tag:blogger.com,1999:blog-69994681484753650642024-03-17T20:02:30.171-07:005 Element FoodBalance your life with delicious food! The concepts in this blog are based on the principles of ancient Chinese Medicine where food was the first and best medicine with recipes to suit a modern lifestyle.Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.comBlogger680125tag:blogger.com,1999:blog-6999468148475365064.post-65422257945258782942021-04-11T13:44:00.002-07:002021-04-11T13:44:08.903-07:00Oven Fried Rice<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jsZsKdRP-GBqnki1H9IqlCscxAwHGbfDDW4A-lxBZvW88tgJYban3LO1rO7UtdDgPzGCR1LasGJqdmH-ToUQG7ulNFSqSf02wAt2lloPlstor5bcxufgo9hwwG696j-Ab-5Ib71eDkk/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1849" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jsZsKdRP-GBqnki1H9IqlCscxAwHGbfDDW4A-lxBZvW88tgJYban3LO1rO7UtdDgPzGCR1LasGJqdmH-ToUQG7ulNFSqSf02wAt2lloPlstor5bcxufgo9hwwG696j-Ab-5Ib71eDkk/w181-h200/IMG_9346.jpeg" width="181" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: justify;"></div></div><div style="text-align: justify;"><br /></div><span style="font-family: arial;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I had an interesting conversation with my son the other day about his disappointment with making Fried Rice. He was really wanting the Rice to be a bit more crispy. I told him that traditionally you have to use a wok on very high heat to get the Rice crisp and that using a nonstick frying pan just wasn't going to give you that result. I told him that we should try making Fried Rice in the oven as that's one way of adding that extra heat that an electric stove can't give you. We finally made it today and you can see our results - mine is the photo above with Peas and his is the one with Egg below. Both have bits of Ham and Green Onion and were seasoned the Rice with Salt, Pepper and a little GF Tamari. We cooked them on two different sheet pans. He was delighted with the results because cooking the Rice mixture on a baking sheet gave him a lot more of the crispy bits!</div></span><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">So here are the important things to remember about cooking Rice this way - first, make sure you use leftover Rice that has been stored at least a few hours (preferably overnight) in the refrigerator as this dries the Rice out and assists in making it crispy. If you forgot to store your cooked Rice and have to make some fresh to use, you can still use it, but I would cook the Rice for longer and you will have more chewy bits. Secondly, cook the Rice in the oven first by itself, before adding the other ingredients or they will get too dried out. I cooked the Rice, then I added the Green Onions, chopped Ham and Peas. Finally, add the GF Tamari (or Soy Sauce) at the end so that there isn't a burnt flavor and you can add the Eggs at this point too. If you want to spice it up, it's better to add some Chili Sauce when you eat it. Remember that Fried Rice has always been about using up leftover Rice, Meat and Vegetables to create a new meal, so feel free to get creative about what you add. Just make sure that the ingredients are not too wet or you will take away the crispness of the Fried Rice made this way. It's definitely a new way of making Fried Rice and it is delicious!</span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVOtLXimKT4jhp8DiC8i2uGkHd6BSwtJWh7_gSHIFCBRwAl2MJwKqIGPUMJOdVW8VWp1wcjI6KE8d2O5nRheT8ogiP0nOl_-FUXyzINnLO7dc7bAWSGtkf5stPO-bUN59aYcbjY2yAo4/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1843" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVOtLXimKT4jhp8DiC8i2uGkHd6BSwtJWh7_gSHIFCBRwAl2MJwKqIGPUMJOdVW8VWp1wcjI6KE8d2O5nRheT8ogiP0nOl_-FUXyzINnLO7dc7bAWSGtkf5stPO-bUN59aYcbjY2yAo4/w180-h200/IMG_9344+2.jpeg" width="180" /></a><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b>Oven Fried Rice</b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">3 - 4 cups leftover, cold, cooked Rice</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">3 - 4 Green Onions, trimmed and minced</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ cup minced, cooked Meat of your choice (Ham is most traditional)</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1/3 cup frozen Peas</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 - 2 lightly scrambled Eggs</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">3 Tablespoons Vegetable Oil</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 - 2 Tablespoons Tamari or Soy Sauce</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Salt and Pepper to taste</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Heat the oven to 475 degrees. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Pour 2 Tablespoons of the Oil over a large sheet pan. Place the Rice on top and sprinkle with Salt and Pepper. Toss to coat with a spatula. Put the sheet pan in the oven and cook for 10 minutes. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Remove the pan from the oven and turn the Rice over. Sprinkle with more Salt and Pepper and the additional Tablespoon of Oil. Add in the Green Onions, Meat and Peas. Return to the oven and cook for an additional 10 minutes. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><span style="font-family: arial;"><div style="text-align: justify;">Remove the pan from the oven and toss the Rice mixture again and add in the Egg pieces cutting them into smaller pieces with the Spatula. Sprinkle with the Tamari and toss to coat. Return to the oven for an additional 4 - 5 minutes. Serve immediately.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Five Element Analysis</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Rice (since it is White) is considered a Metal grain. The Tamari and Egg and Ham contribute the Water Element. The Green Onions add a little bit of the Wood Element, but they also contribute the Metal Element. The Peas bring in more of the Wood Element. The Fire Element is only found in the Black Pepper and the Earth Element is missing. So serve this dish with some Hot Tea for the Fire Element and be sure to serve an Earthy food to go with it to create a Five Element balance. I served it with a Cucumber Salad as that added in more Earth and the Vinegar contributed some more Wood. </i></div><div style="text-align: justify;"><i><br /></i></div></span></div><div><p></p></div>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com4tag:blogger.com,1999:blog-6999468148475365064.post-36999908171504293192021-04-10T14:01:00.005-07:002021-04-10T14:02:35.866-07:00Baked Scallops<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynkleata-wRPKk4l7yyoI0-XB-pf3RtUz8rykSNviJE4cFIHLAom7RSW6MIAi7eHhs7U-zyecbQC-c9q86LDECMUe7iF6wv4G0g0-CIQ-yPlLJ3EJlBWjxvRBC9SI7hcxkIKmiPSoXaA/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynkleata-wRPKk4l7yyoI0-XB-pf3RtUz8rykSNviJE4cFIHLAom7RSW6MIAi7eHhs7U-zyecbQC-c9q86LDECMUe7iF6wv4G0g0-CIQ-yPlLJ3EJlBWjxvRBC9SI7hcxkIKmiPSoXaA/" width="180" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><span style="font-family: arial;"><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">I bought a big bag of frozen Scallops from Costco that I needed to use up as my freezer was becoming very crowded. I thawed them out overnight in the refrigerator and dried them off. I then decided to try baking them instead of my usual pan searing, as I wanted them to cook all at once instead of in two batches. I topped them with a savory Gluten Free Panko topping. The Sauce I used is my usual one of Butter, Shallots, Lemon Juice and White Wine. Not only was this a really easy way of cooking Scallops, they also turned out perfectly. I loved the crisp topping that contrasted with the softness of the Scallops - </span>they were delicious!<span style="font-family: arial;"> I encourage you to try making Scallops this way and I think you will be surprised at the result!</span></div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Baked Scallops</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 pound of Scallops, patted dry with paper towels</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons salted Butter</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons minced Shallot</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Lemon Juice</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons dry White Wine</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/3 cup Gluten Free Panko</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/3 teaspoon Garlic Powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">Salt and Pepper to taste</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the oven to 425 degrees</span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Scallops (touching) in an 8 - or 9 inch square or round baking pan and season lightly with Salt and Pepper on both sides.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Put the Gluten Free Panko in a small bowl and add the Garlic Powder and a little Salt. </span></p><p style="text-align: justify;"><span style="font-family: arial;">In a small frying pan, melt the Butter and then remove 1 Tablespoon to pour into the Panko mixture, stirring to mix. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Add the Shallots to the remaining Butter and cook until lightly softened. Then add in the Lemon Juice and White Wine and bring to a boil. Turn off the heat. Pour over and around the Scallops.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Spoon the Panko on top of the Scallops. Put the pan into the oven and cook for 15 minutes. Check to see if the topping is browned. If not, turn on the broiler and watch carefully for another 1 - 2 minutes or until the topping is nicely browned. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Scallops belong to the Water Element. The Lemon Juice brings in a little of the Wood Element and the Wine contributes a bit of the Fire Element. The Shallots add the Metal Element as does the Butter and since the GF Panko is made mostly of Rice Flour, that adds even more Metal. Only the Earth Element is missing, so this dish would be good served with Potatoes or another Earthy vegetable and other sides dishes containing Wood and Fire foods would ensure a balanced Five Element meal. </i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com1tag:blogger.com,1999:blog-6999468148475365064.post-29702035674331257892021-04-09T12:41:00.000-07:002021-04-09T12:41:03.015-07:00Russian Potato Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb66Ug2Vs5MmVbBt4sXzJKS6kXmk7rDQu3OeDKBWljfSfTwMP9q4BLfwL0hgfSJSuqepllMCnrXUXTwZA7Bp-SsCLkR7z3MtdBKeLblK7tPJLImWaenh9lpNO2j2URLGtjF1kADcBAArM/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="240" data-original-width="320" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb66Ug2Vs5MmVbBt4sXzJKS6kXmk7rDQu3OeDKBWljfSfTwMP9q4BLfwL0hgfSJSuqepllMCnrXUXTwZA7Bp-SsCLkR7z3MtdBKeLblK7tPJLImWaenh9lpNO2j2URLGtjF1kADcBAArM/w200-h150/IMG_9329.jpeg" width="200" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">For Easter dinner, I wanted to have a side to the main course that involved Peas. I shelled and cooked a bunch yesterday (ordered luckily by mistake) and had about 1/2 cup left over. I was also craving Potato Salad, so I decided to make one that I haven't had in years - Russian Potato Salad. It's often called Olivier Salad, created by a Belgian chef in Moscow and apparently had a lot of expensive ingredients bound together by Mayonnaise. It has since evolved to become a Salad of diced, cooked Potatoes and Carrots, Peas, Pickles and usually hard-boiled Eggs. Meat can also be added - usually bits of Sausage (Knockwurst style), Ham, Beef or Chicken, but some people add cut up Hotdogs or Bologna. It's quite popular around the world and I first had it when my Mom's friend from Argentina made it and she called it Salad Russe. I've had it many other times and have seen other ingredients like pickled Beets added, which makes it a delightful pink color. I've also had it in Mexico City and in many places around Europe. </span></p><p style="text-align: justify;"><span style="font-family: arial;">It's quite easy to make if you use store bought Mayonnaise. All you have to do is boil some chunks of Potato and add in a cut up Carrot towards the end of the cooking time. I had leftover Peas, but you can easily use thawed frozen Peas. You then cut up some Gherkin Pickles (I actually had a Russian brand in my pantry) and add cut up Eggs and Meat if you are using them. I like to flavor the Mayonnaise with a bit of the Pickle juice to make it thinner, sprinkle with Salt and Pepper and toss it all together. The traditional recipe doesn't add any Onion, but I think Red Onion is a nice addition, but I do recommend soaking the Red Onion pieces in a bit of hot, salted water to draw out the sharpness. I didn't add any Eggs or Meat to make it a bit lighter. In any case, it's a beautiful Potato Salad and it's also very delicious!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Russian Potato Salad</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">3 medium large Potatoes, peeled and cut into 2 - 3 inch chunks</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 large or 2 smaller Carrots, peeled and cut into several segments</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup cooked or frozen and thawed Peas</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup of chopped Gherkin Pickles (can also use Dill Pickles)</span></p><p style="text-align: justify;"><span style="font-family: arial;">3/4 - 1 cup Mayonnaise (use more if adding Eggs, Meat or Beets)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Pickle Juice</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon or more of Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">fresh ground Pepper to taste</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1/4 cup minced Red Onion, soaked in hot, salted Water for 10 minutes</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1 - 2 hardboiled Eggs, chopped</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1/2 cup diced cooked Ham, Roast Beef, cooked Chicken or Sausage</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1/2 cup diced Pickled Beets</span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Potatoes in a small pot and cover with Water. Bring to a boil and reduce the heat to a simmer. Cook for 15 minutes. Then add in the Carrot and continue cooking for another 5 minutes. Drain and cut up the Potatoes and Carrots into small chunks only slightly bigger than the Peas.