No wasabi...

Many nutritionists will say to read, read, read the label in your food.

Reading the labels is not just for nutritionists but for all of us especially because 

there are so many chemicals and things in foods that are surprising these days.

The 2 worst things I have ever seen in pre-packaged food have been....

shredded and soaked newspaper inside frozen dumplings.

YES! I said shredded PAPER!   It should be cabbage.

The other thing I have experienced is small pieces of plastic inside frozen

chicken tenders.  I never really liked frozen food to begin with--

but with so much mystery behind it... I simply prefer fresh over canned or frozen foods.

I talk about soy sauce and info about what's inside soy sauce often in my cooking classes

but in this post- I just wanted to share some sad news about wasabi.

I am often in the supermarket taking pictures of labels and it doesn't even phase me anymore

that people are staring and wondering what in the world am I taking a picture of.

Almost ALL wasabi/ wasabi sauces made in America are NOT wasabi.

It's powered horseradish with green food dye/coloring.

Real wasabi looks like this----

It grows in wet, swampy areas.... in Japan.  The root part is where the wasabi paste 

comes from- the part we use in eating sushi.  The leafy part on top (that has been cut)

has that spicy kick to it as well, just not as much as the paste of the root.

It root part is grated to make a pasty like texture.

There is nothing wrong with horseradish but I do feel if it's advertised as wasabi--

it should have at least SOME wasabi in it.  The main reason that horseradish is used

is simply because to import it in from Japan- it spoils very quickly.

Here are a few pictures from my wasbi search at the supermarket. 

I probably read over a dozen types of wasabi, powder, paste, mixed, refrigerated, dry,
etc... and NOT one had any wasabi in it.... just horseradish powder and green food coloring.

Last little tip about wasabi in restaurants.  Only true Japanese sushi restaurants use real
wasabi and the spicier it is... the fresher it is. Wasabi looses it's spicy, nasal clearing
component as hours and days go by. If you find yourself adding more and more
wasabi to your soy sauce for your sushi- it's simply because it's not real wasabi or
because it was grated/made fresh earlier in the week for the weekend..?...

Oh, and by the way... horseradish root looks like this.

I could go on on about random products but I'll just share the wasbi / horseradish today.

It's always an intersting reaction during the cooking classes when we let people

know what's inside certain foods that they never thought would be in it.

So, bottom line.... read the labels to see what your eating.!....

Zestfully, Let's Cultivate Food

In Home Cooking Class Philadelphia        Birthday gift present activity cooking class
In Home Cooking Class Philadelphia        Birthday gift present activity cooking class
In Home Cooking Class Philadelphia        Birthday gift present activity cooking class

Watermelon on a stick !

Summer always equals watermelon.
Whether you are taking watermelon to a park or picnic or any function for that matter...
a fun way to eat your watermelon is to simply stick a popsicle stick in it.

Wash your watermelon, slice it, jab it with a stick and throw them into a large container-
or an aluminum pan like the one in the picture.

Enjoy watermelon sticks with your friends and family this summer!

Zestfully, Let's Cultivate Food

Scallions

Scallions are in the onion family and are often called ---

green onions, spring onions, salad onions, table onions, green shallots, 

onion sticks, long onions, yard onions and baby onions.

The name is often referred to what region or area you live in.

Scallions have their fair share of giving us vitamin A & vitamin C.

Scallions are used in so many cultures, styles of foods, in soups,

in stir-fries, as a garnish, as a marinating ingredient and so much more.

When eating Korean side dishes and especially in eating Korean BBQ

we shred scallions and give a quick toss in sauce to use as a garnish like

condiment to accompany the lettuce wraps or with just a chopstick full with 

the deliciously-sizzling bbq meats.

A scallion shredder looks like this....

and you simply run the blades through and it shreds the scallions. Once you shred the scallions

you definitely want to rinse them because there is often the sticky middle of some scallions.

It will liven the scallions as well and give that even fresher- curling on the ends.

