Posted on December 31, 2008 by tangstein
I guess I’ve (almost) completely converted to the idea that eating at home is infinitely preferable to going out – it’s more economical, I know exactly what’s in the food, and it just plain tastes better than most restaurant food! It’s not that we don’t go out – we probably eat out once a week, but it’s usually somewhere kid friendly where they can eat off the regular menu – yes, restaurants, take note: not all children like chicken fingers, french fries, and boxed mac & cheese ALL the time! – and I can order something that hasn’t been tortured in life and to death in a CAFO: this pretty much limits our choice of restaurants. Once in a great while, we’ll splurge on an expensive restaurant and leave the kids out of the plan. So I was partly tickled and partly offended by today’s New York Times article “Resolution: Dine Well Without Breaking the Budget” – basically a list of cheap eats, few of which sound even mildly appealing.
I’m not a huge fan of New Year’s Resolutions – they usually last about a week (although at one point I did manage to give up chocolate for a couple years – WHAT was I thinking?!?) – but here is one I think I will be able to keep and I urge you to consider: eat mostly home-cooked meals made from whole, close-to-the-source foods that are grown sustainably whenever possible. Cooking and eating this way does a favor to your taste buds, your health, your pocketbook, your family life and the environment – all excellent reasons to take back the kitchen!
Happy New Year 2009! Back with more recipes soon….
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Posted on December 29, 2008 by tangstein
Voila – 2 dishes in the time it takes to prepare 1! This is a recipe my husband came up with as a solution to the fact that our kids won’t eat spicy food but like cabbage, and we love cabbage and spice. You can make a very pretty presentation by putting the two types side by side in the same serving dish, but that does defeat the purpose of keeping part of it untouched by chilies. You can use napa cabbage or bok choy, but in either case, make sure that you are able to serve this dish immediately after stirfrying, so if you’re doing multiple dishes, this would be a good dish to cook last.
- 6 shiitake mushrooms, fresh or dried
- 1.5 lb napa cabbage or bok choy (not the baby kind)
- 2 T oil
- 1/2 tsp salt
- up to 1/4 c water (or broth or mushroom soaking liquid)
- 1 T chili sauce – sriracha works well, or you can use up to 1 tsp of chopped salted chilies, which tend to be much hotter and less salty
- 1/2 tsp sugar, brown or raw cane is best
- 1 tsp rice wine vinegar
- If using fresh shiitakes, remove the stems (save for a stock!) and cut caps into 1/4″ strips. If using dried mushrooms, soak them in boiling water until softened, reserving the water for use later.
- Separate the cabbage leaves and wash thoroughly – a good soak won’t hurt them and will get rid of any grit by the stems.
- Combine the chili sauce or chilies with the sugar and vinegar, set aside.
- Cut the leaves in half lengthwise, then into 1″ ribbons across the leafy parts. Cut the crunchier stem ends into 1″ dice or 1/2″ strips.
- Heat 1 T of oil in the wok over high heat until it shimmers, then add the mushrooms, stirfrying quickly.
- Add the leafy sections, and stirfry until they are coated with oil.
- Add 1/4 tsp of the salt and continue to stirfry as the cabbage releases its juices. If necessary, add a bit of liquid to keep the mixture moist until it reaches the desired doneness – some people prefer it crunchy, others like it cooked through.
- Adjust the seasoning and transfer to a serving plate.
- Heat the remaining 1 T of oil in the wok over high heat until it shimmers, then add the stem ends of the cabbage, stirfrying until they reach the desired degree of tenderness (or remain slightly crunchy).
- Add the chili sauce or chopped salted chilies mixture, stirfry briefly to combine, adjust seasoning, and transfer to a serving plate.
Filed under: stirfry, vegetables | Tagged: stirfry, vegetables | 1 Comment »
Posted on December 26, 2008 by tangstein
No recipes today – I’ve been demolished in “Horseopoly” and don’t have the strength….
Wishing everyone happy holidays and will be back Monday with something new!
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Posted on December 24, 2008 by tangstein
I can’t resist posting these gorgeous pictures from China – they’re taken in Jilin province after the harvest. Click on the individual pictures to view them (and more) on their original site.
What a cute village – looks a bit like Legoland! And look – they must be into xeriscaping, or some other sort of new ground cover….
But no…. They’re chili peppers! Here, some workers take a break at the “crossroads.”
But the kids have other things in mind – what a perfect slope on which to play!
