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. 

Chard Salad

I've been staying home and using up all the perishable food I bought last week. So I've been cooking up a storm. First to use up are all the leafy greens as the hard vegetables will keep for quite a while. Last night I made a Chard Salad that we really enjoyed that was dressed with a Lemony Dressing that comes form my friend Kelly. The secret ingredient is Bragg's Liquid Aminos along with some Red Onion and Garlic that marinated in the dressing. To make the Salad more colorful, I used an Orange Pepper cut up. It's full of Vitamin C - more than Oranges! And, I sprinkled the Salad with toasted Sunflower Seeds for even more crunch. It was so good that I have to share it with you!

Chard Salad

1 large bunch of Chard

1 small Orange Pepper, trimmed and cut into small pieces

1/4 cup Lemon Juice

1/4 cup Olive Oil 

1/4 cup minced Red Onion

2 Garlic Cloves, minced

1 teaspoon Bragg's Liquid Aminos (or Coconut Aminos)

1/3 cup Sunflower Seeds, toasted

Put the Onions, Garlic, Lemon Juice, Olive Oil and Bragg's Liquid Aminos in a salad bowl.  Stir to combine. 

Wash the Chard thoroughly to remove any sand. Tear the leafy part of the Chard off the Stalk and then tear into bite size pieces. Place in the salad bowl.  Add in the pieces of Orange Pepper and toss so that the dressing coats everything thoroughly. 

This salad can be made ahead and refrigerated. Sprinkle with Sunflower Seeds before serving. 

Five Element Analysis

Chard is a leafy green so you know that it's part of the Wood Element and the Lemon Juice and Olive Oil add even more. The Orange Pepper brings in the Fire Element and the Sunflower Seeds and the Bragg's Liquid Aminos contribute the Water Element. The Metal Element is represented by the Onion and Garlic.  So, all that's missing is the Earth Element so serve it with a main dish from the Earth Element like a Steak, if you are a carnivore or some baked Butternut Squash if you are Vegan, for a balanced meal!

Broccoli Salad with Ceasar Style Dressing

I was in the mood for some Broccoli Salad, but I didn't want the usual sweet ones. So, I decided to make one with a Caesar Style Dressing, minus the Parmesan and it turned out wonderfully. I chopped up the Broccoli and softened it slightly by pouring boiling water over it and letting it sit for about 5 minutes. I didn't have any Anchovies so I whipped up a dressing that included Mayonnaise, a bit of Worcestershire, a bit of Fish Sauce since it's also made from Anchovies, some Lemon, a pinch of Sugar and minced Garlic. It was wonderful!  If you can eat cheese, you could sprinkle some Parmesan on top to make it even more authentic and of course some Croutons would be good as well. I loved this Salad!

Broccoli Salad with Caesar Style Dressing

2 cups chopped Broccoli including trimmed and peeled stems

1/4 cup Mayonnaise
1/2 teaspoon Lemon Juice

1/2 teaspoon Worcestershire Sauce

1/2 teaspoon Fish Sauce

1/8 teaspoon Sugar

1 small Garlic clove, minced

freshly ground Pepper

Optional:  2 Tablespoons Parmesan Cheese

Put the chopped Broccoli in a bowl and cover with boiling water for 5 minutes.

In a small bowl, mix together the Mayonnaise, Worcestershire Sauce, Fish Sauce, Lemon Juice, Sugar and Garlic.

Drain the Broccoli and pour the Dressing over it and stir to combine. Let marinate for at least 30 minutes before serving. Toss again before serving. Sprinkle with the freshly ground Pepper and Parmesan Cheese, if desired.

Five Element Analysis

Broccoli, as a dark green vegetable, clearly belongs to the Wood Element. It also looks like little trees! The Lemon Juice adds a bit more. The Mayonnaise, Garlic and Parmesan contribute the Metal Element and the Eggs in the Mayonnaise along with the Worcestershire and Fish Sauce bring in the Water Element. The Fire Element is only represented by the hint of Pepper and the Earth Element by the pinch of Sugar. So, be sure to add foods from these two elements to round out the meal!

