Oven Fried Rice

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!

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!

Oven Fried Rice

3 - 4 cups leftover, cold, cooked Rice

3 - 4 Green Onions, trimmed and minced

½ cup minced, cooked Meat of your choice (Ham is most traditional)

1/3 cup frozen Peas

1 -  2 lightly scrambled Eggs

3 Tablespoons Vegetable Oil

1 - 2 Tablespoons Tamari or Soy Sauce

Salt and Pepper to taste

 

Heat the oven to 475 degrees.  

 

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.  

 

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.  

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.

Five Element Analysis

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. 

Scallion Oil Noodles

 

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. 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 sauté 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. 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 a light, quick and easy meal and I make it at least once a week. So, I'm not sure why I haven't posted this recipe before now, but here it is! 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!

Scallion Oil Noodles 

1 bunch Scallions (about 6 - 7 Green Onions), ends trimmed, cult into 2 inch lengths and then cut lengthwise into shreds

2 Tablespoons neutral tasting oil (I used Safflower)

A pinch of Salt

3 Tablespoons Gluten Free Soy Sauce or Tamari

1/2 teaspoon toasted Sesame Oil

2 packages Ramen Noodles (I used Lotus Foods Millet and Rice Ramen)

1 cup of sliced and sautéed Pork or Chicken or Egg (recipes below)

Cook the Ramen according to the package directions. Drain and reserve.

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.

Sautéed Pork or Chicken

1/2 pound sliced Pork or Chicken, cut into thin shreds

1 Tablespoon Gluten Free Soy Sauce or Tamari

1 Tablespoon Rice Wine

1 Tablespoon Cornstarch

1 Tablespoon Vegetable Oil

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. 

Shredded Eggs

2 Eggs, lightly beaten

1 Tablespoon Vegetable Oil

2 teaspoons Gluten Free Soy Sauce or Tamari

1/4 teaspoon toasted Sesame Oil

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).

Five Element Analysis

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.  

Agedashi Tofu

 

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!

 

Agedashi Tofu

 

Dashi Stock (make ahead)

 

2 cups Water

1 3 – 4 inch square of Kombu

1/2 cup Bonito flakes

 

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. 

 

Agedahi Broth:

1 cup Dashi Stock (recipe above) 

2 Tablespoons Tamari

2 Tablespoons Mirin

1/2 teaspoon Sugar

A pinch of grated Ginger

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.

 

For the Tofu:

 

1 carton of Soft Tofu, drained, cut in half lengthwise and then into quarters to make 8 squares

1 teaspoon Salt 

¼ teaspoon White Pepper

½ cup Cornstarch or Potato Starch

½ cup of Vegetable Oil (I used High Heat Safflower)

 

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. 

Put the Cornstarch or Potato Starch in a shallow bowl and coat each Tofu piece.

 

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.

 

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.

 

Toppings:

Finely sliced Green Onion tops

Bonito flakes

Optional: Nori flakes, more grated Ginger, grated Daikon, a sprinkle of Shichimi Togarashi

Five Element Analysis

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. 

Simple Carrot Salad

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!

Simple Carrot Salad

4 large Carrots, trimmed, peeled and grated

1 large Lemon, juiced (about 5 Tablespoons)

1/3 cup of Olive OIl

1/4 teaspoon Sea Salt

1/8 teaspoon ground Cumin

1/2 Tablespoon (2 teaspoons) grated Onion

Optional: a pinch of Cayenne Pepper

Mix all ingredients together and let sit for at least 15 minutes or longer to marinate,

Five Element Analysis

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. 

Chorizo and Potato Soup

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!  

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! 

Chorizo and Potato Soup

4 large Russet Potatoes (or up to 8 smaller Potatoes), peeled and cut into a dice

1/2 White or Yellow Onion, chopped

3 Tablespoons Butter, Lard or Vegetable Oil

8 cups of Chicken or Vegetable Broth

1 9 oz Pork, Beef or Soy Chorizo

4 Corn Tortillas, sliced into thin shreds (about 1/4 inch wide) with the larger lengths cut in half

1/2 cup Vegetable Oil

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.

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. 

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. 

Make the Pico de Gallo (recipe below)

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. 

Pico de Gallo

3 Roma Tomatoes, cored and diced

1/4 cup diced White or Yellow Onion (from the other half used above)

1/2 of a small Serrano or Jalapeno Chile, minced (equals about 1 Tablespoon)

3 Tablespoons minced fresh Cilantro leaves

1/4 teaspoon Salt

Juice of one small Lime

Mix all the ingredients together in a small bowl and use as a garnish for the soup.

Five Element Analysis

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!

