“My Cool, Grey City of Love”

I had a break in the shooting schedule and decided to come home for a visit.  I talked to Peter everyday when I was away, but Angela was not one to reveal much over the phone.  I needed to come home.  Angela doesn’t believe in vacations.  She would only travel for a “serious purpose” as she puts it — meeting a mentor in New York, going to school in Andover, taking summer courses at Brown, or attending a cousin’s wedding in Los Angeles.  Since she doesn’t have a serious purpose in Budapest, she will not travel there. 

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With Angela in Pompeii when she was nine

I used to lug Angela around the world with me when she was younger, but slowly she stopped wanting to go anywhere.  I found out that the external and physical world has never held as much power for her as the inner and intangible world that exists only in her head.  The vast, fertile and zigzagging interior terrain is where she prefers to explore.

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In an effort to gain insight into her mind and to stay connected when I am not with her, I resort to reading the books that she has read, and carefully considering all the notes scribbled by her on the pages.  Angela often sells the books back to Green Apple Books, a local bookstore, after she’s finished reading them, but the store doesn’t accept the ones with too much doodling.  Those are the ones I inherit my conduit to her world.  I have also begun to follow Angela on Spotify and listen to the songs on her playlists.  In Budapest, I was reading The Street of Crocodiles by Bruno Schulz and listening to Troubled Mind by Marina and the Diamonds, imagining what Angela felt about certain metaphors or symbolism.  The longer I didn’t see Angela, the more consumed I became by the incessant wondering about what’s on her mind.  Only coming home and seeing her could relieve me. Nothing is more reassuring than hugging the healthy body of one’s own child.

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It was a glorious day in San Francisco, sunny, warm and with a pleasant sea breeze, not at all our typical foggy cold summer day.  Peter took off from work to spend time with me.  We drove across the Golden Gate Bridge to Sausalito for lunch.  Poggio Trattoria was recommended to us by one of Peter’s patients, who lives in Sausalito.  Everything on the menu looked enticing to me.  Peter ordered grilled octopus for appetizer and seafood fregula pasta as main course.  I ordered burrata to start and grilled salmon with fresh summer corn for the main course. We loved all the dishes.  After a month of rich Hungarian food, the lighter Californian-Italian cooking was a much desired change for me.  A perfect and long overdue date with the man of my life.

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Octopus is one of Peter’s very favorite food

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Burrata is one of my very favorite cheeses

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If you ever visit Sausalito, Poggio is definitely worth your while to dine in.

Moroccan Chickpea Chicken Stew

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Both girls were sick today.  Last night, Angela had an ear ache that was so severe that she was whimpering and writhing in bed.  As Audrey had often done in the past when she was sick, she asked for bowtie pasta in chicken broth with a little lemon juice squeezed into it.  For times like this, I always keep bowtie pasta and chicken stock in the pantry.

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The soup that cures almost anything

They stayed in bed for the whole day and got much better by evening.  Angela had cabin fever after being in bed for so long and we decided to go out for a drive at around 9:30pm.  We crowded into the car in our PJs.  Peter took us to the twisty part of Lombard street, and then to Coit Tower.  Living in this beautiful city, we tend to take for granted what others fly thousands of miles to see.  We parked on top of the telegraph Hill and marveled at the breathtaking night view of the incredible city that we call home and felt very blessed.  We talked about The House on Telegraph Hill, a moody black and white mystery film that we saw not long ago.  The girls couldn’t believe that the director of the film also directed The Sound of Music. The two films looked and felt so completely different.  The one thing they shared was that they were both done masterfully.

It so happened that the Golden State Warriors won the NBA championship tonight — the first in 40 years —  and we were greeted by a lot of half drunken celebrants along the way home.  We left the house with no expectations other than driving around to rid the girls’ cabin fever, but we came back feeling quite exhilarated by the adventure.  

