When the weather turns cold, I love to warm my family with a steaming pot of homemade soup. And while we all love to savor the distinct nuances in Asian food, this recipe seems to combine those essences into zestful flavors; something special and unique for each of our individual pallets. It is a pleasing and hearty mix of tang, sweet, and spice. A perfect choice for Chinese New Year celebrations as boiled dumplings are believed to symbolize the ushering in of wealth and good luck for the coming year.
Ingredients
8 cups low-sodium chicken, vegetable or mushroom stock
1 2-inch piece fresh ginger, peeled and julienned
1 tablespoon soy sauce
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias
1 zucchini, large, halved and thinly sliced on the bias
2 baby bok choy, halved
24/ 1 pound frozen Chinese pork dumplings (chicken or shrimp could also be used)
3 scallions (white and green parts), thinly sliced
3 cloves garlic, minced
2 cups collard or mustard greens or baby spinach
Garnish
Cilantro, chopped
Asian chili paste or Sriracha Hot Chili Sauce
Directions
Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to boil, reduce heat and continue simmering for 10-15 minutes to flavor the ginger.
Add the carrots and zucchini. Continue to simmer until vegetables are tender, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and garlic. Simmer until the greens wilt, about 1 minute.
For added spice, serve with chili or Sriracha sauce and thinly sliced red chilies on the side.
Sunday, January 30, 2011
Thursday, January 27, 2011
Stress: 25-Year High Among Youth
A new survey was just released on the emotional health of our youth and it revealed what many parents, professionals, and educators have suspected. The survey, “The American Freshman: National Norms Fall 2010,” involved more than 200,000 incoming, full-time students at four-year colleges, and revealed a record level stress among freshmen in more than 25 years.
“Campus counselors say the survey results are the latest evidence of what they see every day in their offices — students who are depressed, under stress and using psychiatric medication, prescribed even before they came to college,” states The New York Times.
The cause? The survey targets the recession. The New York Times says, “The economy has only added to the stress, not just because of financial pressures on their parents but also because the students are worried about their own college debt and job prospects when they graduate.” And that statement concurs with others made by counseling professionals at some of our nation’s finest universities.
As a parent … it’s alarming. A wake-up call that I hope we all heed. Let me add to the data produced by this survey.
An upscale community in the Seattle metro area has also found that its students are also struggling with record breaking stress-related ailments as well. This school district has developed a multi-age advisory program which meets with students twice a week to, in part, teach life skills that help kids deal with stress and anxiety along with other social and academic skills. The school is a middle school. The kids are between 11 and 14 years old.
As a parent of a middle school student, I’m concerned. And truly, I know that not all of the blame can be laid at the feet of the economy. I know that some of the responsibility lies with us.
Tiger Mom comes to mind. I would imagine most of us have now expressed our opinions and insights into the parenting views of author, Amy Chua, in her newly-released memoire, “Battle Hymn of the Tiger Mother.” And while we might not agree with the tough parenting style she employs, I would suspect many of us, if we were truly honest, hope for the same outcome for our children. What parent doesn’t? We want success. Period. And we want it in almost everything our kids are involved in, be it academics or sports or social or music or technological. We know, of course, that success equals happiness. And after all, what parent wouldn’t desire that for their children?
And so, we employ any and all methods that promote success. The more affluent we are … the more we can afford to perpetrate this dream. We hire tutors and trainers and coaches and experts for all aspects of our young’s lives. And when we discover that another child has a new specialist, we get creative and competitive in finding ways to incorporate it into our child’s schedule as well.
As parents, we spend our waking moments attempting to mold our children into perfect little human beings; replicas of either how we view ourselves or how we would like to view ourselves. And on top of that, we coach them continually on what to say, how to say it, and yes, even what think. I’m not referring to teaching our children values, for that is perhaps our most critical responsibility. I’m referring, instead, to the act of teaching our children that their values are subject to their environment. In other words, relative to their environment; changeable, adaptable … depending on the audience.
I point the finger not just at parents of my acquaintance and those we all view publicly, but at myself as well.
Is it no wonder, then, that our children are in danger of epidemic proportions of stress and anxiety? Is the pride one might feel of an overachieving child worth the risk to their mental health? Will it really promote that success we long for? Will that success really assure happiness?
