Wednesday, June 21, 2017

Mixed Fruit Almond Cookie Crumble


I often buy too much fruit when I am at the market - it just looks to good to me. I eat as much as I can out of hand and then there comes that day when it's all getting a little soft. Then, it's time to cook it! I had a large Nectarine, some Blueberries and some Strawberries that simply weren't going to last much longer and I decided to make a Crumble. I didn't want to use Oats so I made a Cookie Crumble instead. It's a simple recipe of Almond Flour mixed with Sugar and an Egg. It can be seasoned with Vanilla Extract, Almond Extract or Orange Zest. I cut up the fruit and mixed it with a little bit of Sugar. Then I dropped the Cookie Dough on top and baked it in the oven for 35 minutes. It was delicious! You can use any combination of fruit so it's the perfect recipe for summer. If you are really feeling decadent, it goes wonderfully with Whipped Cream or Vanilla Ice Cream too!

Mixed Fruit Almond Cookie Crumble

4 cups cut up fresh Fruit
3 Tablespoons Sugar or more to taste
1 cup Almond Flour
1/3 cup Sugar
Pinch of Salt
1 Egg, beaten lightly
1/2 teaspoon Vanilla or Almond Extract or Orange Zest

Preheat the oven to 350 degrees. Mix the Fruit with the Sugar in a bowl and then pour into an 8 or 9 inch square baking pan.  Then mix the Almond Flour with the Sugar, Salt, Egg and Seasonings.  Break off pieces of the Cookie Dough and flatten in your hand, placing it on top of the fruit. Continue until the fruit is covered.  Place in the oven and bake for 35 minutes or until the Cookie top is browned and the fruit is bubbling. Cool slightly before serving.

Five Element Analysis

Because this is a sweet dessert, this is an Earth Element food and the Almond Flour and Sugar represented that element. The Nectarine and the Strawberries contributed the Fire Element and the Blueberries added the Water Element. The Vanilla or Almond Extracts brought in just a hint of the Metal Element, so serving it with Whipped Cream would make this a more balanced Five Element dessert!  



Monday, June 19, 2017

Sichuan Sliced Beef Tendon























As many of you are probably aware, the Chinese have always cooked everything that is edible. I grew up eating many things that most people think are strange, like Pig Ears and Jellyfish and thinking nothing of it. In fact, it's one of the reasons, I will try almost anything. Plus I also think of food as the best medicine and I will cook whatever is needed to enhance my own health or the health of someone else that I care about. Recently, I needed to make my son some Beef Tendons because he hurt his knees and so I made them for the first time in a long time. And believe it or not, I've actually had a lot of requests for this recipe from my students because so many of them are Wood people who hurt themselves when exercising. So here's the recipe - finally!  

I have to admit that Beef Tendons look really weird, but if you can get past that, they are considered the best medicine for tendon injuries along with Oxtails. You can cook Oxtails or Beef Shank along with the Tendons if you like, but be sure to double the recipe. You can buy Beef Tendons at most Asian markets or ask your Butcher to save them for you.  And, believe it or not, they are quite tasty! 

The Sichuanese eat Beef Tendons as a kind of cold salad. They are cooked for many hours in a spiced broth and then chilled. You can save the extra broth as a Master Sauce to cook other cuts of Beef or make a Chinese stew.  Once cold, the Beef Tendons are sliced very thin because they are very chewy.  Then they are dressed with a mixture of Tamari, Sesame Oil, a dash of Vinegar and Chili Oil - usually a lot of Chili Oil.  I toned down my version because I can't take that kind of heat, but if you need to heal your tendons and like Chili, please add more!

Sichuan Sliced Beef Tendon

2 Beef Tendons, washed
4 cups Water
¼ teaspoon Five Spice Powder
3 Green Onions, washed, trimmed and cut in half 
2 large cloves Garlic, peeled
1 Star Anise
3 cloves of Garlic
1” piece of Ginger peeled and sliced into 3 pieces
2 whole dried Red Chiles 
1 Tablespoon Sichuan Peppercorns
2 Tablespoons Rock Sugar or Sugar
1/2 cup Shaoshing Rice Wine
1/2 cup Tamari
1/2 teaspoon White Pepper

Cover Beef Tendons with water and bring to a boil. Then, remove tendons, drain water and wipe out the pot Then add in the Water and all of the spices and vegetables. Bring to a boil and then cover and reduce heat. Cook for 3 hours on simmer or until Beef Tendons are soft when pierced with a fork. Cool.

