Deirdre's Quinoa Salad

I am in Germany at present, teaching and staying at a friend's house which means I can cook with my friends!  The other night we made a Quinoa Salad that was so good, I just had to share it with you. One of the tricks I learned was to roast the Red Pepper in little pieces so it cooks faster. I love Quinoa because it is full of protein so it makes an excellent lunch salad when I am teaching as I don't like to go out. I like that I can make it ahead and I think it tastes even better the second day.  This is a versatile salad and any number of vegetables can be added in. We cooked the Quinoa with some leftover Green Beans, some Red Peppers that we quickly roasted cut up in the oven and some chopped up Arugula and Parsley. The dressing was a bit of Apple Cider Vinegar and a little Coconut Oil. It was delicious!  Be sure to rinse the Quinoa as it will be a bit bitter if you don't and use your imagination when adding new ingredients to the basics of this wonderful high protein Salad.

Deirdre's Quinoa Salad

1 cup Quinoa, rinsed

2 cups Water

1 large clove Garlic, minced

1/2 cup chopped cooked Green Beans

1 Red Pepper, cut into small pieces

a Handful each of Parsley and Arugula chopped fine

1 Tablespoon Apple Cider Vinegar

1 heaping Tablespoon Coconut Oil*

1/2 teaspoon Salt

1/4 teaspoon Pepper

Optional: diced Avocado, chopped Tomatoes - fresh or dried, Cucumber, cooked Broccoli, cooked Cauliflower, cooked Corn off the cob, cooked Peas, chopped Radishes, Crumbled Bacon, Feta Cheese, etc.

*You can easily substitute Lemon Juice and Olive OIl is desired, but use slightly more of each.

Add rinsed Quinoa and Garlic to 2 cups water in a small pot. Bring to a boil and cover, reducing heat. Cook for 20 minutes.  

Meanwhile, heat the oven to 425 degrees. Place Red Pepper pieces on a Parchment covered baking sheet and roast for 15 - 20 minutes, tossing once half way through.  Check frequently after 10 minutes so that the pieces do not burn. Remove and cool.

Mix together the cooked Quinoa with the Green Beans, the Roasted Pepper pieces, the Parsley and Arugula. Stir in the Apple Cider Vinegar, Coconut Oil, Salt and Pepper.  This salad can be served hot but is even better when chilled and served later as it allows the flavor to meld.  

Five Element Analysis

Quinoa is a seed so it belongs to the Water Element. The Green Beans contribute the Wood Element and is enhanced by the Vinegar. The roasted Red Pepper contributes the Fire Element. The Coconut Oil brings in a little of the Earth Element and the Parsley and Arugula make sure that the Metal Element is present too. This then is a lightly balanced Five Element Salad. To make it even stronger, add in an additional Earth food, like Cucumber, or Corn to make it a fully balanced salad or serve dessert after to make a fully balanced meal!

Five Element Edamame Salad

I had several bags of Edamame in the freezer left over from Chinese New Year and I'm on a mission to use up all the food in there. So, I decided to make a salad and was determined to put in as many ingredients as I needed to create a Five Element balance in one dish. Luckily, Edamame is full of protein so nothing else was needed to fill me up.  What I did was cook and shell the Edamame and added Mu'Er (Dried Black Fungus), which I have previously talked about as being an amazing blood thinner, along with Red Pepper, Carrot Pieces, Green Onions and Mustard Greens. The dressing was a combination of Seasoned Rice Vinegar, Sesame Oil, Oil, Garlic and Chinese Mustard. This salad was so delicious, very healthful and so beautiful too!

