STIR FRIED PASTA

Once a while we love to eat pasta especially a stir fried ones. We will devour any kind of  pasta  that is long and spicy. While we do have a typical pasta sometimes I mix things up with pasta from different countries. I make sure they have more fiber and other nutrients.

You can always use less chili paste for a  milder version.  Anyway, we like ours to be super spicy, in fact I had used bird's eye chili for this recipe.

This meal is delicious and ready in minutes.  Feel free to substitute any type of meat or vegetables to this dish or skip the meat altogether.

HOW TO MAKE CHICKEN CALZONE

If you ask me what would be my favorite and easy to go meal, it  always be  calzone.  For those of you unfamiliar with calzone, they  are  actually stuffed pizza.

While you can certainly make your own dough, most people I know want something a little easier. The easiest solution was to use frozen pizza dough or  refrigerated biscuit dough that comes in a tube.

Using   my best pizza dough   recipe and stuffed with chicken, bell pepper, onion, tomato and spices, these turned out soft and chewy at the same time. These freeze well  so it is a great idea to make a large batch for another night.

Although this recipe calls for chicken,  you can  stuff with a variety of fillings.  For vegetarian, you can substitute chicken with more veggies with cheese.

APPLE OATMEAL CAKE

My family loves  dessert.

Am on a look out for a much healthier version of dessert  but still comforting and delightful. This moist,  not too sweet  Apple Oatmeal Cake which is satisfying falls into that category. Everybody enjoyed this treat and nobody even thought that it might be on healthier side.  Not only it is lighter but also quick to put together

Made with rolled oat, buttermilk and apple that contains no egg at all. Have it for breakfast or as a nutritious snack. This  Apple Oatmeal Cake  is delicious on its own.

MY DISHFOLIO INTERVIEW

Recently, I had an interview with  dishfolio.com where I shared my all time  favorite recipe and who was  my foodie hero.

Here is the screen shot of the interview:

                                                                   DATE TART

You can read the rest of the interview by clicking the following link:
http://www.dishfolio.com/blog/2013/oct/food-blogger-interview-nora-m-of-treat-and-trick

                                                          HEALTHY BREAKFAST BARS

Thanks for stopping by and have a fantastic week everyone!

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HODDEOK (KOREAN PANCAKE)

Hoddeok is a Korean hawker's delight. Made with yeast dough and stuffed with sweet filling,  almost the same as other bread with yeast that requires rising.

After stuffing is done, it is flatten and lightly fried in oil on heated cast iron pan. When it turned brown, flip over and flatten the dough using your spatula. Care should be taken when pressing the dough, otherwise it will burst out.

Normally it was stuffed with brown sugar and nuts but this time I had used peanut butter and jelly as its stuffing.

The contrasting flavor from the plain dough and the sweet filling makes this Hoddeok  a great snack!

HODDEOK (KOREAN PANCAKE)
Yield :   8 pancake

2 cup all purpose flour
2 tablespoon sugar
1 tsp instant yeast
3/4 cup warm water
1/2 tsp salt
2 tablespoon oil

FILLING
8 tablespoon peanut butter
8 tablespoon jelly of your choice

DIRECTION

Place flour in a mixing bowl.

Combine warm water,  sugar and yeast.

Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.

Place the dough into greased and covered bowl. Let rise for  1 hour or until double in size.

Divide dough into  8 balls, add flour if it is too sticky.  Place  the filling ingredients in a small bowl.

Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.

Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned,  flatten the ball using the spatula.  Cook until  golden brown. Complete the rest of the dough.

Serve hot.

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