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Moroccan Chickpea Chicken Stew:

1 large chicken breast, cut to bite size

2 medium tomatoes, chopped

1/2 large onion, chopped

1/2 red bell pepper, diced

4 to 5 cloves garlic, crushed

1 can garbanzo bean, drained

8 to 10 kalamata olives, chopped

1 to 2 tablespoon olive oil

1 cup organic chicken stock

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 tablespoon tomato paste (optional)

1/4 cup chopped flat leave parsley

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Ingredients for the Marinade:

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper or taste

1/2 teaspoon turmeric

1/2 teaspoon oregano leaves

1/2 teaspoon cornstarch

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preparation:

Mix all the ingredients for the marinade in a large mixing bowl.  Add chicken pieces into the bowl and mix to coat completely.  (I used my hand to mix it.)  Let stand for 15 to 30 minutes.

Heat the olive oil in a wok or a pan on medium high.  Sauté the onion for 2 to 3 minutes, add tomato, tomato paste and continue to stir for 2 to 3 minutes, add garlic and finally bell pepper.  Sauté until slightly caramelized.  Pour in the chicken stock, paprika, cumin and the chickpea and bring to boil.  Turn the stove to medium low and let simmer for about 5 minutes.  Add more chicken stock if it gets too thick.

The stove back to medium high and add the chicken.  Stir to mix the meat thoroughly with the rest of the stew and close the lid.  Turn off stove and let sit for 5 to 10 minutes.  Make sure the chicken meat is cooked through before taking it off the stove.  If you have the kind of stove that doesn’t retain heat after it is turned off, make sure the meat is just cooked through before turning off the stove. 

Garnish with chopped parsley and serve.

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Happy Year of the Ram!

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Peter’s mother gave me two porcelain New Year dolls as part of their wedding gift to us. I thought that they looked silly when I first saw them and have grown to love them over the years.

It is rare that the whole family is free for Chinese New Year celebration.  The girls are off from school for President’s Week, and Peter took time off because originally the whole family was traveling to the East Coast this week.  Peter went to play golf and Angela went out with friends (see her account of her little adventure at the end of the post) when Audrey and I stayed at home and cooked our New Year feast.

The first must-eat food for Lunar New Year is dumplings.  Audrey and I had fun making our own 100% whole wheat dumpling wrap today.  This way we don’t feel as guilty pigging out.

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Handmade Dumpling Wraps Ingredients:

4 cups of 100% whole wheat flour

2 eggs

1/2 teaspoon salt

water

Preparation:

Pour 3 1/3 cups of flour and eggs in a large mixing bowl and leave it in the sink.  Turn on tap to have a steady drip while using your hand to mix – swirl in one direction – until the dough is firm but can be kneaded.  Turn off tap.  Knead the dough for 5 minutes.  Let it sit for 15 minutes.

In batches, roll the dough into cylinders and cut into 1/2 inch pieces.  Use the remaining dry flour to prevent pieces from sticking together.  Make little dough balls and then use a rolling pin to make the wraps.  The key is to turn the dough with one hand and roll as you turn.

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If this sounds all too labor intensive, there are always the store-bought wraps!

Check out “Chinese New Year Potstickers” for the rest of the dumpling recipe.

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The second must-eat food for Lunar New Year is fish.  Fish sounds the same with the word “abundance” in Chinese.  Usually people buy a live rock cod to steam with ginger and scallion, but I suppose every Chinese family wanted one today and they were all sold out.  I bought a beautiful piece of Chilean Sea Bass and used my favorite marinade.

I also made braised pork for nostalgic reasons.  This was a dish that I looked forward to having at every New Year’s Eve when I was growing up in Shanghai.

