Tuesday, October 28, 2014

Cabbage with Fresh Shiitake Mushrooms 高丽菜炒鲜香菇

Similar to carrots, cabbage is available year-round. However, in the cooler fall/autumn months, the cabbage harvest is a much sweeter batch with the light frost concentrating the sugars in this vegetable.

This is yet another easy and quick stir-fry for stir-fry lovers. Visualize and imagine this dish being paired with rice or noodles, and  voila! - carbs, fiber, proteins all in one single dish that can be proudly made a meal.

I have been getting fresh shiitake mushrooms quite regularly ever since Mitsuwa Supermarket (Bay Area location) started stocking up on these Californian-grown mushrooms. Though they are not cheap (range between $6.99-$8.99/lb) compared to the China-import fresh shiitake mushrooms usually available in 99Ranch Asian supermarket, I do try to make it a point to get the local domestic California-grown mushrooms; and especially when shiitakes mushrooms are high in protein, vitamins, and minerals, it is worth spending a few more bucks on this nutritious and healthy ingredient.

Mushrooms Tips: Compared to those dried shiitake mushrooms that hail longer shelf life, fresh shiitakes do not keep for too long in the refrigerator, at most 3 weeks if stored well. Usually, I will remove the fresh mushrooms from their transparent plastic packaging, then place them in a kitchen-paper-towel-lined container with a slightly damped kitchen-paper-towel to loosely cover over the mushrooms, for storage in the fridge. The mushrooms need to "breathe"!

Sunday, October 26, 2014

Warm Beets Salad 醋拌甜菜

LOVE BEETS. How ironical this is from my perspective, as I don't really love beets that much. But would like to love it a little, day by day, month by month.

Beets are in season right now (beets is also a fall/autumn produce in addition to pumpkin squash, carrots) but when I saw this convenience organic beets pack from Costco, I decided to try the product, at the same time, try to incorporate beets as much as I can to our meals. As "convenience" goes, they can be consumed straight from the pack so I do not have to do any peeling.

Each vacuum-pack contains four pre-cooked beets. You can choose to eat them straight from the pack (e.g. salads, sushi) or if you prefer, re-heat (warm) them before consumption.

Warm Beets Salad (in Apple Cider Vinegar) 醋拌甜菜
4 pre-cooked beets, steamed thinly sliced (or if you are using raw beets - cook them by steaming or roasting)
2 tbsps Apple Cider Vinegar to toss the steamed beets

Beets are sweet by nature so the splash of vinegar sourness balances out the sweetness very well.

Beets (or beetroots) is an excellent source of folic acid and rich in fiber, manganese and potassium.

Thursday, October 23, 2014

Noodles Soup with Cheese 乳酪/芝士汤面

Another advantage of cooking for one is - getting to play around and be bold in mixing and matching ingredients. With some leftover cheese from making pizza, in the cheese goes into the noodles!

Adding a slice of cheese (I prefer Swiss or Cheddar Cheese) into spicy ramen noodles e.g Kimchi Noodles, is quite a cult thing to do. You can also use shaved cheese if you have that available.