Place the cooked Beef Tendons in a glass container and surround with the broth. Cover and refrigerate until cold. Then, remove the Beef Tendons and slice very thinly. Mix the slices with the Sauce - recipe below.  Reserve the gelatinized broth for another use - it can be frozen.  


For Sauce:

3 Tablespoons Tamari
1 Tablespoon Sesame Oil
1 - 2 Tablespoons Chili Oil
2 Tablespoon Rice Wine Vinegar
1/4 cup Cilantro Leaves

Mix together in a small bowl and toss with the sliced Beef Tendon. Sprinkle with Cilantro leaves to serve.


Five Element Analysis

This dish is primarily Earthy because it is made of a Beef product. However, Tendons are also a body part associated with the Wood Element, so that Element is definitely involved and the Vinegar brings in a little more of the Wood Element The Water Element is represented by the Tamari and Sesame Oil and the fact that this is a boiled dish. The Fire Element can be found in the Rice Wine, Chiles, Chili Oil and Peppercorns and the Metal Element is covered by all the different spices along with the Green Onions, Cilantro and Garlic. I served this over a bed of Asian Greens to bring in more of the Wood Element to make this a a balanced Five Element dish.


Thursday, June 15, 2017

Banana Souffle Pancakes
















I have this thing about Bananas that stems back to my childhood. While I was living in Japan, I got burned when our maid spilled boiling hot tea on me by accident. I had to go to the hospital and I refused to eat - probably for the only time in my life! But I was only 18 months old and they wouldn't allow my mother to stay with me. So, she snuck in Bananas to feed me and ever since, Bananas are my go-to food when I am feeling stressed.  Lately, I've been traveling and teaching a lot so one of the first things I did when I got home was to buy some Bananas. If I eat them plain, they need to be a bit green. If they get yellow, I have to find ways to cook them. 

Over the years, I've made many versions of Banana Bread, Banana Cake, Roasted Banans, etc., but the one thing I haven't tried until today was Banana Pancakes. I read about this flour-free pancake and just had to try to make them myself. The ingredients were always very simple - Bananas, Eggs, Baking Powder and a little Oil. But of course, I had to change it up, particularly regarding the amount of Banana because I wanted to use up what I had.  So, I came up with this recipe and it was divine!  To me, the Banana Pancakes were so fluffy and light that they tasted like a Banana Souffle, hence the name of the recipe. I added a hint of Vanilla and cooked them in Butter. It couldn't be simpler! I also topped them with Maple Syrup, which they probably didn't need, but I loved them that way. This for me was such a nourishing and comforting breakfast that I will no doubt whip up anytime I have some Bananas that are turning yellow!

Banana Souffle Pancakes

2 large Bananas peeled and mashed (equal to about 2 cups) 
2 Eggs, lightly beaten
1/4 teaspoon Baking Powder
1/4 teaspoon Vanilla Extract or Vanilla Sugar
4 Tablespoons Butter, divided

Mix together the Eggs, Baking Powder and Vanilla in a mixing bowl. Add in the mashed Bananas.  

Heat a large frying pan to medium high and add in 2 Tablespoons of Butter until melted and bubbling. Using a 1/4 cup measuring cup, fill it halfway up with the Banana mixture and drop into the pan, making 6 small pancakes. Cook until the edges are browned and drying out before trying to turn them (this takes a while). Flip carefully and cook the other side until browned.  Repeat for the remaining pancakes. Serve with Maple Syrup.

Five Element Analysis

This is a primarily Earth dish as Bananas, being Tropical Fruit, are very sweet. The Maple Syrup adds even more of the Earth Element although because it is made from Tree Sap, it also has some of the Wood Element too. The Eggs contribute the Water Element. The Butter, Vanilla Extract and Baking Powder bring in the Metal Element. So to create balance, I added some Chicken Sausages that contributed more of the Wood Element and had some Tea that brought in the Fire Element to make a balanced breakfast!



Wednesday, June 14, 2017

Seared Tuna over Baby Bok Choy with Black Rice Ramen



I've been teaching so much that I haven't cooked anything new and different lately. I was checking my postings and realized that I forgot to post this one - so here it finally about a month late!  I'll be posting more new recipes soon. 

One of the impromptu meals I made while I was down in Portland was a delicious Seared Tuna over a bed of Baby Bok Choi and surrounded with Black Rice Ramen. We got the Ramen at an International Grocery Store and I have seen it before at Whole Foods but never tried it. This Ramen is completely gluten free and has that wonderful chewy texture and it just soaked up the flavor of the dressing we served on it. And, it's beautiful too, setting off the rosy colors of the Tuna and the green of the Baby Bok Choy. You know how much I love beautiful food!  Of course you can use regular Ramen if you are not going Gluten Free.  This meal was incredibly easy to make and so delicious!  It's one of those meals that can be whipped up easily and makes lunch or dinner special.

