Saturday, April 13, 2013

My Dad, My Hero

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I don't typically discuss my private life on Plate and Pour, but I need your prayers, thoughts, positive energies, wishes for my dad. He is in the ICU on a ventilator and heavily sedated. We are taking it hour by hour right now.

Right now, I am sitting in the ICU next to my dad, and I feel strongly compelled to write about him.
My dad has advanced idiopathic pulmonary fibrosis (IPF).  For more information on the disease see this NIH website. It is a very unforgiving lung disease. Idiopathic means cause unknown-- my dad has never smoked or been around second hand smoke. He was diagnosed in 2010, but his disease become more advanced in September 2012, requiring him to use oxygen at home at night while sleeping. He had a dry uncontrollable cough, shortness of breath, and fatigue after routine activities (showering, dressing, etc.).  In February 2013, he started to get tired from walking 10-15 feet and thus, started to use oxygen continuously 24 hours a day.

About a month ago, my dad went to the ER complaining of a severe headache. The CT scan revealed a subdural hematoma requiring brain surgery. What followed was a whirlwind of brain surgeries (yes plural), extubation and ventilator scares, and many nights spent in the ICU.  We spent our time in the ICU eating, telling stories, making dad laugh, and playing a family favorite card game, badam saat or seven of hearts. We were an atypical family in the ICU. The TV was turned on only for the latest episode of "Dancing with the Stars," a favorite show of mom and dad's. Close family friends came and sat with us, brought warm chai and homemade Indian food, and offered to make airport runs. Family from a far sent loving emails for my dad to read on his iPad, lit devos or prayer lamps for my dad, and sent prayers our way. We felt surrounded by love and support from all over the world.

Throughout it all, my dad had his trademark smile on his face, made jokes with the nurses and other staff, and maintained a bright spirit.  The doctors, nurses, and staff frequently commented that dad's incredibly positive outlook and attitude helped him stay strong and fight hard.

Suddenly, on Monday, my dad had extreme shortness of breath and was unable to regain his breath. He was rushed to the hospital and admitted to the ICU. We still do not know why he had the acute episode of shortness of breath. Over the next several days, my dad was very weak and experienced a few repeat episodes. With the help of IV steroids, my dad became a little stronger. Late Friday night, the whole family was with my dad, talking and laughing. Suddenly, my dad had a coughing spell that led to shortness of breath. He wasn't able to regain his breath with coaching, the non-rebreather, or BiPAP. Then the decision was made to put him on the ventilator. Due to the rigidity of his lungs from the idiopathic pulmonary fibrosis, it was difficult to get him stable on the ventilator. After what seems like an unbelievably long time, he is finally stable, though heavily sedated.

We do not know what will happen next. The doctor said that we will take it hour by hour, and so we are.  Please keep my dad in your prayers and thoughts.

Monday, March 11, 2013

Swiss chard and greens gratin

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Along with winter squash comes armloads of greens in the winter. Although I love braising greens, variety is a welcome change.  Some of my go to recipes for Swiss chard are braised greens in a taco with chipotle sauce, Swiss chard soup with chick peas, chard ragu over pasta, Swiss chard lasagna, orchiette with arugula and Swiss chard.


Typically gratins are full of cheese and heavy cream, and while this gratin satisfies just as much as another, it is much healthier.


Blanch Swiss chard and any other greens (like spinach, beet greens, and turnip greens) in boiling salted water, drain, cool, and squeeze out excess water. 

Saute onion, garlic, and a touch of crushed red pepper, then add greens.  The secret to making the gratin thick and creamy is to sprinkle a little flour over the cooked greens before adding whole milk.


To make the gratin crisp, make sure the greens are relatively dry and be sure to toss the bread crumbs with melted butter and toast in the oven until crispy and slightly brown.  The result will be a perfectly crisp, satisfying gratin.  No one would suspect that it is healthy.



Saturday, March 9, 2013

CSA menu: December and January

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I am officially settled into winter.  It is time for winter comforts like crisp and oozey gratins, hot soups and stews, and hearty braised greens. It's amazing how many wonderful vegetables are growing even in the winter, from dark greens like collard greens, spinach, and kale to root vegetables and gorgeous winter squashes. And abundant earthy mushrooms.