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Braised Pork with Fresh Bamboo Shoots and Shiitake

Ingredients:

1/2 cup cooking wine

1/3 cup soy sauce

1/4 cup dark soy sauce (or you can use all light soy sauce)

3/4 – 1 cup water (you may not use all of it)

1 1/2 to 2 pounds pork shank

4 boiled eggs

5 large dried shiitake mushrooms (soaked soft, drained and quartered)

2 winter bamboo shoots (peeled and tough part removed)

1 pack stringed tofu (from Chinese market, see photo)

1 1/2 teaspoons whole black peppercorns

8 cloves garlic, crushed

2 inch cube peeled ginger, crushed or sliced

2 star anise

1 tbsp. brown sugar or molasses

1 tbsp. canola oil

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Preparation:

Heat the oil in a wok on high.

Put in peppercorns, garlic, ginger, star anise, sauté until aromatic.

Add cut pork shank to be seared at all sides.

Add bamboo, shiitake and boiled eggs.

Pour in soy sauce, wine, water and sugar and turn the fire to low.

Cover and stew for 2 hours.

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For the two vegetarians in the house, I made a seared tofu with brown rice medley.

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Seared Tofu with Brown Rice Medley

Brown Rice Medley Ingredients:

1 cup brown rice

1 teaspoon sesame oil

A pinch of salt

2 1/2 water

1/2 teaspoon dark rice vinegar

4 teaspoons canola or peanut oil

1 tbsp soy sauce

2 tbsp oyster sauce

1 tsp brown sugar

4 large dried shiitake mushrooms, thinly sliced

1 tbsp fresh ginger, finely minced

1 cup snap peas

1/2 red pepper (thinly sliced)

1/3 cup sliced scallions, divided

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Preparation:

Soak the dry shiitake mushroom in a bowl in warm water for 1 hour.  Save 1/4 cup of the water but discard the sediment at the bottom of the bowl. 

Cook the brown rice with 2 1/2 cups water, a pinch of salt and 1 teaspoon of sesame oil.

In a sauce pan heat 2 teaspoons cooking oil on medium high, sauté half of the ginger until aromatic, add the sliced shiitake mushrooms and give it a few good stir.  Add soy sauce, oyster sauce, sugar and 1/4 cup reserved mushroom water.  Bring it to boil and lower the heat to let simmer.  The mushrooms are done when sauce is reduced and thickened but not burned.

In the meantime, in a wok or frying pan heat up 2 teaspoons oil on medium high and sauté the remaining ginger until aromatic.  Add snap peas and red pepper and stir for about 1 1/2 minutes.  Pour shiitake mushroom sauce and 1/3 cup of scallion in the pan and stir for 1/2 minutes. 

Mix in the cooked brown rice and turn off the stove.

Miso Tofu Ingredients:

12 oz. firm tofu, sliced

1 tablespoon miso paste

1/4 tsp red chili flakes (optional)

2 tsp canola or peanut oil

Tofu Preparation:

Spread miso paste on the tofu using fingers.  Heat the oil in a nonstick pan and pan sear the tofu on medium high for about 3 minutes on either side or until tofu slices are slightly browned.

Serve tofu on a bed of rice medley.

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Here is Angela’s little adventure:

To celebrate the eve of the Lunar New Year, my friends and I went out for lunch. We normally spend our free time in the Marina. Some may complain about all the yuppies in the area but I see nothing wrong with their presence, especially since I love the restaurants and stores that are targeted toward yuppies. They may be strange and overpriced, but they’re fun for window shopping.

Today we decided to go to the Castro and the Mission, where I normally do not venture. We went to a restaurant called Starbelly and then spent a few hours at Dolores Park, where I witnessed several people ingesting illegal substances and one woman emptying her bladder at the top of a hill. I have lived a rather sheltered childhood, so I was mildly disturbed by what I saw. I suppose it’s always important to be exposed to a diverse range of experiences. I am a very rule-abiding person so it was difficult to watch people violate open container laws and vandalize public transport vehicles without reporting them. At least Starbelly was good. I had a dried pea and quinoa patty and a gingered butternut squash soup with pepitas.

After returning from my little adventure, I came home to find a nice Lunar New Year dinner and some shipments of clothes that I’ll be reviewing in the next few days. Gung hay fat choy!

