Seven years go, David and I lived for a couple years in the Upper Eastside. A time long before our gluten-free days, our favorite neighborhood place for Chinese food delivery was Café Evergreen (which, it seems, has now closed). One dish in particular remains in my mind, mostly because it was so simple yet surprisingly satisfying: sauteed enoki mushrooms with spinach. I recently had 2 bunches of enoki mushrooms and spinach sitting in my fridge that I needed to use, so I decided to make my own interpretation of the Café Evergreen dish. This veggie dish is very simple, quick, and delicious. The enoki mushrooms almost feel like “noodles.” I didn’t have any fresh ginger on hand, so I used ground ginger, which worked fine — but next time, I’ll probably use fresh grated ginger instead. Continue reading
‘Tis the season for winter greens! I recently found on sale these these little bunches of black Tuscan kale, locally produced by Satur Farms. They are smaller than your more typical kale, and have a bumpy, crinkly surface. In the past, David hasn’t been the biggest fan of kale — he finds kale bitter and its stems too tough. I thought I’d give the black Tuscan kale a try anyway, mostly because they looked pretty. Surprisingly, David LOVED the black Tucan kale and couldn’t get enough of it! The black Tuscan kale has an earthier, almost sweeter flavor than the large type of kale, and the texture is lovely — the leaves are soft but not mushy . After blanching the kale, I cooked the leaves very simply with sauteed red onions and garlic — a perfect pairing with a pork chop.
Here’s how: Continue reading
I love all-natural fizzy beverages without/very little sugar and low (or without) calories. When we lived in Stockholm, I went crazy over their wide variety of sparkling water flavors. My recent favorite fizzy beverage treat is Kevita Sparkling Probiotic Drink. It contains 4 strains of live probiotics and is low calorie, gluten free, lactose/dairy free, made with certified organic ingredients and is vegan, too! My favorite flavors are the Coconut, Mango Coconut, and the Strawberry Acai Coconut, which have the least amount of sugars (the Coconut one has the least). The drinks are similar to konbucha, but without such a strong “fermented” taste (I think). I have only seen Kevita at Whole Foods so far, and they are priced around konbucha prices ($3+) so they are not cheap. But they are delicious and refreshing, and satisfies my sweet craving during the day. If you see Kevita and are interested, give it a try!
And it’s December!
Hard to believe that 2012 is in its final month. It’s been a long while since last I’ve posted, so I have some major catching up to do. My early next year/New Year resolution shall be to post more regularly!
In the meantime, here’s a comfort dish for the winter months — spicy ginger cauliflower “fried rice.”
I have seen various cauliflower “fried rice” in various paleo food blogs and recipe sites, but had never tried making it. Cauliflowers in our kitchen tend to end up being roasted. But when David and I went to a Japanese super market a few months ago and came across beautiful, thinly sliced Berkshire pork belly — and I had to buy it. What to make with this paper thin pork belly slices? (Cauliflower) “fried rice” seemed like a good idea.
Oh, and some gorgeous shimeji mushrooms were on sale, too. Perfect.