Chinese Hamburger

As I have mentioned in previous posts, my Chinese Grandfather, Kingway Lowe was an extraordinary cook. If you have ever seen the movie, "Eat, Drink, Man, Woman" you will know what kind of cook he was. He cooked so many amazing dishes every day and it is because of him that I have an educated palate for excellent Chinese food. But, one of the quirkiest dishes he made was Chinese Hamburger. It's kind of like a Chinese version of Sloppy Joes only you serve it over rice instead of on hamburger buns, but it would be good that way too. It is composed of ground beef, onions, carrots and celery all cooked together and seasoned with a soy sauce based gravy.

My grandfather actually invented it in deference to his two Caucasian son-in-laws. Now my father actually liked Chinese food - the more authentic the better. But my Uncle Don had a fear of anything unusual and got quite queasy when confronted with some of the strange ingredients that the Chinese eat. So, this dish was created to satisfy his less adventurous tastes. Then it ended up becoming one of the favorite dishes of all of us grandchildren - 18 in all. And, we used to beg our Grandfather to make it. I used to watch very carefully as he made it because I wanted to know how it was done and it wasn't until I was a teenager that I learned the secret ingredient was curry powder. It isn't tasted immediately and it adds this exotic and slightly mysterious depth of flavor. I now use a lot more curry powder so that you can see that it is in the dish as it colors the rice a bit yellow and I still make this dish all the time. 

My kids grew up on it and when I told my son that I made it at my friend's house here in Europe, he wanted me to post the recipe so he could make it at home too. The only difference you will see in the picture is that I used celeraic, or celery root instead of celery stalks and that was only because I couldn't find regular celery at the little market near my friend's house. I also used a red onion as that was what she had in her pantry. The celeraic was a surprisingly good substitution. It still had that lovely celery taste but added a different kind of crunch. I will no doubt use it again, but I did miss that bit of green color in the dish. You need to try this one - it will surprise you with its' homey deliciousness! And beware, it is strangely addictive.....

Chinese Hamburger

1 pound lean ground beef

1 medium yellow onion minced

2 carrots, peeled and diced

2 celery stalks, washed and diced (or use 1 cup peeled, diced celeraic)

1 Tablespoon vegetable oil

3/4 cup cold chicken broth mixed with 1 heaping teaspoon cornstarch

2 - 3 Tablespoons Soy Sauce or Tamari(depending on the saltiness of the brand 

2 teaspoons Curry Powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Few drops of Toasted Sesame Oil

In a large frying pan or wok, heat oil and add in vegetables. Stir until onions get soft and add salt and pepper. Add in ground beef and cook until it is no longer pink and it is broken up into small pieces. Put in Curry Powder and stir a few more minutes. Then, pour in chicken broth mixture and 2 Tablespoons of soy sauce - taste and add more soy sauce if necessary. Then bring to a boil and cook until sauce thickens slightly. Add in a few drops of Toasted Sesame Oil and serve over white rice or on toasted hamburger buns.

Five Element Analysis

Beef belongs to the Earth Element and so do carrots so that element is covered. The celery and chicken broth add in the Wood Element. The Soy Sauce and Sesame Oil contribute the Water Element and the onions and Curry Powder bring in the Metal Element. The Fire Element is the only one that is missing and this can remedied be added by serving with some chili sauce or by drinking tea. And, if it is part of a multi course meal, make a dish that is spicy hot or that includes some Fire vegetables to create a balanced Five Element meal.

Coconut Chicken and Vegetables

I was busy seeing clients all day and have been craving vegetables - probably since my quick lunch was mostly all protein. Since I'm staying at a friend's house (who luckily lets me cook), I found a chicken breast and various veggies in her fridge and grabbed a can of coconut milk in her pantry to make for dinner. I sliced the chicken and the vegetables - some had to be blanched in boiling water for just a few minutes - like the pea pods and carrots. But if you are using other hard vegetables that take a long time to cook like broccoli, cauliflower and green beans in particular, they will take from 5 - 7 minutes to get just tender crisp. You want to make sure that all the vegetables continue cooking in the sauce. The bean sprouts were a bit wilted, so I spent a lot of time making "Silver Needles" - snipping off the heads and tails of the bean sprouts with my thumb nail. It was tedious work, but it always makes me happy because the bean sprouts then look so pretty. This was something my Chinese Grandfather insisted on and I spent years of my life getting them ready for dishes he cooked. Somehow, I can't use beansprouts without doing it too. 

