Caprese Salad

P1050643

Caprese Salad

Audrey and I spent 5 weeks in China where we worked on a Chinese comedy about the art of traditional Chinese cooking. I played a character by the name of Tom, which in Chinese sounds like Mother of Soup汤母, and Audrey played the young version of my character in the flashback.  We stayed in a hot spring resort in the boondocks of Xing Yang by the Yellow River.  Everyday, the production brought us two three-tiered lunch boxes with staples such as stir fried tomato with eggs, bell pepper with shredded pork, braised eggplant or mutton radish soup. After two weeks, Audrey groaned whenever those shiny tin boxes were delivered to us and she craved for caprese salad and pizza. When I had a day off, we drove for an hour to the nearest large city of Zheng Zhou in search of them.  We found pizza in a shopping mall, but no one there had heard of caprese salad.

Naturally that was the first thing we ate when we came home. And we have been enjoying it almost every other day. A little deprivation does wonders to renew your appreciation of something you took for granted. I have been jet lagged and there is so much to catch up around the house after a long absence. This caprese salad is not only delicious, it is also the easiest meal to make.  The trick is to buy the best quality tomatoes and fresh mozzarella. Drizzle with the best quality balsamic cream or glaze and olive oil.

P1050648

Caprese Salad

Ingredients:

Cherry tomatoes (halved)

Fresh baby mozzarella balls (halved)

Fresh basil leaves

Extra virgin olive oil

Balsamic Glaze or balsamic cream

Salt and pepper

Preparation:

Half the cherry tomatoes and the mozzarella balls. sprinkle with fresh basil leaves. Drizzle with balsamic glaze and extra virgin olive oil.

P1050641

P1050644

Healthy Mini Tarts with Fresh Berries

P1050463

The last week of May in San Francisco is absolutely my favorite time of the year. Today is a warm and sunny day that signals the coming of summer. Audrey and I will be going back to China to visit my parents when school breaks.  She will also be playing my character on screen in the flashback scenes.  We went shopping for summer clothes for our upcoming trip.  In a little boutique on Union Street, I saw the prettiest skirt in the whole wide world but they didn’t have my size. “I’m so fat,” I lamented. Audrey stopped me right there and said, “Don’t ever say things like that about yourself.  You are beautiful.” Did I sense some sort of a role reversal? She totally sounded like the mother between us when she said that.

After we were done with shopping, we came home and made these simple and delicious tarts with patriotic colors to celebrate Memorial Day.  They are healthy and quite guiltless to enjoy. For those of you who are allergic to gluten, They are also gluten free!

P1050467

Healthy Mini Tarts with Crispy Almond Flour Crust & Fresh Berries

Ingredients for the Shells:

1 cup almond flour

1/4 cup oat bran

1 1/2 tablespoon honey or molasses

2 tablespoons coconut oil, melted

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon baking powder

Pinch of salt

P1050461

Ingredients for the Creamy Filling:

1/2 cup nonfat Fage or other Greek yogurt

1/2 cup 1/3 less fat cream cheese

3 tablespoons xylitol or sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

Fresh berries to top it off

P1050465

Preparation:

Pre-heat oven to 325.

Grease muffin pan well with coconut oil (grease only 8 cups and not all 12 cups)

Mix all dry ingredients in a mixing bowl. Mix all the wet ingredients in another bowl. Fold wet into dry and knead until well mixed.

Separate the dough into 6 to 8 equal balls. Press into 8 muffin cups to create the shape of the tart shells. If you make 8 mini tarts, the shells will be thinner and shallower. If you make 6, the shells will be thicker and deeper.

Bake for 13 to 15 minutes. Let cool.

Cover the muffin pan with a cutting board and flip them over. Pat the back of the muffin pan with your hands to loosen baked shells from the pan.

P1050462