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Potato and Carrot pieces in a bowl and add the Peas and Pickles (and Eggs or Meat or Red Onion, if using). Sprinkle with Salt and Pepper. In a bowl, mix together the Mayonnaise, Sugar and Pickle Juice and pour over the Potato mixture. Stir with a large spoon to coat all the ingredients. Place in the refrigerator to chill for at least 30 minutes or overnight. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Potatoes and Carrots both belong to the Earth Element. Peas and Pickles add in the Wood Element. Mayonnaise contributes both Water (from the Eggs) and since it is also White and a created Sauce, it brings in the Metal Element too. If you add Onion, you bring in even more Metal. If you use Ham, it adds more Water, Beef adds more Earth and Chicken adds more Wood. So as a side dish, it contributes a good amount of both Earth and Wood to a meal and some Metal too.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com1tag:blogger.com,1999:blog-6999468148475365064.post-74113129119506539142021-03-27T09:59:00.003-07:002021-03-27T10:00:42.660-07:00Daikon Radish Pickle with Japanese Flavors<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMj5vYIfASUePcm3m5_HXe6qPWIL0v8nrzqv5TDP9nb-CG6VFsbtAEj3Isz9oslqrTifpcWgIE-lZi6a5mH7rQYGJ6CWSuOf-2EVD7jp8hxu88NsZ-EIsjPa4G-BO09vopFDPawMnSTVI/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMj5vYIfASUePcm3m5_HXe6qPWIL0v8nrzqv5TDP9nb-CG6VFsbtAEj3Isz9oslqrTifpcWgIE-lZi6a5mH7rQYGJ6CWSuOf-2EVD7jp8hxu88NsZ-EIsjPa4G-BO09vopFDPawMnSTVI/w150-h200/IMG_9289.jpeg" width="150" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">I have a love of Japanese Pickles and I buy them often at my local favorite grocery store - Uwajimaya. One of the Pickles that I enjoy is Tukuan - a bright yellow Daikon Radish Pickle that is very sweet. I decided to make it at home so I could make it a bit less sweet and then suddenly ended up making a slightly different version by adding Tamari instead of Turmeric and I ended up loving the result! As you can see from the photo, the Daikon Radish slices start showing their beautiful flower design after they soak up the brine and I just love how beautiful the Pickle Slices are! Next time, I will go ahead and add the Turmeric instead to make the more traditional Pickle that is often found in Sushi and you can use this same recipe, leaving out the Gluten Free Soy Sauce, adding a bit more Salt and adding a teaspoon of Turmeric. I'm giving the option to make a tangier Pickle by using less Sugar or a sweeter Pickle, using more. I went right down the middle. It's important to start with a little Salt and Sugar to draw out the juices of the Daikon to make a more crisp Pickle and then make the sauce to go with it and add it later. I was so happy with the results of this experiment and I will be making these all the time now!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Daikon Radish Pickle with Japanese Flavors</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 pound of Daikon (as thin as you can find) peeled and sliced into 1/4 inch slices</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Sugar </span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Daikon Radish slices in a bowl and sprinkle on the Salt and Sugar. Toss to coat the slices and leave to marinate for 30 minutes. Drain the accumulated liquid. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Pickle Sauce</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Mirin</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 - 3 teaspoons Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a small bowl, mix together the ingredients. Pour over the drained Daikon Radish slices and mix to combine. Let marinate for at least one hour up to several days. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Note: To make Takuan: substitute 1/2 teaspoon Salt for the Tamari and add in 1 teaspoon of Turmeric and use all of the Sugar. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Daikon Radish is white and pungent, which makes it part of the Metal Element. The Salt and Tamari bring in the Water Element and the Sugar adds the Earth Element - if you use Turmeric, you add even more Earth. The Mirin is a combination of the Fire Element and the Earth Element since it is sweet Rice Wine. A meal where these Pickles are served needs to have more Fire and Wood foods to create balance. </i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com1tag:blogger.com,1999:blog-6999468148475365064.post-7293350371857104662021-03-22T14:25:00.003-07:002021-03-28T13:44:49.129-07:00Spiced Sweet Potato Bread with Pecans<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZSM-DV4aXw59KPrdNmy8eQcYawRmcFQsTBdzBBiOQxV8b_iBFjpGAc8xhN_r-KlD_HYOky4nZXvSUiHyhqFQ3YjolK5MRtTQaaQY2rie7vQAVwAVcYl3EjHW3u4ogP5_NHofp8XXUwc/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1221" data-original-width="2048" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZSM-DV4aXw59KPrdNmy8eQcYawRmcFQsTBdzBBiOQxV8b_iBFjpGAc8xhN_r-KlD_HYOky4nZXvSUiHyhqFQ3YjolK5MRtTQaaQY2rie7vQAVwAVcYl3EjHW3u4ogP5_NHofp8XXUwc/w200-h119/IMG_9269.jpeg" width="200" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p><span style="font-family: arial; text-align: justify;"><br /></span></p><p><span style="font-family: arial; text-align: justify;">I was in a Sweet Potato mood last week and because I had two in the pantry, I went ahead and roasted both - they were big! I only ate half of one and saved the rest for the next day and then I was done. So, I froze the remaining Sweet Potato and today I pulled it out because I decided to make Sweet Potato Bread, Southern Style with Pecans and Spices. Cooked Sweet Potatoes are very similar in texture to ripe Banana, so I did a riff of a Banana Bread recipe using Gluten Free Flour. I seasoned the Bread much like you would for Sweet Potato Pie, with some Cinnamon, some Ginger and a little Nutmeg. And because I like my sweet breads to be not so sweet, i played down the sugar, but you can add more. On the top I sprinkled chopped up Pecans and Cinnamon Sugar all over before baking it. It was so good and is even better the next day! </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Spiced Sweet Potato Bread with Pecans</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1-1/2 cups of cooked Sweet Potato</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/3 cup of melted Butter</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Egg, lightly beaten</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup of White Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 - 1/2 cup of Brown Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Vanilla Extract</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Cinnamon</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon ground Ginger</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon ground Nutmeg</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 1/2 cups Gluten Free Flour blend with Xanthan Gum or add 1 teaspoon (I used Cup4Cup)</span></p><p style="text-align: justify;"><span style="font-family: arial;">3/4 teaspoon Baking Soda</span></p><p style="text-align: justify;"><span style="font-family: arial;">3/4 teaspoon Baking Powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup chopped Pecans or Walnuts</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 additional Tablespoon Sugar mixed with 1/4 teaspoon Cinnamon</span></p><p style="text-align: justify;"><span style="font-family: arial;">Turn the oven to 350 degrees and grease a loaf pan</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a food processor (or stand mixer), mix together the Sweet Potato, Butter, Egg, Sugars and Vanilla. In a mixing bowl, blend tougher the Gluten Free Flour, Baking Soda, Baking Powder, Salt and Spices. Then add to the Sweet Potato Mixture and mix until just blended. Pour into the loaf pan. Sprinkle the top with the Pecan pieces and the Cinnamon Sugar. Cook for one hour or until the top is browned and a toothpick inserted in the center comes out clear. Cool before slicing.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Sweet Potatoes are one of the Earthiest vegetables and the additional Sugar in the batter adds even more Earth. The Butter, Vanilla Extract, Baking Soda, Baking Powder and Spices all contribute the Metal Element. The Egg and Pecans bring in the Water Element. The Gluten Free Flour blend combines Rice Flour with Tapioca Starch adding more Metal and Earth. So, the Fire Element is missing and easily added when you eat the Bread by serving it with Coffee or Tea. And, the Wood Element is missing too, which should probably be added at another meal as this is a great treat for breakfast or afternoon tea.</i></span></p><p><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-60403099303776570932021-03-21T16:30:00.006-07:002021-03-22T14:24:07.778-07:00Scallion Oil Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGst_LnZnZnx-MvZ2I6IaE6qRyn3_PTodOr4nsud-GkrKRMCkKsr_EaCG8Oh_Ji6vLc3ucmYTtj7hS1CCVpqBVp4Ym0ZwZaeG5llpipzN6Rhv8DyZkaDXcISKs8Deo0D80-cdjRk28yjo/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGst_LnZnZnx-MvZ2I6IaE6qRyn3_PTodOr4nsud-GkrKRMCkKsr_EaCG8Oh_Ji6vLc3ucmYTtj7hS1CCVpqBVp4Ym0ZwZaeG5llpipzN6Rhv8DyZkaDXcISKs8Deo0D80-cdjRk28yjo/w200-h150/IMG_1559.jpeg" width="200" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">I have a great fondness for Ramen Noodles from my years in Japan, but these days I use Lotus Foods' Millet and Brown Rice Ramen. And while these noodles are great in broth, one of my favorite ways to eat them is to toss them in some Scallion Oil and then I top them with a little sautéed Pork or Chicken or Egg Shreds, which is especially good for breakfast. </span><span style="font-family: arial;">Scallion Oil is very simply made by browning a bunch of sliced Scallions/Green Onions in Oil with a little Salt. You want to get them just starting to brown on the edges, so that the caramelization has occurred in most of the shreds and they become soft. Then you add some Gluten Free Soy Sauce and a little drizzle of Sesame Oil too and toss the Sauce with the cooked noodles. I usually saut</span><span style="font-family: arial;">é</span><span style="font-family: arial;"> the Meat or Eggs separately and then sprinkle pieces on top. But, I will often use leftover roast Chicken or Pork if I have it. </span><span style="font-family: arial;">If you want to make it vegan, you can cook up some Tofu to put on top instead. I usually also serve another green vegetable alongside it to create a balanced meal and my sons love to add some Chili Garlic Sauce or some Togarishi Spice to make it hotter. For me, this is</span><span style="font-family: arial;"> a light, quick and easy meal and I make it at least once a week.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">So, I'm not sure why I haven't posted this recipe before now, but here it is! </span><span style="font-family: arial;">This recipe is for 2 small servings or one very large one and can easily be doubled or tripled. This simple preparation for Noodles is a classical Chinese dish that is surprisingly delicious!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Scallion Oil Noodles </b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 bunch Scallions (about 6 - 7 Green Onions), ends trimmed, cult into 2 inch lengths and then cut lengthwise into shreds</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons neutral tasting oil (I used Safflower)</span></p><p style="text-align: justify;"><span style="font-family: arial;">A pinch of Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Gluten Free Soy Sauce or Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon toasted Sesame Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 packages Ramen Noodles (I used Lotus Foods Millet and Rice Ramen)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup of sliced and sautéed Pork or Chicken or Egg (recipes below)</span></p><p style="text-align: justify;"><span style="font-family: arial;">Cook the Ramen according to the package directions. Drain and reserve.</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a frying pan, heat up the Oil and then add in the Scallion shreds and the sprinkling of Salt. Sauté the Scallions over medium high heat until they soften and stir with the spatula the edges of most of the pieces are browned. Take off the heat and add in the Soy Sauce and Sesame Oil. Put the Ramen into the frying pan and toss the noodles until they are coated. Put the Noodles in two bowls and divide up the Scallion Shreds. Top with Pork, Chicken, Egg or Tofu to serve.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Sautéed Pork or Chicken</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 pound sliced Pork or Chicken, cut into thin shreds</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Gluten Free Soy Sauce or Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Rice Wine</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Cornstarch</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Vegetable Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">Put the Pork or Chicken in a small bowl. Add in the Soy Sauce and Rice Wine. Toss to coat. Let sit for a minimum of 5 minutes. Then add in the Cornstarch, coating all the pieces. Then add the Oil to a small frying pan. Add in the Pork or Chicken Pieces when the Oil is hot. Cook, stirring until the pieces are lightly browned. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Shredded Eggs</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Eggs, lightly beaten</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon Vegetable Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 teaspoons Gluten Free Soy Sauce or Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon toasted Sesame Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the Oil in a small frying pan. Add in the Eggs and push the edges into to let the still wet Egg move to get cooked. When the bottom side is set, turn over the whole Egg cake and cook until the other side is set (don't worry if it splits. Remove to a cutting board and cut into thin shred. Sprinkle with the Soy Sauce and Sesame Oil and use to top the noodles or Rice - it is especially good over Congee (aka Jook).