Five Element Edamame Salad

1 heaping cup shelled (and cooked) Edamame (can buy already shelled from Trader Joe's)

1 Red Pepper (or 2 Tomatoes), destemmed, deseeded and cut into a small dice

1 large Carrot, peeled, stem end removed and cut into a small dice

1 handful of Mustard Greens (or Kale), torn into bite size pieces

4 thin Spring Onions (or 2 green onions) cut into small pieces

1/2 cup Mu'er, rehydrated in boiling water for 10 minutes, cut into small pieces

3 Tablespoons Rice Wine Vinegar

2 Tablespoons Toasted Sesame Oil

1 teaspoon Tamari

1 Tablespoon Safflower Oil

1 scant teaspoon Chinese Mustard (can also use Dijon)

1 Garlic Clove, minced

1/2 teaspoon Salt

1/8 teaspoon Fresh Black Pepper

In a small bowl, mix together the Rice Wine Vinegar, Sesame Oil, Safflower Oil, Chinese Mustard, Garlic, Salt and Pepper. 

In a salad bowl, combine the Edamame, Red Pepper, Carrot, Mustard Greens, Spring Onion and Mu'er. Pour on the dressing and toss to coat. Let marinate in the refrigerator for 30 minutes up to several hours before serving.

Five Element Analysis

Well as the recipe name tells you, all Five Elements are present in this salad. The Edamame brings in the Water Element and the Sesame Oil and Tamari add even more.  The Mustard Greens bring in the Wood Element and since they are also a bit pungent, they also contribute a little of the Metal Element too. The Metal Element is further supported but the Spring Onion, Garlic and Mustard.  The Fire Element is brought in by the Red Pepper  and the Carrots contribute the Earth Element making this a perfectly balanced Five Element salad!

Tuna Salad with Nicoise Flavors

I was craving Tuna today and I wanted to make a salad that wasn’t creamy. I’ve been off Mayo lately, so I decided to transform one of my favorite Summer time foods – Nicoise Salad into a Tuna Salad with all the ingredients mixed in. Now, this recipe may very well offend purists, but I absolutely loved it!  I mixed a can of Tuna with the traditional ingredients – pieces of boiled Potato and a Medium Boiled Egg, a chopped Tomato, some diced cooked Green Beans and some Capers and a very few black olives I had in the fridge. I dressed the salad with a Vinaigrette that included anchovies and it was so delicious! I lined the serving bowl with lettuce and served it with Rice Crackers. It was the perfect Sunday lunch and brought me back to the Mediterranean with each bite. This recipe can easily be doubled or tripled and I think it makes a wonderful spread with Crackers or Bruschetta and perfect for a party.

Tuna Salad with Nicoise Flavors

1 5 oz can Tuna (preferably packed in Olive Oil) drained

1 medium Yukon Gold Potato*, washed with peel left on

1/3 cup chopped Green Beans*

1 Roma Tomato, cut into small pieces

2 Tablespoons Capers

1 Egg*

2 Tablespoons Chopped Shallot or Red Onion

2 Tablespoons White Wine, Champagne Vinegar or White Balsamic

1 or 2 Anchovy Filets, mashed

1/3 cup Olive Oil

½ teaspoon flaky Sea Salt

1 scant teaspoon Dijon Mustard

Sprinkling of Black Pepper

Optional:  2 Tablespoons of pitted black olives cut into small pieces and/or

A sprinkling of fresh Tarragon or Basil Leaves

In a saucepan, cover the potato with water and bring to a boil. Cook until the potato is tender, about 25 – 30 minutes. Remove and cool and carefully put the egg and green beans into the water. Cook for 9 minutes, drain and add cold water into the pot to cool down the green beans and egg.

In a small bowl, put the Shallot, Vinegar, Olive Oil, Anchovy and Dijon Mustard.  Stir to mix thoroughly and reserve.

Peel the Potato and cut into a small dice. Then peel the Egg and cut into small pieces. Then cut the Green Beans into small pieces. Place all in a serving bowl. Add in the Tuna, the Tomatoes, the Capers and the Olives. Drizzle the Vinaigrette over the top and stir gently to combine. Sprinkle with the Sea Salt and fresh ground Pepper. Serve in a bowl lined with lettuce and Crackers or Bruschetta on the side.

