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Almond Pancake

I’m still [more or less] in the midst of unpacking everything, so cooking hasn’t been happening anywhere as often as I’d like. (That coupled with illness and an actual set schedule for the first time in 2 years takes some getting used to! I got spoiled with the whole mostly-not-mandatory-attendance thing.)

In my laziest moments, it’s invariably either my rice cooker or my crockpot that ends up coming to the rescue. Today, it’s my rice cooker. :] You may have seen this idea on lifehacker at some point in time. I’ve been meaning to expand on the whole rice cooker cake idea for a while now, so what better time to start than now? This is not in plural form because one giant pancake is probably more than enough. :O

(Chocolate Banana) Almond Pancake

Ingredients:
-Namaste Foods gluten-free pancake/waffle mix (it was on manager’s special for $2 at Kroger!)
-2 tbsp unsweetened applesauce
-2 eggs
-3 tbsp almond powder*
-1/2 cup vanilla soy milk
*obtained from an Asian market (ingredients: almond powder, almond oil, cornstarch, sugar)

Instructions:
1) Mix everything together until no longer lumpy.
2) Cook in rice cooker for ~45 minutes! (I set it to the “cake” function on mine.)
3) Top with desired toppings (honey, maple syrup, fresh fruit, etc.) and serve.

For the record, I used a chocolate bourbon sauce + sliced bananas to top mine. Those pretty much cancelled out any almond-ness I could’ve tasted, but you can still smell its essence! :]

…It’s pretty much a cake!

(Also linked up on this week’s Delicious Dish Tuesday! Button is on the sidebar! :)

Lemongrass Clay Pot

Recipe adapted from here! I’ve been loving one-pot recipes lately because they’re so, so easy and convenient. (I have no time to cook. ;_; )

Lemongrass Clay Pot

 

Ingredients:
-2 cups short-grain brown rice
-3 Chinese chicken sausages, sliced
-8 oz shittake & cremini mushrooms, sliced
-1 tbsp ginger, diced
-1 tsp garlic, grated
-3 fresh lemongrass, cut into long, skinny strips
-1/2 cup chicken broth
-2 tbsp soy sauce

Instructions:
1) Rinse rice with water a few times in the rice cooker and drain. Fill with water/chicken broth to the 2-cups-of-rice mark and add everything else into the rice and gently mix.
2) Cook the rice!
3) If you want it to look pretty, garnish with fresh cilantro when it’s ready to serve.

Before I pressed “Start.”

One-Pot Veggies & Brown Rice

I’ve been growing my one-pot recipe collection because of boards studying. This is a super, super versatile recipe, so have at it with the experimentation! Feel free to throw in an egg or two for protein. I didn’t only because they were back at my apartment, and we had a lot of grilled chicken, fish and steak to consume. :O

One-Pot Veggies & Brown Rice

Ingredients:
-2 cups brown rice
-1 bag frozen stir-fry vegetables
-3 cloves garlic, minced
-1 tsp ground ginger
-1 drizzle sesame oil

Instructions:
1) Wash rice and add into the rice cooker bowl.
2) Put all other ingredients into the pot. Feel free to throw in an egg or two for protein! Hit “start!”
3) Season with your choice of hot sauce.


I came across a bunch of “Would you rather?” questions over at Daily Moves & Grooves, and liked them a lot, so I’m transporting em’ here! :P I can completely see how answering these in a vlog would have been a better idea, but me + filming = not a good idea, at all, so BAM! Mass of text it is!