I seasoned this dish mostly with leeks, garlic, ginger and a dash of fish sauce. Of course we also included the can of coconut milk and salt and pepper and a pinch of Cayenne Pepper. We served it over steamed rice. It was wonderful and very soothing. It was also beautiful with all the lovely colors of the different vegetables - that's a sure sign that many of the Five Elements will be present. And, almost any vegetables will do. You can change the meat too and use beef, pork or fish or if you are a vegetarian - tofu would also be great although for texture and color, I would use fried tofu. When I make this dish again, I would probably add some Red or Green Thai curry Paste or some curry powder or some turmeric or cumin and maybe a bit of fresh chili, but it was so good just the way it was so why mess with a good thing? Let me know what you think if you try making it.

Coconut Chicken and Vegetables

1 pound chicken breasts sliced into thin strips about 1" long (easiest if partially frozen)

3 - 4 Tablespoons vegetable oil

1 large garlic clove, minced

1 leek - white part and light green part only, sliced into rings and rinsed carefully

1 inch of ginger root, peeled and minced fine

1 red pepper, cut into 1' pieces

1 carrot, peeled and sliced into thin rings

1 cup snow peas - tips removed

1 - 2 cups bean sprouts (heads and tails removed if you are a purist)

1 can (14 oz) Coconut Milk

1 Tablespoon Fish Sauce (a Thai or Vietnamese brand)

Salt and Pepper to Taste

Pinch of Cayenne Pepper

Optional Vegetables - onion, garlic, green onions, green pepper, cabbage, or any green leafy vegetable, broccoli, cauliflower, green beans, canned baby corn, water chestnuts, bamboo shoots, potatoes, eggplant, Thai Bird Chilies, etc.

Optional Seasonings: 1 Tablespoon Red or Green Thai Curry Paste or 1 teaspoon Curry Powder, 1/2 teaspoon turmeric and 1/2 teaspoon cumin, 1/2 teaspoon coriander.

Preparation:

Bring small pot of water to a boil and put in any hard vegetables. Cook anywhere from 3 - 4 minutes for softer vegetables and from 5 - 7 minutes for hard vegetables - keep checking. You want them just barely tender. Drain and rinse in cold water and put aside.

In wok or large frying pan, heat oil until it shimmers. Add leeks (onions, green onions or garlic) and ginger in oil and cook until leeks or onions become soft. Add in chicken and stir fry until it is no longer pink. Then add vegetables from hardest to softest (bean sprouts last) and stir fry for 3 - 5 minutes with each addition. Pour in coconut milk and season with fish sauce, salt and pepper and Cayenne Pepper. Simmer for 5 - 10 minutes or until heated through and the flavors have time to meld. Serve over steamed rice and garnish with cilantro sprigs or sliced green onion if you have them.

Five Element Analysis

The colorful nature of this dish gives you the biggest clue that this is a more balanced meal than most. Chicken brings in the Fire Element and so does the red pepper and the bit of Cayenne Pepper. Pea pods and bean sprouts add the Wood Element. The Allium family of onions and garlic brings in the Metal Element. The Earth Element is represented well by the coconut milk. The Water Element has only the bit of fish sauce to represent it so it is the only element that really needs help. Using pork or fish instead of chicken and/or adding some eggplant would balance this meal out.

Chicken Marengo

There is just a hint of fall as you can feel that little nip in the air in the mornings. Plus some of the Japanese Maples are beginning to turn color. For me, that means that it is time to bring back the stews that I love so much when the weather is cold. Oh, I know that tomorrow might be warm again and there are still some lovely summer vegetables to use, but today I was craving some comfort and I wanted Chicken Marengo, a dish that I have been making since I was 12. At that time, I was trying to make Chicken Cacciatore but I didn't have any red wine or mushrooms and all that was in the cupboard was some white cooking wine. Looking back now, I'm sure it wasn't very good wine and the dish ended up looking rather anemic compared to the picture of Cacciatore in my Italian cookbook. But, oh it was good - even with the bad wine. I liked it even better than Chicken Cacciatore and still do. I learned much later that I had actually made Chicken Marengo instead. 