*Note: This is a great dish for using up leftover Potatoes and Green Beans or Hardboiled Eggs.

Five Element Analysis

Tuna belongs to the Water Element and the Anchovies and Egg add even more. The Vinegar, Olive Oil and Capers contribute the Wood Element. Tomatoes make sure that the Fire Element is present and the lettuce too if you eat it at the end.The Earth Element is represented by the Green Beans and Potatoes. The Dijon Mustard and herbs bring in the Metal Element.  This then is a perfectly balanced Five Element dish without even adding the crackers!

Tuna Salad with Japanese Flavors

I love Tuna Salad with Rice Crackers for lunch and today I decided to change it up a little. I made my Tuna Salad with Gobo (Yamagobo - Pickled Burdock Root shown below) and Scallions. I bought the Gobo at Uwajimaya and if you can't find it, you can substitute Carrot, lightly and quickly pickled with Rice Wine Vinegar in the Vietnamese style (recipe below). I made a dressing that tastes a lot like a mild version of the Dynamite Sauce that is used in Sushi Bars and it was wonderful! The trick is to use Kewpie Mayonnaise if you can, and if you can't find it, you can substitute Best Foods (Hellmans) but be sure to add a bit of sugar. The secret is to add in some Sriracha or Chili Garlic Sauce and a bit of Tamari too. I served it with Rice Crackers and I think it would be a wonderful dip for a party. I loved it as a light lunch.  Either way, it is delicious!

Tuna Salad with Japanese Flavors

2 6 oz cans of Tuna packed in water, drained

4 Gobo Roots cut into small pieces ( or use lightly pickled carrots - see below)

3 Scallions, root ends cut off and cut into small pieces

1/2 cup Kewpie Mayonnaise (or use Best Foods with 1/2 teaspoon of Sugar added)

1 Tablespoon or more Sriracha or Chili Garlic Sauce

1 teaspoon Tamari

2 teaspoons Black or White Sesame Seeds for garnish

Mix together the Mayonnaise, Sriracha and Tamari.  Put Tuna, Gobo Roots and Scallions into a bowl. Blend in the Mayonnaise mixture and sprinkle the Sesame Seeds on top. Serve with Rice Crackers.

Quick Pickled Carrots Vietnamese Style

2 small Carrots, peeled and cut into small dice

1/2 cup very Warm Water

1 1/2 Tablespoon Rice Vinegar

1 teaspoon Salt

Mix together Pickling Mixture in a bowl, add in the Carrot pieces and marinate for 30 minutes.  Drain and add to tuna mixture.

Five Element Analysis

Tuna belongs to the Water Element as does all fish so that element is covered and the small amount of Tamari and Sesame Seeds add even more. The Wood Element is represented by the pickled Gobo - Burdock Root or Carrots although they both adds Earth as well. The Fire Element is brought in by the Sriracha or Chili Garlic Sauce and the Mayonnaise and Scallions add the Metal Element and Rice Crackers add even more. This dish then represents all Five Elements, although the Earth Element is weak so be sure to add something Earthy to go along with it or eat something sweet after.

Ground Pork with Pickled Vegetables

One of my all time favorite Chinese flavors is Pickled Vegetables. They are a bit crunchy and sometimes spicy, but mostly they are salty and often have to be rinsed off before cutting them up to use them. They have a very special piquant flavor that may be an acquired taste for some, but I've never met anyone who didn't like them whenever I've served them. They are usually mustard roots or turnips that have been brined and can be found either in a can or in a little package (see below). I used to eat a lot of Pickled Vegetables in soup, but tonight I decided to make Pork with Pickled Vegetables as a kind of a stir-fry with ground Pork and Bean Thread Noodles. It ended up being a bit like Ants on a Tree (a previous post) but with a completely different flavor. And, if you add more chicken broth, it becomes a delicious soup too!