Seared Tuna over Baby Bok Choy with Black Rice Ramen

1 pound of Ahi Tuna, cut into 2 pieces
1/2 teaspoon Salt
3 Tablespoons Vegetable Oil - divided
4 - 6 Baby Bok Choi (depending on the size)
1/4 cup Chicken Broth or water
3 Black Rice Ramen squares (I used Forbidden Rice Ramen by Lotus Foods) or 2 regular Ramen packages (remove seasoning packet)
1/4 cup Tamari
2 Tablespoons toasted Sesame Oil
2 Tablespoons Mirin 
2 Tablespoons Black Sesame Seeds

Mix together the Tamari, Sesame Oil and Mirin

Sprinkle the Ahi Tuna with salt. Heat a frying pan with the oil and then lay the tuna pieces onto the hot pan. Sear until browned and turn over, searing the other side as well. Remove to a plate. Clean the frying pan and add the additional 1 Tablespoon of Oil. Heat and add the Baby Bok Choi, stirring frequently until softened. Add in Chicken Broth and cook until the broth reduces slightly.  Remove from heat.

Meanwhile, heat a small pot of water to boiling and add in the Forbidden Rice Ramen. Cook until tender and drain.  

Then, place 1/2 of the Baby Bok Choi in the center of a plate. Surround with 1/2 of the Black Rice Ramen.  Lay the Tuna on top of the Baby Bok Choi and then drizzle 1/2 of the sauce over the entire plate. Sprinkle with the Black Sesame Seeds. Repeat with the other plate and serve.

Five Element Analysis

Tuna belongs to the Water Element and although Rice is part of the Metal Element, the fact that it is Black Rice gives it some Water Element too. Then the Tamari, Sesame Oil and Black Sesame Seeds add even more Water. This is a good meal for your Kidneys! The Bok Choi contributes the Wood Element and the Mirin brings in a little bit of the Fire Element. Only the Earth Element is missing so be sure to serve some dessert and if you make it with  Berries, the Fire Element will be supported too!


Wednesday, May 31, 2017

Spam Musubi



Spam Musubi is one of the gifts of Hawaii. I personally love it even though Spam often gets a bad rap for being salty and fatty. But It's really just chopped canned ham! And you can now buy the low fat/low sodium version. I think my love of Spam comes from my childhood when my Father would bring  it home from the PX (the military exchange store) and my Mom used it to make Fried Rice with it. I still like Spam in my fried rice. Many years later,  Spam Musubi was one of the foods I tasted on my first trip to Hawaii and it became a dish that I made at home often. These days, I often buy it at the SeaTac Airport Waji's on my way somewhere as it travels well. I just returned from a trip and found myself craving it so I made it at home once again today. It is just so satisfying! All you have to do is make some Sushi Rice and then slice the Spam and pan fry it until is browned. Then you add some Mirin (Japanese Rice Wine) and some Tamari to give it some Asian flavor. Then, you place it on top of the Rice (shaped like the Spam pieces) and wrap Nori Seaweed around it. You can buy a Spam Musubi press, but I like to make them by hand.  Believe me, Spam Musubi is delicious!

Spam Musubi

1 12 oz can of Spam Light
1 Tablespoon of Vegetable Oil
3 Tablespoon Mirin or Chinese Shaoshing Rice Wine
2 Tablespoon Tamari
1 cup Japanese Sushi Rice or Japanese Medium Grain Rice
about 1 1/2 cups water
2 sheets of Nori Seaweed cut into 4 pieces each lengthwise

Wash the rice in a colander until the water runs clear. Place in a small pot and add enough water to cover the rice by one knuckle of your index finger. Heat on the stove until the water begins to boil. Wait until the water lowers nearly to the level of the Rice, reduce heat and cover. Let cook for 20 minutes and remove from heat.

Remove the Spam from the can. Slice into 8 pieces. Put oil in the frying pan and heat. Place the Spam pieces in the pan and cook until browned on one side. Turn over and brown the other side. Then add in the Mirin and the Tamari. Turn the Spam at least once. Let the liquid evaporate. Remove the pan from the stove.

