Posts tagged ‘food’

August 2, 2012

Peach and Basil Salad with Lemon Vinaigrette

This is a beautiful summer salad, showcasing the fragrant sweet peaches and herbaceous basil in peak season at this time of year. Lemon brightens up the flavors. Use a good quality extra virgin olive oil, as well. Enjoy!

Time: 10 minutes

Serves 4

Salad

  • 4 peaches, diced
  • 1 cup fresh basil, chopped

Lemon Vinaigrette

  • Juice of ½ lemon
  • 4 tbsp good quality extra-virgin olive oil
  • ½ tsp coarse salt
  • Freshly ground pepper
1. Whisk the lemon vinaigrette
2. Toss peaches with basil and lemon vinaigrette.
Happy Eating!
Love, Yang
Advertisements
July 11, 2012

Colorful Roasted Beets

Beets are in season and they’re so easy to make! Beets come in gorgeous vibrant colors; I found these lovely beets at the Dupont Circle Farmers’ Market. The hardest part about this recipe is peeling and cutting them. Once that’s done, just pop them in the oven for a half hour to an hour (depending on how soft you like them) and go do other stuff. This recipe is one of the simplest ways to make beets, but you can add other seasonings depending on what you like: rosemary, garlic, and balsamic vinegar go very well together, so does ginger, cinnamon, and butter. Beets and feta is also a classic. Experiment! You can also make a big batch of this and it will keep in the fridge for about 5 days, perfect as a side dish or snack.

Total Time: 45-65 minutes, largely unattended

Prep: 15 minutes

Cook: 30-50 minutes

Serves 4

1 pint of beets, washed, peeled, and diced into roughly 1/2-inch pieces

Olive oil or canola oil

Salt (optional) and pepper to taste

1.Preheat oven to 400° F.

2. Toss the beets with oil, salt (if desired), and pepper to coat evenly.

3. Place the beets in a baking dish lined with foil and roast for 30-50 minutes, or until tender when pierced with a fork.

4. Remove the beets from the oven.

Happy eating!

Love,

Yang

July 11, 2012

Panang Curry with Tofu, Eggplant, Potatoes, Sweet Red Bell Pepper, and Fresh Basil

I’m a fiend for curry and Thai curry is one of my favorites. There are many different Thai curries (Massaman, Panang, Red, Green, Yellow, Karee, Kaeng Kua, Khing, etc.), each with a unique flavor that stems from the different ingredients in their pastes. If I was an authentic Thai chef, I’d grind my spices in a pestle and mortar and crack a coconut and strain its milk. Let’s just say I’ve tried to make authentic curry before in just this manner and ended up with multiple bruises on my forehead and a chipped countertop. Since I’m a college a student with no time, the following recipe is one that I’ve made up over the years and is as convenient as can be without sacrificing taste. You can use any protein you want (chicken, pork, beef, seafood, duck, etc.) and any vegetables or fruits you want (sweet potatoes, pumpkin, spinach, green beans, etc).

Again, this recipe is a simple concept where you can mix and match to find your favorite combination:

Concept: curry paste + coconut milk + protein + vegetables = delicious curry.

This is a great recipe for making a huge batch and reheating the leftovers throughout the week. Curry will taste even better the next day when all of the flavors have had time to mingle. A batch of curry will last for about a week in the fridge.

If you’re watching your fat and calorie intake, you could use light coconut milk (best deal is at Trader Joe’s, $0.99/can). However, this will make your curry runnier (since light coconut milk is essentially diluted coconut milk) and, in my opinion, less delicious. You could do 1 light can, 1 full-fat can to compromise, but from my own experience, just use the unadulterated coconut milk and eat less of it. Trust me, the taste and texture of your curry will be absolutely amazing and it will be worth it.

Chao Koh is the best authentic brand of canned coconut milk for foodies and Thai home cooks alike, and is available at Safeway. The next best brand is Thai Kitchen’s Coconut Milk, which is available at Whole Foods.

I always use Maesri brand curry paste, which I get from Asian grocery stores, but Thai Kitchen curry pastes are good, too. You can find those at Safeway and Whole Foods.

