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? 

Simple Roasted Potatoes and Onions

Potatoes and Onions are one of those classic food combinations that I love. Of course, I put them together often in many dishes - stews, soups, hash, etc.  But one of the ways I like to make them most is to roast them. The problem with roasting them together is that Potatoes take a lot longer to cook and by the time they are done, the Onions are usually burnt. This recipe solves that problem. Just roast them on separate sheet pans, remove the Onions when they are nearly done and then add them back when the Potatoes are done and crips them up together under the broiler for the last few minutes. The Roasted Onions will flavor the Potatoes wonderfully with only the hint of char on a few pieces of Onion from broiling them to finish them off. This is the perfect side dish and it's so easy to make and is incredibly delicious too! 

Simple Roasted Potatoes and Onions

4 large Russet Potatoes, peeled and cut into 1/2 inch chunks

1 large Yellow Onion, trimmed, peeled and cut into 1/2 inch pieces

4 Tablespoons Olive Oil, separated

1/2 teaspoon, divided

Heat the oven to 425 degrees. 

Heat a pot of Water and add in the Potatoes when it is boiling. Cook for 10 minutes. Drain and place the Potato chunks onto a large sheet pan. Drizzle with 3 Tablespoons of Olive Oil, sprinkle with most of the Salt, toss lightly and place in the oven. 

Place the Onion chunks on a smaller sheet pan and drizzle with the remaining Olive Oil and Salt. Please in the oven.

Cook the Onions until they are browned (but not charred), about 20 minutes. Remove from the oven.

Continue to cook the Potatoes until they are browned and crisp. Then take them out, add in the Onions and toss together. 

Heat the oven to broil, put the Potatoes and Onions and cook for another 2 - 3 minutes or until late Potatoes get a bit more browned, but be careful not to burn the Onions. Serve immediately.

Five Element Analysis

Potatoes belong to the Earth Element and the browned, slightly caramelized Onions add in even more. The Onions also represent the Metal Element and the Olive Oil contributes the Metal Element. While this is not balanced by itself, it makes a really good side dish for a meal that contains both Fire and Water foods.  

Butter Braised Kohlrabi

I got another surprise ingredient in my order the other day and it was great big purple Kohlrabi. I'm used to the small green bulbs of Kohlrabi that taste very much like Broccoli stalks. But these big purple ones tasted much more like Turnips to me. So, I braised it in Butter as a side dish and it was delicious! It was so big that it was enough for 2 people as we had another side too. 

The Kohlrabi was pretty easy to peel with a vegetable peeler, except for the ends and I had to pull out the paring knife. I cut the Kohlrabi into little chunks and sautéed them in Butter and then finished it with just a bit of Vegetable Broth, although you could use Chicken Broth instead. Next time I might add in some Garlic. The Kohlrabi was delicious! 

Butter Braised Kohlrabi

1 large or 2 smaller Kohlrabi

2 Tablespoons Butter

1/3 cup Vegetable or Chicken Broth

a pinch of fresh ground Pepper

Optional:  1 large Garlic Clove minced

Cut the stem ends off of the Kohlrabi and then peel with a vegetable peeler and/or a paring knife. Cut the Kohlrabi into small chunks.

Heat the Butter in a frying pan over medium high heat and add in the Kohlrabi pieces. Sauté for about 4 minutes or until they are just beginning to turn a very pale golden color. Add in the Broth and cook until the Broth disappears. Sprinkle with Pepper to serve.

Five Element Analysis

I usually classify Kohlrabi as a Wood Vegetable, but this one being Purple also brings in just a bit of the Water Element. The Vegetable Broth (I used Swanson's) brings in more of the Wood from the Celery and some Earth from the Carrots and Cabbage, and a bit of Fire from the Tomatoes/ Fire is also added from the Pepper in the recipe. The Metal Element is represented by the Onions in the Broth and the Garlic, if you use it. This is still mostly a Wood side dish but it has a bit more of other elements than I expected.

