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? 

Turnip Puree

 

Turnips are not considered a very exciting vegetable, but I want to champion them a little. I wrote a previous blog post about Turnip Fries that I know a lot of people have liked and today I want to give Turnips just a bit more respect by showing you how great they are as a base for the rest of the plate. Pictured is Stephen's version of Asparagus and Steak with Chimichurri Sauce plated over Pureed Turnips. I made the same Turnips, but I topped it with Salmon and Peas. And unfortunately, I forgot to take a photo. 

Like Mashed Potatoes, cooked Turnips have a very mild flavor that doesn't interfere with the other flavors of the dish. They are also very nutritious. I cooked them in Chicken Broth, although Vegetable Broth is good too and then mashed them with a Potato Masher and of course added a couple of Tablespoons of Butter. So, I should probably call my version Mashed Turnips. Stephen made his silkier by putting them in the Cuisinart. And these Turnips are so easy to make. You can add Broth back in if you need to make the Puree smoother and thinner, but I didn't need any. There will be extra broth left over, which is great for soup. Either way you make them, I think you will be surprised how good Pureed Turnips taste!

Turnip Puree

3 large Turnips, peeled and cut into chunks

4 cups Chicken or Vegetable Broth

3 - 4 Tablespoons Salted Butter

Pour the Broth into a medium pan. Add in the Turnips and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Remove the Turnips from the pot, reserving the Broth.

Ad Butter to the Turnips and mash a fork or potato masher or put into the food processor. Add in a little broth if necessary. Plate as the base layer for your other foods or eat as is!

Five Element Analysis

Turnips are a root vegetable, which automatically makes them a part of the Earth Element. But they are also a bit pungent and white and that makes them a part of the Metal Element too. And the Butter adds even more Metal. The Broth brings in the Wood Element.  Only the Water and Fire Elements are missing, so be sure to have foods from those elements in your meal.

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.

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!

Sweet and Sour Beets and Chard

I love that it's easy to buy already cooked Beets at the grocery store, because sometimes I just don't feel like waiting for them to cook in boiling water or in the oven. I was happy to find them and I also wanted some greens. Now, when you buy Beets fresh, they often have some Beet Greens attached, but never enough in my opinion. Chard is in the same family as Beets, so I bought a bunch to add to the Beets. First, I sautéed some Red Onion until is was lightly caramelized and then added in the Chard and then the cooked Beets. The sautéed Onions and Beets are naturally sweet, so I seasoned it all with a bit of Salt and some Rice Wine Vinegar. It was so good!

Sweet and Sour Beets and Chard

4 - 6 small cooked Beets, cut into slices (about 2 cups)

1 bunch Chard, washed, removed from the stem and cut into wide shreds

1/2 large Red Onion, sliced thin and cut into about 1-1/2 inch lengths

1 Tablespoon Vegetable Oil

1/2 teaspoon Salt

1 Tablespoon Rice Vinegar

Heat the Oil in a frying pan. Add in the Red Onion and cook until they are lightly browned.  Add in the Chard and cook until they just start to wilt. Add in the Beets and cook, stirring often until they are hot. Sprinkle with the Salt and Rice Vinegar and toss to coat. Serve immediately.

Five Element Analysis

Beets belong to both the Fire and Earth Element because they are Red and Sweet. The Chard contributes the Wood Element and the Rice Vinegar adds even more. The Onions bring in the Metal Element with a touch of Earth too. So both the Water and Metal Elements are missing. If you serve this as a side dish, be sure to add a dish or two made up of ingredients from those elements. 

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!

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.

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. 

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. 

Baked Creamed Baby Spinach and Baby Kale

'

I have this ability that is a little unusual. I somehow can pick up a favorite food of a person who is coming to visit and I end up making it for them.  It's not something I try to do, it just comes to me and it always makes me happy. I had a friend visit the other day and was inspired to make Creamed Spinach and Baby Kale, which was perfect because Creamed Spinach is one of her favorite foods. It's a really simple dish and perfect as a side dish to a steak or roast. The Baby Kale gives the dish a depth of flavor that Spinach alone doesn't and the Parmesan Cheese brings in a savory note that is a counterpoint to the sweetness of the Cream and the hint of Nutmeg.  It's a rich, unctuous way to cook greens and can easily be prepared ahead to pop into the oven while the rest of the dinner cooks.  I am sharing it with you in the hope that you love it too!

