Cabbage Nectarine Salad

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My nectarines were of the perfect ripeness today — succulent but not too soft. I used them to make this simple cabbage salad and it turned out absolutely delicious — sweet and tangy with a hint of mint — a summery transformation of a cool weather vegetable. I used a sweet mulberry vinegar, but I imagine cider or white vinegar will work perfectly with it too.

Cabbages are one of the most nutritious vegetables, but few ever talk about them. They just seem so common place and boring. However, the seeming blandness is why I love them — they are versatile. I have often stir fried them or used them in Chinese pork vegetable dumplings. I have also pickled them or made salads with them.

As you can see here — cabbages are beautiful.

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Cabbage Nectarine Salad

Ingredients:

1 small head of cabbage, outer leaves removed and shredded (about 6 cups)

2 to 3 nectarines, thinly sliced (about 2 1/2 to 3 cups)

3/4 cup toasted walnuts

2 tablespoons mint leaves, chopped (optional)

Dressing:

1/4 cup extra virgin olive oil

1/4 cup + 2 tablespoons mulberry vinegar

1/2 teaspoon salt

Preparation:

Gently toss together sliced cabbage, sliced nectarine, mint leaves with the dressing. Let sit for 10 minutes for the juice from the nectarine to release into the salad. Add walnut before serving.

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Fresh Corn Salad

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I woke up with a pang of sudden realization that the last day of August was upon us. To live summer to its fullest potential I loaded the grocery cart with lots of seasonal produce: berries, nectarines, peaches, figs, fresh corn and watermelon. I am going to hold on to my favorite season a little longer by enjoying an abundance of summery food. 

Fresh corn is one of Peter’s favorite foods. Though he never tires of eating the simple corn on the cob, I decided to give hime some variety today by making this simple and refreshing corn salad. It went deliciously with the grilled chicken.

This is a summer must eat dish.

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Fresh Corn Salad

Ingredients:

4 ears fresh corn

2 tablespoons minced shallot or red onion

1 tablespoon minced red and greenn jalapeño (seeded)

2 to 3 tablespoons minced cilantro

2 to 3 tablespoons finely diced tomato (seeded)

Juice from 1 large lime (about 1 1/2 to 2 tablespoons)

1 tablespoon extra virgin olive oil

Scant 1/4 cup roasted pine nuts (optional)

Salt to taste

Preparation:

Cook the corn. I microwaved them one by one with a layer of husk on, each for 3 minutes. Using a bread knife, cut the kernel off the corn.

Mix the minced red onion or shallot, jalapeño, lime juice, olive oil and salt in a bowl and let sit for a minute or two for the onion to lose the sharp sting.

Mix the rest of the ingredients except for the pine nuts.

Taste it to adjust the flavors.

Add pine nuts before serving.

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Spicy Thai Peanut Dip

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There was a large pile of unopened mail waiting for me at home upon my return from China a week ago. It took me a few days to sort them all out.  It’s quite a chore, but sometimes there are pleasant surprises within the pile.  A couple of days ago, I opened a package and found a bottle of Pic’s Really Good Crunchy Peanut Butter and a bottle of dry roasted peanuts from New Zealand.  Our whole family have been enjoying the peanut butter in the past couple of days. We love the pure and intense peanut flavor in this very simple and delicious peanut butter with only two ingredients – peanuts and sea salt. I have written in previous blogs about my love for peanuts, be it peanut chocolate fudge or peanut chocolate ice cream pie or noodles with Asian peanut sauce. There is definitely a peanut loving gene in my body.

I made a spicy Thai peanut dip for the okra that I found in the farmer’s market. I blanched the okra in boiling water for less than a minute. I then rinsed it in cold water and drained it. Within 10 minutes there was a simple, satisfying low carb meal on the table. You can use the dip for any number of vegetables of your choice: carrots, celery, turnip, cucumber… You can even use it as a sauce for noodles.  