The answers prove that we, as parents, have tough choices and decisions to make as our children reach maturity. It seems to me that one of the most vital things we can do for them is to always function as their advocate. There are so many voices out there, and they are loud and they are clear. While our kids may not always hear our instructions, believe me, they hear the voices of our society. Strong and clear messages overwhelm them daily.
I’m not advocating we walk away from our dreams of familial success and I’m not even suggesting that the instruction they receive from specialists and coaches aren’t valuable or desired. I believe they are. For me, as a parent, it comes down to balance and a watchful eye. While I may not always get it right, my goal is that when my middle school student walks into the door of our home, he will know that home is one place where he will always find security, love and acceptance. And hopefully … a place where he is guaranteed a little fun as well.
Here’s to successful and balanced kids who are as educated in their worldview as they are in algebraic formulas. Children who place as great a value on faith and family as they do on financial and social success. And here’s to parents who somehow manage to balance it all. Cheers.
“Campus counselors say the survey results are the latest evidence of what they see every day in their offices — students who are depressed, under stress and using psychiatric medication, prescribed even before they came to college,” states The New York Times.
The cause? The survey targets the recession. The New York Times says, “The economy has only added to the stress, not just because of financial pressures on their parents but also because the students are worried about their own college debt and job prospects when they graduate.” And that statement concurs with others made by counseling professionals at some of our nation’s finest universities.
As a parent … it’s alarming. A wake-up call that I hope we all heed. Let me add to the data produced by this survey.
An upscale community in the Seattle metro area has also found that its students are also struggling with record breaking stress-related ailments as well. This school district has developed a multi-age advisory program which meets with students twice a week to, in part, teach life skills that help kids deal with stress and anxiety along with other social and academic skills. The school is a middle school. The kids are between 11 and 14 years old.
As a parent of a middle school student, I’m concerned. And truly, I know that not all of the blame can be laid at the feet of the economy. I know that some of the responsibility lies with us.
Tiger Mom comes to mind. I would imagine most of us have now expressed our opinions and insights into the parenting views of author, Amy Chua, in her newly-released memoire, “Battle Hymn of the Tiger Mother.” And while we might not agree with the tough parenting style she employs, I would suspect many of us, if we were truly honest, hope for the same outcome for our children. What parent doesn’t? We want success. Period. And we want it in almost everything our kids are involved in, be it academics or sports or social or music or technological. We know, of course, that success equals happiness. And after all, what parent wouldn’t desire that for their children?
And so, we employ any and all methods that promote success. The more affluent we are … the more we can afford to perpetrate this dream. We hire tutors and trainers and coaches and experts for all aspects of our young’s lives. And when we discover that another child has a new specialist, we get creative and competitive in finding ways to incorporate it into our child’s schedule as well.
As parents, we spend our waking moments attempting to mold our children into perfect little human beings; replicas of either how we view ourselves or how we would like to view ourselves. And on top of that, we coach them continually on what to say, how to say it, and yes, even what think. I’m not referring to teaching our children values, for that is perhaps our most critical responsibility. I’m referring, instead, to the act of teaching our children that their values are subject to their environment. In other words, relative to their environment; changeable, adaptable … depending on the audience.
I point the finger not just at parents of my acquaintance and those we all view publicly, but at myself as well.
Is it no wonder, then, that our children are in danger of epidemic proportions of stress and anxiety? Is the pride one might feel of an overachieving child worth the risk to their mental health? Will it really promote that success we long for? Will that success really assure happiness?
The answers prove that we, as parents, have tough choices and decisions to make as our children reach maturity. It seems to me that one of the most vital things we can do for them is to always function as their advocate. There are so many voices out there, and they are loud and they are clear. While our kids may not always hear our instructions, believe me, they hear the voices of our society. Strong and clear messages overwhelm them daily.
I’m not advocating we walk away from our dreams of familial success and I’m not even suggesting that the instruction they receive from specialists and coaches aren’t valuable or desired. I believe they are. For me, as a parent, it comes down to balance and a watchful eye. While I may not always get it right, my goal is that when my middle school student walks into the door of our home, he will know that home is one place where he will always find security, love and acceptance. And hopefully … a place where he is guaranteed a little fun as well.