You know the blue rubber bands that the scallions always come in? I usually keep the rubber band

on them and cut about an inch off the bottom and place them in a small cup or glass and they will

re-grow and sprout. DIY scallions! 

You can use the whole scallion, including the white-- and even the root part actually but I like to 

"cultivate" them and grow my own as well.  If you don't want to cultivate scallions--

you can also rinse the root part well and store them in a zip-lock bag and throw them into your 

soup broth to give your broth an easy, two-thumbs up type of  better flavor without much effort!

When cultivating scallions-- a little jar will work as well. It can sit right on your kitchen counter. 

It doesn't need to be near a window. It's pretty cool seeing them re-sprout and

being able to use something that you grew... well, sort of grew. 

Zestfully, Let's Cultivate Food

Grilling Pizza On Your Grill

Make your own home made pizza on the grill.
Simply purchase already made pizza dough.
Roll it out a little to get a flat shape.
I purposely don't make the shape of the dough round...
to get that true homemade feel and look to it.
This would be a good time to use the tip titled "lemons on the grill"
Place the dough right on your grates. (assuming they are clean)
and let the dough cook for a few minutes.... maybe 5-7 minutes.

Once you've flipped the dough over- you can add your tomato sauce
and toppings or if you enjoy a margherita pizza- you can simply top
your dough with slices of fresh mozzarella, tomato slices and fresh
basil leaves whole or chopped up. Once the cheese has started to melt-
you can sprinkle a little salt and pepper.

Did you know pizza on the grill could be so easy?!


In Home Cooking Classes Philadelphia        Birthday gift present activity cooking class

Double Duty Melon Ballers and Veggie Peelers

Vegetable peelers and melon ballers are good for
all vegetables and fruits.
Rather than using a paring knife to peel an apple...
it can be easier to use a vegetable peeler for peeling the
skins of an apple or pear for instance. Taking the seeds
and core out of an apple or pear can also be easier
with a melon baller rather than a paring knife.

Bird's Nest

The bird's nest.

It's made from potatoes and it was the base of salads back during the restaurant days.

Wow, the restaurant days seem like so long ago. Almost another life time ago. Literally.

What's great about the bird's nest is that it's fun, crunchy, visually interesting and best of all-

it's SO yummy!  It's great to put a salad or even rice into. You can simply use it as an edible bowl.

                        

All you need is one large potato, corn starch, a small metal strainer with a handle that

will fit into a sauce pan or deep fryer of oil and one egg.

Take your potato, peel it, wash it and shred it. (you can use a mandoline or box shredder)

After you shred it- you have to wash it to get all the starch out. 

(You should rinse it at least 3-5 times) You'll see a little bit of light brown water come out.

Once you wash it, shake your strainer a little to get the excess water out.

Next, lightly coat your potatoes with cornstarch- enough that they coated.

Lastly, take your egg and either brush it onto the potatoes or mix the potato in the egg.

(The egg will basically help keep the potato together in your little metal strainer to fry in)

Take the potatoes and shape them into the little strainer like a bird's nest.

Once your oil it hot... you can deep fry them. 

When they are a golden brown they are ready.  Place your salad or any side dish in there!

Zestfully, Let's Cultivate Food

Cilantro Lime Rice

It's been a while since I have had a new post...
cooking classes have been quite busy but I always enjoy sharing food.

Today it's cilantro lime rice.... so easy, so delicious,
so easy to eat and enjoy!

It's always great to season your food with fresh
or dry herbs or seasonings.

One of many ways to flavor your fluffy rice or pasta
is to add the juice of half a lime, a handful of cilantro
chopped up and I also
like to add a TBSP of butter.

The aroma of the lime and cilantro is delightful and makes
your rice even healthier and more flavorful.
You can have cilantro lime rice as a side dish, on your tacos, burritos,
on a salad, with a burger or simply by itself.

This simple rice is simply rice---lime---cilantro---butter (optional)

Zestfully, Let's Cultivate Food