Sheet Pan Gnocchi with Sausage, Tomatoes and Zucchini

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!  

Sheet Pan Gnocchi with Sausage, Tomatoes and Zucchini

1 package GF Gnocchi (I used Le Veneziane)

Boiling Water

2 Italian Sausages, removed from casing and made into small meatballs

1 small Zucchini (or 1/2 of a larger one), cut into a large dice

10 Cherry Tomatoes

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/3 teaspoon Sea Salt (I used Maldon)

3 Tablespoons Olive Oil

Heat the oven to 425 degrees.

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.

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.

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. 

Note:  If you would like crispier Gnocchi, cook in the broiler separately until crisp and then add back to the other ingredients. 

Five Element Analysis

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!

Smothered Pork Chops with Gluten Free Onion Gravy

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). 

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!

Smothered Pork Chops with Gluten Free Onion Gravy

4 - 1" thick boneless Pork Chops

Salt for seasoning the Pork Chops

2 Tablespoons Vegetable Oil (I used Safflower)

3 Tablespoons Butter

1/2 large Onion chopped (about 1/2 cup)

4 Tablespoons Sticky Rice Flour (also called Glutinous Rice Flour or Mochi)

2 1/2 cups Chicken Broth

a pinch of fresh ground Pepper

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.

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.

Five Element Analysis

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. 

Green Beans with Mushrooms and Fried Shallots

I got inspired by a recent recipe by Ben Mims from the LA Times (thanks Ben), 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!

Green Beans with Mushrooms and Fried Shallots

1 pound of Green Beans, ends trimmed

8 ounces of mixd Mushrooms (we used King Oyster and Shitakes)

a pinch of Sea Salt and Pepper

2 large Shallots, sliced into thin rings (about 1/2 cup)

1 cup Vegetable Oil (we used high heat Safflower)

2 Tablespoons Tamari

1/3 cup Chicken or Vegetable Broth

2 Garlic Cloves, minced

Place the Green Beans in boiling water and blanch for 4 - 5 minutes.  Drain and rinse with cold water. Put aside.

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.

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.

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.

Five Element Analysis

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? 

Cranberry Sauce with Asian Flavors

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).

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!  

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!

Cranberry Sauce with Asian Flavors

 

12 ounces fresh Cranberries

¼ cup minced Shallots

1 Tablespoon Vegetable Oil

1 cup diluted Chicken or Vegetable Broth (½ cup Water and ½ cup Broth)

½ cup Rock Sugar 

½ teaspoon Salt

¼ teaspoon Five Spice Powder

 

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. 

Five Element Analysis

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!

Coconut Caramel Sauce

 

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!

Coconut Caramel Sauce

1/2 cup Sugar

2 Tablespoons Hot Water

2 Tablespoons Coconut Oil

2 Tablespoons Coconut Cream (from the top of the Can)

1/8 teaspoon or more flaky Sea Salt

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. 

Five Element Analysis

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.. 

Red Cooked Pork with Napa Cabbage

 

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. 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.

Red Cooked Pork with Napa Cabbage

1-1/2 pound of Pork Shoulder, cut into cubes (or Chicken Things or Tofu)

4 cups Water

1/2 cup low sodium Tamari (used a little less if using regular Tamari or Soy Sauce)

1/2 cup Rice Wine

1/2 yellow Onion, chopped

4 - 5 Green Onions, white part only

a 1" chunk of Ginger, needed and cut in half

1 Tablespoon of Rock Sugar (or Light Brown Sugar)

1/4 - 1/2 teaspoon Five Spice Powder

6 - 8 whole Napa Cabbage leaves, bottom trimmed off and cut into 1" pieces

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. 

Five Element Analysis

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. 

Dill Potato Salad

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. 

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 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 some 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.

Dill Potato Salad

6 small to medium Potatoes, washed (equals about 4 cups when peeled and cut up)

3 - 4 stalks of Celery (about 1-1/2 cups), cut into small pieces

1/2 cup minced Red Onion

1/4 cup (loosely packed) Dill, minced

1 cup of a tangy Mayonnaise (or add 1/2 teaspoon of Vinegar or Pickle Juice to your Mayo)

2 teaspoons Dijon Mustard

1 teaspoon Sugar

1/2 teaspoon Salt

Optional:  1/2 cup chopped Dill Pickles

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.

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.

Five Element Analysis

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.

Gluten Free Peach Galette

 

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!  

Gluten Free Peach Galette

For Peach Filling:

 

2 large Peaches (equals about rounded cups peeled and slicced

2 Tablespoons or more Sugar

2 heaping Tablespoons Cornstarch

Optional:  pinch of Cinnamon and.or Nutmeg

 

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.