</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>The Scallions/Green Onions belong mostly to the Metal Element, but have a bit of the Wood Element too as they grown in the Spring and are green. So those Elements are automatically covered. The Noodles I used are made of Millet - Earth Element and Rice - the Water Element. The Water Element is also enhanced by the Soy Sauce and Sesame Oil and the Pork or Egg if you are using either of those ingredients. Using Chicken will add more Wood and the Tofu would add more Metal. The Fire Element only makes an appearance if you use the Rice Wine to marinate the meat, but otherwise, to create a balanced meal, it would be good to have another green vegetable to add more Wood and maybe some Chili Garlic Sauce or Togarishi Spice on the side to add more Fire. </i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-54351052473294646622021-02-21T13:31:00.006-08:002021-02-21T13:32:23.047-08:00Agedashi Tofu<p style="text-align: justify;"><span style="font-family: arial;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDzxQjQZks2GA0UJQvmx_Gm5uIaB5iijEfSgY6X722En4oR-hf9pWxfbJi_oT8nPVvFv_xgh9rGDNjTPHKkauucnAtsgUiRhvNReHxMGdln3QOjuwZJmTVjmLMgVtiGoW3QDyNS27yH8/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img alt="" data-original-height="1077" data-original-width="2048" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDzxQjQZks2GA0UJQvmx_Gm5uIaB5iijEfSgY6X722En4oR-hf9pWxfbJi_oT8nPVvFv_xgh9rGDNjTPHKkauucnAtsgUiRhvNReHxMGdln3QOjuwZJmTVjmLMgVtiGoW3QDyNS27yH8/" width="320" /></a></div><span style="font-family: arial;"><div style="text-align: justify;"><br /></div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-size: 8pt;"><br /></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-size: 8pt;"><br /></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-size: 8pt;"><br /></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-size: 8pt;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">I’ve always loved Tofu, which I am quite sure is because of my Chinese heritage, along with having lived in Japan as a child. I don’t really understand the complaint that Tofu has no flavor, as I personally find fresh Tofu to be delicious. And, it acts a sponge for so many flavors, which makes it a culinary chameleon. My son Stephen shares my love of Tofu and the other day, he made Agedashi Tofu and I promptly made it at my house too since I always have Tofu in my refrigerator Agedashi Tofu consists of lightly pan fried Tofu squares (coated in either Cornstarch or Potato Starch) that are then bathed in a Agedashi Broth, which is a combination Dashi stock (made from Kombu and Bonito Flakes) and seasoned with Tamari, Mirin, a hint of Sugar and Stephen's special touch: some grated Ginger. You can use instant Dashi Broth if you like too. There is so much umami flavor in this dish and it has the wonderful contrasting textures of the crispy coating and the soft and creamy center bathed in a delicious broth. Sprinkled with very thinly sliced Green Onions and Bonito Flakes and other toppings of your choice, it is also a beautiful dish. Agedashi Tofu is so good that I had to share the recipe with you!</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">Agedashi Tofu<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;"> </span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b>Dashi Stock</b> (make ahead)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 cups Water<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 3 – 4 inch square of Kombu<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1/2 cup Bonito flakes<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Place the Water and Kombu in a small pot. Bring to a boil and remove from heat. Let it sit for 5 minutes and then remove the Kombu Piece. Add the Bonito Flakes and bring back to a boil. Then turn off the heat and let it sit for another 10 minutes. Strain the mixture through a fine metal sieve before using. Store in the refrigerator until ready to use. Or make 2 cups of instant Dashi Broth. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">Agedahi Broth:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;"><br /></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 cup Dashi Stock (recipe above) <span style="color: windowtext;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 Tablespoons Tamari<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 Tablespoons Mirin<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">A pinch of grated Ginger<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><span style="font-family: arial;"><div style="text-align: justify;">Place all ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes and then turn off the heat.</div><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">For the Tofu:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 carton of Soft Tofu, drained, cut in half lengthwise and then into quarters to make 8 squares<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 teaspoon Salt <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">¼ teaspoon White Pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ cup Cornstarch or Potato Starch<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ cup of Vegetable Oil (I used High Heat Safflower)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Place the Tofu on a paper towel covered plate and top with additional paper towels. Pat lighty to dry and remove the paper towels. Then sprinkle the Tofu pieces lightly with Salt and Pepper on each side. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><span style="font-family: arial;"><div style="text-align: justify;">Put the Cornstarch or Potato Starch in a shallow bowl and coat each Tofu piece.</div><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Heat the oil in a frying pan and add the Tofu when the oil shimmers. Cook the Tofu until it is browned and then turn over very carefully. Fry that side until golden brown.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Heat the Agedashi Broth and pour into 4 small bowls. Add 2 pieces of fried Tofu and top with Green Onion slices and Bonito Flakes and any other topping of your choice. Serve immediately.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">Toppings:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;"><br /></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Finely sliced Green Onion tops<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Bonito flakes<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Optional: Nori flakes, more grated Ginger, grated Daikon, a sprinkle of Shichimi Togarashi</span><span style="font-family: Times New Roman; font-size: 8pt;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><i>Tofu belongs to the Metal Element because of its white color, but because it is made with Soybeans, it also involves the Water Element. There are plenty of other Water foods in this dish too, starting with the Bonito Flakes and Kombu Seaweed along with the Tamari. More Metal foods can be found in the Green Onions (which also has some Wood) and the Daikon if you add it. The Earth Element is found in the Cornstarch or Potato Starch and the Ginger contributes even more. The Fire Element is found in the Mirin and the Shichimi Togarashi (if using). So only the Wood Element needs support, so be sure to serve some green vegetables as part of the meal. </i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com3tag:blogger.com,1999:blog-6999468148475365064.post-33526275863079297402021-02-12T15:19:00.005-08:002021-02-21T13:39:39.499-08:00Vegetarian Eight Treasures Stir Fry<p style="text-align: justify;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscvYvr4HPG0C1QVxViad_Hac_y6fKIavgsP90Rz2xu-fdydp4Dv6c3IXMnJAd5r5A4SpYYqucolTHu3arD8UUbcgkBhmDgAukdC9RRMRh1P0orXPJlbFZ08f1rB5pBH3itzT_nLWpEIc/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscvYvr4HPG0C1QVxViad_Hac_y6fKIavgsP90Rz2xu-fdydp4Dv6c3IXMnJAd5r5A4SpYYqucolTHu3arD8UUbcgkBhmDgAukdC9RRMRh1P0orXPJlbFZ08f1rB5pBH3itzT_nLWpEIc/" width="180" /></a></span> </p><p style="text-align: justify;"><span style="font-family: arial;">5 Element Food is 11 years old today! I started this food blog back in the Year of the Tiger on Chinese New Year's Day and today is Chinese New Year's Day in the Year of the Metal Ox. So, Happy New Year! If you'd like to read this year's forecast, please go to my website - <a href="https://lotusinstitute.com/">Lotus Institute</a></span></p><p style="text-align: justify;"><span style="font-family: arial;">And as always for Chinese New Year, it is very important to make Lucky Foods to eat. The good news is that you actually have two weeks to eat a lot of lucky foods (see the Chinese Lucky Foods page on the upper right hand corner of this blog). Today, I made a Vegetarian Eight Treasures Stir Fry because it incorporates eight lucky foods and it's delicious too!</span></p><p style="text-align: justify;"><span style="font-family: arial;">Although some of the ingredients in this dish may seem very exotic, they are actually quite easy to find in Asian markets and some of the ingredients are even easy to find in your local supermarket. If you don't have any of the ingredients, improvise as there are so many lucky foods to choose from! Of course, you can add more than eight ingredients too just as long as you have at least eight lucky ones. If you add more, you will probably need more of the Seasoning Sauce. Both Mushrooms and Tofu soak up the flavors so check before adding any additional Tamari as you don't want this dish to be too salty. If you want the sauce to cling to the ingredients, be sure to add the Cornstarch at the end of the cooking time.</span></p><p style="text-align: justify;"><span style="font-family: arial;">This is a classic stir fry with several of the ingredients needing to be rehydrated ahead of time. Just pour boiling water over the dried ingredients and let them soak for at least 30 minutes. Once everything is sliced up, it only takes a few minutes to cook them all in a wok with a little oil with the addition of a little vegetable broth to soften the vegetables up and then you season it all lightly with Tamari and and a drizzle of Sesame Oil. Served with rice, it's a perfect way to celebrate Chinese New Year. And, Happy New Year to you all!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Vegetarian Eight Treasures Stir Fry</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup of thinly sliced Pressed Tofu</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup of sliced Shitake Mushrooms, rehydrated</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup of Wood Ear Fungus (Mu'er or Black Fungus) rehydrated - about 1/4 cup dried</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup of rehydrated Day Lily Flowers (about 1/4 cup dried)</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Celery Stalks, trimmed, cut into 1-1/2 inch lengths, then sliced into thin shreds</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 small Carrots, trimmed and peeled, cut into 1-1/2 inch lengths, then sliced into thin shreds</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup of Bamboo Shoots (canned or fresh) cut into thin shreds</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup of Green Onions, trimmed, cut into 1 1/2 inch lengths and thin sliced into thin shreds</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons neutral tasting Vegetable Oil (I use Safflower)</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional Vegetable Ingredients, which are also lucky: Shredded Napa Cabbage, Bean Sprouts, sliced Red Pepper, Noodles, thinly sliced Leeks and/or Garlic Chives.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Seasoning Sauce:</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup Vegetable Broth</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 - 4 Tablespoons Tamari (taste the dish before adding the last Tablespoon of Tamari)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Sesame Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">pinch of White Pepper</span></p><p><span style="font-family: arial;"></span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional Sauce Ingredient: 1 teaspoon up to 1 Tablespoon Chili Garlic Sauce</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1 teaspoon Cornstarch combined with 1 Tablespoon of Water</span></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: arial;"><div style="text-align: justify;">In the liquid measuring cup, combine the Vegetable Broth, Tamari, Sesame Oil, Sugar and White Pepper along with the Chili Garlic Sauce (if using)</div></span><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">Heat a wok or large frying pan. Add the Oil and then add in the pressed Tofu slices. Cook, stirring and tossing for a few minutes and then add in the Carrots, Mushrooms and Celery (and any other vegetables you want). Cook until they start to get a little soft. Then add in the Bamboo Shoots, Green Onions, Wood Ear and Day Lily pieces. Continue to toss until all the ingredients get hot. The add in the Sauce mixture and Cornstarch (if using)and continue to toss until the Sauce is mostly absorbed or thickened. Serve hot or at room temperature. </span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div><div style="text-align: justify;"><i style="font-family: arial;">Tofu belongs to the Metal Element although it is made with Soybeans so it is part of the Water Element too. The Shitake Mushrooms along with the dried Black Fungus, Tamari and Sesame Oil all add more of the Water Element. More Metal comes from the Green Onions, which also has some Wood in it. The Wood Element is also represented by the Celery. The Earth Element is found in the Carrots. Only the Fire Element is deficient, represented by White Pepper. This can be fixed by using some Chili Garlic Sauce or adding some Red Pepper slices. With so many ingredients, it was likely to be a pretty balanced dish and it is! </i></div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span><p></p></div>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-57963209445950678592021-01-29T16:12:00.011-08:002021-02-21T13:41:47.333-08:00Gluten Free Scones with Dried Fruit<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZCkmQztBn_lLqLNgoIfulxRKGmoJ48arhhgjj486yBmCZOIlh7-qnjQyElZBTTTz8w81GWgHlQfiLpMISqdhEvi5Xh57E5_CYGa6udgTuWUIZ7S2-UhkW6L6Z-g11UmX0HhVknuAAUk/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZCkmQztBn_lLqLNgoIfulxRKGmoJ48arhhgjj486yBmCZOIlh7-qnjQyElZBTTTz8w81GWgHlQfiLpMISqdhEvi5Xh57E5_CYGa6udgTuWUIZ7S2-UhkW6L6Z-g11UmX0HhVknuAAUk/" width="320" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></div><span style="font-family: arial;"><div style="text-align: justify;"><br /></div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">At the end of 2019, I went to Cornwall with two of my closest friends and had a wonderful time. Who knew that it would be my last overseas trip for over a year? One of my best memories is of going to a wonderful bakery and getting fresh out of the oven Gluten Free Scones. St. Ives was very Gluten Free friendly - they even had fantastic Gluten Free Fish and Chips! I've been thinking about those scones with the Clotted Cream and Jam ever since, so today I decided to make them and they turned out perfectly! I buttered them since I didn't have any Clotted Cream, and then took my first bite without any jam and it was so good that I just ate the whole thing! I ended up putting Sour Cherry Jam on the second one accompanied by a big cup of English Tea. I was so happy with the recipe that I wanted to share it with you. A few notes: they are best eaten the same day as they are made as they do dry out, although heaping them with Clotted Cream might help. And, traditionally in Devon and Cornwall, they are served with either Raspberry or Strawberry Jam and people there have quite strong opinions on which is better. I used Sour Cherry, which is not usual and I like Ginger Jelly on scones too, so I am definitely considered a rebel!</span></p><p style="text-align: justify;"><span style="font-family: arial;">I added in some Dried Cherries, but you can easily use Raisins, or cut-up Apricots or pieces of Candied Ginger. I made them in the traditional round shape like the ones I had in Cornwall, but you can certainly shape them and cut the into triangles or you can use a scone pan. The way you shape them doesn't really matter. What's important is that s</span><span style="font-family: arial;">cones hot out of the oven, cut in half and topped with Butte or Clotted Cream and Jam are divine! </span></p><p style="text-align: justify;"><span style="font-family: arial;"> <b>Gluten Free Scones with Dried Fruit</b></span><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 cup Gluten Free Flour Blend (with Xanthan Gum included or add 1 teaspoon)</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 Tablespoons Sugar + a little extra for the top</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 teaspoon Baking Powder</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">¼ teaspoon Salt</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">4 Tablespoons unsalted Butter, cut into small cubes</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1/3 cup Dried Fruit of your choice </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 large Egg</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">¼ cup Milk (I used Oat Milk) + 1 - 2 Tablespoons extra if needed<br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ teaspoon Vanilla Extract</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Preheat oven to 400 degrees. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Mix together the GF Flour, Sugar, Baking Powder and Salt. Add in the Butter and mix into the flour mixture with a Pastry Cutter or use your finger to break the Butter into little flour-covered crumbles. Add in the Dried Fruit</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">In another small bowl, mix together the Egg, Milk and Vanilla. Stir into the flour mixture and stir to combine. Add more Milk if needed. The mixture should be soft and sticky. Let the mixture rests for 10 minutes. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Grease 5 holes in a Whoopie Pie Pan (with 3” indentations) with Butter or cooking spray. Scoop up a scant ¼ cup of batter and drop into 4 or 5 indentations. Pat down to fill the hole. Or shape them into 4 balls and put onto a parchment lined baking sheet and press down slightly. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Or, pour the dough onto the middle of a parchment lined baking sheet and mound into a circle. Cut into 4 pieces and separate the triangles with the knife to move them apart a little. Or use a scone pan. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Sprinkle with the extra Sugar (if desired) and place in the oven. Cook for about 15 - 20 minutes or until golden brown on top. The triangular scones may take a bit longer. Serve with Butter, Clotted Cream and the Jam of your choice. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><i>The Gluten Free Flour Blend that I used is made mostly of Rice Flour, which belongs to the Metal Element and further enhanced by the Butter, Baking Powder and Vanilla Extract. The Sorghum Flour, Tapioca Starch and Potato Starch in the flour adds even more Earth as does the Sugar. The Egg adds the Water Element and the Dried Cherries contribute the Fire Element and because they are tart, a little bit of Wood too. I served them with even more Sour Cherries in the form of Jam, which is Earth and Wood along with Tea, which is Fire to create a somewhat balanced Tea Time treat!</i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: arial;"><i><br /></i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com1tag:blogger.com,1999:blog-6999468148475365064.post-71941662132131843762021-01-27T19:50:00.001-08:002021-01-27T19:51:04.529-08:00Sunomono Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoxfddL6aosVZaCJz9fYk2IVrlhp-QLvhDSyZox-8Q2kPXHnmR6LM4Jcm2iNG90jssVhK8gEvJeqn50rke7hL6dEVzNNK8pn8Z0-svyiaREveZp-Mt_3KMkHp6Xd4FZoOq6ukRwJjhQc/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="236" data-original-width="316" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoxfddL6aosVZaCJz9fYk2IVrlhp-QLvhDSyZox-8Q2kPXHnmR6LM4Jcm2iNG90jssVhK8gEvJeqn50rke7hL6dEVzNNK8pn8Z0-svyiaREveZp-Mt_3KMkHp6Xd4FZoOq6ukRwJjhQc/w320-h238/FullSizeRender-preview+2.jpeg" width="320" /></a></div><span style="font-family: arial;"><br /> </span><p></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">This was the version of Sunomono Salad that my son Stephen made to go with the Miso Glazed Cod in the previous post. The big surprise for me was that he added Mirin to the dressing and it was so good! I think the key to this salad is slicing the Cucumbers really thin so they get thoroughly saturated with the dressing. And the Wake retains a bit of a rubbery crunch while the Sesame Seeds add even more. I love this version of Sunomono and will be making it a tot more!</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b>Sunomono Salad </b><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;">1 large Hot House Cucumber or 3 or 4 small Persian Cucumbers<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="color: #2e2e2e;">1/4 teaspoon Salt</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="color: #2e2e2e;">2 Tablespoons Seasoned Rice Vinegar</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="color: #2e2e2e;">1 teaspoon Lemon Juice </span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="color: #2e2e2e;">1 teaspoon Tamari</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;">1Tablespoon Mirin<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;">2 teaspoons Sesame Seeds<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;">1 Tablespoon dried Wakame Seawood<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;">Place the Wakame in a bowl and cover with water and let soak until rehydrated – about 10 minutes. Drain and add to a salad bowl.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;">Slice the Cucumber in half and scoop out the seeds with a small spoon (you can skip this step if you like round slices). Then using a mandoline or a very sharp knife, slice the Cucumber into very thin slices. Add to the salad bowl and sprinkle with Salt and toss to coat. <o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e;"><span style="font-family: arial;"> </span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="color: #2e2e2e;">In a small mixing bowl, stir together the Rice Vinegar, Ponzu Sauce (or Lemon and Tamari) and Mirin. Stir to combine and pour over the Cucumber and Wakame. Toss to coat and let marinate at room temperature. When ready to serve, use a slotted <span style="caret-color: rgb(46, 46, 46);">spoon</span> to scoop into individual bowls and sprinkle them all with the Sesame Seeds.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><span style="color: #2e2e2e;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;"><span style="color: #2e2e2e;">Five Element </span></span><span style="color: #2e2e2e; font-family: arial;"><span style="caret-color: rgb(46, 46, 46);">Analysis</span></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="color: #2e2e2e; font-family: arial;"><span style="caret-color: rgb(46, 46, 46);"><br /></span></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e; font-family: arial;"><i style="caret-color: rgb(46, 46, 46);">Cucumbers belong to the Earth Element but they have a bit of Wood too, </i><i>since</i><i style="caret-color: rgb(46, 46, 46);"> they are green. T</i></span><i style="caret-color: rgb(46, 46, 46); color: #2e2e2e; font-family: arial;">he</i><i style="caret-color: rgb(46, 46, 46); color: #2e2e2e; font-family: arial;"> Lemon and Vinegar bring in even more of the Wood Element. </i><i style="caret-color: rgb(46, 46, 46); color: #2e2e2e; font-family: arial;">The </i><i style="color: #2e2e2e; font-family: arial;">Wakame and Sesame Seeds contribute the Water </i><i style="caret-color: rgb(46, 46, 46); color: #2e2e2e; font-family: arial;">Element and t</i><i style="caret-color: rgb(46, 46, 46); color: #2e2e2e; font-family: arial;">he Mirin adds some Fire too. </i><i style="color: #2e2e2e; font-family: arial;">Only</i><i style="caret-color: rgb(46, 46, 46); color: #2e2e2e; font-family: arial;"> the Metal Element is missing, but since Rice sas one of the side dishes in the meal, it completed the balance of elements.</i></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="color: #2e2e2e; font-family: arial;"><span style="caret-color: rgb(46, 46, 46);"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><br /></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-53815406185202177012021-01-27T19:15:00.006-08:002021-01-27T19:50:36.741-08:00Miso Glazed Cod<p style="text-align: justify;"><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaehBRUkd2vQv5n6tqn5Jbklo2e_dvaxasNO7LmDjCXUpcUMl3W1A-THogBCaHexeZN15XTi2FF7E6wXzEfC8JKyG0cFr5mbG706A1OGlHyB2rQJMKv0-Ce_f8BXsveHWvQ1ZqwWc5npU/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img alt="" data-original-height="472" data-original-width="630" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaehBRUkd2vQv5n6tqn5Jbklo2e_dvaxasNO7LmDjCXUpcUMl3W1A-THogBCaHexeZN15XTi2FF7E6wXzEfC8JKyG0cFr5mbG706A1OGlHyB2rQJMKv0-Ce_f8BXsveHWvQ1ZqwWc5npU/" width="320" /></a></div><div style="text-align: justify;"><br /></div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">Japanese cuisine is one of my favorites. It is most likely because I spent my early years in Japan, but there is also something just so lovely about the way the Japanese cook and present food that makes me happy. That's beside the fact that everything is so delicious. When I used to go out, which I hope will happen again soon, I would often order Miso Glazed Black Cod with Rice and a side order of Sunomono - Japanese Cucumber Salad. So one night I decided to recreate it at home. The problem was the I didn't have any Black Cod but I did have some frozen Pacific Cod in the freezer and decided to use that instead. I actually forgot to look and see how much was in the package (it was from Costco and I froze it in separate pieces). So, I just cut up 2 of the pieces (they were big) into a total of 5 segments and coated them with a Miso glaze before I put them in the broiler.</span><span style="font-family: arial;"> </span></p><p style="text-align: justify;"><span style="font-family: arial;">My son Stephen was over so he made a Miso Glaze similar to the one from Nobu, but he changed the amount of everything and added a bit of Tamari to make it more savory.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">It didn't take very long for the Cod to cook, but I tend to like my fish to be firm so we cooked it for a total of about 10 minutes, glazing at the 5 minute mark and then again at the end. We sprinkled on some Green Onion pieces before serving and it was a beautiful dish. Can I just tell you how happy I was? I didn't miss the Black Cod at all. In fact, I think I might like using Pacific Cod even more because it's less oily. You might want to cook yours for a little less time, but I do recommend this way of cooking Cod - it was just so delicious!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Miso Glazed Cod</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">4 - 5 pieces of Pacific Cod</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoon Sake</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Mirin</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Light Miso Paste</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons minced Green Onion </span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the oven to Broil. Place the Cod on an aluminum foil lined baking pan. In a small frying pan, mix together the Sake, Miring, Miso Paste, Sugar and Tamari. Heat on low until the Sugar dissolves. Then take off the heat. Brush the Cod pieces two times. Place in the broiler and cook for 5 minutes, remove from the oven and brush the Cod again. Cook for another 3 - 5 minutes and remove from the oven. Brush with remaining glaze and sprinkle with the Green Onion pieces. Remove Cod to a plate to serve. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Fish of any kind belongs to the Water Element, but white fish add a touch of the Metal Element too and the Green Onions contribute a bit more along with some of the Wood Element. The Miso and Tamari add even more Water. The Sake and Mirin contribute the Fire Element and the Sugar brings in the Earth Element. While not completely balanced, all the Elements are certainly present so it's just a matter of enhancing the Earth and Metal Elements which was accomplished by the side dishes of Rice (for Metal) and Sunomono Cucumber Salad (Earth).