Chinese Shredded Pork + Homemade Graham Crackers

P1030976

Parenting drama erupted between Peter and Audrey.  Having been woken up multiple times two nights in a row and working without a weekend brought Peter pretty much to the brink of his  breaking point.  Audrey’s insolent attitude was all it took for him to fly into a rage.  I will not give you the blow by blow, but let’s just say it was pretty bad.  All of us were exhausted by the emotional strain.  Everyone felt hurt, victimized and guilty.

I escaped to the kitchen.  As I stepped away and began methodically cleaning up the kitchen, I felt a calm fell on me like a fuzzy blanket.  I remembered an old Chinese proverb 退一步海阔天空, which means “Retreat one step, the sea is wide, the sky limitless.”  The proverb is actually from a couplet that starts with 忍一时风平浪静, meaning “Tolerate one moment, the wind turns calm, the waves peaceful.”  I’m afraid I may have lost the beauty in the original words that carry such a visual sense of the sudden broadening of the horizon in front of you when you shift your perspective by taking one little step back. Of course we couldn’t all live in such a philosophical and detached manner as in Chinese proverbs.  We never feel we are good enough as parents simply because we love our children too much to feel anything is good enough.

There is a Shanghainese term for children 讨债鬼 — debt collecting ghosts — meaning whatever you do, you owe them.  When I was growing up I heard this phrase yelled out by neighbors and friends’ parents all the time, but I never thought much about it.  For some reason, my parents never called my brother and I 讨债鬼. They were too cultured for it, I suppose.  Certainly we gave them just as much grief. 

Audrey had a complete recovery from her hysteria in the afternoon when a friend came to visit and they ate ice cream sandwiches together.  Audrey was chatting and laughing like nothing had ever happened.  Her friend said that she didn’t have eaten and began eating the leftover shredded pork that I made for lunch.  She loved it, “This chicken is really good,” she kept saying.  And I wasn’t sure if I should tell her that this was not chicken.  I was afraid she might be grossed out.  I have learned that in America, not everyone likes pork as I do.  Instead of explaining the dish, I casually asked her if she ever fought with her father.  She nonchalantly said yes, about once a week.  I asked what about and she said usually over small things.  I felt somewhat relieved that what happened this weekend was not unique to our household.

The two girls went shopping at Target, each bought a bag of “things.”  Audrey bought a pair of bunny ears for Easter, lolly pop, Febreeze and a pink rabbit mold, all for 11 dollars.  The shopping spree gave her the leisurely pleasure she wanted today, but I’m sure these things will be forgotten and get piled up somewhere at a corner in a couple of weeks. Once again sabotaging my efforts at “discarding what no longer spark joy” as per Marie Kondo.

When Peter came back from work at 8 pm, Audrey went to him and said, “I’m sorry I gave you the attitude.”  Peter’s exhausted face lit up as he gave her a big bear hug.  I am proud that Audrey instinctively understood to “retreat one step.”

I thought of a passage from Housekeeping, one of my favorite books by one of my favorite writers Marilynne Robinson: “At a certain level housekeeping is a regime of small kindnesses, which, taken together, make the the world salubrious, savory, and warm.  I think of the acts of comfort offered and received within a household as precisely sacramental.”

P1030981

Shredded Pork Tenderloin with Peppers

Ingredients for the Marinade:

2 tbsp Chinese cooking wine

1 tbsp soy sauce

1/2 tsp minced ginger

Ingredients for the Dish:

8 oz. pork tenderloin

1 tsp corn starch

1 tsp pure sesame oil

1 large jalapeño pepper, sliced lengthwise

1/2 red bell pepper, sliced

3 tbsp scallion, minced

4 cloves garlic, minced

1 tsp ginger, minced (1/2 for the marinade and 1/2 for cooking)

1 1/2 tbsp canola oil

Ingredients for the sauce:

2 tsp soy sauce

2 tsp rice vinegar

2 tsp xylitol or brown sugar

1/4 tsp corn starch

P1030978

Preparation:

Wash the pork and slice the pork into 1/4 inch by 2 inch strips.  Rinse the pork until all the pink in the water is clear, drain.  Marinate pork in wine and soy sauce for 30 minutes to 2 hours in the fridge.

In the meantime, slice the peppers, set aside.  Mince the garlic, ginger, scallion.  Add 1/2 tsp minced ginger in the marinade and mix the rest with minced garlic and minced scallion in a small bowl. 

Drain the marinade from the pork and add 1 tsp corn starch, 1 tsp sesame oil and mix well with your hand or a spoon.

Heat the oil on high heat in a wok, sprinkle some minced garlic, ginger, scallion and let it sizzle for a while.  Add the shredded pork and stir for one minute.  Add all the garlic, ginger, scallion and stir for one more minute.  Add the peppers and continue to stir for another 2 minutes.  Pour in the sauce and give it a few good stir before turning of the stove. 