Here’s to successful and balanced kids who are as educated in their worldview as they are in algebraic formulas. Children who place as great a value on faith and family as they do on financial and social success. And here’s to parents who somehow manage to balance it all. Cheers.
Wednesday, January 26, 2011
Valentine Linzer Cookies
I love to fill my home with the aroma of freshly baked goods. While Thanksgiving and Christmas see my oven in constant use, I also bake for every holiday throughout the year. And while I have a recipe box chock-full of tried and true recipes as well as those I want to try, some of my favorites are those passed down from generation to generation.
February is approaching and to look at our late January sky, one would think Spring was on its heels. Nevertheless, my thoughts turn to Valentine's Day and heart-shaped cookies, a delightful treat that never ceases to bring smiles and warm thoughts. Whether intended for a significant other, family, neighbor, classroom, or dearest friend; nothing says Valentine's Day quite like decorated heart-shaped cookies.
This year I'm going to vary from my usual cutout variety and bake these instead.
First ... a little history.
Linzer cookies are derived from Linzertortes, one of Austria's most famous desserts. Linzertores are believed to have originated in the city of Linz. Written recipes began to appear in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with preserves and topped with a lattice crust.
Linzer cookies traditionally use similar ingredient with an entirely different presentation. In this case, two cookies are sandwiched together with a layer of preserves and are lightly dusted with confectioners sugar. While the traditional black current jam may be difficult to find, a blackberry or raspberry jam works just as well. The top cookie, dusted with powdered sugar, has a cutout so the preserves are visible.
Linzer Cookies Recipe
1 cup blanched or sliced almonds
2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar, divided
1 teaspoon pure vanilla extract
2 large egg yolks
Zest of 1 lemon
Confectioners' Sugar for dusting
1/2 cup Raspberry or Blackberry Preserves
Directions:
Preheat the oven to 350 degrees. Place the almonds on a baking sheet and bake for about 8-10 minutes (or until lightly browned and fragrant). Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground.
In a separate bowl, whisk or sift together the flour, cinnamon, and salt.
In the bowl of your electric mixer, beat the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated. Divide the dough in half and shape into two rectangles about 1/2 inch (1.5 cm) thick. Wrap the two rectangles of dough in plastic wrap and refrigerate until firm (at least one hour and up to several days).
Preheat oven to 350 degrees. Line baking sheets with parchment. Remove one rectangle of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 - 1 inch) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.)
Reroll any scraps and cut out the cookies. Remove the other half of the dough from the refrigerator and roll and cut out the rest of the cookies. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.
While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.
Makes about 20 - 2 inch sandwiched cookies.
Adapted from a recipe in Joy of Baking.
February is approaching and to look at our late January sky, one would think Spring was on its heels. Nevertheless, my thoughts turn to Valentine's Day and heart-shaped cookies, a delightful treat that never ceases to bring smiles and warm thoughts. Whether intended for a significant other, family, neighbor, classroom, or dearest friend; nothing says Valentine's Day quite like decorated heart-shaped cookies.
This year I'm going to vary from my usual cutout variety and bake these instead.
First ... a little history.
Linzer cookies are derived from Linzertortes, one of Austria's most famous desserts. Linzertores are believed to have originated in the city of Linz. Written recipes began to appear in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with preserves and topped with a lattice crust.
Linzer cookies traditionally use similar ingredient with an entirely different presentation. In this case, two cookies are sandwiched together with a layer of preserves and are lightly dusted with confectioners sugar. While the traditional black current jam may be difficult to find, a blackberry or raspberry jam works just as well. The top cookie, dusted with powdered sugar, has a cutout so the preserves are visible.
Linzer Cookies Recipe
1 cup blanched or sliced almonds
2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar, divided
1 teaspoon pure vanilla extract
2 large egg yolks
Zest of 1 lemon
Confectioners' Sugar for dusting
1/2 cup Raspberry or Blackberry Preserves
Directions:
Preheat the oven to 350 degrees. Place the almonds on a baking sheet and bake for about 8-10 minutes (or until lightly browned and fragrant). Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground.
In a separate bowl, whisk or sift together the flour, cinnamon, and salt.
In the bowl of your electric mixer, beat the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated. Divide the dough in half and shape into two rectangles about 1/2 inch (1.5 cm) thick. Wrap the two rectangles of dough in plastic wrap and refrigerate until firm (at least one hour and up to several days).
