Riviera Minestrone - 2020 Coronavirus Lockdown Day 9 Dinner

As a kid I ate a lot of soup for my after school snack. Riviera Minestrone was a favorite- thick, rich & chock full of veggies & pasta. During the grocery store meltdown last week, I was unable to find it. I'm pretty sure it's no longer made (a Google search confirmed it). For tonight's dinner, I made up a version of this famous soup. There's 1 copy-cat recipe out there - it had way too many ingredients. And after a careful search I was able to find the ingredients list at Fooducate. I'm pleased with the final product. And it's pretty darn close to the original only with better ingredients! And for my vegan friends, with a few minor tweaks, you can make it yours.

"Riviera Minestrone" - adapted from Fooducate

2 large carrots - diced
4 ribs celery - diced
1 large onion - diced
2 tablespoons olive oil
1 bunch green onions - chopped
2 jalapeños - chopped (remove seeds for less heat)
6 cloves garlic - choped
1/2 lb lentils - rinsed
2 cans kidney beans - rinsed
1 ham hock
1 tablespoon Italian seasoning
6 cups of chicken stock
1 cup macaroni (elbows, mini shells, or salad)
1 bag of cruciferous salad mix (a combo of chopped kale, cabbage, red cabbage & Brussel sprouts will work too)
Salt & Pepper to taste

In a stockpot, over medium heat, sauté carrots, celery & onion in olive oil until soft. Add green onions, jalapeños & garlic - stir until soft. Add lentils, beans, ham hock & Italian seasoning. Cover with chicken stock. Bring to a boil. Cover & simmer for 1hr. Meanwhile soak macaroni in bowl with boiling water until it is soft. Rinse & drain; set aside.

After 1hr, remove ham hock bones & meat, set aside. Remove 2 cups of the mixture & blend smooth; add mixture to the pot. (I used an immersion blender & pureed the soup in a few spots)

Discard ham hock bones & shred meat; return to pot. Add cruciferous mix & simmer for another 45 minutes. Add softened macaroni. Simmer for 20 minutes. Season with salt & pepper to taste. Serve with freshly grated parmesan.

*This soup is really thick...stick your inverted spoon thick! Just like the original. If you want it a little thiner, add some additional stock or water

**To make a vegan version:

• Omit the ham hocks - replace with 1 tablespoon good quality smoked paprika
• Replace chicken stock with your favorite vegetable stock or water

Beef Stroganoff for Instant Pot

This past holiday I finally decided to join the masses & purchase an Instant Pot. I have to say it's been fun learning how to cook with it. Last night we had a craving for a hearty pasta dish. After thumbing through my copy of Instant Pot Bible...The only book you need for every model of Instant Pot (a great Christmas gift - thank you Diddy), I landed on Beef Stroganoff...which the book didn't have in its list of recipes! Grrrr...

I had to turn to the Googler & after research both Instant Pot & non- Instant Pot Beef Stroganoff recipes I decided to make up my own. The following is based on the stroganoff my Aunt Bea used to make us growing up AND my sister's advice (I asked her long ago how to make this dish & took some notes). This recipe uses ingredients that are typically found in my pantry.

beef stroganoff (for instant pot)

1 lb ground beef
1 medium onion chopped
3 cloves garlic chopped
8 oz cremini mushrooms sliced thin
8 oz package Trader Joe's pappardelle noodles* - broken into 1-inch pieces
1 tablespoon steak seasoning (e.g. McCormick's Montreal Steak Seasoning)
2 teaspoons onion powder
2 teaspoons umami seasoning powder (e.g. Trader Joe's Mushroom & Company Umami Seasoning Blend)
2 teaspoons of oyster sauce or Worcestershire sauce
pinch of red pepper flakes (optional)
2 cups low sodium beef broth
1/4 cup dry white wine
1 cup sour cream
salt & pepper to taste


Using the Sauté function, sauté onions until translucent. Add ground beef & garlic to onions and brown meat. Add mushrooms, steak seasoning, onion powder, umami seasoning, oyster sauce & red pepper flakes, if using, Cook mixture until mushrooms release their juices. Add wine & beef broth- bring mixture to a boil. Add noodles & stir to combine with the meat & mushrooms. Cancel Sauté function.

Cover pot & make sure the latch is in the 'Sealing' position. Select Manual Pressure. Set timer for 5 minutes. At the end of the cooking cycle perform a Quick Release.

Open Pot & let the stand for 3-5 minutes. Fold in sour cream. Serve.

