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!

A Day of No Cooking!

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A day of no cooking!  Nonfat Fage and fruits for breakfast, leftovers for lunch and takeout for dinner!  Peter and I went hiking on Crissy Field before the girls got up.  It made me think that this is how I should be every morning — to eat yogurt and to take a brisk walk along the bay. 

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Since we had to leave the house at 5 to go to the Castro Theater, we ordered Chinese takeout from this hole-in-the-wall place called Green Island.  Cheap and yummy comfort food, the kind that I love.  They have a three dish special that is $21 and we ordered rock cod with black bean sauce, salted fish with chicken and eggplants clay pot, beef and string beans in oyster sauce.

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I told the girls that when they grow up and serve their husbands cheap Chinese takeout, they should dress up, take out the linen napkins, uncork a bottle of champagne or drink water in fine crystal goblets… That’s the only way to eat cheap Chinese takeout. 

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The screening of The Last Emperor 3D was an emotional experience for me. I teared up with the first note of music. Everything felt so vivid that I could almost reach out and touch the young self I had left far behind.  That splendid and miserable youth of 28 years ago.  Sitting in the audience holding hands with my daughters, I relived the six months I spent making the film.  Six month on location would be unthinkable today.  I would be needed at home.  And I would need my home.  But back then I had no one in particular to rush home to and being on location was exactly where I wanted to be.  I thought of all the talented people, the best in their own fields, who had worked on the film.  Quite a number of them have since passed.  I sensed their spirit in the lightwaves and particles.

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With Bernardo, Jeremy Thomas, Vivian Wu

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With Ryûichi Sakamoto

Hungry Empress on the Big Screen

When I picked Audrey up from school today, she looked sad and tired.  What a horrible day, she said.  I asked her what happened and she told me that they had a really difficult math test. Half the class didn’t finish and many of them cried during and after the test.  I asked if she cried too and she said that she did only because her friends cried.

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So, it was time to churn some ice cream.  Audrey has a sweet tooth. And the ice cream (and perhaps Mommy’s hugs, too) brightened her right away.  With our healthy ice cream recipes, we can eat it everyday and not worry about weight gain or tooth decay.  As a matter of fact, xylitol is even good for your teeth. 

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We had Chinese food for dinner.  I only have enough daylight to take the pictures of one of our dishes.

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Chinese Mountain Yam with Sliced Chicken Breast and Celery:

1/2  6 inch long Chinese Mountain Yam (Chinese supermarkets)

1 celery heart

1/2 carrot

1 chicken breast

8 ounces cashew nuts or macadamia nuts

4 slices of peeled ginger

2 tablespoon cooking wine

1 teaspoon of corn starch

1 tablespoon oyster sauce

1 tablespoon Sha Cha Jiang or Sha Cha Paste (Chinese supermarkets carry it)

1/2 teaspoon or less of salt

1 to 2 tablespoon canola oil depending on how healthy you want to be

Instruction:

Slice all vegetables into desired similar sized pieces. 

Mix chicken meat, corn starch, wine, oyster sauce and Sha Cha in a small bowl. Marinate for 1 hour.

Heat the wok on high heat, drop in the ginger, when ginger is dry pour in the oil. 

When the ginger is sizzling in the oil, put in the vegetables and stir for about 3 minutes or to desired tenderness. Set aside.

Repeat the same process to stir fry the chicken, but save the marinate.  Set aside.  Cook the marinate until it thickens.  Mix in everything. Mix in the nuts.

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Dessert is all American apple crisp, but a much healthier one than the traditional recipe.  The girls were excited about going to see The Last Emperor tomorrow and asked me how I got to play the part of the empress.  And I told them well, that’s a long story.

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Baked Apple Crisp (Dairy-Free, Grain-Free, egg free)

Filling

7 apples, peeled, cored, sliced into thin pieces

1/2 cup frozen cranberries

1/4 cup coconut water

3 tbs. xylitol

1 tbs. pure maple syrup

2 tsp. cinnamon

1/4 tsp. nutmeg

In a large bowl, mix together apples, coconut water, 1 tbs. xylitol, maple syrup, cinnamon and nutmeg. Pour into a pie dish and bake at 350 degrees for 45 minutes. Remove from the oven to sprinkle crumble on top.

Crumble Topping

1 cup almond flour/meal

4 tbs. chopped walnuts

1/3 cup shredded coconut

2 tbs. xylitol

1 tbs. maple syrup

2 tbs. coconut oil

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Mix together almond flour, pecans, honey and coconut oil in a small bowl until well combined. Take small portions of it into your hands and sprinkle chunks of it onto the apples. Bake at 350 degrees for 20 minutes.

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I have never been good at auditions.  When I was growing up, modesty and humility were the two qualities that were hammered into me ever since I could remember.  And expressing personal desires was frowned up.  Basically the only thing we were encouraged to express was our desire to serve the people and to devote our lives to the realization of Communism. This kind of mentality was so ingrained in me that it was difficult for me to “sell” myself at auditions.  Growing up I was supposed to negate every compliment or praise given to me.  If someone said that I was pretty, I would immediately say no, no, I am ugly; if someone said that I was smart, I would say no, no, that’s not true.

