Like most people, my "go-to" snack is popcorn. If it is not smothered in butter or margarine, laden with salt, or coated in a hard candy shell, it is a healthy, ethereal, and satisfying alternative to greasy and sugary snacks. And it usually is a staple in everyone's pantry! I usually try to air-pop my popcorn with dried corn kernels and a brown bag. All you need to do is fill a small paper lunch bag with 1/2 a cup of dried corn kernels, tightly fold or crumple it shut, and microwave it on high for 3 to 5 minutes, depending on your microwave settings and when the popping sound decreases (just like the directions on the processed kind). Follow those directions, and you will have instant microwaved popcorn. For popcorn, do not resort to the artificially-flavored and carcinogenic popcorn brands of the Orville Redenbacher, Pop Secret, or Act II-persuasion.
However, plain popcorn is monotonous and buttered popcorn quickly gets tedious without something extra special to elevate it into "spectacular" territory.
For me, I love furikake, a slightly sweet and very umami/savory Japanese spice blend made of dried bonito fish flakes, seaweed, and other flavorings. If you are not familiar with furikake, think anchovies or fish sauce, but less salty and in a dried form. For a Japanese or Hawaiian-inspired popcorn snack, just add (1) slivers of nori (dried seaweed), (2) a couple of tablespoons of dried furikake seasoning, (3) several drops of dark sesame oil (very intensely flavored, so act with a judicious hand), and (4) a pinch or two of wasabi powder for the perfect flavor profile. You could also add salted peanuts too!
For a N'Awlins-inspired popcorn, dissolve a teaspoon or so of creole seasoning and a few dashes of Tabasco with a melted tablespoon of butter and quickly toss the mixture in with the popcorn and feast away!
For a South American-inspired popcorn, I usually just add salt, chile powder, and the juice of 1/2 a lime. This combo works with corn on the cob too, and it is divine!
I have also heard of additions of dried oregano, cumin, and parmesan cheese, but I have yet to try those flavor combos. Do you have any "spectacular" popcorn ideas to share? I would love to hear your suggestions!
Without a doubt, my favorite party food is seven layer dip. With one deft swoop of a wide-brimmed tortilla chip, you can shovel a delectable and flavor-packed bite of seven unique tastes and textures into your open mouth. Also, since there is guacamole and salsa inside, you save on repeated trips to the party table!
Every family has their own version of seven layer dip, so you will definitely see many variations. I have had seven layer dips with both black beans and refried beans, with ground beef or turkey, and with plain chopped tomatoes instead of a piquant salsa. Some people use cilantro instead of scallions as their seventh layer. Others use lettuce, canned green chiles, or Mexican corn as one of the seven ingredients. In addition, you can use whatever proportions of the ingredients that you'd like, as long as no one ingredient eclipses the others.
Although there is room for creativity, it is generally accepted that there are six necessary ingredients that must be included in a seven layer dip. These are: (1) beans, (2) cheese, (3) sour cream, (4) tomatoes, (5) avocado, and (6) olives. (The seventh ingredient can be almost anything you would like. Well, maybe not pasta or chocolate, but you get my drift.)
This is my family's recipe.Seven Layer Dip (Salsa de Siete Capas)1 16oz can of refried beans1 4.25oz can of pre-sliced black olives1 cup of pico de gallo salsa (or 1/4 cup of jarred salsa with 1 large tomato, chopped)1 cup of sharp cheddar cheese, finely shredded1 cup of sour cream (or nonfat Greek yogurt)1 tbsp of cumin (or taco seasoning)2 scallion sprigs, chopped and with the root end removed2 large avocados, peeled, pitted, and roughly smashed4 cloves of garlic, finely mincedtabasco, to taste1 large bag of corn tortilla chips 
Layer a wide transparent bowl with the ingredients, starting with the refried beans (with the cumin and tabasco mixed inside). Follow the bean layer with a layer of sour cream, shredded cheese, smashed avocados and garlic, pico de gallo salsa, black olives, and finally, the chopped scallions. Use the back of a wide spoon or spatula to help you spread the creamy ingredients. Serve the dip with corn tortilla chips and voraciously enjoy the dip in front of the television and with friends.
Also, instead of serving the dip in a large bowl, you can use a plate, individual custard ramekins (if they are transparent glass or plastic), or lowball liquor glasses. If serving individual portions in ramekins or liquor glasses, garnish each portion with a white or blue corn tortilla chip. This way of serving seven layer dip will result in less mess (in the dip itself), but will require the washing of many more dishes! Either way, I hope you enjoy this dip, I know I do!
