shrimp and vegetable tempura posole huckleberry panna cotta chanterelle toast

copyright jennifer yu © 2004-2016 all rights reserved: no photos or content may be reproduced without prior written consent

archive for grains

the abcds

Friday, December 11th, 2015

Recipe: apple bacon cheddar dog (abcd) treats

While working on our annual digital year in photos, I scrolled through a lot of snaps I took of Neva when she was a wee pup. I had completely forgotten about them because I was in such a state of sleep-deprivation for a period of three or four months starting on May 23, 2015. Jeremy was in the other room, but he could tell I was looking at puppy pictures because I kept squealing and cooing at the computer. Neva was so cute, but she was so feral compared to a normal dog – because she wasn’t a normal dog. She was a puppy.

these cute little faces will suck up all of your time

Oh, but now Neva is becoming a really good girl as she settles into a routine of the familiar. She’s now used to watching dogs, cars, and people passing through our neighborhood. She doesn’t flip out when she sees birds anymore (there are so.many.birds). Her favorite places to nap depend on where the sun is hitting the house. Neva knows to ask when she wants to go outside instead of sneaking into the office to piddle next to Jeremy’s desk. I remember how it took forever and a day to walk anywhere because she had to put every damn pine cone, rock, stick, blade of grass, and flower in her mouth. We loved her little adorable puppiness, but we both knew from the start that we couldn’t wait for her to grow into a dog.

Neva always knows when I’m making HER treats in the kitchen. She’ll hang around patiently at my feet until I pop them in the oven, at which point she stares longingly at the oven. I’m not sure how much variety Neva needs in her treat selection, but I know for a fact that these treats are her number one all-time favoritest treats on the planet. I threw them together last month with a bunch of leftover ingredients and she’s been pretty devoted to them ever since. They smell fantastic while they bake because duh – the treats are made with cheddar cheese and bacon! I used applesauce as a healthy binder, along with an egg, and threw in some parsley for her breath. So I wanted to share this with anyone looking to make some extra wonderful goodies for their canine companions.

applesauce, bacon, cheddar cheese, egg, parsley, whole wheat flour

prepping the ingredients for mixing

chop the bacon and parsley fine, especially if you are making small treats

**Jump for more butter**

fido snacks

Wednesday, November 18th, 2015

Recipe: chicken sweet potato dog treats

Before we brought Neva home, I made a batch of pumpkin peanut butter dog treats and cut them into little squares for her to eat and train on. I guess I was still in Kaweah-mode because the first time I handed a treat to Neva, she mouthed it for ten minutes then eventually spat it out because she couldn’t bite into it. In fact, she was so little and silly, she’d munch on a puppy kibble for a good ten seconds which translated into long dinner times. I was sad because Kaweah loved those treats so much and Neva didn’t seem to care for them at all. Little did I know that she was just too baby to eat them. Eventually, after her big girl teeth came in, she went after them with gusto. It’s been nice to feed her homemade treats because it’s more economical and doesn’t contain additives or artificial junk.

waiting patiently for her release word

I thought Neva could use some variety in her snacks and began to research diffent flavors and recipes. Because she is a labrador retriever, I don’t have to worry about her being picky. She’ll eat anything. I do want to make the recipes simple and keep the ingredients wholesome – organic when possible. The first variation I tried was chicken and sweet potato. These came out a little denser than I wanted, so my second batch had shredded cheddar cheese added to the dough. The cheese has a nice effect of creating rough layers sort of the way butter does in pastry dough. So even though the cheese isn’t in any of the photos, I do recommend adding it to the dough for a better texture that is less likely to break your dog’s teeth. And of course, she loves the flavor. Here is a video I posted on Instagram of her latest trick using one of these treats.

all you need: baked sweet potato, an egg, whole wheat flour, cooked chicken (not pictured: shredded cheddar cheese)

peel the sweet potatoes

mash them up

**Jump for more butter**

here come the holidays

Thursday, November 5th, 2015

Recipe: fried mochi rice (nuo mi fan)

I walked to the back of the store where just a week prior, the aisles had been loaded with bags upon bags of Halloween candy. Nerds. Snickers. Twix. Life Savers. But instead of witches and skeletons, white Christmas trees strewn in sparkly silver tinsel and metallic red and green baubles now loomed high overhead as I approached. There was a sad, lone island of discounted Halloween candy for sale – a paltry remnant of the once Super Sugar Coma Mega Center. I grabbed a couple of bags and continued on my way, careful not to linger long under the impending holidays.

I am a terrible holiday person. Holidays = Thanksgiving and Christmas. I wasn’t always this way, but over the years I have scrutinized the holidays (and most other things in my life) through the lenses of practicality and sanity. The holidays are neither practical nor sane. Jeremy and I have determined that our favorite way to pass the holidays is to be outside on the snow – preferably with a dog.

and now we have the snow and the dog

she has no idea how cold it is going to get in crested butte

The one person I did travel for over the holidays was my Grandma when she was alive. As she got older, it became more burdensome for her to fly to visit her daughters, who are scattered across the country (also, the airlines suck). If she was going to be alone in California over Thanksgiving or Christmas, I’d book a flight to see her and Jeremy would occasionally join me. I’d do what I always do – take her out to run errands, try different restaurants, and just spend time listening to her, holding her hand, and being with her. I loved that woman so much. So so much.

One year, Jeremy and I accompanied Grandma to my second cousin’s gigantic annual Christmas party where tray after tray of delectable Chinese food was lined up on buffet tables as the festivities got under way (my second cousin is head of catering at a restaurant). There was a rice dish I sampled and really liked, but never got around to asking what it was called because my brain was busy switching back and forth between Chinese and English while conversing with the elders as well as the kids. These things can and do slip from your mind. It was a few more years before I was reminded of that lovely rice – because my pal, Lisa, posted a recipe for it for her 2009 Thanksgiving. But my memory was fuzzy and I wasn’t sure if that was the dish I had eaten at the party. Was it a stuffing? Was it just a rice dish? And then something clicked in my brain last month. I finally did some research and got around to making it myself!

Of course, the first thing my mom said when I told her I made it was that I used the wrong ingredients and then she said I cooked it wrong (mom stir-fries and then steams). Turns out, as with most things, there are different ways to make nuo mi fan or lo mi fan or fried mochi rice or fried sticky rice. Apparently there are just as many names as recipes. The key is the sticky rice, which is also called sweet rice or glutinous rice. Gluten-free folks should not shy away from glutinous rice as it has no gluten, it’s just called that because it’s so damn sticky. That said, if you are gluten-free, you should be aware of things like soy sauce and the char siu pork which may or may not contain gluten.

This recipe will require a trip to an Asian grocery store unless you have a crazy awesome well-stocked ethnic aisle in your typical supermarket. Chinese sausage (lap cheong) can be found in the refrigerated section at your Asian grocer. At least, that’s where I found mine after scouring the aisles ten times over. These sweet and savory sausages will need to be steamed before chopping them up for the rice. The glutinous rice will most likely be called sweet rice. The grains resemble little oblong pearls and the brand I like most is Koda Farms. As for the scallops, the only place I ever see them is at the Chinese medicine counter. You might be able to find them packaged with all of the other dried sea creatures in a dedicated aisle, but do look for a separate counter with large glass jars filled with dried scallops (refer to the photos in the xo sauce post). For this recipe, you can get away with broken pieces which are more affordable than whole dried scallops.

lap cheong

sweet rice

dried scallops

**Jump for more butter**