For assembly, take 1/4 cup of cooked rice and fashion into the shape of the Spam piece with the paddle or your fingers, pressing as tightly as you can. Lay one Spam piece on top. Continue until all the Rice and Spam are used. Then, take the Seaweed and wrap each Musubi with the cut ends on the bottom. Cut off extra Nori if necessary.

Five Element Analysis

As a variation of salted Pork, Spam belongs to the Water Element and the Tamari and Seaweed add just a bit more. The Sushi Rice contributes the Metal Element. The Mirin brings in a tiny bit of the Fire Element, but for balance it would be good to serve this with a Vegetable Salad to bring in the Fire and Wood Elements.


Tuesday, May 30, 2017

Deirdre's Green Egg Salad



I just came back from a teaching trip to Germany and while I did cook there a little, I had trouble with internet connections so couldn't post this recipe. I was teaching my own program the first week and we decided to bring lunch every day.  My friend Deirdre, who has contributed to post before made this lovely Egg Salad that I just loved so I am sharing it with you today. We had a little Arugula, Parsley and Green Onions left over from a salad and she added it to the Egg Salad and it was just so delicious that I had to share it with you!  It's simple and makes sure that you get a nutritious lunch or snack that we served with gluten free Crackers. Hope you enjoy it too!

Deirdre’s Green Egg Salad

5 Eggs
¼ cup Mayonnaise (we used Heinz but usually I use Best Foods or Hellmans)
¼ cup chopped Arugula
2 Tablespoons chopped Parsley
2 Tablespoons chopped Green Onion tops

pinch of Salt and fresh ground Pepper

Bring several cups of water to boil in a small pot. Bring to a boil and add eggs carefully. Cook for 10 minutes and then drain and fill pot with cold water. Peel eggs and chop coarsely.

Place eggs in a mixing bowl and add the Arugula, Parsley, Green Onions, Salt and Pepper.  Mix thoroughly, but gently so as not to break up the eggs too much. Refrigerate for at last 30 minutes and serve with crackers.

Five Element Analysis

Eggs belong to the Water Element so this is a very Water dish. The Mayonnaise is also made of Eggs and Oil adds even more and a bit of the Metal Element as well since it is white. The Green Onion tops and Parsely and add even more of the Metal Element. The Fire Element is represented by the Arugula. Only the Earth Element is missing so serve this with something sweet!


Saturday, May 13, 2017

Roasted Green Beans with Roasted Garlic and Sumac


I had a salad that I bought from the International Market in Portland that I really liked. It was Green Beans that had clearly been roasted with big roasted Garlic Cloves and a sprinkling of Sumac on top. Sumac is made from a dried tart berry and is used a lot in Middle Eastern cooking. I particularly like it with Kebabs. And, this dish gave me another reason to use it. I recreated these Green Beans and I changed it up a bit (of course!) and roasted the Garlic Cloves more so that they became soft enough to mash with a little Olive and then they became a kind of dressing. I don't know why, but I just prefer roasted Garlic spreadable on toast and don't love biting into big pieces. This way, I still got all that wonderful Garlic flavor but in a creamier texture. I also added a little Lemon as the Sumac gives it just a hint of a sour flavor and I think the Lemon enhances it a lot. This dish was so good that I wanted to eat the whole bowl myself. I actually kept picking at it before I photographed it so there's already some missing!  It was incredibly easy to make as the oven did most of the work. The Garlic took 45 minutes and then the Green Beans cooked the last 15 minutes of that time so then all that was required was to put it together. By the way, this dish is it is really good both hot and cold.  I will be making this dish over and over again!

Roasted Green Beans with Roasted Garlic and Sumac

1 whole Garlic, top 1/2 cut off
1 Tablespoon Olive Oil
1 pound of Green Beans, washed and ends removed, snapped in half (discard any that don't snap)
2 Tablespoons Olive Oil
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
2 teaspoons Sumac

Heat the oven to 400 degrees. Place the Garlic in a piece of Aluminum foil large enough to enclose it. Drizzle the Olive Oil over the cut top and then enclose it completely. Place on a small oven pan and cook for 30 minutes. Then place the Green Beans on a large baking pan and drizzle with the Olive Oil and Salt. Roast for 15 minutes, tossing and turning every 5 minutes. Remove the Garlic and the Green Beans from the Oven.

Place the Green Beans in a large bowl. In a small bowl, squeeze out the Roasted Garlic and mash (or leave whole). Add the Olive Oil and Lemon Juice and stir to combine. Pour over the Green Beans and toss to coat. Sprinkle with Sumac to serve.