我今天跟同学们庆祝春节,我们去了卡斯特罗区吃饭。食品很好吃,但是我看到很多人在触犯法律,不好!新年快乐,恭喜发财,年年有余。我朋友姓余。去年,我得考中文AP考试,所以我得背春节传统,比方说喝腊八粥和吃橘子。对不起,我的中文不好。如果你有孩子,你应该让他考中文AP因为连我都考得好,而且AP很好玩儿,有写故事的部分,那是我最喜欢的部分。我为汤姆和玛丽亚写了很多悲惨的背景故事。

Corn Chowder with Queso Fresco & Chive

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Audrey loved the Fisherman’s Wharf when she was little.  We would go there a couple of times a month, first stopping at the Musée Mécanique for an hour and then to eat her favorite clam chowder in a bread bowl at the Boudin Bakery, and finally at Candy Baron for some saltwater taffy. 

We haven’t been back to the Boudin since Audrey became a vegetarian.  After school today Audrey suddenly said, “Oh, I wish I could have a bowl of chowder.”

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Audrey and a friend at her favorite haunt Fisherman’s Wharf

I used the frozen corn from the freezer and made her a healthy and nutritious corn chowder. And according to everyone in the house it was much tastier than the clam chowder at Boudin.  Not to mention much healthier.

Audrey just wished it was in a bowl of sourdough bread.

Corn Chowder with Queso Fresco and Chive

Ingredients:

1/2 teaspoon olive oil

1/3 cup chopped scallions

1 garlic clove, chopped

3 1/2 cups frozen corn kernels

1 (6 oz) russet potato, peeled and diced

5 cups 1% milk

1 chicken bouillon cube (or Vegetable Better than Bouillon)

1/4 onion, chopped

1/4 cup fat free Fage

salt and fresh pepper, to taste

3 oz (6 tbsp) crumbled queso fresco or reduced fat feta

Preparation:

Heat a medium heavy pot or Dutch oven on medium heat. Add oil and sauté scallions and garlic and onion for 1 minute. Add the corn, potatoes, milk, bouillon, and cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 15 minutes or until the corn is tender, stirring occasionally.

Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add yogurt to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.

Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.

Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese. Top with fresh chive.

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Recipe inspired by skinnytaste

No Bake Almond Coconut Chocolate Mousse Tart

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Amongst the bills and junk mail I found two packages that made me happy:  One is the Bay Area Consumers’ CHECKBOOK and the other is a certificate of commendation plus a check for Angela. 

This month’s CHECKBOOK is featuring top doctors rated by their peers.  Practicing physicians in the Bay Area were asked which doctors they considered most desirable to care for their loved ones, and Peter received the highest number of votes in the field of cardiology in San Francisco.  I am so glad that my perpetually overworked husband has the respect and trust of his peers.

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Hubby (the one on the right) doing teaching in an animal lab with his friend

Angela won a community service grant to promote healthful eating and exercise in low-income children. When she was in Andover, she volunteered at the Lawrence Boys and Girls Club to teach kids karate.  When she came back to San Francisco she started our blog with the intention of promoting healthy home cooking, starting from this household.  This grant will encourage her to continue her efforts.

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It is time to celebrate!  In my younger days, I never allowed myself to enjoy the little victories in life.  I felt that if I became pleased with myself, I would stop improving.  But now I can feel proud and rejoice in every achievement of my loved ones.  Life is worth celebrating.  Period.  Hence this delicious tart.  It is an easy to make grain-free, sugar-free tart that you won’t feel guilty after eating a slice or two. You don’t even need to own an oven to make it.  (For another excellent no bake cake, please check out Healthy Raspberry Cheesecake.)

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INGREDIENTS FOR CRUST

1 1/4 cups raw almond meal or almond flour (or you can grind 1 1/2 cup of almonds)

1/4 cup coconut oil, melted

1 1/2 tablespoon xylitol or sweetener of choice

1/4 cup unsweetened shredded coconut

(You can add a little more coconut oil if the almond mixture feels too crumbly.)