*Trader Joe's Pappardelle Noodles have the perfect texture for this dish. If you cannot find them, you can substitute with egg noodles instead.

Vegan Dumplings

Last month we celebrated our Q4 Birthdays - 4x a year my group of high school friends gather, connect & celebrate our birthdays for the quarter.  It's become a tradition for 2yrs. Last month we had a Wraptastic dinner party complete with craft cocktails, birthday cake, Pork + Cabbage and Vegan Dumplings.

Since that party, I've made several batches for vegans, vegetarians & meat eaters alike. The response has been great. Meat eaters don't miss the meat. Vegans & vegetarians agree these are delicious. I think they are the perfect dumpling for parties. Just be sure to get the right wrappers 😋

vegan dumplings

1 large head of Napa cabbage
1 bunch of green onions, finely chopped
1 carrot, shredded
3 lbs of extra firm tofu (I use Azumaya or Kodo brand)
1lb shiitake mushrooms finely chopped
3-4 tablespoons grated ginger
1 bunch of thin bean thread noodles
3 tablespoons vegetable oil
4 tablespoons sesame oil
3 tablespoons liquid aminos or soy sauce
2 teaspoons of ground black pepper
1-2 tablespoons sea salt
2 packages of 'Big White Skin' wrappers (these are the only wrappers I use for dumpling making they are vegan & versatile - boil, pan-fry, or deep fry them.)


To prepare the Napa cabbage:
Finely chop Napa cabbage & place in a bowl. Sprinkle 1-2 tbs of sea salt over cabbage & massage the mixture. Set aside for 30 minutes until the moister from the cabbage is released. Drain the cabbage juice. DO NOT rinse the cabbage as the salt imparts flavor on the vegetables. Set aside

To prepare the Bean Threads:
Place bean threads in a bowl. Cover them with boiling water & soak for 30 minutes. The bean threads will become clear. Drain the bean threads & rinse with cold water. Cut threads into 2 inch pieces. Set aside.

To prepare the Tofu:
Preheat oven to 425℉. Dice the tofu into small cubes. Toss tofu with 2 tbs sesame oil, 1 tbs vegetable oil, liquid aminos & ground black pepper. Line a cookie sheet with parchment paper & spread tofu in a single layer. Roast tofu in the oven for 15 minutes. Stir the tofu breaking the tofu into smaller pieces. Roast tofu for another 15 minutes. Stir tofu & roast for 10 minutes more if necessary. The final texture should be crispy & chewy with some moisture. Be careful not to over roast the tofu (all crispy edges, no moisture etc.) Remove from oven & let cool to room temperature

To prepare the Mushrooms:
Finely chop the shiitakes. Place mushrooms in a heated skillet. Do not touch the mushrooms & allow them to release some of their juices (about 5 minutes). Add 1 tbs vegetable oil to the mushrooms & stir. Add green onions & ginger. Cook until fragrant. Add reserved bean threads & cook for another 5 minutes until the bean threads become transparent. Remove from heat. Set aside

To assemble the filling:
In bowl combine the Napa cabbage, roasted tofu, mushroom mixture, remaining 2 tbs sesame oil. Mix well making sure to break up large pieces of tofu. Taste the filling & adjust seasoning as necessary)

Wrapping & Storing the Dumplings:
Place 1 tbs of filling in the center of the wrapper. Using a cup of cold water, dip your finger in the water & wet the wrapper's edge. Fold the wrapper & pleat the edge as you seal the dumpling. Continue with remaining wrappers.

These dumplings freeze well. As you wrap your dumplings dip the bottom into a dish of flour to lightly coat it. Line the dumplings on a parchment lined cookie sheet. Place the cookie sheet in the freezer for 30-45 mins. Once the dumplings are firm, transfer the dumplings to ziplock bags & store in the freezer.

Cooking the Dumplings:
If using frozen dumplings, DO NOT DEFROST.

Boil Method

1. Bring a pot of water to boil
2. Add dumplings & cook until the float to the top
3. Drain & enjoy with your favorite dipping sauce

Pan Fry Method

1. Coat a pan with oil & fire over medium heat
2. Place dumplings in the pan & brown on all sides
3. Add a 1/4 cup of water to the pan with dumplings- watch the sizzle & steam
4. Cover the pan & continue to cook over medium heat for another 3-5 minutes
5. Uncover pan & allow any remaining liquid in the pan to evaporate
6. Dumplings should be chewy & crispy
7. Enjoy with your favorite dipping sauce

-->

(Vegan) Mexican Wedding Cookies

Mexican Wedding Cookie? Snowball? Russian Tea Cookie? By any name these cookies are super delicious. Dangerously delicious! And... when you make them with a plant based butter (making them vegan) you'd never miss the real thing.