Potluck Bean Salad with Mexican Flavors

Many of you who are my students know that it has been a very busy time for me for both personal and professional reasons. And by the way, my Cookbook will be ready very soon!  So, I haven't done much cooking except that on the last day of my recent module, I decided to bring in lunch since there was a Sounders soccer championship going on in the stadium nearby and all the restaurants nearby were booked for lunch. I made my usual Chicken Salad and Tuna Salad along with a Bean Salad that was so good that I had to share it here and also so I wouldn't forget how I made it! It's really a homemade Salsa mixed in with Beans along with some Corn and Green Peppers. I added Avocado too. It was a huge hit especially with my Vegan students, and I realized what a great Potluck dish this would be. I will definitely make it again, especially for a crowd!  I forgot to take a photo and will add it next time I make it.  

Potluck Bean Salad with Mexican Flavors

2 cans Black Beans

2 cans Pinto Beans

1 Green Pepper

½ White Onion

6 medium Tomatoes

4 ears of Corn, cooked or use 2 cups of frozen Corn

Juice of 5 Limes (or Lemons)

½ cup of Vegetable Oil

1 large or 2 small Serrano Chios

2 teaspoons Salt

1 teaspoon Sugar

Optional:  2 - 3 ripe Avocados, cut into small pieces

For Serving:  Cilantro Leaves

Drain the Beans in a Colander, rinse and drain again. Put the Beans into a large mixing bowl. 

Cut the Green Pepper, Tomatoes and the Onion into small pieces and add to the bowl. Cut the Corn off the cob and add to the bowl

In a small mixing bowl, add together the Lime Juice, Vegetable Oil, Serrano Chili, Salt and Sugar. Stir to combine well.  Pour over the Beans and mix well.  Add the Avocado, if using and stir in gently.  Let the Bean Salad sit for at last 15 minutes, preferably longer in the refrigerator.  When ready to serve, sprinkle with Cilantro leaves.  

Five Element Analysis

Beans belong to the Water Element, especially Black Beans and Avocado adds in a bit more Water along with some of the Wood Element too. The Wood Element is further enhanced by the Lime Juice. The Green Pepper belongs to the Fire Element, with a bit of Wood *because of the color) and the Serrano Chiles and Tomatoes make sure that the Fire Element is fully represented. The Corn contributes the Earth Element and the Onion brings in the Metal Element, along with the Cilantro. This is a beautiful, colorful salad so you probably guessed that it contained al Five Elements and it does in a very delicious way!

Ukranian Style Cabbage Salad

My friend Wendy recently went to a Ukranian festival here in Seattle and told me about the wonderful Ukranian Coleslaw she had there that was full of Dill and other vegetables. I remembered for the first time in a long time that I used to make a simple version of this salad for my ex-husband. who has Ukranian heritage. It's a simple Cabbage Salad, but it is so full of flavor. I can't believe I haven't made it in so many years and now that I have remembered it, I will be making it often as I love the flavor of fresh Dill and I love Cabbage too.

Ukranian Style Cabbage Salad

4 cups Red Cabbage, shredded

1 teaspoon Salt

1/4 cup fresh Dill, cut into small pieces + 1 Tablespoon extra for garnish

1/4 cup White Vinegar (I used White Balsamic)

1/4 cup Sunflower Oil

1 teaspoon Sugar

Place the Cabbage in a mixing bowl and add the Salt. Mix in with your hands and massage it in thoroughly. Let the Cabbage sit for 15 minutes.  

Then in a small mixing bowl, mix together the fresh Dill, Vinegar, Sunflower Oil and Sugar.  Stir to blend thoroughly and pour over the Cabbage. Let sit for another 15 minutes before serving or refrigerate until you are ready to serve it. It keeps overnight very well. Garnish with the remaining Dill before serving.

Five Element Analysis

Cabbage belongs to the Earth Element and this dish is primarily Earthy, but the Red Color of the Cabbage in this dish also brings in a little of the Fire Element too. The Vinegar contributes the Wood Element and the Dill adds in e Metal Element. The Oil, made from Sunflower Seeds adds some of the Water Element too. So this Salad has more intrinsic balance than is evident and makes a good side for meat dishes.  

Deconstructed Chicken in Lettuce Wrap Salad

I'm so behind on posting as I have been finishing up the Cookbook - it's gone to layout and now we have to start taking photos. I'm hoping for a fall release date so I will keep you posted. I'm really excited to see it taking shape - my son Stephen and I have been working on it for 3 years!

In the meantime, I have been cooking, as I do most days, but I pretty much cook my old standards, most of which are posted here on this blog. So, I decided to give you a preview of one of the recipes in the cookbook that we have been working on.  