Eating locally and seasonally, either through a CSA or by shopping at a nearby farmer's market, focuses your attention on all that is growing around us and helps establish a wonderful deep connection with the earth and mother nature.

I have some new winter recipes this season. First is a delightful  spicy tagine, a steaming hot stew of sweet potato, turnips, and carrots seasoned with toasted cumin, coriander, and caraway seeds and topped with a spicy homemade harissa sauce served over couscous.

Next, I have three comforting, delicious gratins, ranging from healthy to rich: a Swiss chard (and other greens) gratin,  a cauliflower gratin, and a fennel, potato, and leek gratin. I also make two tarts:  a leek and red Swiss chard tart and a leek and epoisses tart.

A couple exciting winter pasta dishes include spicy squash penne, braised kale spaghetti with toasted bread crumbs, fennel frond pesto over orccheitte, and spinach cannellini bean spaghetti with garlic chips.

Soups on the table this winter include a broccoli and leek soup with broiled cheddar and a butternut squash and fennel soup with fennel chips. I also have a delicious carrot cilantro soup to take you into spring.

I experimented with collard greens to make a traditional Gujarati dish called patra or patarveliya that is typically made with taro leaves. A layer of paste made from chick pea flour, tamarind paste, lemon juice, green chili, ginger, and spices is spread over the leaves. Then the leaves are folded and rolled, and then steamed in a pressure cooker. Once cooled, the rolls are sliced and then sauteed with mustard seeds and sesame seeds and topped with grated coconut and chopped cilantro.  One of my favorite Indian vegetable dishes is pav bhavi, a  mix of cauliflower, potatoes, peas, and carrots cooked with tomatoes and spices and served over buttered toasted bread. And for New Year's Day, I *had* to make Indian spiced black-eyed peas and braised collard greens to bring good luck and prosperity for the new year.

Below are my meal plans for December and January.

Week of December 11:

red kuri squash
collard greens
broccoli
swiss chard
spinach
potatoes
turnips
cauliflower
carrots
fennel
onions

Our CSA Meal Plan for the Week:
Day 1: Swiss chard and spinach and turnip greens gratin
Broccoli soup with broiled cheddar

Day 2: Patra... steamed collard green rolls with chick pea flour, spices, and tamarind
Dal made with three lentils, udad, masoor, and channa
Rice

Day 3: Pav bhaji... cauliflower, potato, carrot, tomato, onion, peas with toasted bread

Day 4: Spicy vegetable tagine with sweet potato, turnip, carrot, and harissa over couscous

Day 7: Indian spiced black-eyed peas and braised collard greens
Day 8: Indian spiced winter squash

 Week of January 8:
beets
turnips
fennel
carrots
leeks
broccoli
spinach
butternut squash
tuscan kale
cauliflower
potatoes
onion
garlic

CSA menu plan for the week:
Day 1:  Braised kale spaghetti with toasted bread crumbs and parmesan
Lemon and parmesan roasted broccoli

Day 2:  Aloo gobi... Indian spiced cauliflower and potatoes

Day 3:  Fennel, leek, and potato gratin with parmesan

Day 4:  Spinach, beet green, turnip green, and kale gratin

Day 5:  Roasted beets, fennel stalk, and barley with caraway seeds and parmasean

Day 6:  Leek ragu with crackers
Butternut squash arugula salad with pepitas

Day 7:  Carrot salad, jalapeno, cilantro, lime, and ground cumin
potato sabzi with ground peanuts, lemon, and green chilis

Day 8:  Butternut squash and kale farro


Week of January 22:
cilantro
leek
broccolini
spinach
fennel
carrot
red chard
beets
sweet potato
butternut squash

CSA menu for the week:
Day 1:  Sweet potato, turnip, carrot tagine with spicy harrissa

Day 2:  Fennel frond pesto over orecchiette
Broccolini with garlic and crushed red pepper

Day 3:  Roasted beet salad with herb dressing
Leek and red chard tart
Roasted carrots
Day 4:  Butternut squash soup with fennel chips
Leek and chard stems toast with dijon
Day 5:  Spaghetti with spinach, cannellini beans, and garlic chips

Day 6:  Leek and epoisses tart
Roasted carrots

Day 7:  Carrot cilantro soup

Monday, March 4, 2013

Spicy kisir salad

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I've never really like tabouleh. I always found it to be too parsley and mint heavy and lacking more complex flavors.  My aversion for tabouleh may be linked to the frequency at which I ate it for lunch in the Walker dining hall at MIT in between classes in the Econ Department.