Five Element Analysis

Green Beans belong to the Wood Element and the Olive Oil and Lemon Juice add even more. So this is a very Wood dish.  The Roasted Garlic is from the Metal Element except that it cooks so long that it becomes caramelized, making more Earthy. However, overall, this is a good contributor of the Wood Element in a meal.





Friday, May 5, 2017

Chicken Jalfrezi with Basmati Rice


This is a dish I order frequently at Indian Restaurants because I can get it without Yogurt.  I so love Indian flavors, but I just can't do that much dairy and if I'm going to do dairy, I will save it for Butter Chicken. Anyway, I decided to make it at home tonight and I'm so glad I did. For those of you who haven't had this dish, it is a mix of Chicken with Peppers, Onions and Tomatoes. I cut the Chicken, Onions and Peppers into smaller pieces than usual but I don't like picking up big chunks. This dish is seasoned with an assortment of warm spices that is part of the magic of Indian food and my favorite seasoning in it is the Kashmiri Chili Powder.  Now, I can't eat really hot food, so I toned this one down and I changed the Green Peppers to Yellow and Orange as I like them so much better. And, instead of hot Green Chiles, I used just two little Red Jalapeños with the seeds and membranes removed. I also leave them in half so I can pick them out. I know - I'm a lightweight!  Of course, you can add more Chili Powder and hotter Chiles to your taste, but I need to feel my tongue when I am done eating and I hate to sweat!  You can also add Yogurt if you like creamy sauces at the end.  So, this is a very moderate version that is simply so delicious!  I've been trying to add more warming foods to my diet and this dish fit the bill. It's really a kind of Indian stir fry and it tastes even better the next day, if there is any left over!

Chicken Jalfrezi with Basmati Rice

For Chicken:

1 pound of boneless, skinless Chicken Thighs
a 2" piece of Ginger, peeled and grated
4 small or 2 large Garlic cloves, peeled and grated
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 teaspoon Turmeric
1/2 teaspoon Garam Masala
1 teaspoon Salt
2 Tablespoons of Ghee for stir-frying

Cut the chicken into cubes about 3/4 - 1".  Place the pieces into a bowl and add all the other seasoning ingredients. Mix thoroughly and cover and place in the refrigerator to marinate for at least 2 hours.

For Sauce:

2 Tablespoons Ghee
2 small Onions, chopped roughly
10 small Yellow and Orange Peppers or 2 large Red, Green, Yellow or Orange Peppers cut into small pieces (about the same size as the Chicken)
2 Red Jalapeño Chiles top cut off, cut in half and seeds and membranes removed
4 - 5 Roma Tomatoes stem end removed and chopped coarsely
1/2 teaspoon Salt
2 - 3 Tablespoons Kashmiri Chili Powder
Optional:  1/4 cup Yogurt + additional 1/2 teaspoon Salt

Heat the Ghee in a large frying pan and add in Onions, Jalapeño Chili halves and Peppers. Cook until the Onions and Peppers soften. Add in the Tomatoes and cook for about 10 minutes or until the Tomatoes have softened into a sauce. Remove to a bowl.

Heat the additional 2 Tablespoons of Ghee in the frying pan and add in the Chicken. Cook until lightly browned on one side and then turn, browning the other side as well. Then stir and cook until the Chicken is no longer pink. Add the sauce back in and reduce to a simmer and cook for 10 minutes or until chicken is cooked and still tender.  If using Yogurt, add it off the heat and stir until mixed in thoroughly.  Serve over Basmati Rice.

Basmati Rice

1 cup Basmati Rice, rinsed and drained
1 3/4 cup Water
1 heaping Tablespoon of Ghee
1/2 teaspoon Salt

Place all ingredients in a small pot and bring to a boil over high heat. Cover and turn down to a simmer and cook for 20 minutes. Remove from heat and let sit for an additional 10 minutes. Fluff with a fork before serving.

Five Element Analysis

Chicken belongs to the Wood Element. The Tomatoes, Peppers and Chili Powder make sure that the Fire Element is fully present. All of the Spices and Ghee along with the Ginger and Onions and Garlic make sure contribute a lot of the Metal Element and the Rice adds even more. This meal is missing the Water Element so an Eggplant dish would be a good side and the Earth Element is also not present, so plan on serving a sweet dessert to creat a balanced Five Element meal!