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Posted on December 22, 2008 by tangstein
Dessert is rather an anomaly in a traditional Chinese meal – sometimes there is a sweet soup made of beans and/or barley, but most often fresh fruit is served. Nowadays you can find all sorts of fancy western-style cakes and pastries in China, but true Chinese desserts are few and far between. Some restaurants in America offer a selection of desserts, many of which were invented to please the American taste for something sweet to end a meal. But “Eight Jewels Rice” (babaofan in Mandarin) is truly Chinese – a sort of sweet and sticky rice pudding made with (presumably) eight types of dried or preserved fruits and nuts. You can buy canned red bean paste at Asian groceries, but it’s just as easy (and probably healthier) to make your own. Glutinous rice is a very short-grained rice which is now more frequently available in brown and mixed versions as well as the more common white. The garnish ingredients are sometimes arranged in a decorative pattern in the bowl, but you can also mix them into the cooked rice.
- 1.5 c glutinous rice
- 1.5 c water
- 1 T oil for greasing the bowl
- 1 c cooked dark red kidney beans, cooking liquid reserved
- 1 T honey, more to taste
- 1 T oil (optional)
- 1 c total dried fruits (larger ones may be cut into strips or chopped coarsely: raisins, dates, apricots, cherries, cranberries, mangoes, …)and nuts (unbroken halves make the best presentation: peanuts, cashews, almonds, …)
- 1/2 c sugar (white is best)
- 1/2 c water
- Rinse and drain the rice, then cook according to Basic Steamed Rice recipe. Keep warm.
- Use a food processor to puree the beans with the honey and oil, adding the cooking liquid 1 T at a time until it reaches a thick paste consistency.
- Grease a heatproof bowl (approximately 6-8″ across).
- Mix the garnish ingredients into the rice or arrange them in a design over the bottom of the bowl (and up the sides if you’d like).
- Gently press 3/4 of the rice mixture into the bowl, taking care not to disturb the pattern if you went that route. It should be about 1/2″ thick all around.
- Add the red bean mixture to the middle, then use the rest of the rice to seal in the filling.
- Wet your hands with cold water and smooth the surface, pressing down very gently to remove any air pockets.
- Place the bowl in a steamer and steam for 45 m.
- Meanwhile, combine the sauce ingredients in a saucepan and bring to a boil, reduce to a simmer just until all the sugar is dissolved approximately 1 m.
- Remove the bowl from the steamer and run a knife around the edges of the “pudding,” being careful not to disturb the design if you made one.
- Invert onto a plate, pour the sauce over, and serve with a spoon or you can try cutting into wedges and serving as you would a cake.
The “pudding” can be assembled and steamed up to 3 days ahead and refrigerated, tightly covered in the bowl, once it cools to room temperature. Or you can freeze it, tightly covered, in the bowl for up to 3 months. Thaw in the refrigerator 24-48 h before using. Reheat it by steaming for 30 m.
Filed under: desserts, rice & noodles | Tagged: desserts, rice | Leave a comment »
Posted on December 19, 2008 by tangstein
Here’s a simple variation of the Chinese Omelet recipe using daikon. My kids joke that you could kill someone with the daikon we find at the farmers’ market here in Southern California – they can be absolutely huge! I would recommend seeking out the smaller ones for this sort of dish and reserve the larger ones for longer cooking methods such as braises and soups – they can be quite tough. For more information on daikon, visit the Kitazawa Seed Company. Again, use a very well seasoned skillet to keep the omelet from sticking.
- 1 small daikon, peeled and cut into matchsticks, approximately 1/16 x 1/16 x 1.5″
- 1/2 tsp salt, more to taste
- 4 large eggs (buy eggs from pastured chickens, if you can – the flavor and health benefits are much better than conventional eggs, and you’ll be doing the environment a favor as well!)
- 1 pinch freshly ground pepper – white, black, or even Sichuan peppercorn
- 2 scallions, minced
- 2 T oil
- Combine the daikon sticks with the salt and set in a strainer over a bowl for 20-30 m.
- Beat the eggs, add the pepper and set aside.
- Squeeze the daikon slivers out with your hands or a kitchen towel.
- Heat 1 T oil in a skillet over medium high heat until it shimmers.
- Explode the scallions just until fragrant, then add the daikon, and stirfry until just tender, approximately 3-5 m.
- Add 1 T oil if necessary, then add the eggs and more salt if desired.
- Immediately turn the heat to the lowest possible setting and cover the skillet.
- Cook until almost completely set on top, 3-5 m, then gently turn and cook until completely set, 1-2 m more.
- Slide gently onto a plate, and cut into diamonds, garnish with fresh scallions and soy sauce, and serve.
Filed under: eggs & tofu, vegetables | Tagged: daikon, eggs | 1 Comment »