Ground Pork with Pickled Vegetables

1/2 pound Ground Pork

2 teaspoons Tamari + an additional 1 - 2 Tablespoons for later

2 teaspoons Shaoshing Rice Wine

4 green onions, ends trimmed, cut into small pieces, white and green parts separated

1 Tablespoon light-tasting Oil

1/2 cup of Pickled Vegetables, cut into small pieces (rinsed if necessary)

2 bundles (2 oz each) Bean Thread Noodles

1 cup or more Chicken Broth (for soup)

1/2 teaspoon Sesame Oil

Optional:  1 Tablespoon Chili Garlic Sauce

Put Bean Thread Noodles into a large bowl and cover with hot tap water.  Leave to soak for at least 30 minutes.

Put ground Pork into a small bowl and  add the 2 teaspoons each of Tamari and Rice Wine.  Mix to incorporate and let marinate for at least 10 minutes.

Heat Oil in a large frying pan with high sides or a wok until hot, add the white part of the Green Onions and cook until softened, stirring frequently.  Add in the ground Pork and stir until it is no longer pink. Then add in the Pickled Vegetables.  Drain the Bean Thread Noodles and add in with the Chicken Broth.  Season with the additional Tamari and Sesame Oil and Chili Garlic Sauce if using and bring to a boil.  To make soup, add more broth. Sprinkle with the green part of the Green Onions.  Serve immediately.

Five Element Analysis

Pickled Vegetables in this case are not actually not that sour; they are actually quite salty so they belong mostly to the Water Element as does the pork. And, the Tamari and Sesame Oil add even more. So, this is a mostly Watery Food, especially if served as a soup.  The Bean Thread noodles and the Green Onions contribute the Metal Element and the Chicken Broth and the sour part of the Pickled Vegetables bring in the Wood Element. The Rice Wine brings in a hint of the Fire Element and if you use the Chili Garlic Sauce then the Fire Element gets represented more fully. Then, only the Earth Element is missing so be sure to serve this soup with an Earthy food, which is quite easy to add with a little something sweet after.  

Quinoa Salad with Pancetta, Tomatoes and Green Onions

It's hot, hot, hot here in Seattle, which is rare. And when it gets hot, I lose my appetite for almost everything except salads.  So tonight, I pulled together some ingredients to create a salad that I really loved. I went to Trader Joe's yesterday, one of my favorite stores and picked up some Red Quinoa and a little package of Pancetta.  I cooked the Quinoa and then added the browned Pancetta and tossed it, while hot, with cut up Tomatoes and Green Onions and a sprinkling of Maldon Sea Salt. Then I cooled it off in fridge for a while and had what I thought was the perfect light meal for a hot night.  

Quinoa Salad with Pancetta, Tomatoes and Green Onions

1 cup Red Quinoa (can also use white or black Quinoa)

2 cups Water

1 Tablespoon Olive Oil

1/2 teaspoon salt

4 ounces cut up Pancetta (can also use Bacon)

2 Large Tomatoes, stem end removed and cut into small pieces

5 small Green Onions (or 3 large) cut into small pieces

Sprinkling of Sea Salt to taste

In a small pot, put in the Olive Oil and heat, add the Quinoa and toast until hot. Add in the water and the salt and bring to a boil. Cover and reduce heat and cook for 20 minutes. 

While Quinoa is cooking, cook Pancetta in a frying pan until browned and lightly crisped.  Remove from the fat and put on a paper towel-covered plate.

When Quinoa is done, drain the excess water and put the Quinoa into a bowl. Add in the Tomatoes, Sea Salt and Green Onions and toss to mix. Put the Pancetta on top and put into the fridge for about an hour or more.  When ready to serve, toss in the Pancetta.

Five Element Analysis

As Quinoa is a seed, it belongs to the Water Element.  The Pancetta adds even more Water as it is a salted pork product.  The Tomatoes contribute the Fire Element and the Green Onions add a combination of mostly the Metal Element but also some of the Wood Element although to achieve balance, it would be good to serve this with some other green vegetables. And, the Earth Element is missing, so be sure to serve something sweet for dessert.

