Spiced Up Salad

How many of you are bored of your summer salads already?  Umm...ME!  During the summer my work schedule changes and forces me to pack a lunch instead of my usual perusing of my refrigerator around noon.  Of course I try to be as creative as possible, but there are only so many fruit, lettuce, veggie and protein combinations I can muster up at 8 o'clock in the morning.  

This delightfully fresh and fruity salad has an extra kick from our household favorite sauce, Sriracha.  Also, this salad can be made the night before.  Kale salads are often better the next day after they have really soaked up all the flavors from the dressing.  So let's stop the boredom and go out an get a fresh mango, follow my crazy easy instructions below on how to cut it and actually enjoy our lunches at work!

Mango and Kale Salad with 

Sriracha Lime Dressing

Ingredients
3 cups kale, chopped
1 cup cooked and cooled Israeli cous cous
1 mango, peeled and diced, see instructions below
4 tablespoons green onions, chopped
1/2 cup red bell pepper, chopped (half large red bell pepper)
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce 
Pinch of sugar


Make the dressing by placing the sesame oil, lime juice, Sriracha sauce, 1 tablespoon green onions and a pinch of sugar in a small bowl.  Whisk to combine and set aside.

In a large mixing bowl or salad bowl combine the kale, cous cous, mango, 3 tablespoons green onion and red bell pepper.  Pour the dressing over top and toss well to combine.  Makes 2-4 servings.

How to cut a mango:  Slice off the of the fruit on either side of the seed.  Then cut the flesh of the mango into a grid.  Flip the mango inside out and slice the flesh of the fruit off the skin.

Summer Sipping Made Simple

While you can most often find me with a bottle of good wine I am definitely a lover of a simple yet strong, well made cocktail.  And when I say simple I really do mean no more than 4-5 ingredients; one kind of booze, fresh fruit, herb/citrus and a mixer such as soda water.  I don't know about you but I would much rather be spending more time on my patio sipping my cocktails than in my kitchen making them.  My #happyhour obsession I have going on in my Instagram is what inspired these cocktails below.  

As America's favorite holiday, July 4th, approaching this weekend I think we can all agree that simple and fresh cocktails will be the perfect companion to our backyard barbecues before we all head off to see the fireworks.

Have a wonderful and safe holiday weekend.  Cheers!

Pineapple Mint Mule

Ingredients
2/3 cups pineapple, cubed
8 mint leaves, slapped and torn in half
4 ounces vodka (I use Tito's Homemade Vodka)
Ginger beer (I use Reed's Ginger Beer)
Ice

In a cocktail shaker add the pineapple, mint leaves and vodka.  Muddle until the pineapple is broken up.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail into two glasses and top with the ginger beer.  Add more ice if needed.  Makes 2 servings.










Boozy Blackberry Vanilla Milkshake


Ingredients
20 fresh blackberries, plus 2-4 for garnish
4 scoops vanilla ice cream
4 ounces vodka (I use Tito's Homemade Vodka)

Place all ingredients into a blender and blend until smooth.  Pour the milkshake into two glasses and garnish with fresh blackberries if desired.  Makes 2 servings.

Watermelon Coconut Lime Spritzer

Ingredients

1 cup watermelon, cubed
1 ounce lime juice
8 ounces coconut water
4 ounces vodka (I use Tito's Homemade Vodka)
soda water
2 lime wedges
Ice

Place the watermelon, lime juice, coconut water and vodka into a blender.  Blend until liquefied.   Fill two glasses with ice and pour cocktails in, divided evenly.  Top with soda water and a lime wedge.  Makes 2 servings.




Mango Mint Vodka Mojito

Ingredients
2/3 cups mango
2 ounce lime juice
10 mint leaves, slapped and torn in half
1-2 teaspoon agave nectar
4 ounces vodka (I use Tito's Homemade Vodka)
soda water
2 lime wedges
Ice

In a cocktail shaker add the mango, lime juice, mint leaves, agave nectar and vodka.  Muddle until the mango has broken up a bit.  Fill the shaker with ice and shake vigorously until chilled.  Pour the cocktail, divided evenly into two glasses.  Top with soda water and garnish with a lime wedge.  Makes 2 servings.

Oh Happy Summer!

Summer has begun and is finally in full swing.  School has ended, graduations have been celebrated and the curtain has closed on those end of the year shows, recitals and performances.  The days have become warmer, longer and hopefully a bit more lazy for everyone.  As families are packing up for weekends at the shore, an epic summer vacation or simply a backyard barbecue with friends, I am beginning my time off by reflecting on my year as a dance teacher.























I am so fortunate to be doing something I truly love and even more, sharing it with some amazing children.  While I am working on instilling discipline, good work ethics, technique, teamwork and confidence (the list could go on) into my students I was able to take a step back this year and take in all the things they were teaching me.

Photography credits: Michael Tillman Photography, Robin Aronson Photography and Hanna Ghadessi

I have learned a new kind of patience, thank you 6-7 year olds and teens.

