Making your own nut butter doesn't require ANY skills. All you need is patience.

Take almond butter as an example, for the longest time you're going to think all you're getting is almond meal. But just as you're about to hit the off button to call it a day, it will turn creamy. I promise.

{To make it crunchy}
Set some chopped nuts aside. Add them when the nut butter turns creamy and mix well.

{Big Fat Oatmeal Raisin Cookies }

Original recipe from-
http://allrecipes.com/Recipe/Oatmeal-Raisin-Cookies-I/

Inspired by Levain Bakery, I made these cookies really big and fat. The trick is to use a 1/3 measuring cup to scoop the cookie dough and shape the cookie.

Made these for my wonderful wonderful friend Niki's birthday! Wrapped them in unbleached wax paper bags and sealed with kraft paper stickers.

Follow Niki's blog at http://www.zenrednyc.com/!

{Pear (Overdose) Tart}

Original recipes from-
[Crust] http://www.marthastewart.com/341017/blueberry-tart
[Custard] http://allrecipes.com/Recipe/Pear-Pie-III/

The pears had been sitting in my fridge for a while, so they were overripe and therefore very sweet. So I reduced the sugar in the original recipe. I'm not a fan of overly sweet desserts anyway.

Make sure you prick enough holes on the bottom of the crust so it doesn't bubble up in the oven.

Depending on how deep/shallow your crust is, the custard might look like it's going to overflow. Don't freak, it's gonna be okay. Just gently move the pear slices a bit so the custard seeps down.

Guinea pig credits to Yoko!

Sliced tomatoes + Buffalo mozzarella + basil leaves

With olive oil + basaltic vinegar + salt



Kitchen and guinea pig credits to Kammer!

{The Cosmic Cookie}

Original recipe from-
http://www.food.com/recipe/planet-organic-cosmic-cookies-292060

Red font --> modifications

• Shredded coconut: I used the shredded coconut from Trader Joe's, and they only have the sweetened one.
• Unbleached cane sugar: because the coconut is sweetened, I reduced the sugar to 1/2 cup.
• Flour: I used coconut flour. Almond flour should work too!
• Blackstrap molasses: used maple syrup instead.
• Oil: used coconut oil instead.
• Milk: used almond milk instead.

{Ru Yi Ten-Veggie Dish}

This is a dish that my family has to have every Chinese New Year.

[It's Chinese lesson time!]

ru yi  如意
(n.) a handicraft (usually made of jade or wood), originally a back scratcher and massager but now more decorative than functional; a symbol of good luck and wishes coming true
(adj.) according to one's wishes


Ingredients

10 different kinds of veggies in total: Ten is a good number for the Chinese - it means everything is fulfilled and perfect.

• 1 of the 10 must be soy bean sprouts: a soy bean sprout resembles the shape of a ru yi, which symbols good luck
• the rest 9 can be whatever you want: chives, chive sprouts, Shitake mushrooms, needle mushrooms, carrots, radish, Chinese pickles, garlic sprouts, tofu skin, onions, scallions, etc.

Cut everything into long thin pieces - as thin as you can! Then stir-fry everything separately. Start with the ones that are harder to cook (carrots, radish, etc.). Add salt to taste - I usually don't add any salt if the pickle is one of the ingredients. Stir everything together at the end. Add some sesame oil and you're done!

{Pickled Cabbage & Pork Belly Hot Pot}

Hot Pot is my homey comfort food, especially in the winter. The Pickled Cabbage & Pork Belly Hot Pot originated from the Northern China and has become a popular type of Hot Pot in Taiwan over the years.

I made this on the 10th day of Chinese New Year and shared it with my friends Nicole (along with her two kids) and Ariel. Great way to fight off this brutal cold in New York.


A few notes:

1. The broth could be made with either chicken or pig bones. I mainly used chicken bones and threw in the ribs that I removed from the pork belly.
2. The Chuang Meatball is usually made of ground pork but can be substituted with ground beef, turkey, or chicken. Other ingredients include soy sauce, cooking wine, white pepper, and the Wu Hsiang Powder (5-spice seasoning).
3. The pork belly is first blanched then steamed for two hours. Put it in the freezer for 5 minutes to make slicing easier.

Happy Hot Potting!