Simplest Cucumber Salad

I was just down in Los Angeles taking care of my Mother's things, since she died three months ago. I did a kind of a pilgrimage and went to many of her favorite restaurants while I was there. One of them is a little place called Sue's Kitchen in Torrance. There are very few tables and one of the best things there is their cold plates. I like to order the Cucumber Salad and the Tofu Skins with Celery and also the Peanuts (previous post). I was talking to the cook and asked him about his recipe for the Cucumbers and he told me it was just Salt and toasted Sesame Oil cut with a little bit of Vegetable Oil. That's it!  I've always loved these Cucumbers and somehow thought it was more complicated, but it's not. The other trick is to use small Persian Cucumbers and cut them in a roll cut. This means you trim off the ends at a slight angle and then turn the Cucumbers a half turn and cut again at the diagonal making about 1-1/2 inch chunks and you just repeat until you've cut it all up. Then you salt them and drizzle them with the Sesame Oil and Vegetable Oil and toss. The advantage of this very simple dressing is that the Cucumbers taste really fresh and frankly, more like Cucumbers than just a bland salad ingredient. They taste better if you let them sit for a while. I think you'll be surprised how good these Cucumbers taste!

Simplest Cucumber Salad

4 Persian Cucumbers

1/4 teaspoon Salt

1/2 Tablespoon toasted Sesame Oil

1/2 Tablespoon Vegetable Oil (I used Sunflower)

Trim the ends of the Cucumbers with a slight diagonal cut. Then roll each Cucumber 1/2 turn and cut at an angle to make a 1-1/2" piece. Repeat until all the Cucumbers are cut up.  Place the Cucumbers in a bowl and sprinkle with Salt. Toss to coat. Then add in the Sesame Oil and Vegetable Oil and toss again. Let sit for 20 minus up to overnight before serving.

Five Element Analysis

Cucumbers belong to the Earth Element. The Sesame Oil and Salt contribute the Water Element, but this is clearly so Earthy that it's a very good dish to add to any meal that's mission that element.

Savory Potatoes

I've been on a Potato kick lately and since I was a bit tired of eating them the usual ways, I wanted to try something different. I love the recipe from Edna Lewis for Potato Casserole (previous post) so I decided to deconstruct it. I ended up cooking the Potato slices in Chicken Broth and then putting them on a baking sheet, pouring some melted Butter on top and cooking them until they were browned. Oh my goodness, they were so good - savory and buttery and delicious! The advantage to doing it this way is that it takes a lot less time. Plus, the leftover Chicken Broth is perfect for soup, as it is already a little bit thickened. I think it's a great side dish for the holidays as the Potatoes can be cooked ahead and then put in the oven after the main dish has come out and is cooling.  I'm going to be making this dish again and again

Savory Potatoes

2 large Russet Potatoes, peeled and sliced into 1/4" slices

4 cups of Chicken Broth

4 Tablespoons Butter, melted

Optional:  1/4 teaspoon Maldon Sea Salt

Place the Chicken Broth in a pot and add in the Potatoes. Bring to a boil, reduce to a simmer and cook for 15 minutes,or until the Potato slices are fork tender.  Drain, reserving the Chicken Broth for another use.

Heat the oven to 450 degrees

Place the Potato slices on a parchment covered baking sheet. Spread them out and drizzle with the melted Butter. Sprinkle with Salt, if using. Place in the oven and cook for 10 minutes or until the Potato slices are golden brown.  

Five Element Analysis

Potatoes belong to the Earth Element, so this is clearly an Earthy side dish. The Butter adds a bit of the Metal Element and the forms of cooking - boiling, which is the Water Element and Baking, which is the Fire Element add a little bit of those Elements too.  

Lebanese Green Beans

When I used to live by the beach in Redondo Beach many years ago, there was a small Lebanese restaurant near my apartment that I used to go in to on a regular basis. My standard was their wonderful Lentil Soup, but one of the other dishes that I loved was their slow cooked Green Beans in Tomato Sauce. Nowadays, most people cook their Green Beans so that they are still crisp, but once in a while, I really like soft, tender Green Beans. That restaurant has long since closed and I don't live down there anymore either, so I've been making Green Beans their way ever since. I found out that the special seasoning was Allspice, which is one of those spices that goes so perfectly with Tomatoes. I like to use fresh Tomatoes, as I think the flavor is so much better, but in the winter, canned Tomatoes work well too. Just be sure to add a bit of Sugar to sweeten up the somewhat acidic canned Tomatoes. I've also found out that it is common for Green Beans to be cooked until they are soft in many Mediterranean countries. But, if you only like your Green Beans crisp, just don't cook them so long!

Lebanese Green Beans

1 pound Green Beans, washed with the ends snipped off

6 Roma Tomatoes (or 1-14 oz can of chopped Tomatoes with 1/2 teaspoon of Sugar)

1 small Onion or 2 Shallots, chopped

2 Garlic Cloves, minced

2 Tablespoons Olive Oil

1 cup of Chicken or Vegetable Broth

1/2 teaspoon ground Allspice

1/4 teaspoon of Salt

a pinch of fresh ground Black Pepper

Bring a small pot of Water to a boil and drop in the Tomatoes for 1 minute. Remove and peel. Then scrape out the seeds and chop.

In a large frying pan (with a lid), heat the Olive OI land add in the Onions (or Shallots) and Garlic Cloves. Cook until you can smell their fragrance. Then add in the Tomatoes and cook until the Tomatoes break down to form a sauce. Add in the Broth and bring to a boil. Then add in the Green Beans, sprinkle with the Allspice, Salt and Pepper and toss. Return to a boil and then lower the heat to a simmer. Cook the Green Beans for 30 - 40 minutes or until the Green Beans are very soft. 

Five Element Analysis

Green Beans are a Wood Food and either of the Broth and Olive Oil both add some more. The Tomatoes bring in the Fire Element and the Metal Element is found in the Allspice, Onions and Garlic.  If you serve this side dish with a Water main dish, like Fish and serve a sweet dessert, you will have a completely balanced meal!

Thanksgiving Dressing Muffins

My favorite dish at Thanksgiving is actually the Dressing, which last year I made into Muffins and I'm going to do that from now on. This isn't a recipe - it's a way of cooking the Dressing so that you have individual servings. Just be sure to use the Egg in the recipe to hold the Dressing together. We split the Dressing Muffins in half and poured Gluten Free Gravy all over them and we were all very happy, We will be making these again this Thanksgiving!

Thanksgiving Dressing Muffins

1 recipe of Gluten Free Bread and Sausage Dressing or Southern Cornbread Dressing mixed with Egg

Heat the oven to 350 degrees. Spray cupcake tins with oil. Then scoop dressing into the cupcake tins, rounding the top of each with a spoon.  Place in the oven and cook for 25 - 40 minutes or until the tops are browned.

Other Thanksgiving Recipes on this Blog:

Thanksgiving Spatchcocked Turkey

Delicious Gluten Free Gravy

Gluten Free Thanksgiving Bread and Sausage Dressing

Southern Style Cornbread Dressing - Gluten Free

Stuffed and Baked Acorn Squash

Brussel Sprout Salad with Bacon and Lemon Dressing

Roasted Brussel Sprouts with Pancetta, Shallots and Parmesan

Umami Brussel Sprouts

Creamed Leeks

Cranberry Relish with Middle Eastern Flavors

Lactose Free Pumpkin Pie

Gluten Free Pumpkin Cake with Cream Cheese Frosting

Steamed Pumpkin Pudding

Almost Southern Collard Greens

I have a great fondness for Southern food as my Father was born in the South and I had an ex-husband from there too, I got to enjoy some really great Southern food on my travels to Tennessee and South Carolina. One of the things I liked best was Greens cooked with Ham Hock and the other night I made a variation that, while not completely authentic, was wonderful!  I had some Pancetta in the freezer from Trader Joe's, which is just a kind of Italian Ham and it is already cut up into a small dice. If I didn't have that, I would have used Country Ham or Bacon, but I was out of those. I sautéed the Pancetta with some Onions and Collard Greens. Then I added in some homemade Chicken Broth and let it cook for only about 1/2 the time so that the Greens had a bit more texture. A sprinkling of Pepper is all that it needed and I was happily eating Greens with some Cornbread on the side!

