Balsamic Strawberries

June 20th, 2011

OK, so I grew up picking strawberries for spending money every summer. They were warm and fresh and irresistable to nibble on. There were also mushy, moldy and rotten ones low on the vines, or on the ground between the rows. Needless to say, they became one of my least favorite fruits.

Many, many years later, the markets are ripe with fresh, organic strawberries, and I can’t seem to keep up with all that I buy! I love them sliced thin with a splash of balsamic vinegar, a sprinkle of Truvia, and a bit of fresh ground black pepper. Stir well and let sit at room temperature for a half hour or so, stirring every now and then.

To serve, I cut thin slices of baguette, brush with olive oil, top with a slice of brie and bake in my toaster oven on convection until bubbly. I then top it with the balsamic strawberries, and they disappear in no time!

I finished up what was in the fridge in a two-egg omelette, filled with some softened cream cheese mixed with a bit of sour cream, topped with the balsamic strawberry slices. Yummy!

Mom loves balsamic strawberries on a spinach salad, but since I can’t digest the spinach, I’ve had to come up with other ideas. How do you serve strawberries?

Brown Rice, Pork and Eggs

June 14th, 2011

Serving of Brown Rice, Pork and Eggs

As usual, I bought an item, then looked into how to use it. I found cooked, salted duck eggs at Wing Wa Market. I love the egg yolks in Moon Cakes, and found recipes for the duck eggs mixed in with steamed pork with a chicken egg on top, and salted duck eggs in congee….so I combined the two.

4 servings cooked Brown Rice
1 cooked Salted Duck Egg
1/8 lb diced Pork
1 chicken egg
Fresh Ground Pepper
Fresh Grated Ginger
Soy Sauce

1. Cook brown rice according to package directions, substituting soy sauce for salt.
2. Place cooked rice in a mixing bowl.
3. Dice or shred Duck Egg, depending on the texture you get – I shredded by hand
4. Add diced pork to bowl
5. Grind in pepper and ginger to taste
6. Splash some soy sauce over all
7. Mix well, making sure the pork is incorporated throughout
8. Place in a heat-proof dish and make dents around the top
9. Open chicken egg and spread it over the dents in the mixture
10. Steam for 20 minutes
11. Serve

Serves 4 as side dish, 2 as main. If used as a main dish, you could double the amount of pork. I froze the rest of the pork for later use

Steamed Brown Rice, Pork and Eggs