This is the COOLEST, BESTEST mug EVER!
http://www.japanesegiftmarket.com/Decole-MushroomMug.aspx
Thursday, March 17, 2011
Food containers
I can't get enough of hunting for a good food container. The obsession started with the whole BPA craze, when people wanted to stop using plastic. So originally, I purchased containers to replace our plastic ones. As I explored and purchased more containers, I realized that I enjoyed using my new containers much more than I ever did with plastic containers. Sure, plastic is less breakable and lighter, but there is just something satisfying about putting food in a glass or ceramic or metal jar. The solidness and weight of my containers make me feel sure that I have a quality, long-lasting item in my home. Also, I have no more problems with staining and pocking when storing tomato sauce!
My very first non-plastic container obsession were the glass containers from Anchor Hocking:
http://www.anchorhocking.com/prodd_4963_cat_300_bake_n_store_2_cup.html
I liked them because they came with glass lids, so there was no plastic or plastic coating touching my food. I also liked them because they are oven and freezer safe. I really wanted to be able to freeze foods without plastic. Unfortunately, my Anchor Hocking containers were not airtight, which means the food would get freezer burn in the freezer.
Then I went on the hunt for non-plastic, airtight containers because freezer burn is caused by dehydration and exposure to air. In my search, I came across Sanctus Mundo:
http://www.greendepot.com/greendepot/product.asp?prod_name=Watertight+Food+Storage+Containers&pf_id=SANCTUSSTEELRND&dept_id=4800&s_id=0&
Sanctus Mundo containers are made of stainless steel and currently, the rims of the metal lids are lined with silicone to make them airtight. The ones I bought years ago were lined with rubber, which eventually dries out and doesn't last as long as silicone. Although silicone is not natural, I'm willing to use it if it lasts a really long time. The Sanctus Mundo containers are probably my most oft used containers. Not only do I used them to store food at home, I also use them to bring lunch to work. Because they are airtight, I never have to worry about food liquids leaking into my bag. Thus far, they have been extremely durable, standing up to my carelessly rough treatment without so much as a dent to show for it. They are freezer safe and supposedly, they (without the lids) can be used on the stove and in the oven. I've never used them on a stove or oven, but I might try that one day. Still it would be nice if they were also microwaveable.
So my next obsession pointed back to glass containers. This time, I fell in love with Pyrex:
http://www.amazon.com/Pyrex-12-Piece-Glass-Serve-Store/dp/B002PEVOR2/ref=sr_1_4?ie=UTF8&qid=1300373585&sr=8-4
Actually, I've always loved Pyrex, but the particular set I fell in love with came with both plastic and glass lids. Like the Anchor Hocking containers, they are freezer and oven safe. Also like the Anchor Hocking containers, they are not airtight. What I like about the the Pyrex set I got is the price, size and shape. They are also not as heavy as the Anchor Hocking containers. Lately, I've been reaching for my Pyrex containers a lot to bake desserts, roast garlic and store leftovers.
However, I still need a good freezer container. The only freezer safe, airtight containers I have are Sanctus Mundo containers. Unfortunately, I only have a few and they are already in use ferrying my lunches to and from work. That means I have to get more. Luckily, I found out that there is a store called The Green Depot in the Village that sells them. I haven't tried them out in the freezer yet, but rest assured, it is on my list of things to try!
In the end, my favorite food containers are my Pyrex set with the plastic and glass lids, and the Sanctus Mundo containers. Currently, I'm considering obtaining some hermetically sealed glass containers, but I'm not sure if I'll get them yet. I have a good amount of food containers now and I feel like I should stay away from getting more until I figure out exactly what my current needs are. It's hard not to get all excited when I hear a rave review about a food container. I just love that stuff!
My very first non-plastic container obsession were the glass containers from Anchor Hocking:
http://www.anchorhocking.com/prodd_4963_cat_300_bake_n_store_2_cup.html
I liked them because they came with glass lids, so there was no plastic or plastic coating touching my food. I also liked them because they are oven and freezer safe. I really wanted to be able to freeze foods without plastic. Unfortunately, my Anchor Hocking containers were not airtight, which means the food would get freezer burn in the freezer.