I did a bunch of research on these cookies after my work colleague shared her grandmother's recipe. I finally landed on this version because it uses pecans & both vanilla and almond extracts. The final (vegan) cookie is crisp, buttery, sweet, nutty & almond-y.

Enjoy!

vegan mexican wedding cookies

1 cup flour

1/2 cup confectioners' sugar

1 cup unsalted butter

pinch of salt

1 cup pecans, finely chopped

1 teaspoon vanilla extract

1 teaspoon almond extract

Cream butter, sugar, vanilla & almond extracts together. Add flour & salt- combine well. Fold pecans into mixture.

Refrigerate dough for 30 minutes to 1hr to allow dough to rest & harden. Use ice cream scoop to make 1" balls.

Preheat oven 350 degrees. Roll balls into confectioners' sugar & lightly flatten on parchment lined cookie sheet. Bake for 15 minutes until the cookies are light brown. Cool cookies on wire rack. Dust with more confectioners' sugar once cookies cool to room temperature.

'Fried' Chicken & Creamed Spinach

Lately, I've been having a mean craving for fried chicken. Of course fried food aren't Whole30 compliant, but oven fried foods are perfectly acceptable! And add a side of creamed spinach makes this dish every bit comforting too!


Fried Chicken

4 boneless skinless chicken thighs
1/2 cup almond meal
1 teaspoon each:

• garlic powder
• onion powder
• ground sage
• thyme leaves
• black pepper 
• salt

1 tablespoon Old Bay Seasoning
Cooking Spray

Pre-heat oven to 375 degrees. Line a baking sheet with foil and spray with cooking oil.

Pat chicken dry with paper towels. Mix garlic powder, onion powder, sage, thyme and black pepper in a separate bowl. Season chicken with the spice mixture. Let marinate for 1 hour.

In a plastic bag, combine almond meal and Old Bay Seasoning. Toss 1 thigh at a time in the almond meal mixture to ensure the chicken is well coated. Transfer chicken to the prepared baking sheet. Lightly spray the tops of the chicken with cooking oil.

Bake chicken for 25-30 minutes until golden brown.

Creamed Spinach
1 lb fresh chopped spinach
2 small shallots chopped
6 mushrooms sliced
1 tablespoon ghee
1/2 cup cashew cream
1/4 teaspoon nutmeg

Saute shallots in ghee until fragrant. Add mushrooms until they release their juices. Add spinach and cook until wilted and most of the liquid in the pan evaporates. Stir in cashew cream and nutmeg. Heat thoroughly before serving.

Gai Gra Prao (Thai Basil Chicken)

Gai Gra Prao is one of those Thai comfort foods I seek when I hit my local noodle shop. And when I make this at home, I pull no less than 4 (non-compliant) sauces to make this. So when I got the craving for the dish, making it Whole30 compliant was going to be a challenge...surprising not! Coconut aminos cover the savory and sweet elements nicely; Red Boat Fish Sauce really makes this version come alive. I bumped up the veggie ratio up since I wouldn't be serving this over rice. It was every good as my original!

gai gra prao (thai basil chicken)

1/2 lb ground chicken or turkey
5 cloves of garlic, chopped
1/4 red onion chopped (sub 1-2 chopped shallots)
1/3 lb Chinese long beans, cut into 1/2" pieces
4 Bok Choy hearts, separated
6-8 cremini mushrooms
handful of thai basil leaves, torn
1-2 jalapeno pepper sliced (seeded if you want the dish less spicy)
1/4 teaspoon white pepper
1 tablespoon fish sauce
1 tablespoon coconut aminos
2 teaspoons tapioca (or arrowroot) starch (optional)*
water
oil

Pre-heat pan over high heat (I use a cast iron pan). When the pan is smoking, turn the pan down to medium-high heat.

Add long beans and scorch slightly, add oil and continue to stir-fry the beans. Add onions and stir fry until translucent. Add bok choy and mushrooms and stir until they begin to release their juices. Remove vegetables from pan.

Add more oil (if needed) to the pan. Add chicken and cook until no longer pink. Add white pepper garlic and stir until fragrant. Add reserved vegetables, toss well. Add fish sauce and coconut aminos.

To finish the dish, add basil and jalapenos.