</i></span></p><p><br /></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-47633106849346228762021-01-08T17:55:00.002-08:002021-01-08T17:55:42.570-08:00Simple Carrot Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGxb-m6hqZSSLeu-Lf7cQGx74biK54GXzRpR46EqKL3DPLUo4ZOWiwoLMPIonhlspmUN_UB_sDqvl_5hOhnUTZ7jZDQnwBFCBJUX3djPhstcSQ7UpbAn2_NPkkXQ8AHZchN1f8tko4pQ/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="320" data-original-width="240" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGxb-m6hqZSSLeu-Lf7cQGx74biK54GXzRpR46EqKL3DPLUo4ZOWiwoLMPIonhlspmUN_UB_sDqvl_5hOhnUTZ7jZDQnwBFCBJUX3djPhstcSQ7UpbAn2_NPkkXQ8AHZchN1f8tko4pQ/" width="180" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">I'm one of those people who like raw Carrots much more than cooked Carrots, unless they are made into a soup. The other night, I needed something a little fresh and tart to go with a rich main course so I decided to make a very simple Carrot Salad. It is made with just shredded Carrots, Lemon Juice, Olive Oil along with a bit of Salt and Cumin and a little bit of grated Onion too. It was so good that I made it again the next night! Even my son gave it the seal of approval, which means a lot as he's to a Salad lover, like me. So, if you need a fast, easy and delicious fresh Carrot Salad, try this one!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Simple Carrot Salad</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">4 large Carrots, trimmed, peeled and grated</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 large Lemon, juiced (about 5 Tablespoons)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/3 cup of Olive OIl</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon Sea Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/8 teaspoon ground Cumin</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 Tablespoon (2 teaspoons) grated Onion</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: a pinch of Cayenne Pepper</span></p><p style="text-align: justify;"><span style="font-family: arial;">Mix all ingredients together and let sit for at least 15 minutes or longer to marinate,</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Carrots, as root vegetables belong to the Earth Element and they are naturally sweet too. The Lemon Juice and Olive Oil add in the Wood Element and the Cumin brings in just a touch of the Metal Element with the Salt contributing some Water. Only the Fire Element is missing, so you can add some Cayenne Pepper or serve this salad with a main dish that's made up of Fire foods. </i></span></p><p><br /></p><p></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-17091315113277474302020-12-26T14:26:00.004-08:002020-12-26T14:26:36.976-08:00Chorizo and Potato Soup<p style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCa5UtjcwfuD-7g4n1y0oeVLFF1AJG3goJgfdWJApPgV7kZ7a70GPuesXEx-9gsXWJEm8gCYlqO4Cdb1OUUQSxYPCQUTDvuofyIwkgCJVsjj7d_ICzc6K0EcMCf6_FuE-4psFqrq1r78/" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="243" data-original-width="240" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCa5UtjcwfuD-7g4n1y0oeVLFF1AJG3goJgfdWJApPgV7kZ7a70GPuesXEx-9gsXWJEm8gCYlqO4Cdb1OUUQSxYPCQUTDvuofyIwkgCJVsjj7d_ICzc6K0EcMCf6_FuE-4psFqrq1r78/" width="237" /></a></p><p style="text-align: justify;"><span style="font-family: arial;">When I was in my 20s and first living on my own, my apartment was down the street from an amazing little Mexican Taco Stand. I used to eat there at least once a week, and often much more! One of my favorite Tacos was Chorizo and Potato. I don't know why, but I haven't had one in years, so I decided to make some. The problem was that I only had a few Corn Tortillas that were a bit dried out so they were only good for chips, so I improvised and ended up making this deconstructed Chorizo and Potato Taco as a soup! </span></p><p style="text-align: justify;"><span style="font-family: arial;">Oh my, I was so happy with the flavors of this soup and it was the perfect post-Christmas meal. I made a basic Potato Soup with Onions and Chicken Broth and then cooked the Chorizo on the side and swirled it in when it was done. And, you could easily make it Vegan with Soy Chorizo and Vegetable Broth. I topped it with a quick Pico de Gallo and I crisped up the last few Corn Tortillas in Oil after cutting them in thin little strips. You can easily substitute some crumbled Tortilla Chops It was so good! It came together in about 30 minutes and it was so delicious! </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Chorizo and Potato Soup</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">4 large Russet Potatoes (or up to 8 smaller Potatoes), peeled and cut into a dice</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 White or Yellow Onion, chopped</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Butter, Lard or Vegetable Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">8 cups of Chicken or Vegetable Broth</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 9 oz Pork, Beef or Soy Chorizo</span></p><p style="text-align: justify;"><span style="font-family: arial;">4 Corn Tortillas, sliced into thin shreds (about 1/4 inch wide) with the larger lengths cut in half</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup Vegetable Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a medium saucepan, put in the Butter (or Lard or Oil) and melt. Add in the Onion and cook until they soften. Then add in the Potatoes and cook (but do not brown) until they start to get sticky. Then add in the Broth. Bring to a boil and then turn down to a simmer. Cook for 15 - 20 minutes or until the Potatoes are very soft. Cool slightly and puree with a stick blender.</span></p><p style="text-align: justify;"><span style="font-family: arial;">While the Potato Broth is cooking, place the Chorizo in a small frying pan and cook until it is crumbly. Remove to a plate and wash and dry the frying pan. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Then add int he Vegetable Oil and heat. Add the Tortilla shreds, 1/2 at a time and cook until crisp. Remove to a paper cover lined plate and repeat until all are cooked. Reserve the Oil for another use. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Make the Pico de Gallo (recipe below)</span></p><p style="text-align: justify;"><span style="font-family: arial;">Ladle the Soup into 4 bowls, dividing the Chorizo evenly between the 4 bowls and stir in. Then add in a big spoonful of Pico de Gallo and sprinkle a few of the Tortilla Shreds on top of each. Serve with the remaining Pico de Gallo on the side. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Pico de Gallo</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Roma Tomatoes, cored and diced</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 cup diced White or Yellow Onion (from the other half used above)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 of a small Serrano or Jalapeno Chile, minced (equals about 1 Tablespoon)</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons minced fresh Cilantro leaves</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">Juice of one small Lime</span></p><p style="text-align: justify;"><span style="font-family: arial;">Mix all the ingredients together in a small bowl and use as a garnish for the soup.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Soup as a liquid food, always belongs to the Water Element and the use of Pork Chorizo adds even more Water. However, the Red Chili Powder in the Chorizo also contributes the Fire Element, as does the Tomatoes and Serrano Chili n the Pico de Gallo. The main ingredient of the Soup is Potatoes, which brings in the Earth Element as do the Corn Tortillas. The Wood Element is represented by the Lime Juice and also the Chicken Broth and a bit by the Cilantro too. The Onion adds in more of the Metal Element and the Butter and the Cilantro do too. This soup then is very balanced as well as begin delicious!</i></span></p><p><span style="font-family: arial;"><br /></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-14121691435203729722020-12-23T23:03:00.007-08:002020-12-24T12:08:02.591-08:00Crisp Oat Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAehBj0UScNrfthDkVISCm6u9KzlqMiHygO1XQJk7BsygL9JrxW3gMjiOgvGE6u7GOz4QiwWMwfgt563joUr5MYOi9ZdHTiOZMnlDmQlWd42HegR_bplLZgNNrMwbnsrNKoTdOJ_MeSr0/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"><img alt="" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAehBj0UScNrfthDkVISCm6u9KzlqMiHygO1XQJk7BsygL9JrxW3gMjiOgvGE6u7GOz4QiwWMwfgt563joUr5MYOi9ZdHTiOZMnlDmQlWd42HegR_bplLZgNNrMwbnsrNKoTdOJ_MeSr0/" width="320" /></span></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><span style="font-family: arial;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tomorrow is Christmas Eve and I've been busy baking cookies. Of course, I make several of my usual favorites like Molasses Crinkles and Russian Tea Cakes (previous posts), but every year I try to add one new Cookie. This year I decided to make a Crisp and Delicate Gluten Free Oat Cookie. I made it with a Gluten Free Flour Blend from King Arthur (Measure for Measure. If this Cookie was made with regular Flour, it would be called an Oatmeal Lace Cookie. But the lack of Gluten in this version keeps it from being lacy, but it doesn't stop it from being absolutely delicious! These cookies are very delicate so they do need some careful handling. And, you can drizzle them with Chocolate if you want and then they would be the Gluten Free version of Florentines from a Washington Post recipe. I like them just as they are, but might add Cinnamon next time. I just made sure I had a big cup of Tea to go with them. I like to nibble first on the crispy edges and work my way into the softer center. These are wonderful Cookies!</div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Crisp Oat Cookies (Gluten Free)</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup Rolled Oats</span></p><p style="text-align: justify;"><span style="font-family: arial;">3/4 cup Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Egg, lightly beaten</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 stick of melted Butter</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Gluten Free Flour Blend (with Xanthan Gum)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Baking Powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1/4 teaspoon Cinnamon</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the oven to 350 degrees. Cover two half sheet baking pans with aluminum foil, shiny side up.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Mix all ingredients together in a mixing bowl. Form into round 1" balls. Place 5 on each baking sheet, separating them as much as you can so they can spread. Cook for about 10 minutes, or until they are light golden brown. Remove from the oven. Let cool for a few minutes and take the aluminum foil (with the cookies still on them) and place on the counter. Put on two new sheets of aluminum foil and continue with the remaining Cookie Dough. </span></p><p style="text-align: justify;"><span style="font-family: arial;">When the cookies are cool, carefully peel them from the foil and place on a serving plate.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Oats belong to the Earth Element and in are said to calm the Spleen in Chinese Medicine. And, because these Cookies are also very sweet, they are definitely considered an Earth food. The Egg adds a bit of Water and the Butter brings in the Metal Element. So Tea and Coffee are good beverages to serve with them, as either would add the Fire Element. Then only the Wood Element is missing so be sure to add a Wood food at another meal.</i></span></p><p><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-49078943169114377432020-12-19T12:18:00.000-08:002020-12-19T12:18:01.624-08:00Sheet Pan Gnocchi with Sausage, Tomatoes and Zucchini<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8eHyyxRDhbYe60XwnMqhQ_otZ_NFyfOAJBorhSOdEFrlk6yt2dKSzYsfzoA5KAs0Kj4CNSCsrgXLjrVSk0XluXCUWWcdr0fZZ3KPGhRwg6T4PAccrJx0wMRlPk1silfzOqbPiwF_SXE/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="240" data-original-width="320" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8eHyyxRDhbYe60XwnMqhQ_otZ_NFyfOAJBorhSOdEFrlk6yt2dKSzYsfzoA5KAs0Kj4CNSCsrgXLjrVSk0XluXCUWWcdr0fZZ3KPGhRwg6T4PAccrJx0wMRlPk1silfzOqbPiwF_SXE/w200-h150/IMG_9095.jpg" width="200" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">I'm very fond of sheet pan dinners as they take so little effort as almost everything cooks together in the oven and so there's also very little cleanup. So, I decided to make Gluten Free Gnocchi with some vegetables. I had read about cooking Gnocchi directly in the oven on broil, but that was for regular Gnocchi. I wanted to use Le Veneziane GF Gnocchi and I knew that it needed to be cooked first. The good new is that it only take a minute in boiling water to get it ready for the sheet pan. And, you can do it while the other ingredients are cooking on the sheet pan and then add it in for the last five minutes on broil to crisp it up. I decided to make little Italian Sausage meatballs along with Cherry Tomatoes and cut up Zucchini. I also decided not to add fresh Onion and Garlic, but instead used both Garlic and Onion Powder as I wanted the flavor and I wanted to add Maldon Sea Salt. Of course, you can add Onion and Garlic if you like and you can also add some Red Pepper pieces too. I cooked the Sausage and Vegetables in the oven for 20 minutes and then added the Gnocchi and cooked for 5 more minutes under the broiler. It was delicious! This is a half recipe because I made it for myself and it was fantastic heated up the next day for lunch too! </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Sheet Pan Gnocchi with Sausage, Tomatoes and Zucchini</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 package GF Gnocchi (I used Le Veneziane)</span></p><p style="text-align: justify;"><span style="font-family: arial;">Boiling Water</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Italian Sausages, removed from casing and made into small meatballs</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 small Zucchini (or 1/2 of a larger one), cut into a large dice</span></p><p style="text-align: justify;"><span style="font-family: arial;">10 Cherry Tomatoes</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon Garlic Powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 teaspoon Onion Powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/3 teaspoon Sea Salt (I used Maldon)</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 Tablespoons Olive Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the oven to 425 degrees.