I am really beginning to love parsley salads. Parsley, similar to other herbs, are so high in nutrients that as a salad they basically fulfill the week’s needs of Vitamin K, as well as a good chunk of the daily doses of other vitamins and minerals. A salad is also a perfect way to use them up after using a few sprigs for flavoring in other dishes.
This salad contains cannellini beans, which makes for a hearty side dish. I sometimes eat this dish on its own when I am not feeling like eating meat or cooking. I sprinkle the salad liberally with the olive oil, salt, and pepper without measuring, but I do have my estimates below.
1/2 bunch parsley (about 1 cup of leaves)
1 stalk green onion
1 14-oz carton or can of cannellini beans
1/2 cup black olives
extra virgin olive oil, salt, and pepper to taste (about 2 Tbsp, 1/8 tsp, and 1/8 tsp, respectively)
(1) De-stem the parsley and roughly chop before throwing into a salad bowl. For a warm salad, steam lightly for 1 minute before throwing into the bowl.
(2) Thinly slice radish and add to the parsley.
(3) Chop the green onion into 1/4″ inch pieces and also add to the mix.
(4) Rinse the beans and add them to the salad. For a warm salad, steam the beans gently for 2 minutes.
(5) Roughly chop the olives and add to the salad.
(6) Add olive oil, salt, and pepper to taste. Toss and allow to marinate for 20 minutes before serving.
I like buying weird items on sale sometimes. This Agami Superfoods bar is no exception. I’ve heard all about this yacon sweetener and I finally get a chance to try it? I’ll fork over the $2.50.
And here we have it. The chocolate was a bit chalky, likely due to the preservation of the raw nature of the cacao. However, the chocolate did melt on my tongue in a very expected chocolate-bar-y way.
Taste-wise, I was a little disappointed. While the peppermint introduced me to what I expected to be an After Eight chocolate mint, the cacao just ended up tasting flat and not very much like the intriguing complexity of raw cacao. The Ecuadorian cacao tasted very Ghana to me, and the peppermint oil served to actually heighten the earthy taste. The bar was not very sweet, especially for a 77%, which I presume should be attributed to the yacon syrup and “coconut nectar.”
Overall, definitely not a favorite, though the peppermint is a nice touch. Maybe if real sugar was added, the bar would have fared much better.
Just for fun. Ingredients were: raw, organic, single origin, Ecuadorian Arriba Nacional Cacao Paste; raw organic coconut nectar; raw organic single origin Ecuadorian Arriba Nacional Cacao Butter; raw, organic yacon syrup; raw, organic, single origin, Ecuadorian Arriba Nacional cacao powder; raw, organic Peruvian lucuma; raw, organic peppermint oil; raw, organic madagasca vanilla beans.
Another ice cream recipe fit for summer? How about starring the in-season stone fruit, the lovely peach!
A friend of mine owns a peach tree that decided to bear literally hundreds of fruit at the same time. When I first saw it, I gaped at the ridiculous sight of peaches bending the tree branches all the way to the ground. I was invited to pick as many as I could take, and I happily brought several pounds home to ripen. Unfortunately, they ripened all at the same time. Solution to fruit overage? Ice cream!
Ice cream a bit melty coming straight out of the ice cream maker. I allowed some of the leftover cooked peach pieces to ribbon themselves into the coconut mixture.
2 lb peaches
2 cups coconut milk
3 Tbsp honey
4 egg yolks
(1) Chop peaches into quarters and add with coconut milk to a pan over on medium heat on the stove. Bring to simmer.
(2) Add honey and simmer on low for 40-60 minutes, reducing the liquid as much as possible.
(3) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(4) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(5) Let the mixture cool and chill for about an hour.
(6) Strain the mixture. Reserve about a quarter of the nicer peach strips and add to the ice cream mixture.
(7) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(8) Allow to sit in freezer overnight to allow flavors to incorporate.
The weather has finally been heating up in June in NorCal, as we have finally passed the yo-yo period between the low 70’s and the blazing low 90’s in the same week. As someone of Chinese background, I tend to cherish the coolness of cucumber during these hot times. However, also as an American, I tend to cherish the cooling feeling of delicious ice cream sliding down my throat.
As I stood there in the farmer’s market tent a few weekends ago, I decided to buy a huge 1 1/2 pound cucumber, giving me the opportunity to make a combination of these two ways to stay cool in summer. The farmer was especially proud of his cucumbers with tiny seeds, and I felt it fit to make ice cream from such a high-yield fruit.
Due to the high water content of the cucumber, I found that it was difficult to make the ice cream have a creamy texture versus an icy texture. If I salted the cucumbers beforehand, I would lose much of the cucumber flavor prior to blending. In the end, I chose not to wring the fruit of its water, but to simply serve the final ice cream product after allowing it to sit out for 30 minutes at room temperature to yield the best consistency.
1.5 lb cucumber
2 cups coconut milk
1/4 cup honey
4 egg yolks
(1) Add coconut milk to a pan and heat on medium over the stove. Add honey and incorporate for 3-5 minutes as the coconut milk simmers.
(2) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(3) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(4) Let the mixture cool and chill for about an hour.
(5) Cut the cucumber in half and scoop out the seeds. Cut into small pieces.