Then I went on the hunt for non-plastic, airtight containers because freezer burn is caused by dehydration and exposure to air. In my search, I came across Sanctus Mundo:
http://www.greendepot.com/greendepot/product.asp?prod_name=Watertight+Food+Storage+Containers&pf_id=SANCTUSSTEELRND&dept_id=4800&s_id=0&
Sanctus Mundo containers are made of stainless steel and currently, the rims of the metal lids are lined with silicone to make them airtight. The ones I bought years ago were lined with rubber, which eventually dries out and doesn't last as long as silicone. Although silicone is not natural, I'm willing to use it if it lasts a really long time. The Sanctus Mundo containers are probably my most oft used containers. Not only do I used them to store food at home, I also use them to bring lunch to work. Because they are airtight, I never have to worry about food liquids leaking into my bag. Thus far, they have been extremely durable, standing up to my carelessly rough treatment without so much as a dent to show for it. They are freezer safe and supposedly, they (without the lids) can be used on the stove and in the oven. I've never used them on a stove or oven, but I might try that one day. Still it would be nice if they were also microwaveable.
So my next obsession pointed back to glass containers. This time, I fell in love with Pyrex:
http://www.amazon.com/Pyrex-12-Piece-Glass-Serve-Store/dp/B002PEVOR2/ref=sr_1_4?ie=UTF8&qid=1300373585&sr=8-4
Actually, I've always loved Pyrex, but the particular set I fell in love with came with both plastic and glass lids. Like the Anchor Hocking containers, they are freezer and oven safe. Also like the Anchor Hocking containers, they are not airtight. What I like about the the Pyrex set I got is the price, size and shape. They are also not as heavy as the Anchor Hocking containers. Lately, I've been reaching for my Pyrex containers a lot to bake desserts, roast garlic and store leftovers.
However, I still need a good freezer container. The only freezer safe, airtight containers I have are Sanctus Mundo containers. Unfortunately, I only have a few and they are already in use ferrying my lunches to and from work. That means I have to get more. Luckily, I found out that there is a store called The Green Depot in the Village that sells them. I haven't tried them out in the freezer yet, but rest assured, it is on my list of things to try!
In the end, my favorite food containers are my Pyrex set with the plastic and glass lids, and the Sanctus Mundo containers. Currently, I'm considering obtaining some hermetically sealed glass containers, but I'm not sure if I'll get them yet. I have a good amount of food containers now and I feel like I should stay away from getting more until I figure out exactly what my current needs are. It's hard not to get all excited when I hear a rave review about a food container. I just love that stuff!
Friday, March 11, 2011
Vegetarian dumplings
I love dumplings. I can't tell you how much other than to say that I believe my life would be poorer if I have never had a dumpling. One my most cherished memories was when I was 4 or 5, watching my mother make dumplings. Back then, she would make her own skins and it was mesmerizing to watch her hands work with the rolling pin and dough. Nowadays, she usually goes for the pre-made, store-bought skins, which can also be quite good. After all, as long as the skins are serviceable, the flavor is in the filling. My mom makes really delicious pork dumplings. When I lived at home, we would sit together in the kitchen and chat while we filled dumplings. Unfortunately, I'm trying to eat more like a vegetarian these days so pork fillings for my own dumplings are not ideal.
In my search for a good vegetarian dumpling, I've had some really bad ones. Most of the store-bought ones I've had fall apart when boiled, which actually angers me a little when I see it. To me, it's a sign of a poorly made and poorly sealed dumpling skin. The vegetable dumplings at restaurants are usually much better, but they always seem rather anemic. Restaurant dumplings tend to be more skin and less filling, and the fillings are generally not very hearty. Maybe this is because my mom always made ginormous dumplings and super-sized wontons. Anyways, I decided to make my own vegetarian dumpling fillings.
I combined leftover seitan (Mark Bittman's recipe) with softened mung bean vermicelli (chinese vermicelli or glass noodles), scallions, reconstituted dried mushrooms, eggs, sesame oil, soy sauce and corn starch. The seitan and mushrooms were supposed to give it a hearty, meaty flavor and texture. The problem with chopped up seitan and mushrooms is that they don't have the sticky elasticity of meat. So adding the egg and corn starch helps to bind the filling together. I may consider adding bread crumbs in the future to add to the effect of the eggs. I don't have any measurements handy since I eyeballed everything.