Almost Southern Collard Greens

1 bunch of Collard Greens

1 cup of Pancetta or Country Ham, diced

1/2 of a Yellow Onion, minced

2 Tablespoons Vegetable Oil

3/4 - 1 1/2 cups of Chicken Broth (depending on how long you cook the Greens)

fresh ground Black Pepper to taste

Pull the Collard Greens off the Stems and cut them into bite sized pieces. Wash, drain in a colander and reserve.

In a sauté pan with 3 inch sides, heat the Oil and add in the Onion, cooking until you smell the fragrance. Add in the Pancetta or Country Ham and the Collard Greens. Cook, stirring until they wilt. Add in the Chicken Broth (3/4 cup if cooking for 20 - 30 minutes and 1 1/2 cups if cooking for up to one hour). Cover and put on simmer and cook for either 20 minutes or one hour. Sprinkle with Black Pepper before serving. 

Five Element Analysis

Collard Greens are a leafy green Vegetable so you know that they have to belong to the Wood Element and the Chicken Broth adds even more. The Pancetta or Ham, as a salted meat brings in the Water Element and the Black Pepper adds just a hint of the Fire Element. This is a good side dish for a dinner that's missing both Wood and Water.

Roasted Eggplant with Sriracha Butter

My daughter in law loves Eggplant and she loves Sriracha Chili Sauce. So, I decided to combine those two things in a simple side dish when she was over for dinner the other night. I roasted the Eggplant until it was crisp at the edges and tossed it with a Sriracha Butter Sauce. It was so wonderful that I had to post it (so I could remember it and they could access it.) 

Roasting Eggplant is one of my favorite ways to cook it as it absorbs less oil. And it's a wonderful, mostly hands off cooking method that is helpful when you are also cooking other things. I used long and slender Japanese Eggplant as they are not as bitter. I cut them up into chuck and tossed them in the oven with only a little oil. Once they were roasted, I dressed with them a simple sauce of melted Butter combined with Tamari and Sriracha. It was so good and I wish I had made twice as much!  

Roasted Eggplant with Sriracha Butter

3 Japanese Eggplants, cut into 1 inch cubes

2 Tablespoons Vegetable Oil (I used Safflower)

1/4 teaspoon Salt

2 Tablespoons Butter

1 teaspoon Tamari

1 - 2 teaspoons Sriracha Chili Sauce

Heat the oven to 425 degrees. Drizzle the Oil over a sheet pan and add the Eggplant. Toss with your hands to coat them lightly. Sprinkle with the Salt and place in the Oven. Cook for about 15 minutes and then turn the Eggplant. Continue cooking for another 10 mintues or until the Eggplant is browned. Remove and put into a serving bowl. 

In a small frying pan, heat the Butter until melted and stir in the Tamari and Sriracha and then drizzle over the Eggplant. Toss with a spoon to coat the Eggplant fully and serve.

Five Element Analysis

Eggplant belongs to the Water Element due to it's dark Purple Color and many seeds. The Tamari adds even more Water. The Sriracha and the Roasting method of cooking bring in the Fire Element and the Butter adds just a hint of Metal.  This is a dish best served with other dishes that incorporate the Wood and Earth Elements. 

Smashed Potatoes

I really love Baked Potatoes, but I don't think about making them very often and I usually cook really big Potatoes and there is simply too much for me to eat. So last year, I decided to start baking smaller Potatoes. Then I read about smashing Potatoes and that was it!  I've been smashing them ever since!  What smashing Potatoes does is expose more of the Potato to the heat, which makes them a bit crispier. You have to boil them first and you can pick your choice of toppings. I like to use Butter, Bacon and Green Onions, my Son adds Sour Cream. If you haven't started smashing Potatoes yet, you might want to start as they are so delicious!

Smashed Potatoes

12 small new Potatoes

1/4 cup melted Butter

1/2 teaspoon Sea Salt

3 slices Bacon, cut into small pieces

2 Green Onions, cut into small pieces

Cover the Potatoes with water and bring to a boil. Cook for 20 minutes. Drain and place on an oiled baking sheet. 

Heat oven to 425 degrees.

Using the bottom a mug, push down on each Potato until it is about 1" thick. Put 1 teaspoon of Butter on each Potato and sprinkle with a pinch of Salt. Pu into the oven and cook for 25 minutes.  