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the Water in a saucepan and bring to a boil. When boiling, add the Gnocchi and cook for 1 - 1 1/2 minutes. Drain and reserve in a bowl. Toss with Olive Oil.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Italian Sausage Meatballs, Zucchini pieces and Cherry Tomatoes on a sheet pan. Sprinkle with 2 Tablespoons of Olive Oil and the Garlic and Onion Powder and Salt. Placce in the oven and cook for 20 minutes. Remove and turn the oven to broil.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Add the Gnocchi to the pan and put in the pan with the Sausage, Tomatoes and Zucchini. Cook for 5 - 7 minutes or until the Gnocchi starts too crisp. Serve with Parmesan Cheese if desired. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Note: If you would like crispier Gnocchi, cook in the broiler separately until crisp and then add back to the other ingredients. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>The Gnocchi is made from primarily Rice Flour and that belongs to the Metal Element and the Garlic and Onion Powder add even more. The Italian Sausage was made of Pork, which contributes the Water Element. The Cherry Tomatoes contribute the Fire Element and the Zucchini adds the Earth Element along with a little fo the Wood Element too. And, finally the Olive Oil makes sure that more of the Wood Element is present. Who knew that this simple dinner could be so balanced!</i></span></p><p><span style="font-family: arial;"><br /></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com2tag:blogger.com,1999:blog-6999468148475365064.post-39691913080758434682020-12-10T19:04:00.007-08:002020-12-10T19:06:24.143-08:00Smothered Pork Chops with Gluten Free Onion Gravy<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpoedA3F9IPwRBEUbbzxFgp_78H2nfs0UjwtIYli2sh9XraoRFrHdHnKqLk-sV7pPuG9GcRwYR83dTNk0BJ-Vi-HKGN4BjEOpPBJwx6AZTmqJAEprOFCf2dUDDJMZdiFIZd67BKVUBxk/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1516" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpoedA3F9IPwRBEUbbzxFgp_78H2nfs0UjwtIYli2sh9XraoRFrHdHnKqLk-sV7pPuG9GcRwYR83dTNk0BJ-Vi-HKGN4BjEOpPBJwx6AZTmqJAEprOFCf2dUDDJMZdiFIZd67BKVUBxk/" width="178" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">After celebrating Thanksgiving with a Chinese version, I was still craving some Dressing, which has always been my favorite part of the meal. But I didn't have any Turkey, so instead I made Smothered Pork Chops. For those of you who've never had this dish, it is a Southern specialty where Pork Chops are pan fried and then covered (smothered) in a rich Onion Gravy. And, I need Gravy on my Dressing. I made a combination of the Bread Dressing and Cornbread Dressing (previous posts). </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">I haven't made Smothered Pork Chops in years and I don't know why. This was one of my Father's favorite ways to eat Pork Chops although usually he wanted Mashed Potatoes as the side dish and it would be good with Noodles too. It's comfort food for sure, but quite easy to make. All you do is fry Pork Chops on each side for about 4 minutes if you are using 1" thick Pork Chops It takes less time for thinner Pork Chops. I like to use Boneless Pork Chops because it's awfully messy when there's a bone. Then take them out and then sauté some Onion pieces in Butter until they are lightly caramelized. Then you use Sticky Rice Flour and Broth to make the Gravy. Be sure to season it with some Pepper for an authentic taste. Then you add the Pork Chops in and cook for another 15 minutes and that's it. I'm definitely going to remember to make this more often as it's just so good!</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><b>Smothered Pork Chops with Gluten Free Onion Gravy</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">4 - 1" thick boneless Pork Chops</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Salt for seasoning the Pork Chops</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">2 Tablespoons Vegetable Oil (I used Safflower)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">3 Tablespoons Butter</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">1/2 large Onion chopped (about 1/2 cup)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">4 Tablespoons Sticky Rice Flour (also called Glutinous Rice Flour or Mochi)</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">2 1/2 cups Chicken Broth</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">a pinch of fresh ground Pepper</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Pat the Pork Chops dry with paper towels. Then season both sides lightly with Salt. Then heat the Oil in a large frying pan. Add in the Pork Chops and cook for 4 minutes, turn and cook for an additional 4 minutes (cook for only 3 minutes if using thinner Pork Chops. Remove for the pan and put on a plate.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Put the Butter in the pan and add in the Onions. Cook over medium heat, stirring often until they are light golden brown. Then add in the Rice Flour, stirring to combine and then add in the Chicken Broth and Pepper. Whisk it all together and cook until the Gravy thickens. If you'd like the Gravy to be thinner, add a little bit of hot Water or more Broth. Add the Pork Chops back in to the pan and turn the heat down to a high simmer. Cook for 15 minutes and then serve over Dressing, Mashed Potatoes or Noodles.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><i>Pork belongs to the Water Element and Chicken Broth brings in the Wood Element. The Rice Flour, Butter and Onions contribute the Metal Element and because you caramelize the Onions, it also adds Earth. Gravy is also a very Earthy food because of its texture too. The Pepper brings in only a little bit of the Fire Element, so be sure to serve it with a Fire food side dish to create balance along with the Starch of your choice. </i></span></div></div><br /></div><p></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-77224035127617897552020-11-27T10:58:00.003-08:002020-11-27T10:58:37.946-08:00Green Beans with Mushrooms and Fried Shallots<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcZ_XZ0ue6jrC5W4-HAAJF8j-0L7qFUK3_kq0CTbpithzsOvx7nIHmWPpfPHIdHUzUOrfXpyYkmOHO4UY4FjT3CplBRo9jOKAK0NV_v0y0jOgHQPEONg3deo_Hl3Lb-h0x6pzfPsWMTI/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcZ_XZ0ue6jrC5W4-HAAJF8j-0L7qFUK3_kq0CTbpithzsOvx7nIHmWPpfPHIdHUzUOrfXpyYkmOHO4UY4FjT3CplBRo9jOKAK0NV_v0y0jOgHQPEONg3deo_Hl3Lb-h0x6pzfPsWMTI/w200-h150/IMG_0691-preview.JPG" width="200" /></a></div><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">I got inspired by a recent recipe by Ben Mims from the LA Times </span><span style="font-family: arial;">(thanks Ben)</span><span style="font-family: arial;">, which featured Green Beans with Mushrooms and Fried Onions. I thought it would be good for our Chinese style Thanksgiving meal. But of course, my son Stephen and I had to change it up a bit. We cooked all three ingredients separately and then bound them together with a quick sauce of Tamari (GF Soy Sauce), Chicken Broth (you can also use Vegetable Broth) and sautéed Mushrooms. Where we differed from the original recipe is that used a combination of King Oyster Mushrooms and fresh Shitakes. We also used a thicker Green Bean and blanched them first and left out the Cornstarch. And, we cooked Shallots instead of Onions in Oil, which results in not only insanely delicious shreds of fried Shallots, it also leaves you with some tasty Shallot Oil, which can be used for several future stir-fries. After all three ingredients were cooked separately, we cooked the sauce and then tossed it all together. Because the ingredients were all cooked separately, it was easy to make it all ahead of time and then put it all together at the last minute. This was a big favorite and will probably become our go-to Thanksgiving Green Bean recipe from now on!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Green Beans with Mushrooms and Fried Shallots</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 pound of Green Beans, ends trimmed</span></p><p style="text-align: justify;"><span style="font-family: arial;">8 ounces of mixd Mushrooms (we used King Oyster and Shitakes)</span></p><p style="text-align: justify;"><span style="font-family: arial;">a pinch of Sea Salt and Pepper</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 large Shallots, sliced into thin rings (about 1/2 cup)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup Vegetable Oil (we used high heat Safflower)</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/3 cup Chicken or Vegetable Broth</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Garlic Cloves, minced</span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Green Beans in boiling water and blanch for 4 - 5 minutes. Drain and rinse with cold water. Put aside.</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a frying pan, put in the Oil and add the Shallots. Cook for 10 - 12 minutes, stirring occasionally until the Shallots are golden brown. Remove from the Oil with a slotted spoon and put on paper towel lined plates to drain. Reserve the Shallot OIl.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Using 2 Tablespoons of the Shallot Oil, cook the sliced Mushrooms in a frying pan until the Mushrooms are tender, sprinkling with a pinch of Sea Salt and Pepper. Put aside.</span></p><p style="text-align: justify;"><span style="font-family: arial;">When ready, use an additional 1 Tablespoon of Shallot Oil in a wok and add in the Garlic. Cook until you can smell the fragrance. Then add in the Chicken Broth and Tamari and bring to a boil. Put in the Green Beans and Mushrooms and toss to coat and heat them. Then put into a serving bowl and top with the fried Shallots.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Green Beans belong to the Wood Element and Mushrooms come from the Earth Element. The Shallots and Garlic bring in the Metal Element and frying them adds some Fire. Chicken or Vegetable Broth brings in more Wood and the Tamari makes sure that the Water Element is present just a little bit too. Who knew that this one dish could be so balanced? </i></span></p><p><br /></p><p></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-71811257594619705122020-11-25T18:11:00.005-08:002020-11-25T18:12:18.499-08:00Cranberry Sauce with Asian Flavors<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4P8HVDf78YXjQrNmDFiJaXzxc-qHAsnCbSkgOn0mCGqxrk40WzXmfrUegdj-bdBX68TtTuOXxBCW5E739YK48LreqWsgeCnpVk5MZ9fe8VgYssNtFBmi-0p6yn71xdxZw5DMC3Dn3Ek/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4P8HVDf78YXjQrNmDFiJaXzxc-qHAsnCbSkgOn0mCGqxrk40WzXmfrUegdj-bdBX68TtTuOXxBCW5E739YK48LreqWsgeCnpVk5MZ9fe8VgYssNtFBmi-0p6yn71xdxZw5DMC3Dn3Ek/w200-h150/IMG_9049.HEIC" width="200" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><span style="font-family: arial;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It is Thanksgiving here tomorrow in the US and we've started preparing. My son, Stephen has decided that we are going to do an Asian version of all the standard dishes. So, for the main course, we are having Lacquered Roast Duck with Sticky Rice cooked with Chinese Sausage, Green Onions, Water Chestnuts and Ginger (previous post). For the vegetable, we are making Green Beans with King Oyster Mushrooms and fried Shallots. There will also be an Asian Hasselback Potato dish too and we haven't decided on the other vegetable, but it will most likely be a Cucumber Salad (previous post).</div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;">I decided today to make an Asian inspired Cranberry Sauce, a bit more savory than the usual and flavored with Five Spice Powder. I use the Dynasty brand and it is made up of the following warming spices: Cinnamon, Star Anise, Fennel, Cloves, Ginger, Licorice, Szechuan Pepper and White Pepper. There are obviously more than 5, but the first 5 are the most important. These spices aid digestion and are ubiquitous in Chinese cooking. I've always thought of the popularity of Five Spice Powder in Chinese cooking as the equivalent of Pumpkin Spice in the US, only savory! </span></p><p style="text-align: justify;"><span style="font-family: arial;">To make this Cranberry Sauce, I first sautéed some Shallot, added in some diluted Chicken Broth (or you can use Vegetable Broth), the Five Spice Powder, Rock Sugar and a little Sea Salt too. I used half as much Sugar as is usual and the bit of Salt helps balance it all. The Rock Sugar isn't absolutely necessary, but it is a bit less sweet than either Brown Sugar or White Sugar. I buy the light golden colored Rock Salt and use it for many Asian dishes so it's worth having it around. When using Brown or White Sugar, use just a bit less. I absolutely loved this Sauce and will probably make it every year from now on. Happy Thanksgiving!</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">Cranberry Sauce with Asian Flavors<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">12 ounces fresh Cranberries<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">¼ cup minced Shallots<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 Tablespoon Vegetable Oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 cup diluted Chicken or Vegetable Broth (½ cup Water and ½ cup Broth)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ cup Rock Sugar <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ teaspoon Salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">¼ teaspoon Five Spice Powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Rinse the Cranberries in a strainer and pick out any soft ones and rinse. In a small saucepan, heat the Oil and add in the Shallots. Cook, stirring often until you can smell their fragrance and then add in the Cranberries, Broth, Rock Sugar, Salt and Five Spice Powder. Bring to a boil and reduce to a simmer. Cook until the Cranberries pop and the sauce thickens, about 10 - 15 minutes. Cool and refrigerate until ready to use. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><i>Cranberries, with their bright red color, belong primarily to the Fire Element. But they are also very tart, which contributes the Wood Element and the Broth adds even more. The Shallots and Five Spice Powder make sure the Metal Element is present and the Rock Sugar makes sure the Earth Element is there too. Only the Water Element is missing, which can easily be found in one of the other dishes on the table and is why this sauce is perfect for Duck!</i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><br /></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-89985269691807684252020-11-22T16:26:00.003-08:002020-11-22T16:26:56.124-08:00Turnip Puree<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuf80JPOLP4t6qfMAeYl-TWFtFIQ8qst09UYCSqgKZ5ccXx2c1hNNRx9zhEslivkqudyVKgHREcsrJ_rAe4qUAszvssnQkkRclZknzq95K21g82dwpzp3NWgHYzkmjG3Eq1BwI43GvKb4/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuf80JPOLP4t6qfMAeYl-TWFtFIQ8qst09UYCSqgKZ5ccXx2c1hNNRx9zhEslivkqudyVKgHREcsrJ_rAe4qUAszvssnQkkRclZknzq95K21g82dwpzp3NWgHYzkmjG3Eq1BwI43GvKb4/w200-h150/turnip.jpeg" width="200" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">Turnips are not considered a very exciting vegetable, but I want to champion them a little. I wrote a previous blog post about Turnip Fries that I know a lot of people have liked and today I want to give Turnips just a bit more respect by showing you how great they are as a base for the rest of the plate. Pictured is Stephen's version of Asparagus and Steak with Chimichurri Sauce plated over Pureed Turnips. I made the same Turnips, but I topped it with Salmon and Peas. And unfortunately, I forgot to take a photo. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Like Mashed Potatoes, cooked Turnips have a very mild flavor that doesn't interfere with the other flavors of the dish. They are also very nutritious. I cooked them in Chicken Broth, although Vegetable Broth is good too and then mashed them with a Potato Masher and of course added a couple of Tablespoons of Butter. So, I should probably call my version Mashed Turnips. Stephen made his silkier by putting them in the Cuisinart. And these Turnips are so easy to make. You can add Broth back in if you need to make the Puree smoother and thinner, but I didn't need any. There will be extra broth left over, which is great for soup. Either way you make them, I think you will be surprised how good Pureed Turnips taste!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Turnip Puree</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">3 large Turnips, peeled and cut into chunks</span></p><p style="text-align: justify;"><span style="font-family: arial;">4 cups Chicken or Vegetable Broth</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 - 4 Tablespoons Salted Butter</span></p><p style="text-align: justify;"><span style="font-family: arial;">Pour the Broth into a medium pan. Add in the Turnips and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Remove the Turnips from the pot, reserving the Broth.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Ad Butter to the Turnips and mash a fork or potato masher or put into the food processor. Add in a little broth if necessary. Plate as the base layer for your other foods or eat as is!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Turnips are a root vegetable, which automatically makes them a part of the Earth Element. But they are also a bit pungent and white and that makes them a part of the Metal Element too. And the Butter adds even more Metal. The Broth brings in the Wood Element. Only the Water and Fire Elements are missing, so be sure to have foods from those elements in your meal.</i></span></p><p><br /></p><p></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-51334355344669042562020-11-16T15:59:00.005-08:002020-11-26T11:21:31.878-08:00Butternut Squash Soup with Sage and Brown Butter<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzufg69Cyg4we73llHdHMhnQUvy1yipb4arQs0T-DxpGBkKRHGR16PG0vgMOzf_N-TDQcv2hJin4kbG3rAkWo9LXcyAsBbRHp4Ysx_OWQte2a1hVCUvMWMCy1LBr9PrINDazcaNJeNbQY/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzufg69Cyg4we73llHdHMhnQUvy1yipb4arQs0T-DxpGBkKRHGR16PG0vgMOzf_N-TDQcv2hJin4kbG3rAkWo9LXcyAsBbRHp4Ysx_OWQte2a1hVCUvMWMCy1LBr9PrINDazcaNJeNbQY/" width="180" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">I was out looking at my container garden and realized that I had lots and lots of Sage and hadn't cooked with it at all this year. Of course, I will use some for Thanksgiving, but really felt like I needed to make something with it today. I had a Butternut Squash sitting on the counter and decided to make a soup that has the flavors of Butternut Squash Ravioli with Brown Butter and Sage. I put the Butternut Squash in the microwave first for a few minutes to make it easier to cut and then after I cut it and scooped out the seeds, I roasted it for 45 minutes. This is best done ahead of time and you can store the cooked Squash in the refrigerator until you are ready to use it. </span></p><p style="text-align: justify;"><span style="font-family: arial;">When I was ready to make soup, I lightly browned some Butter in a soup pot and added in some Shallots and Sage until they were soft and the Butter was even more golden brown. I pulled out the Sage leaves and then added in some diluted Chicken Broth and cooked it all together for only 20 more minutes. You might need to add more Broth if you have a bigger Butternut Squash. After that, I pureed it with a stick blender and added in a teaspoon of ground Sage and stirred it in. It was so good! Creamy and smooth with a wonderful savory note from the Sage and a lovely nutty flavor from the Browned Butter. I thought about serving it with some cooked and crumbled Breakfast Sausage or some minced Ham, but it was just so good the way it was. And you could also reimagine this as a pasta sauce too. This is going to become a new favorite!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Butternut Squash Soup with Sage and Brown Butter</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 small Butternut Squash</span></p><p style="text-align: justify;"><span style="font-family: arial;">6 Tablespoons Butter</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 large Shallots, minced or about 1/2 cup of minced Onion</span></p><p style="text-align: justify;"><span style="font-family: arial;">12 fresh Sage Leaves</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 cups of Chicken or Vegetable le Broth </span></p><p style="text-align: justify;"><span style="font-family: arial;">2 cups Water</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon ground Sage</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional for Serving: 1/2 cup Breakfast Sausage, cooked and cut up if links or cooked and crumbled or 1/2 cup minced Ham</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the oven to 350 degrees. Prick the Butternut Squash all over with a sharp knife. Place in the microwave for 5 minutes. Then cut in half and scoop out the seeds. Place on a baking sheet and put in the oven. Roast for 45 minutes. Remove from oven and when cool, peel off the skin and cut in to chunks. Refrigerate until ready to use.</span></p><p style="text-align: justify;"><span style="font-family: arial;">When ready to make the soup, melt the Butter in a soup pot. Cook, stirring until the Butter just starts to turn a light golden brown. Then add in the Sage and Shallots (or Onion) and cook until the Butter is a darker golden color. Pick out the Sage leaves. Then add in the Chicken Broth, Water and Salt. Bring to a boil and cook for 20 minutes. Then add in the ground Sage. Take off the heat and puree it with a stick blender. Serve with extra Sage leaves for decoration or stir in the cooked Sausage or Ham.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Soup is always considered part of the Water Element, but this one is made with a very Earthy vegetable (really a fruit) that is also a beautiful yellow orange color. If you serve it with Sausage ro Ham, you add more of the Water Element, as they are both salty meats. The Chicken or Vegetable Broth brings in the Wood Element. The Butter and Sage contribute the Metal Element. Only the Fire Element is missing, so it would be good to serve a salad with it to create a balance or serve at the beginning of a meal that also has other Fire foods in it.</i></span></p> <p></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-71749938184294167622020-10-31T17:19:00.003-07:002020-10-31T17:19:30.881-07:00Coconut Caramel Sauce <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SUpn-Sa65ZjaHUovXiK6N9Kr1DN1z-kPGOfuNIzilFMg6ASKlkReCaa3w4ESuCIvIgxP9f8JXmLV1wjPJw3Uzz_WyCr9hKvnm4HK40WoCRPr2iBFzBdG8UrWLqVkhUbKOHrcWtXRGLY/s2048/IMG_9007.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SUpn-Sa65ZjaHUovXiK6N9Kr1DN1z-kPGOfuNIzilFMg6ASKlkReCaa3w4ESuCIvIgxP9f8JXmLV1wjPJw3Uzz_WyCr9hKvnm4HK40WoCRPr2iBFzBdG8UrWLqVkhUbKOHrcWtXRGLY/s320/IMG_9007.HEIC" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">I've been meaning to post this recipe for quite some time as I made it last for a dinner party (back when we could have or go to dinner parties) as a Caramel Sauce to pour over Brownies. One of the other guests there was Lactose Intolerant so I knew that this Coconut Caramel Sauce would be a big hit. I have to admit that I used a packaged mix for the Brownies (Betty Crocker Gluten Free Brownie Mix) but it's actually very good and the Coconut Caramel dresses it up so much. I also added some Maldon Sea Salt to the Caramel to give it more depth of flavor. Instead of Butter, I use Coconut Oil and instead of Cream, I use Coconut Cream from the top of the can of regular Coconut Milk. I'll use the rest of the Coconut Milk tomorrow in a Thai Curry. Oh my, this Coconut Caramel Sauce is so good! I'm going to slice and peel some apples and dunk to my heart's content! After all, it is Halloween and Caramel Apples, in a more refined way, are a must at my house. Happy Halloween!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Coconut Caramel Sauce</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Hot Water</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Coconut Oil</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Coconut Cream (from the top of the Can)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/8 teaspoon or more flaky Sea Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a small pot, add in the Sugar and Hot Water. Stir to combine and place on the stove. Cook, stirring until the Sugar is melted. Then turn up the heat to medium and cook (not stirring) for about 7 - 8 minutes, or until the Caramel is a golden brown color. Add in the Coconut Oil, Coconut Cream and Salt and whisk to combine. Take off the heat and let cool in the pan for 3 - 5 minutes and then pour into a bowl, on top of brownies or put into a container and store in the fridge. If refrigerated, reheat slightly before serving. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>This is an Earth dish, through as it is sweet and Coconut is considered an Earth food too. The fact that the Coconut Milk and Oil are white adds just a bit of Metal and the tiny bit of Salt makes sure the Water Element is there too, but barely. That's why this Caramel Sauce is so good over Brownies as the Chocolate is so Fiery.. </i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com1tag:blogger.com,1999:blog-6999468148475365064.post-86289093581252763762020-10-21T21:29:00.003-07:002020-10-21T21:29:40.489-07:00Red Cooked Pork with Napa Cabbage<p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0cHgaIiUV_zn81xSL0FIxDYru431ybs-BVIlugjsuWwHx7NnXDg98rVMS7_n6ZGZeDt1Jqz5uV7rKuyrKi7FpRSxvMNtMyVLrPmifNK1XLZVHD7Srds8H_JHERYnK3VLKEe_V8KrcaE/s2048/IMG_8983.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0cHgaIiUV_zn81xSL0FIxDYru431ybs-BVIlugjsuWwHx7NnXDg98rVMS7_n6ZGZeDt1Jqz5uV7rKuyrKi7FpRSxvMNtMyVLrPmifNK1XLZVHD7Srds8H_JHERYnK3VLKEe_V8KrcaE/s320/IMG_8983.HEIC" width="320" /></a></div><span style="font-family: arial;"><div style="text-align: justify;"><br /></div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">Red Cooking is a classic Chinese braising technique that really just means that you cook meat of tofu in Soy Sauce, or in this case, Tamari. It is a slow way of infusing food with the Umami flavor. I previously posted a version using Pork Belly that was my Mother's recipe, but I wanted a slightly more savory version and I decided to add in some Napa Cabbage and served it along with some Rice. I used boneless Pork Shoulder that I bought as Steaks and cut it up into smallish pieces and cut away most of the fat. This sauce also works for Chicken Things and Tofu although the cooking time will be much shorter (one hour for Chicken and 30 minutes for Tofu) and you will have a lot of extra sauce so use half as much for Tofu. I just put everything in the pot and cooked it a while. </span><span style="font-family: arial;">I thought it was the perfect meal for this cold Autumn evening and I loved smelling it cooking on the stove and it was delicious. It reminded me of my Mother's in the best of ways.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Red Cooked Pork with Napa Cabbage</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1-1/2 pound of Pork Shoulder, cut into cubes (or Chicken Things or Tofu)</span></p><p style="text-align: justify;"><span style="font-family: arial;">4 cups Water</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup low sodium Tamari (used a little less if using regular Tamari or Soy Sauce)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup Rice Wine</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 yellow Onion, chopped</span></p><p style="text-align: justify;"><span style="font-family: arial;">4 - 5 Green Onions, white part only</span></p><p style="text-align: justify;"><span style="font-family: arial;">a 1" chunk of Ginger, needed and cut in half</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 Tablespoon of Rock Sugar (or Light Brown Sugar)</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 - 1/2 teaspoon Five Spice Powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">6 - 8 whole Napa Cabbage leaves, bottom trimmed off and cut into 1" pieces</span></p><p style="text-align: justify;"><span style="font-family: arial;">In a Dutch oven or other large heavy pot, add in all ingredients. Bring to a boil and reduce heat to a simmer. Cook for two hours for Pork or one hour for Chicken, or until the meat is tender. Add in the Napa Cabbage and cook for an additional 5 minutes. Serve with steamed Rice. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Pork belongs to the Water Element and so does the Tamari. The Rice Wine contributes the Fire Element. The Napa Cabbage, since it is a leafy green, brings in the Wood Element and the Onions and Rice along with the Five Spice Powder make sure that the Metal Element is present too. There's only a little bit of the Earth Element, from the Sugar and Ginger, So serve a lovely Earthy dessert to create a balanced meal. </i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-59522809536988217122020-10-12T22:34:00.007-07:002020-10-14T19:05:44.392-07:00Dill Potato Salad<p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1buyXakSDiUuyHQsJOHamGtqSCazTNvon5OycKBeIedpi2fyHJTaG_pveMNuM1QgYo9h2IFsFmQMdlYEDFR8_DFSZvorOCjNzIaXJV5lBZIK6_XGoVB78uUIZLlbK2vRhInl6Ilzyres/s2048/IMG_8969+2.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1buyXakSDiUuyHQsJOHamGtqSCazTNvon5OycKBeIedpi2fyHJTaG_pveMNuM1QgYo9h2IFsFmQMdlYEDFR8_DFSZvorOCjNzIaXJV5lBZIK6_XGoVB78uUIZLlbK2vRhInl6Ilzyres/s320/IMG_8969+2.jpeg" width="320" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">I've been having some fun with the unexpected substitutions that I've been finding in my grocery orders. And yesterday, I received a really big bunch of Dill, which was apparently a substitution for Parsley. Now I love Dill, but I certainly didn't need that much and I've been thinking about the different ways I could use it. Of course, I could make my Tuna Salad with Dill and I could also make an Herbed Tahini Dip. But, because I had Salmon for dinner, I decided to make a Dill Potato Salad. Dill is wonderful with Seafood of all kinds, but it's not usually something I add to my Potato Salad. But I did have a wonderful Dill Potato Salad at a Potluck a few summers ago. However, it contained Sour Cream and since I don't do dairy, I never tried to make it myself until today. I wanted to replicate that tangy flavor in a dairy free version. </span></p><p style="text-align: justify;"><span style="font-family: arial;">So, I used two kind of Mayonnaise combined that are a bit tangy - Sir Kensington and Kewpie Japanese Mayonnaise. Both are very rich because they are made with Egg Yolks and both are delicious. But, if</span><span style="font-family: arial;"> you don't have either one of those kinds of Mayonnaise, just use what you have but add a splash of Vinegar. I also added in s</span><span style="font-family: arial;">ome Dijon Mustard, a little Salt, a bit of Sugar, some Celery and Red Onion and of course Dill. I thought about using some Green Onion and I may try that next time. I added in some Dill Pickles for extra crunch. I made it earlier in the day so that the flavors would meld and so it would be ready when the Salmon was cooked. I was so pleased with how it turned out and it was absolutely delicious! I think this is an especially good Potato Salad to accompany a Seafood Dinner and I'm thinking that it might be a good idea to add in chunks of the cooked Salmon so I can have it for lunch tomorrow.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Dill Potato Salad</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">6 small to medium Potatoes, washed (equals about 4 cups when peeled and cut up)</span></p><p style="text-align: justify;"><span style="font-family: arial;">3 - 4 stalks of Celery (about 1-1/2 cups), cut into small pieces</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup minced Red Onion</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 cup (loosely packed) Dill, minced</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 cup of a tangy Mayonnaise (or add 1/2 teaspoon of Vinegar or Pickle Juice to your Mayo)</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 teaspoons Dijon Mustard</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Sugar</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Salt</span></p><p style="text-align: justify;"><span style="font-family: arial;">Optional: 1/2 cup chopped Dill Pickles</span></p><p style="text-align: justify;"><span style="font-family: arial;">Place the Potatoes in a pot and cover with Water. Bring to a boil and reduce heat to a simmer and cook for 30 minutes. Remove and cool slightly and then peel with a paring knife. Cut into small cubes and place in a mixing bowl. Add in the Celery, Onions, Dill and Pickles.</span></p><p style="text-align: justify;"><span style="font-family: arial;">In another bowl, mix together the Mayonnaise, Mustard, Sugar and Salt. Stir to combine and then add to the Potato mixture Toss to coat the Potatoes thoroughly Place in a covered container in the refrigerator until ready to serve.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Potatoes belong to the Earth Element, but the Celery brings in the Wood Element. The Red Onions and Mustard contribute the Metal Element and the Dill adds some more since it is a pungent herb, but it also considered part of the Wood Element since it is a green herb. The Pickles add even more Wood. So, this really is a good side dish to Seafood, which is from the Water Element and make sure that there is a dish that contains the Fire Element to with the meal too, like a lettuce salad or a red fruit dessert to create balance.</i></span></p><p><span style="font-family: arial;"><i><br /></i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0tag:blogger.com,1999:blog-6999468148475365064.post-70982216729545725912020-10-09T12:55:00.008-07:002020-10-09T12:55:57.571-07:00Gluten Free Peach Galette<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdruhvUWTxe5r8hlSaDe1_dIt0DQUq2PqQtEC2fbTplXYU0YRT3a9VGoA28Z1I42xrdQHAe_AdJ3Q0GwKT8jpLi3kQxWqx7-SUKbz7X_qGNUooltCWKWa9hbRHOdOmJQ3RQiKVvkbmqa4/s320/IMG_8897.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="192" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdruhvUWTxe5r8hlSaDe1_dIt0DQUq2PqQtEC2fbTplXYU0YRT3a9VGoA28Z1I42xrdQHAe_AdJ3Q0GwKT8jpLi3kQxWqx7-SUKbz7X_qGNUooltCWKWa9hbRHOdOmJQ3RQiKVvkbmqa4/s0/IMG_8897.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;">While I have been cooking a lot lately, I haven't been feeling very creative so I've been making all my standbys, most of which have been previous posts. However, I recently made a lovely dessert that I thought I would share with you. I had two, big, beautiful Peaches that I had delivered in my grocery order and then I forgot to eat them. They were just a little on the too soft side for eating out of hand, but perfect for making a pie. But, I made a Galette instead. This is and rustic. When you make one with a regular Pie Crust, it can be baked on a sheet pan. But, when you are working with Gluten Free Pie Dough, it helps to have a little support since you are missing the Gluten that makes the dough elastic. So, I cooked it in an 8 x 8 inch glass pan instead. I used only a little Sugar as I like my fruit to be sweet. You can use more and you can leave it out if you want to. Make sure you toss the Peach slices in some cornstarch or the filling will get too runny. And bake until the crust is golden brown and the Peaches and their juice are bubbling. Oh my, this dessert is good! </span></p><p style="text-align: justify;"><b style="font-family: arial;">Gluten Free Peach Galette</b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">For Peach Filling:<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;"> </span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 large Peaches (equals about rounded cups peeled and slicced</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 Tablespoons or more Sugar</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">2 heaping Tablespoons Cornstarch</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Optional: pinch of Cinnamon and.or Nutmeg</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Peel and slice the Peaches. Place in a large mixing bowl and mix in the Sugar, Cornstarch and Spices (if using). Pour into the prepared dough.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><b><span style="font-family: arial;">Gluten Free Pastry Dough<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1 ½ cups Gluten Free Flour Blend (with Xanthan Gum or add 2 teaspoons)</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ cup cold Butter, Lard or Vegetable Shortening</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><div style="text-align: justify;"><span style="font-family: arial;">1 large Egg</span></div><span style="font-family: arial;"><div style="text-align: justify;">2 teaspoons Sugar</div></span><p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">½ teaspoon Sea Salt</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">1/3 cup Ice Water</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">In a food processor (or large mixing bowl), mix together the Flour, Sugar and Salt. Then add in Butter, Lard or Shortening. Pulse until it is incorporated (or use a pastry cutter or two forks). Then add in the Egg and Cold Water and mix until it forms a ball. Wrap in plastic and chill until cold (about 30 minutes). </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Heat oven to 350 degrees. Lightly grease an 8 x 8 inch pan. Then lightly dust a cutting board and rolling pin with a little extra gluten free flour. Roll out the dough into a large square of about 10 x 10 inches. Using a dough scraper, carefully pick up the dough and lay into the baking pan. Don’t worry if it cracks, you can fix it by pushing it together once it’s down in the pan. Push the dough into the corners and pour in the Peaches. Pull down the extra dough over the edges of the peaches.</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><o:p><span style="font-family: arial;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;">Place in the oven and cook for about 45 minutes or until the pastry is golden brown. Serve warm or cool. </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-align: justify;"><span style="font-family: arial;"><i>Peaches are a mostly fiery fruit with their beautiful pink and orange colors (which also makes them a bit Earthy) and because they look like hearts. The Sugar adds in more of the Earth Element. The Gluten Free Flour Blend I use is made mostly of Rice Flour, which belongs to the Metal Element and also some Tapioca Starch, which contributes more to the Earth Element. The Egg adds some Water. But the Wood Element is not present, so this is a good dessert to serve after a meal that has foods from that element. </i></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><o:p><span style="font-family: arial;"> </span></o:p></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com1tag:blogger.com,1999:blog-6999468148475365064.post-38496097276563235812020-09-25T11:36:00.005-07:002020-09-25T11:39:16.232-07:00Sauteed Cabbage with Southeast Asian Flavors<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i2sHcLQtgIS63w9tELII8hUwG3MR-fdW1Xmjtinh4fmM2-7lY4CDzI2TZEE1DwNNsuxz2COwnNqXpk9KOM4kza7ZNXFie7AfH6Ll0vW8xTn2lj-77cItG6Qqzxh5wqJEMWfnX2xqA8I/s2048/IMG_8894.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i2sHcLQtgIS63w9tELII8hUwG3MR-fdW1Xmjtinh4fmM2-7lY4CDzI2TZEE1DwNNsuxz2COwnNqXpk9KOM4kza7ZNXFie7AfH6Ll0vW8xTn2lj-77cItG6Qqzxh5wqJEMWfnX2xqA8I/s320/IMG_8894.HEIC" width="320" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> </div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">Cabbage is a very underrated vegetable and I think it should be appreciated much more. For me, it's a must have vegetable in my fridge and I use it in salads, soups and stir-fries. Besides being very nutritious, it's really delicious. I think it gets a bad reputation from the time when people boiled it as the way of cooking it can definitely bring out a distinct sulfurous smell, as is the case with many of the Cruciferous vegetables. But cooked lightly and quickly, Cabbage is delightful! My usual favorite way to cook it is to sauté it quickly. I usually season it with a bit of Tamari, Rice Vinegar and Sugar to make a lightly Sweet and Sour Chinese version. But, last night I used Southeast Asian flavors instead and I loved it! I used some Fish Sauce, Tamari and a squeeze of Lime to finish it off. I also added some Green Onions and it was so good! Now, I will admit that Fish Sauce has a fragrance that is a little off-putting when it hits a hot pan but it fades quickly. But, the wonderful Umami flavor is worth it. This dish is going to become part of my Cabbage repertoire from now on!</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Sauteed Cabbage with Southeast Asian Flavors</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 head of Green Cabbage cut into about 1" pieces</span></p><p style="text-align: justify;"><span style="font-family: arial;">4 - 5 Green Onions, ends trimmed and cut into small pieces</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Vegetable Oil (I use Safflower)</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoons Fish Sauce</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Tablespoon Tamari</span></p><p style="text-align: justify;"><span style="font-family: arial;">pinch of freshly ground Black Pepper</span></p><p style="text-align: justify;"><span style="font-family: arial;">Juice of one small or 1/2 of a large Lime</span></p><p style="text-align: justify;"><span style="font-family: arial;">Heat the Oil in a wok or frying pan. Add in the Green Onions and Cabbage and stir until the Cabbage softens and the edges just start to brown. Add in the Fish Sauce, Tamari and Pepper. Stir to combine. Take off the heat and add the Lime Juice. </span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Five Element Analysis</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Cabbage belongs to the Earth Element as it has a sweet flavor when cooked, but because it also has some pungency, contributes a little Metal too. The Tamari and Fish Sauce, both being quite salty, add in the Water Element. The Lime Juice brings in just a hint of the Wood Element and the Pepper makes sure that the Fire Element is present. While this isn't intended to be a completely balanced dish, it does have some of all the Elements, but is especially good when added to a meal that needs more Earth. </i></span></p>Lillianhttp://www.blogger.com/profile/17560131660497217952noreply@blogger.com0