*If you want to make a sauce:
Mix tapioca starch with equal amount of water. Stir until uniform and add to the chicken and veggies.

Whole30 Moussaka

Moussaka, the quintessential Greek eggplant casserole. It's not something I make everyday, but thought it would make a great Whole30 dish for dinner. Layers of eggplant, zucchini, spiced meat sauce and topped with a bechamel. Oh wait a second...Whole30...NO DAIRY! DOH!

Now I *could* make it without the creamy luscious topping but then it would be missing something. My only hope was to make some cashew cream and top the veggie and meat sauce layers. Sounds like a plan...right? Well, wait. The Whole30 community would say that could be considered SWYPO (Sex With Your Pants On). Basically recreating bad foods with Whole30 compliant ingredients (a good example: making pizza with a cauliflower crust, veggies and nut cheeses).

I waivered back and forth on whether to make Moussaka with the cashew cream or not. And I decided that there are way worse things I could recreate (apparently there's some magic egg, date and coconut cream concoction that makes the best coffee creamer ever?!?) This delicious cashew cream (that I would use on other things like pasta for an awesome dairy free Alfredo sauce) really isn't so bad.

We're enjoying it. I hope you do too!

moussaka

Prepare the Vegetables
3 small eggplants
2-3 medium zucchini
salt
olive oil

Preheat oven to 400 degrees.

Slice eggplant into 1/2" rounds; zucchini into 1/2" planks. Lay the vegetables on a parchment lined cookie sheet and sprinkle salt on the vegetables. Set aside for 30 minutes.

After 30 minutes, there will be moisture drawn to the surface. Using a paper towel, remove the moisture.

Drizzle olive oil over the vegetables and massage it into the flesh. Place the prepared vegetables into the oven and roast for 30-40minutes, until the tops are slightly browned. Remove from oven and cool. Set aside.

Prepare the Meat Sauce
I make this in a crock-pot the night before I plan to make this.

In a crock-pot place the ALL of the following ingredients:

10 oz ground beef
1/2 red onion chopped
4 cloves garlic finely chopped
8 mushrooms finely chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
3 oz tomato paste
15 oz can tomato sauce
1 cup of water

Mix ingredients thoroughly. Turn on the crock-pot on low and cook mixture overnight. In the morning stir the sauce and check for thickness. The sauce should not be watery! If it is, turn it up to high. Once the sauce starts bubbling, remove the lid and reduce the sauce until it is thick. Set aside

Prepare the Cashew Cream (if using)
1 cup raw cashews
1/2 cup water, plus more for soaking cashews
1 tablespoon nutritional yeast
1/2 teaspoon salt

Soak cashews in cold water (cover cashews) for 4hrs or overnight. Drain cashews and place them in a high-speed blender with 1/2 cup cold water, yeast and salt. Blend until smooth. Set aside.

Assembly
In a well-greased 8x8 baking dish, layer eggplant, meat sauce, zucchini, ending with meat sauce top. Be sure to leave enough room in the dish for the cashew cream. Pour the cashew cream over the meat sauce.

Cover dish and bake in a pre-heated 350 degree oven for 30-45 minutes. Allow the Moussaka rest for 15 minutes before serving.

Whole30 Garlic & Herb Pork Spareribs

Nothing says summer like slow cooked ribs on the barbecue, but who has the time to set up the grill, feed the fire, and tend to them all afternoon? I know I don't! I'm also not a big fan of traditional barbecue rubs and sauces. This recipe is based on my pork roast recipes. Garlic and herbs - simple flavors to compliment the natural sweetness of pork. And while you can cook these on the grill to get that outdoorsy chargrilled flavor, I think these are great compromise.


garlic & herb pork spareribs

1 slab of baby back ribs - split in half to fit a cast iron pan
6-8 cloves of garlic peeled and coarsely chopped
2 large sprigs of rosemary
8-10 sprigs of thyme
3-4 sprigs of oregano
salt & pepper
olive oil

Preheat oven to 375 degrees.

Rub olive oil on the ribs. Liberally, sprinkle salt and pepper on the ribs. Toss garlic and herbs together in a bowl and then spread the mixture on the ribs. Massage the ribs with the garlic and herbs. Let the ribs marinate for no less than 4hrs- preferably overnight.

Heat a cast iron pan on high- get the pan scorching hot! Place the ribs in the pan and lower the heat to a medium high. The herbs and garlic will char- that's ok. Brown the meat side down first (approximately 7 mins). Flip the ribs to the bone side and continue to brown for another 5 mins.