Let me introduce you to spicy kisir salad, a Turkish version of tabouleh, which emphasizes bulgur over parsley and is dressed with tomato paste, red pepper paste, pomegranate molasses, and lemon juice. Similar to tabouleh, the kisir has parsley, mint, scallions, and tomatoes, but in my opinion, is way more delicious!


Spicy kisir is refreshing and sour and spicy and you can adjust the level of spice with red pepper paste and green chile to give it a nice kick.

With overflowing green onions and mint, I have been making kisir regularly. I even shredded carrots and added them to the kisir to make it even more nutritious. I served it on a crisp lettuce leaf as an appetizer for dinner and ate a bowl of kisir for lunch.


The red pepper paste and pomegranate molasses can be found at Turkish or Arabic grocery stores.



Monday, January 21, 2013

Garlic, Oil and Chili Linguini Fini

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Sometimes the simple dishes with the fewest ingredients are the hardest to make. Take linguini fini cacio e pepe for example, proof that something amazing can be made simply from linguini fini, olive oil, butter, pecorino, salt, and pepper.

I first had spaghetti aglio olio e peperoncino in Rome. In this simple and quick dish, garlic and chilis are infused in olive oil and then gently tossed with linguini fini or spaghetti. I like to add capers and lemon zest but the traditional version is all about the garlic and chilli.

You can top it with finely grated parmesan or pecorino but it is just as wonderful in its traditional form without the cheese.

Monday, January 14, 2013

Bhindi sabzi (Bhinda nu shaak or Indian spiced okra)

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One of my absolute favorite Indian dishes is bhinda nu shaak, or okra cooked with Indian spices, tomato, and ginger.  I would always ask my mom to make okra for me when I would go home form college.  In fact, this okra sabzi and tomato rice is the very first meal I cooked for the love of my life! He said it was amazing, but he always says that about my cooking, even when I know a dish is an epic fail.

Many people tell me that they have an aversion to okra due to its slimy texture. If you are one of those people, I'll let you in on a little secret:  okra becomes sticky and stringy when wet.  So when you wash okra, make sure it is thoroughly dry before slicing.
 

Okra reduces quite a bit once cooked, about 1/3 of the original amount, so keep that in mind when planning a meal.


I prefer a dry version of the dish as opposed to a gravy, so I like to cook the onion, ginger, tomato mixture until it is dry before adding the okra. If you prefer a wetter sabzi with more gravy, add the tomatoes after the okra has cooked for a few minutes.


Serve hot with roti and yogurt.


Monday, January 7, 2013

A Reflection of the Past Two Years Through Wine

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    We just got back from a wonderful wine-filled weekend getaway to Yountville in Napa. We kicked the weekend off with an amazing visit to Nickle and Nickle Winery, a sister winery of Far Niente that specializes in 13 single vineyard cabernet sauvignon wines.

    At Nickle and Nickle, we tasted four beautiful 2009 single vineyard cabs from Rutherford (C.C. Ranch Vineyard), Stags Leap (Copper Streak Vineyard), Yountville (State Ranch Vineyard), and Oakville (Kelham Vineyard).

    Then we went to Silver Oak where we tasted a delicious 2008 Alexander Valley cab, a 2007 Napa Valley cab, and a 2003 Alexander Valley cab.

    This weekend's wine adventures reminded me of a photo I took while packing up the old apartment in November 2012.  I snapped a photo of the collection of wine bottles we've enjoyed over the last two years with the super cool panorama feature on the iPhone 5 (clearly I am still trying to figure out to use it).  Each one of these wonderful bottles is associated with a beautiful memory of time spent with family and friends, a special occasion, or a memorable dinner at home.



