Tag Archives: tomatoes

Chinese Five-Spice Chicken Wings (Bonus: Super delicious homemade soup stock)

Recipe By Courtesy of: My Mom – It’s one of our family favorites!

chinese chicken wings

tomato egg drop soupAndrew and Justin are a 20-something programmer duo that I work with and they were not impressed when I passed on the URL for this blog. Upon reviewing the entries so far, Andrew declares: “I refuse to acknowledge any blog as “cooking blog” if they don’t have meat recipes.” But the chickpea stew is delicious – And people liked the tofu recipes I posted, too! “You need real food, woman. Tofu is disgusting,” says Justin. “Oh, and some of your photos are out of focus.”

Although the quality of the photos is my artistic choice (obviously), it’s true I have fewer recipes using meat as I eat it only once or twice a week these days. I’m not trying to make a statement – Rich, greasy food in general doesn’t get along with my stomach lately and I find plant-based meals easier to digest. But now that I think about it, this non-meat-eating habit seems to have come to me with other behavioral changes in recent years; I get up much earlier than I used to. I collect coupons before I go grocery shopping. And I spend significant amount of time watching Animal Planet where they advertise a medication to prevent osteoporosis between my favorite shows.

After all, maybe Andrew and Justin are onto something. Maybe I lost my edge. I mean – Since when have I become a Prius-driving, NPR-listening, vegetable-growing sensible professional adult? It’s time to reconnect with my fun, rebellious self. And nothing says I’m young and care-free and have high metabolism like chicken wings. Continue reading

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Marinated Kale and Avocado Salad

Recipe adapted from: The Everything Raw Food Recipe Book (by Mike Snyder with Nancy Faass, MSW, MPH and Lorena Novak Bull, RD)

marinated kale and avocado saladI’m a Trader Joe’s kind of gal but there are two reasons I go to Whole Foods Market for. One is a bunch of organic carrots that still have green top (I discovered carrots greens a while ago and it is utterly, utterly delicious) and the other is dinosaur kale. Strongly flavored and textured kale is my favorite out of all dark leafy greens and I do love common, curly kind. But some recipes like this one call for crinkly dinosaur kale which is a bit softer and milder.

The only problem is that I seem to be able to get them only at Whole Foods. Even my trusted Asian and Middle Eastern markets that usually carry every obscure vegetable don’t seem to have this type of kale regularly. Suppose I could just include Whole Foods in my weekly grocery shopping route to spend every Saturday afternoon driving around the valley to get what I need for the following week. I would, for this salad. But I had the strategy last year. Continue reading