Baked Creamed Baby Spinach and Baby Kale

2 Tablespoons of Butter

1 5 ounce package Baby Spinach

1 5 ounce package Baby Kale

1/4 teaspoon Salt

A very light sprinkling of Nutmeg

1/2 cup Heavy Cream

1/4 cup grated Parmesan Cheese

Heat oven to 350 degrees.  In a frying pan, melt the Butter and add in the Baby Spinach and Baby Kale. Cook just until the greens are wilted and take off the heat. Sprinkle on the Salt and Nutmeg and pour in the Cream, mix to combine. Then put into a heat proof ramekin or baking dish. Smooth the top and sprinkle the Parmesan Cheese over the greens evenly. If serving later, cover and refrigerate until ready to cook.

Place in the oven and cook until it is bubbling and the Cheese is browned.  This takes about 15 - 20 minutes. It will take slightly longer if it has been refrigerated. Serve immediately.

Five Element Analysis

Since this dish is composed primarily of leafy green vegetables, it is definitely a Wood Element food. The Cream, Parmesan and Nutmeg also bring in the Metal Element. So this is a very good side dish for Steak or a Beef, which are from the Earth Element or Lamb from the Fire Element. 

Lemony Collard Greens

/

Well I certainly meant to post sooner but iI was in Europe and I'm sorry to say that most of the hotels I was staying at had very poor internet service so I decided until I got home and recovered from jet lag. Before I left, I made a lovely Pork Tenderloin Roast and I was cleaning out my fridge before leaving, I cooked every vegetable that was in there. I had a bunch of Collard Greens that I was going to make into soup but I sautéed it instead and made it wonderfully tart with lemon. It was so delicious!  It's a great side to serve with a fatty meat, like Pork and it was my favorite side. Like most vegetables, you don't have to do much to make it delicious. A quick sauté with Red Onions, a pinch of salt and sugar, a small amount of Chicken Broth and a squeeze of a fresh Lemon. That's it and it is wonderful. I will be making this version of Collard Greens more often!

Lemony Collard Greens

1 bunch Collard Greens, washed

1/2 Red Onion, thinly sliced

2 Tablespoons Vegetable Oil

1/3 cup Chicken Broth

Juice of 1 small Lemon

1/4 teaspoon Sugar

1/4 teaspoon Salt

Pull the leaf part of the Collard Greens off of the stems. Roll up each leaf and slice (Chiffonade) finely into ribbons. Cut in half lengthwise if they are too long to manage 

n a large frying pan, heat the Oil and add the Red Onions. Cook until they become soft.  Add in the Collard Greens and sauté until soft. Sprinkle with the Salt and Sugar and add in the Chicken Broth. Cook, stirring until the Chicken Broth is mostly absorbed and sprinkle on the Lemon Juice. Serve immediately.

Five Element Analysis

As a leafy green. Collards belong to the Wood Element and the Chicken Broth and Lemon Juice adds even more  The only other major ingredient is the Red Onions which contribute the Metal Element so this is a good dish to serve with Pork or Fish, which are Water Foods. The meal should also have some Earth and Fire foods to create a balanced meal.  

Riced Cauliflower Pilaf

I hesitate to call this dish Cauliflower Rice because I don't think it tastes anything like Rice, but it is a very delicious way to cook chopped up Cauliflower that looks like Rice.  And, since ricing is considered a process of making things into small pieces about the size of rice, Riced Cauliflower just seems like a more authentic name. In any case, I was at Trader Joe's this week and I saw a bag of Riced Cauliflower and had to buy it. I considered making a salad out of it (previous post) but I wanted to make a side dish for a roast, so I cooked it Pilaf style, which means that I sautéed it in butter along with Green Onion and shredded Carrots. Then I steamed it very quickly with some Chicken Broth. It cooked so fast that I was astonished - a total of 5 minutes of steaming and it was done! It was wonderful and also beautiful. I have to admit I like the convenience of buying the Cauliflower already cut up, but if you do it yourself, start with one big Cauliflower and chop it up by hand or in a food processor. It's a very tasty way of serving Cauliflower!

Riced Cauliflower

1 16oz bag of Riced Cauliflower - or about 4 cups chopped florets

4 Green Onions, chopped into small pieces

1 small Carrot, shredded

3 Tablespoons of Butter or Ghee

1/2 cup Chicken Broth

scant 1/2 teaspoon Salt if desired (I used low salt Chicken Broth so needed more)

Melt the Butter in a large frying pan (with a lid) on medium high.  Add in the Green Onions, Carrots and Cauliflower and stir until you can smell the Green Onion fragrance. Then add in the Chicken Broth and Salt. Cover and reduce heat to a simmer. Cook for 5 minutes or until the Cauliflower is barely soft.

Five Element Analysis

Cauliflower is one of the few Metal Vegetables and the Green Onions and Butter add even more so this is a very Metallic dish. The Chicken Broth brings in the Wood Element and the Carrot contributes some Earth. So this would be good side to a meal that has Fire foods (like a salad) and perhaps a Water Element main like Fish to create a balanced Five Element meal.

