Foodjianese |
Food is not my life but it makes me feel alive. I was born in Fujian, in southeast China, and somehow got dragged onto a plane to New York at the turn of my teenage years. (Thanks mom!) I inhaled 3 plates of roast pork and cabbage on rice after sneaking my way out of summer tutoring school (I'm Asian) during lunchtime to gorge on Indian Mee Goreng and Indian pancakes when I was in junior high, so there is no doubt that I LOVE to eat. Cooking, on the other hand, is a recent obsession. I generally do not rely on recipes except for baking because I feel constrained by the scientific preciseness of most recipes. I like to improvise. The lingering taste of a sweet and spicy lamb tagine from a recent restaurant meal prompts me to turn on my stove. The smell of sweet cardamom and rose water gracefully peeking their way out of an Indian bakery seduces me to invite them to my kitchen. Ok, enough about me, let's cook, eat, and share, which is what food is all about. |
-
Text
Got Shot by Christmas
Although my family has lived in the States for almost two decades by way of China, we are still “f.o.b.” - fresh off the boat - when it comes to celebrating Christmas. I don’t remember the last time my parents gave me a Christmas present. As someone who is unfamiliar with the family gathering/reunion aspect of Christmas, I find the whole Christmas “spirit” dominated by commercialism and mass consumerism all the more alien, to say the least. On the other hand, the holidays make baking an imperative - I love it. Not that I ever need a reason to bake.
“Krismeggs” Cranberry Rice Krispies Treats
INGREDIENTS
2 TBSP Butter
3 1/2 Cups Mini Marshmallows
Pinch of Salt
1 tsp Vanilla Extract
3 Cups Rice Krispies
2 Cups Puffed Brown Rice Cereal
1 Cup Dry Cranberries (Make sure to break up clumps.)
DIRECTIONS
1. Coat a 9x9 baking pan with nonstick spray.
2. Melt butter in a large pot (preferably nonstick) on low heat.
3. Stir in marshmallows, salt and vanilla extract over low heat until melted.
4. Remove pot from heat, add all other ingredients.
5. Transfer mixture into coated baking pan and press down with a spatula. The mixture is really sticky so I used aluminum foil to press it down. Parchment paper may work better but I didn’t have it on hand.
6. Let cool. Cut it up anyway you want! You can also decorate it with sprinkles, colored food gels, etc. I used an egg-shaped cookie cutter and decorated each with a piece of dry cranberry in the center. I think I will add tiny snippets of mint leaves for color next time.
Banana Walnut Bread with Dark Chocolate Chips and Coconut
I’ve been experimenting with making a low fat and low sugar version of the classic banana bread because of my odd digestive issue - aversions to sweet and fatty foods - that is apparently immune from diagnosis. I think I’ve nailed it this time, the recipe that is. You be the judge.
INGREDIENTS for 1 Loaf
2 Very Ripe Medium-sized Bananas
3/4 Cup White Whole Wheat Flour (AP flour is fine too)
3 TBSP Organic Cane Sugar (Add more if you’d like)
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Cinnamon Powder
1/4 tsp Nutmeg
1/2 Egg (Well beated)
1 TBSP Butter (Softened)
1 TBSP Unsweetened Apple Sauce
1/3 Cup Walnuts Pieces
3 TBSP Mini Dark Chocolate Chips
1 TBSP Fine Coconut Powder or Shreds
DIRECTIONS
1. Mash bananas in a medium bowl.
2. Set Oven to 350F.
3. Add egg, vanilla extract, butter, and apple sauce with mashed bananas.
4. Mix well flour, sugar, baking soda, baking powder, cinnamon, and nutmeg in a large mixing bowl.
5. Add banana mixture into flour mix. Mix relatively well, then incorporate walnuts and chocolate chips.
6. Sprinkle coconut powder or shreds on top.
7. Scoop into a greased loaf pan. Bake for 25 minutes at 350F. Let cool for 5 minutes afterwards to let the bottom set.
Mini Jujube Date and Pine Nut Muffins
I love jujube dates. It is honey sweet with a hint of vanilla, used in dessert soups as well as savory dishes like lamb stews. You can also just eat it plain, right out of the bag. Not only is it sinfully delicious, it is also a great name! I would name my daughter “Jujube” without a doubt… if i ever walk down that road. But for now, I’ll just stick to cooking with it.
INGREDIENTS for 12 Mini Muffins
3/4 Cup White Whole Wheat Flour (AP flour is fine too)
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Cinnamon Powder
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Ginger Powder
1 TBSP Organic Cane Sugar
1/2 Egg (Well beated)
2 TBSP Honey
1 TBSP Butter (Softened)
1/4 Cup Unsweetened Apple Sauce
1 TBSP Skim Milk
1/2 tsp Vanilla Extract
2 TBSP Pine Nuts (Reserve 12 pieces for decorating)
1/2 Cup of Jujube Dates (Seeded and chopped; reserve 12 pieces for decorating)
DIRECTIONS
1. Seed and chop up jujube dates.
2. Set Oven to 350F.
3. Mix egg, vanilla extract, butter, apple sauce, milk, and honey.
4. Mix well flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl.
5. Add egg mixture into flour mix. Mix relatively well, then incorporate dates and pine nuts.
6. Spoon the mixture into a greased mini muffin pan. Place a piece of date and pine nut in the center of each muffin.
7. Bake for 10 minutes at 350F. Let cool for 5 minutes afterwards to let the bottom set.
Enjoy!