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Spicy Thai Peanut Dip

Ingredients:

2 tablespoons peanut butter (I used Pic’s Really Good Crunchy Peanut Butter)

1 1/2 tablespoon light soy sauce

1 tablespoon rice vinegar

1 teaspoon hoisin sauce

1 teaspoon xylitol or sugar

1 teaspoon lime juice

1 to 2 teaspoons Sriracha (depending on how spicy you want the dip to be)

1/4 teaspoon minced garlic (optional)

1/4 teaspoon grated ginger (optional)

1 teaspoon pure sesame oil (optional)

Chopped green onion, crushed peanuts and chili peppers for garnish

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Preparation:

Using a big spoon or your fingers, mix all the ingredients together. Garnish with chopped green onion and chili flakers.

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Avocado Toast with Kale Salad & Fennel Salad

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Audrey’s soon to be alma mater, The Hamlin School, put on a lovely musical The Wizard of Oz. I went to see it last night and was pleasantly surprised by how good it was, especially considering the fact that they only had two weeks of rehearsal. The girls looked like they were all having a lot of fun, singing and dancing their hearts out.  I have always believed that anyone can act if he or she is given the right part.  And these kids proved me right. They were all impressive in playing the characters they were assigned to do.  According to Audrey, she had the most embarrassing part in the whole show — Toto the dog. She was in a thick furry dog suit, bouncing around and sweating like crazy.  I could tell that there were moments she subconsciously wanted to hide when she was on stage. I told her afterwards that, like anything in life, the only way to enjoy something is to give it all. According to Angela who went to see her in today’s performance, Audrey was having a great time prancing around with confidence.  

I made some yummy avocado toast with massaged kale salad and lemon olive oil marinated fennel salad for lunch — a perfect light meal to enjoy two hours before curtain time. Massaged kale is one of Angela’s favorite salads, while the marinated fennel is Audrey’s favorite. The ingredients are deceptively simple, but the result is refreshing and tasty.

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Ingredients:

4 slices of bread of choice

2 avocados, separated

1 bunch lacinato kale, stemmed and sliced

1 fennel bulb, thinly sliced

2 tablespoons + 1 teaspoon fresh squeezed lemon juice, separated

2 tablespoons olive oil, separated

Salt and pepper to taste

1 tablespoon or more toasted pumpkin seeds

A pinch lemon zest (optional)

A couple of mint leaves (optional)

A few slices of radish (optional)

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Preparation:

Make the massaged kale salad according to instruction in this link

Make the marinated fennel according to the instruction in this link.

Mash 1 avocado with 1 teaspoon of lemon juice and a pinch of salt.

Toast the bread slices.

Spread mashed avocado evenly on the 4 pieces of toast.

Top the toast with kale salad or marinated fennel. Add thinly sliced avocados. Top with thinly sliced radish or mint leaves and sprinkle on the pumpkin seeds.

The recipe makes 4 servings.

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Enjoy Tortilla Chips without Guilt!

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I received a package today from Que Pasa with three bags of chips made of organic whole grain yellow, blue and red corn, just in time to celebrate Cinco De Mayo.  There was also a bottle of yummy organic salsa that came with the chips.

I grew up in China and knew nothing about Cinco De Mayo when I was there.  As a matter of fact, I had not known about its meaning until I read about it on wikipedia today. According to wikipedia, the date is observed to commemorate the Mexican army’s unlikely victory over the French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. It is a victory celebration!

These chips are quite delicious — fresh, crunchy and salty (but not too salty).  The only negative is my tendency of consuming too much of it in one sitting. So I decided to make a salad with the chips. This way you can at least eat a lot of fresh vegetables while you indulge on your chips.  The salad turned out beautifully with such vibrant Mexican colors, flavors and texture. It was so delicious that I had two plates of it. No guilt, though. I had to use a fork (for the vegetables), a spoon (for the salsa) and my hands ( for the chips and to scoop up the salad with the chips) all at once.

The salad was made of the vegetables that I would have used to make a guac plus a few more ingredients. It doesn’t need any dressing except for the lime juice that I used to coat the avocado, salt and pepper and a little salsa from Que Pasa.

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Some of the chips arrived crushed in the mail, but perfect for sprinkling on the salad

Cinco De Mayo Salad

Ingredients:

1 cup Que Pasa tortilla chips

1 to 1 1/2 large avocado, sliced and coated with lime juice

2 cups tri-color cherry tomatoes

1 cucumber, sliced

5 to 6 radishes, thinly sliced

1 tablespoon minced red onion

fresh corn kernels from one ear of corn, cooked

1/4 cup queso fresco cheese or fresh feta cheese, crumbled (omit if vegan)

3 to 4 tablespoon Que Pasa salsa

1 stock green onion chopped

Salt & pepper to taste

1 lime, for juicing

cilantro for garnish

Preparation:

Mix all the vegetables. Lay them on tortilla chips in separate individual plates. Top with chopped green onion, minced red onion, cheese, salsa and garnish with cilantro.