Fried Green Tomatoes

Fried Green Tomatoes are a delicious summer treat that is crispy, tart and juicy! It's very popular in the Southern part of the US and is a pretty well known dish to anyone who grows Tomatoes.  I usually make this at the end of summer when the Tomato plants that I grow are struggling to ripen the last of the Tomatoes on the vine. But, this year I didn't plant any Tomatoes as I've moved to a new place and haven't figured out where to put a little garden yet. But, I was at the Farmer's Market and I saw some big, beautiful Green Tomatoes and just had to make some!

This is a simple recipe that just happens to be Gluten Free. You cut the Green Tomatoes into slices, dip them in beaten Egg and then in a seasoned Cornmeal. I like to add Paul Prudhomme's Vegetable Magic, but you can get creative and add any Seasoned Salt or make your own combination, but be sure you add in some Paprika for color. You pan fry the slices in oil and that's it!  I like to serve them drizzled with homemade Ranch Dressing (previous post) but this should be done just before serving so they don't get soggy. Fried Green Tomatoes is a dish that's worth making anytime you have some Green Tomatoes available!

Fried Green Tomatoes

3 Large Green Tomatoes (or 4 Medium)

2 Eggs

1 cup Cornmeal

1/2 teaspoon Seasoned Salt (or mix together Salt and Paprika with a pinch of Onion Powder)

Oil

Mix together the Cornmeal and the Seasoned Salt in a bowl and then pour onto a plate. Then beat the eggs in the bowl and set aside.

Cut off a small thin slice on both ends of each Green Tomato and then cut them into 1/2 slices.  

Then dredge them on both sides in the Cornmeal Mixture and place on another plate. 

Put Oil into a frying pan up to about 1/2 inch and heat. When the oil starts to shimmer, add as many Green Tomatoes as you can without crowding and cook until brown on one side. Turn over carefully and brown the other side. Place on a paper towel covered plate and repeat until all the Green Tomatoes are fried. Put on a serving plate and serve with a drizzle of Ranch Dressing over the top of them.

Five Element Analysis

Tomatoes are considered a Fire Element food, but because these are green and a bit tart, they also cross over into the Wood Element. The Cornmeal adds the Earth Element and the Eggs bring in some of the Water Element. So this is a good dish to serve with a Metal Sauce, which is why I serve it with Ranch Dressing - a sauce made with Milk and Mayonnaise - both Metal foods to create balanced dish!

Corn with Asian Flavors

I bought an abundance of fresh Corn at the Farmer's Market and cooked as quickly as I could as my Pennsylvania Dutch grandfather taught me to do. He was so obsessed with fresh Corn that he wouldn't even pick it unless the pot of water was on the stove ready to cook it! I remember that the Corn was so delicious cooked this way, as it just bursts with fresh Corn flavor and you barely needed any butter. I don't grow my own Corn, so the Farmer's Market corn is the next best thing and they always assure me that it was picked only the day before and sometimes that morning. I sometimes think I can tell the difference  In any case. I bought more corn than we could eat so I had to think of some new way to use it. I cut the kernels off the cob and then sautéed some Green Onion tops in Salted Butter and then added the Corn and some Tamari - Asian style.It was so simple and so delicious! The Tamari (you can also use Soy Sauce) adds a unique savory taste that I think balanced out the sweetness of the Corn. The flavor was so intriguing that the more I ate, the more I loved it! I may start making a Tamari, Green Onion and Butter Sauce to spread on fresh cooked Corn on the Cob, I loved the flavors so much. So, here's a new way to dress your fresh corn. This is a great side dish with BBQ, especially if you are grilling meats with Asian flavors like Ribs. I hope you enjoy Corn this way too!

Corn with Asian Flavors

4 ears of corn, shucked and cooked (boiled for no more than 5 minutes)

3 Tablespoons Salted Butter

4 Green Onions, green tops only, sliced thin

1 Tablespoon Tamari (or Soy Sauce)

Cut the cooked Corn kernels off the cob carefully using a serrated knife.  

In a large frying pan, heat and melt the Butter. Add in the Green Onions and the Corn and cook until hot. Then sprinkle on the Tamari and stir to blend.  Serve hot.

Five Element Analysis

Corn is a very Earthy food as it is sweet and yellow. The Butter and Green Onions bring in some of the Metal Element and the Tamari adds just a hint of the Water Element. If you serve this with Pork Spareribs as I did, it contributes more of the Water Element. I also made a Spicy Sichuan Cucumber Salad that brought in Vinegar for the Wood Element and lots of Chili Oil for the Fire Element and made some Rice for the Metal Element.

