Cheap Ethnic Eatz

Lemon Rice Pudding Verrine with Chocolate Ganache

Evelyne — Sat, 19 May 2012 19:18:50 +0000

Everyone in the food blog world is backing up lemon and citrus treats. To me this means spring and summer are a coming! I love citrus sweet treats at this time of the year. So for Mother’s day I wanted to have a lemon twist to the dessert. As I mentioned in my last post I chose simple fancy recipes, the first a Maple Apple Brussels Sprout Salad while my wrist is in physio rehab. Both my mother and I love rice pudding too. So a Lemon Rice Pudding was natural choice. How about topping it with a little chocolate ganache and serving it all fancied up in a verrine? A success!

I have been actually looking for verrines for a long time, a small glass where ingredients are layered. All I ever found was too small or too big. I felt like Goldie Locks ha ha. Well finally I got some…for free. I sometimes order beauty products by mail from Yves Rocher and they always throw in a free gift. This time it was a set of 4 verrines the exact size I wanted even if the design is simple. Expect more verrine recipes soon.

Ξ Lemon Rice Pudding with Chocolate Ganache Ξ
adapted from TheKitchn

1 lemon
1/4 cup rice, jasmine or Basmati rice
2 cups of milk (I used homogenized)
3 tablespoons sugar
dash of salt
1 tablespoon rum (optional)
2 oz dark chocolate
2 tbsp Greek yogurt

Preheat the oven to 260°F. Peel the lemon rind (no white) with a vegetable peeler and cut the peel into very fine strips. Reserve the lemon.

Mix the lemon peels, rice, sugar, milk, salt and rum in a small ovenproof dish. Place in the oven and cook uncovered for about 2 1/4 hours, stirring every 45 minutes.

When ready the rice will have almost dissolved and the mixture will have thicken. No worries if it seems a bit liquid still, the mixture will thicken as it cools. Squeeze the juice of the lemon and stir in the juice of the lemon. Divide equally into 4 verrines.

Melt chocolate in the microwave, 30 sec at a time. Ad d the yogurt and mix in. It will be more pasty then smooth, this is normal with yogurt. Divide ganache into 4, topping each verrine. Serves 4 in verrines

Maple Apple Brussels Sprout Salad

Evelyne — Mon, 14 May 2012 16:51:25 +0000

So Mother’s Day was the push I needed apparently to really get me back in the kitchen. After 8 weeks I finally made real recipes, 3 of them actually. Well I will admit I chose very elegant dishes that were easy enough to prepare to give my wrist a break. I’ll blog about all 3 recipes in the next days but the first I want to show you is the salad.

My mom loves Brussels sprouts. My father and I hate them. Well I hate the boiled bitter ones I associate with my childhood. I now know you can prepare them minus the bitterness. So to make Mom happy I used her loved veggie in a raw green salad very reminiscent of a slaw. I found an intriguing recipe at Kitchen of Health and I knew this was the one for me, adapted of course. It was a hit all around. I had my dad taste it too, asked what he though t and only told him after it was Brussels sprouts…to his disbelief.

Ξ Maple Apple Brussels Sprout Salad Ξ

3 cups Brussels sprouts, shredded
1/2 onion, sliced finely
3/4 red apple, julienned with skin
chopped walnuts or pecans to taste, optional.

Although you can prepare your veggies with a good knife, if you have a Mandoline it will make your life that easier. Add Brussels sprouts, the apple, the onion and a sprinkle of chopped nuts to a salad bowl (of course I forgot to add them before the photo shoot). Toss with Maple Citrus Dressing before serving.

Ξ Maple Citrus Dressing Ξ
1/4 c orange juice
1/4 c olive oil
1/8 c apple cider vinegar
2 tbsp pure maple syrup
1/4 tsp nutmeg
dash of salt and pepper

Combine all the ingredients in a bowl and whisk well.

The weather as so wonderful, we enjoyed our meal on my balcony. Yes I am high up, 18th floor.

Ayurvedic Herbs: let me breathe, a tea for lungs and asthma

Evelyne — Wed, 09 May 2012 19:36:46 +0000

OK so I have not cooked all week. Working hard to get movement back in my wrist at physio (which is torture but going very well) and it was my birthday last week…so I was not the one cooking. Hence I think this is a great opportunity to publish my second post of Ayurvedic Teas. In m first post I gave you all the recipe for a very sedative tea when you are having a bought of insomnia.

Although I don’t have an official diagnosis since last late spring I often have asthmatic symptoms. This is due to my weakness in getting bronchitis. And I find with spring’s allergies my breathing can be more difficult. I now have a prescription pump but I wanted to see if I could get a little bit of natural help by researching my book The Yoga of Herbs for herbs that calm the excited lungs. Well I found a mix that worked. I have to warn you it has an odd aftertaste but it does bring relief. You can use it when you have a cough , bronchitis, asthma or anything related to the respiratory system.