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INGREDIENTS FOR CHOCOLATE MOUSSE

6 tablespoon 100% cocoa powder

2 tablespoon xylitol or sweetener of choice

1 cup coconut milk

1/4 teaspoon vanilla extract

2 tablespoon coconut flour

1/4 teaspoon xanthan gum

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TOPPING:

Unsweetened coconut chips

Sliced almonds

Raspberries

PREPARATION:

In a mixing bowl, mix almond meal and shredded coconut with melted coconut oil and xylitol. Line a tart pan with food safe plastic wrap.  Using a rubber spatula, spread nut mixture into the bottom of the lined tart pan.  (The plastic wrap makes it easier to lift the tart out of the pan.)

In a small saucepan, mix the cocoa powder, xylitol, coconut flour and xanthan gum.  Pour coconut milk and vanilla into the saucepan.  Mix well.  Stir over low heat.  After the mixture thickens, turn off the stove and let rest for 1 minute. Pour chocolate filling into tart (or pie) shell. Place in the refrigerator to chill for 6 hours or overnight. (If you are in a hurry, you can leave the tart in the freezer for 30 to 45 minutes.)

When ready to serve, toast coconut chips in a small frying pan on the stove over medium heat, stirring occasionally until lightly browned. Allow the coconut to cool. Sprinkle coconut chips, sliced almonds on the tart. Decorate with raspberries. Slice and serve immediately.

NOTE:

Coconut oil becomes firm in the refrigerator due to its high melting point, which helps the crust on this tart solidify. It will remain solid below temperatures of 76°F.

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Recipe Inspired by:

siftandwhisk.com

Chocolate Banana Souffles

I have been in and out of airports quite a lot in the past two weeks and all the flying was getting on my nerves.  It is pathetic how I’m on the top level of airlines’ frequent flyer programs year after year.  This is the one area of my life I wish could be different.  I’m adventurous only in a spiritual sense — meaning in my thinking and imagination.  My physical self is unbelievably timid and just wants to be home.  When Angela was a toddler, I took her to Shanghai to see my parents and my childhood friends.  They asked her what she wanted to be when she grew up and Angela said she’d like to be a tree on Filbert St.  That homebound gene came from me.

Today, I heard that the 2nd season of Marco Polo will again shoot in three remote countries.  In the 1st season, I only had to be in one of them, but in the new season I will most likely be in all three countries.  I was stressed out just thinking about all the flying I will have to do, and the long months away from my family. 

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I had to bake some yummy treats after I heard the news.  The kitchen is my refuge, my shrink. Before I came to the US, I had never heard of shrinks.  The first time I learned of Freud’s Couch I couldn’t understand how anyone would feel better after letting their time, money, and precious life experiences spill out like vomit.

I’ve saved a lot money and breath cooking in the kitchen instead of lying on the couch.  I free associate better with a mixer in hand.

These Soufflés are light and fluffy and they were made mostly of egg whites, which is great if you are on a reduced carb, or gluten free diet.  This was the first time I ever made soufflés and I was curious how they would turn out.  I was staring at the oven almost the entire time watching them rise.  My excitement grew as the soufflés rose higher and higher in the oven, but the minute I took them out they started to deflate.  It was a good thing the kids were already home when they came out of the oven.  They should be eaten within 15 minutes before they lose the fluffiness.

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Chocolate Banana Soufflés Ingredients:

2 ripe medium bananas, mashed

2 tsp cornstarch

1/4 cup unsweetened cocoa powder

1 tsp vanilla extract

2 large egg whites

3 tbsp sugar (I used 2 tbsp of xylitol and it was sweet enough)

cooking spray

Preparation:

Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.