I first discovered Fage Greek yogurt when introducing my then six-month-old baby boy to solid foods. My refrigerator has been stocked with at least one container of Fage yogurt ever since. Therefore, when I heard about the Foodbuzz contest sponsored by Fage, I leapt at the opportunity to openly praise a product that I already love.
My typical use for Fage yogurt is swirling a heaping and lustrous tablespoon of the ambrosial milk product into Sammy's baby food. (And I seriously do this daily, no joke.) Based on the advice of his pediatrician, I have learned that full-fat Greek yogurt can provide infants with necessary nutrients (especially calcium) and beneficial cultures that help in digestion. In addition, Sammy loves the decadent and rich textures imparted by the yogurt. With Fage, I think my little Sammy might grow up into a modern-day Zeus!
However, Fage yogurt is not just for my son, but also for me. As a working mom, I often don't have the time to splurge on certain luxuries of life (especially calorie-laden desserts). And yes, I am really trying to lose my pregnancy weight! Therefore, I turn to Fage Greek yogurt (which possesses health benefits that surpass that of regular yogurt) as a delicious alternative to sour cream and whipped cream. Dipping strawberries into a viscous and pleasingly unctuous yogurt? Yes, please! It does not hurt that as I enjoy Fage yogurt, I can imagine myself luxuriating in ancient Greece, gazing at the chiseled columns and statutes of gods or Olympians which scrape the blue sky. Or, I love dreaming that I am sitting with my feet dangling the warm and pristine Greek waters as I watch the bubbling sea foam lapping against the fishing boats. Finally, I love imagining that I am listening to the teachings of Socrates in a palace rich with history. As evidenced by Fage's yogurt, Greeks knew (and know) how to enjoy the "good life" by balancing healthy eating with daily activities. No wonder the ancient Greek empire had such success. And with the help of Greek yogurt, I hope to sculpt my post-baby body in statuesque form!
Here is my favorite way to enjoy Fage yogurt. In its simple, pure, and satisfying form, and slightly perfumed with honeyed sweetness.
Greek Yogurt With Ripe Figs, Toasted Almonds, Honey, and Blackberries
1 7oz container Fage yogurt
4 ripe figs, washed and sliced
1/2 cup of blackberries, washed
1/4 cup almonds, toasted
2 tbsp honey, warmed in microwave for 20-30 sec
In two pretty glasses, divide the yogurt and gently top with the yogurt with the fruits and almonds. Then, drizzle the honey over the yogurt, and enjoy!
With Fage, I am confident my family will be on their way to living the "good life."
Disclosure: As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway
My husband, mother-in-law, and I threw our firstborn a traditional Chinese red egg and ginger birthday party when he turned one this past week. I am sure you are wondering, "What is a red egg and ginger party?" Red egg and ginger parties are typically celebrated at the one month mark of a young child's life. During the ancient times, when infant mortality rates were high, if a child survived to the one month mark, it was a sign of great fortune and an event worthy of a big family get-together.
The one month milestone in a child's life is a significant occasion for all families, and this milestone is marked by a huge celebration in Chinese culture, where family and friends plan a banquet and meet the new baby. Also, a mother was expected to rest for one month so that she could recover from the physical stress of labor. During such parties, relatives prepare large stockpots of nutritious ginger soup, as ginger has warming (yang of yin/yang) properties to help the mother heal and help increase milk production. The ginger soup, as well as a rice wine and pork trotter soup are strongly believed to help nurse a new mama back to health after childbirth. Also, boiled eggs, representing fertility and life, were dyed red (the luckiest color in Chinese tradition) and gently massaged onto the baby's face. Legend has it, that the egg would increase the fertility of newborn child, guaranteeing a sizeable family. Also, during these parties, instead of birthday presents, the baby and the new parents are given red envelopes (hong bao).
In ancient times, at a red egg and ginger party, the family would formally name their newborn and also shave their baby's head for good fortune. Although we didn't carry out all of the traditions of the red egg and ginger party, we tried to carry the theme throughout our baby's party. That meant dressing him up in a formal outfit and serving Chinese party foods!
