We can make cauliflower rice. Or we can make RAINBOW cauliflower rice! All we have to do is use the different varieties of cauliflower. There's the classic white that we're most familiar with. Then there's orange cauliflower, which has a higher content of beta carotene and Vitamin A, and there's the purple kind, which gets its unique hue from the antioxidant anthocyanin. There's also the striking green romanesco with its stunning pine cone shape. Talk about getting your colorful nutrients! No wonder we are encouraged to eat the rainbow.Read More
The days are getting really hot and sunny here in California. Let's take it light and easy, shall we?Today's link collection is a special one, because I've rounded up some of the simplest Asian recipes using the best summer produce just for you. We're talking cucumber, tomato, zucchini, green beans, and all those wonderful summer fruits. I bet we'll be seeing a lot of them at the farmers market, and maybe they are growing in abundance in your garden now. I hope these recipes will provide you with easy, fun and delicious ideas to enjoy them!Read More
I'm in the mood to play with food. I don't mean anything like build a dollhouse with the veggies from my CSA box. (Or do I? Wink.) I mean try something new or different, experiment and get dirty in the kitchen! (That doesn't sound quite right either, does it?)
This past Spring, I've had so much fun discovering new vegetables like green garlic, leeks and fava beans. With Summer right around the corner, I'm starting to feel a little frisky. It's difficult not to be when plump peaches and bright cherries are starting to appear everywhere. The plum trees around the neighborhood are about to unload their juicy goodness on us. Are you ready for sweet summer?
A year ago, I filled up several jars with layers of sea salt and fresh kumquats from the backyard. I placed them on the shelf, checked on them every few weeks, and eventually forgot about them. Patience is an essential ingredient in this recipe.
Salted kumquats are one of those things that get better with age, and I've been told they keep for years, in fact the longer the better. Almost every Chinese household keeps a jar, or knows someone who does, because salted kumquats in hot water with honey stirred in are a long-held Chinese remedy for sore throat. Add some ice cubes and you have the perfect sweet-sour-salty cure for a hot day.
Every time I go out to work on the garden, a new bloom greets me. I thank my lucky stars every day that this is happening right now in the backyard of our new place. The candytuft flowers are real eye candy and the columbines look like the perfect hangout for fairies. Spring is definitely here and the weather is getting warm enough for us to enjoy a meal or two under the clear blue sky. I write plenty about the seasons, especially with regards to how they affect my outlook as someone from a tropical country, and I have to say I'm getting pretty chummy with Spring. To me, it's a season filled with a sense of newness and hope, and an air of lightness replaces the heavy drapes of winter.Read More
If you could see me right now, you'd notice the biggest smile on my face. The colorful farm-fresh produce in our first CSA share (community supported agriculture) from Live Earth Farm in Watsonville, California is bringing so much sunshine into our kitchen. Some of these vegetables are new to me, so I've been having a lot of fun experimenting with recipes and reaching out to friends for guidance. I'm learning so much and can't wait to share with you the discoveries I'm making! So this week's link love is all about vegetables, particularly those that came in our CSA, and at the end of this post you'll find a recipe for a salad using three ingredients from the box: dandelion greens, celery root and lemons.Read More
I'm happy to report we're settling in nicely at our new place, but the work is not done. My project for March (can you believe March is right around the corner?!) is the kitchen. I asked myself what are the essential ingredients and tools for cooking with a twist of Asian flavor no matter where I am in the world. And I made a list of key items, which I am excited to write about in the coming weeks.Read More