    Below is a list of some of our most favorite and memorable wines over the last two years with brief tasting notes (listed in order as pictured):
    Caymus Napa Valley Cabernet Sauvignon 2008 - rich with complex dark fruit, blackberry, and spices on the palette; lush, velvet mouth feel, supple and full-bodied, long finish

    Franck Bonville Champagne Blanc de blancs Grand Cru - good acidity, notes of citrus, green apple, and toast on the palette, smooth

    Ridge Vineyards Santa Cruz Mountains Red - red fruit, earth, and spice on the palette, big acidity, flat

    Ridge Vineyards Lytton Springs Dry Creek Zinfandel 2007 - rich, black fruit, blueberry, cloves, soft warm spices, and heavy oak on the palette, full-bodied, long finish, my favorite Ridge Zin

    Ridge Vineyards Geyserville Sonoma Zinfandel 2008 - beautiful nose, cherry and warm spices on the palette, medium to full bodied spicy long finish

    Ridge Vineyards Three Valleys Sonoma Zinfandel Blend 2009 - high acidity, bright red fruit, oak spice, and pepper on the palette, long finish

    Ridge Vineyards Paso Robles Zinfandel 2010 - dark fruit, floral, pepper, supple and lush, spicy finish

    Far Niente Oakville Cabernet Sauvignon 2006 - blackberry, cherry, toasted oak, and tobacco on the palette, big tannins, big and full-bodied, incredibly long finish

    Cain Concept The Benchland Napa Valley Red Wine 2007- rich, juicy dark red fruit, chocolate, and hint of coffee on the palette, velvety, supple with exceptional mouth feel

    Cade Napa Cuvee 2008 - dark cherry, blueberry, well-integrated oak, and minerality on the palette, medium to full bodied

    Rochioli Russian River Valley Estate Pinot Noir 2010 - well-balanced acidity, berries, bright cherry, violets, cola, and good oak on the palette, long and silky finish

    Rochioli Russian River Valley Valdiguie Pinot Noir 2010 - silky, violet nose, and cherry on the palette, easy to drink, well-integrated oak and tart finish

    Rochioli Russian River Valley Estate Chardonnay 2009 (pictured at end of post) - rich, apple, subtle spice, and crisp acidity, medium-bodied with an incredible long finish

    Spiaggia Wall Vineyard Mount Veeder Cabernet Sauvignon 2006 - complex and rich, dark cherry, chocolate, and toasted oak on the palette, big tannins

    Williams Seylem Pinot Noir Weir 2008 - black cherry, minerality, and toasted oak on the palette, good tannins

    Williams Seylem Pinot Noir Allen 2008 - bright strawberry, wild berry, violets, mushroom, and toasted oak on the palette, silky texture and long finish

    Williams Seylem Pinot Noir Hirsch 2008 - cherry, cola, coffee, and mushrooms on the palette, mature tanins, long silky finish

    Williams Seylem Pinot Noir Precious Mountain 2008 - rich dark red fruit, balanced acidity, anise and warm spices on the palette, juicy tannins, silky long finish

    Williams Seylem Pinot Noir Peay Vineyard 2008 - wild berry, violets, and toasted oak on the palette, rich tannins, long silky finish

    Williams Seylem Pinot Noir Hirsch 2009 - wild berry, spice, and coffee on the palette, round tannins, juicy acidity, long finish

    Dom Perignon Vintage 2000 - floral, apricot, and toast on the palette, crisp with tiny, soft and effervescent bubbles
    While reflecting on these amazing wines, two things come to mind:  First, I'm reminded of a quote from the movie Sideways: Maya advises Miles not to be overly fussy about when he will drink a particularly special bottle of wine and says, "the day you open a '61 Cheval Blanc, that's the special occasion." Best advice ever.

    Second, we spend a lot of money on wine!

    Thursday, January 3, 2013

    My 2012: A Plate and Pour Reflection

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    2012 has been a wonderful, exciting year for Plate and Pour! It's a great time to reflect on the incredible culinary experiences of 2012 and just for fun, take a look back at 2011 highlights (clearly memorable if I still recall the experiences a year later)!

