Vegetarian Delights

Guest written by our friend Katie Callahan

For vegetarians, finding great recipes to cook and bake can be a challenge. It seems like so many chefs forget that a large portion of the population are practicing vegetarians and vegans. It can be truly difficult for any vegetarian to find recipes to bake that are within the value system a person practices. However, the show "Vegetarian Delights" exceeds all these norms. This show teaches vegetarians exactly how to bake the most incredible dishes that also taste simply divine. I love watching this show on my Direc4U tv, since I consider myself a practicing vegetarian.

There was a time when I would get very frustrated at the lack of baking options I had as a vegetarian. It seemed every time I turned on the television, I could never find good shows that would teach me how to bake. Many of the shows featured recipes involving meat or other sorts of things prohibited in my diet. I would get so upset that no chefs dedicated any recipes to vegetarians. But, this show has been the answer to all of my problems. I have learned a plethora of great recipes to use from this awesome show. I highly recommend this show to any struggling vegan or vegetarian. From this show, a person will learn all sorts of great recipes that one can incorporate into a diet!

Back in the habit.

I haven't posted in a while, and that's because I haven't cooked in awhile. A lot had been going on with my life that prevented me from doing that. Plus, I'm back in California now. Also, living with a family that cooks and working a full time job will keep you from spending your precious time in the kitchen.

Though, to be fair, I have made a few things now and then for birthdays, but it wasn't anything too fancy. Today, I decided to make put a few things in the slow cooker to whip up a good fish stock.

Hopefully tomorrow or the next day, I will turn that into either a bouillabaisse or a ramen dish. We'll see. Until next time, to every one else...

Happy Cooking!

White Rice DeMystified!!! (Recipe)

As those who follow my blog know, rice is a staple, a must, within my diet. It has to be white rice though. I don't like the taste of brown rice. Nothing against brown rice. I just don't like the taste. Too wheaty.

Anyway, I recent learned a shocking fact. A lot of people within the American community seemed to think that white rice is actually brown rice, but bleached.

(Record scratching sound!!)

As a matter of fact, a few friends of mine (american) seemed to think so too. After so many years of hanging out with me, I never knew they thought so. My first thought was, "Really? Truly really?"

Then, it was followed by, "Why?"

I thought back to all the rice paddies back at my gramma's place. I thought back to all those days picking out the shell that was not milled out within the sea of white rice grain. Then, I asked myself, why would anyone take the time, energy, and money to bleach out brown rice when there are perfectly good wholesome, delicious white rice already?

I couldn't find an answer and no one seemed to be able to give me one. Does any of you have an answer for me?

I love rice. Michael seems to think that rice is awesome because it's bland. I argued with him all the time about this. Rice is definitely not bland. Yes, the rice you by here might not have a lot of taste to it because it was packed away and shipped across an ocean. However, freshly gathered and milled rice at the beginning of rice harvest season is the best and most delicious bowl of rice you'll ever eat.

There's a phrase that you hear a lot around the market around where all the people that are competing to sell you rice, "My rice is as good as rice at the start of harvest!"

When they are that fresh, the rice is subtly sweet and a little nutty. Add a little bit of salt and pepper or soy sauce. It's heaven. Do you know what's even better? Freshly caught fish and vegetable right out of your garden. Eat that meal with freshly harvested rice. It's Heaven! I guarantee you. There's nothing better.

I remember during a summer vacation in Vietnam. A bunch of us went fishing just for fun one day. We caught a bunch of fish. I don't even know what kind of fish they were, but my aunt made them for dinner that night. It was the most delicious meal I have ever eaten. It was simple too. Just fish and rice. Thinking about it now makes me just want to jump on the next flight back. I really miss those days.



As I revel in these memories, I bid you all a happy day. As always, Happy Cooking!

Misadventures in cookings!

It has been a while since my last post. Sorry, life has been a little hectic lately. A lot has been going on.

There was the start of school. Work always take a big chunk out of my life. There was also the trip to Vegas. Parties, meetings, get-togethers, and so on, and so forth. Another confession: I hadn't been doing a lot of inspiring cooking lately. Most days, it was just throwing a bunch of stuff together and hoped it turned into something edible.

There were a couple of days I went out of my way to actually make something that is not stir-fry and rice.

On my dad's birthday, I made a no-bake cake. It consisted of ricotta cheese, semi-sweet baking chocalate, chocolate wafers, and lots of sugar. I think I'm missing a couple other ingredients, but it was a month or so ago. It turned out okay. I did not like working in a kitchen where I don't have all I need. The ricotta cheese was not blended enough, and the chocolate didn't work well with the cheese. There wasn't enough sugar in the cake. So, I made a strawberry-jelly thing to add a little more sweetness to the dish. Over all though, everyone says they like it. So, I guess, that's all that really counts.



To kill my ego, here's a picture of a decent cake. It's called a Miroir from a great bakery/cafe called Cafe Blanc. They have the greatest little cakes and such. They also have great gelato. Every order of cakes comes with a small pairing of gelato. This is a large version of the individual version they sell.

Undying CRAVINGS!!!

If I haven't mentioned this already, I'll mention this again. I am Asian. Thus, living in this country, I sometimes crave certain food. Also, if rice isn't a part of my diet for a while, I get massive cravings for it. Sometimes, after I eat foreign food such as American, Mexican, Italian, etc, I get cravings for rice. Nothing fills me up like rice does. The fullness that I get from rice is different compares to other food. I really don't know why.