Meanwhile, cut the Bacon into small pieces. In a small frying pan, cook the Bacon until it is crisp. Remove and drain the fat. Add the Green Onions to the pan and cook until they wilt slightly.  

Take the Potatoes out of the oven and sprinkle each with a bit of Bacon and Green Onion. Put back in the oven for another 3 - 5 minutes.  Serve with Sour Cream if desired. 

Five Element Analysis

Potatoes belong to the Earth Element so this is a primarily Earthy dish. The Butter and Green Onions contribute the Wood Element and the Green Onions and Sour Cream bring in the Metal Element. The Bacon makes sure that the Water Element is also represented. So only the Wood Element needs to be added so be sure to add some Green Vegetables to your meal!

Fried Okra Take 2

I tried a new way of frying Okra the other night and I was so happy with it that I had to share.  Instead of cutting Okra into little chunks, you slice it lengthwise. What you get is thinner and therefore crispier pieces of Okra - what a revelation! I also used a combination of Corn Flour and Cornmeal so more of it stays on, thereby giving it more crunch. I served it with Tomato Chutney and I couldn't stop eating it. I'm going to make Okra this way from now on - it's wonderful!

Fried Okra Take 2

1 pound fresh Okra

1 Egg White (from a large egg)

1/3 cup Corn Flour

2/3 cup medium Corn Meal

1 teaspoon Seasoned Salt (I used Creole Seasoning)

Oil

Heat several cups of Oil in a pan with high sides.  Rinse the Okra and pat dry with paper towels.  Cut each piece of Okra lengthwise into 3 slices.

Put the Egg White into a mixing bowl. Add in the Okra slices and coat thoroughly. In another bowl, mix together the Corn Flour, Corn Meal and Seasoned Salt. Add to the Okra and toss thoroughly. 

Drop several pieces of Okra into the hot oil. Cook until light golden brown. Remove to a paper covered towel plate. When all the pieces of Okra are cooked, serve with the sauce of your choice.

Five Element Analysis

Okra is a fast growing green vegetable so it definitely belongs primarily to the Wood Element, but it's mucilaginous natures makes it a little Earthy too, which makes it very good for your digestion.  The Corn Meal and Corn Flour brings in the Earth Element and frying them crisp makes them Fiery too. A hint of Fire is also in the Creole Seasoning as it is a bit spicy. Luckily the Fire Element is also present in the Tomato Chutney. The Water and Wood Elements are missing so be sure to serve this as a starter to a meal that incorporates foods from those elements too. 

Simple Browned Butter Trumpet Mushrooms

I'm on a Mushroom kick and I've found a new favorite - Trumpet Mushrooms. They have a very thick stem and a relatively small cap so the stem is the most important part. Cut into rings, it has a texture much like Scallops when cooked, so my son calls them Mushroom Scallops. My favorite way to cook them is in Browned Butter. This involves simply getting the Butter hot enough to foam and subside. This starts the browning process. Then you reduce the temperature  to medium when you add the Mushrooms. After cooking them for about 3 minutes, the Butter will be nice and browned and the Trumpet Mushrooms are done. I season them very with Sea Salt and just a bit of Garlic at the end so it doesn't burn. Trumpet Mushrooms cooked this way are simply delicious!

Browned Butter Trumpet Mushrooms

4 large Trumpet Mushrooms, wiped off or rinsed and dried

3 Tablespoon Salted Butter

1 small Garlic Clove, minced very fine

pinch of Sea Salt

Cut the Trumpet Mushroom stems into rounds about 1/4 inch.  Then cut the cap of the Mushroom in half or if large, into quarters. 

Melt the Butter over high heat in a frying pan until the Butter foams and then subsides. Add in the Mushrooms and lower heat to medium. Cook for about 2 1/2 minutes, stirring often.  Then add in the Salt and Garlic and cook for about 30 seconds more, stirring frequently. Serve immediately.

Five Element Analysis

Mushrooms belong to the Earth Element, which makes this is a fundamentally Earthy dish. The Garlic and Butter contribute the Metal Element. This then is a dish that is best served with other dishes that bring in the missing Water, Wood and Fire Elements. 

