Spring Break….

So, due to some very very very messed up circumstances, I’m stuck at uni for three weeks.  Yeah. How bout that.

NOT that I MIND, you know.  Oh, the beach is way overrated, as are roadtrips and fantastic sightseeing in Boston, New York, Montreal, Maine….

Argh.

On the bright side, I cooked.  Or made stuff. A lot

So, here’s to a redeeming side of horrible luck:  FOOD.

Recipes to come… I’m just too lazy to post them now.

Daikon and Carrot Do Chua

Lemon marmalade!

 

Sesame seasoned salt

Unfermented kimchi... will be ready in 2-3 days

Furikake

Hummmmus…. and tahini

Hummus. That familiar chickpea and sesame gooey spread that’s very rich.  Many people like it – in fact, some very dear people in my life like it.

Tahini Hummus, from builtnatural.com

But, I don’t.  Alright, maybe that’s a bit harsh.  I don’t love it, but I don’t hate it either.  There are many more things I’d rather have, such as a creamy bechamel sauce with asparagus, but it’s not terrible either.  But, to prove that hummus doesn’t have to be ridiculously expensive or bland, here’s a recipe.  It shows how to make tahini also (it’s so easy!)

TAHINI

serves many (use it for hummus or any  dip)

1 cup sesame seeds (preferably white)

4 cloves garlic, peeled and sliced

1/2 tsp cumin

1 tsp salt

pinch black peper

1/4 to 1/2 sesame seeds

1/2 cup extra virgin olive oil

water to pulse*

Directions:

1.  Lightly toast sesame seeds, sliced garlic, black pepper, and cumin.  Sesame does not have to be very dark.

2.  Combine all ingredients except olive oil in food processor.  While pulsing, drizzle in olive oil.  Process until smooth.

*To use with a blender, be sure to add dry ingredients in small batches, as to not overpower the motor.  Water may be added to make it easier – it will not affect the quality, as long as you don’t use too much!

Now, on to hummus .

HUMMUS

serves many

1/4 cup tahini

1 15 oz can garbanzo beans/chickpeas

up to 1/4 cup lemon juice

dash of lemon zest

1 bunch cilantro, optional

salt to taste

dash of black pepper

paprika, optional

Directions:

1.  Combine all ingredients in food processor.  Spin until smooth.

2.  For nice presentation, plate the hummus and drag a spoon into it in a spiral patter.  Drizzle lightly with olive oil and a sprinkling of paprika on top.

There.  It’s so simple.  And much healthier than that processed stuff you can get in stores any day

 

 

 

Tags: Middle Eastern, Sesame Seeds

Overnight Oatmeal

There’s nothing like a hot bowl of smooth, creamy oatmeal for breakfast.  Infinitely customizeable, it’s both the perfect food for purists (like me) and everything-ists (dearest).  But, although quick oats definitely have something going for them – the, well, quick cooking part – steel cut oats are far healthier and flavorful.

Also, steel cut oats are considered a whole grain, and I agree that conventional oatmeal, although healthier than many “breakfast” foods out there, are still very much processed.  The original oat groat is dehulled, cooked, then rolled flat – hence this type of oatmeal cooks faster.  Steel cut oatmeal is simply the groat cut into smaller pieces, for easier cooking.  They are not processed.

Steel cut oats take a longer time to cook, though, so whenever I cook it I make a big batch and refrigerate.  The rice cooker comes in handy, hint hint.

Often, oatmeal is my lunch or dinner, because it’s so filling and you can add so many things to it.

Point taken. I had Sriracha + soy sauce oatmeal today.

My breakfast... sriracha and soy

STEEL CUT OATMEAL

serves many

1 cup steel cut oats

4 cups water (or adjust as desired)

1 tsp salt

1 pat butter

Directions:

1.  Combine all ingredients in a rice cooker, slow cooker, or stovetop.  If using rice cooker, simply press on and leave the lid off (unless it’s a fuzzy-logic or asian-style rice cooker).  The ones with a glass lid will spew hot starchy water everywhere if you leave it on….

2.  For stovetop, bring everything to a boil then lower to simmer, about 30-45 minutes.

Tags: Oatmeal, Soy Sauce

Tamarind Soup

Ahh, lunch.  Dearest was hungry, so I scrounged together what I had and fired up plugged in the trusty hot pot.  You can get one here.

A favorite Vietnamese dish, tamarind soup is spicy, sweet, sour, and, if fish sauce used, pugent in a I-can’t-believe-how-flavorful-this-is way.  If making it vegetarian, simply use soy sauce instead.  The herbs make the flavors dance – the unusual ingredient is rice paddy herb, or what we call ngò om. It’s spicy the way peppermint is spicy, but has a sour undertone, similar to lemongrass, yet there’s a musky flavor to it.  As far as I know it’s used primarily in canh chua (sour tamarind soup).

ngò om

 

The ingredients I procured from the trusty Usdan salad bar, hehe.  Normally, it would have basil, culantro, rice paddy herb, bean sprouts, elephant ear stalk, and pineapple… unfortunately there are no Asian markets within close distance, apart from A Dong, half an hour’s drive away.  I can’t keep fresh herbs and such in the fridge for that long between trips, since they spoil very quickly So, I improvised and added ginger and lemongrass to mimic the flavors somewhat.  Luckily, I had my stars: soy sauce and tamarind paste!

