Spicy Chicken with Cashew Nuts

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I have had the good fortune of tasting the most amazing food while traveling for work in countries like Turkey, Spain, Italy, Malaysia, United Emirates and Morocco.  But inevitably by the 2nd week, I’d be missing Chinese food.  I remember frantically looking for a pack of instant noodles on the streets of St. Petersburg.  When the craving hits, it feels as if it were life and death.  Aiya, you can’t take the China out of the girl la. 

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In St. Petersburg

I was about to eat leftovers for lunch today when I suddenly craved for Chinese food.  To satisfy the urge, I made a quick stir-fry.  It was a simple dish, but very delicious.  It really hit the spot for me.

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Everyone should own a wok and try stir-fry.  It’s one of the fastest and simplest ways to prepare any food.

Spicy Chicken with Cashew Nuts

Ingredients:

3 tablespoons oil

4 cloves garlic, minced

1/2 small onion, cut into halves

6 finger-length dried red chilies, seeded

1/2 cup roasted cashew nuts, rinsed and drained

15 oz skinless chicken thigh or breast, cut into bite size

3 scallion, trimmed and cut into 1 1/2-in lengths

1 tablespoon cornstarch

Sauce:

3 tablespoon soy sauce (or Maggi seasoning sauce / Golden Mountain sauce)

2 tablespoon Chinese Cooking Wine +  1 tablespoon for marinating

1 1/2 teaspoon fish sauce

2 teaspoon xylitol or sugar, or to taste

Preparation:

Marinate the chicken pieces with 1 tablespoon of wine for 10 to 20 minutes.  Drain and pat dry with paper towel.  Mix the cornstarch into the meat.  (You can omit this step if you want to save time, but it does make the chicken taste better.)

Heat up a wok and add the oil. When the oil is heated, add the garlic, onion, dried red chilies and stir-fry until fragrant or when you smell the spicy aroma of the chilies. Add the cashew nuts and follow with the chicken. Stir-fry the chicken until the surface turns opaque. Add all the ingredients for the Sauce into the wok and continue to stir-fry until the chicken is cooked. Stir-in the scallion, dish out and serve immediately with steamed rice.

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Recipe inspired by rasamalaysia

Nietzsche and a Vegetable Sauté

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Now that the holiday vacation is over and the house is quiet, I could take time to reflect upon the important events of last year and give thanks to all the good that has come from the bad.  There was a period of time last year when both Peter and I were stressed out and in crisis mode because our children were going through difficulties in their young lives.  We worried about and feared for them. Peter’s hair turned grey seemingly overnight.

I feel fortunate that we have endured and life is thriving again.  I’m sure our children will face many more challenges in life, but I hope having overcome severe obstacles has made them more tenacious. 

When I was going through a very difficult time in my late 20s, a friend gave me Nietzsche’s The Will To Power as a source of strength and comfort.  I took it off the shelf today and opened it to a passage that my friend had underlined and bookmarked for me a long time ago, “To those human beings who are of any concern to me I wish suffering, desolation, sickness, ill-treatment, indignities — I wish that they should not remain unfamiliar with profound self-contempt, the torture of self-mistrust, the wretchedness of the vanquished: I have no pity for them, because I wish them the only thing that can prove today whether one is worth anything or not — that one endures.”

I’m a mother and I could never wish any suffering upon my children, but I understand the value of all the “bad stuff” that happen to us in life.

I don’t have a New Year resolution, but I do have a New Year Prayer.  I pray for the wellbeing of my loved ones and I pray for courage and strength to endure and triumph in the face of adversity.

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Vegetable Sauté Ingredients:

8 to 10 oz. green bean

1/2 red bell pepper (sliced)

1/2 yellow bell pepper (sliced)

1 pack of Wildwood Savory Tofu (2 pieces)

1 teaspoon soy sauce

1 tablespoon oyster sauce

1/2 teaspoon sugar

1 to 2 tablespoon canola oil

4 thin slices of ginger

Preparation:

Poach the green beans in boiling water for about 3 to 4 minutes or until tender but not too soft and discard the boiling water. Rinse cold water over the green beans to stop them cooking.  Drain and set aside.

Heat the oil in a wok on high, add the ginger slices and let sizzle.  When the ginger slices are a little browned, add the bell pepper and stir for about 4 minutes.  Add the poached green beans and the tofu and stir for a minute.  Mix in the soy sauce, oyster sauce and sugar.

Serve immediately with rice.

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As I write, I could almost hear Nietzsche stir in his grave as he is being quoted next to a vegetable stir-fry.  As a matter of fact, the very act of blogging one’s life would be conceived as “the constant fluttering around the single flame of vanity.”  But then again, maybe not.  His New Year resolution for 1882 was to be a yea-sayer and a beautifier of life: “For the New Year—I still live, I still think; I must still live, for I must still think. Sum, ergo cogito: cogito, ergo sum. To-day everyone takes the liberty of expressing his wish and his favorite thought: well, I also mean to tell what I have wished for myself today, and what thought first crossed my mind this year,—a thought which ought to be the basis, the pledge and the sweetening of all my future life! I want more and more to perceive the necessary characters in things as the beautiful:—I shall thus be one of those who beautify things. Amor fati: let that henceforth be my love! I do not want to wage war with the ugly. I do not want to accuse, I do not want even to accuse the accusers.Looking aside, let that be my sole negation! And all in all, to sum up: I wish to be at any time hereafter only a yea-sayer!”