Photo from www.satnam.eu

Ξ Asthma and Lung Tea Ξ

1/2 tsp Lobelia
1/2 tsp Mullein
1/2 tsp Hyssop
1/2 tsp Ashwagandha
1 cup of water

Put 1 cup of water in a pan and bring to a boil. Remove from heat and sprinkle the herbs on top. Cover and let steep for 15 minutes. Strain out the herbs. Ideally drink 3 times a day but.

I am lucky as in my city there is a store that sells such herbs by weight, but if you don’t have such a store there are great online stores like Mountian Rose Herbs which has a huge selection. Let’s take a quick look at the properties of each herb used:

Lobelia stimulates the nervous and respiratory system, helping one to take deeper and stronger breaths. It is a relaxant and also helps with nicotine withdrawal.

Mullein is an expectorant (loosens mucous), has anti-bacterial properties and has an soothing effect on the respiratory tract.

Hyssop is an expectorant (loosens mucous) and can be used as a gargle for sore throats.

Ashwagandha, known as Indian ginseng, is well known for its restorative benefits and strengthens the immune system. It helps with chronic inflammatory disorders, like asthma.

Nee a crash course in Ayurveda? OK here we go. Ayurveda is a traditional form of medicine used in India which has been around for about 5,000 years. It is considered an alternative medicine in the Western hemisphere. In other words it can work but no doctor will know about it. Still today 80% of the population in India use Ayurveda. The main goal is to treat the mind, body and spirit as one. Treatments and practices include diet, exercise, meditation and massage. Each person has one of three main constitutions (doshas): Vita, Pitta or Kapha. Once you know your main one and which other may be unbalanced, you can prepare medicines to help heal your ailment according to your constitution. The book I mentioned above will help you figure it all out. I am only somewhat familiar with the herbal healing aspect of Ayurveda. The energy and medicinal quality of herbs or spices are classified and used to balance your doshas. For short term use this recipe should work what ever your dosha is.

Disclaimer: I am not a doctor nor am I a trained healthcare professional. This post is for informational purposes only. This information should not be used as a substitute for a consultation or visit with a physician.

Introducing Team Radish

Evelyne — Mon, 30 Apr 2012 16:37:47 +0000

I’ve got two special announcements today. First I just got back from the hospital the cast is OFF, freedom and physio therapy ahead. And second, a huge event, as part of the 5 Star Foodie Makeover group! We have a May Event – Restaurant Wars.

For this event, the group got divided into teams of three. Each team was responsible for choosing the theme or main ingredient for their restaurant. Then each member produces an appetizer, main course or dessert.

The first challenge was to decide on a main ingredient with my teammates Faith and Shannon. We wanted something a little different… something challenging… a vegetable none of us like? Indeed, we’re trying to come around to this root vegetable ourselves

Photo from risingriverfarm.com

Radishes are members of the mustard family Brassicaceae, along the likes of broccoli, cauliflower and Brussels sprouts. The flesh of radishes is crisp with a peppery flavor. Some of the more common varieties of radishes include red globe, black, breakfast and daikon.

A favorite of any gardener, radishes are easy to grow and their rapid germination means that radishes will be one of your first harvests! Radishes are a good source of fiber, vitamin B6, riboflavin, magnesium, copper, calcium, potassium, folate and vitamin C.

When buying radishes, choose ones that are firm, unblemished and brightly colored. It is also good to make sure that the attached greens are nice and healthy as well. If you aren’t using them right away, cut away the greens and pop the radishes into a jar and cover with water. They’ll stay nice and crisp in the fridge until you’re ready to use them.

While they’re most often enjoyed raw or pickled, we thought radishes would be a worthy challenge for Restaurant Wars, where they are going to take center stage through a three course meal. To make things even more interesting, citrus and vanilla will be incorporated into each dish. Go ahead, have a taste!

Slow Cooker Chicken and Shrimp Bouillabaisse

Evelyne — Fri, 27 Apr 2012 00:37:59 +0000

OK people, T-minus 3 days and 1 night before the cast is taken off should everything be in order! I cannot wait, I want to rip this damn thing off my arm so bad. I will have a lot of physical therapy since my muscles have atrophied and it may hurt more than while in the cast…BUT I DON’T CARE…TAKE IT OFF!

Since my injury I have depended mostly on the kindness of my mom’s leftovers, a few dishes friends came over and prepared for me, the occasional frozen dinner and the one recipe I managed to cook in the last 6 weeks, my One Armed Tom Yam Wonton Soup.

My chosen recipes are 1 dish balanced meals. Its easy for me to warm up and all I dirty is 1 bowl and a fork. I have been searching for more exotic 1 dish meals than the first Google results. This week I chose a Slow Cooker Chicken and Shrimp Bouillabaisse recipe that was prepared by my special someone. This is a very flavorful and easy meal to prepare that gets slowly cooked in a crock-pot.