It’s not the version from home, but it’s filling and tastes refreshing. Serve with steamed rice.

Tamarind Soup

Serves 1 or 2

Ingredients

3/4 cup cherry tomatoes, halved

1/2 cup broccoli, chopped into bite-sized pieces

1/2 cup sliced mushrooms 1 stalk celery, sliced diagonally

1 2-inch piece lemongrass

1-2 chili peppers, chopped, or Sriracha

1 tbsp soy sauce OR 1/2 tbsp fish sauce

1 thin slice of ginger salt + sugar to taste 2-3 cups water, depending on how watery you want it

Directions:

1.   Add ginger, soy/fish sauce, salt, and lemongrass to hot pot. Bring to boil.

2.  Add mushrooms and tomatoes, and let boil again.  Simmer 5 minutes, then add broccoli.  Cook until broccoli is tender, then add chilis/sriracha.

3.  Remove ginger and lemongrass prior to  serving.  Serve over rice. The finished product:

Tags: Herbs, Quick, Soy Sauce

Unclassic Pancakes

The very first post… and of course, it’s pancakes.  They are so quintessentially breakfast, that for me it’s impossible to see them as anything but a breakfast food.  This is one of the few times I can be inflexible what foods are supposed to be for what meal.  :P

However, one thing I don’t like about them is that they are often loaded with sugary syrup and are dense, bready, flavorless.  They must always be light and fluffy, and full of flavor. For flavor, the key is to use extracts – vanilla, orange, almond, rosewater, etc etc.  Also, a large pinch of salt is always necessary.  Salt balances out the sugar, so that it tastes sweet with becoming sickly.  My dad always made sure that whenever anything sweet was made, some salt always had to go in.  Makes all the difference!

For texture, one thing I do is whip the egg whites until fluffy, then add it to the batter.  It makes them rise like nothing else, and it’s super easy: simply separate the egg(s) that you will use, mix the yolk for the batter, then add the whipped white last. Personally, I dislike syrup on my pancakes, so I incorporate sugar into it already, so that it’s more like a thick sweet crepe.  It’s the perfect complement to fresh fruit and thick yogurt. Sorry, no pictures, since my camera is currently out of comission…. but I will repost when I make them again, with photos!

UNCLASSIC PANCAKES

makes 4 6” pancakes, or 8 4” pancakes

2 cups all purpose flour, preferably unbleached

1/2 tsp salt 1/4 cup sugar, preferably brown

1 tsp baking powder (not SODA!)

2 eggs, separated

1 1/4 cup milk 1 tbsp melted butter or oil

1 tsp  vanilla extract

1/2 tsp orange extract, or lemon/orange zest

Directions:

1.  Combine dry ingredients in a large bowl.  Mix well.

2.  Separate egg yolks from whites.

3.  Make a well in the dry ingredients, add liquid ingredients.  Whisk well until all incorporated.

4.  In a separate bowl, whip the egg whites just until stiff peaks form. Fold into batter.

Heat a (nonstick) skillet/griddle/pan, whatever, and then add batter. Cook for 1-3 minutes, or until golden brown on the bottom.  Flip over, and cook for 30 seconds to 1 minute longer.  If using a non-nonstick pan, add a little butter or oil so that it doesn’t stick/burn.  No one likes black pancakes, unfortunately.

While one side is cooking, I like to add ground flax seeds to it.  Makes it so much healthier.

Top with fruit or yogurt, enjoy!

Tags: Eggs, Sweet

College Cooking Escapades

I’m not a “foodie”.  I am not snobbish or picky about what I eat, as I will try anything non-meat.  I am more fascinated about the colors, textures, tastes, and general effect that food has on the body and mind.  Everyone likes good food – because it makes you feel good, not because it is pretentious and fancy.

I do not care if my tomatoes were hand-picked by 10th generation farmers from a co-op farm located in Wisconsin somewhere, specialllllly taken here for the sole purpose of use in my stir-fry.  So what?  Although higher-quality ingredients are always nice to have, being downright *anal* about it is not worth it, and it’s not worth it. Rather, I see taking everyday ingredients that everyone has access to and making something delicious out of is as a worthy challenge.  It’s economical, makes you think more carefully about flavors, and just … meditative sometimes.

OK. Enough philosophizing.

My food is simple and nutritious.  I have strong Asian influences in it (being Asian myself), but I cook in a style that combines a little bit of everything.  So… fusion?  Or just… something interesting?

I try to cook every day, and hopefully will be prompt about posting.  Yay ~