Side Effect

Steamed Lotus root and greens

‘It’s not easy being green’. Kermit the Frog is right. I know I will never be a vegetarian. However, my inner thoughts are telling me I should be more sparing on meats and stay away from sweets or was that my waist line talking? When I feel heavy (literally) I must go for a green (er) dish.

This dish’s crunchy lotus roots were satisfying and require only one skillet plus it is low-fat. The only thing I would do differently next time is omit the vinegar and use lemon juice instead. Vinegar gives this dish some tanginess but discolors the greens. Over all this is a simple dish yet the variations could be endless. Although we had it as a main dish, it would be a great side dish.

Ingredients for 2 servings

Equipment: non-stick skillet with lid

• Lotus root 2 tubes (see picture) Scrub skin well under running water. Slice into 1/4 to 1/2 inch pieces.
  
• Leafy greens – Swiss chard, collard greens or bok choy roughly chopped.
• Olive oil 3 Tablespoons
• Vinegar or lemon juice 2 Tablespoons
• Whole grain mustard 1 Tablespoon
• Water 1-2 Tablespoons

1. Soak sliced lotus roots in a bowl full of water for 2-3 minutes.
2. Meanwhile, prepare sauce by combining 2 tablespoons of olive oil, vinegar(or lemon juice) and mustard in a bowl. Set aside.
3. Pat dry lotus roots with paper towel. Heat remaining 1 Tablespoon of olive oil in a non-stick skillet at medium high heat. Lay lotus roots in the skillet and slightly brown both sides.
   
4. Pour water in the skillet then immediately cover with lid. Steam for 2-3 minutes.
5. Coat greens with prepared sauce then place over the lotus roots, cover with lid again and steam for additional 1-2 minutes.
6. Serve as is or with a little bit of soy sauce or ponzu sauce.

My husband had a business conference to attend and give a presentation at Emerald City. 4 days of movie madness on Netflix at home or 4 days of exploring the city (and some shopping), it was a hard choice but I chose the latter and went with him. This patch of land is near our hotel.It rained practically every day in the Seattle area. I was forced to be inside of the mall…not really. The weather was dry enough one afternoon, I strolled through Bellevue City Park next to Bellevue Square Mall. Still quite chilly, blossom of double cherry could still be seen here.Tiny Japanese cake shop Fumie’s Gold was at the edge of the park. I bought a Mount Blanc cake.

I ate at a section of the park called Belvedere.One single red rose I spotted stood out against the green back ground.

We had pretty good ramen at Kukai (空海) restaurant in Bellevue.

2nd visit to Lynn's Bistro in downtown Kirkland was again a pleasure. We tried three course dinner for $30 per person (They also offer three course for $40). Marvelous dinner rolls were welcomingly warm.

Before heading home, we stopped at KiKi’s delivery service. Just kidding. It’s a Taiwanese bakery. Most breads are $1.75. $5 if you buy three.The vanilla pudding we ate in the car. I don’t want to brag but mine are a notch silkier.The side effect of good eating is already happening. More green diet have to be enforced.

These calla lilies are gift from neighbor. She kindly pointed out that I spelled calla lily wrong in the last post. I like her and her mom!Too much light maybe? Taking good photos is difficult but correcting photos using computer program is even harder.

 

 

 

Stuffed

Green Pepper stuffed with Lotus Roots and Squid

It was a dismay to find squid in the freezer while I was getting out my oil paint case (which I store in the freezer to keep the paint fresh). How old is this thing? I can’t even read the date on the package. Why I didn’t see you when I was making oknomi-yaki? What a shame if I throw it away, right? Even though it’s color has turned yellowish?

I reasoned that squid was protected from the elements for who knows how long,  therefore it is perfectly safe, the discoloration is a totally natural occurrence. Besides, just because I can’t see the expiration date that doesn’t mean I bought it a long time ago. I might have purchased it last week, me not squid getting old, I forgotten all about it, not likely but possible. Anyhow, I have to come up with a dish where the squid is not a show piece but behind scenes…perhaps a suspicious…I mean mysterious presence.

The Japanese recipe site COOKPAD gave me inspiration and aha! It worked.  With a sign of relief, I’m reporting to you that no one in my family got hurt. My husband even gave me a huge compliment for the unique dish. Well, ahhh.. yes I’m glad we all have strong stomachs, ha ha ha. Memo to myself-our family’s health comes first, organize the freezer and don’t be stupid-not necessary in that order.

Ingredients and direction for 8 stuffed green peppers

• 4 medium size Green pepper-cut in half lengthwise and remove seeds and white parts.
• 2-3 Tablespoons Cornstarch or potato starch plus more for dusting.
• Lotus roots 250g-peeled, slice eight 1/4 inch thick slices from it. Soak all the lotus roots in water with 1 teaspoon of rice vinegar for 5-7 minutes.
• Squid about 200g- I used body only, no cartilage, no eyes and no intestines but legs are optional. Chopped in small pieces.
• 1 green onion minced
• Ginger roots 1-1/2 inch length grated
• 1 Tablespoon white or black sesame seeds pan roasted*
• Salt 1/2 teaspoon
• Sesame oil  1 Tablespoon
• Rice wine or water 3 Tablespoons

1. Dust inside of green pepper with some cornstarch. Set aside.
2. Pat water soaked lotus roots dry with paper towels. Grate what is left of the lotus roots after you’ve cut the 8 slices.
3. Mix grated lotus roots, squid, green onion, grated ginger root, roasted sesame seeds, salt and cornstarch in a large bowl.
4. Stuff the green peppers with the lotus root mixture.
5. Dust sliced lotus roots with cornstarch then put on top of stuffed green pepper. Push lotus root into the stuffing so that it adheres. Dust lightly on top with more cornstarch.
6. Heat sesame oil in a non-stick skillet at medium high heat. Put in the stuffed pepper, lotus side. Cook until the it turns into a golden color.
7. Flip and cook the other side till it is a nice brown.
8. Pour sake or water in the skillet, cover and steam over low heat for 4-5 minutes until all the liquid evaporates. 
9. Serve with ponzu, soy sauce or mayonnaise. A few drops of lemon juice added is also a nice touch.

* Roasting sesame seed is very simple but gives the dish a nice aroma and flavor. Put seeds in a non-stick pan and shake the pan constantly an inch above the cook top to cook seeds at medium heat until aromatic.

Tomato season is finally over. We enjoyed the blessings.

Here are some of tomato dishes. Pasta with Tomato and Almond pestoPasta alla Norma-roasted eggplants was surprisingly delightful.I froze tomatoes overnight, grated and mixed with honey and lemon. Refreshing slushy drink!Autumn scapeWatermelon that didn’t. Feeed me~! Just kidding.My husband brought home 6 crème brûlée beignets from a food cart near his work. I don’t eat anything after 9 PM…oh, all alright maybe just one.My oil painting teacher shared some roses from her garden.

Our pumpkins are ready for Jack-o-lantern-Cinderella, White pumpkin and Howden known as Halloween pumpkin. Have a Happy Halloween tomorrow!