Spinach with Ginger Dressing

It's been unusually hot here in Seattle and when that happens, I want to eat light and that means salads and cold plates. In Chinese cuisine, anything served room temperature or colder is called a cold plate. And, I might add, the vegetables are usually cooked before they are served cold. Tonight, I decided tonight to make one of my Mother's favorite vegetable cold plate that involves blanching Spinach and topping it with a Ginger-infused Dressing. It can be served immediately, but I usually refrigerate it so that it is served cold. This is a lovely accompaniment to a grilled Steak that has been marinating in Asian flavors and is a perfect recipe for a summer night!

Spinach with Ginger Dressing

8 oz bag of Spinach (275 g), washed

1 tbsp Vegetable Oil (I used Grapeseed)

1 inch piece of Ginger, peeled and grated (equals about 1 teaspoon)

2 teaspoons Chinkiang Black Vinegar or Rice Wine Vinegar

1 teaspoon Tamari

2 Tablespoons Chicken Broth

½ teaspoon Sesame Oil

½ teaspoon - 1 teaspoon Sugar

¼ teaspoon Salt

Combine the Vegetable Oil, Vinegar, Tamari, Sesame Oil and Chicken Broth in a small bowl.  Then stir in the Ginger, Sugar and Salt. Taste and add more Sugar if desired.

Heat a pot of Water to a boil. Add the Spinach, submerge and then drain. Rinse quickly with cold Water.  Place the Spinach in a serving bowl and pour the dressing over. Toss to mix and chill to serve cold.

Five Element Analysis

Spinach as a leafy Green belongs to the Wood Element and this is mostly a Wood Element food with the Vinegar and Chicken Broth adding even more. The Water Element is also present in a small amount from the Tamari and the Sesame Oil. And the Ginger brings in just a hint of both the Metal and Earth Elements. So, this is a good side dish where the main dish is from the Earth Element, like Steak and any other dishes should incorporate the Fire Element and more of the Metal Element to create balance.

Roasted Green Beans with Roasted Garlic and Sumac

I had a salad that I bought from the International Market in Portland that I really liked. It was Green Beans that had clearly been roasted with big roasted Garlic Cloves and a sprinkling of Sumac on top. Sumac is made from a dried tart berry and is used a lot in Middle Eastern cooking. I particularly like it with Kebabs. And, this dish gave me another reason to use it. I recreated these Green Beans and I changed it up a bit (of course!) and roasted the Garlic Cloves more so that they became soft enough to mash with a little Olive and then they became a kind of dressing. I don't know why, but I just prefer roasted Garlic spreadable on toast and don't love biting into big pieces. This way, I still got all that wonderful Garlic flavor but in a creamier texture. I also added a little Lemon as the Sumac gives it just a hint of a sour flavor and I think the Lemon enhances it a lot. This dish was so good that I wanted to eat the whole bowl myself. I actually kept picking at it before I photographed it so there's already some missing!  It was incredibly easy to make as the oven did most of the work. The Garlic took 45 minutes and then the Green Beans cooked the last 15 minutes of that time so then all that was required was to put it together. By the way, this dish is it is really good both hot and cold.  I will be making this dish over and over again!

Roasted Green Beans with Roasted Garlic and Sumac

1 whole Garlic, top 1/2 cut off

1 Tablespoon Olive Oil

1 pound of Green Beans, washed and ends removed, snapped in half (discard any that don't snap)

2 Tablespoons Olive Oil

1/2 teaspoon Salt

1 Tablespoon Olive Oil

1 Tablespoon Lemon Juice

2 teaspoons Sumac

Heat the oven to 400 degrees. Place the Garlic in a piece of Aluminum foil large enough to enclose it. Drizzle the Olive Oil over the cut top and then enclose it completely. Place on a small oven pan and cook for 30 minutes. Then place the Green Beans on a large baking pan and drizzle with the Olive Oil and Salt. Roast for 15 minutes, tossing and turning every 5 minutes. Remove the Garlic and the Green Beans from the Oven.

Place the Green Beans in a large bowl. In a small bowl, squeeze out the Roasted Garlic and mash (or leave whole). Add the Olive Oil and Lemon Juice and stir to combine. Pour over the Green Beans and toss to coat. Sprinkle with Sumac to serve.

Five Element Analysis

Green Beans belong to the Wood Element and the Olive Oil and Lemon Juice add even more. So this is a very Wood dish.  The Roasted Garlic is from the Metal Element except that it cooks so long that it becomes caramelized, making more Earthy. However, overall, this is a good contributor of the Wood Element in a meal.