Pranayama

If you notice that your breath has become shallow became you are stressed, you can use it to bring yourself back into balance. 

yoga benefits

Yoga gives equal fulfillment to the believer and to the atheist or agnostic alike.

Yoga is a gift for old age. If you take up Yoga when you're old, you gain not only health and happiness but also freshness of mind, since Yoga gives you a bright outlook on life. You'll be able to look forward to a happier future, rather than looking back into the past, which has already receded into darkness. The loneliness and nervousness that creat sadness and sorrow are swept away by Yoga as a new life begins. So it is never too late to begin.

The practice of yoga helps in good digestion, healthy blood circulation, and light, easy breathing. Asana and pranayama help to end tiredness and nervous tension, and to ride the body of toxins, enabling you to enjoy a state of mental and physical health and well- being.

Yoga asana strengthen your nerves, ligaments, and internal organs. They improve blood circulation, give inner poise, and balance the outer body.

2014 wish

2013 is a very important year for me, I got married, I teach Yoga in USA, I learn cooking.
I traveled to Chicago, New York, Supai and Honey moon in St. John.
I also went to Lake house, County fair, Renaissance fair, Orchard and Brew fest.

As you sow so shall you reap, for the new coming year, I want to encourage myself to sow my dreams, and  to be patient, to be enthusiastic.  I wish could teach more people yoga, have a baby (or twins), and cook more next year!

I am grateful for people who bring full of  love to me.  I also miss my family and friends in Taiwan.

Goodbye 2013, I am bountiful and blissful.  It's a wonderful and peaceful year!

Margherita Pizza

Ingredients

2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
Kosher salt and freshly ground black pepper
1 recipe fresh pizza dough, recipe follows
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/2 bunch fresh basil leaves

Directions

Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.

Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes

Remove from the oven, cut into slices and serve.

Fresh Pizza Dough:

2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/margherita-pizza-recipe/index.html?oc=linkback

Egg Rollls

 https://www.youtube.com/watch?v=FlST8XHFv9M

P.S. Cooking the meat first, avoid too greasy


1 ground pork
1 egg rolls rapper
1 coleslaw mix
2 eggs
Pepper
1/2 cup hoisin sauce
2 teaspoon soy sauce
Salt
Red pepper
Cumin
Oil
Sweet and chill sauce

375 degree 5 minutes

Daddy Wu chicken

http://www.rachaelrayshow.com/recipe/12690_Daddy_Wus_Chicken/index.html

INGREDIENTS

• 2 pounds chicken breast, cut into 1-inch cubes
• For the marinade:
• 1 tablespoon soy sauce
• 2 tablespoon sake, xiao shing wine or dry sherry
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 1/2 cups jasmine rice
• 3 cups cold water
• 3 eggs, lightly beaten
• 1 cup flour
• 1/4 cup cornstarch
• For Daddy Wus Sauce:
• 2 tablespoons canola oil
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon sake
• 1 teaspoon sesame oil
• 2 tablespoons oyster sauce
• 1/4 cup chicken broth
• 1/4 teaspoon ginger, grated
• Zest and juice of 1 lemon
• 3 scallions, cut on a bias

PREPARATION

In a plastic bag, add chicken and marinade ingredients. Place in the fridge and let chicken marinate for at least 4 hours or overnight.

Remove chicken from fridge and bring to room temperature. Rinse jasmine rice under cold water until water runs clear.

Place jasmine rice in a pot with a tight-fitting lid; add in water. Bring to a boil uncovered. Once rice has started to boil, turn down to the lowest setting, cover and let simmer until cooked through, around 20 minutes. Fluff once rice is done.

While the rice is cooking, heat canola oil to 350F. While oil is heating, beat eggs in a shallow dish. Dredge chicken in the egg mixture, then in flour mixture. Deep-fry chicken in small batches until golden brown in color, around 5 minutes.