 In this dish, the sauce is light, but complex and simply perfect for dunking in pieces of toasty baguette or spooning over some rice - actually my favorite accompaniment now, but pasta is good too. It became an instant hit for my family and I made it again and again. But, I realized that I hadn't made it in a very long time and it was time for some comfort from the past. I used a package of drumsticks from the freezer, but you can use thighs or breasts as well, or even a whole cut up chicken as I used to do. I like to leave the skin on as I think it adds more flavor, but you can use skinless chicken just as easily. Make sure to use a can of good Italian tomatoes. Yes, I could have used fresh tomatoes, but the flavor I was craving required this ingredient and is much easier to get when the weather really does get colder. Chicken Marengo uses onions and garlic as the flavor base along with the wine and please use a good light white wine to flavor this dish. Chicken Marengo is easy to put together and requires very little fuss once it starts cooking. It can also be made ahead and reheated and it may even be better this way. Serve with crusty bread, pasta or rice. Enjoy!

Chicken Marengo

1 whole chicken cut into 8 pieces or 8 drumsticks, 6 thighs or 4 large breasts (cut in half) preferably with the skin left on

1 14 1/2 oz can of Italian plum tomatoes, drained and chopped

1 large onion, chopped

3 garlic cloves, minced

1 cup white wine

2 cups chicken broth

1 teaspoon fresh thyme leaves

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon pepper

4 Tablespoons Olive Oil

Optional: 2 Tablespoons chopped Italian Parsley

In a large pot, add in the olive oil and heat. Then put in chicken pieces and cook until the skin is slightly browned. Add the garlic and onions and cook until onions are soft, making sure to stir frequently so the garlic doesn't burn. Add in chopped tomatoes and wine wine and stir up all of the little browned bit on the bottom of the pan. Add in the salt, sugar, pepper and thyme and bring to a boil. Reduce heat, cover and let cook for 45 minutes (for drumsticks) or up to one hour for thighs and mixed pieces, stirring occasionally. Remove chicken to a bowl and cover with foil. Turn up heat and bring broth to a boil again. Boil for 4 - 5 minutes until slightly thickened - stirring frequently so it doesn't burn. Add in one Tablespoon of butter and pour over the chicken to serve. Sprinkle with a bit of Italian Parsley for some extra color if desired.

Five Element Analysis

Chicken belongs to the Wood Element and the olive oil adds a bit more. The tomatoes and the white wine bring in the Fire Element. The garlic, thyme and parsley add just a bit of the Metal Element so using rice would bring in even more and the long cooking onions and the method of cooking contribute the Earth Element. The bit of butter is the only source of the Water Element so try serving this with a side dish of some eggplant or sauteed kale. Then you will have a balanced five element meal.

Mexican Chicken Soup

Well, I'm still under the weather with a bad cold, but it's not so bad that I can't taste anything - thank goodness! However, strong flavors are preferable when I am in this state and of course, I need my chicken soup. So at times like these, I resort to an old standby - Mexican Chicken Soup. This is a versatile spicy soup made up mostly of things that can be taken off the pantry shelf. My kids requested this soup all the time - it was their favorite when it was cold outside and they could doctor their heat to their own liking and they liked it hot. They also loved to crumble up tortilla chips and sprinkle lettuce and cheese on top. It is full of vegetables and I often substitute green beans for zucchini and love to add corn. I often cook a cob or two of corn directly in the soup, take it out after 10 minutes, cut off the kernels and then add them back to the soup. I also like using fresh chopped tomatoes, but canned diced tomatoes are fine if you don't have fresh ones. It is best with fresh green pepper, but canned green chilies are good too. Serve this soup with a plate of limes, a bowl of tortilla chips, some shredded lettuce and some sour cream, cheddar cheese or better yet, crumble some Mexican Cotija Cheese on top to make it extra special.