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It took me at least one year to get used to saying thank you after people complimented me, and another year to honestly express my feelings and desires.  The first time I truly fought for what I wanted was when I auditioned for Michael Cimino’s Year of the Dragon. It was a lengthy process which lasted several months and involved dozens of call backs and a final screen test with Mickey Rourke.  The part was a sophisticated TV newscaster and I still looked and talked like a FOB from China.  In retrospect, I could see that I was completely wrong for the part but at the time I gave it everything to get the part.  I hired the the most expensive dialogue coach in Hollywood to teach me speak newscaster English.  Every session was $200 for 2 hours while I was working as a receptionist in a Chinese restaurant earning about $5 an hour.  I went for broke but I did not get the part.  Both the director and the casting director were very impressed by my progress not only in my dialogue but also in my acting ability, but in the end I was wrong for the part.  This was the only time that I ever received a huge bouquet of flowers from any director who rejected me.  I felt very dejected, believing all my effort had been a complete waste and hard work meant nothing in this business. 

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Ariane Koizumi is the actress who won the part in Year of the Dragon

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Fresh off the boat Joan

Then about a year later, I got a call from Joanna Merlin, the casting director who worked on the Year of the Dragon, and she said, Joan, there is a part that is perfect for you and I want you to meet with the director who is in LA for only a short time.  Can you come?  I said yes, anytime, I will be there.  Joanna said it is still preliminary.  We haven’t started casting, but I have told the director to look no further because I have exactly the person he’s looking for.  That’s how I met Bernardo for the first time, with the highest recommendation from a very reputable casting director who just a year before had combed through all the Asian actresses around the world. The months of work I thought was wasted paid off in a much grander film.  It would take the producer Jeremy Thomas another year to complete the financing , and they did go around the world to cast the film, but Bernardo would always call me whenever he came to LA and we would meet for coffee and chat.  The role was mine the first time Joanna brought me to meet Bernardo.

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With Bernardo in Jack Nicholson’s house. Jack told me that speaking perfect English has nothing to do with my acting career. I didn’t quite understand what he meant at the time, but I think I do now. Imitating an American accent, however perfect, is not going to change the life experience that makes me who I am; and that entire being is my asset in acting as well as in life.

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So I told my girls that hard work always pays off.  And that’s when they told me I was boring and left the table.

Three recipes for healthy homemade ice cream!

I remember acquiring a Krups ice cream maker about fifteen years ago. I made one batch of mango sorbet and then the machine laid forgotten in my pantry until recently. My daughter Angela was ecstatic as she had hoped for an ice cream machine for months and it turned out that we had one at home this entire time. Lately we’ve been using the ice cream machine a lot and we love it; unlike a lot of machines, you don’t need any ice or rock salt!

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Angela used to make her own ice cream the slow way. She would combine 8 oz of plain nonfat Fage with a scoop of Cellucor whey and a few grams of stevia/erythritol blend, freeze it for 90 min, mix, and then freeze for another 90 min. That’s right, three hours for a bowl of hard, lumpy ice cream. Audrey tried freezing for about five hours and mixing every half hour, resulting in creamier ice cream, but it was even more time consuming this way. But now? Hallelujah, we can go from zero to ice cream in twenty minutes flat. Here are our favorite recipes!

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Vanilla ice cream topped with 100% dark chocolate bits, toasted walnuts and raspberries

1. Vanilla, of course

Ingredients:

  • 2 cups unsweetened almond milk (or milk of choice)
  • 16 oz. (454 g) plain nonfat Greek yogurt, I used Fage brand
  • vanilla extract to taste, I used about 1 tsp
  • 7 tbsp xylitol, more or less to taste
  • 1/4 tsp xanthan gum (optional)
  • 1/4 tsp guar gum (optional)
  • 1/4 cup sugar-free maple-esque syrup for topping, I used Joseph’s brand made with maltitol (optional)

You can easily halve this recipe if needed. If you want, you can add a scoop or two of protein powder, but since this is made out of Greek yogurt there’s already a lot of protein. Xanthan and guar gum aren’t the most common ingredients, but they are easily available on Amazon and they make the ice cream a lot smoother and creamier. It might seem expensive at first but you never really use more than 1 tsp at a time so it’s definitely worth it! Also, you can use guar gum and/or xanthan gum to make almond flour or coconut flour breads and cookies stick together better, so there’s another benefit.

Audrey eats ice cream with a smile

2. Chocolate Chocolate Chips

Ingredients:

  • 2 cups unsweetened almond milk (or milk of choice)
  • 2 cups plain nonfat Greek yogurt
  • 1 1/2 tablespoon 100% dark chocolate bits (unsweetened)
  • 3 tbsp unsweetened cocoa powder (preferably “natural” as opposed to Dutch-processed – more antioxidants retained this way)
  • 7 tbsp xylitol (or 11 packets stevia), more or less to taste
  • 2 tbsp PB2 powder (optional, for chocolate-peanut butter twist)
  • 1 scoop chocolate protein powder (optional)
  • 1/4 tsp guar gum (optional)
  • 1/4 tsp xanthan gum (optional)

3. Coconut Mango

Ingredients:

  • 2 cups unsweetened coconut milk (or milk of choice)
  • 1 cups plain nonfat Greek yogurt
  • 1 cup chopped fresh mango
  • coconut extract to taste
  • 7 tbsp xylitol (or 11 packets stevia), more or less to taste
  • 1/4 tsp guar gum (optional)
  • 1/4 tsp xanthan gum (optional)
  • unsweetened coconut shreds for topping, to taste

The delicious and healthy ice cream from these recipes don’t stay in Freezer well.  Don’t let it stay in the freezer for longer than an hour.  It’s most delicious right after it’s made.

PS: The ice cream stays in the freezer better when I change the healthy almond milk to 2% evaporated milk, but of course it is less healthy.