Tag Archives: American

White Toblerone Macadamia Cookies

Wow, it sure is crazy to think that 2013 is taking its last few breaths. Pretty soon, the full force of 2014 will be upon us! It’s weird to think how quickly this year went by. But as the seasons change and our calendars change dates, some things always stay the same.

The last day of the year will always be December 31, and it’s been that way for a very long time. If I’m not mistaken, December 31 was created back when Julius Caesar reformed the calendar in 45 BC, where December was given 31 days instead of the 29 it had under the old Roman calendar.

Mixing the Toblerone with the cookie dough

On this last day of the year, people everywhere will begin making resolutions to themselves. Some of that will include eating healthier, losing weight, exercising more, getting more sleep, procrastinating less, etc. Personally, I don’t have my list of New Year’s resolutions ready yet, but I will! I’ll probably post them on my personal blog (kuyasnotebook.com) later today or tomorrow when I finally have the list finalized.

Before midnight rings, it’s also important to clean the house and get everything ready for the new year. Today has been filled with cleaning, tidying things up, and just getting the house ready to soak in all the luck that 2014 has to offer.

Preparing the cookies

Filipinos have always been superstitious about New Year’s, probably a product of our Chinese ancestors. A few important things you should do before the calendar rolls over to January 1 include:

  • Cleaning your house
  • Fill your wallet with money (no empty wallets unless you want an empty wallet all year!)
  • Scatter coins around the house and outside your door
  • Eat round grapes at the stroke of midnight
  • Have long noodles for long life

I’m also going to be jumping twelve times at midnight to increase my height this year. 🙂

Cookies in the oven

Also, on New Year’s Day, it’s very important that you don’t clean anything and don’t spend any money at all! You wouldn’t want to wipe away the good luck that came in on New Year’s Eve, and your spending habits on January 1 will last for the rest of the year! As in, if you spend money of New Year’s Day, you’ll spend away too much of your money this coming year!

Bok Choy and Broccoli has a very international audience, many of you hailing from the United States, Canada, and the Philippines. Please in the comments leave how you celebrate the New Year and what your superstitions are (if you have any)! Until next time, have a great 2014 ahead of you!

Toblerone Cookies

White Toblerone Macadamia Cookies

Ingredients

  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup light brown sugar, firmly packed
  • ½ cup white sugar
  • ¾ cup salted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup macadamia nuts, chopped
  • 1 ½ cups (approx. 2 bars) white Toblerone, coarsely chopped

Directions

  1. Preheat oven to 300° F.
  2. In a medium bowl, comine flour, baking soda, and salt. Mix well with a wire whisk. Set aside.
  3. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
  4. Add the flour mixture and macadamia, and blend at low speed until just combined. Do not over-mix!
  5. Drop by rounded tablespoon onto un-greased cookie sheets 2 inches apart. Bake for 20-22 minutes or until edges are just beginning to turn golden brown. Transfer cookies immediately to cool, flat surface.

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Waldorf Grape Salad

It’s been a few years since I last stepped foot in the Waldorf Astoria New York. It was my first trip to the Big Apple, a city I had always dreamed of seeing, even in my young, fresh-out-of-fourth-grade body. To make it even better, I was staying in the Waldorf Astoria New York, a luxury hotel in Park Avenue. It was as if I was a part of the rich and famous.

It was the luckiest trip I’ve ever been on—we were upgraded to a suite and given free breakfast for our entire stay since the hotel gave away the room we booked (we were late because of a bizarre plane delay). One night of fitting a family of four into a two-person room was heavily rewarded! And when the second part of our vacation—a flight to Florida—was abruptly cancelled because of an impending hurricane, we were able to stay in the suite AND get more free breakfasts.

As cool as seeing rooms of where Brad and Angelina slept (as well as foreign dignitaries) and sitting in John F. Kennedy’s rocking chair, my absolute favorite place in the whole city was definitely the Nintendo World Store in Rockefeller Plaza. I had my Nintendo DS with me—as always—and I was so excited to meet Mario! I’d love to say it was dumb luck that allowed my brother and me meet the red-hatted mascot of Nintendo, but the truth was, I had planned to go on a very specific day and hour to maximize my time with him.

Five years later, I haven’t been back to the Waldorf Astoria New York ever since. It truly was a once-in-a-lifetime experience—we don’t have as many Hilton points after my dad began traveling less for work, and we definitely can’t afford another suite at a luxury hotel.

But to celebrate its memory, here’s a Waldorf grape salad made with walnuts and blue cheese.

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If you didn’t know, a Waldorf salad is made of fresh apples, celery, and walnuts, plus mayonnaise and lettuce. It got its name because it was first created in the late 19th century at the Waldorf Hotel—this was before it became the Waldorf-Astoria, which is now the Waldorf Astoria New York.