Guest Post: Healthy Raw Raspberry Cheesecake!

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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!
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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!
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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:

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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!
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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

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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!
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Brownies for breakfast!? Yes please!
Original recipe link –
Follow me on all your favorite social media sites!

What Is Fried Rice?

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What is fried rice?  It’s essentially a dish made of yesterday’s leftovers. What makes a great fried rice?  Quality leftover rice.  The return of Twin Peaks and the newly restored The Last Emperor 3D are delicious fried rice for the screen.  Great material rehashed from yesteryear to feed a new generation.  I am excited to take my daughters to see The Last Emperor 3D this Saturday at the Castro Theater.  I am usually afraid of seeing myself on screen, and premieres are excruciating to sit through.  I never see what I have accomplished; I only see what could’ve been done better.  But The Last Emperor was made 28 years ago.  That young lady who played the Empress couldn’t disappoint me even if she tried.  If anything I wonder if she would be disappointed in me, wearing an apron, as an “indentured servant” to my children.

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During the filming of the the Forbidden City, the entire place was closed to the public. It was lovely to stroll around the 178-acre walled city as if we owned it.

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With John Lone, Mme. Pompidou and Bertolucci at the French opening of The Last Emperor

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With Chinese President Li Xian Nian at the French opening of The Last Emperor.

In the spirit of giving old things new life, I made a tropical fried rice for dinner. Since I made fried rice hundreds of times, I usually improvise.  Today, I loosely followed the recipe from damndelicious.net.

  • 3 tablespoons soy sauce (I used 1 tablespoon)
  • 1 tablespoons sesame oil
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated (I used red bell pepper)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3 cups cooked brown rice
  • 2 cups diced pineapple, canned or fresh (I used a ripe pineapple)
  • 1/2 cup diced ham (I used extra firm tofu for the girls and left over pork for Peter and me)
  • 2 green onions, sliced
  • I added a 1/3 teaspoon Mae Ploy yellow curry paste, 1 tablespoon of fish sauce and 2 eggsP1040657
  • In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
  • Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, (eggs) and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

My first kiss went a little like this…

Chase painting Joan

Chase painting me when I was 19 before I came to the US

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Vanity Fair Magazine write-up on the book Chase and I made

Dusting the living room coffee table this morning, I saw the book my brother Chase and I made when we were starving artists in Los Angeles.  We reminisced about our childhood in China, which was still a strong influence in Chase’s art work after he came to the US.  Nobel laureate Mario Vargas Llosa wrote in his Letters to a Young Novelist: “The novelist doesn’t choose his themes; he is chosen by them.  He writes on certain subjects because certain things have happened to him.”  This is also true with artists or filmmakers. 

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Chase and I being the Marx brothers for Halloween

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Chase’s self portrait from that era

I am sharing parts of the book here in this blog:

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When we were children, we spent most of our time leaning on the window, looking out and day dreaming. 

My brother taught me how to really see the things that we looked at, how there were shapes in what appeared to be one shape, and colors in what I thought to be one color.  How did he know all this?  I didn’t know.  He was older than me.  Older brothers knew these things.

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We stared at the black roof tiles, grey buildings, brown dirt and green tree tops for hours on end.  The geometry of the shadow changed as the day went on.  The clouds were never the same from minute to minute.  Nature went out of its way to please us — kids with no toys.

One morning, just before dawn, I woke up to see my brother propped up on his elbows by the window sill.  He had the abstract expression of someone in a trance.  Curious, I joined him and looked out.  Everything slumbered still in primeval blue, blurred and dewy.  The world was absolutely calm and still, I could hear my own heart beating.  It was as though the first time in my life I became aware of the creature that was myself.  And I was living the morning’s first stirring breath of air, the first bird taking wing and the sun winking above the horizon.

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Why is it that some moments stay with us, moments that didn’t seem significant?  I close my eyes and I can see the blue mist of that morning, and feel the moist air in my nostrils.

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My mother saw us looking at the sky and bought us a picture book called Forecast the Weather by Observing the Sky.  She hoped that our staring at the sky would somehow turn into an educational experience.  “The red sky forecast a high wind and storm tomorrow,” I’d account at the end of the day.  Or, “the fish-scaled clouds suggest a light drizzle.” I finally had something important to say.

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My mother with my brother Chase in front of our house

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Even in the coldest of winter, we sat by the window and stared.  Our feet rested upon a round box made of wrought iron, filled with poplar wood cinder, covered with fine ashes.  The box was called a foot-warmer.