I was testing Chicken in Lettuce Wraps, but the Iceberg Lettuce I bought had leaves that were so tightly bound that it wouldn't let me get big enough pieces to make into wraps so I got fed up and chopped it up instead. Deconstructed Chicken in Lettuce Wrap Salad was born. It was so incredibly good that I may never try to make Chicken in Lettuce Wraps again the old fashioned way except maybe for a party and then I would use cute little Butter Lettuce leaves as they are so much better behaved!  

This Salad is very easy to make and can be made quickly.  The only downside is that you do have to eat it right away because it is a warm salad. If you feel like taking the time to make them, fried Bean Thread Noodles would make this even better.  Hope you enjoy this as much as I did!

Deconstructed Chicken in Lettuce Wrap Salad

1/2 pound ground Chicken

1 Tablespoon Rice Wine

1 Tablespoons Tamari 

3 Dried Shitake Mushrooms, rehydrated in boiling water, stems trimmed and chopped into small pieces

½ cup chopped Water Chestnuts (from a can)

2 Tablespoons Oil

1/2 teaspoon peeled and grated Ginger

2 Green Onions, minced – white and green parts separated

3 Tablespoons Chicken Broth mixed with 1/2 Tablespoon Tamari

¼ teaspoon Sesame Oil

1 scant teaspoon of Cornstarch mixed with 2 teaspoons of Water

½ head of Iceberg Lettuce, core removed

Optional: 1/3 cup Pine Nuts for garnish

1/4 cup Gluten Free Hoisin Sauce mixed with enough Hot Water to make it pourable

Marinate the Chicken with the Rice Wine and Tamari for at least 15 minutes.

In a large frying pan or wok, heat the Oil and add in the Ginger and the white part of the Green Onions. Cook until you smell the fragrance. Then add in the Chicken, Mushrooms and Water Chestnuts and cook until the Chicken is opaque. Add in the Chicken Broth mixture and the remaining Green Onion pieces. Then add in the Cornstarch mixture and stir until thickened. 

Chop ½ head of Iceberg Lettuce and place in a bowl. Top the Lettuce with the Chicken Mixture and drizzle the thinned Hoisin Sauce over it. Then sprinkle with Pine Nuts. Toss before serving. 

Five Element Analysis

Chicken belongs to the Wood Element and Lettuce is part of the Fire Element and the Rice Wine adds just a bit more. The Water Element is represented by the Shitake Mushrooms, Tamari, Sesame Oil and Hoisin Sauce as well as the Pine Nuts.  The Green Onions make sure that the Metal Element is also present and the Ginger, which is partly Metallic adds a bit more, but also contributes the Earth Element. The Water Chestnuts are also a mixed Element food as they grow under Water, which brings in a bit of that Element, but have a brown exterior, which makes them also Earthy and the flavor is a bit sweet so it can be considered mostly Earth. The little bit of Cornstarch adds a tiny amount of more Earth. So, it looks like this Salad is a fairly balanced Five Element dish!

Italian Cabbage Salad

It's been a crazy month around here with lots of comings and goings - houseguests and kid's moves - and so I've had vey little time to post. Besides that, And, I'm mostly only doing really light meals and salads. Finally, I am getting back to my usual routines and getting to post a few things too.

My latest favorite salad, which I made when there was very little in the fridge, is a marinated Italian Cabbage Salad. It has the usual flavors of an Italian style Vinaigrette with Balsamic Vinegar and the advantage of this salad is that it keeps well. Cabbage can hold up to the dressing for quite a long time so I usually double the recipe when making it. I love adding lots of Pine Nuts to give even more texture.  

Italian Cabbage Salad

2 cups shredded Green Cabbage

2 cups shredded Red Cabbage

1/4 cup Basil Leaves, sliced thinly (Chiffonade)

1/4 cup Red Onion minced

1/4 cup Balsamic Vinegar

1/3 cup Extra Virgin Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

1/3 - 1/2  cup Pine Nuts

In a small frying pan, cook the Pine Nuts until you can smell their fragrance and they just start to brown.  Remove to a plate to cool. 

Place the Cabbage and Basil in a serving bowl. In another smaller bowl, mix together the Red Onion, Balsamic Vinegar, Olive Oil, Salt and Sugar.  Stir to combine and pour over the Cabbage.  Toss to coat thoroughly and sprinkle on Pine Nuts. Let the flavors meld for at least 15 minutes or place in the refrigerator to serve later.  