Prep time: 15 minutes

Cooking time: 30 minutes

Total Time: 45 minutes

Serves 4-6

2 tbsp of neutral oil such as canola, peanut, safflower, or vegetable

2 13 oz cans of coconut milk

1 can (4 oz, or 6 tbsp) of red curry paste (or any curry paste)

1 medium eggplant

3 medium-sized potatoes (or 6 small potatoes)

1 14 oz box of firm or extra firm tofu (spongy tofu, tofu gan, or any form of tofu will work, but firm will hold up better in the curry)

1 red bell pepper

1 small handful of fresh basil leaves, shredded

1. Heat up a medium to large pot to medium heat.

2. Stir fry 4 oz (or 6 tbsp) of red curry paste with 2 tbsp of oil.

3. Add 1 can of coconut milk and stir to integrate the curry paste with the coconut milk. While you’re waiting for the mixture to boil, chop the tofu into small 1/2 inch chunks.

4. When the mixture boils, add the tofu and stir thoroughly.5. While the tofu is cooking, chop the eggplant and potatoes into small 1/2 inch chunks.

6. Add another can of coconut milk and add the chopped eggplant and potatoes. If the liquid doesn’t cover the newly added eggplant and potatoes, add some water, but not too much, since the eggplant and potatoes will reduce down as they cook.

7. While the eggplant and potatoes are cooking, remove the seeds from the red bell pepper and slice the pepper into strips.

8. After 20 minutes, check to see if the eggplant and potatoes are tender by sticking a fork or chopstick in it. The potatoes should not be too hard or too mushy. If they’re too hard, let them cook for 5-10 more minutes.

9. Once the potatoes are tender, add in the chopped red bell pepper. Cook for another 5 minutes, and then serve immediately over jasmine rice or by itself. Garnish with fresh basil leaves. If you like it spicy, you can also garnish with fresh red chilies.

Happy eating!

Love,

Yang

June 28, 2012

My Perfect Bowl of Oatmeal

You can make this oatmeal ahead of time in a big batch and refrigerate the rest; simply microwave it for a minute or two to reheat it. You can make a large batch or a small one, just make sure the oats to water ratio is about 1:4. A batch of cooked steel cut oatmeal will last for about a week in the fridge. You can use rolled oats (which take less time to cook), but steel cut oats are preferred due to their nutty flavor, chewy texture, and higher nutritional content. Dates are easier to chop when they’ve been refrigerated. To pit a date, slice a date in half lengthwise and the pit will come out easily. If you’re watching your sugar intake, omit the maple syrup, as the banana and dates provide enough natural sweetness. Oatmeal is incredibly versatile: you can top a bowl with fresh or dried fruit, nuts, spices, cocoa powder, Nutella, nut butters, ground flax seed, etc. Enjoy!

Serves 4

Time: 45 minutes, largely unattended

  • 1 cup of steel cut oatmeal (cheapest in the bulk section at Whole Foods. You can also get a bag from Bob’s Red Mill or a tin of McCann’s)
  • 4 cups of water
  • 1 ripe banana, sliced
  • Chopped pecans (as many as you like)
  • 3-4 Fresh dates, pitted and chopped (international produce section at Safeway)
  • Cinnamon (to taste)
  • Vanilla extract (to taste)
  • Maple Syrup or honey (optional)
  • Greek yogurt (optional)

1. Boil the water in a medium sized pot.

2.  Pour the steel cut oats into the water, reduce heat to low.

3.  Cook for 45 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

4. While the oatmeal is cooking, slice the banana, remove the pits from the dates and roughly chop them.

5. In the last several minutes of cooking, add in a small amount of vanilla extract and cinnamon and stir. The oatmeal will be done when it is not too watery and has a thick nutty texture.

6. Pour the oatmeal into a bowl, top it with the sliced banana, chopped pecans, chopped dates, a dollop of Greek yogurt, and a drizzle of maple syrup or honey.

Happy eating!

Love,

Yang

%d bloggers like this: