Thursday, April 30, 2015

Edamame Hummus

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This recipe reminds me of Trader Joe's edamame hummus. The hummus will thicken overnight, so you may need to add more water or olive oil the second day. Tastes great with pita bread cut in small triangular wedges, pita chips or fresh cut veggies.

16 oz bag of frozen shelled edamame
1 large lemon, juiced
2 T tahini
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper or paprika
1/2 cup water
1/2 cup extra virgin olive oil

Boil the edamame in water for 5 min, then rinse with cold water and drain.  In a food processor, add the cooked edamame, lemon juice, tahini, garlic, salt, paprika, water and blend until pureed. Stream in the olive oil at the end.

Girls' day at the movies with Michelle, Madeline and Cinderella.

Sunday, April 26, 2015

Asparagus Orzo Salad

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Here's a lemony asparagus salad that is refreshing and a great side dish for your next barbeque meal. You can make it ahead of time, and add the remaining dressing right before serving.

1 bunch thin asparagus, cut in 1" pieces
5 oz. orzo
1 cup feta cheese, crumbled
2/3 cup flat leaf parsley, chopped
Zest of 1 lemon
1/3 cup lemon juice
1 T sour cream or plain yogurt
1-1/2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil

Blanche asparagus in boiling water for 2 min., rinse in cold water and drain. Cook orzo in boiling water for 8-9 min., then rinse in cold water and drain. Mix the lemon zest, lemon juice, yogurt, sugar, salt, pepper and olive oil. Reserve 1/4 cup of the dressing for later use. In a large bowl, mix the orzo, feta, parsley, asparagus and dressing. Refrigerate until serving time. Add the remaining dressing and gently toss ingredients.

Sunday, April 5, 2015

Rice Porridge (Jook or Congee)

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This is my favorite comfort food for when I am feeling sick. It is sometimes called Chinese jook or congee. My mom used to make a Japanese version called okayu with umeboshi pickles in it. You can add whatever ingredients you have on hand using leftover meat or keep it vegetarian.

1 cup uncooked Calrose rice
4 cups chicken broth
1 cups water
1/4 cup fresh ginger, finely chopped
1 block of tofu, cut in small cubes
Spinach, nappa or bok choy, chopped
Leftover roast pork, beef, duck or rotisserie chicken, chopped
Salt and pepper, to taste
Sesame oil (optional), to taste
Green onions and cilantro (optional), chopped, as garnish

In a Dutch oven, add the rice, broth, water and ginger. Bring to a boil, then simmer for one hour. Add the leftover meat, tofu, spinach, and cook for 30 minutes more. If the mixture isn't thick, you can turn the stove off, and let it sit covered for another 30 minutes. It should be the consistency of porridge. Drizzle sesame oil, and mix it in at the end.  Garnish with cilantro and green onions.