Aug 192013

Salad Candied Pecan ~ Simple Recipes Dot Me

Somehow I love candied pecan on my salad, especially when using dark green leaves. This recipe is quite similar to the Roasted Cinnamon Almond, which I like to munch on as a snack, but do not like on my salad since the texture of almond is kind of “hardy” as compared to pecan or walnut.

This is a very simple recipe and it is always good to have it handy so you can add a handful of these candied pecans to your salad, on your ice cream or just as it is…delicious!


4 ½ cups pecan
1 egg white
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
2 teaspoons ground cinnamon

Salad Candied Pecan (2) ~ Simple Recipes Dot Me

Salad Candied Pecan (3) ~ Simple Recipes Dot Me

Salad Candied Pecan (4) ~ Simple Recipes Dot Me

Salad Candied Pecan (8) ~ Simple Recipes Dot Me


Preheat the oven at 250F.

Add the vanilla extract to egg white and mix until slightly frothy. In another bowl mix the sugar, salt and the cinnamon, set aside.

Add the mix of egg white to the pecans and mix until all the pecans are covered with the egg white.

Add the sugar mix to the almonds covered with egg white and mix gently until all the almonds are covered with sugar.

Spread the almonds in prepared trays (I used 2 baking sheet) and bake for 1 hour at 250F, flipping the almonds every 30 minutes, so the pecans do not stick to the baking sheet.

Remove the pecans from the oven, let them cool completely and store in an airtight container.

Salad Candied Pecan (6) ~ Simple Recipes Dot Me

I hope you enjoy this simple recipe for candied pecans…if you like this, you might want to check on Maple Candied Walnut or Roasted Cinnamon Almonds.

Curiosity Corner Jan 2013
Did you know that adding pecans to your diet might protect your nervous system? Moreover, pecans contain vitamin E and phenolic substances, which are antioxidants that contribute to the well-being of your cardiovascular system.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 082013

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (6)

This is one of the food that I love and amazes me that my husband enjoys it… very much…I say that because this is so “Asian”…even many Asian people do not care for it, let alone people that was never exposed to it…

I must admit that the concept of sweet bean soup with mochi. Mochi? Yes, this gooey sticky little balls floating in a not so appealing murky, brownish, greenish color soup…and served iced, cold or warm? Yes, it might be troublesome for some people to accept hehehe! That is why I was so surprised that my husband embraced this dessert/snack so fast and often asks me to make it.

I have been cooking this for a while and it is perfect at any season of the year…I serve it cold/iced during summer and warm during winter. I often have the little mochi balls in the freezer…so when need I boiled them for a few minutes and it is ready to go.

In this particular recipe I added barley and use coconut sugar to sweeten the green bean soup, but you are free to use whatever kind of grains and sugar.


1 ½ cup dry green beans (mung beans)
1/3 cup barley
Coconut sugar to taste

Mochi Balls (fresh or frozen) recipe at Simple Ideas

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (2)

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (1)


Wash the green beans and soak in water overnight. Do the same with the barley.

Place the bean and the barley in a thermo cooker and follow the instruction, making sure that the beans are fully cooked and soft. In case you do not have a thermo cooker please do the following:

In a big pot add the green bean and barley with water, about 1 ½ in above the bean. Cook until the beans have soften.

Add more water and coconut sugar to your taste. You can adjust the thickness of the soup according to your taste.

Cook the mochi balls accordingly, drain and put in the bean soup, or if you want to serve them cold, rinse the mocha balls with cold water and then add to the bean soup.

I hope you are dare enough to try this simple recipe for Green Bean Soup with Mochi…and hey, you might find out that you like this.

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (5)

Curiosity Corner Jan 2013
Did you know that the bean sprouts that you often see in Asian groceries are germinated from mung beans? Moreover, the starch extracted from these beans is used to make the bean thread or glass noodles, which are popular in Asian cuisine

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mar 052012

Soft banana sponge cupcake

As always, I am looking for banana recipes. This cake is very simple and easy to make, and it is delicious, light and very fluffy. The first time I used a loaf pan, and the cake just disappeared…this time I made them into small servings, so we can better control the portions.

This cake is great to serve as a snack and it stays moist and fresh for a couple of days. You can always dress these cupcakes up by topping with your favorite frosting.  I chose to keep it plain for the time being…

The cake/cupcakes will shrink a little once you remove them from the oven, but do not worry, it will not affect its texture. They will still be very light, moist and fluffy.


3 eggs
1/3 cup sugar
¾ cup mashed banana
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup canola oil
½ teaspoon vanilla extract
¼ cup chopped walnut


Preheat oven at 325F.

In a bowl sift the flour with baking soda, baking powder. In another bowl mix the eggs, vanilla extract, sugar, mashed banana and mix until ribbon stage.

Add the flour mix to the egg and banana mix, mixing gently. Once the flour has been incorporated, add the walnut and the oil.

Pour into the prepared muffin cup (approximately 18 cups) and bake for approximately 25 minute at preheated oven or until an inserted wooden pick comes out clean.

Cool on the wire rack and serve.

I hope you enjoy this simple recipe for banana sponge cake.

You might want to check out other recipes using banana, such as banana muffins with walnut or banana bread with chocolate chips.

Curiosity Corner Jan 2013
Did you know that banana leaves, because of their size (large), flexibility and waterproof quality are often used as disposable plates in South Asia and Southeast Asia?

Thank you for stopping by Simple Recipes and have a great week!