Wednesday, May 3, 2017

Black Sesame and Rice Porridge with Shredded Eggs
















I was just down visiting my friend Sabine down in Portland and she made this wonderful Korean breakfast for me while I was there. It was a hot Porridge made with Black Sesame Seeds and Sticky Rice and topped with Pine Nuts. It is very much a kind of Congee or Jook and can be eaten sweet or savory. She tops hers with Maple Syrup, but I had to make Shredded Eggs for mine and I drizzled a small amount of Tamari and Toasted Sesame Oil on top. It was so nourishing and delicious!  Besides that, Sesame Seeds are an amazing healthy food. In Chinese Medicine, they are considered very good for the Kidneys. They are  also supposed to make your hair grow, nourish your blood and in addition, treats dry skin. Sabine based this recipe on one found in Quick and Easy Korean Cooking, although she changed the proportion of Sesame Seeds to Water. The only thing you have to remember is to soak the Rice the night before.  The recipe for Shredded Eggs is one that I have been making since childhood. This is a wonderful breakfast for a cold morning and one I really think you should make soon!

Black Sesame and Rice Porridge with Shredded Eggs

1 cup Short Grain Sticky Rice, soaked overnight
1 cup Black Sesame Seeds
4 cups of Water
1/2 cup toasted Pine Nuts

Combine the drained Sticky Rice and Sesame Seeds in a food processor or blender with 1 cup of the water. Pour into a medium pot and add the additional 3 cups water.  Bring to a boil and reduce heat to a simmer. Cook for 25 minutes stirring often and add a bit more water if necessary. 

Divide the Porridge into 4 bowls and top with Pine Nuts and serve with Shredded Eggs or Maple Syrup.

Shredded Eggs

2 Eggs, beaten lightly
2 teaspoons vegetable Oil
2 teaspoons Tamari
1 teaspoon toasted Sesame Oil

Heat the Oil in a 10 inch frying pan. Pour in the Eggs and tilt pan so that a thin layer of egg covers the entire pan. Cook until the top is nearly dry and roll with a spatula onto a plate. Let cool slightly and cut into thirds and then into shreds. Place on a serving plate or in a bowl and drizzle with the Tamari and Sesame Oil.

Five Element Analysis

Black Sesame Seeds are a great Water Food, because they are seeds but also because they are black.  The Eggs and Pine Nuts along with the Tamari and Sesame Oil all add even more of the Water Element. The Rice brings it the Metal Element and the fact that it is a Porridge makes it a bit of the Earth Element as well.  So, make sure you add in some foods from the other Elements later in the day.  

Tuesday, April 25, 2017

Kale Salad with Dried Fruit and Pine Nuts
















So as I told you last week, I went to a family gathering for Easter and I was asked to make a Kale Salad and forgot to post the recipe - so here it is for those in the family who asked for it. If you've been reading this blog for awhile, you know I've already made several kinds. So I wanted to make something a little different.  I decided to use dried fruits because I wanted to create a jewel-toned look. I dehydrated some dried Tart Cherries, some Cranberries and some Golden Raisins so they would be a bit softer although you can skip this step if you want. Then I used some Pine Nuts as a little bit of a different texture, since they are a similar size. I used Lacinato or Dinosaur Kale and sliced it very thin in the Chiffonade style and I made a dressing with Raspberry Vinegar, which is a little sweet and of course, Olive Oil. It was beautiful and delicious too!  I liked the Kale cut up this way much better than in bigger pieces and the sweetness of the fruit and the dressing took away the bitterness of the Kale (my biggest complaint about it as a vegetable). I loved the Pine Nuts on the salad too. We served it with a sprinkling of Parmesan and it was a big hit!

Kale Salad with Dried Fruit and Pine Nuts

2 bunches of Lacinato Kale, washed
1/4 cup each - Dried Tart Cherries, Dried Cranberries, Dried Golden Raisins
1 cup Boiling Water for rehydrating the fruit
1/3 cup Pine Nuts
1/3 cup Raspberry Vinegar (or use Balsamic)
1/3 cup Olive Oil
1 teaspoon Sugar
1/4 teaspoon Salt
2 Tablespoons minced Shallot (1 smallish bulb)
Optional:  1/4 cup grated Parmesan Cheese

Strip the Kale leaves from the center stem. Then roll up and slice into thin strips. Place in the salad bowl. In another bowl, soak the dried fruit in the boiling water. When soft (it only takes a few minutes), drain and reserve. Toast the Pine Nuts in a small frying, watching carefully and stirring so they don't burn.  remove to a plate and cool. 

In a small bowl, mix together the Raspberry Vinegar, Olive Oil, Sugar, Salt and the Shallot pieces.  Stir to combine and pour over the Kale. Toss to combine well and use your hands to massage the dressing in a little. Let the salad marinate for at least 15 minutes. When ready to serve, sprinkle the Salad with the Fruit, Pine Nuts and Parmesan Cheese to serve.

