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Chive Pancakes | Paula Marcoux

Ingredients

For the sauce:
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (or another of light soy sauce)
1 tablespoon rice vinegar
1 teaspoon sambal oelek or other Asian hot chile paste
1/4 cup chicken broth (or water, plus another dash or two of soy)

For the pancakes:
1 3/4 cups (8 ounces) all-purpose flour
1 3/4 cups (6 ounces) unbleached cake flour
1 teaspoon salt
2 tablespoons peanut, canola, or corn oil, plus more for frying pancakes
1 1/4 cups boiling water
Asian (toasted) sesame oil for brushing
1 1/2 cups chives or scallions, finely chopped

Preparation

1. Make sauce first to let flavors marry. Mix all ingredients and let rest while you make the dough.

2. With a food processor or by hand, mix together flours and salt. Stir in 2 tablespoons oil, then, gradually, the boiling water. (You may need a few more drops water, but wait and see.) Once it comes together in a ball, knead by hand a few minutes, then let rest airtight for 30 minutes.

3. Roll the dough into a cylinder, and cut into 12 even-sized pieces. Roll each into a smooth ball. Cover with a moist towel or plastic wrap so they don’t dry out.

4. Roll one ball out thinly, brush with sesame oil, sprinkle liberally with chives, and roll up snugly in a cylinder. Coil the tube of filled dough in a spiral, keeping the seam to the inside. Press together a bit, and set aside, covered, while you fashion the rest.

5. Gently roll each pancake flat. They should be 4 or 5 inches in diameter and about 1/4-inch thick. (Light-handed rolling preserves all-important layering for the best texture.) Set up a couple large skillets or a griddle; heat 1/8 inch of oil over medium heat. (You can continue rolling as you fry.)

6. When the oil is hot, fry the pancakes (as many as you can at a time without crowding) until golden brown and crispy and cooked through — they should take about 3 minutes on the A side, and 2 minutes on the B side. Drain briefly on a rack or paper, cut in quarters, and serve hot with dipping sauce.

brown basmati rice

Brown Basmati Rice Salad | Authentically You! Wellness

This recipe comes courtesy of Lara from Authentically You! Wellness.

Ingredients

  • 10 oz Brown Basmati Rice (uncooked)
  • 20 oz Boiling h20
  • 1 TBL EVOO
  • 3 Scallions, finely chopped
  • 1 Organic Cucumber (chopped into bite size pieces, leave peel on)
  • 2 Large Tomatoes, finely chopped
  • 1 Red Pepper, finely chopped
  • 1 Red, Sweet Apple, cored and chopped, unpeeled (optional)
  • ¼ cup Raisins (optional) Or Dried Cranberries
  • 10 oz Raw Walnuts, Unsalted, finely chopped (optional)
  • Avocado (optional)
  • Any Dressing (optional): Balsamic Vinaigrette or Raspberry Vinaigrette or Extra Virgin Olive Oil & Balsamic or just plain sea salt, is the way I love this!
  • Sea Salt
  • Freshly ground Black Pepper (optional)

Preparation

Cook the brown basmati rice as directions indicate (I like to coat the rice in the oil prior to adding in water), bring to a boil, cover and simmer for allotted time, which is typically about 40 mins, until water has been absorbed. Also, feel free to double this recipe as it stands up well in refrigerator throughout the work week. It is essentially a 2:1 ratio (H20 to rice).

Meanwhile, chop / dice vegetables  into small bite size pieces and place into large bowl to mix.

Once rice has cooked, drain excess H2O in colander and allow to cool a bit. Once on cool side (you can always stir everything together whilst warm, it is delicious!),

Add rice to chopped vegetables, give a stir and plate up.

This is great served over raw spinach and mixed greens, along with individual serving sizes of diced up pre-boiled or grilled chicken (mixed right into the rice serving, before going onto plate), chopped up avocado (1/2 per individual serving, if you like) and then a bit of dressing or perhaps just sea salt and freshly ground black pepper.

Experiment. See what feels right for you. Tofu is also a nice alternative to this (as opposed to chicken). Sometimes I skip the apple, raisins and walnuts and keep it on the purely vegetable side, depending upon what feels right that day.
Top it off with some fresh chopped parsley, if you’ve got it on hand.
This recipe stores really well by keeping the chicken/tofu/avocado separate.
Be Well. Eat Healthy. Love.