Cover pan with a tight fitting lid or use heavy duty foil. Place skillet into the oven and roast for 2hours. Let the ribs rest for 15-20 minutes before serving

Add Veggies!
These ribs pair well with a roasted root vegetables. A selection of sweet potatoes, carrots, turnip and leeks were delicious with them. To roast them, prepare the vegetables while the ribs are cooking. After the ribs have been in the oven for 75 mins, take the pan out of the oven, place the vegetables under the ribs, cover the pan and return the oven for the remainder of the cooking time

Whole30 Frittata

Since starting Whole30, I've been much better at having breakfast every morning. Today, I had time to make a delicious frittata that will become my breakfast (snack or lunch) for several days this week. And Packed full of vegetables with just enough meat for additional flavoring, this is frittata is something I will be making even after Whole30.

frittata

4 eggs
2 chicken Italian sausages- diced (Trader Joe's Chicken Italian Sausages are compliant)
1 bag of frozen chopped spinach- defrosted and moisture removed
6-8 cremini mushrooms finely chopped
A few dashes of Tabasco (I used 1/2 teaspoon of Trader Joe's Harissa)
4 tablespoons of coconut cream
salt & pepper
1 tablespoon Whole30 compliant cooking fat

Preheat oven 375 degrees

Heat cooking fat in a pan over medium heat. Add sausage and brown. Add mushrooms and continue to cook until mushrooms release their juices. Add spinach and heat through. Transfer mixture to a bowl. Fold 2 tablespoons of coconut cream into the mixture and allow to cool.

In another bowl, beat eggs with 2 tablespoons of coconut cream and Tabasco. Salt and pepper egg mixture.

Combine egg mixture with meat and vegetables. Mix thoroughly. Pour into a a well greased pie plate. Bake for 25-30 minutes or until the frittata is set. Allow the frittata to rest 15 minutes before serving.

Whole30 Turkey Meatballs with Red Pepper & Tomato Sauce

So I love a good meatball...but am not necessarily the best at making them! When Whole30 came along, I decided to give it a go and try to make some. This recipe literally came out of whatever we had in the fridge that was compliant. In the end, these were some of the most tender and flavorful meatballs I've tasted.

turkey meatballs with red pepper & tomato sauce

turkey meatballs

1pound ground turkey

3-4 tablespoons coconut flour

1 1/2 teaspoons each: 

• garlic powder
• onion powder 
• dried thyme
• dried rosemary 
• dried basil
• salt
• peper

1/2 teaspoon cayenne

2 teaspoons nutritional yeast

2 tablespoons finely chopped Italian flat leaf parsley

1 egg

2-4 tablespoons chicken stock* (make sure it is Whole30 complaint like Pacific)

Whole30 cooking fat of choice (avocado oil, coconut oil, ghee, etc.)

*Pacific Chicken Stock & Bone Stock are compliant; Pacific Chicken Broth is not.

Combine all the ingredients, except water, in a bowl. Use your hands to mix thoroughly. Do not overwork the meat mixture. Add 1 tablespoon of stock and incorporate into the meat mixture. Check the texture it should be light, smooth and feel tender. Continue to add stock until the texture is correct.

In a pan, heat cooking fat over medium heat. Place the meatballs in the pan, making sure it is not over crowded. Brown meatballs in batches. Set aside.

red pepper & tomato sauce

1 medium red bell pepper, seeded and coarsely chopped

3 oz tomato paste

4-6 cloves of garlic peeled

1 oz anchovy filets 

2 tablespoons of extra virgin olive oil

1/2 cup  (or more) chicken stock* (make sure it is Whole30 complaint like Pacific)

salt & pepper to taste

Place all ingredients into a high speed blender and blend until smooth. If the sauce is too thick, add more chicken stock until it is sauce-like.

To assemble:

Add sauce to a pan and add browned meatballs to the pan. Gently heat the sauce and meatballs until the meatballs are fully cooked- about 20 minutes. The meatballs should be lightly coated in the sauce, not immersed in it.

Serve over lightly sautéed zucchini noodles in olive oil and garlic. 

Whole30 Cauliflower Rice

Cauliflower Rice is a staple for all those on Paleo and Whole30. And apparently it's a big food trend because you can get it pre-made at Trader Joe's, Whole Foods, even Costco! This stuff is so easy to make- you can either grate the cauliflower florets on a box grater (large hole) or use a food processor (too much cleaning post pre-prep). Sprinkle the 'rice' with some sea salt and let stand for 15 minutes; drain any excess liquid - do not rinse! Refrigerate the 'rice' in sealed containers until ready to use. It can last up to a week.