Five Element Analysis

Kale is a dark green and leafy vegetable so it belongs to both the Water and Wood Elements. The Water Element is further enhanced by the Pine Nuts and the Wood Element is given more strength from the Vinegar and Olive Oil. The dried Cherries and Cranberries belong to the Fire Element and the Golden Raisins make sure that the Earth Element has a presence too. Lastly, the Parmesan Cheese and Shallot contribute the Metal Element. This then is a nearly balanced Five Element Salad. Just be sure to add a little more Earth to your meal!

Wednesday, April 19, 2017

Simple Lemony Sugar Snap Peas


Sugar Snap Peas are a delightful Spring vegetable and they should be enjoyed during the season. They are one of my favorite vegetables and I like them done very simply so that nothing takes away that wonderful fresh Pea flavor and crispness of the pods. Be sure to take the time to snip off the ends and remove the strings, it's worth it!  Usually, I just blanch them for three minutes and then season them with Sesame Oil and Salt to give it a lightly Asian flavor. But for Easter, I was bringing it as a side dish to a family gathering and decided to change it up just a little bit and so I seasoned them instead with Butter and Lemon, some grated Lemon Zest and a sprinkle of Sea Salt. The Snap Pea Pods were so delicious this way. The Lemon Zest gave it an extra special touch and made the presentation beautiful as well. This is such a simple recipe, but so worth making!

Simple Lemony Sugar Snap Peas

1 pound Sugar Snap Peas
2 Tablespoons Butter
Zest of one small Lemon (about 1 teaspoon)
Juice of one small Lemon (about 1 1/2 Tablespoons)
1/4 teaspoon Sea Salt (I used Maldon's)

Remove the tips and any strings that you can from the Peas. Heat a pot of water to a boil and add the Peas. Cook for 3 to 5 minutes (no longer) and remove to a strainer and cool off with cold water. Place in a serving bowl.

Heat the Butter in a small frying pan until melted and add in the Lemon Juice and Salt.  Pour over the Peas and toss. Then sprinkle on the Lemon Zest before serving.

Five Element Analysis

Peas are very fast growing early spring vegetables so they are considered part of the Wood Element and the Lemon Juice adds even more. But because they are so sweet, they are Earthy too.  The Butter contributes the Metal Element and finally the Lemon Zest adds in the Fire Element and the bit of Salt makes sure the Water Element is present too. Strangely, this little dish has more Five Element balance than most although it is primarily a Wood dish.


Monday, April 17, 2017

Pennsylvania Dutch Style Deviled Eggs



Yesterday, I celebrated Easter with Son and Daughter in Law and her family and we all brought food for the Easter feast. My son wanted to make Deviled Eggs so I gave him my Grandmother's recipe with a few upgrades. We made 2 dozen!  Instead of chopped up Bread and Butter Pickles, which are traditional and sweet, I used Claussen's refrigerated Pickles because I like the crunch. And instead of a German style mustard, I used Dijon, mostly because I ran out of Lowensenf. I also use Best Foods/Hellman's Mayonnaise as I can't remember what my Grandmother used.  To make the Deviled Eggs taste right because of those changes, add a little sugar to give it that hint of sweet and sour taste that is so reminiscent of Pennsylvania Dutch style Deviled Eggs. These are actually delicious and quite easy to make, plus they are always a big hit!

Pennsylvania Dutch Style Deviled Eggs

1 Dozen large Eggs
½ cup Best Foods (Hellman’s) Mayonnaise
3 Teaspoons Dijon Mustard or German Mustard
3 Tablespoons Dill Pickles (I used Claussen), minced or Sweet and Sour Pickles
2 teaspoons Pickle Juice 
½  teaspoon Sugar (omit if using Bread and Butter Pickles)
¼ teaspoon Salt
Paprika for Garnish


In a large pot, cover eggs with cold water and bring to a boil. Cover and take off heat for 20 minutes. Then drain the eggs and let cool.  Peel the eggs and cut in half. Remove yolks carefully with a small spoon.  Put all the yolks into a mixing bowl and mash with a fork.  Add in Mayonnaise, Mustard, Pickles, Sugar and Salt. Spoon back into the Egg Whites and sprinkle with Paprika to serve.

Five Element Analysis

Eggs belong to the Water Element. The Pickles contribute the Wood Element and the Mayonnaise and Mustard bring in the Metal Element. The Sugar makes sure that the Earth Element has a presence and the Paprika does the same for the Fire Element. All Five Elements are present but not in a balanced way. But this is an appetizer so you know that it will add a lot of the Water Element to the meal.