    Some of 2012 culinary highlights, in approximately chronological order:
    • Celebrated a special birthday at Peter Merriman's in Maui, Hawaii after surviving the road to Hana
    • Honored Dad's 70th birthday at Slanted Door and Greens in SF and took Dad to Napa for the first time
    • Spent a wonderful weekend at The Clement Monterey complete with a romantic dinner at il  vecchio and superb lunch at Paprika Cafe
    • Celebrated with the birthday boy at Tacolicious- Mezcal tasting flights for all!
    • Explored the culinary delights of Point Reyes Station over a lovely meal at Osteria Stellina after a visit to the quaint lighthouse
    • Hosted a baby shower brunch for a dear friend expecting a girl
    • Dined at the bar at Cyrus after a day of kayaking in the Russian River in Healdsburg, Sonoma County only to dine at Solbar in Calistoga the next day
    • Experienced an exquisite celebratory meal at Acquerello, complete with a terrific cheese cart
    • Injected a new level of foodie-ness to outdoor activities while hiking in Yosemite and camping in Big Basin
    • Picnicked and camped in the fig orchards at Capay Valley farms, the home of our stellar CSA box
    • Took a phenomenal pasta making class at Flour + Water with Francesca Tori from Bologna, Italy and Executive Chef Thomas McNaughton
    • Had memorable dinners at outstanding San Francisco restaurants like Central Kitchen, Local Mission Eatery, Locanda, Park Tavern, Bar Agricole, Prospect, and Farina
    • Enjoyed many delicious dinners and cocktails at Coco500 and brunches at Nopalito; spent many afternoons drinking beer under the sun at Biergarten
    • Tasted a 100 point Oregon Pinot Noir, Auteur, with friends for New Year's Eve


    Just for fun, here's a look back at the best culinary moments of 2011:
    • Took an incredible trip to Sonoma with my favorite wine buddy, Craig, where we visited Ferrari Carano and Ridge and spent hours basking in the sun on the balcony at Sbriagia
    • Spent a perfect romantic weekend in Napa at my favorite hotel and spa in Yountville; dined at Ad Hoc, sipped Dom Perignon by the fire, brunched at Redd, and attended a food and wine pairing at Etude
    • Attended a fantastic cocktail making class at Beretta with Ryan Fitzgerald
    • Sipped fabulous local wines at the San Francisco Vintners Market
    • Experienced an unforgettable dining experience at The French Laundry followed by a personal tour of the legendary kitchen
    • Celebrated a beautiful marriage of two friends alongside Lake Tahoe against a spectacular backdrop of mountains and cooked Martha's mac and cheese for the wedding reception
    • Went on a culinary adventure in Santa Barbara which involved standing in line for tacos at Julia Child's beloved La Super-Rica Taqueria, sunbathing on the beach, and a picturesque brunch at Vineyard House Restaurant
    • Went on a spur of the moment weekend getaway to Santa Cruz and Carmel where we had a lovely, romantic dinner on the patio at Cassanova
    • Indulged in gastronomic feasts in Istanbul
    • Celebrated a very special anniversary at Gary Danko
    • Sipped fabulous wine with Bob Cabral, Wine Enthusiast Magazine's Winemaker of the Year for 2011, at Williams Selyem's Fall Pick up Weekend
    • Hosted a Diwali dinner party for a crowd
    • Spent Thanksgiving at a house in Napa with family complete with tastings at Far Niente, Cade, Williams Seylem, Miner, Plumpjack, and dinner at Neela's
    • Experienced gastro-camping in Big Sur in the dead of winter
    • Enjoyed wonderful dinners at Frances, A16, SPQR, Zuni Cafe, Range, Delfina, Azzia, and Foreign Cinema
    Thank you all for joining me on my culinary journey for all these years! Cheers to new adventures and happy cooking in 2013!

    Wednesday, January 2, 2013

    Post Holiday Cleanse: 10 Day Raw Menu and Recipes

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    Happy New Year! It's a new year filled with hope and charged by dreams.  May 2013 be filled with love, happiness, and good health!

    After indulging on rich foods over the holidays, sometimes it is nice to give your body a break by eating lighter and substituting fresh fruits and vegetables for processed foods, dairy, and meats  

    Below is a 10 day raw menu that I created and followed back in June after a busy few months at work with repeated late nights (i.e., dinner ordered in at the office) that left my body feeling out of sync, tired, heavy, and slow.  The menu is designed to kickstart a healthy, more energetic new year!

    At this point, I was drinking lattes and/or espresso several times a day and it seemed unimaginable that I could survive just by drinking a cup of black tea once in the morning.  I still remember the first time I drink coffee, aside from mocha frappacinos, which were wildly popular during high school:  I was taking freshman microeconomics, a class designed to weed out two-thirds of the students who signed up for it, leaving only the "survivors" to pursue a major in economics.  My recitation/TA session for the class was scheduled at the ungodly hour of 9am on Tuesdays and Thursdays. As it was common for me to stay up until 4am doing problem sets, I found it nearly impossible to stay awake in the early morning recitation. And so it began:  on my way to class, I stepped into the long line at the coffee shop along the infinite corridor and waited my turn to order a coffee. I repeated this the next morning and the next, and a year later, I purchased my first Mr. Coffee for my dorm room.  After college, I discovered espresso and lattes and my torrid love affair with coffee intensified.  Former roommates, boyfriends of the past, and my family were well aware of my addiction to coffee and feared what would happen in the absence of a morning coffee.  Yes, it really was that bad.

    For what it's worth, after the 10 day cleanse, I had so much more energy; I felt lighter and healthier, and most importantly, I was able to successfully give up coffee for the ten days... and have continued to abstain from coffee for the past six months.  I drink a single cup of black tea in the morning and take no other caffeine the rest of the day. 

    Anyway, below is a menu for a 10 day raw cleanse and short recipes. I recommend starting each morning with a large glass of hot water with lemon and after dinner, sipping chamomile tea with lemon or peppermint tea. 

    I'm not big on smoothies, and thus the menu focuses on flavor-packed raw dishes. I created this menu in June, so many of the recipes may seem out of season in the dead of winter. I've added a few more seasonally appropriate ideas at the end of the list  

    It is pretty time consuming to prepare raw dishes, but it is absolutely worth the effort! If you don't do the cleanse for 10 days, at least try to introduce more raw food into your diet in this post holiday period. Your body will thank you!

    Disclaimer:  these recipes include condiments, such as oils, vinegars, soy sauce, and Dijon as well as ground spices like cumin, so for you raw purists out there, this 10 day menu isn't 100% raw.  


    DAY ONE: 

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Zucchini ribbons with garden pesto.  Shave zucchini into ribbons (lengthwise) using a vegetable peeler or mandoline. Blend basil, flat-leafed parsley, garlic, pine nuts, olive oil, and lemon zest to make garden pesto. Toss together. Pesto will keep in the refrigerator with a layer of olive oil drizzled on top.

    Afternoon: fruit and nuts

    Dinner: Red cabbage and carrot salad. Combine finely minced red cabbage and shredded carrot in a large bowl. Make vinaigrette with sherry vinegar, lemon juice, Dijon, garlic, and olive oil.  Toss well. Top with finely chopped flat-leafed parsley, dill, and chives. For a crunch, add almond slivers. 

    After dinner: Chamomile tea with lemon


    DAY TWO:


    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Avocado and greens with carrot ginger dressing. Blend carrot, ginger, shallot soy sauce, sesame oil, rice wine vinegar, canola or grapeseed oil, water, and lime juice to make dressing. Pour dressing on top of torn butter lettuce and avocado slices. Thinly sliced red onion optional. Click here for full recipe

    Afternoon: fruit and nuts

    Dinner: 1. Savory tomatoes. Halve cherry tomatoes and set in bowl. Drizzle with soy sauce and a splash or two of dark sesame oil. Garnish with finely chopped cilantro and basil.
    2. Asian coleslaw. Shred napa cabbage and radish. Blend peanut, lime juice, green chili, cilantro, and olive oil. Toss well.

    After dinner: Chamomile tea with lemon


    DAY THREE: 

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    LunchGuacamole and sprout lettuce wraps. Mash avocados with finely chopped onion, garlic, tomato, jalapeno, and lime.  Place guacamole on a leaf of butter lettuce, top with sprouts, and roll.  Click here for guacamole recipe

    Afternoon: fruit and nuts

    Dinner: Sprouted moong bean salad. Toss sprouted moong with shredded carrot, shredded turnip, finely chopped tomato, minced scallion or red onion, and finely chopped cilantro. Drizzle with lemon juice. Green chili and ground cumin optional. Click here for step by step instructions on how to sprout moong beans at home


    After dinner: Chamomile tea with lemon


    DAY FOUR:

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Fennel and apple salad. Thinly slice fennel and green apple. Toss with vinaigrette of white wine vinegar or cider vinegar, Dijon, and olive oil. Garnish with finely chopped flat-leafed parsley.