Now you can use it to make fried rice...

Or one of my favorites, Cauliflower Rice Salad

cauliflower rice salad

1 small cauliflower head (or 1/2 of a large)
1 jalapeno, seeds removed, finely chopped
1 tablespoon each: chopped cilantro, basil and mint
1 small carrot grated
1 shallot sliced thin
salt for making the rice
zest & juice of 1 lime
2-3 tablespoons fish sauce (make sure it's Whole30 compliant like Red Boat Fish Sauce)

Break down the cauliflower into large florets. Using a box grater, grate the florets into rice. Sprinkle sea salt over the rice and let stand for 15-30 minutes. Squeeze the rice 'grains' and drain any excess liquid. DO NOT RINSE.

Add jalapeno, cilantro, basil, mint, carrot, shallots and carrot to the rice and stir. Fold in lime zest, juice and fish sauce. Refrigerate 30 minutes before serving.

This rice salad goes well with grilled meats or fish. Or you can top it with tomatoes and avocado for a lighter meal.

Whole30 Chia Pudding

Chia puddings are an easy go-to breakfast option. And with Whole30, the best part is you can use fresh homemade cashew milk to bind the pudding. Rich. Satisfying. A great way to start the day!

chia pudding (makes 1 8oz serving)

1 tablespoon chia seeds
1 tablespoon unsweetened coconut
6 raspberries
1/4 teaspoon cacao nibs
1/4 teaspoon toasted almond slivers
Homemade cashew milk


Mix chia seeds, coconut together in an 8oz mason jar (I use a wide-mouth jar- it's the perfect size to 'make 7 take'). Add enough cashew milk to cover the ingredients (to the jar's lower thread line). Gently mix the ingredients, be sure to get all the chia seeds and coconut coated in cashew milk. Add raspberries and cover jar. Refrigerate for 4 hours or overnight.

When you're ready to serve, top the pudding with cacao nibs and almonds.

cashew milk

I've long been fascinated with making my own plant based milks but have been intimidated by the work involved in straining sediment through milk bag. It sounded messy and labor intensive...until I discovered cashew milk! Cashew milk is a rich, silky milk that, in my opinion, tastes even better than conventional cow's milk. And unlike other nut milks (e.g. almond) no straining required! The sediment is so fine that it just acts as a thickener to the final product. I love this stuff. Try it and I'm sure you'll be hooked!

cashew milk

1 cup raw cashews

1 teaspoon vanilla bean powder (or 2 teaspoon extract)

1 medjool date

1/2 teaspoon sea salt

4 cups cold water

Additional water to soak cashews

Soak cashews for 4hrs (up to 24)

In a VitaMix combine drained cashews, date, vanilla salt, and 2 cups water. Blend until smooth. Add another 2 cups water and blend another minute.

Store in refrigerator. Keeps for about a week. Makes approximately 40oz cashew milk

Pork + Cabbage Dumplings

Last night we had a WRAPTASTIC party with my Pork + Cabbage Dumplings taking center stage. A mini-high school reunion of sorts, we had a great time WRAPPING dumplings & RAPPING with each other.

We wrapped over 200 dumplings last night! And the cost to make them was less than dinner for 2 at San Tung (one of my fave dumpling spots in SF)!

pork + cabbage dumplings

8 leaves Napa cabbage, washed
1 lb ground pork

8 fresh shiitake mushrooms finely chopped
2 tbs grated ginger
2 green onions finely sliced
2 tbs fish sauce

2 tbs soy sauce
1 tbs toasted sesame oil

1 tsp sugar

1 tsp pepper

2 tbs corn starch

1 packages of wrappers*
sea salt for curing Napa cabbage

Finely chop Napa cabbage and place in a bowl. Sprinkle 1-2 tbs of sea salt over cabbage and massage the mixture. Set aside for 30 minutes until the moisture from the cabbage is released.

Drain the cabbage juice and proceed to rinse the cabbage under cold water briefly. Do NOT over rinse as the salt imparts flavor on the vegetable.

Mix soy sauce, fish sauce, sesame oil, sugar and pepper in a small bowl.

Combine pork, mushrooms, ginger, green onions, cabbage in a large bowl and mix well. Pour soy mixture over meat and mix. Sprinkle cornstarch over all. Continue to mix the filling until well combined.