  • Speak another language or get a higher degree? Since I’m already working on my 4th degree right now, I think speaking another language would be awesome. Preferably Spanish, because then mayhaps California will want me back!
  • Have a beautiful singing voice or be a fantastic dancer? This is a difficult one, as two of my pipe dreams happen to be (a) singer and (b) cirque du soleil performer. I may actually have to go with fantastic dancer right now, because it encompasses several of my hobbies, as opposed to just one. (That and the fact that I’ve been told that I have a beautiful singing voice. I just lack the ability to project. :x )
  • Be a CEO of a huge company or run your own small business? Run my own small business! I feel like it’d be easier to accomplish my goals while still holding onto my values and morals.
  • Fly like a bird or teleport? Teleportation, hands down! I’d start a delivery company so I could earn enough to pay off my student loans, be able to go anywhere in the world for food…
  • Eat only sweet food or only salty food for the rest of your life? Sweet. I’m not a fan of super-salty things.
  • Do yoga or lift weights? I like them both, but…lifting weights! I want to set some state records.
  • Be a SUPER fast runner be SUPER strong? Super strong! Then I could beat some national records. >_>
  • Have 8 kids or no kids? Ahahahaha. No kids is what I want by default, so I’m most definitely sticking with that.
  • Have a small, older home with character or design a big brand new home? I want an awesome kitchen and a dance studio + fruit trees and a vegetable/herb garden in my future house. Does the “character” in the smaller older home mean that? :]
  • Watch the Today Show or Good Morning America? (I don’t think I’ve ever watched either…) I’m gonna arbitrarily pick the Today Show.
  • Watch only sports or watch only BRAVO? So…I live under a rock and had no idea what BRAVO was, so I looked it up. Based on the fact that it seems to include something-something-housewives, I’m gonna go with sports, even though I give absolutely no shits about/never watch sports (other than gymnastics).
  • Cook a romantic dinner at home or go to the nicest restaurant in town? Dinner at home! I think cooking with hypothetical romantic-partner-person would be more fun (and would also save a bunch of money).
  • Drink beer or wine? I think I am lacking in acetaldehyde dehydrogenase, so I’m gonna go with neither. If I absolutely have to choose one, I will go with whatever my company happens to want, haha.
  • Eat cookies or eat cake? Cookies because they usually don’t come with frosting. :O
  • Have only brothers or have only sisters? Brothers! That’s basically how I was raised and it was pretty awesome. I can’t really imagine having a sister.
  • Go to Africa or Asia? Most definitely Asia.
  • Eat sweet potato fries or regular fries? Sweet potato fries!
  • Own an SUV or a sports car? Mmm…for practicality purposes, possibly an SUV. But gas-guzzling! :[ Augh!
  • Have a personal chef or a personal trainer? A personal chef who’d divulge their recipes to me. I am my own personal trainer. :O
  • Sleep for 9 hours every night but no coffee, or sleep for 6 hours a night and have coffee? I sleep for 5-6 hours a night without coffee. I need more hours in a day.
  • Read a book or watch a movie? Mmm, at present, watch a movie.
  • Live on the east coast or west coast? I miss California. West!
  • Have your toenails painted or your fingernails painted? Toes! I hate feet and since I play piano, I can’t really let my fingernails grow much anyway.
  • Go to the beach or the mountains? Beach! I live in the mountains right now and it still feels weird to be landlocked.

If you’d like, join in and answer some/all of these in a post or the comments! :]

While we’re on the subject of link-ups and such, go check out Delicious Dish Tuesday over at Eat Drink & Be Mary!

Eat Drink & Be Mary

Recipe ReDux: One-Pot Mushroom Veggie Rice [sponsored]

My study hibernation has been going as well as can be expected. In my efforts to remedy the fact that we combined our refrigerators/freezers and are now constantly playing Tetris with our stores of food, I’ve been doing a lot of kitchen experiments lately. What’s doubly awesome about the rice creations is that there’s almost no effort involved. (This has been working out really well because some days, I feel guilty about even taking a break to eat.)

“By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”

I’ve been exclusively scouting Kroger’s manager’s specials because times are tough and life is rough, and I happened upon two boxes of mushrooms (a cremini/oyster/shiitake blend) that would go perfectly with my mission! In they went!

While we’re still on the topic of mushrooms, if you’d like a chance to win $5000 (that’d pay for  10% a year of med school for me!), go enter your recipe to The Mushroom Council’s Swap It or Top It contest!

