Asian Onions - The Perfect Garnish for Protein

This week a strange little plant caught my eye that looked like a cross between a garlic and a green onion. When I asked the farmer what it was, she simply said it was an Asian Onion. When I asked what to do with it, she told me to chop it up and put it on top of a steak or fish. So, I decided to heed her directions. Although I was a little weary of putting raw onion on my fish, I gave it a try. Oh my, was I wrong and the farmer right! Asian onions on top of Red Snapper is delicious. The flavor of the onion is mild and I now see why it is the perfect garnish for any protein (it dresses up your meal too). Definitely give it a try.

Fresh Garlic

Garlic, as you may have noticed, is one of my favorite foods that I always have on hand. This garlic I purchased was straight from the soil, still covered in dirt and roots attached, and it scared me a little. However, let me tell you, it is amazing! If you can, make sure to purchased garlic from the farmers. There is no comparison. And don't be afraid if it is a little purple or red in color, it is all the same.

Asparagus - Korean Style

Again, asparagus is not an unusual veggie for Californians, but like strawberries, you may not know that they are in high season in spring. This time of year when you purchase asparagus at a farmers market, most likely it has been picked that morning. Honestly, there is nothing better than fresh asparagus. Likewise, there are very few things better than Korean BBQ, therefore here is a recipe that combines both asparagus and the BBQ. Bon Appetit (the best cooking magazine out there) inspired me to make this rice bowl dish, however, here is my recipe acquired from a Korean friend. Sorry, there are no step-by-step pictures this time:

Korean Rice Bowl with Asparagus, BBQ Steak, and Eggs

serves 6

Ingredients

2 bunches asparagus

2 pounds carne asada

6 eggs

3 cups dry jasmine rice

1 cup soy sauce

1 cup sugar

4 green onions, thinly slices whites and greens

3 cloves minced garlic

3 teaspoon sesame seed oil

1/4 teaspoon black pepper

1 tablespoon sea salt

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

2 tablespoons grape seed or vegetable oil

Instructions

1. In a liquid measuring cup mix soy sauce, sugar, thinly sliced green onions, minced garlic, 1 teaspoon sesame seed oil and pepper, let sit until sugar dissolves. Pour mixture over carne asada in a plastic bag and vacuum seal (meaning suck as much air out of the bag as possible before closing) and let marinade for at least 4 hours in fridge.

2. Once meat is marinaded, make jasmine rice according to directions on packaging.

3. Rinse asparagus and chop into quarts, peeling any tough ends off of asparagus bottoms. Heat 1/2 tablespoon oil in a large skillet over medium high heat. Add asparagus to skillet and cook7 minutes, stirring occasionally. Once cooked transfer to bowl and drizzle 2 teaspoon sesame seed oil over asparagus and sprinkle a mixture of salt, chili powder and cayenne pepper over asparagus to taste. Cover asparagus with foil and save remaining salt mixture.

4. In the same skillet cook carne asada 1-2 minutes on each side. Once all meat cooked, cut into strips and cover with foil.

5. Again in the same pan add remaining oil and cook eggs sunny-side-up, leaving the yolks runny.

6. Prepare 6 bowls with 3/4 to a cup of rice and add asparagus and steak to each bowl evenly, then place an egg on top. Serve warm with salt mixture for people to sprinkle on egg and sriracha, and ENJOY!

Strawberry Season- Take Advantage of the Bounty

Although strawberries are not an unusual produce item, I would like to point out that late spring seems to be the best time to eat these berries. Not only are the less expensive, but they are also so much better this time of year! James and I made crepes with our strawberries from the Downtown Los Angeles Farmers' Market. So simple, but it just feels fancy when you eat them:

Basic Crepes (for your strawberries)

serves 6-8

Ingredients

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

1/2 teaspoon pure vanilla (never use fake vanilla - it is made from petroleum...yuck)

Instructions

In a blender combine eggs, milk, flour, salt, vanilla and oil. Process until smooth. Cover and refrigerate 30 minutes to an hour. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. Serve warm topped with fresh local strawberries and powder sugar and ENJOY!