Or

Mix all the vegetables. Top with chopped green onion, cheese, salsa. Sprinkle on crushed chips and garnish with chopped cilantro and salsa.

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Note:

It’s important to enjoy the salad as soon as it is mixed if you don’t like soggy chips.

Vegetarian Bulgogi Rice Bowl

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Bulgogi is traditionally made with beef, but that doesn’t mean it cannot be a delicious and nutritious vegetarian dish. I cooked mine very mildly spicy because the girls and Peter don’t like their food too hot.  Add chili flakes if you like more heat in the dish as I do.

This is a simple dish to make but very satisfying to eat. I used firm tofu, but extra firm will work well too. I used light soy sauce, but if you want the color of your tofu to be darker to resemble the real bulgogi, use 2 tablespoons light soy sauce and 2 teaspoons dark soy sauce. Go Chu Jang is a very sweet chili sauce. If you don’t like your dish too sweet, you can replace with other mild chili sauce. 

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Vegetarian Bulgogi Rice Bowl

Ingredients:

1 box 14 oz firm tofu, water drained and finely diced

3 stocks green onion, chopped

1 to 1 1/2  teaspoon grated ginger

2 cloves garlic, minced

1 egg + more if serving with sunny side up (Skip if vegan)

1 1/2 teaspoon tapioca, or corn starch

2 tablespoons + 2 teaspoons soy sauce

2 teaspoons pure dark sesame oil

1 to 2 teaspoons Korean sweet & spicy sauce called Go Chu Jang (replace with other mild chili sauce and add a little more sugar if you don’t have Go Chu Jang)

1 to 2 teaspoons xylitol or brown sugar

1 1/2 tablespoon cooking oil

1/2 carrot, thinly sliced or julienned

1 teaspoon sesame seeds for garnish

Sliced cucumber and/or Kimchi for serving

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Preparation:

Open the tofu package. If the tofu is soaked in water, drain all the water and let it sit on a plate with another plate on top to press more water out.

In a large bowl, mix together tofu, 5 tablespoons chopped green onion, grated ginger, minced garlic, egg, soy sauce, Go Chu Jang, tapioca or corn starch, sesame oil and sugar with your hand. Let marinate for about 10 minutes.

Heat cooking oil in a wok or pan on medium high heat, stir fry the tofu mixture for 3 to 4 minutes until aromatic. Add thinly sliced carrots and stir to mix.

Serve on top of cooked rice, garnish with green onion and more Go Chu Jang if desired. Top with a sunny side up egg to make it a more fulfilling meal.

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Coconut black Rice Pudding with Fresh Mangos

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I went to a Vietnamese Chinese market yesterday and bought some beautiful and delicious tropical fruits.  The mangos reminded me of the ones that I used to buy in Malaysia when I was filming Marco Polo.  This morning, I made a coconut black rice pudding with fresh mangos for breakfast. Rice with crushed peanuts is a usual staple for breakfast in Southeast Asia. It is as ordinary as oatmeal in the West.  Of course you can also serve this rice pudding as a dessert.  For me, coconut and mango is a perfect combination, like peanut butter and jelly or peanut butter and chocolate.

I made my rice in the automatic rice cooker as I sliced the fruits. It’s simple and easy. I used the coconut milk beverage from the carton to cook the rice. And I drizzled about 2 to 3 tablespoons full fat coconut milk from the can on top of the pudding before serving. 

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Coconut Black Rice Pudding with Fresh Mangos

Ingredients:

1 cup of Thai black sweet rice or Forbidden Rice

2 cups coconut milk, beverage from the carton

1/4 cup or more xylitol or sugar

1 teaspoon vanilla extract

2 to 3 tablespoons full fat coconut milk, can

2 tablespoon crushed peanuts, optional

2 ripe yellow mangos, peeled, pitted and sliced (small, flattened oval shape mangos)

Preparation:

Pour the rice, coconut milk beverage, xylitol or sugar, vanilla in the rice cooker and let soak for 30 minutes before pushing the on button.