Mexican Chicken Soup

8 - 10 cups chicken broth (preferably homemade)

1 15 oz. can black beans, pinto beans or kidney beans, drained and rinsed

4 medium tomatoes chopped (or 1 15 oz can diced tomatoes - reserve juice for clearer broth)

2 boneless chicken breasts (uncooked) cut into small cubes (can also use 1 lb ground turkey - browned or 2 cups leftover cooked chicken)

2 garlic cloves minced

1 onion chopped

1 green pepper chopped (or 1 small can green chilies diced)

1/2 cup long grain rice (can also substitute Fideos noodles)

2 Tablespoons vegetable oil

2 small or 1 medium zucchini diced (or can also use a handful of green beans trimmed and cut into small pieces)

1 cup corn kernels - fresh cooked and cut off the cob or frozen

2 teaspoons Chili Powder

1 teaspoon ground Cumin

1/2 teaspoon Oregano

1/4 teaspoon Cayenne Pepper or a few dashes of hot pepper sauce

Pour chicken broth into a large soup pot and add black beans, tomatoes and chili powder. Heat while sauteing garlic, onions and green pepper in a frying pan with the oil. Stir until onion is translucent. Add rice and stir until slightly golden. Add in cumin and heat until just fragrant. Add to hot soup. Bring to a boil and cook for 15 minutes. Add zucchini (or green beans), corn, chicken pieces and oregano. Cook an additional 10 minutes until zucchini is soft. Add Cayenne Pepper or a few dashes of hot pepper sauce to taste.

Five Element Analysis

Soup is representative of the Water way of cooking, but the use of many different vegetables gives you the biggest clue that this may be a very balanced soup. The chicken and the chicken broth add the Wood Element, the black beans bring in the Water Element, the zucchini and corn represent the Earth Element and the tomatoes, chili powder and hot sauce make sure that the Fire Element is covered. The cumin, oregano and rice round off the Five Element balance by contributing the Metal Element. All of the Five Element Foods are covered in one bowl and any of the garnishes are extra!

Hot Lemonade with Honey

I've been traveling way too much lately and feel like I have been suffering from constant jetlag, but considering my schedule - I haven't had a chance to get over it yet! I went from Seattle to London for a few days, then to Singapore for a week and from there to Amsterdam for a week and then back to London for a few days, working at each stop. Needless to say, I had no time or place to cook although I did have some fabulous meals in Singapore. I am finally stopping at a friend's house for a few days before singing at a party in Switzerland this weekend and teaching in Germany the next. And no surprise - I have caught a cold and I need to get over it fast. I am definitely going to start cooking now as that is the best way I know to heal myself and the chicken soup will be bubbling on the stove in just a little while (see 4/19 post for one recipe) .

In the meantime, I wanted to share with you my favorite cold remedy - Hot Lemonade with Honey. Most of you probably know how very easy this is to make, but for those of you who don't - I'm posting it for you. Try to buy an organic lemon that has no wax on it and wash it thoroughly. You can make this in a cup with one slice of lemon and a big heaping Tablespoon of honey and you can even add a shot of Whiskey or Scotch to make it a Hot Toddy, but I prefer it plain. You can also make it hot tea with lemon and honey by using either black tea - I prefer English Breakfast or Green Tea. I like to make it in a much larger quantity and have several cups at a time (this teapot made six cups!) The honey and lemon clear the throat and soothe it too. I drink this quite often even when I am not sick because it is so good for you and as a speaker, it is so good both before and after a lecture. It has also been my beverage of choice before singing. I find it is especially good at the very first sign of a sore throat. So try it if you don't already drink it.

Hot Lemonade with Honey

1 large lemon, ends cut off and cut into 8 slices

6 cups boiling water

6 - 8 Tablespoons Honey

Optional: 1 shot of Whiskey or Scotch for each cup of Hot Lemonade

Optional: 1-2 English Breakfast teabags or 1 - 2 Green Tea teabags

In a large teapot, mix lemon slices with boiling water and tea (if using). Stir in honey and taste. Add more if necessary. Pour into mugs and add a shot of spirits (if using).

Five Element Analysis

As a beverage, Hot Lemonade clearly represents the Water Element. Lemons belong to the Wood Element as they can be so sour. The honey brings in the Earth Element. Using tea or spirits adds the Fire Element. Then only the Metal Element is missing. If you are drinking this while sick, make chicken soup with lots of onion, garlic and thyme and that will add the Metal Element that is needed.

