Author Archives: Vedis

Today’s Simple Lunch – Lotus Root Soup With Peanuts, Red Dates And Snow Peas & Chinese Sausage

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Posted by Vedis on January 26, 2010 – 7:08 am
Filed under Chinese Dishes, Chinese Soup Recipes, Today's Simple Lunch

I am finally back to my cooking blog! Surprise, right? It’s not www.MyHobbiesAndPassion.com, it’s www.HealthyChineseMealsRecipes.com for my cooking blog.

It’s a long story why there was such a move from the previous non-keyword domain to this keyword domain. If you are interested to know, hop over to my AKPK free debt management program blog and read the 3 posts that explained who, when, where, what, which and how. ;-)

It’s been more than 5 days since I recorded my daily Chinese meals and recipes. Well, not so long, right? If you go through what I have gone through, you’ll understand why there is no time and mood to record Chinese meals.

What did hubby and I have for lunch just now? Lotus Root Soup with Peanuts, Chicken Drumstick and Red Dates. Plus, snow peas aka Chinese peapods or Pang Pei Dao in Cantonese.

Snow Peas aka Pang Pei Dao
Photo Credit for Snow Peas

Snow peas are flat because they’re harvested while the peas are still underdeveloped.

Ingredients:

1 palm-sized lotus root, washed and skinned. Cut the roots cross-wise so that they look like wheels
1 chicken drumstick, washed and blanched with hot water
200g raw peanuts
Handful of snow peas
15 red dates
1000ml water
Salt/oyster sauce to taste

Directions:

1. Place the water, lotus roots, raw peanuts and red dates into rice cooker. Bring to boil.

2. Pour the boiling soup into the slow cooker. Add in chicken and snow peas.

3. Put on high and cook for 2 to 3 hours or until well cooked.

Besides the soup, we had Chinese sausage aka Lap Cheong. Again? What to do? Upon hubby’s request. ;-)

Of course, we didn’t eat so much like we did last time. I only steamed two rolls of Lap Cheong for today’s lunch and dinner.

While having his lunch just now, hubby said he really loved unpolished brown rice. Normally after eating white rice, he will feel bloated. But with brown rice, he doesn’t feel it at all.

Try Skinny Veggie Soup To Reduce Your Calorie Intake

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Posted by Vedis on January 13, 2010 – 1:27 pm
Filed under Soup Recipes

I am doing right to cook healthy Chinese soup, especially vegetable soup, almost 4 to 5 times a week. :-)

According to studies, just by starting a meal with a fiber-rich bowl of broth-based veggie soup, you can reduce your total calorie intake by 20 percent.

One of the advantages of consuming veggie soup is that it takes the edge of your hunger and fills you up quickly, thus you end up eating less of your rice and other dishes.

I came across Joy’s Skinny Veggie Soup at www.JoyBauer.com. See if you are interested to cook up a pot of low-cal, fiber-rich veggies soup.

Joy Bauer 90-10 Cook Book
Cooking With Joy: The 90/10 Cookbook

Joy’s Skinny Veggie Soup Recipe

Ingredients:
4 cloves garlic, minced
1 cup diced onion
3 stalks celery, diced
8 ounces mushrooms, sliced
8 cups (2 quarts) reduced-sodium chicken or vegetable broth
2 carrots, sliced
1 zucchini, diced
3 cups chopped cabbage (about 1/2 cabbage head)
2 cups cauliflower florets (fresh or frozen)
1 cup green beans, chopped (fresh or frozen)
1 (15-ounce) can diced tomatoes (preferably no salt added)
3 bay leaves
2 tablespoons red wine or balsamic vinegar

Preparation:

Choose one of the following seasoning blends:

Creole: 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried thyme

Italian: 2 teaspoons dried parsley, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper

Garden Herbs: 2 tablespoons chopped fresh thyme, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil

In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.

Add the broth, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring the soup to a boil, cover, and simmer over low heat for 20 minutes.

Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.

Yield: 6 servings (2 cups each)