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Recipes that include egg white

Black & White Kisses

Saturday, December 11, 2010

I’m not usually a fan of meringue and meringue cookies. The main components being egg whites and sugar, I often find them too sweet. With these cookies, I’m going to call Black & White Kisses because it sounds so sophisticated. The use of 70% dark chocolate really balances out the sweetness. What I once thought of as a sugary, kiddie treat is now transformed into a light and airy adult indulgence. The bite size treat releases a puff of chocolate air that dissolves into the corners of your mouth.

cup of Black & White Kisses

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Lion’s Head Casserole

Sunday, August 1, 2010

Lion’s Head Casserole is a simple dish of pork meatballs and napa cabbage. The meatballs supposedly look like lion’s heads, which is a stretch, I know, but that is the name. Last week, I wasn’t feeling that great and got in that I want my mommy mood. (Yes, I’m 30.) I whined and asked my mom to make me a pot of this umami-powered dish that feels so nurturing. It feels mommy-made. I took pictures and notes, not remembering that I already posted this dish over a year ago.

I decided that it was worth re-posting for the new pics and some added thoughts. It’s interesting to compare the notes since my mom does not ever use recipes. It’s amazingly similar in making the meat mixture, but you’ll notice that you can vary the size of the meatballs if you want.

Lion's Head Casserole 2

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West Lake Beef Soup

Sunday, July 11, 2010

Lon’s grandma Rose loves Chinese food. Her favorite course is soup and her most favorite Chinese soup is Egg Drop Soup. Her doctors want her to lay off the sodium so Lon’s family hasn’t been taking her to the Chinese restaurants she used to frequent; and of course, that made her sad — I think we can all relate to being told not to eat something. So this week, when I went to cook with my mom, I asked to learn one of my favorite soups: Shi Hu Neo Ro Gung. This translates to West Lake Beef Soup.

I thought Grandma Rose would like to try this authentic Chinese soup (rarely known by the non-Chinese) because it has a white egg drop in it, as well as little bits of beef, so she can get a little more nutrition. We made it low sodium for her and packed individual containers that could be heated easily in the microwave.

East Lake Beef Soup in stacked bowls 2

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Almond Meringues with Dulce de Leche

Sunday, February 28, 2010

Since I posted that incredibly easy method for making Dulce de Leche, I’m sure you’ve been wondering what I was going to do with it. Yeah, me too. Ideas have been tumbling around, but each one gets pushed to the back of my mind. I’ve been distracted with all the details of moving. Normally, I wake up and think about breakfast. Eat breakfast, and then think about lunch. Eat lunch, and then think about dinner. These days, I’ve been thinking about boxes, how to wrap fragile stuff, where is that book I can’t find? (of course Lon packed it), and what if I get there and hate it? Yea, I’m panicking.

Almond Meringue and tulip 4

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Caramel Macchiato Cupcakes

Wednesday, February 10, 2010

It was time to make something special for Winnie’s birthday. Besides that, I kind of owe her. She was one of my first friends in college, possibly the second person I met. We were sitting next to each other in an economics class (theater style seating) when I just fell asleep on her. I had yet to speak to her but I already drooled a bit. Anyone who will then foster a friendship with the weird girl that just fell asleep on them is surely the sweetest and most forgiving person ever. We’ve been friends for 12 years now.

Caramel Macchiato Cupcakes 6

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Fortune Cookies with Love

Wednesday, January 27, 2010

We’re on a tight schedule of recipe themes here, moving right on from Superbowl, to Valentine’s Day, and don’t forget Chinese New Year (or Lunar New Year) is the same days as V-day this year. I knew as soon as I took my last bite of Un-fried Buffalo Wing, I’d start thinking about hearts and good fortune. Can I combine the two into a loving Fortune Cookie?

Fortune Cookies out of box 3

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Chocolate Peanut Butter Footballs

Thursday, January 14, 2010

I’m gearing up for Superbowl, and in my world, that has nothing to do with the sport, the teams, or wherever it’s located. Where is the Superbowl? For me, it’s just another excuse to eat, cook, and be merry. Yup, I’ll be throwing you a couple of ideas for your party and I think a football shaped treat is just the way to start us off on the right foot.

Chocolate Peanut Butter Footballs

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Royal Icing Ornaments

Wednesday, December 23, 2009

We mentioned royal icing when we built our gingerbread house (station) last year. We used it like a glue to hold pieces together, and also as decoration, like piping windows and doors onto the gingerbread. But, you can make ornaments with royal icing too, and it’s a great activity for kids (or adults like me) in the next few days!

Christmas Tree Ornament

All you need is egg whites and powdered sugar! The shapes and designs are endless. It’s whatever you come up with. You can color the royal icing too (if you have food coloring). Tips below…

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Diabetes Cooking For Everyone

Friday, August 28, 2009

When I was asked to review  Diabetes Cooking For Everyone, by Carol Gelles, I couldn’t decide on which recipes to test. So, I left it up to you to vote for 3 out of 9 recipes. Here are the results:

  1. Afghan Lamb with Spinach – 49.1%
  2. Kasha with Walnuts and Mushrooms – 40.4%
  3. Chicken en Brochette with Orange Marmalade and Sherry Marinade – 35.1%

Before I get to reviewing the recipes where I will do my best to be objective, you should know that I cannot be completely objective about Carol. She is my friend and mentor. One day I will write a post all about her when I can gather up all the words I need to express my admiration, gratitude, and love. For this book, all you need to know is that she is an award winning (IACP/Julia Child Cookbook Award and James Beard Award) cookbook author , professionally trained nutritionist, and a type 2 diabetic.

*Recipes are shown here with Carol’s permission.

Afghan Lamb with Spinach 5

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Chicken and Flowering Chive Lettuce Wraps

Monday, July 6, 2009

You may remember the Pork and Shrimp Lettuce Wraps I did last winter. If you missed it, don’t forget to check it out. I still remember how delicious they were. This past weekend, my mom showed me one of the ways she makes lettuce wraps, with a chicken and flowering chive filling. Its also super delicious!

If you’re unfamiliar with flowering chives, you prepare them by picking off stiff ends, kind of like the way you break off the bottoms of asparagus. Then remove the flowers, which are bitter, and cut as you like.

flowering chives picked

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