Chinese Bone Broth with Asian Pears

I’m really trying to get hyped up for Chinese New Year.  Aside from some flowers I brought into the home, CNY lacks its usual red & gold luster, feeling more like the dreary snowy Monday that is New York today.  BUT in an effort to stay true to CNY traditions of 除舊迎新 “out with the old (crap) and in with the good”, I’m going to refrain from talking about the absolute insanity of work in January, my forever cold, and my wistful thoughts of childhood past. Continue reading

Back to Basics: Homemade Chicken Stock

Hem… what’s the story this month? Travel, travel, & more travel!  Granted, it’s been mostly the good kind of travel that involves family & friends – the kind where you don’t mind cramming yourself for 3 hours in a $150 Spirit Airlines seat that doesn’t recline. I take that back, Spirit Airlines still sucks balls.  Good or bad travel aside my body just can’t take abuse like it used to (I believe the scientific term is “gettin’ old”).  Here is my current list of travel “must-do’s”: Continue reading

Pumpkin Gingerbread Mini Loaves – Yay Fall!!!

Ready or not, the weather’s gettin’ nippy. But it also means the arrival of pumpkin and apple season – and it’s the best!!!  What better way to welcome the fall than some Pumpkin Ginger Bread?

This Buzzfeed post led me to this delicious Good Thymes & Good Food recipe.  To make it super irresistible and easy for gifting, I used these Paper Mini Loaf Molds from Sur la Table and added some personal touches to it. I find myself coming back to this recipe again and again because it’s been such a hit.  Continue reading

Wednesday Quickie: Chicken Stir fry with Zucchini & Mushrooms

As quickly as summer arrived, it’s slowly slipping away!! Well, hold on to your zucchinis before they go out of season, we’re going to make some summer stir-fry!

Chicken Stirfry with Zucchini and Mushrooms

Chicken Stirfry with Zucchini and Mushrooms

This is my latest quick dinner favorite, especially after a long day at work and a swim at the pool.  Including prep and cook time, this can be in your tummy in just about 30 minutes. Celebration!

Ingredients (4 servings)

– 2 organic chicken breasts

– 3/4 pound organic crimini mushrooms

– 2 medium – large organic zucchinis

– 1 stalk organic scallions

– 1/2 tsp ginger powder

– Dash of white pepper

– Dash of garlic powder

– 2 tbs soy sauce

– 1 tbs balsamic vinegar

– 1/2 tbs roasted / salted sesame seeds (Optional)

– Drizzle of sesame oil (Optional)

Preparation

– Cube Chicken, Zucchini, Mushrooms into bite-size pieces. The smaller the pieces, the shorter the cook time.

– In a medium saucepan, add olive oil, sauté cubed chicken for 8-10 min on medium heat until cooked through.  Set aside.

– In the same saucepan, (add oil if needed) add in zucchini and mushrooms, season with ginger powder, white pepper, garlic powder, stir to coat. Sauté for 8-10 min until wilted but not mushy.

– Once mushrooms / zucchinis cook down, add chicken, sesame, soy sauce, vinegar and combine well.

– Serve on a bed of rice, top with scallions and sesame oil

Wednesday Quickie: Hot Steamy Catch – Fish Edition

Another heat wave in NYC, we can probably sear a fish on a rock.  In the mean time, let’s leave the stone ages behind and experiment with another great way of cooking fish, steaming!  Quick, easy, and healthy, this cooking method retains the fresh taste of any protein and maximizes the juiciness – wowzers.

Steamed Salmon with Roasted Potatoes and Greens

Steamed Salmon with Roasted Potatoes and Greens

The best “steamer” I found is in fact this stove top smoker. It is well built and doubles as a smoker (bonus!), but most importantly, the length gives you the flexibility to steam a whole fish or chicken. Serve a filet-o-fish with a fresh salad on the side and some oven-baked taters, you’re all set with a complete summer meal!

Ingredients (Serves 2 – time to table <30 minutes):

– 2 Pieces of ½ Pound Fish Filet (Salmon, Cod, Branzino are all great choices)

– Salt and Pepper to Taste

– 2 Wedges of Lemon to Serve

Directions:

– Fill the steamer baby up with water just below the rack; lightly grease the tray.

– Place steamer (lid off) on medium heat.

– In the mean time, salt and pepper the filet to taste.  Place fish on tray in steamer once water begins to boil <— IMPORTANT!!!!

– Close lid and steam for about 10 – 12 minutes until flesh is opaque and cooked through (Quick Tip: Steam time per pound of fish is 10 – 12 minutes, so adjust accordingly).

– Serve each filet with a wedge of lemon, garnish with fresh dill as desired.