I am betting that there are a lot of overnight oat recipes online. I actually learned to make this by watching YouTube videos of people sharing different ways to make overnight oats.
I was inspired to make this in order to serve a quick morning meal to our children while my husband and I enjoy drinking our coffee.
Both my children love oats (specially my 4-year-old), that is why I worked with an ingredient that they love to eat for breakfast. Since we do not really eat cereal at home because it’s too sweet, this jarred overnight oats worked really well for us.
As you can see, the simple ingredients I used are Old Fashioned Oats, unsweetened almond milk, greek yogurt (flavored or plain), chia seeds and agave nectar.
Using a small mason jar, I just put around 3-4 tbsp. of oats, add in a little bit of almond milk around 1/4 cup, 1 tbsp. of chia seeds, and mix some greek yogurt of our choice. I cover the mason jar and shake it to saturate the oats with the goodness of the greek yogurt and milk, then place it in the refrigerator overnight. In the morning, each one of us mix in whatever extra ingredient we want such as honey or agave nectar or nothing sweet at all, some berries, nuts and fresh fruits but this blog is all about our new discovery. I bought sweetened red beans (japanese adzuki beans) from an Asian store and because it’s already sweet, we just mix in a tablespoon or two with our overnight oats and it’s heaven in a mason jar!!! You should try it!
If you love sweetened red beans like my daughter does, this is really a treat.
It’s takes an entire day – yes, a whole day to make a batch of Kimchi that will last my family 2-3 months depending on our appetite and craving for this crunchy, perfectly spicy, salty & sweet homemade kimchi.
Since I started making my own kimchi back in 2007 when I first met Maangchi, my family has learned to eat a lot of complementing Korean dishes with my home-made kimch.
I am proud that I make a good balance of flavor with the best ingredients I can find. Every year I make more kimchi not just for our consumption but also to give and share to special friends who are always in line waiting for my freshly made kimchi.
It is becoming a tradition. Making kimchi and giving it away 😊. Sharing food is one of my favorite ways to show love, thanks and appreciation to a friend or a family member.
I discovered Soap Nuts back in July 2015 while researching online about Eczema. My children have eczema (Atopic Dermatitis) and I have used so many products for their skin care for I was so desperate to find a cure. As doctors always say that there is no cure to eczema but proper skin maintenance, I was still frustrated because I have done almost everything possible – bought all kinds of moisturizing lotion, emollient and oil but their skin are still full of irritation. Back in July, both of my girls were suffering severe redness and itch and I couldn’t take watching them be in that situation. I even became a member of theNational Eczema Association and it somehow helped me be informed as a caretaker for eczema-suffering-children. The NEA is a great resource and I really enjoy reading articles and learning from other parents whose children also suffer from Atopic Dermatitis.
Anyway, during my research, I came upon a website/blog It’s an Itchy World. After reading Heidi’s story and seeing the photos of her baby I was eagerly inspired and convinced that Soap Nuts will work for my children. I guess if you’re a mother, just like any mother, we will do anything to find a cure or even just find a way to relieve the redness and itch from eczema. That same moment, I was online purchasing my first bag of Soap Nuts.
NaturOli Soap Nuts
What are Soap Nuts (from NaturOli Website):
Soap nuts are known worldwide by many names such as soapnuts, soapberry, washing nuts, soap nut shells, wash shells, soapberry nut husk, Ritha (Hindi) nut shell, Chinese soapberry and many more. Very simply, soap nuts are the dried shells (or husks) from the soapberry (or soap berry nut). These berries are the fruit from a quite unique tree species. These shells contain a substance called saponin that produces a soaping effect. Saponin is a 100% natural alternative to chemical laundry detergent and cleansers. It can replace many chemical detergents such as those containing sodium laureth sulphate (SLS) that are becoming well known by consumers for being a skin irritant and health hazard
I first tried to use my soap nuts as how others traditionally would do it, by putting 4-6 soap nuts in a muslin bag and throwing it into the washing machine. My laundry came out unbelievably clean and odor-free. Because I’ve been using free & clear laundry soap for years before I discovered soap nuts, I wasn’t expecting my laundry to smell fragrantly fresh. I’ve been using ALL Laundry Detergent for a long time. It was recommended by our Pediatrician because according to the doctor it is very mild. However, even with ALL, my girls’ skin were irritated.
With more research, I discovered that I can make my own Soap Nut laundry detergent. There’s a lot of resources on YouTube but this is my favorite:
With my old Laundry detergent, it costs me $15.00 per month but now with soap nuts, I’ve been saving a lot of money and saving the environment in my own little way by not dumping my old laundry detergent plastic bottle. I bought 4 pounds of soap nuts for $39.95. I’ve been using it since July and I am only about half way thru my large bag. That means I spend about $6.67 per month on laundry soap. I did also invest on a bottle of lavender essential oil and I add a few drops into my washing load. A 2-ounce bottle of lavender essential oil cost $18.00 at Whole Foods. This bottle will last me a long time. I also bought Trader Joe’s Lavender Dryer bags. It’s chemical-free and I use it to supplement my use of essential oil.
I still have another 3-4 months before my bag of soap nuts are all gone. To those who want to try soap nuts here are a few things to note:
Soap nuts are fragrant-free. Do not expect your laundry to be aromatic.
I personally buy NaturOli soap nuts but there are other soap nuts available online. MAKE SURE YOU ARE BUYING FROM A RELIABLE SELLER.
Buy only de-seeded soap nuts
Read more about soap nuts before trying it. There are a lot of resources online specially on YouTube
Be patient while learning to use soapberry nuts
Be creative and resourceful… I also put my used soap buts in my garden
I created this video in 2012 for my Mom’s 68th birthday celebration.