Japanese Braised Kabocha Squash

I always like to have an Asian side dish at Thanksgiving to honor my heritage. I'm half Chinese and  spent my early years in Japan so I usually add a vegetable that is Chinese or Japanese. The one that I will make this year is Japanese Braised Kabocha Squash. It's very easy to make and only takes about 20 minutes to cook and the prep can be done in advance. The Kabocha Squash is cooked in broth (usually Dash, but I used Chicken Broth  and sometimes use Vegetable Broth for my Vegan friends) seasoned with Tamari, Mirin and Green Onions. I like the savory flavor for Squash more than sweet and this braise gives it a wonderful exotic taste just perfect with Rice, which of course I do serve along with the Dressing!

Japanese Braised Kabocha Squash

1 Kabocha Squash

2 Tablespoons Vegetable Oil

2 Green Onions, trimmed and cut into 2 inch lengths

1 1/2 Tablespoons Tamari

1 1/2 Tablespoons Mirin or Rice Wine

1/2 cup Chicken Broth, Vegetable Broth or Dashi

1/2 - 1 teaspoon Sugar

Cut the Kabocha Squash in half and remove seeds. Then cut into wedges (about 2 inches wide).  Peel each wedge with a vegetable peeler and then cut in half to make them about 3 inches long.  

Mix the Tamari, Mirin, Broth and Sugar together in a small bowl. Taste and add more Sugar if desired.  

Heat Oil in a frying pan with a lid. Add the Green Onions and cook until you can smell the fragrance. Add in the Kabocha Squash and then add in the Broth mixture. Bring to a boil and then reduce heat to a simmer. Cover and cook for 15 - 20 minutes or until fork tender.  

Five Element Analysis

Squashes are very sweet and orange so they belong to the Earth Element. The Chicken Broth contributes the Wood Element. The Tamari belongs to the Water Element. The Mirin or Rice Wine is from the Fire Element and the Green Onions bring in the Metal Element. All the Elements are present in this one dish!

Chard with Balsamic Glaze and Pine Nuts

I've been auditioning vegetable dishes to add to my Thanksgiving table next week. I like to change up the vegetables every year since the main dishes are always the same - Turkey, Dressing, Gravy, Mashed Potatoes and Cranberry Sauce. So the other night I decided to sauté a big bunch of Chard with Garlic and added some Balsamic Glaze and toasted Pine Nuts. Balsamic Glaze is reduced and thickened Balsamic Vinegar so that it becomes sweet and tangy. If you can't find it, you can make your own by boiling down Balsamic Vinegar until it becomes thick. This dish takes so little time to make and was so good that I ate the whole thing by myself in one sitting. So this dish is definitely showing up next week and I will have to double or triple the recipe so everyone !can have some!

Chard with Balsamic Glaze and Pine Nuts

1 large bunch Red Chard or Rainbow Chard

1 large Garlic Clove, minced

2 Tablespoons Olive Oil

1/4 teaspoon Salt

1 Tablespoon of Balsamic Glaze

1/4 cup Pine Nuts

Wash the Chard and pull off from the Stem and cut into bite size pieces or ribbons.  

In a frying pan, toast the Pine Nuts over medium heat until they are lightly toasted and reserve.

Heat the Olive Oil in the same Pan and add in the Garlic, cooking until you can smell the fragrance. Add in the Chard and stir quickly to sauté all of it.  Sprinkle on the Salt and add the Balsamic Glaze. Stir thoroughly and plate.  Sprinkle with Pine Nuts and serve.

Five Element Analysis

Chard is a leafy green vegetable so it belongs to the Wood Element but the red undertone gives it a bit of Fire too.  The Balsamic Glaze contributes the Wood Element because it is made from Vinegar although the sweetness also gives it a bit of the Earth Element. The Garlic brings in a little of the Metal Element. This dish is mostly from the Wood Element so it contributes well to any meal needing more of that Element.  