As the day approached, however, we realized that our menu was a little too ambitious, so we ended up getting a little help (i.e., ordering frozen dumplings, jungzi, and soy sauce eggs from nearby San Francisco restaurants and shops). We have a little baby, so a little "help" is necessary for throwing a party! The party menu included (see descriptions below, with three recipes):
Chicken and Napa Potstickers with Soy Garlic Dipping Sauce
Soy Sauce Eggs (soft boiled eggs marinated in a bath of soy sauce and mirin--for a good recipe, click here)
Shrimp Fried Rice (just add shrimp and frozen peas to my old recipe)
Vancouver Japadog-Style Hot Dogs with Asian-Fusion Topping Bar (for the kids, with wasabi paste, Japanese mayo, caramelized onions, and nori slivers)
Oranges (which symbolize good fortune, prosperity, and longevity in Chinese culture), Boiled Eggs Dyed Red, and Fruit and Veggie Plates
Chinese Tamales, or jungzi
Grilled Chicken Drumsticks
Chicken and Pine Nut Lettuce Wraps
2 boneless, skinless chicken breasts, finely diced (best to cut if partially frozen)
2 cup carrots, peeled and finely diced (depending on size of carrots, about 5)
1/2 cup green scallions
1/3 cup of pine seeds, lightly toasted in pan for a few seconds until fragrant
2 tbsp of corn starch
2 tbsp of soy sauce
1 tbsp of canola oil
1 tsp salt, or to taste
1 head of lettuce, washed, with leaves separated
Heat the oil in a frying pan until shimmering. Add the carrots and cook until they have started to sweat. Meanwhile, combine the chicken with the soy sauce and corn starch, and then add it into the pan, stirring constantly. Then, add the scallions and fry until the chicken is cooked through. Then, add the pine seeds and serve in a bowl next to the lettuce leaves, or assemble the lettuce wraps for your guests.
Refreshing Chinese Cucumber Salad
2 or 3 seedless English cucumbers, washed and cut into 1/2 to 2 inch strips (almost as if julienned)
1/2 bunch cilantro, cut into 3 cm long portions
1/2 yellow onion, sliced thinly
4 garlic cloves, finely chopped
2 tsp sesame oil
2 tsp canola oil
2 tsp white vinegar
2 tsp soy sauce
1 tsp white pepper
1 tsp salt
1 tsp sugar
Combine all of the liquid and dry ingredients and mix thoroughly. Then, combine the sauce mixture with the cucumbers, cilantro, onions, and garlic, until coated. Let the salad sit for at least 30 mins before serving.
Gingered Carrot Cake Mini Muffins
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt
4 large eggs
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
1 can (8 oz) crushed pineapple in unsweetened juice
1 tbsp vanilla extract
3 1/3 cups (about 1 lb) shredded carrots
1 cup (4 oz) walnuts, coarsely chopped
3/4 cup raisins
1/4 cup (about 1 1/2 ounces) finely chopped crystalized ginger
chopped crystallized ginger, for garnish
Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, baking powder, ground ginger, nutmeg, and 1 tsp salt. In large bowl, with mixer on medium speed, beat eggs, butter, and sugars 2 minutes, occasionally scraping bowl with rubber spatula. Beat in pineapple with its juice and vanilla. Reduce speed to low; add flour mixture and beat just until blended. Stir in carrots, walnuts, raisins, and crystallized ginger. Spoon batter evenly into cupcake tins with lined with cupcake wrappers. Bake for 20 to 25 minutes for mini muffins or until toothpick inserted in center comes out clean.
For the games, we invited the children to blow bubbles outside with bubble wands and had an arts and crafts station for the children to color and cut out their own Chinese dragon masks and paper lanterns. Check out the link here for the FREE dragon mask template we used. We bought wooden sticks online for them to use as the mask holders.
We also played Ni Hao, Kai Lan on the television, so that the kids could learn some Chinese and learn about Chinese culture with a fun and popular cartoon.
We also handed out party favors in red Chinese take out boxes (board books, kazoos, bubbles, and red envelopes with chocolate coins), so the kids kept busy and entertained. See the picture way above, to see the contents.
For the decor, we reused our wedding banner, set up Chinese umbrellas, and also folded origami tigers and dragons from the Canon website. Check out the Canon site for the FREE patterns and templates, here. Warning: The patterns are beautiful and complicated!
Also, we printed labels for our water bottles for an extra personalized touch. Check out Gynnn Wasson Design's blog for the FREE water bottle templates we used.
We also decorated a centerpiece with red envelopes.