 

Gluten Free Pastry Dough

 

1 ½ cups Gluten Free Flour Blend (with Xanthan Gum or add 2 teaspoons)

½ cup cold Butter, Lard or Vegetable Shortening

1 large Egg

2 teaspoons Sugar

½ teaspoon Sea Salt

1/3 cup Ice Water

 

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). 

 

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.

 

Place in the oven and cook for about 45 minutes or until the pastry is golden brown. Serve warm or cool.  

Five Element Analysis

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.  

 

Mango Jelly with Coconut Milk

In these strange times of lockdown, a lot of people are craving comfort foods from their childhood.  I recently decided to remake one of my old favorites - Jello with Milk. My family wasn't big on desserts and this is one of the few things that my Father made for us, so there are some happy memories associated with it. And, the other reason I made it is that I realized that my Father died 40 years ago on September 13th, so I made this new version in his honor. 

I've long avoided my formerly loved Red Jello because of my reaction to food coloring and as an adult, I definitely developed a lactose intolerance. So this new version uses natural Gelatin, from either Beef or Pork, or you can use Agar Agar for a vegan option. And, I made the Jelly with Mango Juice and substituted lightly sweetened Coconut Milk. You can make the Coconut Milk as sweet as you like and you can sweeten the juice if you like too. I used superfine Sugar as it dissolves easier and this can easily be made by pulsing regular sugar in a food processor for a bit. If you use regular sugar, you may want to heat the Coconut Milk to help the Sugar dissolve, but be sure to cool it before serving. This recipe can also be adapted using all different kinds of juice. I was going for the tropical flavors and I happened to have Mango Juice in my fridge.  I have to admit that I still absolutely love this dessert!  I miss my Father to this day, but I have so many good memories. Like Proust and his Madeleines, this is one of my good food memories, all grown up!

Mango Jelly with Coconut Milk

2 cups Mango Juice

1 Tablespoon Gelatin (I used Pork Gelatin)

1 can of Coconut Milk

1 - 3 Tablespoons Sugar (superfine if possible)

Take 1/2 cup of Mango Juice and sprinkle in the Gelatin, whisking to combine. Let it bloom for 5 minutes and it will end up looking somewhat curdled. 

In the meantime, Place the remaining 1 1/2 cups of Mango in a small pan and heat until just before it starts to boil. Pour in the bloomed Gelatin and stir to combine. Pour into a small square or rectangular pan, cover and refrigerate several hours or overnight. 

When ready to serve, open the Coconut Milk (and Cream on top) and pour it into a bowl. Whisk in the Sugar, 1 Tablespoon at a time, tasting with each addition, and stir until it is dissolved. Or if using regular Sugar, heat until the Sugar is dissolved and then cool before serving. 

Unmold the Gelatin and cut into cubes. Pour Coconut Milk into 3 - 4 small bowls and add the Mango Cubes on top.

Five Element Analysis

Even though this dessert is not that sweet, it is very Earthy as tropical fruits, both the Mango and the Coconut belong to the Earth Element. However, there is a bit of the Metal Element in Coconuts as well as Coconut Milk is white and Gelatin involves cartilage, which is part of the Wood Element. If you use Agar Agar, you have added the Metal Element. This is clearly not a balanced dish by itself, but adds some Earth to whatever meal you serve it with. 

Tofu and Vegetable Scramble

 

I had some veggies and leftovers languishing in my fridge and needed to use them up. So, I made a Tofu Scramble and added them in. My good friend Deirdre often makes Tofu Scrambles for us when we travel to our classes and stay in an Airbnb.  So, I took one of her tricks, which is to use Turmeric to color the Tofu so that it looks so much more appetizing - it's also good for lowering inflammation. Besides the Tofu, I used a Leek, although you could easily use Onions or Shallots or Green Onions, and a half of a Red Pepper, along with some leftover Corn and a big handful of chopped Kale that was part of a vegetable delivery gift. I sautéed them all together and added a bit of Vegan Chicken Broth powder and some Tamari. It was delicious!  Not only did I clean out my fridge a bit (and throw in everything I could except the Kitchen Sink - as the saying goes), I made a wonderful dish just perfect for a healthy lunch, although it would be good for breakfast too!