With Vietnamese food, the cravings that I get from time to time is different from when I crave food such as tacos or steak or a burger. Steaks or tacos or burgers are food I get in "the mood" for. Other things such as rice or curry or..."Chè"

"Chè" is a Vietnamese dessert. It's also a dessert I've been craving. Actually, I am not sure if it's strictly Vietnamese, because one I have been craving for is called Chè Thai.

Chè is sort of like a pudding, for the lack of a better word. It's can be liquidy but also a little thick, too-like pudding! Usually the liquid is coconut milk. Sometimes it could be a sort of a caramel sauce. They are devilishly delicious. They are the ice cream of Vietnamese people.

So, several days ago, I was craving for Chè Thai. (Quick lesson on Vietnamese adjectives or modifying words always follow after the noun its modifying...kinda like spanish! So Chè Thai would loosely translated Thai Pudding.)

I hadn't had Chè Thai in a very long time. It is made up of crushed ice, lychee jelly, canned lychee, jackfruit, and jelly. They're all swimming in a deliciously sweet sea of coconut milk.



I don't know why here in America they classify it as a drink because it really is not a drink. It is a dessert. If you order it with your food, all the crushed ice will melt by the time you get around to eating it.

Writing about it makes me crave it oh so much. I think I will have to get myself some soon. You all should try some too.

As always, Happy Eating!

My Great Inspiration!!!

Aside from being a Food-a-holic, I am also a Graphic Designer, filmmaker, animator, poet, writer, and so much more. Although my drive has decreased a lot lately due to changes and stress, sometimes I still urges to do things. That's why there a times when I go on cooking/baking/eating binges of certain things. It's also why when I cook I never cook the same thing twice.

I always has urges of inspirations, "what ifs" moments, and "oooh, maybe I should...". There are a few recipes in which I stay true to. One of them is a Tuna and Macaroni Casserole. Sometimes I put mashed potatoes in it. Sometimes I don't. I like potatoes, but since this special treat is usually an order from my brother. I cook the way he likes it. I really don't know how else to change it though. So, it stays as is.

For the rest of the time, though, I find creative ways to do things even when I try not to.

As I mentioned above, I am a filmmaker or at least for now, an aspiring filmmaker. I co-own an animation company. This has nothing to do with the animation company, though. I have been trying for months to come up with a show or at least a concept for an animated show for a company in Japan. So, as I was thinking and going through what to write for today's post, an idea came to me. It's not so much an original idea but I want to make a show about food/cooking and such.

I like transforming magical girls show. So, I thought I should incorporated it somehow. Michael wants me to do a Magical Girl as Defender of Good Food and fight against Evil Organization of Obesity and Bad Food. It sounds a little too out there for me though. I don't know I'm still thinking about that so...yeah...Will keep you all posted.

EDIT: For those of you who knows a thing or two about anime and japanese shows, just think about it in terms of shows you know. I was thinking something a long the line of a cross between Sailor Moon and Yakitate Japan! What do you all think? Too much? Too generic...at least for Japan? Too weird?

A Little of This and A Little of That

I am Asian American. Thus, my taste palette has a little bit of Asian mixed with a little bit of American. Some might find that to be a great thing. "You can cook both American and Asian food," they would say, "That's terrific!"

No, no it's not, and no, I can't. Everything I cook is just that: a little bit of Asian mixed with a little bit of American. When I cook American food, or even Italian or Mexican, whatever dish would have a hint of Asian in it. When I cook Asian food, it would taste a little American. Nothing I cook would ever taste exactly like an American dish or an Asian dish.

It's a little frustrating sometimes. I am learning to accept that part of myself. I am a Traveler. I have no definite home (Read my Traveler Blog).

So, with my Asian-American-ness, I spiced up this favorite Vietnamese shrimp dish.

I call it Spiced Pan Roasted Shrimp.

Spiced Pan Roasted Shrimp




Shrimps
green onion/scallions
butter
old bay seasoning
chili powder
salt
pepper
sugar
fish sauce

1. sprinkle some salt, pepper, old bay seasonings, and chili powder on the shrimps to marinade for about 5-10 mins, longer if you would like.
2. while the shrimps are marinading, sliced up the green onions
3. when the shrimps are done marinading, heat up a pan on high heat and melt the butter
4. add the shrimps, now here, it really depends on your taste, sometimes I like to leave the heat on high and cook the shrimps until it's cooked and there aren't much trace of juices left and then toss in the green onions for about 10-20 seconds.

This time, however, I turned down the heat about half way and let it cook until the shrimp is almost done. Then, I tossed in the green onion and let it cook until the shrimps were all the way cooked.

If anyone really want the original Vietnamese recipe, I can always post it.

I can never cook a traditional Vietnamese dish because I can't. The way I cook is not the same. So, when I crave a traditional Vietnamese dinner, I have to crawl to my aunt's house and eat. They try to teach me, and I try to learn. However, when I cook even when I suppress the creative "what if" urges, it still doesn't taste the same.

It makes me frustrated sometimes. Other times, its not too too bad.

As always, if you're brave enough to try these recipes, tell me how it went. So, Happy Cooking!