Kale Chips

Kale has been labeled as a "superfood" because of its high content of micronutrition and fibers. It is especially rich in vitamin K--a cup of kale leaves contains 1020% of the daily requirement--that I wonder if I might overdose with it. No wonder kale has gain popularity among health-minded people. Look at all the kale chips in the organic sections in Whole Foods and Trade Joe's. 

I have grown some kale seeds this winter and it gave a very modest production. Timmy has been buying kales regularly and making kale chips at home and is very good at it. I thought, why don't I make some kale chips out of my own kale?

Kale, underneath an artichoke

They look green and "fibery". 

Kale chips with pistachios and red pepper flakes

1)Rinse.
2)Take hard stems off kale leaves (leave only tender leaves and stems)
3)Spin-dry the leaves.
4)Add olive oil liberally.
("Liberally" is the way Julia Child added parsley in her dishes. I thought she must be in love with parsley when I heard it. A study on the Mediterranean diet has suggested that people consume 3 tsp of olive oil daily.)

5)Massage the leaves evenly with olive oil. 
6)Spread the leaves on a baking tray. Try not to lay leaves on top of each other.
7)Add salt, red-chili flakes (optional), pistachios, some lemon juice.
8)Conventional oven 300F,15 min or until the leaves are crispy but not burned.

The result was pretty good--they are flaky, spicy, and tangy. 

Early last year I started to be more aware of the relation of health, nutrition and diet. Timmy and I have been eating more vegetables, fruits, whole grain and nuts. Sometimes I wonder, does this really work? After all, "the war against cancer" has been totally a failure in the past 30 years. Everyday thousands of people are diagnosed of all kinds of cancers and are then suffering from destructive therapies. What is this all about? Why can't people peacefully exit with grace? What's the secret of longevity? I really admire what Michelle Obama has been doing to promote healthy diets and exercises. It is important to everyone.

Vegetarian dumplings in Chinese New Year

This is a late post about Chinese New Year. 

In 2013 Chinese New Year (Snake Year), I made vegetarian dumplings. These vegetarian dumplings are traditionally made on Chinese New Year eve and eaten on the next day, with the hope that the whole next year will go by smoothly. I guess it is because eating meat involves killing, chopping--things related to anxiety and lack of peace. The recipe is from my aunt. My grandma and my mother used it too. 

Here it is:

Ingredients: 1/4 Napa cabbage, 2 carrots, a small bundle of green bean vermicelli, 5~6 mushrooms, a small bundle of bean sprouts, some cilantro, fermented bean curd (Ranch 99 has), sesame oil, and salt.

To make the filling:

1. The cabbages are chopped and squeezed out water. 

2. The other vegetables are chopped and mixed with chopped cabbage. 

3. Add fermented bean curd and sesame oil. Taste. Maybe add more.

4. Add salt and taste.

To make the dumpling:

5. Follow the procedure described before to wrap the dumpling.

http://joelvegetablegarden.blogspot.com/2012/09/zucchini-shrimp-potstickers.html

To boil the dumpling (Option 1):

6. Boil plenty of water in a large pot. Add dumplings and gently stir. In a minute or two, the dumplings will float. Keep boiling until the wrap is fully cooked. Total time 4~5 minutes. 

To steam the dumpling (Option 2)

6'. Boil water in a large steaming pot. Put dumplings on wet cheese cloth. Cover and steam for 7~8 minutes. 

7. Serve hot with vinegar. 

The result was pretty good:

The vegetarian filling: Napa cabbage, carrots, mushrooms,bean sprouts, Fermented bean curd, sesame oil, etc. 

I boiled the dumplings. Steaming is another option.

Vegetarian dumplings

In my 20s I thought my life had taken an unconventional direction, but now it has converged to the path my parents and grandparents took. It is about making delicious food and sharing them with family and friends. It is about love, memories, and tradition. I love and am loved. 

Timmy said it was super delicious even though the flavor of fermented bean curd was a surprise.