Five Element Analysis

Cabbage belongs to the Earth Element although the Red Cabbage also contributes some Fire. The Pine Nuts bring in the Earth Element. The Balsamic Vinegar and Olive Oil make sure that the Wood Element is involved and finally the Basil and Red Onion both come from the Metal Element. As a side dish, it's quite balanced, but for a meal, be sure to have more Fired Foods.  

Vietnamese Meatball Bun Salad Bowl

It's hot and smoky here in Seattle due to all the wild fires burning in British Columbia. That makes me too tired to cook much, so I've been eating a lot of salads and sandwiches. Tonight, though, I was craving Bun, which is a Vietnamese Salad bowl full of Rice Noodles, Cucumber, Carrots and lots and lots of fresh herbs like Cilantro, Thai Basil, Mint and Shiso Leaf. Unfortunately, my favorite Vietnamese restaurant closed recently near my house and I didn't want to drive downtown to their other location. The solution? I decided to make it myself. Luckily, I have Mint, Shiso Leaf and Thai Basil all growing in my garden and I always have Cilantro in my fridge along with Carrots, Cucumbers and Lettuce. The only thing I was missing was Pork that I could slice to caramelize the Vietnamese way. But, I did have ground Pork so I made Vietnamese style Meatballs in the Broiler and I added just a bit of caramel into the Pork to give it the right flavor. I got that idea from a recipe I saw once and wrote down on a little slip of paper, which I kept, but I am sorry to say that I didn't write down where it came from. So thank you to whomever created that recipe. I topped the salad with chopped roasted Peanuts and I was in heaven. It was so good!  I might not need to order takeout anymore since I love this version so much!

Vietnamese Meatballs

1 pound ground Pork

1 large Shallot, minced

3 Tablespoons Fish Sauce

2 Tablespoons Sugar 

3 Tablespoons Boiling Water

2 Tablespoons Cold Water

Put the Pork into a mixing bowl and add the Shallot and Fish Sauce. Then in a small frying pan, add the Sugar and Boiling Water. Cook over medium heat for about 8 minutes or until golden brown. Then quickly add in the cold water, stir and add to the Pork mixture. Stir to combine, pushing the meat down with a spatula until it becomes somewhat pasty. Shape into about 20 meatballs and place on a baking sheet. Press to flatten. Put into the broiler and cook for 4 - 5 minutes and then turn over and cook for an additional 4 minutes.  

Bun Salad Bowl

8 ounces of Rice Noodles

1 large or 2 smaller Cucumbers, peeled and cut in half

1 large Carrot, peeled

1 small head of Butter Lettuce, washed

1/2 cup of Cilantro Leaves

1/2 cup of Thai Basil Leaves

1/2 cup of Mint Leaves

Optional:  1/2 cup of Shiso Leaves

1/3 cup chopped roasted Peanuts

Cook the Rice Noodles in boiling water from 7 - 10 minutes. Drain and rinse with Cold Water. Place in a serving bowl. 

Remove the Seeds from the Cucumbers using a small spoon.Then cut into julienne pieces about 2 inches long.Julienne the Carrots into similar size pieces. Then slice the Lettuce using a Lettuce knife or tear into thin strips. Place on top of the Noodles. Then sprinkle on the fresh herbs. Lay the Meatballs on top of that and sprinkle with the Peanuts. Pour the Dressing over all and toss before serving.

Nuoc Cham Dressing

1/2 cup Lime Juice

2 Tablespoons Light Brown Sugar

2 Tablespoons Sugar

1 cup Boiling Water

4 Tablespoons Fish Sauce

2 Garlic Cloves, minced

1/4 teaspoon Red Chili Flakes

In a bowl, stir together the Sugar and the Boiling Water. Stir until dissolved and then add in the Lime Juice, Fish Sauce, Garlic Cloves and Chili Flakes.  

Five Element Analysis

Pork belongs to the Water Element and so does the Fish Sauce. The Wood Element is represented by the Lime Juice. The Fire Element is seen in the Lettuce and Chili Flakes. The two kinds of Sugar, the Peanuts, the Cucumber and the Carrot all make sure that the Earth Element is present. And finally the Metal Element is represented by the pungent herbs, the Shallot and Garlic and the Rice Noodles. This then is a perfectly balanced Summer meal!