One-Pot Mushroom Veggie Rice

 

Ingredients:
-3 cups short-grain brown rice
-1 1/2 tbsp oyster sauce (optional)
-2 tbsp soy sauce
-1 tbsp mirin
-drizzle sesame oil
-2 4 oz. boxes cremini, shiitake + oyster mushroom blend
-2 eggs
-1/3 bag frozen vegetable soup mix (okra, peppers, corn, onion, carrots, peas)
-freshly ground black pepper, to taste
-dash of sea salt

Instructions:
1) Rinse off the rice and fill it up to the 3-cup mark with water (or vegetable broth, if you so desire).
2) Add all other ingredients into the pot and give it a little mix.
3) Press start!
4) After rice is finished cooking, crack eggs over the cooked rice and mix. Cover it again and let stand for another 5 minutes so the eggs can cook.

Before pushing start. :O You can mix it around a tiny bit if you’d like! I think this is tad blurry because I was super hungry and assumed it was a clear photo. My apologies. :[


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Recipe ReDux: Pumpkin Pistachio Kale Fried Rice

The theme for April 2014 is…

Treasured Cookware: Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!

I had slight difficulty with this one, mostly because my family doesn’t do all that much cooking. My dad once gave me a bowl of mustard pasta (yes, really) and I made the mistake of believing my mom.
(dad): Try it!
F: (sniffs the pot of pasta) Why does it smell kinda…strange…?
(dad): Just try some!
F: Did you have any yet?
(mom): Yeah, I had a bowl of it. It was fine.
F: Well, okay then.

In case you were wondering, I now have trust issues. I forgot that my mom doesn’t love and adore food the way I do, and pretty much only eats because it’s necessary to survive. ;_;

This entire back story is really just to explain that there isn’t actually a piece of classic cookware that’s been in my life for as long as I can remember. The one constant I can consistently recall (which may or may not have to do with the fact that I’m Asian) though is our rice cooker! Since I’m currently located across the country from my family, I’m obviously not using the same one they have, but I absolutely adore this thing. <3 I’ve used it for all kinds of kitchen experiments in the past 1.5-ish years–for instance, to bake cakes for friends’ birthdays and to cook quinoa.

The recipe is adapted from here! One look at that picture and there was pretty much no way I could go on without trying to make it. The substitutions were done based on my budget/what I already had in my apartment, and it didn’t come out looking anywhere near as pretty as the recipe I modified it from, but people liked it a lot! It’s been ages since we’ve been able to do a potluck (med school got in the way), so I gathered everyone at my place over the weekend and we had a mega-feast! It’s been a long, long year, so it was great to be able to relax for an evening while enjoying great food and company. :]

Pumpkin Pistachio Kale Fried Rice with Maple Tofu Cubes

 

Ingredients:
-4 cups brown rice (cooked)
-1/2 cup raw pistachios, shelled
-1/2 small sweet onion, diced
-3 cups kale, chopped (thick stems removed)
-1 grapefruit (juice + pulp)
-1 cup pumpkin puree
-sea salt, to taste
-black pepper, to taste
-pinch of cayenne pepper
-3 cloves garlic, minced
-1 tbsp EVOO
-2 tsp honey (can sub with maple syrup to make it vegan!)
-1 tsp ground ginger
-1 cup firm tofu, cubed

Instructions:
1) Cook rice in rice cooker. (Preferably day-old rice.)
2) Heat 1-2 tsp EVOO in a skillet (or ginormous pot) over high heat. Add the chopped onion + saute for 1-2 minutes. Add pistachio nuts and saute for another minute until they’re toasted.
3) Add in another tsp of EVOO and add rice, pumpkin, salt, pepper, grapefruit, garlic and spices. Toss and saute so that pumpkin distributes evenly through the rice.
5) Add grapefruit juice to hydrate the pan and ingredients. Saute until it absorbs. Transfer to large bowl.
6) Add tofu cubes to skillet Drizzle honey and ground ginger over tofu cubes.  Add a bit of salt and pepper.
7) Saute on high and toss it with the rice until just combined.
8) Serve hot!


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux Contest entries only. Any links added to this collection for non-ReDux posts will be deleted.)

This was the view from our “front porch!” WV paints its sunsets as though the sky’s on fire. My phone camera doesn’t do it justice, but it’s still beautiful all the same. <3

This was all but three of us! (One’s taking the picture and two of em’ came later.)