Roasted Parsnips and Celery

I truly love my Sheet Pan and try to use them whenever I can. I also love roasted vegetables and tonight I roasted Parsnips and Celery together. Both of these vegetables don't often get enough credit for being delicious and they are! When you roast them together, the Parsnips get caramelized and chewy-crisp and the Celery gets soft, yet stays juicy. It's a wonderful combination!  I very simply drizzle them with Olive Oil and since I love to roast Celery when I roast a Chicken, I used Chicken Salt that I brought back from Australia to season them. But, you can use any Seasoned Salt or just Salt. The secret to this dish is to roast the vegetables for nearly an hour and then put them under the broiler for the last several minutes. They are a perfect combination for me!

Roasted Parsnips and Celery

4 Parsnips, ends trimmed, peeled and cut into 1/4 inch slices

4 - 5 stalks of Celery, washed, trimmed and cut into 1 inch pieces

3 Tablespoons Olive Oil

1/2 teaspoon Chicken Salt or Seasoned Salt or Salt

Heat oven to 425 degrees. Drizzle a sheet pan with 1 Tablespoon of Olive Oil and then put on the Parsnip and Celery pieces.  Drizzle with the remaining Olive Oil and sprinkle with Salt. Place in the oven and roast for 25 minutes. Remove from the oven and turn over all the pieces with a spatula. Return to the oven and cook for an additional 25 minutes. Then turn the oven to broil and cook for an additional 3 - 4 minutes or until the Parsnips start to brown.  Serve hot or warm. 

Five Element Analysis

Parnsips are a combination of the Metal Element because they are a white food, but also grow in the ground so they embody the Earth Element too. Celery is part of the Wood Element as is the Olive OIl. Roasting these vegetables brings in the Fire Element. The Water Element is the only one missing so this would be a good side dish to Pork or Fish or another Water vegetable like Eggplant. 

Sugar Snap Peas with Bacon

Sugar Snap Peas are one of my favorite vegetables - they are crunchy and sweet and I think they are good both raw or cooked. I like to cook them just a little. I saw a bunch at the Asian Market and they looked so good that I had to buy them.  I make them many ways, but my current favorite way is with Bacon. It's one of those combinations that I think should be enshrined in the culinary world.  This is a really simple side dish and it's even good cold. I've brought it to potlucks and it's been a big hit. It doesn't need any other seasoning besides a little bit of Shallot and hint of Pepper as the Peas are sweet and the bacon is salty. - a perfect match!

Sugar Snap Peas with Bacon

1 pound of Sugar Snap Peas, ends pinched off

4 cups of Water

4 - 6 slices of Bacon, cut into very small pieces
2 teaspoons minced Shallot

pinch of fresh ground Pepper

Bring Water to a boil in a saucepan. Add in the Sugar Snap Peas and cook for 3 minutes. Drain and rinse with cold water.  

Cook Bacon in a frying pan until crisp. Remove to a paper towel covered plate. Drain off extra oil. Add Shallots to the pan and cook until soft. Then add in the Sugar Snap Peas to the pan, coat with that little bit of Bacon fat and sprinkle with Pepper.  Pour into a bowl and top with Bacon pieces.  

Five Element Analysis

Sugar Snap Peas are primarily identified with the Wood Element as they come from fast growing vines, but because they are sweet, they have embody some the Earth Element too. The Bacon belongs to the Water Element and the Pepper brings in just a bit of Fire.The Shallot adds just a bit of the Metal Element. Since this is a side dish, be sure to add another Fire Food (we had Lamb with a sweet place for some more Earth too) and a bit more of a Metal food - we had Fennel and Orange Salad as our other side dish for a Five Element balance.

Scallion Oil Orzo

I marinated some Chicken Thighs in a homemade Teriyaki Sauce for two days and was getting ready to cook them when I decided I wanted something different as a side. Normally I make Rice, but tonight I was in the mood for something different. So, I made Orzo and dressed it in a classic Chinese Sauce - Scallion Oil. This condiment is usually made by browning Scallions (or Green Onions) in Oil and saving the Oil to use for any number of dishes. But for the Orzo, I cooked a lot of Scallions in a little bit of Oil until they just started to brown and get crispy and added some Sesame Oil for extra flavor. I stirred it into the cooked Orzo and it was so delicious! It's a simple side but full of flavor, yet it didn't compete with the Teriyaki Chicken. This is now going to be a regular side for me!