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Recipe adapted from Baking Bites

Gina’s Weight Watcher Recipes

Carrot Ginger Soup and High Heels

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2014 has been a special year for Angela.  She turned sixteen and discovered high heels.  Today Angela walked for four hours in four-inch heels without killing herself. She’s short like me so she likes having the height. I can definitely understand that. Podiatrists may say that heels are bad for you, but sometimes the height is worth the pain. Occasionally we look at pictures of really gnarly bunions and hammer toes to try to get ourselves to kick the high heel habit but in the end we succumb to the need not to look like a little teapot, short and stout.

I look taller than Angela only because I hadn't yet begun enabling her high heel addiction.

I look taller than Angela only because I hadn’t yet begun enabling her high heel addiction.

It’s hard to give up our vices. Heels, web surfing, eating while already full… why must the things that destroy our physical, emotional, and intellectual wellbeing always be so hard to quit? 2015 is coming, and with it the annual “new year, new you!” rubbish. In truth the New Year is mostly an opportunity for gyms and pyramid schemers (cough cough, Herbalife, cough cough) to make some extra coin.

First of all, why wait until the new year to change? Second, why try to make such huge and impossible changes? Wouldn’t it be more sensible to make gradual changes to minimize misery?

Subsist on nonfat cottage cheese and romaine lettuce? Exercise vigorously for two hours a day? More like an exercise in futility. I’m not going to resign myself to sneakers and flats or abandon my bags of salted nuts and my daily dose of staring out the window. No, I’m going to eat lots of veggies…

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I should follow in Angela’s lead. It was always a struggle to make her eat meat, but not veggies!

…and here and there, a few slices of good old-fashioned high-glycemic-index bread as well.

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Trying to be healthy shouldn’t be torture. As the kids say, “you feel?”

So in the spirit of being healthy without having to suffer, let’s drink some veggie soup. I love soup. It’s warm and hearty and delicious, and even though San Francisco winters aren’t exactly cold, soup just gets me in the winter holiday mood. And most importantly (let’s be honest), it’s easy to make. You don’t have to spend forty-five minutes stirring or spend hours mincing.

Today’s carrot ginger soup was absolutely delicious. But don’t take my word for it! Try it yourself!

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Carrot Ginger Soup Ingredients:

7 medium carrots, peeled and chopped
1 large onion, chopped
1 clove garlic, chopped
1 inch ginger root, peeled and sliced
1 small potato, sliced (optional, I omitted)
2 tablespoons olive oil (can use less or omit if desired, I used the full amount)
6 cups organic chicken broth or vegetable broth
A dash of ground cumin, paprika, coriander and oregano

Preparation:

Use a soup pot, heat olive oil on high and sauté garlic, ginger and onion until aromatic, about 3 to 4 minutes. If desired, you can omit the olive oil and use cooking spray or a splash of liquid instead.
Add carrots and stir for another 3 minutes. Add spices and stir for another minute.
Add broth and bring to boil. Reduce to simmer for about 10 minutes. Let the soup cool for a few minutes before pureeing it in batches in a blender. I used my Vitamix.

 

I Left My Heart in San Francisco

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I knew that this day would come — it always does — but I’m never prepared for it.  I am almost done with packing but feel as if I’d forgotten to take something very important.  It never gets easier — leaving home.  But a girl’s gotta do what a girl’s gotta do. 

As the jury president of 51st Golden Horse Award in Taipei, I will be seeing four to five films a day in the next two weeks.  This is arguably the most prestigious award for Chinese language films around the world.  And it is a great opportunity for me to see the best Chinese films of the year on the big screen.

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My directorial debut, Xiu Xiu The Sent-down Girl, won 7 Golden Horse Award including Best Picture. Jacky and I were presenting Best Director Award and I ended up giving it to myself.

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With my good friend Yan Geling, winning the Best Adapted Script Award. Angela was just one month old when this happened.

As I spent this glorious Saturday with my family, I already felt nostalgic for the most mundane activities such as breakfast, a walk to Safeway, or walking to dinner on Chestnut Street.  What I can say?  As the song goes, “I left my heart in San Francisco.”