Today in Manila – October 14, 2015 marks the 1st Anniversary of my Mom’s passing. I just want to post this video and share to the world how beautiful, strong, talented, loving and compassionate my Mother was.
Ma, I love you. Nobody can ever know how much I miss you. I miss your voice, I miss your smell, I miss you being around us, I miss everything about you… most of all, I miss your warm embrace.
I learned this recipe from a Vietnamese friend, Bok’s colleague Hieu (a.k.a. Kobe). His wife cooks this Vietnamese soup for him and when I tasted it, it was goodbye to my traditional style of cooking bitter melon with eggs. Thank you Kobe!! Thank you Mrs. Kobe
This soup is very light but “bitter” if you are not used to eating this kind of vegetable. Bitter melon belongs to the gourd family. It is usually used in Asian cooking or used for it’s medicinal properties. When I was young, my siblings and I were served bitter melon sauteed in eggs, tomatoes and a little bit of pork. It was a long… very long learning experience to get used to the taste. I thought I’d never learn to eat it but now that I live in the U.S., I always recollect upon the old recipes we used to cook when we were young eating simple dishes in The Philippines.
To make this soup is economical, healthful and easy.
5 Medium Bitter Gourd/Melon
1 lb. Ground Turkey (Pork or Chicken can be used as well)
1/2 cup chopped wood ear mushrooms (use fresh or dehydrated)
1 cup glass noodle or vermicelli (soaked in warm water and chopped)
2-3 large shallots (sliced, fried and seasoned with salt)
4 stalks of green onions chopped
Salt, pepper, mushroom seasoning or fish sauce (optional)
In a large bowl, combine ground meat, chopped green onions, chopped wood ear mushrooms, glass noodle, and egg. Season to taste (salt and pepper) and mix well.
Cut the bitter gourd into 2-3 inch cylinder. Removed the fibrous pulp using a teaspoon. You may soak the prepared bitter melon in salt water for 20 minutes before stuffing to removed a little bit of the bitter taste. Make sure to rinse it before stuffing.
Stuff the meat mixture into the gourd cylinders making sure it is not stuffed loosely or too tightly.
Fill a large stock pot with 3 liters of water. Wait until rolling boil. Slowly drop the stuffed bitter melon into the boiling water. Return to boil and removed the excess scum or foam with a skimmer. Boil for 20-25 minutes. Season with fish sauce… I don’t use fish sauce but I use mushroom seasoning or just plain salt. When it’s done transfer to a bowl and garnish with the fried shallots and chopped cilantro leaves. These will truly bring out a great flavor for your soup.
I hope you enjoy making this recipe. I cook a large batch of this and Bok brings it to work for his lunch. It’s very healthy and light you will enjoy this anytime of the year.
Back in 2013, Bok asked me what I want to do when we grow older and what will make me happy during those times. I clearly remember that day when he asked me that question, we were driving with the kids and when we do long drives, Bok and I enjoy talking about life, our families, our goals, plans and dreams.
I remember thinking deeply and asking myself, what will make me happy specially when I get older, after we raise our own children. Only one thing came to mind… CHILDREN. In 2014, I discovered Children International. Together with my girls, we scoured profiles of needy children and finally picked Ariana and Arjon. Ariana is a girl from Legazpi, Philippines and she is the same age as Jade (my eldest daughter) and because we don’t have a son in the family and we lost our little boy when I had a miscarriage in 2010, we decided to pick Arjon, a 5-year-old boy from the Philippines.
We’ve been sponsoring these two beautiful children for more than a year now; and to us, this journey is just beginning and we enjoy every moment and opportunity that we are able to help these children live better lives through our sponsorship with the help of Children International.
How does it feel to sponsor? It’s PRICELESS. No burden, no worries, no pressure, no second thoughts.
We love hearing back from Arjon and Ariana after we write them. It keeps our relationship going as we learn about each other’s lives. Funny thing, both of them don’t know that we are a Filipino-Chinese-American family. We’ve been writing them in English and I never mentioned to them that we speak the language they speak. We do this because we want to surprise them. This coming December (2015), in coordination with Children International, we will be meeting these children face to face. We will visit their homes, school and community in Legazpi, Philippines. It’s going to be a trip of a lifetime.
Thanks to Children International for this great program, thanks to their great staff both from the U.S. and all around the world.
Thanks to Ariana and Arjon for these letters that always make my day. See you soon!
JADE IS 3 YEARS 11 MONTHS OLD WHEN WE RECORDED HER FIRST VERSION OF FUR ELISE. NEVER DID IT OCCUR TO ME THAT AFTER 7 YEARS, WE WILL BE RECORDING ANOTHER VERSION OF THIS SAME SONG – THIS TIME DONE BY HER LITTLE SISTER MEI.
I first tasted Cua Pao when my mother-in-law visited us in California and she made her own version. From then on, because of the savory, sour, sweet and nutty taste of Cua Pao, it’s become one of the family favorites. Cua Pao also known as folded steamed sweet buns with filling is an authentic “Chinese” recipe. Similar to when you order Peking Duck, stewed pork belly cut in slices are placed in a steaming hot sweet bun. It’s very easy to make and it’s a sure hit to anyone who loves to explore authentic Chinese meal. Definitely NOT a vegan recipe but it’s a classic hand-me-down family recipe :)
Cooking Sake or Rice Wine
Chopped peanuts with white sugar or crushed peanut cake
Folded white steamed buns
First, prepare the stewed pork belly. In a large pot, boil pork belly with crushed ginger for 30-45 minutes making sure to remove the scum for a clear/clean broth. The broth should reduce then mix in soy sauce, mirin, and sake. Reduce for another 15 minutes.
In a wok, heat oil and brown the chopped garlic. Mix in thinly sliced sour mustard and stir fry for 5-7 minutes making sure you squeeze out the water from the mustard before cooking.