recipe: fish congee

fish congeesince it’s already April, i thought we avoided cold season but it turns out the interim between winter to spring is another season for catching a cold. k got it first and then i caught it – first a cough and then a sore throat. what is the best thing to eat at when you have both? congee.

it’s comfort food at is best – liquidy to help with the throat pain, hot to warm your body and tasty that still appeals to your diminished sense of taste. there is quite a variety of congee combinations. my favorite is a crab congee at a restaurant i frequent.

but when you’re not able to go out to get it, this is a simple recipe to make yourself!

ingredients Continue reading “recipe: fish congee”

recipe: yang zhou fried rice

yang zhou fried ricewhen i was prepping a little cooking project for k’s country study, i did some research about the history of fried rice. eggs are a big part of the recipe. the measure of “wealth” could be determined in the amount of eggs in the fried rice dish as the color yellow is symbolic of gold. k is allergic to eggs so i did not add it in her class project but i thought it would be fun to try the recipe with eggs as well!

there are also variety on how egg is included in the rice. one way is by cooking the egg first and then adding it to the rice along with all of the other fried rice ingredients. but recently i watched a Taiwanese drama and one scene has a chef making fried rice by pouring the beaten egg into the rice after all the other ingredients were already mixed together. therefore you cook the egg with the fried rice – not before.

cooking the egg into the rice mixture gives it an extra egg flavor.

cooking tools Continue reading “recipe: yang zhou fried rice”

recipe: roast cinnamon squash and beets

after trying the roast squash, sweet potato/yams and apple dish, i found this roasted squash and beets recipe and knew it would be a good side dish as well. the apple cider vinegar and cinnamon gave it a nice aroma. while the original recipe included maple syrup but i didn’t think it was necessary so i just skipped it.

roast squash and beetscooking tools

  • large mixing bowl
  • baking pan
  • parchment paper

ingredients

  • 1 small butternut squash
  • 2 medium beets
  • 1 Tbsp ground cinnamon
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar

Continue reading “recipe: roast cinnamon squash and beets”

recipe: roast squash, sweet potato/yams and apple

the combination of squash, sweet potato/yams and apple sounds so great that i was eagerly awaiting the day i could make this (after we went through some leftovers)! i added very little oil and held off on the vinegar because i used this dish as an intro for k to olive oil. next time i make it i’ll add the vinegar and see if it bumps up the flavor! but without it, it was still a sweet flavorful veggie dish.

cooking tools

  • small mixing bowl
  • large mixing bowl
  • baking pan

ingredients

  • 1 small butternut squash
  • 1 sweet potato/yam
  • 1 organic apple
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar *optional

Continue reading “recipe: roast squash, sweet potato/yams and apple”

recipe: steamed halibut stew with vegetables

m made a wonderful fish stew, which was the main course for christmas dinner. the inspiration of this dish was a make-at-home lobster-bake we had, in which we layered potatoes on the bottom, then corn on the cob, lobster, clams and mussels – food that took longest to cook was on the bottom and shortest on top.

in this format m layered vegetables on the bottom and started cooking it first, then layered the fish above and bok choy on top. m made a similar stew in the past with ginger but with k’s food allergies, we steered clear of it. it turns out it wasn’t necessary as even without, it was a wonderful stew. enjoy on its own or with some white rice.

Ingredients

  • 3 pounds halibut
  • 15 oz can bamboo tips, thick slices
  • medium size daikon radish, cut in chunks
  • 3 medium organic yukon potatoes, cut in half
  • 6 ounces shiitake mushrooms, sliced
  • 3 bunches bok choy

Continue reading “recipe: steamed halibut stew with vegetables”

christmas dinner 2014

for christmas m & i collaborated on our family dinner. i made the side dishes, m made the main dish and i decorated a cute fruity dessert with family bringing chocolate and cake. we a barely felt the limitations of feeding … Continue reading christmas dinner 2014

genetically engineered 2014 – yup, we’re talking about food

in addition to the dirty dozen and clean fifteen, the Environmental Working Group (EWG) has a list of foods that are genetically engineered. especially since i’ve been making baby’s food at home, i’ve been more focused on introducing fruits and vegetables in its freshest and purest form possible. but the government and food corporations are not making it easy.

the foods i have heard of being genetically modified are corn and papaya but apparently some zucchini are – although because of improper labeling, it’s hard to know which is which. according to the EWG, the best thing to do is to buy organic for those foods as well as look for the Non GMO Project Verified label. unfortunately that’s not the worst of it – more vegetables and fruits are up for application to be genetically engineered. here is the list: Continue reading “genetically engineered 2014 – yup, we’re talking about food”

dirty dozen 2013

The Environmental Working Group (EWG) new Shopper’s Guide to Pesticide list. Many on the list are repeats, i.e. apples, strawberries, grapes, spinach, sweet bell peppers and potatoes, but there are some new ones including cherry tomatoes and hot peppers. So for those items it is safer to buy organic.

“The National Institute of Environmental Health Services acknowledges that scientists do not have a full understanding of the health risks associated with exposure to pesticide residues through food, soil, water, or air. Still, notes EWG, various U.S. and international government agencies have linked pesticides to a slew of health risks, including cancer, hormone disruption, brain and nervous system toxicity and irritation to the skin, eyes and lungs.”

While it’s hard to weigh the potential health risks of pesticides with the benefits of fruits and vegetables, the EWA notes that “eating conventionally-grown produce is far better than not eating fruits and vegetables at all.”

See list of the dirty dozen and clean fifteen: Continue reading “dirty dozen 2013”

why women should lift weights

when i would go to the gym, one of my neighbors who is a fitness instructor would ask what routines i do and mention that it is important to lift weights. since i do lift weights occasionally, around 2x a week, i didn’t probe further as to why.

according to Prevention Magazine, here are nine reasons why women should strength train at least two or three times a week. Continue reading “why women should lift weights”

skip the fat-free option

Sometimes eating fat-free could be risking your health. According to an article from Woman’s Day, you may not want to choose fat free options for these items: Salad Dressing While fat-free dressings are lower in calories than fat-based dressings, they block absorption of fruits’ and veggies’ nutrients, like carotenoids which protect your body’s cells. According to the study, dressings with monounsaturated fats (from canola and olive oil, for instance) boosted the absorption of the veggies’ carotenoids. Dressings made with polyunsaturated fat (from soybean oil) and saturated fat (from plain old butter) helped absorption, too, but it takes more dressing to … Continue reading skip the fat-free option

risks from calcium supplements

the recommended daily intake of calcium per day is 1200mg for healthy bones. to make sure one can reach that goal, calcium supplements help when one doesn’t have enough with food. but a new study links calcium supplements with greater danger of heart attacks, strokes and other cardiovascular issues. the study did not show that calcium supplements were the actual causes of the issues but that those who took it were in the group who has more heart attacks. the result? having too much or too little calcium is not good. consuming ~820mg calcium in one’s diet daily, helps lower … Continue reading risks from calcium supplements