fruits and veggies – Rufus&Clementine

June 22, 2012June 23, 2012

Something Simple | Yu Choy

look… i like reading cookbooks. i just don’t really use them.

I could eat yu choy every single day.

My favorite leafy green crunchy veg is yu choy. I first picked it up, about a year and a half ago maybe, at the Pershing Sq Farmers’ Market. After that, I just started buying it everywhere I saw it. It cooks quickly and lends it self to simple flavors. I tend to use the same ingredients when I cook it, but a co-worker told me her mom uses it in her caldo de pollo. (Mexican Chicken Soup)

I haven’t had much luck with keeping yu choy very long before the leaves start losing their pretty, so I like to cook it within a day or two of bringing it home. I bought a bunch before I got my dental surgery last year. I cooked it and kept it frozen for months. Tasted great when I could finally chew again.

Where does one get yu choy? Yeah, I didn’t see it until I moved to LA and started going to the market. I can pick it up in the Korean grocery down the street. Check the produce aisle at your local Asian spots. I’m a dork for a grocery store, so while some are going through racks at Barneys, I’m all giddy wandering the aisles at international/ethnic stores around town. Even if folks are staring, shrug those shoulders and take your time. It’s an adventure not far from home.

How does one cook this yu choy? I cook it quite simply and quite quickly. And I, honestly, don’t measure much or at all, really. I drizzle, splash and squirt. (♥:Can we talk about how that sounds? Like, really?)

How else can one cook this here yu choy? I’ve used yu choy in my ‘Not Pad Thai’ and would no doubt have it in ramen, if I was still on that Sopporo Ichiban Original Flavor crack.

Something Simple | Yu Choy

Chop the yu choy into bite size pieces. Mince one garlic clove. Grate maybe a teaspoon of fresh ginger. Heat a bit of grapeseed oil in the pan. Cook the garlic and ginger for about a minute over med/high heat. Toss in yu choy. Drizzle a little soy sauce and sesame oil over the yu choy. Add a squirt of sriracha. Stir until the yu choy leaves start to wilt and give off a little water. Cover and let it steam for a minute or two.

Honestly, takes less than five minutes. I like the leaves glossy and the stems crunchy. I use two bunches of yu choy, because it loses loads of volume. l usually add a little more sriracha to taste. Okay, a lot more. I like it HOT!

I can have just yu choy for dinner. Like the bowl above last night. Just me and my chopsticks.

nikki♥

*um, yes you can eat yu choy with a fork. i just don’t.

*oh, yeah. yu choy, depending on when it’s picked, has few yellow flowers or lots of yellow flowers. i’ve read that you’re not supposed to eat the flowers. i cut around them. a few gotten in and, um, i’m still here.

June 22, 2012

These Mean Streets | What This Vegan Eats

I’m not deprived, but man, without planning, it can feel limiting…

I found this fruit cart on the way to um, Subway. See, I was walking there with a co-worker, enjoying a little uncensored convo, lending a kind ear. I didn’t get anything from the sandwich assembly line, but I couldn’t wait to stop off to get a bag of slices on the way back to the office. All I could see was melons, mangoes, coconut, cucumber and jicama dancing all the way to my belly. There were only two serving sizes, ziploc $4 and $5 bags. I had five on it, stuffed with everything.

Lessons learned: L♥VE the watermelon, honeydew and cucumber. Oh, NO… on the jicama, cantaloupe and coconut. The jicama just took up flavorless space; the coconut was sadly bland; and the cantaloupe was a little too fragrant in that old lady with too much perfume on kind of way. Next time, I think I might have to ask for a taste of the mango, so I can go all in or pass it up. I think it really depends on the day. That day was nooooot great.

All in all, it was crazy refreshing on a hot LA day.

Nikki♥

January 8, 2010

giggly and screechy | the can jam

this is going to be fun!

I’m about to head out to the farmers’ market in my neighborhood for the first time in over a month. I’m so excited to see what they’ve got. I can’t wait to pile all that goodness on the table.

I’m a bit giggly because I’m participating in Tigress’ Can Jam. Each month this year, we’re going to focus on preserving. We’re turning our attention to good food and to traditions that are truly local and global.

I feel lucky to not only making connections to long gone relatives and ancestors, but to the family members that are here and getting older. I get to make new memories, too. And share them with you.

So, here’s the jumpy part. I’m eight days in and I haven’t the slightest idea what I’m going to do. This month the spotlight is on citrus. This should be easy, right. I live in California. Well, I want blood oranges. I need blood oranges. Don’t you see I’m blinded by my blood orange lust.

I haven’t come across any yet. That could change today. Or I could just get on with it. Which is what I’m going to do. I’ve got today and Hollywood on Sunday. This weekend will be the start of the citrus days. Or the continuation of the citrus days. Tigress must have been reading my mind. I’ve been super citrused for the last couple of weeks.

Time to get the tote bag and camera. I’m coming back with something fun. I promise.

Nikki♥