Homemade Graham Cracker

Ingredients:

1 cup plus 2 tbsp whole-wheat flour (or white, or arrowhead mills gf will work, too)

1/2 tsp cinnamon

1/4 tsp plus 1/8 tsp baking soda

1/4 tsp plus 1/8 tsp salt

3 tbsp xylitol

1 tsp pure vanilla extract

2 tbsp blackstrap molasses(or maple syrup)

1/4 cup coconut oil

1 tbsp water or milk of choice

P1030997  P1060005

Preparation:

Combine dry ingredients. Combine wet in a separate bowl, then mix together. Form a ball with your hands (or, if you don’t want to get your hands dirty, put the mixture in a plastic bag and squish into a ball). Place the ball on a piece of wax paper, then place another sheet on top and use a rolling pin to flatten the dough into very thin (graham-cracker) width. Cut into squares or cookie-cuttered shapes, and place on a cookie sheet. Bake at 350 for 12-15 minutes, depending on whether you like your graham crackers super-soft or crispy.

P1060008

Adapted from: chocolatecoveredkatie

Nutty Citrusy Kumquat Muffins

   P1030017

 I got a call today from a friend whom I haven’t heard from in a long time.  She is very much into astrology, and some years ago she had my astrological chart read by some very renowned astrologist in Shanghai unbeknownst to me.  She shared the findings with me afterwards and I remember one of the things was that I should never wear the color brown.  She meant well, but I told her I didn’t believe in astrology.  Through out the years though, what she said would pop up in my mind whenever I shopped for clothes.  And subconsciously I avoided buying anything that was brown.

Today’s call was about some dissonance between my astrological sign in the Year of Ram.  My friend had my sign read again and was calling to warn me to be extra careful.  Now what do you do with a call like this? 

1369025_121928978000_2

Well, the Chinese remedy everything by eating the right kind of food.  One of the lucky foods that we eat during Luna New Year is Kumquat.  As a matter of fact, any citrus fruit is considered lucky because the word “citrus” sounds like the word “auspicious.” Kumquat is the most auspicious because it sounds like “golden auspicious.”  

   P1030025

Nutty Citrusy Kumquat Muffins

Ingredients:

2 cup 100% whole wheat flour

1/4 cup canola oil

1 cup Kumquat jam (see note)

1/2 teaspoon lemon extract

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup pecan nuts, coarsely chopped

1 cup nonfat lemon Greek yogurt

1/4 cup xylitol or sugar

The recipe makes about 16 – 18 muffins.

   P1030014

Preparation:

Mix all dry ingredients together.  Add all wet ingredients in the mixed dry ingredients.  Mix well, but don’t over mix.  Leave a little lumpiness in.

Preheat oven at 375, line or grease muffin pan.  Add muffin mix to the cups and bake for 15 to 18 minutes. 

Serve with Greek yogurt and kumquat jam.

 P1030027

Note:

I made the kumquat jam the day before with about 1 pound kumquats, 1 cup xylitol (or sugar), 1 cup water, 1/2 teaspoon lemon extract.  Cut and seed the kumquats and cook with all ingredients for 30 to 40 minutes. 

P1030019

Guest Post: Healthy Raw Raspberry Cheesecake!

IMG_1777
Hi! I’m Kim, a 23-year-old Biochemist from Atlanta, Georgia with a passion for food, fitness, health, and overall happiness. When I am not working, working out, or spending time with friends & family, I spend time sharing my love of healthy food with others! I grew up overweight and ashamed of it. As a young teenager, I began to secretly starve myself in attempts to lose weight. This turned into a very unhealthy relationship with food that lasted over 7 years. At the age of 20, though, something “clicked” and I realized the importance of working out and HEALTHY eating. I finally succeeded in healthy weight loss by throwing myself into the kitchen (& gym!) to learn what truly healthy food is made of; I grew to really enjoy cooking & baking. Every recipe I create is sugar free, nutritious, and fit for a healthy lifestyle. I also have two recipe ebooks available that I have written, full of recipes I personally create and enjoy.
A lot of my recipes are protein-packed desserts, so this recipe is unique in the sense that it does not require protein powder, flour, or a baking step. It is a raw vegan raspberry cheesecake, made with everyday ingredients that are suitable for almost any diet preference one may have. It is comprised of a crust, a raspberry layer, a cheesecake layer, and what I call a “pink” layer; I topped the dish with a cocoa sauce and fresh raspberries. It is absolutely refreshing, while also satisfying to the sweet tooth; it can please anyone. I hope you enjoy!
Processed with VSCOcam with hb1 preset
Raw Raspberry Cheesecake
 