Sep 262011

Cinnamon rolls as cupcake

These cinnamon rolls come in cups…it is easy and less messy to serve. I used the water-roux method for the dough, therefore the bun is very soft and together with the crunchiness of the walnut, the sweetness of raisins…all this together blended with a layer of cinnamon…is absolutely delicious. Not to mention when these buns are in the oven, the whole house just smell SO good.
These buns can be stores in the freezer. To serve, warm them in the microwave.


Water roux
75 ml of water
15 g of bread flour

2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
2 tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with heavy cream

1 tablespoon cinnamon
1 ½ tablespoon sugar
1/3 cup raisins
1/3 cup chopped walnut


Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Add the water roux and all the dough ingredients to the mixer, knead for approximately 15 minutes, the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 to 3 hours in a cover container or until it double its initial volume.

Punch down, knead the dough and roll into a rectangular shape of approximately 13 x 9 inches. Spread the cinnamon, the sugar, walnut and raisins. Roll it and cut into 12 pieces. Place them in a standard size cupcake pan. Cover the buns with saran wrap film and let rise until double in size.
Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.
Serve warm.

Hope you enjoy this recipe and have a wonderful week!

Thank you for stopping by Simple Recipes!


Jul 252011

Pao de queijo with bacon

A while ago, I posted a recipe for “mochi cheese balls”, which uses only Parmesan cheese. I adapted the previous recipe by adding Muenster cheese, which give the cheese balls more color and a softer texture due to the melted Muenster cheese. Moreover, bacon bites were added, so you can imagine the taste of these cheese balls. This is a very easy and simple recipe, whenever you want to enjoy a tasty snack or complement a meal, just place these frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 275F and you are ready to receive compliments.


1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 ½ cup chopped Muenster cheese
½ cup Parmesan cheese
¾ cup bacon bits


In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs, the Muenster cheese and the Parmesan cheese until a dough is formed. Add the bacon bits (check the recipe here) and mix until the bacon is well incorporated to the dough. Make small balls (you can freeze at this point if you desire), bake for 20 to 25 minutes at 275F. Serve warm. Makes approximately 50 to 60 cheese balls.

Curiosity Corner Jan 2013
Did you know that Muenster cheese was originally made by Benedictine monks in France? In US, this cheese in mainly used melted since it melts easily over low heat. Therefore used in grilled sandwich and hamburger.

Thank you for stopping by Simple Recipes!


Jul 112011

Healthy Kale Chips

I hope you all had a great weekend…and I am sooooo glad to be back. We had a family (from my husband’s side) vacation which was a cruise from NY to a couple of cities in Canada. As you may know family vacation can be pretty difficult but somehow we all managed and survived…the nice thing about this kind of trip is that you get to really know them…good or bad depending of where you stand.
Before the “family cruise” we spent the weekend in NY, and it was great…we visited Times Square and surrounding area, Central Park, got to eat at various nice restaurants and saw the Book of Mormon on Broadway. Another fun thing was that I was able to meet up with one of my friend from Brazil that I have not seen for more than 25 years and just recently we found each other on Facebook…so there was a lot to catch up and share old memories.

Anyway, I am back to my routine and today I want to share some healthy stuff.

I have been wanted to make this kale chips for a while after seeing so many versions on TV and internet. There are no secrets, they are very easy and simple to make, you just have to be careful not to over roast since they can burn easily. I keep the chips in a jar for a handful of healthy snack.


2 bunch of kale
Olive oil
Sea salt


Wash the kale and let them dry. Break the leaves into approximately 1 ½ in size section. Place in a big bowl, sprinkle with olive oil, salt and pepper. Gently toss them and spread to a silicone mate. Do not over layer the leaves. Roast in a pre-heated oven for 5 minutes at 350F, flip the kale and let if roast for another 2 minutes. Turn the oven to 325F for another 5 minutes. Turn the oven off and keep the trays in for another 10 minutes.
Remove the trays and let the chip cool completely before storing in an air tight container.

And now my new gadget…

For the longest time I was intending to get a juicer, but what really pushed me to move faster was after reading Belinda’s post at Zomppa and now I am practically addicted to it, cannot leave home before having a glass of fresh vegetable/fruit juice. It is so energizing!

Did you know that kale is one of the most nutritious vegetable known? In Brazil kale is finely chopped, stir-fried and paired with feijoada, which is the Brazil’s national dish.

Thank you for stopping by Simple Recipes!


Apr 112011

Peanut Butter Cookies

Well, we got peanut butter from Costco, therefore you can imagine how much peanut butter we have at home…so I decided to make cookies! We all have our favorite peanut butter cookies recipe, this one is a mix and match from many recipes and small changes were made. Like most of the peanut butter cookies recipes this one as well is a very simple recipe to follow. The cookies are so good…and here is what I did.


½ cup sugar
½ cup brown sugar
1 cup peanut butter
1 egg
1 tablespoon milk
½ teaspoon vanilla extract
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt


In a medium bowl, sift together all the dry ingredients but the sugars.

In another bowl, add the butter, sugars, egg, milk and vanilla extract and cream for approximately 2~3 minutes. Then add the peanut butter and mix until well incorporated. Add the dry ingredients, and refrigerate the dough for approximately 3 hours. Once cold, pre heat the oven at 375F and remove the dough from the fridge and make 1 ¼ inch balls, flatten and using a wet fork make crisscross.

Bake for approximately 9 to 10 minutes, and cool on baking sheet.

Curiosity Corner Jan 2013
Did you know that the skin of the peanut contain resveratrol? Resveratrol is a compound found mainly in the skin of the grapes which is believed to have an anti aging, anti cancer and cardioprotective properties.

Thank you for visiting Simple Recipes!