Category Archives: Baking Recipes

Broccoli Potato Gratin

Broccoli Potato Gratin is a classic French dish that is usually served as a side dish. The bread crumbs and cheese melts forms a delicious browned crust over the soft and creamy potatoes inside.  The combination of garlic, thyme and nutmeg provides the sauce with flavor and fragrance. The broccoli adds a bit a crunchiness to complete the perfect balance of textures to the dish.


  • 1 potato, cut into 1/8 inch thick slices
  • 1 cup chopped broccoli florets
  • 1 onion, julienned
  • 1 tablespoon butter or oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon thyme
  • Dash of nutmeg
  • Salt and pepper to taste
  • 1.5 tablespoons all-purpose flour
  • 2/3 cup soymilk or milk
  • 1 cup fat-free, less-sodium chicken broth
  • 3/4 cup shredded Gruyère cheese
  • 1/2 cup of bread crumbs


  1. Preheat oven to 375°.
  2. Blanch broccoli for 40 seconds and set aside.
  3. In a small bowl, combine flour, chicken stock, and soy milk.  Whisk out any lumps.
  4. In a saucepan, add butter, garlic, shallots and onion.  Saute over medium heat until translucent and add the thyme.  Pour the flour mixture to the pan.  Add Dijon mustard and nutmeg, salt and pepper to taste.
  5. Place potato and broccoli in a 9.5 x 6.25 in baking pan.
  6. Pour the sauce over.  Top with cheese and breadcrumbs.
  7. Bake for 35 minutes at 375 degrees.  Then broil until cheese browns, about 2-3 minutes.



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Baked Red Curry Mussels

Sometimes you spend half a day gathering ingredients and preparing for a dish, and other times some dishes take you less than 30 minutes from start to finish. As it turns out, the quick dishes can just be as good and restaurant quality as well.  All the ingredients from this dish can be found in Asian supermarket (including the frozen mussels) and you can even make this in a toaster oven.


  • 18 green-shelled mussels
  • 4 shallots, finely chopped
  • 4 garlics, finely chopped
  • 1 red chili , finely chopped (optional)

Red curry paste:

  • 1.5 teaspoon brown sugar
  • 2 tablespoons Thai red curry paste
  • 1/2 teaspoon fish sauce
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons corn starch
  • 4 tablespoons water


  1. Clean mussels and dry with a paper towel.
  2. Heat oil over medium heat in a skillet.  Stir fry shallots, garlic and red chili until fragrant.  Add the red curry paste ingredients and cook over low heat until the sauce thickens.
  3. Top mussels with the cooked curry paste.  Bake at 400 degree for 8 minutes or until the top of the red curry paste is slightly burnt.

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Oatmeal Raisin Cookies

Usually oatmeal cookies aren’t my favorite. For example, given a choice of oatmeal raisin cookies and chocolate chip ones, I would usually pick the chocolate chip ones. But these are so good that I think I will make these regularly from now on.  They are not too sweet and are just very slightly chewy – the ideal texture of a cookie.  The only thing I will do differently next time is to use brown sugar instead of light brown sugar, so they will be more brownish color.


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar (I used light brown sugar)
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup regular oats
  • 1/2 cup raisins


  1. Beat the first 6 ingredients with a mixer at medium speed until light and fluffy.  Add flour and oats to egg mixture, and beat until blended.  Stir in raisins.  Drop by level tablespoons 2 inches apart onto baking sheets.
  2. Bake at 350 degree for 15-18 minutes.  Cool on pans for 3 minutes then remove from pans and cool on wire racks.

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Sausage, Egg, and Potato Breakfast Casserole

You can find everything you need for breakfast in this one small casserole.  Sausage, Egg, potato, and pepper, seasoned with herbs.  It’s both light and satisfying.

Ingredients: (for 1 person)

  • 1/2 potato, diced
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • 3 mushrooms, diced
  • 1 garlic, chopped
  • 3 tablespoons turkey sausage, diced
  • 3 tablespoons green bell pepper, diced
  • 1 egg
  • Salt and pepper to taste


  1. Arrange potatoes in an oven-safe 16 oz round dish, sprinkle rosemary, paprika, olive oil, salt and pepper.  Mix well.   Place in a preheated oven at 350°F for 40 minutes.
  2. While the potatoes are in the oven.  Heat oil in a skillet over medium heat.  Add mushroom and cook for 3 minutes or until lightly browned.  Sprinkle salt and remove from pan.
  3. Next, cook the sausages in the skillet for 2 minutes.  Stir in garlic and pepper, cook for 3 minutes.
  4. Bring the ramekin out from the oven.  Top with mushrooms, sausages and peppers.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15 minutes at 375 degree.

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Double Chocolate Brownie Bite with Almonds

Here are some moist and tender mini brownies with chocolate chips inside and almonds on top. 🙂

Ingredients: (makes 22 mini brownies)

  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 salt
  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 4 large egg whites
  • 2 tablespoons canola oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup almonds, coarsely chopped


  1. Combine flour, baking powder, salt, sugar, and cocoa in a bowl.
  2. Whisk egg whites until foamy in a separate bowl.  Stir in oil with a whisk.
  3. Add egg white mixture to flour mixture, stirring just until moistened.  Fold in chocolate chips.
  4. Spoon batter into 22 mini muffin cups.  Sprinkle almonds on top.
  5. Bake in preheated oven at 400 F for 10 minutes.

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Baked Egg with Mushrooms Roasted Pepper and Spinach

After last weekend’s baked egg muffin cup, we wanted to try making more baked eggs in perfect sunny-side-up doneness. This time, we opted for a recipe that uses for a variety of vegetables. The resulting dish is just as tasty as the meat version.

Ingredients: (1 serving)

  • 1 clove garlic, chopped
  • 1/3 small onion, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup frozen spinach, thawed and squeezed away excess water
  • 1 roasted red pepper, chopped
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 egg


  1. Heat oil in a skillet over medium heat.  Add garlic and onion and cook for about 3 minutes, until translucent.  Add the mushrooms and cook for about 3 minutes, until lightly browned.  Stir in the roasted red pepper and spinach and cook for 2-3 minutes or until the spinach is heated through.   Season with salt and pepper.
  2. Pour the mixture in an oven-safe 16 oz round dish.  Stir in cilantro.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15-20 minutes at 375 degree.


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Bacon, Egg and Cheese Muffin Cup

Not the healthiest of breakfast foods, but can be exactly what one needs on a Sunday morning. Poaching or boiling an egg to the right doneness can be very difficult to achieve, whereas using a fixed temperature and the correct cooking time in the oven pretty much guarantees that your egg will be cooked exactly how you want it.


  • 1 slice bacon
  • 1 teaspoon shredded cheddar cheese
  • 1 egg


  1. Press one slice of bacon onto the bottom and up the sides of each muffin cup, forming a shell. Arrange shredded cheese in each shell. Break one egg into each cup.
  2. Bake, uncovered, at 350° for 20 minutes or until eggs are completely set.

Source: Taste of Home


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