Tofu and Vegetable Scramble 

1 package (14 ounces) Firm Tofu, drained and crumbled

1 Leek, green part cut off, cut in half, rinsed and then cut into small pieces (or 1/2 cup of chopped Onion or Shallots)

1/2 large Red Pepper, trimmed and cut into a small dice

1/2 cup of cooked (or frozen) Corn

2 cups chopped Kale or other Greens 

2 Tablespoons of Vegetable Oil (I used Sunflower)

1/2 Tablespoon of dried Turmeric

1/2 Tablespoon of Powdered (Vegan) Chicken Broth (I used Orrington Farms)

1 Tablespoon of Tamari or Soy Sauce

Fresh ground Black Pepper

In a wok or a large frying pan, heat the Oil and add in the Leek and Red Pepper. Cook until it just softens and add in the Tofu, Corn and Kale. Cook until the mixture is bubbling a lot, stirring often and the greens are wilted. Then add in the Seasonings and stir to combine. Taste and adjust, as necessary. Sprinkle with Pepper and serve.

Five Element Analysis

Tofu is part of the Metal Element and the Leeks add even more as do the spices in the Vegan Chicken Broth. Kale, as a dark green Vegetable contributes both the Water and Wood Elements and the Tamari brings in a little more Water. The Red Pepper and Black Pepper makes sure that the Fire Element is present and the Turmeric and the Corn add in the Earth Element. This, then, is a very balanced dish!

Roasted Ratatouille with Ventrache or Pancetta

 

I love making Ratatouille in the Summer when the Tomatoes are ripe. Today, I had my very first harvest of Plum Tomatoes and I was very excited. I was previously gifted with a lot of Zucchini and I almost always have an Eggplant in the fridge too, so it was time to make it! I think having ripe Tomatoes makes a huge difference as they are much sweeter.

Usually, Ratatouille requires the top sauce the vegetables separately before putting it together to cook in a sauce.  But this time I did something different! I decided to roast all the vegetables before putting them together. I used 3 different sheet pans - one small one for the Eggplant and another small one for the Tomatoes and one big one for the Zucchini, Red Onion and Red Pepper. I used Parchment to keep anything from sticking. Then I put them all in the oven after tossing them with Olive Oil and Salt and scooped whatever vegetable was done at 20, 30 and 40 minutes increments. When they were all done, I tossed them all together and added in some cooked Ventreche, which is the French version of Pancetta that I crisped in a frying pan while the vegetables were roasting. But you can leave it out if you are a Vegetarian. I like the extra saltiness and chewy texture it adds. This version of Ratatouille was so easy and so good that I'm going to make it this way from now on!

Roasted Ratatouille with Ventracche or Pancetta

1 medium Eggplant, ends cut off and cut into 1/2 inch cubes

1 teaspoon Salt for the Eggplant

2 small or 1 medium Zucchini, cut into 1/2 inch pieces

1 Red Bell Pepper, stem cut off, seeds and membranes removed and cut into 1/2 inch pieces

1/2 large Red Onion, diced

4 Roma Tomatoes cut into a dice

2/3 cup Extra Virgin Olive Oil

1 teaspoon Salt

Sprinkling of Black Pepper

1 cup of cubed Ventrache or Pancetta

Place the Eggplant into a bowl and salt it. Leave while you cut the other vegetables.

Heat oven to 400 degrees. Line two 1/4 sheet pans and one 1/2 sheet pan with Parchment. Or use two 1/2 Sheet Pans but keep the Tomatoes and Eggplant separate

 

Rinse the Eggplant pieces and put the pieces onto one of the 1/4 sheet pans. Drizzle with 4 Tablespoons of Olive Oil and a little Salt and Pepper. 

Then put the Tomato on the other 1/4 sheet pan. Drizzle with 2 Tablespoons of Olive Oil. Sprinkle with a little Salt and Pepper

Then put the Zucchini, Red Pepper and Onions on the 1/2 sheet pan separated a little and drizzle with the remaining Oil and sprinkle with the remaining Salt and a little Pepper.

Place all the sheet pans in the oven. Cook for 20 minutes before checking. 

In the meantime, cook the Ventrache or Pancetta in a small frying pan on the stove, rendering the fat and making it a little crisp. Drain on a paper towel lined plate.

Remove the Onion pieces if the edges are starting to brown and place in a bowl. Cook the remaining vegetables for an additional 10 minutes and remove the Zucchini and place in the bowl. Cook for an additional 10 minutes and remove the Red Pepper and Tomato and put into the bowl. Cook for 5 more minutes and remove the Eggplant and add to the bowl. Add the Ventrache (or Pancetta) and toss to coat. Serve warm or cool.

Five Element Analysis

Eggplant and Ventrache (or Pancetta) both belong to the Water Element. The Olive Oil contributes the Wood Element and the Tomatoes and Red Pepper makes sure that the Fire Element is present as well. The Zucchini brings in the Earth Element and the Onions round out the Elements by adding Metal. To me, this is the perfect light Summer meal and it's balanced too!