Decor at the hotel

Shanghai ... Sept 2010

Xi'an...Sept. 2010

Beijing...Sept. 2010

Beauty of China

Mish-Mash or just Mishmash

This is one of my favored easy meals.
Delicious, healthy and ready in less then 1 hour.


1 stalk leek cleaned and chopped
4 medium well ripe tomatoes chopped
2 tablespoons olive oil
2 eggs or egg substitute 
1/4 teaspoon salt
Black pepper (optional)
In pan saute leek in the olive oil until soft add tomatoes and continue to saute until mixture is not watery.
Add eggs and mix with the mixture cook for one more minute.
Ready to serve hot or room temperature.


Can be serve as a sandwich.

Rosted Hot Peppers: Hot, Chili Peppers and Spices

One pound hot peppers.
Roast the hot peppers in the oven or on the gas grill.
I use the gas grill but can be roasted in the oven. 
Preheat  the oven to 425 F and place peppers in single layer.
After 5-6 minutes turn the peppers.

Be very careful not only the peppers will be hot from the 425 F but also spicy hot. Wash your hands!
When the peppers are roasted peel the skin.

In the container you are going to store the peppers mix:
5 tablespoons olive oil
3 tablespoons vinegar
1/2 teaspoon salt
2 teaspoons dry parsley
1/2 teaspoon  dry dill
5 pieces minced garlic

Add peppers and steer.

Bulgarian Parena Turshia with Red Peppers

I have been in USA in the last 26 years and haven't forgot the delicious taste of the Bulgarian Parena Tursha.
In the fall my husband visit the local farmers market and purchase box of red peppers. To follow is the recipe.

12-15 red peppers washed, cleaned from seeds and cut 
        into ribbons (see photos)
1 bag (1 pound) carrots (baby carrots also can be use) if 
        you regular carrots wash, peel and cut lengthwise.
        For baby carrots just wash and they are easiest to 
        use
1 head cauliflower washed and florets divided
1 head celery washed and cut into 1-2 inches pieces.
1 head garlic clean
***1-16 oz container mushrooms  clean and cut (optional)

___________________
One litter water 
1 1/2 cups White House Apple Cider Vinegar or any white 
     vinegar you have
1 cup olive oil
1-1/2 tablespoons salt
4 large bay leaves or 6 medium
15 pieces black pepper
1 teaspoon thyme

Combine second half of the ingredients in large pot and boil for 3 minutes.

In very large container mix all veggies.
Start adding veggies to the boiling mix until veggies are cover in the juice. That will be only the portion of the veggies not all but probably 1/4 of them depending on size of the pot.
As soon as you see the juice start boiling again start removing the veggies from the boiling mixture.
Repeat until all veggies are steamed.

Place the veggies in large jar or several small jars and fill jar(s) with remaining hot juice. Close the jar(s).
I usually wait a week before serving.

Peas Soup

Yesterday was the first frost in South Carolina for this fall.
When I get up in the morning temperature was 35F.
This is just the right time for soups.

This is the one I make today for dinner.

1 package 20 oz green split peas.
10 cups of water
1 medium onion chopped
1 large carrot chopped
4 tablespoons olive oil (butter)
2/3 teaspoon salt
1/4 teaspoon black pepper 
1 teaspoon dry dill
5-6 garlic
1/2 pound ham  (optional)


In medium crock pot add all ingredients and set the pot at medium and cook for 5-6 hours.

Serve hot.

Betty Crocker Christmas Lemon Cookies

In a few days I'm invited to join Christmas Cookie-Exchange Club.
After trying many cookie recipes this is the best one I find.


1 Box Betty Crocker Super Moist Lemon cake mix
2/3 cup butter or shortening almost melted
1 large egg
1/4 teaspoon lemon extract


1/2 cup chopped walnuts (optional)
lemon marmalade or other kind of marmalade (optional)


Heat oven to 350 F
In large bowl beat egg with butter until blended add cake mix and beat until blended again.
Add nuts mix.
Make small balls.


I rolled the cookies into ball and used my thump to make indent. Filled the indent with marmalade.
Bake for 15 minutes or until edges turn pink-light brown color.



Can make the different flavor if you use:
**Betty Crocker Super Moist Orange Cake Mix use orange extract instead of lemon
**Betty Crocker Super Moist Strawberry Cake Mix use vanilla instead of lemon
**Betty Crocker Super Moist Chocolate Cake Mix use vanilla instead of lemon

Make 35 large cookies. 

Large lima bean soup

This is the best lima bean soup I have ever have.


1small bag ...1 pound ... lima beans washed and cleaned (large or baby beans, I just prefer large)
1 large carrot chopped 
1 medium union chopped
1 medium tomato chopped
4 tablespoons olive oil or butter
1 teaspoon dry mint or thyme
3/4 teaspoon salt
2.5 litters water


In crock pot place all ingredients except salt and mint and set at slow for 8-9 hours.
15-20 minutes before you turn it off add salt and mint and is ready to serve. Hot or room temperature.

optional 1/2 bell pepper or red  cut into few large pieces
optional hot dry red pepper

Persimmons, persimmon bread with Fuyu Persimmons

Four years ago I planted persimmon tree in my front yard.
First year didn't do well. Second year I pick just 2 pieces, third year few more. This year is full of fruit to the point that branches are touching the ground. Until now I have picked up 50 pieces. 
The tree is 7-8 feet from the street and many neighbors passing by slow down or stop to look at it. I have see few that back up and stop completely for few minutes enjoying the fruits.
Let me mention first that this is Persimmon Fuyu, they are non-astringent kind that you can enjoy eating firm.

Yesterday I came up to very good recipe for coffee cake. Was very easy and very simple to make. The most important it call for few ingredients that usually every household have it in the pantry. 

2 cups all purpose flour   
1 tsp baking powder
1 tsp cinnamon
1 stick soft butter (1/2 cup soft butter)
1 2/3 sugar ( I use light brown sugar)
2 eggs 
2 tsp lemon and some graded lemon peels

3 cups chopped Fuyu Persimmons in my situation was 5 pieces
1 1/2 tsp baking soda
1 cup walnuts


Stir first three ingredients and set aside.
Stir chopped persimmons with baking soda.
Mix butter and sugar until fluffy and add eggs, lemon juice and graded peels. Mixture should be fluffy.
Add flour mixture into eggs and add persimmons finally stir the walnuts.
Pour into round cake pan.
Bake at 350 for 55-60 minutes or until toothpick test come clean.
I use two pans and took only 45 minutes to get done.