  

Fish with Tomato Caper Sauce

I am apparently on a fish kick, which often happens when the weather is warm and here in Seattle it is like summer!  My current favorite thing is making light sauces to put on top of quick pan seared fish. The one I made tonight was so good that I am sharing it with you. I like to pan sear fish in a small amount of butter mixed with oil so that it doesn't burn. Then when it is done, I like to make a little pan sauce with various things.  This sauce is made of hopped up tomatoes, lemon juice, capers and a little more butter. It is so delicious and would be good on so many kinds of fish. The fish in the photo are Mahi Mahi filets that I bought frozen from Trader Joe's. I think this sauce would also be good on Sea Bass or even Dover Sole. I served it with some Rice Pilaf and some Zucchini and it was such a lovely (almost) summer meal.  

Fish with Tomato Caper Sauce

1 pound Fish Filets (I used Mahi Mahi) patted dry

2 Tablespoons Butter

2 Tablespoons light flavored Vegetable Oil

Salt and Pepper 

2 additional Tablespoons of Butter

Juice of 1 lemon

3 ripe Roma Tomatoes, cut into small pieces

3 - 4 Tablespoons Capers, drained

1/4 teaspoon Sugar

Melt butter with oil in a large frying pan.  Sprinkle the fish with salt and pepper on each side and then add the fish fillets to the pan and cook for about 3 - 5 minutes per side (thin fillets for 3 minutes, thick for 5 minutes).  Remove to a serving tray.

Add additional butter to the pan and add in the chopped Tomatoes, Lemon Juice, Sugar and Capers.  Cook until the Tomatoes start to soften.  Pour over the fish and serve.

Five Element Analysis

Fish belongs to the Water Element and topping it with Tomatoes contributes the Fire Element. The Wood Element is represented by the Capers and Lemon Juice.  The Metal Element comes in with the Rice Pilaf and I made sure the Earth Element was present by serving Zucchini as a side dish to make a perfectly balanced Five Element meal!

Tofu with Salted Mustard Greens

I have certain childhood memories about food that are hard to satisfy if you don't make the food yourself. One of the things I crave frequently is Salted Mustard Greens. I have occasionally found them at the 99 Ranch Market, but rarely so I finally decided to make them myself. And, it was so easy that I will not go back to buying them again. You simply chop up mustard greens, mix in the salt and let it sit in the refrigerator for several days.  Then you add them to soups and stir fries for a lovely salty and slightly bitter flavor.  I like Salted Mustard Greens best when mixed with Tofu of some kind. For this dish, it is a simple combination of Tofu, marinated in Tamari and stir fried with some green onions and the Mustard Greens.  That's it. It's simple and delicious and very healthy too!

Salted Mustard Greens

2 cups chopped Mustard Green leaves

2 teaspoons salt

Mix Mustard Green leaves with the salt in a little glass container with a lid.  Put in the refrigerator and let sit, stirring once a day for three days. 

Tofu with Salted Mustard Greens

1 pound block of Firm Tofu, drained and cut into small cubes

3 Tablespoons Tamari

2 Tablespoons Oil (I use High Heat Safflower)

3 - 4 Green Onions, stems removed, cut into small pieces

1 cup of Salted Mustard Greens, drained

Optional:  small sprinkling of Red Chili Flakes

Put the Tamari in a small bowl and toss with the Tamari for 5 - 10 minutes.  Then heat a frying pan and put in the oil.  Add in the Green Onions and stir fry until they start to wilt. Then add in the tofu and cook until it just begins to brown, stirring frequently. Add in the Salted Mustard Greens and Red Chili Flakes (if using) and toss until heated through.  Serve with Rice.

Five Element Analysis

Tofu belongs to both the Water Element (as it comes from beans) but since it is processed and white, it also belongs to the Metal Element so those elements are both already covered. The Tamari adds even more Water and the Green Onions adds more Metal.  The Mustard Greens belong to the Wood Element and the fact that they are salted adds even more Water.  If you use the Red Chili Flakes, you bring in the Fire Element, otherwise add another Fire food or beverage - tea is good. And then, only the Earth Element is missing. Serving another dish in a Family style meal that incorporates Earth is recommended to achieve Five Element balance.