When the rice cooker turns to warm, let rice sit for 5 minutes. Scoop rice into serving bowls and top with fresh mango slices, coconut milk from the can and crushed peanuts if using.

If you like your pudding wetter and creamier, you can also pour 1/4 to 1/3 cup of coconut milk from the can into the rice cooker after rice has been cooked. Mix with a non-scratch spatula before scooping into serving bowls.  If you use forbidden rice instead of sticky rice, it tastes better in the creamier version.

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I used the left-over coconut milk from the can and the mango to make coconut mango panna cotta. I will share the recipe another time. 

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Vegan Creamy Cauliflower Soup

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Kale and beans give the creamy soup texture

I love cauliflower for its great versatility, superb nutritional value, low calorie count and its fresh, neutral taste. This seemingly bland vegetable yields to your wishes and can become so many different things in a wide variety of dishes. Mark Twain called it cabbage with a college degree for a good reason. Some of my favorite ways to enjoy cauliflower is Cauliflower Mac & Cheese, Cauliflower Steak, Cauliflower Fried Rice, Venetian Cauliflower and simply Roasted Cauliflower.

Today, I made a deliciously creamy cauliflower soup that does not require any cream. The girls had the Kale and bean version while Peter, who doesn’t like kale had the red pepper swirl version. We have a couple of house guests from LA; the three of us tried and loved both varieties. The recipe makes a huge pot of soup that is enough for 8 to 10 people. If you are a cauliflower fan like I am, give this a try. If you are not a strict vegetarian or vegan, you should try it with chicken broth and Better Than Bouillon. It’s even more flavorful this way.

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Red pepper sauce gives it a kick and a vibrant splash of color

Ingredients:

1 large Onion (chopped)

5 cloves garlic (chopped)

1 1/2 cauliflower, chopped

1 teaspoon oregano

1 teaspoon coriander

8 cups Vegetable Stock, or chicken broth if not vegetarian

2 to 3 tablespoon Extra virgin olive oil for sautéing

1 tablespoon organic reduced sodium Better Than Bouillon Roasted Chicken Base (optional)

Salt and pepper to taste

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For the Kale and Bean Version:

1 bunch Kale, stemmed and cut into thin ribbons

1 15 .5-ounce kidney beans, drained and rinsed

1 to 2 tablespoons extra virgin olive oil for sautéing

Salt and pepper to taste

For the Red Pepper Swirl Version:

2 red bell peppers

2 red jalapeno peppers, seeded

1/2 teaspoon smoked paprika

1/4 teaspoon Cayenne

1 teaspoon Sriracha sauce

1 tablespoon extra virgin olive oil for sautéing

Salt and Pepper to taste

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Preparation:

Place a heavy bottomed soup pot over medium-high to high heat. Add 2 tablespoons of olive oil and then toss in the garlic, stir for 1 minute, then add onion. Cook for 3 to 5 minutes, or until aromatic. Add the cauliflower, the Better Than Bouillon (if using), coriander and oregano, stir for another 2 to 3 minutes.

Pour the vegetable stock or chicken broth over the cauliflower and bring to a boil and then reduce to a simmer. Cook for 8 minutes or so, or until the cauliflower is fork tender.

Let cool for a few minutes before transferring to a blender and working in batches until the content is creamy and smooth. I used Vitamix.

Pour the blended cauliflower into another heavy bottomed soup pot. Taste to adjust saltiness and flavor.

For the Kale & Bean Version:

Over medium high, sauté the kale with a tablespoon of olive oil in a wok or pan for 3 to 4 minutes. Add the beans and cook for another 1 to 2 minutes.

Add sautéd kale and beans into the cauliflower soup.

Heat 1 to 1 1/2 tablespoon olive oil in a wok or pan on medium high. Add paprika, cayenne and Sriracha; stir for a minute. Add in chopped peppers and sauté for 3 to 4 minutes or until soft.

Let cool for a couple of minutes before transferring to the blender and blend until smooth and creamy.

Scoop 2 tablespoons of the red pepper sauce on top of the cauliflower soup and use a chopstick or the butt end of the fork to make pattern.