Samphire Salad

The first time I tried Samphire was when I was walking by the sea when I lived in California. It was early summer and my friend bent down and plucked a piece and told me to eat it. I thought it was ice pant. I was amazed that it was salty and delightfully crunchy! We gathered a bunch of tips and went home and made a lovely salad dressed with Olive Oil and Meyer Lemon Juice. I didn't eat Samphire again for many years until I visited friends in England, where it is much more commonly eaten. Just last week, I found it in my local grocery store going by the name of Sea Beans. I bought a bagful and used it several different ways. My favorite was a salad using the Asian flavors of Rice Vinegar, Sesame Oil, Garlic, just a hint of Low Sodium Tamari and a little extra Sugar to balance out it's natural saltiness. I think Samphire tastes better blanched or about 10 seconds to help release a bit of the salt. I found out that it really is a succulent, which is why it is so juicy. It is so delicious that I recommend you try it if you haven't already!

Samphire Salad

4 cups Samphire, washed

Hot Water for blanching

1 small Garlic Clove minced

3 Tablespoons Seasoned Rice Wine Vinegar

2 Tablespoons toasted Sesame Oil

1 Tablespoon Vegetable Oil (I used Safflower)\

1 teaspoon Low Sodium Tamari

1/2 teaspoon Sugar

Place Samphire in a bowl and cover with boiling water for 10 seconds. Drain and rinse with cold water. Place back in the bowl.  In another bowl, mix together the Vinegar, Sesame Oil, Vegetable Oil, Tamari, Garlic and Sugar. Stir to combine and pour over the Samphire. Toss to coat and serve immediately or refrigerate to serve later.

Five Element Analysis

Samphire, being so salty must somehow belong partially to the Water Element and partially to the Wood Element.  The Tamari and Sesame Oil add more Water and the Vinegar adds more Wood. The Garlic contributes a little bit of the Metal Element and the Sugar in the Seasoned Vinegar and added in bring in a bit of the Earth Element too.  The Fire Element is not present so this would be a good side salad for a meal that has more Metal, Earth and Fire foods. 

Red Quinoa Salad with Italian Flavors

While teaching in England, I made dinner most nights rather than go out to eat and I always kept in mind that I wanted to cook things that would also be good for lunch the next day. The one dish that stood out to me was the Quinoa Salad I made with Sun Dried Tomato, Parsley and Green Onion tops. It had a light Balsamic Vinegar and Olive Oil Dressing and it was even more delicious the next day!  It's easy to make and I think it would be the perfect dish to bring to a potluck. I'm going to be making this dish again and again.

Red Quinoa Salad with Italian Flavors

1 cup Red Quinoa

1 1/2 cups of Water

1/2 teaspoon Salt

3/4 cup of minced Sun Dried Tomatoes (packed in oil and drained)

1 cup of Parsley leaves, washed and minced

1/2 cup Green Onion tops, sliced thin

3/4 cup toasted Pine Nuts, 1/4 cup reserved for serving

3 Tablespoons Balsamic Vinegar

3 Tablespoons Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

Rinse Quinoa and drain. Then add to a small pot and add the 1 1/2 cups of Water and 1/2 teaspoon of Salt. Bring to a boil, reduce heat and cover for 20 minutes.  Remove from heat and let cool for about 30 minutes.

In a serving bowl, add the Sun Dried Tomatoes, Parsley, Green Onion, 1/2 cup of the Pine Nuts and the Quinoa. In a small bowl, mix together the Balsamic Vinegar, Olive Oil, Salt and Sugar. Pour over and toss to combine. Sprinkle with the remaining 1/4 cup of Pine Nuts and serve. Can be refrigerated and served the next day.

Five Element Analysis

Quinoa as a seed belongs to the Water Element and Pine Nuts add even more. Balsamic Vinegar and Olive Oil both bring in the Wood Element. The Sun Dried Tomatoes contribute the Fire Element and the Parsley and Green Onions are part of the Metal Element. Only a hint of the Earth Element is present so be sure to serve this with an Earthy meat like Beef or with another dish, like Squash or a sweet dessert to create a balanced Five Element meal.

Wild Rice Salad

I bought a lot of Wild Rice last year at a discount food warehouse and it's just been sitting in one of my glass canisters on the kitchen counter just begging me to cook it. Wild Rice is a true rice by the way, it is the seed of an aquatic plant.  When cooked, it has a slightly nutty flavor and is a bit chewy. The good news is that it is also gluten free.  So, I finally grabbed some and made a Wild Rice Salad.   was in the mood for something a little sweet and a little tangy so I used a Balsamic Dressing with dried Cranberries along with chopped Parsley, some Green Onion tops and toasted Sunflower Seeds. It was amazing!  And, like may grain salads, it tastes even better the next day!  