Fried Rice

Most people don't realize that fried rice is simply a really good Asian way of using up leftover rice. It was one of my favorite childhood foods and I still love it and make it often. The secret to good fried rice is that the rice must be really dry, so you only want to use rice that has been in the refrigerator overnight or even several days - the drier it is the better. Don't use just cooked rice as that is a recipe for a gummy and sticky fried rice. It just won't work and is the biggest cause of Fried Rice Failure!

Fried rice is so versatile that you can add any little bits of meat or vegetables that you want. The most classic form of fried rice usually involves green onions (although pieces of yellow onion are also delicious), bits of meat - most often Virginia Ham or Southern Country Ham (they are a lot like Chinese hams) or shrimp and scrambled eggs. You don't have to use a wok, although the flavor is slightly more authentic - a frying pan is just fine - nonstick is preferable as rice does stick. And, like many Chinese dishes, you have to cook it in stages: scrambling the eggs first, then taking them out; cooking the green onions (or yellow onions or garlic) and rice together; then adding in the veggies and right before serving, add in the eggs and seasonings.

Now seasonings vary by region. In Northern China, it is just salt and pepper, farther south like in Shanghai, you will see Soy Sauce. In the Canton region, some people use ketchup, which is similar to a Chinese sauce and tastes much better than it sounds. In Indonesia, they use Sweet Soy Sauce - or Kecap Manis and in Thailand, they use Fish Sauce. Some people I know use Hoisin Sauce, Oyster Sauce or even Sriracha Hot Sauce - all of which are good. I am currently fond of mixing a bit of soy sauce with a bit of fish sauce, as it makes such a wonderful Umami taste. But I still keep going back to salt and white pepper as that was my childhood memory taste of really good Fried Rice that my grandfather and mother made.

I'm partial to leftover Terriyaki Chicken in my fried rice and also Chinese Barbecued Pork - although it does tend to turn the rice lightly pink. Actually, any meat will do and sometimes I add in some leftover baked tofu (baked in soy sauce and other spices). Sometimes I even add bits of pineapple (if I have any left over), which really adds a Thai flavor or I will add cut up tomatoes and add them at the end (you don't want the rice to get too soft). It is also a good way to use any cut up leftover vegetables from Chinese takeout (but don't use the sauce) - carrots, bok choy, cabbage, green or red pepper, broccoli, corn, water chestnuts, etc. all work.

The actual amounts of the ingredients doesn't really matter and I am simply giving you proportions - just use whatever you have on hand. Fried Rice is so versatile and so good that I deliberately make lots of extra rice when I cook it or take home rice from Asian restaurants so I can always have rice on hand to make it. I hope you will try to make Fried Rice if you don't already know how. And if you are an old pro at making it, try some new ingredients or seasonings to make your Fried Rice different for a change.

P.S. - the photo will be posted when my computer allows me to add it in.

Fried Rice

3 - 4 cups leftover white rice

2 - 3 eggs in a bowl, whisked with a fork until yolk is incorporated

4 - 5 green onions (scallions - 2 Tbsps reserved) or 1/2 cup chopped yellow onion and/or one garlic clove minced

3/4 cup to 1 cup of cut up meat of your choice - you can also use pieces of baked tofu

1/2 cup frozen peas

Optional: 1/2 cup of any other cooked meat or vegetables, cut in small pieces

4 - 6 Tablespoons light tasting vegetable oil (I used safflower - do not use olive oil!)

1 - 2 teaspoons salt (use only 1/2 teaspoon if using any other salty sauces)

1/4 to 1/2 teaspoon pepper - preferably white pepper

Optional: 1 - 2 Tablespoons of Soy Sauce, Thai Fish Sauce, Kecap Manis, Oyster Sauce, Hoisin Sauce, Ketchup, Sriracha, etc.

Heat wok and add 1 Tablespoon of oil (if using nonstick pan, do not preheat). When hot, add in the eggs and scramble lightly until just set, but still moist. Remove to a bowl until later.