But, we decided to experiment a little and make it with grapes instead. Because why not? Pretty soon, the “Big Apple” will be known as the “Big Grape,” just because of this recipe! (Okay, maybe not.)

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Actually, I’d like to include a little travel announcement in this post…

I’m going to New York City next week!

My mom and I are both heading out to NYC next week for four days, and I can’t wait to hit some fun restaurants and places! My most recent visit was last summer (around this time) for only about a day and a half, and we squeezed out every last minute. Definitely look forward to some new restaurant reviews next week, as well as more about my trip to the city on my personal blog, Kuya’s Notebook.

One of the things I really wanted to do with this blog was include restaurant reviews from my travels. While I don’t travel as much as I would like—which would really be traveling at least every season (I enjoy traveling, if you can’t tell)—I definitely want to share the trips I do go on when I go on them!

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Be sure to stick around! We leave for Manhattan on Sunday, but don’t worry! We won’t leave you hungry—not even for a second! And you can keep updated with our travels on my personal Twitter @kuya_joshua or on Kuya’s Notebook! (Plus, our Facebook page will stay updated during our travels!)

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Waldorf Grape Salad

  • 2 pounds (about 7 cups) organic grapes (red or green… or both! Your choice!)
  • 2 tablespoons organic canola oil
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons honey
  • ½ teaspoon kosher salt
  • 1 cup toasted walnuts, roughly chopped
  • ¾ cup blue cheese (add more if desired)

Wash the grapes and pat dry. In a large bowl, combine the grapes, canola oil, balsamic vinegar, honey, kosher salt, walnuts, and blue cheese. Chill until ready to serve.

Quinoa Cereal (with Pecans)

Happy Monday! (I honestly never thought I’d say those words… ever!) They always say you should start your day off with breakfast since it’s the most important meal of the day and all that other stuff. But, what do you do if you (gasp!) don’t like breakfast? You look for a better, more exciting breakfast food! Take this quinoa cereal, for example—it uses one of my favorite grains!

Back when I was originally trying to go weekday vegetarian in the winter, I began frantically searching for vegetarian/vegan recipes that could sustain me from Monday through Friday (and possibly even on the weekends). I ended up finding an incredibly interesting concept—quinoa cereal! It was originally a vegetarian recipe being reposted on a vegan challenge (advising to just substitute cow’s milk for soy milk).

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At the time, I really wanted to try quinoa. (Turns out, of course, that I’ve had it many times before, but I never knew.) I ran to my mom, demanding that we try this recipe… especially since my mom and I both hate breakfast (wonder what I got that from…?). The only difference was that we used raspberries way back in December instead of blueberries now.

That ended up being my first food picture using the camera I still use today. I still look back at it and feel proud, despite some of its flaws. My photography has definitely improved since then (no more reliance on auto “food” mode!) and I know how to better set up food pictures.

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This quinoa cereal is completely vegan, but if you’re not a fan of rice milk (or the alternate organic soy milk), you can use organic 1% milk. Personally, I’m still scarred from some of the vegan documentaries I watched (like Vegucated, which is amazing by the way) to NOT use a milk alternative, especially when there’s no real difference in taste. (That, and milk sometimes makes my stomach hurt…) Personally, I think rice milk has the best taste with this recipe, but soy milk is good in here too.

Also, you can switch out agave nectar for local honey. We didn’t have any agave nectar, so my mom’s local honey was all we had. (Local honey, especially in your tea, is a great alternative to sugar, plus it helps with seasonal allergies.) Of course, if you would prefer not to use honey, agave nectar is always a good alternative.

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Quinoa Cereal with Pecans

Adapted from 101 Cookbook’s Warm and Nutty Cinnamon Quinoa Recipe.

Ingredients:

  • 1 cup rice milk (or organic soy milk)
  • 1 cup water
  • 1 cup organic quinoa (rinse first!)
  • 1 cup organic blueberries
  • ½ teaspoon ground cinnamon
  • ⅓ cup chopped pecans, toasted
  • pomegranate seeds (optional)
  • drizzle of agave nectar or local honey

Directions:

  1. Combine milk, water, and rinsed quinoa in a saucepan.
  2. Bring to a boil over low heat.
  3. Reduce heat to medium-low, then cover and simmer for 15 minutes (or until most of the liquid is absorbed).
  4. Turn off the heat, cover, then let stand for 5 minutes.
  5. Stir in the blueberries and cinnamon.
  6. Transfer to individual bowls and sprinkle pecans and possibly pomegranate seeds. End with a drizzle of agave nectar/honey on each bowl to taste.