Once everything was chopped up (I used a food processor) and mixed together, I put the mixture in front of the TV along with store-bought skins, a bowl of water and an empty plate. While watching TV, I spooned the mixture onto the skins, dipped my finger in water and traced the edge of the skin to wet it. Then I sealed the dumpling and placed it on the plate. Don't stack dumplings on top of each other. Make one layer and put in the freezer. Once they're frozen through, you can toss them into a bag and they won't stick together. There are many ways to seal a dumpling. The simplest is to fold the skin in half and press. There are fancier ways of doing it, but I won't go into that here. Just make sure you're pressing as much air out as you're sealing. Lots of air in a dumpling can cause it to fall apart when boiled.
To boil dumplings, boil some water and drop them in. Turn the heat down to medium and wait for the water to boil again. When cooking meat dumplings, it is important to make sure the dumplings are cooked thoroughly, so once it's boiling again, add some more cold water to the pot. Wait for the pot to boil again and repeat with the cold water. Add water 3 times to be safe. I probably don't have to be this careful with veggie dumplings but I do it anyways out of habit. Cooked dumplings should float and look slightly wrinkly.
To pan fry dumplings, heat up a thin layer of oil in a pan. Place dumplings in the oil and let it fry for about a minute or so, then add some water. Don't drown the dumplings. Add enough that all the dumpling bottoms are boiling in a layer of water. Cover the pan and let it steam cook. I think for meat dumplings, it needs to steam cook for about 20 minutes. Add more water if the water boils away. If you added a little too much water, it's okay. Just keep boiling until the water boils away. Once the water boils away, uncover the pot and let fry for another minute or two. That last bit of frying is to get the bottoms crispy. The dumplings shouldn't stick too much to a well-seasoned wok or cast iron pan, but don't be surprised if some sticking occurs. They're not called potstickers in chinese for nothing!
Putting the initial effort into making a large batch of dumplings is totally worth it. Once frozen, they keep for many months and there's no need to defrost them to boil or pan-fry them. Having a stash of frozen dumplings means you'll always have an easy meal at your fingertips for those days when the most cooking you want to do is boil water. A well seasoned dumpling doesn't even require dipping sauce, but if you really want to, you can make an easy dipping sauce with vinegar, soy sauce and sesame oil. The main ingredient is really the vinegar so I always pour the vinegar first and then add the soy sauce. Add enough soy sauce to get it to the salt level you like, then add a tiny bit of sesame oil. Sesame oil is very powerful, so use sparingly. There are lots of dipping sauce recipes online, but the one I just outlined is the one I grew up with.
In conclusion, I can say that this mix of ingredients for veggie dumplings was pretty successful. I enjoyed eating these more than many other dumplings. I am also glad to say that the hubby enjoyed them too! It's not quite where I'd like it to be yet so there will probably be an updated version of this in the future.
In my search for a good vegetarian dumpling, I've had some really bad ones. Most of the store-bought ones I've had fall apart when boiled, which actually angers me a little when I see it. To me, it's a sign of a poorly made and poorly sealed dumpling skin. The vegetable dumplings at restaurants are usually much better, but they always seem rather anemic. Restaurant dumplings tend to be more skin and less filling, and the fillings are generally not very hearty. Maybe this is because my mom always made ginormous dumplings and super-sized wontons. Anyways, I decided to make my own vegetarian dumpling fillings.
I combined leftover seitan (Mark Bittman's recipe) with softened mung bean vermicelli (chinese vermicelli or glass noodles), scallions, reconstituted dried mushrooms, eggs, sesame oil, soy sauce and corn starch. The seitan and mushrooms were supposed to give it a hearty, meaty flavor and texture. The problem with chopped up seitan and mushrooms is that they don't have the sticky elasticity of meat. So adding the egg and corn starch helps to bind the filling together. I may consider adding bread crumbs in the future to add to the effect of the eggs. I don't have any measurements handy since I eyeballed everything.
Once everything was chopped up (I used a food processor) and mixed together, I put the mixture in front of the TV along with store-bought skins, a bowl of water and an empty plate. While watching TV, I spooned the mixture onto the skins, dipped my finger in water and traced the edge of the skin to wet it. Then I sealed the dumpling and placed it on the plate. Don't stack dumplings on top of each other. Make one layer and put in the freezer. Once they're frozen through, you can toss them into a bag and they won't stick together. There are many ways to seal a dumpling. The simplest is to fold the skin in half and press. There are fancier ways of doing it, but I won't go into that here. Just make sure you're pressing as much air out as you're sealing. Lots of air in a dumpling can cause it to fall apart when boiled.