(6) Add the coconut milk mixture and the cucumbers together in a blender and blend until the cucumbers are finely chopped.
(7) Strain the mixture.
(8) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(9) Allow to sit in freezer overnight to allow flavors to incorporate.
(10) To make ice cream scoopable, leave out at room temperature at least 30 minutes before eating.
Two years ago, I made a post on a sweet and savory arugula, fennel and apricot salad. Since I like to eat produce with the seasons, I wanted to try something with fennel before the bulbs became too tough and less sweet at the end of spring.
Hence the shaved fennel salad. I chose arugula to pair with the fennel again, as the harsh, peppery flavor of the arugula pairs extremely nicely with the strong licorice taste of the fennel. Instead of adding something sweet as last time, I used lemon juice and scattered pine nuts throughout the salad for contrast, along with some Parmesan for some sharp flavor. With some mild-tasting olive oil to marry all the flavors, everything tasted great in this savory version of the fennel-arugula salad.
The fennel bulb I used was approximately 1/3 of a pound. I like to also add the fronds to the salad to give it extra peppery flavor and Vitamin K.
As for the amount of olive oil, I tend to add a Tbsp or two until the salad is just coated enough. The cheese brings some flavor of fat to the dish, so I try not to go too crazy with the olive oil, no matter how tasty it is or how good it is for health.
6 oz arugula leaves
1 fennel bulb
2 Tbsp lemon juice
extra virgin olive oil and pepper to taste
2 Tbsp pine nuts
2 oz Parmesan cheese
(1) Cut off fennel fronds from the fennel, and slice the bulb thinly using a mandolin or knife. Chop a tablespoon or two of fronds and combine with the sliced fennel into a salad bowl.
(2) Add the arugula to the fennel. Add the lemon juice along with the olive oil and pepper to taste.
(3) Add pine nuts. Toss and serve immediately to prevent the salad from wilting. Top with Parmesan.
I’m always hard-pressed to find a decent, homemade dessert that is not too sweet, healthy, and ideally high in protein. Lately I have been having some tendon issues around my knee and wrist, so I have been beefing up all my recipes with some kind of gelatin, whether through soup bones or gelatin powder. Though I love making homemade sour gummies, where I pump up the lemon juice and barely add sugar, I was looking for a more “normal” recipe that incorporates gelatin.
My good internet acquaintance over at the Collagen Queen has been making a lot of delicious-looking gelatin-based recipes as of late. In one of the forums in which we participate, she was kind enough to share a pumpkin pudding recipe that requires no heating and stirring over the stove for long periods of time. I’ve incorporate a ton of my own edits to increase the protein content and decrease the fat content, but I have used her original gelatin + whole egg ratios, which makes the recipe the right texture for pudding.
I actually made this all the way back at the New Years. There was a lot of canned pumpkin on sale, and I ended up buying cartons of organic pumpkin at Whole Foods for $2. More peace of mind on the packaging here.
The pumpkin pudding turned out great. The taste is a bit bland because I like my desserts that way, and I could taste the pumpkin a lot more. I can understand if people would want to add more sweetener, but this definitely suits my taste.
1 tsp cinnamon
1/3 tsp nutmeg
1/2 tsp vanilla extract
2 whole eggs
3/4 cup hot water
2 Tbsp gelatin
2 Tbsp maple syrup or equivalent in sweetener
1 15-oz carton or can of pumpkin puree
1/3 lb egg whites, about 5 eggs worth of whites
(1) Combine cinnamon, nutmeg, vanilla and whole eggs into blender. Add hot water and blend immediately.
(2) Add gelatin to blender and allow to incorporate for 15 seconds. Add the maple syrup and allow to incorporate for 15 seconds. Then add the pumpkin puree and egg whites. Blend for another full minute.
(3) Pour the mixture into a large container or baking pan. Chill overnight before consumption.
I’ve previously mentioned a winter melon soup made with chicken or pork bones and meat, but this particular soup is made specifically with pork meatballs. Also rounding out the one-dish meal are mung bean noodles, which are clear and thin, absorb flavor quickly, and a great complement to the soup ingredients.
I actually bought the pork as a sirloin at Whole Foods and had them grind it into ground pork for me. Nothing like freshly ground meat versus the stuff in plastic wrap that have been sitting in a meat container for days!
1 lb winter melon
3 1/4″ slices ginger
2 cloves garlic
1 stalk green onion
3 sprigs cilantro
1/2 lb ground pork
2 Tbsp soy sauce
3 Tbsp tapioca starch
100g dried mung bean noodles
salt, to taste
(1) Soak mung bean noodles in warm water.
(2) Cut winter melon into 2″ cubes. Prepare the broth by adding winter melon and 2 slices ginger to a large pot of water and bring to a boil. Continue to simmer on low heat.
(3) Meanwhile, mince the remaining slice of ginger, the garlic, green onion, and cilantro. Combine these ingredients in a bowl with the pork, egg, soy sauce, and tapioca starch. Add more starch if the mixture is too wet.
(4) Bring the soup back to a boil on high. Form 1.5″ meatballs with two spoons or hands and add to the soup. When all meatballs have been formed, continue to cook the soup on medium heat until the meatballs are done and floating, about 5-8 minutes.
(5) Add mung bean noodles to soup. Add salt as necessary. Garnish soup with additional pieces of green onion.