It has been an amazing year! Last summer, teaching was just a wish of mine. Both of my parents were teachers, so I think it must be in my blood! Since that time, I have had some tremendous opportunities to teach for some of the greatest community education programs in the area (I even made the cover of one of the fall catalogs)! I have also taught for some public schools, done TV news demonstrations, trade shows, farmer’s markets and taught for private parties. WOW – I would have never guessed this would all happen this year. I feel blessed and honored to be able to teach my culinary experience and knowledge of Asian cuisine. Thank you for all the support and I look forward to another wonderful year of TEACHING!
Sushi (すし, 寿司, 鮨, 鮓, 寿斗, 寿し, 壽司?) is a Japanese food consisting of cooked vinegared rice sushi-meshi (鮨飯, “sushi rice”) combined with other ingredients (neta [寿司ネタ]), usually raw fish or other seafood. Neta and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is vinegared rice. The rice is also referred to as (shari [しゃり]) and “sumeshi” (酢飯, “vinegared rice”).
Raw meat (usually but not necessarily seafood) sliced and served by itself is sashimi. Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are actually distinct and separate. Sushi refers to any dish made with vinegared rice.
I have several videos on Youtube if you would like to see how to make it – it’s easier than you think!
We expanded our garden from two beds to 6 beds this year. Last year was a “test” year for us, as we have a lot of deer around. It did well, so we decided to make it bigger and better! It was a family experience, as we had the kids start almost all of the garden early in the year from seed. We used our cardboard egg cartons and made a day of it. It was so much fun watching the seeds grow indoors for the weeks leading up to planting day. Planting day was also a group effort – the kids seem to take such pride in what “they” have grown. The garden has really taken off in the last few weeks, and we are on our second harvest of herbs and veggies. Tomatoes aren’t quite there yet, but there are a LOT on the plants. I see canning in our future! Hope your garden is as happy and that you are enjoying yours as much as we are enjoying ours! Happy Harvesting!
Definition: Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with vegetarianism itself. Look for tofu in the produce section of your regular grocery store.
Types of tofu: There are two main kinds of tofu, silken or soft tofu, and firm or regular tofu. When cooking with firm tofu, you will usually want to drain and press the tofu first, and some recipes will tell you to freeze and thaw your tofu.
Please check out this new recipe I posted on Youtube using tofu.
How To Make Stir Fry Beef With Home Garden String Beans:
I have many other recipes on my Youtube using tofu. I hope you enjoy.
By popular demand….advanced sushi!
Check out this recipe utilizing green tea. A follow up to my post about the health benefits of it. Refreshing!
Did you know that there are over 30 kinds of Chinese Cabbage? Obviously it is a very popular ingredient in Asian cuisine. Just thought I’d share some information about this that you might not be familiar with. It is terrific in soups, salads, and stir frys (and more!) Give it a try!
Chinese cabbage - As many as 33 varieties of Chinese cabbage have been identified in Asia, and the most common varieties in the West are celery cabbage or pe-tsai, pak-choi or “bok choy”, and “choy sum”.
- Celery cabbage or “pe-tsai” is native to China , where it has been consumed for thousands of years. Also known as Chinese celery cabbage or Napa Cabbage, it is eaten on a daily basis in northern China . Celery cabbage resembles a Romaine lettuce. The leaves are crisp and delicate with a faint cabbage taste. Use the crinkly inner leaves for salads and the outer leaves for stir-fry. Also called Chinese cabbage.
- Pak-choi or bok choy also known as “Chinese white cabbage”, Chinese chard, or Chinese mustard, it is a leafy vegetable similar to Swiss chard and celery. The leaves are dark green and its whitish ribs are crisp and thus frequently is used to give stir-fry dishes a crunchy texture. There are many varieties of pak-choi, some of which are short-ribbed while others have long ribs. A popular variety is baby pak choy or ” siu pak choi “, a smaller version of pak choi. Pak-choi is available year-round in most supermarkets. Select bunches with firm, white stalks topped with crisp, green leaves and refrigerate in an airtight container for no more than three to four days.
Another variety is called tsai shim,” choy sum ” , ” bok choy sum ” or ” Chinese flowering cabbage “. The light green leaves, pale green stems and clusters of tiny yellow flowers on the tips of the inner shoots are edible.
A great and refreshing spring/summer recipe!
I’m looking forward to a new opportunity that is happening this week. On Thursday I will be the guest chef at this Farmer’s Market in a beautiful community! I will be there at 9am. Below is a link below to their website and there is a link to the chefs series schedule. Please come out and see me.