Place 1 tbs of filling in the center of the wrapper. Using a cup of cold water, dip your finger in the water and wet the wrapper's edge. Fold the wrapper and pleat the edge as you seal the dumpling. Continue with remaining wrappers.

*A word about wrappers...

I did a comparison of wrappers some time ago and landed on Kim Hong 'Big White Skin'. I was a big fan of the New Hong Kong Brand (mom would use them all the time) and then I discovered Kim Hong 'Big White Skin'. These wrappers are super versatile, they can be boiled, pan-fried or deep fried. They freeze well and are inexpensive ($1.75/50 wrappers). They're available at May Wah Grocery on Clement Street.

Mushroom Cashew Paté

While I love a good traditional meat based paté, this vegetarian version has all the richness and flavor of its meat counterpart. It's perfect on crusty baguettes and crackers.


mushroom cashew paté

1- 8oz pkg of cremini mushrooms sliced thin
1-2 shallots sliced thin
3 garlic cloves smashed
4Tbs butter
2-3 tablespoons marsala
2-3 tablespoons vegetable stock (optional)
1/2 cup roasted salted cashew pieces
1 teaspoon fresh thyme minced
1 teaspoon parsley minced
Salt and pepper to taste

Melt butter in pan. Add shallots and sauté until translucent. Add mushrooms and garlic and cook until mushrooms release their juices. Add marsala and stock. Cook until marsala and stock are absorbed. Remove from heat.

Place cashews in Vitamix or food processor. Pulse nuts to dust texture- do not over process. Add mushroom mixture and process until a uniform mixture forms (Note: you may need a splash of water to help. Do not add too much otherwise it will be dip!). Transfer paté to bowl. Fold thyme and parsley. Salt and pepper to taste. Chill for 1hr and serve.

To make it vegan- replace butter with coconut oil

Steamed Taro Cake (芋頭糕)

For this Mother's Day weekend, I thought I'd post a recipe channeling the kitchen love of my beloved grandmother. Steamed Taro Cake (芋頭糕) or Wu Tau Gao is a savory steamed rice cake chocked full of meat, veg and of course, taro. Sadly, I never learned how to make this dish from Grandma, but I do recall her grinding her own rice flours to make this dish.

While Wu Tau Gao can be eaten fresh (after it has cooled from the initial steam), it is best served sliced and pan fried to golden perfection. The crispy outside and tender, melt in your mouth inside is something you'll have to experience for yourself. I love to eat it with a dab of chili soybean paste. YUM!

I did a bunch of reading and research on the how to prepare it and finally landed on the recipe you see below.


steamed taro cake (芋頭糕)

3/4 lb taro root
1 1/2 cups rice flour (not glutinous rice flour)
1 tsp Chinese 5 spice powder
1 tsp sugar
1 tsp salt
1 tbs soy sauce
1 tbs sesame oil
1 tbs fish sauce (optional)
4 green onions chopped
1/4 cup cilantro leaves chopped
3-4 Chinese sausage (lop cheung) diced
6-8 Chinese black mushroom
10-15 Dried Shrimp
3 cups of water - 1 cup boiled for shrimp and mushroom; 2 cups for batter

Prepare the taro
Peel and dice taro into 1/2" cubes. Boil taro in a pot of water until just tender, making sure shape remains in tact. Drain well. Toss taro with sesame oil and fish sauce if using. Set aside to cool.

Prepare the shrimp and mushrooms
Place shrimp and mushroom in separate bowls. Add 1/2 cup boiling water to each bowl to soak the ingredients. If necessary place a plate on top to fully immerse the ingredients into the water. Let stand for 30 minutes.

After 30 minutes, drain shrimp and mushrooms, saving the soaking liquid. Be sure to drain any sediment that may have been released during soaking. Chop mushrooms into small bite sized pieces. It may be necessary to do the same with the shrimp depending on the size you use. Set both aside

Prepare the filling
Heat a large frying pan and brown sausage. There should be plenty of fat in the sausage to prevent it from sticking. Add shrimp and mushroom and continue to stir until fragrant. Add taro and toss until just heated. Remove pan from heat.

Prepare the batter
In a mixing bowl combine the rice flour with 2 cups of lukewarm water and the reserved soaking liquid. Whisk this batter until smooth. Fold green onions, cilantro and filling into the batter. Be careful not to break or mash the taro. You want the cake to have distinct 'chunking'.

Steam
Pour mixture into a greased 9" cake pan. Steam cake for 45-60 minutes. The cake will be extremely soft when cooking time is complete. Allow cake to cool to room temperature. Refrigerate.