Serves: 8
 
Crust
1/2 cup pitted dates (80 g)
3/4 cup raw almonds
1/4 cup coconut butter
Raspberry Layer
1 cup frozen raspberries
1/4 cup water
1/2 cup fresh raspberries
Cheesecake Layer
2 cups raw cashews (soaked in water)
3/4 cup water
1/2 cup maple syrup (or sugar free syrup as I use, or agave, or honey)
juice from 1/2 lemon (2 TBSP)
2 TBSP coconut butter
1 TBSP vanilla extract
You will need a food processor to make this. First, add the dates and almonds in the processor to make the crust. Process it down until it becomes fine grits, then add the coconut butter. Continue to blend it until it is malleable and thick.
Now, you have two options. You can make 3 mini 4″ cheesecakes or 1 full size cheesecake. I made mini cheesecakes with 4″ springform pans, but this is also a recipe fitting for 1 full-sized springform pan. Spread your crust on the base of the springform, pressing down firmly with the backside of a spoon or knife.
Next, make your raspberry layer by blending frozen raspberries and water. It will be thick like a sorbet. Spread this evenly on top of your crust, (saving approx 1/4 of it for later)! Place the 1/2 cup fresh raspberries on this layer as well.
Next, make the cheesecake layer. You want to strain your soaked cashews first. Then add the remaining ingredients to the food processor and blend it all. I often stop the processor to scrape down the edges, and blend more. Pour this layer on top of your raspberry layer (saving approx 1/4 of it for later)!
Now, place your cheesecake in the freezer! While that’s freezing, combine the remaining 1/4 of both the raspberry and cheesecake layers that you saved earlier. After the cheesecake has frozen for 45-60 minutes, pour the “pink” layer on top! Freeze again for at least 2-3 hours. It is best if you go ahead and let it freeze overnight. Once ready, slice into 8 servings and let it thaw approximately 10 minutes before serving. I also added a cocoa layer on top right before serving, made from unsweetened cocoa powder, water, and stevia. Enjoy!
Processed with VSCOcam with hb1 preset

Nutritional Information for 1 slice: 357 calories; 27 g fat, 27 g carbs (6 g fiber), and 8 g protein

Looking for more?

Guest Post: Healthy Chocolate Peanut Butter Brownies!

Today our mom flew off to Taiwan, so for dinner I’m having steamed cauliflower, brown rice, and a healthy protein “milkshake.” Not exactly what you’d call gourmet. So instead of boring you with all the stuff I’ve been putting together in the microwave, I’d like to introduce you to today’s guest blogger, Kim Hoeltje:

BtuxcYaCcAASx2V

I am 29 years young and live in Pittsburgh Pennsylvania with my husband, two kittens, and one snuggly Puggle.
I love baking. My parents own a cookie bakery so I learned how mix, scoop, and taste test at an early age. I like to experiment with different recipes, make changes, add different ingredients, and just have fun with it. I love using protein powder in place of flour and sugar.
My protein-packed dessert recipes come from my love of sweet treats, healthy alternatives, and kid-friendly taste buds. I am a full-time nanny, fitness enthusiast, and recent lover of food blogging. My focus is creating good for you foods that make you feel good too!
One of my all time favorite recipes is my Chocolate Peanut Butter Brownies!
These may look like they are packed full of sugar, flour, and butter, but they actually contain none of those ingredients!! They are low fat, low carb, and packed full of protein!
IMG_7355
Chocolate Peanut Butter Brownies
  • 1 scoop Chocolate Protein Powder (30g)
  • 2 T PB2 or other powdered peanut butter (14g) (can sub any nut butter)
  • 1/4 cup canned pumpkin (60g)
  • 1/2 cup canned chickpeas or any white bean (130g)
  • 3 T egg substitute (46g)
  • 3 T unsweetened almond milk (46ml)
  • 1/2 t vanilla
  • 1/2 t baking powder
  • 1 T unsweetened cocoa powder
  • sweetener to taste (4 packets)
  1. Drain and rinse beans
  2. Puree beans, pumpkin, egg, milk, and vanilla
  3. Stir in everything else except the peanut butter
  4. If using PB2, add water til you get a peanut butter consistency
  5. Coat 5×7 baking dish with nonstick spray
  6. Pour brownie batter in dish
  7. Swirl peanut butter on top
  8. Bake at 350 for 25 minutes

IMG_7345

You could just eat one or two brownies, but why stop there?! You can have all six for only 315 calories!! Only 5 grams of fat and 34 grams of carbs. They make a great breakfast because they are packed with 37 grams of protein!
 IMG_7357
Brownies for breakfast!? Yes please!
Original recipe link –
Follow me on all your favorite social media sites!