Long Beach Southeast Farmers' Market = Amazing

Today I had the pleasure of hanging with my cous' Jessica and her friends at the Long Beach Southeast Farmers' Market and I was quite impressed. I know that I always rave about the Hollywood Farmers' Market (which I still love), but this tent town was a breath of fresh air. It was nice to be right next to the harbor and the farmers were so friendly, not to say that the farmers are never friendly...it was just that they were more laid back I guess. If you are a citizen of Long Beach, definitely reserve time on your Sundays for this event. Recipes to follow soon, because I finally found some different produce to dive into.

Click here for more info on the Long Beach Southeast Farmers' Market.

Bok Choy & Fresh Ginger

I love using fresh ginger and bok choy, however I realized that many of you may not know be familiar with these Eastern ingredients. Bok choy is just another leafy green plant that taste great is soups and stir fry and ginger is a delicious spice that people claim has healing powers, which are even stronger when eaten fresh. Below is a favorite recipe I made up for bok choy and fresh ginger. It takes a while to make, but it is worth it if you are in the mood for something super health:

Vegetables in Ginger Garlic Sauce with Baked Tofu
4 servings

Ingredients
1 block extra firm organic tofu
3 heads of bok choy
1 1/2 cups snap peas
4 baby carrots
5 garlic cloves
3-4 inch piece of fresh ginger, peeled
2-3 tablespoons rice vinegar (to taste)
1 cup vegetable broth
2 1/2 teaspoons cornstarch
3 tablespoons grape seed oil
2 tablespoons water
1/2 tablespoon garlic powder
salt and pepper to taste

Instructions
Preheat over to 425 degrees. Drain tofu block and wrap in a clean towel, press between two cutting boards for at least 15 minutes.

Rinse bok choy, snap peas, and carrots. Remove bottoms of bok choy and then chop finely, leaves and all, set aside. Remove strings on the sides of snap peas by pinching off the tip of one side and pulling sting off. Set snap peas aside. Peel carrots and finely slice, set aside. Peel and mince one of the garlic cloves, set aside.

Peel and mince 4 remaining garlic cloves. Peel ginger and slice into pieces big enough pick out.

In a small sauce pan heat 1/2 tablespoon grape seed oil and add 4 minced garlic cloves and ginger for 1-2 minutes or until garlic is soft. Add vegetable both and rice vinegar and bring to a boil then simmer for 10-15 minutes.

Mix cornstarch with 2 tablespoons water until dissolved.

Add to small sauce pan and cook for 2 minutes until broth thickens. Taste and add salt if needed, set aside.

Unwrap tofu and cut into thick rectangular pieces. Toss in a bowl with 1/2 tablespoons grape seed oil, garlic powder, and salt/pepper to taste. Lay tofu on a cookie sheet and bake in 425 degree oven for 20 minutes.

While tofu is baking, heat oil in a large wok over medium heat, add 1 minced garlic clove and carrots. Cook for 2 minutes, stirring often. Next, add snap peas and bok choy, cook 10 minutes or until bok choy soft.

While vegetables are cooking, remove tofu from over. Tofu should look puffy if done.

Pour ginger garlic sauce into wok, stir and cook together for 2 minutes. Serve over a bed of rice with 2-3 pieces of baked tofu and ENJOY!

Baby Yellow Squash - Simple Dish

Growing up I was never a squash fan, however I have been discovering more and more different squashes more suitable for my taste, such as the summertime baby yellow squash. Not only are these things cute, they are also good to eat raw with dip or cooked. Below is a simple and easy way to cook baby yellow squash. Use this recipe for a healthy side dish.

Simple Baby Yellow Squash
Serves 2-3, a great side dish

Ingredients
10-15 Baby Yellow Squash, halved
2 large garlic cloves, minced
2 tablespoons olive oil
salt and pepper to taste

Instructions
Rinse and pat dry squash. Cut squash into halves.



Peel and slice garlic.



In medium pan heat olive oil. Add garlic and cook one minute. Add squash and sauté for 10-15 minutes until tender (if you like it more crisp, just cook less). Add salt and pepper to taste. Serve warm and ENJOY!

Kohlrabi - What?