Wilted Mustard Green Salad with Miso Dressing

I always forget how much I like Mustard Greens so I don’t buy them very often. But luckily I picked up some by mistake while reaching for Kale.  And, instead of my usual sauté, I decided instead to make a salad. Mustard Greens have a peppery kick like Arugula and when made into a salad needs to be massaged like Kale. The difference is that it wilts, but I think that is part if its’ charm. So, I usually add some vegetables with some crunch – in this case Red Pepper and Daikon Radish. To make this a main dish salad, I also added Edamame to give it some protein content.  I actually had a bag of them in the freezer and boiled and peeled them but you can buy them already peeled too to save time.  Anyway, this is a delicious salad and the salad dressing is so versatile that it can be used for salads made of many other vegetables, like spinach, cabbage or even on tofu.

Wilted Mustard Green Salad with Miso Dressing

2 bunches of Mustard Greens (about 6 cups torn up leaves)

4 green onions, minced

1 small red pepper, cut into small pieces

1 cup Edamame (I used Trader Joe’s brand – frozen and thawed)

1 cup of Daikon Radish, peeled and cut into small pieces

Put Mustard Greens in a large bowl.  Pour dressing over and massage in with your hands.  Then add in the Green Onions, Red Pepper, Edamame and Daikon Radish. Toss to mix and serve.

Miso Dressing

1 heaping Tablespoon Yellow Miso

2 Tablespoons Seasoned Rice Vinegar

1” square piece of Ginger, minced or grated

1 small garlic clove, minced

2 Tablespoons Toasted Sesame Oil

1 teaspoon Tamari

4 Tablespoons Vegetable Oil

1 teaspoon Sugar

Mix all the ingredients together in a small bowl with a whisk and drizzle over the Mustard Greens. 

Five Element Analysis

Mustard Greens belong to the Wood Element so that element is covered and the Miso, being fermented adds even more. The  Red Pepper contributes the Fire Element.  The Earth Element is found in the Edamame as it grows underground and the Daikon and the Green Onions contribute the Metal Element. The Water Element is represented by the Sesame Oil and the Tamari. This then is a perfectly balanced salad!

Leslie's Tofu and Kale Breakfast Stir Fry

I stayed with my sister last week and so enjoyed spending time with her.  She's become vegan and made a wonderful breakfast of tofu and kale.  It was very much like one of our old breakfast staples growing up - Tofu Kan. That is stir fried tofu lightly seasoned with soy sauce and was a great protein boost in the morning. My sister updated it by adding pieces of kale, which when cooked very lightly, does not taste bitter. It was a wonderful dish that made you feel like you were eating something very healthy to start the day. My sister used pressed tofu from Trader Joe's that she cut up and keeps packages of pre-cut Kale from there in the fridge too. When she makes it for herself, she makes half of this recipe. This is a super fast breakfast for those mornings when you are on the go and need to eat protein like I do.  I think it is a simple and delicious anytime dish that I encourage you to try soon!

Leslie's Tofu and Kale Breakfast Stir Fry

1 lb package of pressed Tofu (can also use Extra Firm Tofu), sliced into bite-size pieces (about 2 cups)

2 cups Kale, cut up into small pieces

2 green onions, ends removed and cut into small pieces

2 Tablespoons Oil

2 Teaspoons Tamari

In a frying pan, heat the oil and then add in the Tofu. Cook until the Tofu just starts to brown.  Then add in the Green Onions and Kale.  Cook until the kale wilts.  Sprinkle with the Tamari and toss to coat. 