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For those who have been reading my blog, I may not be able to cook and blog for a while, but I hope to update my life, my thoughts, my encounters with people and food from time to time when I’m in Taipei. Angela will also be posting periodically and we will perhaps have some great guest bloggers. Believe me, I can’t wait to get back to my kitchen and to share with you my experiments and occasional triumphs in making healthy and yummy food for my family.

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The loveliness of Paris seems somehow sadly gay
The glory that was Rome is of another day
I’ve been terribly alone and forgotten in Manhattan
I’m going home to my city by the Bay

I left my heart in San Francisco
High on a hill, it calls to me
To be where little cable cars climb halfway to the stars
The morning fog may chill the air, I don’t care

My love waits there in San Francisco
Above the blue and windy sea
When I come home to you, San Francisco
Your golden sun will shine for me

Angela & Audrey 2

Spaghetti Squash Lasagna

Our mother needed a break today, as all mothers occasionally do. Audrey is cooking dinner, which terrifies me, and I am writing today’s blog post.

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Tonight’s dinner is vegetarian spaghetti squash lasagna. This healthy lasagna is low-carb, reduced-calorie, paleo (depending on what marinara sauce and cheeses you use), “clean” (depending on your very subjective definition of “clean”), high-protein and veggie-packed! Hey, I think I hit all the buzzwords! Seriously, though, this lasagna is delicious but far far better for you than your usual starch- and fat-laden junk from Olive Garden or whatever.

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The idea of spaghetti squash lasagna is not a new one, but given our great love for all things spaghetti squash and all things lasagna, we thought it would be appropriate to make our own recipe and share it with everyone.

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Spaghetti Squash Lasagna

Serves 3-4 hungry people

Ingredients:

  • 3-4 cups cooked spaghetti squash (we microwaved the halved squash for about 8 minutes)
  • 1 cup marinara sauce (we used Francesco Rinaldi no-salt-added tomato sauce)
  • 15 oz ricotta cheese (we used Trader Joe’s Fat-Free Ricotta)
  • 1 oz or 1/4 cup parmigiano reggiano, shredded
  • 6 oz or 1.5 cups mozzarella shreds (we used Lucerne Fat-Free Mozzarella, which has 9 grams of protein per ounce, about 50% more than regular mozzarella!)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Layer the spaghetti squash, marinara sauce, ricotta, parmesan, and mozzarella in an oven-safe casserole dish, making sure that the topmost layer is a cheesy layer!
  3. Cover the dish with aluminum foil and bake for about 20 minutes.
  4. Remove the foil and broil until the cheese bubbles.
  5. Eat!

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make salad with the leftovers!

make salad with the leftovers!

Spaghetti Squash Lasagna, 中文 Translation

今天我们的妈妈很累,所以妹妹做了晚饭,我得写今天的博客。对不起,我的中文不好。

我们今天的晚餐是健康的烤宽面条,其实一点面也没有。最近美国人不喜欢吃面粉,因为他们都觉得麸质是有毒的。当然麸质没有什么不好的,我常常吃面筋,可是面粉其实没有什么营养,而且吃面粉会让你的血糖提高,所以吃这种没有太多碳水化合物的食品会让你健康,对你的小蛮腰好。

我不知道你懂不懂我的中文。我的父母不知道我的中文这么差,因为我考AP中文考了一个五(最高分)。其实,谁都考了一个五,化学考试也是的。请别告诉他们,我中文是很马虎的。哈哈哈,我是老虎,妹妹是马,我们最的事当然都是很马马虎虎的。

成分:

  • 差不多710 mL意大利面条壁球 (谢谢,Google 翻译)
  • 237mL 防切将
  • 425 g 乳清干酪 (谢谢,Google 翻译)
  • 28 g 干酪 (谢谢,Google 翻译。不知道你对不对。)
  • 170 g 无肥马苏里拉奶酪

用这些成分做lasagna,有没有那么难!快吃!很好很强大!

我们在养这个草泥马,真可爱!

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.