Ever heard of a kohlrabi? Probably not. This veggie, also known as the German turnip, was a new one to me, but I just had to buy it because it is such a great color. After doing some research as to what to do with this vegetable, I found nothing interesting. There I made up my own slaw dish, which I have to say was a great success! It taste like the stalk of a broccoli, so if you like broccoli slaw, you'll love this dish. James and I ate this stuff up within two days, and the second day it was better than the first, so feel free to make this recipe ahead of time:

Asian Style Kohlrabi Cilantro Slaw

4 servings

Ingredients

2 medium size kohlrabi

2 carrots

1bunch cilantro

1/3 cup raw almonds, chopped finely

1/4 cup olive oil

1/4 cup rice vinegar

1/8 cup sugar

1/4 teaspoon sesame seed oil

1/2 tablespoon salt

Pepper to taste

Instructions

Remove tops and ends off kohlrabi and carrots.

Peel kohlrabi and carrots with potato peeler.

Then grad with cheese grader. Put in bowl and set aside.

Finely chop cilantro, place half in bowl and half to the side.

In a liquid measuring cup add olive oil, rice vinegar, sugar, sesame seed oil, salt. Mix and set aside to let sugar dissolve.

Chop almonds finely and lay out on cookie sheet.

Put in toaster oven and toast on medium or until almonds brown and produce strong scent. Set aside in a bowl.

Mix together kohlrabi, carrots, cilantro, and dressing in vegetable bowl, add pepper to taste. Serve as a heap and top with almonds and some the extra cilantro and ENJOY!

Black Carrots - Too Cool

Just thought I would show the different between a black carrot and a regular one. These things look so cool when peeled - almost too pretty to eat. I wish I had had it for my Purple Vegetable & Tofu Curry!

Purple Cauliflower - Curried in a Hurry

One of my favorite ways to eat cauliflower is curried, and the purple color inspired me to make a purple themed version (the only thing I lacked was the black carrot, so I had to stick with orange). Although it no longer looks purple in the end, it is still vegan treat that is even better then next day. I hope you will enjoy it:

Purple Vegetable & Tofu Curried

4-6 servings

Ingredients

1 head purple cauliflower, chopped into florets

3 Peruvian potatoes, cubed

1 medium red onion, chopped

3 cloves garlic, minced

2 large carrots, sliced (get black carrots if you can!)

1 block tofu, cubed

2 tbsp grape seed oil or vegetable oil

2 tbsp good quality curry

1 1/2 tbsp cumin

1 can tomato soup

1 cup plus 2 tbsp water

1/8 tsp cayanne pepper

1 tbsp sugar

salt and pepper to taste

Instructions

Open tofu and wrap in a clean towel, press under a cutting board (I sometimes put my teapot on top of the board for more weight). Press for 15 minutes.

While tofu is pressing, chop cauliflower, cube potatoes and slice carrots, set aside in bowl. Chop onions and mince garlic. Unwrap tofu and cube, then salt and pepper in a bowl.

Heat oil in large skillet over medium and add onions, garlic and tofu. Cook five minutes covered. Add 1 tbsp curry and 1 tbsp cumin to skillet and mix, then add 2 tbsp water, cook 5 more minutes or until onions are soft.

Add potates, cauliflower, carrots, tomato soup, cup of water, remaining curry and cumin, cayenne pepper, sugar, and salt (to taste). Mix together and cooked covered for 25 minutes, stirring occasionally.

In the last five minutes cook uncovered, or until the curry thickens. Make sure to stir fequently. Let cool for 5-10 mintues. Serve warm with basmati rice and naan and ENJOY!

Zucchini Blossoms - Awesome!

James, my husband, made me a gourmet dinner tonight - Mexicellent Stuffed Zucchini Blossoms. A spring and summertime treat often used in Mexican or Italian food, these blossoms can be fried, baked or added to pastas and soups. They taste lighter than zucchini and are quite a treat. Here is the recipe James came up with:

Mexicellent Stuffed Zucchini Blossoms
2-3 servings, pairs well with a salad or beans & rice

Ingredients

18-20 fresh zucchini blossoms

5 ounces queso fresco cremoso

1/2 grated jalapeño
1/4 tsp pepper

Instructions
Preheat oven to 350 degrees. Crumble queso fresco into a bowl.

Grate jalapeño into cheese. Add pepper and mix together.

Rinse zucchini blossoms and dry. Take a zucchini blossom and open petals, stuff with queso mixture. Twist ends of petals together to seal. Repeat with remaining blossoms.

Lay blossoms out evenly on cookie sheet or cast iron pan.

Bake in oven for 12-15 minutes or until cheese has melted. Remove from oven and cool 5 minutes. Serve immediately (6-10 per person) and ENJOY!