Five Element Analysis

Tofu because it is made from soybeans belongs to the Water Element and because it is processed and white is considered part of the Metal Element as well.  The Kale brings in the Wood Element and the Green Onions contribute more Metal and the Tamari enhances the Water Element a bit more too. So, the Earth and Fire Elements are not present.  Fire can be easily added with some tea and the Earth Element should be present in other meals during the day. 

Chicken Meatballs with Vietnamese Flavors

Every Chinese New Year, I try to add one new dish from the Lucky Foods list and this year I decided to change up the meatballs.  So instead of Pearl Balls or Lion's Head Meatballs (previous posts), I decided to use some of the ground chicken thigh meat that I bought at Uwajimaya and made meatballs with Vietnamese flavors.  These meatballs are flavored with Fish Sauce, Lemongrass, Shallots and Cilantro.  The texture is chewy, like all Asian Meatballs, as the meat is made very fine in the food processor. I pan fried them and served them to be wrapped in Lettuce leaves and added some Mint Leaves and Bean Sprouts for some crunch. I also made a Peanut Sauce to drizzle on the wraps or for dunking for those friends who just wanted to eat the meatballs. They turned out wonderfully and were the hit of the party. So I am sharing the recipe with you today.  I'm going to make them often!

Chicken Meatballs with Vietnamese Flavors

2 pounds of ground Chicken Thighs (or use boneless thighs and use the food processor)

2 stalks of fresh Lemongrass, bottom two inches of inside layers, minced

2 large Shallots, chopped

4 cloves garlic, minced

1 loosely packed cup of Cilantro, minced

1/3 cup Fish Sauce (I used Red Boat)

1 teaspoon Salt

1/4 cup Cornstarch

2 Tablespoons Vegetable Oil

Put Lemongrass, Shallots, Garlic, Cilantro and Fish Sauce in a food processor (I used a Cuisinart). Process until everything is minced fine.  Add in the Chicken Thigh meat and the salt and process until mixed thoroughly.  Form into small balls - walnut sized. Heat a large frying pan and add in the oil, then carefully place as many meatballs in that will fit. Cook on one side until brown and then on the other side until cooked through.  Remove and serve with vegetables and sauce.  

Serve with Red Lettuce Leaves, washed and separated, a cup of Beansprouts and 1/2 cup of Mint Leaves.

For sauce:  Mix equal amounts of Chunky Peanut Butter and Hoisin Sauce (I used Wok Mei brand as it is Gluten Free) and add hot water until thin enough to drizzle.  

Five Element Analysis

Chicken belongs to the Wood Element and the Lemongrass, being a fast growing grass adds even more. The Fish Sauce and Hoisin Sauce contribute the Water Element, the Shallots, Garlic, Mint and Cilantro bring in the Metal Element. The Fire Element is represented by the Lettuce Leaves and the Earth Element is found in the Peanut Butter.  This then becomes a balanced Five Element dish!

Singapore Style Rice Noodles

I love noodles and since I've started eating Gluten Free, I've been using Asian rice noodles a lot more. One of the dishes I've resurrected from my childhood and was a favorite of my kids as well is Singapore Style Rice Noodles, which is basically rice vermicelli sautéed with vegetables and meat in a dry curry sauce.  Usually it includes Chinese barbecue pork (Char Siu) and shrimp, which is something I can't eat so I tend to make it with chicken and barbecue pork when I have it.  You can add any number of vegetables too. It's a quick and light meal that brightens up your tastebuds. I always use a mild curry - usually Madras, but I am quite partial to the McCormick and Schmick's brand too.  Some people like to use the hot version, but since I used to serve this to my kids, I've always used the mild flavor. The good news is that curry powder gets it's lovely yellow color from Turmeric, which is a potent anti-inflammatory so we should all start eating more of it.  So, here's another good chance to add it to your diet in a delicious way!

Singapore Style Rice Noodles

1 pound chicken breasts, sliced into small pieces for stir frying (or use 1/2 pound Char Siu and 1/2 pound peeled raw shrimp marinated in Rice Wine).