    Afternoon: fruit and nuts

    Dinner: 1. Carrot salad. Shred carrot, mince jalapeno, and finely chop cilantro. Toss together, and drizzle with lime juice, olive oil, and ground cumin.
    2. Tomato and peach salad. Slice good tomatoes and peaches into halves and quarter each half. Toss with thinly sliced red onion, mint, lemon juice, and olive oil.  For a crunch, add walnutsClick here for full recipe

    After dinner: Peppermint tea

     
    DAY FIVE:

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Radish, jicama, and mango salad. Slice radish into wedges and dice jicama; combine with diced unripened mango, lime juice, finely chopped mint and cilantro.

    Afternoon: fruit and nuts

    Dinner:  Greek salad. Chop tomato, cucumber, bell pepper (red and green), and red onion.  Combine with red wine vinegar (or lemon juice) and olive oil. Top with finely chopped flat leaf parsley and dried oregano. Chopped Kalamta olives optional.

    After dinner: Peppermint tea


    DAY SIX: 

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Southwestern salad. Combine fresh corn (or frozen if not in season) with chopped red and green bell pepper, red onion, cilantro, and green chili.  Drizzle with lime juice and olive oil (may not need). Season with ground cumin and chili powder.

    Afternoon: fruit and nuts

    Dinner: Thai salad.  Finely chop red cabbage and shred carrot. Combine with minced ginger, garlic, scallion, and green chili.  Toss with dressing of soy sauce, seasame oil, rice wine vinegar.  Garnish with finely chopped cilantro, mint, and basil and peanuts.  Click here for full recipe

    After dinner: Peppermint tea


    DAY SEVEN:

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Panzanella minus the bread. Chop zucchini or cucumber, tomato, and bell pepper and combine with thinly sliced red onion and torn basil. Toss with vinaigrette of smashed garlic, champagne vinegar, Dijon, olive oil. Click here for full recipe

    Afternoon: fruit and nuts

    Dinner: Raw kale salad.  Prepare Tuscan kale by removing tough stems, halving, and chopping into 3/4" ribbons.  Massage with olive oil until tender. Mix lemon juice, smashed garlic paste, and crushed red pepper and then toss with kale. Combine with avocado and walnuts.  Sliced radish and freshly shucked corn optional.  Click here for full recipe

    After dinner: Chamomile tea with lemon

     
    DAY EIGHT:
     
    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch:  Fennel, grapefruit, and arugula salad. Shave fennel with a mandoline or vegetable peeler into paper thin slices and combine with baby arugula and grapefruit wedges. Make dressing of lemon juice, Dijon, olive oil, and finely chopped shallot. Toss well. Add avocado if desired.

    Afternoon: fruit and nuts

    Dinner: Indian-spiced sprouted moong bean salad. Toss sprouted moong with finely chopped tomato, minced green chili, minced red onion, and finely chopped cilantro. Drizzle with lemon juice and season with ground cumin, ground coriander, and red cayenne pepper. Click here for step by step instructions on how to sprout moong beans at home

    After dinner: Peppermint tea
      

    DAY NINE:

    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Shaved asparagus with almonds. Using a vegetable peeler, shave asparagus into thin ribbons. Toss with olive oil and add a couple drops of really good balsamic vinegar (traditional/concentrated if you have it)Top with almond slivers.  Or instead of balsamic, use lemon juice and lemon zest.


    Afternoon: fruit and nuts

    Dinner: Raw tomato sauce over zucchini ribbons.  Gather a pound of exceptional tomatoes. Grate some tomatoes, coarsely chop the rest. Combine with slivered garlic, lemon juice, and chopped basil and let sit.  Shave zucchini into ribbons (lengthwise) using a vegetable peeler or mandoline.  Toss with raw tomato sauce and let stand for 10 minutes. Top with pine nuts. If sauce is too liquidy, drain some of the liquid before tossing with the zucchini ribbons. Alternatively, use smashed garlic clove instead of slivered garlic and fish out clove before tossing with zucchini to avoid strong raw garlic. Click here for full recipe

    After dinner: Chamomile tea with lemon


    DAY TEN:
     
    Morning: 500ml hot water with 1/2 lemon juiced

    Mid morning: fruit

    Lunch: Cucumber salad. Thinly slice cucumber and red onion.  Toss with salt and let sit for an hour. Rinse and dry, and then toss with cider vinegar, Dijon, and crushed red pepper.  Optional: garnish with finely chopped dill. 

