vegetarian gyoza

Not exactly a new recipe. In fact, no recipe link today. Unfortunately in the last few weeks my 3 a week resolution has been felled by 1) Spring Break, 2) a really nasty flu, and 3) my mother's visit from Taiwan. On the upside, what better timing for a visit from my mom? It's been great to bask in her attention and sleep in while she gives the kids breakfast, and have homemade gyoza for dinner. Yippee for moms (especially moms who specialize in homemade gyoza)!

celery and mushroom salad

What a week! Between the kids' Spring Parties and playdates, I've barely had time to sit down. We had an impromptu dinner party on Thursday evening. The menu: curried deviled eggs, celery and mushroom salad, truffled pasta, and lemon cheesecake pie. As it was a last-minute decision to invite friends over, I found recipes using what we had on hand.

This celery and mushroom salad is adapted from Lidia Bastiniach's recipe, linked below. It was fine, but not memorable - next time I'll try substituting kale for the celery, which seemed too bland in this salad.

Lidia's Celery and Mushroom Salad

lemon parmesan pearl barley risotto

We've been trying out various whole grains this year, and pearl barley has turned out to be one of our favorites (for some reason calling it "Monkey Rice" has turned it into a hit with at least one of the buns, which I consider a success). Nutty and sweet, the grain adds some nice texture to this dish, which otherwise can feel almost too simple. Lemon and basil combine to lend a Springtime note. Warm with some crusty bread, it makes a nice early Spring dinner, or have it cold for a lunchtime picnic, as we did yesterday under the cherry blossoms!

Lemon Parmesan Pearl Barley Risotto
3 cups pearl barley, cooked
3 lemons, juiced
1 tablespoon lemon zest
4 tablespoons extra virgin olive oil
1/2 cup grated parmesan
2 tablespoons finely julienned fresh basil
sea salt to taste


In a medium mixing bowl, whisk together lemon juice, zest, olive oil, and parmesan. Pour in pearl barley and mix well. Fold in basil. Top with sea salt. Serve hot or at room temperature. 

korean mungbean jelly (muk)

Of all the restaurants in San Francisco, it's funny that the only one where we are considered regulars is a Korean restaurant. Maybe its the underground parking - a lifesaver in the rainy season when dining out with kids - or maybe its the deliciousness of the food, the sweetness of the staff and owner, the cleanliness and child-friendliness of the establishment. But honestly, I think its their muk. Muk is a savory jello-like dish commonly served in Korean restaurants among the little appetizers they pass out called panchan. Whenever my kids hear the words mungbean jelly, they cheer.

There's a korean grocery near the restaurant, and feeling inspired one day, I asked the owner if he stocked the ingredients necessary to make muk. He handed me a package of whitish powder, and painstakingly translated the korean instructions for me. My new favorite grocer!

Muk (Korean mungbean jelly)
For Jelly
1/4 cup mungbean starch powder (available at korean grocery stores)
1/2 tsp sea salt


For Sauce
1/3 cup soy sauce
1 tsp minced garlic (about 2 cloves)
1/4 cup minced scallions
1 tsp roasted sesame seeds
1 tbsp sesame oil
2 tbsp granulated sugar
1 tsp red chili flakes (optional - don't add this for the kids' portion!)


In a heavy pot, place 1/4 cup mungbean starch powder and add 1 3/4 cups water. Using a wooden spoon, stir until well mixed. Bring to boil on medium heat, stirring every so often to keep from sticking to bottom of pan. Add salt after mixture reaches boil, turn heat on low, and cook for another 3-4 minutes, stirring. You'll know its ready when mixture looks bubbly and translucent. Pour into shallow glass containers and cool, chilling for at least 2 hours. When firm, cut into cubes and serve with sauce.


For sauce: mix all ingredients together, stirring to dissolve the sugar. Spoon over muk and serve chilled or at room temperature.

snow pea tips

One of my favorite "off-the-menu" dishes to order at a Chinese restaurant is snow pea tips, the tendrils of the pea vine. Tender and delicate, they taste like the embodiment of Spring. Although not many Chinese restaurants list it on the menu, they almost always have it if you ask. My theory is that they keep it in the kitchen for the staff meal or for discerning customers like myself! Perhaps because spring pea tips aren't on the menu, they tend to be on the expensive side  for a vegetable side dish at a Chinese restaurant.

I stopped by the Chinese grocery to grab some staples the other day and saw a big bag of pea tips on sale. A little googling gave me some ideas, and presto! The dish was on the table in 10 minutes. Another reason to love Chinese food.

Note - the best tip for this dish is to undercook it. You want to retain the vegetable's delicacy, and it'll keep cooking after you plate, so taste, and when it tastes just a bit raw, turn off the flames and scoop onto a plate.

Stir-fried Spring Pea Tips
2 bunches spring pea tips, cleaned and trimmed
6 cloves garlic, smashed
2 tablespoons vegetable oil
splash of shao-hsing wine (can substitute white wine or sherry)
salt and pepper to taste


Heat sautee pan on medium-high heat. When pan is hot, pour in vegetable oil and wait about 30 seconds. Add garlic and sautee on medium heat until garlic is golden-brown. Add spring tea tips, and 1/2 cup of water, and turn heat on high. Sautee until vegetables begin to wilt, then add a splash of shao-hsing wine (optional, but I find it adds some complexity to the flavor). Taste and plate when pea tips taste just on the verge of losing their rawness. Serve immediately.

lemon cashew couscous salad

While I rarely cooked in college, there were some snowy or rainy weekends when my roommates and I would decide to cook. And by "cook" I mean we would search for completely impractical recipes and put together meals that were random and irrational. One memorable Saturday night we had zucchini fritters, honey corn bread, and dim sum style Chinese turnip cakes.

Lucily, I did make it out of college with some new recipes. This recipe is a take on a recipe that, in typical teenage girl style, we obsessed over for weeks. Originally it called for regular couscous, but I've substituted TJ's israeli couscous with quinoa and beans in the interest of adding some color, texture, and protein. The addition of cashews turns a salad into an entree, while generous pourings of olive oil and freshly squeezed lemon juice balance the richness.

Lemon Cashew Couscous Salad
3 cups couscous, cooked and cooled (you can substitute whichever grain you prefer)
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
1 carrot, finely diced
3 scallions, finely diced
1/4 red onion, finely diced
1 handful cilantro (to taste), finely chopped

2 lemons, juiced and finely zested

1/4 cup extra virgin olive oil 

Salt and pepper to taste

Mix everything together in a big bowl and rest for about 30 minutes. Serve at room temperature.