1/4 cup Chinese Rice Wine

1 Tablespoon Tamari

5 Tablespoons Vegetable Oil

1 medium onion, peeled, trimmed and cut in half and into thin pieces

1/2 large red pepper, stem and seeds removed and sliced into think pieces

1 small carrot, stem removed, peeled and cut into thin julienne pieces

4 - 5 green onions, root removed and sliced into 1 1/2' long pieces and then sliced in half

1 cup of green beans, stem removed, cut into 1 1/2" pieces

1 handful of washed bean sprouts

8 ounces Rice Vermicelli (also called Mee Krob or Angel Hair Rice Noodles)

2 Tablespoons Curry Powder

1/2 teaspoon sugar

2 Tablespoons Tamari

1 teaspoon Sesame Oil

1/2 + 1/4 cup of chicken broth

Put chicken slices in a bowl and cover with the Rice Wine and Tamari. Mix to coat and marinate.  Bring water to a boil in a small saucepan. Add green beans and cook for 5 minutes.   Remove the beans and put the Rice Vermicelli into the hot water with the heat off. Let sit for 5 minutes and drain in a colander.  

Add 2 Tablespoons to the wok or large frying pan.  Heat and add chicken breast and cook until the meat is opaque. Remove and add 2 additional Tablespoons of oil to the pan. Add in onion, red pepper and carrots.  Stir fry until the onion is translucent and the carrot is softened. Add another Tablespoon of oil and put in the green beans and the rice noodles and toss until the noodles are hot.  Put in the Curry Powder, sugar, Tamari and 1/2 cup of the Chicken Broth and stir to coat. Cook until the liquid evaporates.  Add the chicken back in with the Bean Sprouts, the Green Onions and the 1/4 cup of Chicken Broth and cook until the bean sprouts and green onions just begin to wilt and the remainder of the broth is mostly absorbed. Sprinkle with the Sesame Oil, toss and serve hot.

Five Element Analysis

This is a very colorful dish, so already you know that the Five Elements of food will be well represented. The chicken, chicken broth, green beans and bean sprouts bring in the Wood Element, the rice noodles contribute the Metal Element along with the green onions and the Curry Powder. The Chinese Rice Wine and the red pepper bring in the Fire Element and the Tamari, Sesame Oil and the shrimp or BBQ Pork (if using) add the Water Element.  The Earth Element is represented by the carrots so that is the only element that is a bit deficient.    So be sure to serve this dish with a sweet fruit dessert to create a Five Element balance.

Arugula Salad with Asian Pears and Prosciutto

It's Asian Pear season and they are one of my favorite fruits. I love their crunch and juiciness.  I realized after having bought a lot of them, that I don't use them in cooking at all. I usually just eat them raw and so today, I decided to use them in a salad. I threw together some of my other favorite ingredients - Prosciutto and Arugula and I decided to create a very light dressing made with Rice Wine Vinegar, Shallots and Sunflower Oil.  It was an amazing combination. I'll be making this salad again and again!

Arugula Salad with Asian Pears and Prosciutto

5 ounces of Baby Arugula, washed

2 Asian Pears, Cored, Peeled and cut into small chunks

3 ounces of Prosciutto, cut into small pieces

1 small Shallot minced

1/4 cup Seasoned Rice Wine Vinegar

1/3 cup Sunflower Oil

1/2 teaspoon Salt

Wash and dry the Arugula and spread over a platter.  Sprinkle the Asian Pears and Prosciutto over it.  In a small bowl, mix together the Seasoned Rice Wine Vinegar and the Sunflower Oil and add in the Shallots and Salt. Pour over the Salad when ready to serve.

Five Element Analysis

Pears belong to the Metal Element and are very good food for the throat and lungs. The Shallots add even more Metal. Arugula contributes the Fire Element as a bitter green and the Rice Wine Vinegar is a Wood food. The salty Prosciutto brings in the Water Element. Only the Earth Element is missing so serve this with a Main Dish that is Earthy or if this is served for a light lunch, add something sweet for dessert!