Thanks for joining me at my party! I hope you learned a thing or two about the red egg and ginger party, a traditional Chinese celebration which is as important of a holiday as Thanksgiving or Christmas for some families. Hey, any even where the entire family gets together to enjoy a feast and meet the new addition is good in my book!
My friend recently got married, and as one of her bridesmaids, I had the pleasure of helping to organize her bridal shower. The maid of honor, the other bridesmaids, and I primarily derived inspiration for the bridal shower from a blog post on an Alice In Wonderland themed shower (by a food blogger who went to school with my husband) and the Queen of Tea Parties, Wandering Chopsticks.
During our hunt for decorations, the maid of honor found an incredible set of matching invitations and "Eat Me" and "Drink Me" party labels on Etsy and a pack of Alice In Wonderland playing cards, and we went to town on using these items to make the tablescape come alive. We downloaded images from Lewis Carroll's books and slid them into apothecary jars filled with candy, and peppered the table with candies and paper daisies. Check out the tea sandwich recipes and more party pictures below!
Cucumber Tea Sandwiches
2 8oz pkgs of cream cheese, softened
1 bundle of fresh dill
2 tsp salt (or salt to taste)
1 large English cucumber, thinly sliced (with peel and seeds intact)
1 loaf of white bread, sliced and with crusts removed
Using the sharp blade of a knife, scratch off/separate the soft dill fronds from the woody stems, and finely mince the fronds. Whip the dill and salt into the cream cheese, and combine thoroughly. Taste and adjust salt accordingly. Spread each slice of white bread with a thin coat of the cream cheese spread and a layer the bread with the cucumber slices. Assemble the sandwiches, making sure that both the upper and lower slices of bread have a thin coat of the spread. Slice the sandwiches into quarters, diagonally. Cover with plastic wrap or wax paper until time to serve, to keep the bread soft.
Egg Salad Tea Sandwiches
1 dozen of boiled eggs, peeled and chopped
1 cup of mayonnaise
1/2 cup of spicy mustard
1/4 cup of sweet pickle relish
1 tsp of black pepper
1 loaf of white bread, sliced and with crusts removed
Combine the eggs, mayonnaise, mustard, relish, and pepper, and mix thoroughly. Generously spread each slice of white bread with a heaping layer the egg salad mixture and assemble the sandwiches by topping the sandwich with another slice of white bread. Slice the sandwiches into quarters, diagonally. Cover with plastic wrap or wax paper until time to serve, to keep the bread soft.
At tea parties, it is important to provide guests with a varied selection of teas. If you keep your pantry stocked with classic teas (such as black tea, green tea, chai tea, and other spiced teas) you should be in good shape. If you are looking to purchase some additional teas and are adventurous, try some great loose-leaf Asian teas (such as jasmine, tung ting, pouchong, and ti kuan yin), and robustly flavored teas such as rooibos and roses, cream Earl Grey, and ginseng. If these tea options sound too overwhelming, do not worry, just do what we did and pick up a variety pack of Bigelow (Celestial Seasonings, or Twinings) teas and you should be good to go for your tea party. (I used to totally shun Bigelow teas, but since we have them at work, I have taken quite a "liking" to some of their flavors.)
Also, another great party time-saver is preparing a crudite platter. I used to prepare all of the vegetables on my own (by washing, peeling, and cutting up carrot and celery sticks), but my husband taught me the error of my ways by showing me how easy it is to open a bag of baby carrots and grape tomatoes and pouring them onto a platter. Take it from me, it is well worth the time and money to take this shortcut.
And there you have it! I hope the pictures gave you some ideas for a tea party or shower you will be holding in the near future!
When I lived in New Orleans, I was enthralled by that wonderful city. One of my favorite things to do every weekend, was to visit the famed Café Du Monde in the French Quarter for golden-brown beignets dusted with powdered sugar and a café au lait with milk and chicory. I also greatly enjoyed riding the streetcar into the Uptown area for a satisfying seafood brunch. Whatever breakfast I enjoyed, I would always have the opportunity to listen to the live jazz music in the background. Just as in many other parts of the country, in New Orleans, breakfast is the most important meal of the day--even though other meals are also important!
When I received an email that Foodbuzz was donating the proceeds of this month's "24 X 24" competition to help the people in the Gulf affected by the oil spill, I decided to emerge from my hiatus from blogging to celebrate their generosity. I planned a quick New Orleans-themed breakfast for a small group of friends. I wanted them to appreciate the food from the Gulf Coast, and thus, perhaps gain an awareness of how the oil spill is affecting the people and culture in the area.