Add in remaining oil and heat before adding green onions (or yellow onions or garlic) and cook until slightly softened. Add rice and stir fry until grains are separated - about 3 minutes. Add in meat and frozen peas and any other vegetables. Stir fry for an additional 3 - 5 minutes, then add in egg and break up into small pieces with the spatula. Season the rice with salt, pepper and soy sauce (and fish sauce or any other sauce you are using). Continue to toss and stir fry until seasoning is completely incorporated - 2 to 3 minutes. Put into a large serving bowl and sprinkle with 2 Tablespoons of remaining green onions.

Five Element Analysis

This dish looks like it is balanced because it is colorful, but a few elements are more represented than others. This gives you a chance to play with the ingredients to find a good balance or serve it with other stir fry dishes. In this dish: rice belongs to the Metal Element so that one is covered and the green onions and/or yellow onions and garlic all contribute too. The eggs make sure the Water Element is present and so do any of the salty sauces, such as soy sauce and fish sauce, and the peas bring in the Wood Element as do any other green vegetables. Pork or Shrimp would add more Water and chicken would contribute Wood whereas Beef would add the needed Earth Element as would cabbage, carrots or water chestnuts - so consider adding one of these. Fire is the only element missing except for a tiny bit of pepper unless you add ketchup or Sriracha or red peppers, so you can serve the fried rice with chili sauce on the side or drink tea as your beverage and you will have a balanced one dish meal.

Salmon, Zucchini and Corn Cakes

Some people love leftovers and some people hate them. I love to reuse the ingredients and make them into something else and my sister usually throws them away. I know quite a few people who dislike leftovers and don't take doggie bags from restaurants. I think there's such an opportunity for creativity with leftover food to make something new and different and delicious.

I'm getting ready to go to a TCM Kongress in Denmark and so it's time to clean out the fridge and use everything up. These times are when I get most creative as I won't let myself buy anything new. I had leftover baked salmon - baked with onion and lemon and some corn on the cob. I also had a slightly wilted zucchini and half an onion. When I combined those together with a bit of flour and two eggs, I created Salmon, Zucchini and Corn Cakes and they were wonderful! I've always loved Salmon Cakes, but I usually make them with canned salmon and crumbled up Saltine Crackers and Zucchini Cakes have always been one of my favorite ways, besides Zucchini Bread, to use up the end of the summer zucchini. And, this recipe was a big hit with my son, who isn't fond of either of the other two kinds of cakes. I think the salmon flavor mellows and is not as pronounced and the corn adds that wonderful bit of sweetness and texture that keeps the cake from being too soft. This recipe can easily be doubled and for me, it is a keeper so I'm happy to share it with you!

Salmon, Zucchini and Corn Cakes

8 oz cooked salmon (can also use a small can of salmon, drained and flaked)

1 medium zucchini, shredded

1 ear of cooked corn, cut off the cob (about 1 cup - can also use frozen corn in a pinch)

1/2 small onion minced finely

2 eggs

6 Tablespoons unbleached flour

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons vegetable oil (I used Safflower)

In a large bowl, make sure salmon is flaked into small pieces and add zucchini, corn, onion, eggs along with the flour, salt and pepper. Stir until thoroughly mixed.

In a large frying pan, heat up the vegetable oil until just hot. Using a large soup spoon, scoop a heaping spoonful of salmon mixture and put into the pan and press down to make 2 1/2 - 3" patties. Make as many fit into a pan (I could make 8) and fry until very browned (about 3 minutes) before turning over. Cook until the other side is brown (another 2 -3 minutes) and then remove to plate covered with a paper towel. Put into oven if you are making more than one batch. I like to sprinkle them with a bit of additional salt before serving. You can serve with a slice of lemon, ketchup, cocktail sauce or tartar sauce.

Five Element Analysis

Salmon and eggs are both part of the Water Element so that element predominates. Zucchini and corn are from the Earth Element. Wheat flour contributes the Wood Element and a squeeze of lemon when serving adds a bit more, whereas onion brings in the Metal Element. Pepper adds only a hint of the Fire Element, so that one needs building up. My son eats these with ketchup or cocktail sauce and that's one way to bring Fire in, but I also made a side salad of arugula and tomatoes to balance out the meal.