Before Lunar New Year, after my mother did the rationed special purchase for the festivity, our room would be filled with the warm odor of chestnuts, sweet yams, or dates being cooked in the foot-warmer.  I would feel happy and drowsy from the sweet aroma and carbon monoxide that the brazier emanated.

We looked into other people’s windows too.  Some of the windows looked like mirrors of our own.  The same little faces staring back, lost in their imaginations or boredom.  In the window across from ours lived an older girl with very long black hair.  Every time she lifted her arm to tie her pony tail, I wished I was her.  My mother caught me watching and said, “A big waste of soap to wash all that hair.”  Soap was scarce.  Throughout my childhood, the length of my hair stayed firmly at my earlobe.

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One window always had its curtain drawn.  I heard the other children say that there was a ghost living in that house.  She only came out at night to steal little children.

The curtain was made of a pale blue cotton, dotted with tiny yellow flowers.  Where the flowers had been, there were little holes.  The yellow dye at the time was somehow very erosive and tended to eat through the fabric.

One night my brother and I decided to climb up to that window.  We peeked throughout the yellow flowers.  A ghost! I gasped and nearly fell.  She was an old woman with a very white face, ghastly blue eyes, and a long nose.  We later learned that she was a foreigner, an American.  She had married a handsome Chinese doctor a long, long time ago.

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The day came when I was no longer content with seeking hidden colors in the grey wall.  I had noticed a neighborhood boy and waited for him to pass by every day.  The billowing of the beige curtain in the breeze felt like a caress on my face.  One afternoon, he looked up and saw me.  Did he hear the clamor that my senses made?  I felt like spilling out the window.

This was the time when students were being sent down to work on the farms.  The night before he left, he put his mouth against mine and moved his lips in a funny way.  I didn’t know that was called a kiss.  Nobody told me.  All I knew was I wanted the return of those lips.  That night was the first sleepless night of my life.

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My second sleepless night was during a moist and hot summer.  The girl with long hair was not at her window.  In her place was her grandmother.  Grandmothers didn’t stare out the windows.  They were always cleaning rooms and cooking in the kitchen.  But this one stared.  At nothing.  She seemed to be waiting for something, but I didn’t know what.  Nobody ever came.  She was just in her window, staring, cut off from the world.  It was not the kind of expression that I was used to see in windows.

Then she climbed up and sat on the sill, new black shoes on her bound feet.  My heart missed a beat when I saw her jump out.  Later, I heard that she had wanted to die, but the building was not high enough.  She broke her legs and many ribs.  She had been rich.  Her late husband had owned factories and land.  She was the enemy of the proletariate.  I swore by that window that I’d never be rich.

My family, too, was once well-to-do.  My grandparents owned much land, and had an American education.  They adopted a “better attitude” toward the revolution and gave away most of our eight room house to families that had no house of their own. My brother and I didn’t mind that much about the crowded chaos, but we missed our back room windows.

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My grandparents with their children. My father is the handsome dude in the back

Soon, we made friends with the people who had invaded our house.  The back rooms that they occupied had a view of the long, narrow garden that grew in what had a dried up river bed.  In the spring, the air was perfumed by blooming flowers and fresh cow droppings.  I would stand by the window, breathe in with all the force that my lungs could muster, and sneeze the most satisfying and intoxicating sneeze.

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Beyond the long and narrow garden was a pasture.  My brother would be cow-watching as I sneezed.  For him, their melancholy slow pace radiated resignation and dignity — nowhere worth hurrying to, nothing worth fretting about.  Their black and white hides reflected the blue of the sky, the brown of the earth, the green of the grass.  As for me, I saw only their pink nipples and longed for ice cream.

Ice bream was a rarity in China when we were growing up.  I heard from other girls that you would be rewarded with a bowl of ice cream if you were lucky enough to have your tonsils taken out.  It was minor surgery, but performed without anesthesia.  I convinced my mother, and we went for the operation.  And they did give me a bowl of ice cream to sooth my throat.  But swallowing hurt so terribly that I gave my reward to my brother.

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So many years have passed.  We’ve left behind our childhood.  The windows are on the other side of the earth now.  My brother is still fascinated by the cows and pastures.  Me? I’m still fascinated by the pink nipples and vanilla ice cream.

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The first time I saw an avocado grove and tasted an avocado was when I visited Ojai with Chase, where he painted some of his paintings at the time.  The creamy buttery texture, the floral earthy smell and the complex taste made an indelible impression.  Now that my children are both vegetarians, I use avocados in our meals very often.  They are nutritious and very satiating.

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I used a simple recipe from allrecipe.com with minor changes:

4 large tomatoes, chopped (I used grape tomatoes)

4 avocados – peeled, pitted and diced

1 red onion, thinly sliced (I used red shallots) 

1/4 teaspoon ground black pepper, or to taste

1 (8 ounce) bottle balsamic vinaigrette salad dressing (I used Balsamic glaze and fresh lemon)

I also added a few kernels of fresh sweet corn that is not in the original recipe

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