Scallion Oil Orzo

2 cups Orzo (I used DeLallo Gluten Free)

Salted Boiling Water

1 cup of Scallion (Green Onion) pieces (use the green part only)

3 Tablespoons Vegetable Oil (I used Safflower)

1 Tablespoon Sesame Oil

1/2 teaspoon Salt

Cook Orzo in Salted Boiling Water until al dente and drain.

Meanwhile, heat the Vegetable Oil in a small frying pan. Add the Scallions and cook over medium heat until the edges of are beginning to brown. Add in the Salt and Sesame OIl.  

When the Orzo is done, stir in the Scallions and the Oil, stir to combine.

Five Element Analysis

The Gluten Free Pasta is made of Corn, which is part of the Earth Element and Rice Flour, which belongs to the Metal Element. and the Scallions add even more. Finally, the Sesame Oil adds in a bit of the Water Element. So serve with some Water, Wood and Fire foods to create a balanced meal. I served it with Teriyaki Chicken, which is a Wood meat marinated in Tamari, which brings in more of the Water Element. I also cooked some Gailan, more of the Wood Element and served Strawberries, from the Fire Element for dessert.   

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. 

Clam and Corn Fritters

When I was 10, I went to go and visit my relatives in Virginia. One of the highlights of the trip was fishing in the Shenandoah River. The fish were biting and so easy to catch that my sister caught one with a safety pin!  I was a bit squeamish at seeing them cooked so I ate mostly Hush Puppies at that meal and developed a love of that homely side dish that accompanied the fried fish. 

As the story goes, cooks would use the leftover cornmeal from coating the fish to make them, adding in Buttermilk, Baking Soda and Egg and deep frying them. They were said to have once been thrown by a cook in Louisiana to a howling puppy and that is how they got their name since it shushed him up. 

It's been awhile since I made them and now that I am gluten free, I needed to adapt the recipe. I made them tonight without any Fish and I added Clams, Red Pepper and Green Onion, which I think makes them into Fritters and gives them more color. For the batter, I used a combination of mostly Cornmeal with a bit of Gluten Free Flour to make them more tender and I used the Clam Broth instead of Buttermilk and used Baking Powder instead of Baking Soda because there's nothing acidic in this batter once you take out the Buttermilk. I fried them up and just couldn't stop eating them. I got the thumbs up from my son and daughter in law too. This would be a wonderful appetizer for a party and I am quite sure you could make them ahead and then put them in the oven to warm up.  Sometimes, good old fashioned Southern Cooking is hard to beat!

Clam and Corn Fritters

1 ½ cups Cornmeal

½ cup Gluten Free Flour (Cup4Cup or Bob’s Red Mill 1 to 1)

2 teaspoons Baking Powder

1 teaspoon Salt or Creole Seasoning or Old Bay Seasoning

Pinch of fresh ground Black Pepper

2 cans Chopped Clams

½ cup cooked or frozen Corn Kernels, patted dry with a paper towel

3 - 4 Green Onions, sliced thin

¼ cup diced Red Pepper

1 large Egg, beaten lightly

Oil for Frying

Drain the Clams and reserve the Broth - it should measure a scant 1 cup of Broth. 

Heat oil in on medium high heat a wok or deep fryer to a depth of at least two inches. Put paper towels on a plate for the Fritters.

In a mixing bowl, combine the Cornmeal, the Gluten Free Flour, the Baking Powder, Salt and Pepper. Stir to blend. Then add in the Clams, Corn. Green Onions, Red Pepper, the reserved Clam Broth and Egg. Stir to combine.

Drop by the heaping teaspoonful into hot oil. Stand back and use a splatter guard if you have one as the oil might pop. Cook until golden brown, turn carefully using a spider or slotted spatula and remove when deep golden brown.  Continue until all the batter is used up.  Serve hot with Ketchup, Salsa or Tomato Chutney.

Five Element Analysis

As a fried food, these Fritters already have some of the Fire Element and the Red Pepper adds even more. The Cornmeal and Corn bring in the Earth Element. The Metal Element is found in the Gluten Free Flour, which is mostly made of Rice and the Green Onions contribute too. The Water Element is found in the Clams and Clam Broth, making this a balanced little snack!