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Fennel Salad with Grapefruit Orange & Avocado

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We are having the balmiest early spring here in San Francisco. I decided that it was a perfect day for a refreshing salad when I saw the beautiful, tender bulbs of fennel in the neighborhood grocery store. I love fennel. If you have not yet tried fennel salad, you ought to. For me, the best way to prepare fennel is marinating it in fresh lemon juice, olive oil, salt and pepper. Simple, but perfect. I usually serve it with Burrata cheese, but decided to serve it today with avocado, orange slices and grapefruit slices.  It was crunchy, creamy, sweet, tangy and savory all at once. My favorite salad just got better.  It was absolutely delicious!

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Fennel Salad with Grapefruit Orange & Avocado

Ingredients:

2 heads fennel, thinly sliced

1/2 to 2 avocado, sliced

1 orange, peeled, pith removed and sliced

1 grapefruit, peeled, pith removed and sliced

1/2 cup tender green leaves of choice (I used watercress)

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon lemon and orange zest

1/4 teaspoon salt

Freshly ground pepper

1/2 teaspoon fennel fronds

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Ingredients for Dressing:

1 tablespoon orange juice

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

Salt & pepper to taste

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Preparation:

Place fennel, oil, zest and lemon juice in a shallow dish; season with salt and pepper. Let stand 15 minutes.

In the meantime, slice off the skin of the grapefruit and orange, remove the pith.  Save the juice in a bowl to use in the dressing.

Peel and slice the avocado.  Squeeze lemon juice on the avocado slices to prevent them from getting brown.

Mix ingredients for the dressing in a bowl.

Divide marinated fennel into four to six plates, top with orange and grapefruit slices, avocado slices, green leaves, fennel fronds. Drizzle with dressing before serving.  You need only very little dressing since the fennel is already marinated.

Note:

Use only very fresh and tender fennel bulbs for fennel salads. 

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Lemony Khorasan Wheat Salad

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I went to Amy Tan’s house for an Asian Pacific Fund charity dinner, which was meticulously prepared by an amazing amateur team led by Lance Lew, whose day job is director and producer of Asian Pacific America’s weekly show on NBC Bay Area.  The four-course dinner was a perfect melding of East and West flavors such as dried salted plum powder with pan seared scallops, pappardelle in black bean garlic Alfredo.  Innovative yet not fussy, it was one of the most delicious meals that I have had for a long time.  More power to passionate amateur chefs!  Cooking is an integral and enjoyable part of life, not a show or a competition requiring hard-to-pronounce ingredients or a showbiz personality. 

At the end of the dinner, Amy asked us to take some Meyer lemons from her abundant harvest.  Those are some of the most fragrant and juicy lemons that I have ever tasted and I decided to put it to good use right away in this Oriental Wheat Salad.  Oriental wheat is an ancient grain also called Khorasan wheat or kamut, and it contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat.  It is also nutty and chewy and twice the size of other kinds of wheat.

This Oriental Wheat Salad is satisfying as a vegetarian meal in one dish, or it can be enjoyed as a side dish for grilled meats. It is really simple to make and very yummy.

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Lemony Oriental Wheat Salad

Ingredients for Salad:

1 cup uncooked kamut, cooked in 3 cups water, a pinch of salt, 1 teaspoon olive oil

2 stocks celery, finely diced

1 cup parsley, finely chopped

1/2 cup toasted walnuts, chopped

1/3 cup chopped dried apricots

Pepper to taste

Ingredients for Dressing:

Juicy from 1 large lemon, about 2 1/2 tablespoon

2 tablespoon finely chopped red onion

2 tablespoon extra virgin olive oil

1/4 teaspoon salt

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Preparation:

Cook the grain in a rice cooker or in a pot with 3 cups of water, a pinch of salt and a teaspoon olive oil.

Mix the ingredients for the dressing and set aside.

When the grain is done, let it cook to room temperature.  Mix with the celery, parsley, walnuts and apricots.

Toss gently with the dressing and let sit for 20 minutes for the dressing to be soaked into the grain.

Note:

If you don’t have kamut, wheat berries or farro will work very well for this recipe too.

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Guests at the charity dinner

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Lance with Emerald Yeh and me