To serve
Slice cake into 1/2" thick slices and pan fry until crisp and golden brown on each side. Serve with chili sauce or any of your favorite dipping sauces.

tod mun pla (Thai Fish Cakes)

One of my favorite Thai snacks is Tod Mun Pla or Thai Fishcakes. These patties are bursting with flavor- lemongrass, galangal, basil, chili and lime- and studded with chopped green beans for texture. Great hot or cold, they are a savory snack that pairs well with rice or selection of pickled vegetables.

tod mun pla

1lb prepared fish paste
1 tablespoon tom yum or Thai red curry paste
2 teaspoons fish sauce
1 teaspoon sugar
1/2 cup chopped green beans
2 tablespoons finely sliced green onions
2 tablespoons finely sliced basil leaves
zest of 1 small lime
1 egg
Canola Oil for frying
Water to moisten hands

1. Place all ingredients in a bowl and combine until the mixture is uniform.
2. Refrigerate mixture for 1 hour.
3. Using a 1 1/2" scoop, measure balls of the fish mixture. Moisten hands with water and flatten balls to form patties about 1/4" thick.
4. Heat oil over medium high flame to 375°F.
5. Carefully drop patties into hot oil and fry for 3-5 minutes until golden brown. Be sure to turn the patties several times during the cooking process.

bean sprout banchan

I struck gold this weekend with a bounty of some great veggies from my local produce market. In particular, these (mung) bean sprouts looked especially nice.

As a child, I would love to eat bean sprouts all the time, soups, stir-fries and noodle dishes. Now as an adult, I can take 'em or leave 'em.

The only way I seem to still really enjoy bean sprouts is in this banchan dish. Blanch them and add of a few ingredients and you've got a simple vegetable dish that's complex in flavor. I love these almost as much as I love cucumber banchan.

bean sprout banchan (sukju namul muchin)

1 lb mung bean sprouts
1 teaspoon sea salt
2 quarts water
1 green onion sliced fine
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon black pepper
1-2 cloves garlic, grated (optional)

1. Bring water and salt to a boil. Add bean sprouts and cook for 1-3 minutes. Do not overcook- you want them to be crunchy but not raw.
2. Rinse bean sprouts under cold water and drain well.
3. Add scallions, sesame oil, soy sauce, black pepper and garlic (if using). 
4. Toss ingredients together. Serve.

 

 

banana cowboy cookies

When life gives you ripe bananas + fresh walnuts... Make Banana Cowboy Cookies! These gems have a blend of all the great things in banana bread plus oats, mini-chocolate + butterscotch chips and coconut! The recipe makes a ton, so I've got plenty to share...anyone?

banana cowboy cookies

1 cup all-purpose flour

1/2 cup coconut flour
1 teaspoon coarse sea salt
1/2 teaspoon baking soda
1 stick butter, softened
1/4 cup coconut oil
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup mashed ripe banana (about 1 large or 3 small)
1 cup old-fashioned rolled oats
4 oz semisweet chocolate chips
4 oz butterscotch chips
1/2 cup coarsely chopped, toasted walnuts
1/2 cup shredded coconut

method

1. Preheat oven to 375°F. 
2. Sift together flours, salt, and baking soda in a small bowl; set aside. 
3. Cream butter, sugars and vanilla together until pale fluffy.
4. Add egg and banana; mix until combined.
5. Add flour mixture; mix until just combined. 
6. Fold in oats, chocolate, butterscotch, coconut and walnuts.
7. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes. 
8. Cool on sheets on wire racks 5 minutes. 
9. Transfer cookies to wire racks; let cool completely.

cucumber banchan

Channeling my inner umma, I've been making one of my favorite banchan- cucumber. I make these with Persian or Kirby cucumbers. I think the the Kirbys keep longer in the fridge- maybe it's the thicker skin? They've become my go-to snack. I crave them all the time!

cucumber banchan

8-10 small cucumbers (Kirby or Persians work best)
2 teaspoons coarse sea salt
2-3 cloves of garlic, grated
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds (optional)

1. Wash and cut cucumbers (halved, cut 1" pieces).
   
   
   
2. Sprinkle salt over cut cucumbers and gently massage. Place cucumbers in a colander and drain for 30-45 minutes. This salt steps removes bitterness and enhances the flavor of the cucumber.
   
3. Gently rinse the cucumbers, being careful not to rinse away all the salt. Drain excess water and place in a bowl.
4. Add garlic + sesame oil and toss. 
   
5. Garnish with sesame seeds, if using. Serve.