In a wok over high heat, add 2 tablespoons canola oil. Add in red onions and saut for 1 minute; add in cherry tomatoes and saut an additional minute. Add in ketchup, brown sugar, sake, sesame oil, oyster sauce, chicken broth, ginger, lemon juice and zest, and cook until thicken, around 10 minutes. Add chicken to thickened sauce and toss to coat. Garnish with scallions and serve with rice.

Baked Chicken with Herb-and-Cheese Breadcrumbs

http://www.rachaelrayshow.com/recipe/12734_Baked_Chicken_with_Herb_and_Cheese_Breadcrumbs/index.html

Server 4

INGREDIENTS

• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 to 1 1/4 cups Panko breadcrumbs
• 1/3 cup grated Parmigiano-Reggiano (a fat handful)
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 4 pieces boneless, skinless chicken breasts
• Olive oil, for drizzling
• Salt and pepper
• About 2 tablespoons Dijon mustard

PREPARATION

Preheat oven to 400F.

 

Melt butter over medium heat in a small skillet; swirl with garlic for 2 minutes. Pour butter and garlic over breadcrumbs and cool. Toss with cheese and fresh herbs.

 

Drizzle chicken with EVOO and season both sides with salt and pepper. Slather each piece of chicken with mustard and press that side into the breadcrumb-and-cheese mixture. Arrange chicken on nonstick or parchment-lined baking sheet and bake 20 minutes or until juices run clear and breadcrumbs are deeply golden.

Tingly Szechuan Pepper Beef Noodles

http://www.rachaelrayshow.com/recipe/12883_Tingly_Szechuan_Pepper_Beef_Noodles/index.html
Server 4

INGREDIENTS

• Salt
• 1 pound dried Chinese noodles or thin spaghetti
• 3 tablespoons vegetable oil
• 1 pound ground beef
• 1 onion, minced
• 1 small red chile pepper, such as fresno, minced
• 4 large cloves garlic, minced
• 1 piece (1 inch) ginger, minced
• 2 teaspoons Szechuan pepper
• 1 teaspoon Chinese five-spice powder
• 1/4 to 1/3 cup tamari (dark soy sauce) or liquid amino (a gluten-free alternative to soy sauce and tamari), such as Bragg
• 2 cups shredded iceberg lettuce
• 1 bunch scallions, thinly sliced on an angle
• Chili oil or sriracha, for serving

PREPARATION

Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.

 

While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.

 

Add the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.

 

Add the drained noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

Chinese stir-fried noodles

http://thaifood.about.com/od/oodlesofnoodles/r/Thai-Stir-Fried-Noodles-Vegetarian-Friendly-Recipe.htm

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: SERVES 3-4

Ingredients:

• 5 to 8 ounces (140 to 226 g.) Chinese-style wheat or egg noodles
• 4 cloves garlic, minced
• 2-3 tsp. grated galangal OR ginger
• 1/4 cup chopped shallots OR purple onion
• 1 carrot, sliced or cut into matchsticks
• 5-8 shiitake mushrooms, sliced
• 1 small head broccoli, chopped into florets
• 1 small red pepper, sliced
• 2 cups bean sprouts
• fresh coriander or basil to garnish
• 2-3 Tbsp. vegetable oil for stir-frying
• STIR-FRY SAUCE:
• 3 Tbsp. Hoison sauce
• 3 Tbsp. soy sauce
• 1 Tbsp. fish sauce, OR 1 additional Tbsp. soy sauce if vegetarian
• 3 Tbsp. rice vinegar OR white wine vinegar OR fresh lime juice
• 3 Tbsp. oyster sauce OR vegetarian oyster sauce OR vegetarian stir-fry sauce
• 1+1/2 to 2 tsp. sugar
• 1/4 tbsp. white pepper (available in most spice aisles)
• 1/2 to 3/4 tsp. dried crushed chili (chili flakes) OR fresh-cut red chili

Preparation:

1. Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
2. Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
4. Add the carrots plus 1-2 Tbsp. of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
5. Add the mushrooms, broccoli and red pepper, plus 3-4 more Tbsp. of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
6. Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
7. Taste-test the noodles, adding up to 1 more Tbsp. fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 Tbsp. more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
8. Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!