    Afternoon: fruit and nuts

    Dinner: 1. Artichoke salad. Thinly slice Jerusalem artichoke and combine with shallot or thinly sliced red onion. Dress with olive oil and lemon juice.  Sprinkle with ground cumin. Finely chopped mint is optional.
    2. Green bean salad. Chop green beans into 1" pieces.  Whisk miso, minced shallot, rice vinegar, grapeseed oil, and sesame oil together. Toss with green beans. Let sit for 15 minutes. Garnish with almond slivers. Or instead of shallot use green scallions. 

    After dinner: Peppermint tea


    ALTERNATE SEASONAL RECIPES:

    1. Beet and arugula salad.  Peel and grate raw beets and combine with baby arugula.  Toss with vinaigrette of sherry vinegar, olive oil, and Dijon. Minced shallot would be nice too. Top with pepitas.

    2. Mushroom, parsley, and thyme salad. Slice mushrooms paper thin and combine with minced shallot and finely chopped parsley and thyme. Dress with lemon juice, olive oil, and soy sauce. 

    3. Butternut squash salad. Peel, seed, and grate butternut squash. Combine with raisins and minced ginger. Whisk together grapeseed oil or vegetable oil and sherry vinegar. Toss well.

    4. Shaved Brussel sprouts.  Thinly shave Brussel sprouts on a mandoline. Combine lemon juice, Dijon or whole grain mustard, and olive oil. Honey is optional. Toss together, add thinly sliced red onion or minced shallot.

    Friday, December 28, 2012

    Vegetarian Pot Stickers

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    Aside from the handful of vegetarian Chinese restaurants like Enjoy Veggie in SF, Vegetarian Dim Sum House in NYC, and Buddha's Delight in Boston, most Chinese restaurants are not vegetarian friendly.  In fact, I find most food in Chinese restaurants to be unhealthy and thus I rarely eat out Chinese.  I do have fond memories of a large family style meal at Fang's, a sister restaurant of the popular House of Nanking, in SF.  

    One thing I do miss about Chinese restaurants, is pot stickers.  In grad school, I used to buy a frozen bag of Japanese pot stickers, gyoza, from Trader Joes and shamelessly eat an entire bag for dinner.  More recently, I have been experimenting with a healthy approach to making Chinese pot stickers at home.

    Inspired by Mark Bittman's minimalist pot stickers, these are delicious, surprisingly light, and packed with fresh vegetables like cabbage, carrot, shitake mushrooms, white scallion parts, ginger, garlic, and green chili lightly drizzled with soy sauceI think a drizzle of sesame oil would also be nice. The only drawback is that it takes a really long time to finely chop all of the veggies.  

    This was one of those moments when I wished I had a food processor. I tell myself that I'm a dedicated cook because I shred cabbage and carrots by hand, until my hands bleed, while others use their fancy food processor that they registered for at Williams Sonoma to shred things like cabbage and potatoes (even cheese!) in seconds. But really, I am just jealous and would love to own my very own Cuisinart food processor


    I used square shaped wonton wrappers as they are easier to find, but you can use round shaped dumpling wrappers if you can find themSimply place a rounded teaspoon of the filling in the center of the wrapper, brush the edges with lightly beaten egg, and press and seal the edges together.  Since there were 50 wrappers in a packet, we set up an assembly line to make the pot stickers.


    Place on a plate until ready to cook; or lay on a baking sheet lined with wax paper and freeze separately. Once frozen, you can combine the pieces in a freezer bag. Freezing the pieces separately will keep them from sticking together. 

     

    To cook, heat a large skillet over moderately high heat and add canola (or vegetable oil) and peanut oil. Once hot, add dumplings in a single layer, about 12 should fit in a large skillet.  Cook for 2-3 minutes until bottom browns slightly.  Then add 1/4 cup of water (stand back, it will splash when hitting the hot oil), cover, lower heat to medium, and cook for 3-4 minutes. Uncover and increase heat to high to cook off any remaining water and brown bottoms.


    In hindsight, a nonstick skillet would work better to avoid the bottoms sticking to the pan. The pot stickers did crisp up nicely in the stainless steel skillet, however.

    Serve immediately with a soy sauce, rice vinegar, and green scallion dipping sauce.



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