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This one is not playing by the rules as it uses chicken (and my added shrimp), so it is perfect for non seafood lovers. I modified the original recipe a lot by doubling the veggie portions and seasoning, and adding shrimp and white beans. In my opinion what sets a real Bouillabaisse apart is the distinctive flavor of real saffron. Best crock-pot recipe ever.

You may not find anything unusual about the left side but remember 6 weeks ago I could not move or really feel some fingers. Since yesterday I can slowly bend my ring and little finger and touch the cast. You may have noticed the unusual selection of nail polish colors, I matched the colors used from the cast design for my final cast days!

Now lets cook

Ξ Slow Cooker Chicken and Shrimp Bouillabaisse Ξ
adapted from Good Housekeeping

Ingredients

1/2 tablespoon olive oil
3 chicken breasts, cut in half
1/2 pound raw shelled shrimp
Salt and pepper
1 fennel bulb
1/4 cup dry white wine
1 medium onion, chopped
1 clove garlic, finely chopped
2 cups chicken broth
1 can (14 ounce) diced tomatoes
1 can (14 ounce) white beans
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads, crumbled

Directions

In a skillet, heat olive oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides. Add chicken to skillet and cook until lightly browned on both sides, turning chicken over once and adding more oil if necessary. Set aside.

Meanwhile, trim stems and bottom from fennel bulb. Cut bulb into quarters, then thinly slice bulb crosswise.

After all chicken is browned, add wine to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.

In 4 1/2- to 6-quart slow cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, beans, bay leaf, thyme, and saffron. Top with browned chicken, shrimp and wine mixture from skillet; do not stir. Cover slow cooker with lid, and cook on the low setting for 8 hours or the high setting for 4 hours. Serve in a soup bowl with a slice of French bread. Makes 4 servings.

One Armed Tom Yam Wonton Soup

Evelyne — Wed, 18 Apr 2012 23:38:25 +0000

Broken wrist in cast update: today is day 31. 12 days to go! I cannot wait for April 30th.

I saw my GP so I got a prescription finally that is stronger than ibuprofen. I am getting a bit of strength back in my fingers very slowly. Three fingers are still a bit numb but a bit better. One very amusing thing: my nails are nice and long on the hand in a cast. My nails are thin and break easily so long nails for me is unusual.

Today I could hold my almost empty yogurt cup to scrape the bottom with my good hand. This may sound like a simple thing to do but 31 days ago I could not hold a piece of paper. Holding a full tube of toothpaste is still a no no. Zip-lock bags are impossible to open but I did manage to close the snap of my eco shopping bag. Little victories.

A big victory: I cooked the first recipe I prepared all by myself in a month! Its a very easy recipe that involves a few already prepared ingredients and no chopping in sight. Just toss everything in a casserole. But it got rave reviews! It is an Asian soup, a real fusion Asian soup with ingredients usually found in Laos, Thailand, Vietnam, China and Indonesia.

Ξ One Armed Tom Yam Wonton Soup Ξ

Ingredients:
6 cups water
2 cubes of tom yam soup base (or any Asian soup base)
1/2 tsp sesame oil
1 cup nian gao noodles (or any rice noodle)
24 shrimp wonton
4 cups chopped baby bock choy
1 lemon, quartered
Sambal oelek and coriander to taste

If you use nian gao noodles they must be soaked for 12 hours prior.

In a large pan add water, soup base, sesame oil and noodles, bring to a boil. Add the wontons and boil for 5 minutes (or according to your package). Add baby bock choy in the last 3 minutes.

Serve in large soup bowls with a quarted lemon, sambal oelek and coriander to taste.

- tom yam is a spicy clear soup typical in Laos and Thailand

- lau thai lan Thai is the broth used for a Vietnamese Hot Pot

- wonton is a type of dumpling commonly found in a number of Chinese cuisines.

- nian gao noodles are chewy Shanghai style noodles made with non-glutinous rice

- sambal oelek is a chili based sauce which is normally used as a condiment in Indonesia

Raspberry Minteato for Berrylove

Evelyne — Wed, 11 Apr 2012 00:03:59 +0000

Even with my broken wrist in a cast I really wanted to participate during the #berrylove month. So I came up with this simple summer cocktail. Sorry short text..I have only one hand to type with. I am also taking one handed pics.

This is a cross between a Raspberry Iced Tea and a Mojito, I call it a Raspberry Minteato

Ξ Raspberry Minteato Ξ

Ingredients:
2 cups of brewed tea
1/2 cup sugar
1 cup raspberries
1/8 cup lime juice
12 mint leaves
8 ounces rum
1 1/2 cup club soda

Directions:
Bring 2 cups of water to boil and brew the tea for 5 minutes. Discard tea bags. Add sugar and stir until dissolved. Cool tea to room temperature. Muddle the raspberries, lime juice and mint in a pitcher. Add rum, cooled tea and club soda to the pitcher and stir. Serve in a glass with ice. Makes 1 liter approximately.

April is #berrylove month!

Please join in on the #berrylove fun by linking up any berry recipe from the month of April 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #berrylove event! The twitter hashtag is #berrylove.