Wild Rice Salad

1 cup dried Wild Rice

4 cups boiling Water

1 bunch of Parsley, leaves pulled off the stems and minced (about 1 cup)

13 cup Green Onion tops, sliced thin

1/2 cup dried Cranberries

1/3 cup Sunflower Seeds

3 Tablespoons Balsamic Vinegar

3 Tablespoons Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

Heat the Water in a pot and bring to a boil. Add the Wild Rice, reduce the temperature and simmer for 45 minutes. Drain and let cool slightly

In a large bowl, mix together Parsley, Green Onions, Cranberries, Balsamic Vinegar, Olive Oil, Salt and Sugar. Stir to combine and add in the Wild Rice. Toss and let sit for at least 15 minutes or refrigerate.  Add in Sunflower Seeds just before serving.

Five Element Analysis

Wild Rice is considered a Water food and the Sunflower Seeds add even more of this element.  The Parsley adds some of the Wood Element as well as some Metal. The Wood Element is further enhanced by the Balsamic Vinegar and Olive Oil. The Cranberries bring in the Fire Element and the Metal Element is also represented by the Green Onions. Only the Earth Element is deficient as the sweetness of the Sugar and in the Balsamic vinegar is very little Earth, so be sure to serve this wonderful Salad in a meal with that Element involved like Root Vegetables, Squash or Beef.  

Sesame Salad Dressing with Romaine

It's the 8 year anniversary of Five Element Food!  I actually can't believe that I have kept this up for so long and I haven't even come close to running out of recipes. It also means that it is Chinese New Year.  It's the Year of the Dog (there's a forecast on my website - www.lotusinstitute.com). And, as always, I have to eat as many lucky foods as I can in the next two weeks (see Chinese Lucky Foods on this blog). Since I am celebrating Chinese New Year's Eve tonight, I have made of a lot Dumplings and Radish Cake and will make some Pea Sprouts (all previous posts). And every year I add some new dishes and there are many foods I will make in the coming days.

Tonight, I made a Sesame Seed Dressing that I served on Romaine Lettuce and a sprinkling of diced Red Pepper.  Lettuce is lucky because it sounds like increasing wealth and Sesame Seeds increase creativity.  I had a similar salad at a Dumpling House not that long ago that I loved, so I came home and made it and have saved the recipe for this important Chinese holiday.  The only trick is to decide how much of the Tamari to use since different kinds of Tahini have such different flavors and consistencies.  Be sure to buy Tahini that has not yet been made into a sauce for Falafel or used as a dip - The Tahini I am talking about should be like a paste that can be found either be in a jar or a can and should made with ground, roasted Sesame Seeds. There is also a question of how much Broth or Hot Water to use based on how thick the Tahini is, so use your best judgement and start with the smaller quantity and add more of the Tamari or Broth/Water as needed. This Sesame Salad Dressing should be on the thin side and drizzle it on right before serving. This Sesame Salad is delicious and would be good anytime. Happy New Year!

Sesame Salad Dressing

1/2 cup Tahini 

1/4 cup to 1/2 cup hot Chicken Broth, Vegetable Broth or Hot Water (depending on the thickness of the Sesame Paste)

1 1/2 - 2 Tablespoons Tamari (or Soy Sauce)

1 - 1 1/2 Tablespoon toasted Sesame Oil

2 teaspoons Rice Vinegar

1/2 - 1  teaspoon Salt

1/2 - 1 teaspoon Sugar

Optional:  A pinch of Red Pepper Flakes or Cayenne or 1/4 teaspoon Chili Oil

Put the Tahini in a bowl and add the hot Chicken/Vegetable Broth or Hot Water. Stir to combine.  Add in Tamari, Sesame Oil, Rice Vinegar, Salt, Sugar and Chili (if using).  Mix thoroughly and taste, adding more Tamari, Salt, Sugar or Broth if needed to achieve your preferred taste and consistency.  

Drizzle the Sesame Salad Dressing over a Salad made of Romaine Lettuce sprinkled with 1/4 cup of diced Red Pepper.

Five Element Analysis

Lettuce belongs to the Fire Element and the Red Pepper and Chili Oil adds even more. The Tahini, made of Sesame Seeds is part of the Water Element and the Sesame Oil and Tamari add even more.  The Vinegar brings in just a hint of the Wood Element and the small amount of Sugar makes sure that the Earth Element is barely present.  So be sure to serve this with some other dishes in the meal made with foods from the Metal Element as well as the Earth and Wood Elements. 

Stephen's Japanese Style Spinach Salad

There was a really good price on bagged Spinach when I was at the store the other day and I bought 2 bags. I decided I wanted to make a chopped Asian Spinach Salad and called my son to get his recipe. The way he makes it is wonderful.  He created this recipe and is letting me share it. It's easy to make and is a perfect side dish as it can be made ahead.  All that is required is to blanch the Spinach, then chop it. The dressing is made by toasting Sesame Seeds, then crushed and mixed with Mirin, Tamari, Sesame Oil and a bit of Sugar. That's it and it is so good!

Stephen's Japanese Style Spinach Salad

10 ounces Spinach Leaves (2 bags)

1/4 cup Sesame Seeds

2 Tablespoons Mirin

2 Tablespoons Tamari or Soy Sauce

1 Tablespoon toasted Sesame Oil

1 teaspoon Sugar

Heat a small pot of water to a boil. Add in the Spinach Leaves, press them down and let blanch for 1 minutes. Drain and rinse with cold water. Then squeeze the leaves to remove more liquid.  Place the Spinach on the chopping board and chop into small pieces.  Put into a serving bowl. 

In a small frying pan, heat the Sesame Seeds until they are lightly brown and you can smell the fragrance of them. Remove from the heat and put into a Mortar.  Crush the Sesame Seeds with the Pestle.  Then add in the Mirin, Tamari, Sesame Oil and Sugar. Pour over the Spinach and toss to mix.  Serve immediately or refrigerate to serve later.

Five Element Analysis

Spinach, as a leafy green, clearly belongs to the Wood Element.  The Sesame Seeds, Sesame Oil and Tamari contribute the Water Element.  The Mirin contributes the Fire Element and since it's sweet brings in a hint of the Earth Element too as does the Sugar. Only the Metal Element is missing so be sure to serve this with Rice for more Metal and another Earth food to create a Five Element balance.

Summer Sesame Noodles with Chicken

Summer is salad season and every day I think of a new and different salad. I got inspired to make Sesame Noodles as to me, it's a quintessential dish for a hot day. If you make it ahead and chill it in the refrigerator, it becomes a refreshing lunch full of flavor and different textures. I make it with Gluten Free Spaghetti (Schar Bonte D'Italia) and I'm pleased to say that it turned out perfectly. But if you chill it too long, you need to warm it up a bit or the noodles get a little stiff. Sesame Noodles are so delicious. I've made a similar recipe on this blog before using Peanut Butter but I really like Sesame version better. In fact, I use Tahini rather than an Asian brand because I like how creamy it is. Tahini needs a bit more seasoning and you can make it as spicy as you like by adding more Chili flakes but I like it mild. I like my salads to be my main dish so I add Chicken, but it is just as good without.  I loved this salad so much that I will definitely be making it again soon!

Summer Sesame Noodles with Chicken

1 Chicken Breast half, poached or roasted (Rotisserie Chicken leftovers work well) 

1 package Spaghetti Noodles (I used Schar Bonte D'Italia brand)

1/2 cup Tahini

4 Tablespoons Hot Water

1/4 cup Tamari or Soy Sauce 

1 Tablespoon toasted Sesame Oil

1 Tablespoon neutral tasting Vegetable Oil

1/2 teaspoon Salt (omit if using Soy Sauce)

1 Tablespoon Sugar

2 Tablespoons Rice Vinegar

2 teaspoons or more Chili Garlic Sauce, Chili Oil or Chili Flakes

3 large Garlic Cloves minced

1 large Carrot, trimmed, peeled and cut into julienne pieces

1 Cucumber, 

3 Tablespoons minced Scallion

Optional:  2 Tablespoons toasted Sesame Seeds

Shred the chicken and put aside. Then cook the Spaghetti according to package directions in boiling salted water, drain. While Pasta is cooking, mix the sauce. In the serving bowl, combine the Tahini with the Hot Water and stir until thinned out and blended. Add in the Tamari, Salt, Sugar, Vinegar, Garlic and Chili Sauce. Mix to blend. Toss with cooked, drained Spaghetti and the Carrot and Cucumber.  Sprinkle with the Scallion pieces and the Sesame Seeds. Cool in the refrigerator for about 15 - 30 minutes.

Five Element Analysis

Tahini, which is made from Sesame Seeds is part of the Water Element and the Tamari adds even more.The Vinegar and Chicken contribute the Wood Element. The Chili Garlic Sauce brings in a bit of Fireand the Carrot and Cucumber make sure that the Earth Element is represented. Finally, the Scallion and Garlic bring add the Metal Element. All elements are present but the Fire Element needs a bit of support so serve this Sesame Noodle Salad with Tea to create a Five Element balance.

Retro Taco Salad

When I was in junior high school, my favorite class was Home Economics. I loved that class so much that I wanted to major in the subject in college, but was convinced by my father to choose Psychology instead. Strangely, many of the recipes I learned then are still stuck in my memory and Taco Salad is one of them. I remember at that time that it involved cooking ground Beef and adding Taco Seasoning to it and then assembling a salad that involved Lettuce, Tomatoes, Tortilla Chips, Kidney Beans, Cheese, Black Olives, Sour Cream and Salsa. I remember feeling daring because I added in Red Onion! 

Today I had a hankering for that salad and decided to recreate it by taking out the Cheese and Sour Cream for starters and also seasoning the ground Beef from scratch instead of relying on a packaged mix. If you still like that flavor, feel free to use the mix that you can still buy at the store in your version. I put Black Olives on my son's portion and put Cheese on his portion too. I left out the Beans, as they don't agree with me. However, they do add another great layer of flavor and texture and if you are a vegetarian, the Kidney Beans can act as the protein instead of the Beef. 

To update this Taco Salad, I added some Romaine Lettuce along with the original Iceberg, as it is a bit more nutritious. And because I like color, I used Blue Corn Tortilla chips. Instead of Sour Cream and Salsa, I mixed together Mayonnaise and Salsa. I made a great big bowl of Taco Salad and it was divine!  It also brought back many happy memories of making this for dinner for my family and yet it was also just a bit more refined than my previous version. You know what? It's still a great summer salad!

Retro Taco Salad

For the Beef:

1 tablespoon vegetable oil

1/2 of a Red Onion, chopped

1/2 pound ground Beef

1 Garlic Clove, minced

1/2 teaspoon Salt

1 teaspoon Chili Powder

1/2  teaspoon ground Cumin

1/8 teaspoon Cayenne Pepper

1/4 cup Chicken Broth (or Beef Broth)

Brown the ground Beef, Garlic and Red Onions together in a frying pan until the beef is no longer pink. Drain the fat or blot the pan with a clean paper towel. Then, add in the Seasonings and the Broth. Cook until the Broth is nearly evaporated. Cool slightly before using in the salad.  

For the Salad:

4 cups Lettuce - a combination of Iceberg and Romaine

1 cup Cherry Tomatoes, cut into slices

2 cups Blue Corn Tortilla Chips (can also use regular ones), very lightly crushed with your hands to make smaller pieces

Optional:

1 small can (or 1/2 can) drained Kidney Beans

1 small can sliced Black Olives, drained

1/2 cup shredded or cubed Cheddar Cheese

1/3 cup Sour Cream to replace the Mayonnaise

For the Dressing:

1/3 cup Best Foods (or Hellmans, Heinz or Kraft) Mayonnaise

1/2 Red Onion chopped

2/3 cup jarred Salsa (I used Trader Joe's)

Mix together with a whisk until blended.

To Assemble the Salad:

In a large salad bowl, put in the Lettuce, Tomatoes along with the Kidney Beans and Black Olives (if using). Top with the Tortilla Chips and then the ground Beef. Pour the dressing on top and toss thoroughly. Add Cheddar Cheese (if using) and serve immediately. If serving later, leave off the dressing and omit the Tortilla Chips unti already to serve.

Five Element Analysis

Salad is a Fiery food and this salad incorporates a lot of the Fire Element. It is composed of Lettuce, Tomatoes, Salsa, Chili Powder and Cayenne too. The Earth Element is present in the Tortilla Chips and the Ground Beef.  The Mayonnaise adds some Metal and Water (because of the Eggs) and the Red Onion, Garlic and Spices contribute even more of the Metal Element as does the Cheddar Cheese (if you use this ingredient). The Water Element is seen in the Kidney Beans because they look like Kidneys and Black Olives because the Lives are a Water Color (if you are using), but the Olives are also part of the Wood Element as is the Chicken Broth.  There are so many ingredients in this salad that there is an intrinsic Five Element balance in one big bowl!