To boil dumplings, boil some water and drop them in. Turn the heat down to medium and wait for the water to boil again. When cooking meat dumplings, it is important to make sure the dumplings are cooked thoroughly, so once it's boiling again, add some more cold water to the pot. Wait for the pot to boil again and repeat with the cold water. Add water 3 times to be safe. I probably don't have to be this careful with veggie dumplings but I do it anyways out of habit. Cooked dumplings should float and look slightly wrinkly.
To pan fry dumplings, heat up a thin layer of oil in a pan. Place dumplings in the oil and let it fry for about a minute or so, then add some water. Don't drown the dumplings. Add enough that all the dumpling bottoms are boiling in a layer of water. Cover the pan and let it steam cook. I think for meat dumplings, it needs to steam cook for about 20 minutes. Add more water if the water boils away. If you added a little too much water, it's okay. Just keep boiling until the water boils away. Once the water boils away, uncover the pot and let fry for another minute or two. That last bit of frying is to get the bottoms crispy. The dumplings shouldn't stick too much to a well-seasoned wok or cast iron pan, but don't be surprised if some sticking occurs. They're not called potstickers in chinese for nothing!
Putting the initial effort into making a large batch of dumplings is totally worth it. Once frozen, they keep for many months and there's no need to defrost them to boil or pan-fry them. Having a stash of frozen dumplings means you'll always have an easy meal at your fingertips for those days when the most cooking you want to do is boil water. A well seasoned dumpling doesn't even require dipping sauce, but if you really want to, you can make an easy dipping sauce with vinegar, soy sauce and sesame oil. The main ingredient is really the vinegar so I always pour the vinegar first and then add the soy sauce. Add enough soy sauce to get it to the salt level you like, then add a tiny bit of sesame oil. Sesame oil is very powerful, so use sparingly. There are lots of dipping sauce recipes online, but the one I just outlined is the one I grew up with.
In conclusion, I can say that this mix of ingredients for veggie dumplings was pretty successful. I enjoyed eating these more than many other dumplings. I am also glad to say that the hubby enjoyed them too! It's not quite where I'd like it to be yet so there will probably be an updated version of this in the future.
Tuesday, March 8, 2011
Macaroni meal, part two
My mom makes something similar, but much better. I haven't figured out what mine is missing compared to hers but even so, I love this meal. I call it a macaroni meal cause it has macaroni in it. Unfortunately, I eyeball all my ingredients so I can't give any exact measurements. What you see below are approximate measurements.
Ingredients
- 3/4 cup elbows pasta, uncooked
- 4 small baking potatoes, cut into small cubes
- 1 bag or box frozen peas and carrots
- 1 or two bunches of scallions, chopped
- salt and pepper to taste
Directions
In a nice big pot, salt and boil the water for the elbows pasta. Once the water is boiling, add the pasta and cook until pasta is almost ready to eat. Then add potatoes and frozen peas and carrots. Add water if necessary to cover and boil for a few minutes more, then drain. Heat up your wok and then add some oil. Once the oil is heated up, add the scallions and cook until fragrant. Then add the drained mixture and toss with salt and pepper.
This makes way more than two people can finish, which is great cause then I can take some to work for lunch. To me, this makes enough for 4 people with healthy appetites.
The original recipe post didn't have the boiling everything step. These days, I find that if you boil everything first, the potatoes cook faster and the veggies defrost without being torn apart when I'm shoveling them in the wok. Sure it alters the taste a little, but adding the boiling step makes life a lot easier.
Ingredients
- 3/4 cup elbows pasta, uncooked
- 4 small baking potatoes, cut into small cubes
- 1 bag or box frozen peas and carrots
- 1 or two bunches of scallions, chopped
- salt and pepper to taste
Directions
In a nice big pot, salt and boil the water for the elbows pasta. Once the water is boiling, add the pasta and cook until pasta is almost ready to eat. Then add potatoes and frozen peas and carrots. Add water if necessary to cover and boil for a few minutes more, then drain. Heat up your wok and then add some oil. Once the oil is heated up, add the scallions and cook until fragrant. Then add the drained mixture and toss with salt and pepper.
This makes way more than two people can finish, which is great cause then I can take some to work for lunch. To me, this makes enough for 4 people with healthy appetites.
The original recipe post didn't have the boiling everything step. These days, I find that if you boil everything first, the potatoes cook faster and the veggies defrost without being torn apart when I'm shoveling them in the wok. Sure it alters the taste a little, but adding the boiling step makes life a lot easier.
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