Saturday, April 15, 2017

Simple Sweet and Sour Napa Cabbage



I haven't been posting lately because I've been testing recipes for the cookbook that I'm writing. I don't think I've mentioned that before, but I am very excited about how it's turning out!  I'll let you know more as it progresses.  So, I haven't been cooking very many things that are new and different that I can post. Yesterday, I made a quick Sweet and Sour Cabbage dish to go with a little Pork Loin that I was roasting, while I was testing Chinese Barbecue Sauces and the dish went so well with the Pork that I decided to go and ahead and share it with you. I realized while in Germany a few years ago that whenever a fatty meat was served, like Pork, they also served something sour to help the digestive processes of the liver and gallbladder. The Chinese have always thought that way too so this is a perfect little dish for just that purpose. I think Cabbage in all it's various manifestations is a wonderful and extremely underrated vegetable!  Like all members of the Brassica family, it is very nutritious and protective health-wise so that alone is a good enough reason to eat more Cabbage. But I eat it because it is delicious. This recipe takes only a few minutes to cook, which is so helpful for a busy cook. I decided on it at the last minute because I realized I forgot to plan for a vegetable and I was so happy I did!

Quick Sweet and Sour Napa Cabbage

3 cups chopped Napa Cabbage
2 Tablespoons Vegetable Oil
1 Tablespoon Chinkiang Vinegar (Chinese Black Vinegar - you can also use Balsamic Vinegar)
1 teaspoon Sugar
1/4 teaspoon Salt
fresh Ground Black Pepper
Optional 1 Green Onion, trimmed and cut into small pieces

Heat a wok or frying pan and add in the oil. Then add in the Napa Cabbage (and Green Onion if using) and stir frequently until the Cabbage starts to brown just slightly on the edges. Mix together the Vinegar, Sugar and Salt and stir into the Cabbage. Top with a little Black Pepper over the top. 

Five Element Analysis

Cabbage belongs to the Earth Element and the Sugar adds just a bit more, so this is a primarily Earthy side dish. The Vinegar contributes a little bit of the Wood Element. If you use the Green Onion, you add in a little bit of the Metal Element too and the Black Pepper adds just a hint of the Fire Element. This is a very good addition to a meal that needs more of the Earth Element. 


Sunday, April 9, 2017

Pancetta and Arugula Pasta Sauce


It is now quite easy to find high-quality Gluten Free Pasta that have the taste and texture of the real thing. My current favorite is the Bonta D'Italia brand by Schar, which is a German and Italian company. Pasta is often just the quick meal that I want to make when I don't feel like fussing with anything that takes longer than 30 minutes. Last night I made a sauce that was a big hit with my younger son. He doesn't like sauces made with canned Tomatoes and this one was made with fresh Romas that were surprisingly ripe from the grocery store. I just cooked some Shallots in Olive Oil and added Pancetta and then chopped Tomatoes to make a light and fast Pasta Sauce. At the last minute, I tossed in handfuls of Arugula up ends up wilting into a very tasty cooked vegetable. I love Arugula in a salad but don't often think to use it in any other way and this way works. And I usually have Pancetta already chopped up in the freezer from Trader Joe's. My son was delighted with this Pasta dish. He sprinkled the whole thing with lots of Parmesan Cheese and wasn't even aware that the pasta was gluten free.  I'm posting this recipe for him and for any of you who want another easy Pasta Sauce that comes together even faster than it takes to boil the pasta!

Pancetta and Arugula Pasta Sauce

4 ounces of Pancetta, chopped into small pieces
1 large shallot, minced
2 Tablespoons Olive Oil
8 Roma Tomatoes, chopped
1/4 teaspoon Salt
pinch of fresh ground Black Pepper
2 big handfuls washed Arugula (Rocket)
1/3 cup Pasta Water or 1/4 cup Water or Chicken Broth

Serve mixed with cooked Pasta and sprinkle with Parmesan Cheese if desired

Five Element Analysis

Pancetta is salted Pork so it belongs to the Water Element. The Shallot contributes the Metal Element and so does the Parmesan Cheese. The Tomatoes and Arugula add in the Fire Element. The Wood Element is brought in a little with the Olive Oil and Chicken Broth if you use it and it will be present if you use regular wheat pasta. The Gluten Free Pasta is a mixture of Corn and Tapioca flours for the Earth Element and Rice for more of the Metal Element.