Preheat oven to 350 degrees. Line baking sheets with parchment. Remove one rectangle of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 - 1 inch) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.)
Reroll any scraps and cut out the cookies. Remove the other half of the dough from the refrigerator and roll and cut out the rest of the cookies. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.
While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.
Makes about 20 - 2 inch sandwiched cookies.
Adapted from a recipe in Joy of Baking.
Tuesday, January 25, 2011
Wednesday, January 19, 2011
Winter Garden Terrariums
When I was a child, I was fascinated by a gift my parents received from some of their best friends in Los Angeles. In the later 70's, the Gangi's gifted my parents with a living terrarium. I don't know if I was more mesmerized by the miniature plants or the fact that the globe shaped bowl of organisms survived and thrived for more years than I can count.
Fast forward to today. I am still fascinated with terrariums. And, apparently, I'm not alone.
The New York Times recently ran an article about the resurgence of these miniature gardens and said, "Part of the appeal of building a basic terrarium is that it does not require a great deal of gardening know-how. While regular house plants can demand considerable attention, terrariums offer a bit of nature — and the sense of calm it can confer — in a contained, easy-to-care-for way. And once a closed terrarium reaches a state of equilibrium, in which there is neither too much moisture in the container nor too little, it can more or less sustain itself."
The New York Times recently ran an article about the resurgence of these miniature gardens and said, "Part of the appeal of building a basic terrarium is that it does not require a great deal of gardening know-how. While regular house plants can demand considerable attention, terrariums offer a bit of nature — and the sense of calm it can confer — in a contained, easy-to-care-for way. And once a closed terrarium reaches a state of equilibrium, in which there is neither too much moisture in the container nor too little, it can more or less sustain itself."
It must be the winter, or the cold and dank Northwest days, but every year around this time I start planning to visit conservatories and greenhouses. While I thrive in our wetter, cooler coastal weather, another part of me loves to breath a warm, moist air. Fortunately, in Seattle, we have a number of choices, one of those is the Volunteer Park Conservatory with its amazing array of orchids, ferns, palms, and other exotic plants. If you haven't visited, do it on a rainy day ... it is most revitalizing, but stay clear of the giant Venus Fly Trap!
But if you're not close to the conservatory or Molbak's in Seattle or Al's in Portland, create your own micro environment, otherwise known as a terrarium, for a little bit of green on those cold and bleak winter days.
I created my first terrarium this afternoon and was surprised at how simple and rewarding it was. I can tell you, I already have plans for bathroom terrariums, bedroom terrariums, well, I better stop there!
Great Idea: I noticed that Molbak's was teaching a kids gardening club on creating terrariums in glass Mason jars ... what a wonderful idea for a rainy Saturday ... and a lesson on microbiology as well.
What you need:
A glass container
Assortment of indoor, miniature plants
Potting Mix
Gravel or Pebbles
Horticultural Charcoal
Layer into your glass container 1/4 to 1/2 inch Horticultural charcoal, 1/2 inch gravel or small pebbles and 2 inches or so of potting mix. Create pockets for your plants, water until the soil is moistened. Place your terrarium in bright but indirect sunlight. Avoid direct sunlight for maximum performance.
I also was told to mist my plants several times a week and choose plants with similar environmental needs.
For more in depth instructions, this is a great site to visit: Sprout Home in Chicago and New York.
Monday, January 17, 2011
Peanut Butter Chocolate Chip Cookies
When your child loves Reese's Peanut Butter Cups as much as mine does ... you will be pleasantly surprised by this Toll House recipe. Be sure to use a great quality peanut butter. My favorite is Adams and the No-Stir variety is best. I promise it will satisfy the Reese's lovers in your home.
Peanut Butter Chocolate Chip Cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Directions
PREHEAT oven to 375° F.
COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
Nutritional Information
Serving Size
1/42 cookies (3 1/2 dozen) of recipe
Calories 140
Calories from Fat 70
Peanut Butter Chocolate Chip Cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Directions
PREHEAT oven to 375° F.
COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
Nutritional Information
Serving Size
1/42 cookies (3 1/2 dozen) of recipe
Calories 140
Calories from Fat 70
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