Snack Recipes

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Fresh Garbanzo Beans (Chana) Recipe

Fresh Garbanzo Beans (Chana)

01.30.10 by Jackie
Whether they're called chana, garbanzos or chickpeas, most people are probably familiar with the dried version of this versatile legume. Fresh chana beans however, may be new to many, but are delicious in their own right and deserve to be used more. They taste very different from the canned or dried version; they have a mild sweetness with a light, buttery, tender texture. If you're looking for a snack, fresh garbanzos are a great a source of fiber, protein and iron.



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Sun-Dried Tomato Pesto Palmier Recipe

Sun-Dried Tomato Pesto Palmier

01.28.10 by Jackie

If you're planning on having a romantic meal on Valentine's Day, check out these adorable heart-shaped puff pastry appetizers. They're called palmiers. I've made a different version before with a traditional basil pesto, but today I decided to make them with sun-dried tomato pesto. Not only does it taste great, but the red color makes these little treats perfect for Valentine's Day.

Even though palmiers look really fancy, they are ultra simple to make. If you're in a real hurry, you can even use store-bought pesto. Don't worry, I won't tell.


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Strawberry Muffins Recipe

Strawberry Muffins

01.14.10 by Jackie

Marbled Muffins made with homemade strawberry jelly are our family favorite. The muffin batter is  mildly sweet with a touch of acidity from the strawberry jelly. I used strawberry extract and lemon zest in the batter and repeated both flavors in the jelly.

The muffins have a subtle elegance that makes a perfect treat for tea parties or for children's birthdays or play dates. I've made them for both, and they're always a hit. The design is my own attempt at modern art; I put a dollop of the jelly on top of the batter and then use a toothpick to draw in random designs. It's not Jackson Pollock, but hey, I'm sure it tastes better than his paintings!

Strawberry Muffin Recipe with Picture


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Scrambled Tofu and Kimchi Recipe

Scrambled Tofu and Kimchi

01.14.10 by timran

Using the kimchi from yesterday's post, I made a dish today for true vegetarians and vegans like my Aunt Elise. She is a monk from Vietnam who's currently visiting us, and one of her favorite meals is mock scrambled eggs with kimchi.  The mock scrambled eggs are actually scrambled boiled tofu. Today, I made mine with turmeric and green onions.

The fluffiness of the tofu complements the salty flavor of the kimchi well. Lulu's New Year's resolution has been to exercise and live a healthier life. He's enrolled at the gym and has been going regularly. My way of supporting his effort is by making quick, healthy meals and snacks that are tasty and good for him.


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How to Make Kimchi Recipe

How to Make Kimchi

01.13.10 by Jackie

Kimchi is a Korean pickled dish made of vegetables. It's absolutely delicious and goes with almost every meal. Aunt Elise, maman's sister visiting from Vietnam, taught me how to make a simple version of kimchi. It doesn't have the red color traditionally associated with kimchi, but there are actually several varieties, like this one, that have little or no red chili. What can I say, I'm kind of a wimp when it comes to spicy food.

We only used Napa cabbage, very simple seasoning and a good bit patience. It takes a few days for the cabbage to ferment, and then it's ready to enjoy.

You usually eat kimchi as a condiment with another dish, and my favorite "partner" is Cơm Gà Siu Siu. It's boiled chicken in a caramelized-onion broth. Serve the pieces of chicken with jasmine rice (cooked in the same chicken broth as well, I'll post the recipe soon), nước mắm (fish sauce in Vietnamese) and kimchi on the side. Lulu, on the other hand, just likes eating it by itself. However you decide to use it, homemade kimchi is definitely worth the effort.


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