Breakfast Menu
Creole Omelets
Bananas Foster French Toast
Golden-Brown Beignets
Buttery Grits
Corn Muffins
Café Du Monde Coffee
Mimomas
For breakfast parties, I always try to take as many shortcuts as possible. You do not want to have to wake up at 5:00am in the morning for a party! So the day before, I made as many things as I could in advance, including corn muffins from a package. I also peeled the shrimp and precooked the shrimp, Creole-style. I also took the easy route for the "buttery grits with Gulf shrimp," and purchased instant buttery grits, so the day of, I would not have to slave over a hot stove top making sure there were no lumps!
Another time-saver, was purchasing premade beignets from the store and coating them with powdered sugar. Unfortunately, I wasn't able to easily purchase authentic beignets in San Francisco because of my tight schedule, so I did the unthinkable--I bought plain donut holes instead. Thankfully, my guests did not openly express any disdain towards me at the table.
Immediately before the guests arrived, I brewed the coffee and poured the mimosas, so that they could quench their thirst as they began to mingle.
For the breakfast party, I selected two relatively easy dishes to make: Creole Omelets and Bananas Foster French Toast. I began making both items about 2 hours before my guests arrived. The recipes are as follows:
Creole Omelets
10 extra-large chicken eggs, beaten
2 red bell peppers, de-seeded, cored, and diced
1 yellow onion, minced
2 Louisiana hot link sausages, diced
1/2 lb cooked Creole Shrimp
1 cup of shredded cheddar cheese
6 tbsp vegetable oilTabasco sauce, to taste
Zatarain's Creole Seasoning, to taste
Heat a non-stick pan to high heat, and swirl 1 tbsp of oil in the pan. Sautee the onions, bell peppers, and sausages until the onions are translucent and red from the bell peppers. Set aside.
In another small non-stick pan, heat 1 tbsp of the oil until shimmering. Put about 1/5 of the beaten eggs inside the pan, and swirl the egg so that it coats the bottom of the pan and begins to solidify. When the egg begins to set, carefully flip the egg pancake over in the pan, being careful not to break the pancake. Then, place about 2-3 tbsp of the mixture and several shrimps on 1/2 of the egg pancake. Sprinkle the shrimp with shredded cheese.
After a few minutes, when the egg begins to fully set and brown, quickly fold the egg pancake over the topping and onto a plate.
Also, French toast is a crowd-pleaser, and very easy to make. Not only is "French" toast a popular dish in the French-influenced Louisiana area, but for an even more New Orleans-centric twist, enjoy your French toast with Bananas Foster, rather than maple syrup!
Bananas Foster French Toast
5 extra-large eggs
1/2 cup of milk
10-12 slices of whole wheat bread
5 tbsp of vegetable oil
4 large bananas, quartered
1 stick of butter
2 cups brown sugar
1 tsp cinnamon
1/4 cup banana liqueur
1/4 cup rum
vanilla ice cream
Beat the eggs together with the milk. Meanwhile, heat one tbsp of oil in a non-stick pan. Working quickly, dunk the bread into the egg mixture and fry it in the pan, turning when the side touching the pan begins to brown. Add more of the oil as you work in batches. When all of the French toast is cooked, plate it on a platter and set it aside.
Next, heat the butter, brown sugar, and cinnamon in a pan on low heat. Quickly place the bananas in the pan (you can also leave the bananas uncooked and pour the mixture over the pan, but that is not traditional) and then the alcohol. If you feel comfortable, use a long-necked lighter or torch to quickly light the alcohol in the pan and let it burn off. Or, you can just let the mixture cook for a while, letting the alcohol evaporate without the flames.
When finished, serve the French toast with vanilla ice cream, and spoon the mixture and bananas over the toast and ice cream.
As my guests and I conversed, we discussed how New Orleans and the surrounding Gulf Region is known for its unique culture, cuisine, and generous people. Now more than ever, we need to applaud and recognize this culture and continue to assist the people living in the area by supporting their economy. After Hurricane Katrina and now the oil spill, the people there have been hit by tragedy after tragedy. Many of my friends and family from the area are closing their business after the spill. Please continue to support and help the Gulf community in anyway you can in light of the oil spill. I hope my breakfast party somehow inspired you regarding Louisiana cuisine and the beauty of Louisiana people.