I have learned that everything isn't always that serious and getting angry isn't the answer.  However, keep missing the same correction and I promise my angry eyes/disappointed face will most likely happen.

I have learned to let you dance more and enjoy yourselves, but don't worry technique is still #1 in my book.

I have learned that you really are listening to me and that you want to be heard in return.

I have learned to be more than just a teacher and that dance mommying is really hard.

I have learned that teenage life in 2014 isn't too far off from 1997.

Well, minus the Snap Chat, Instagram, Facebook and the perfect selfie.

I have learned that while you are growing up fast and need your independence, you are still looking for guidance.

I have learned that giving you a prop was a lot of responsibility for some of you and I may have to wait another 5-10 years to try that again.

I have learned to accept the change in my dancing and technique as I grow older and I am so thankful for how gracious you are about it.

And lastly, I have learned how lucky I am to have such talented dancers who push me creatively, making my job hard in the very best way.

OK enough mushiness!  Now about those popsicles in the picture above.  We all deserve a little something sweet to celebrate a year of hard work.  So treat yourself (kids, parents and teachers) to these easy to make popsicles that will be sure to keep you cool on the many warm days to come!

Happy Summer!

Blueberry Coconut Water and Kiwi Popsicles (Kid Friendly)


Ingredients
2 kiwis, peeled and diced
1-1/2 cup coconut water
1-1/2 cup blueberry juice

In a large measuring cup combine the coconut water and blueberry juice and set aside.  Place the diced kiwi into the popsicle molds, divided evenly.  Pour the juice mixture into the molds.  Place in the freezer for about 30-45 minutes until it just starts to freeze.  Insert the popsicle sticks into the molds and return to the freezer.  Allow the popsicles to freeze for about 3-4 hours or overnight.  Makes 10 popsicles.








White Wine Sangria Popsicles (21 and over)


Ingredients
1/2 cup diced peach
1/2 cup diced strawberries
1-1/2 cups white wine (I used Chardonnay, but my sister suggests Sauvignon Blanc)
1-1/2 cups pineapple juice

In a large measuring cup combine the wine and pineapple juice and set aside.  Place the diced peaches and strawberries into the popsicle molds, divided evenly.  Pour the juice mixture into the molds.  Place in the freezer for about 1 hour until it just starts to freeze.  Insert the popsicle sticks into the molds and return to the freezer.  Allow the popsicles to freeze overnight.  Remember, alcohol doesn't freeze on its own and takes longer to freeze when combined with other juices.  Makes 10 popsicles.

Asian-American

Let's get the tough stuff out first.  This post will be a bit on the serious side for a moment and then I'll be sure to enlighten you on the funnies of being and Asian-American kid growing up in Central Pennsylvania.

Photography by Chhun Lee Photography 

Pictured above is my adorable, six year old cousin from Cambodia, Sea (pronounced "See-Uh").  He recently was diagnosed with Brainstem Glioma.  The tumor is covering about 90% of his brainstem causing him to have trouble walking.  He is currently receiving radiation treatments in Thailand.  The cost is astronomical considering health insurance is unavailable to my family.  We, my family here in the states, have started a fundraiser for him via Give Forward.  Please take the time to read his story here and support him by sharing and or donating.  Every little bit counts!  Thank you to all my readers in advance!!

So in honor of my cousin, who is a veggie lover, I thought a twist on one of my favorite farmer's market buys would be nice.  Do I think Sea will be eating/liking these hoisin glazed roasted radishes?  Probably not, but I don't know how many six year olds would.  Anyhow, here's how my palate has evolved thanks to my Asian-American upbringing (more Asian than American).

Dinner time at our house was a family affair.  Whether we were all quickly eating before my sister and I headed off to dance class or we were eating leisurely, we all ate together.  White rice was the constant and most often accompanied by stir fried vegetables and some type of protein.  Soy sauce and fish sauce were the main ingredients for seasoning while hoisin sauce was a rarity on table but definitely my favorite.

I learned to eat with chopsticks at a young age and when we actually had an "American meal" of spaghetti and meatballs, which was almost never, I used those chopsticks instead of a fork.  Dessert after dinner?  Yep, not happening at our house unless you wanted fruit.  My obsession with dark chocolate happened way later in life as an adult.  As a kid I thought that my parents were keeping me from experiencing the deliciousness of "American food."  In the end I am forever thankful that I don't have an addiction to Velveeta.

Once I moved to California a whole new world of food and flavors were brought to my attention; squash blossoms, smoked salmon, kale, Mexican everything and radishes.  Now I don't mean radishes chopped up on a salad, I mean roasted radishes which take on a potato like texture once perfectly roasted.  So here I am in my sunny California kitchen with my farmer's market radishes thinking "Ok Asian-American girl, you know you want to drench them in hoisin sauce, roast them, and eat the whole plate on your own."  So I did.  I hope you all do the same!

Hoisin Glazed Roasted Radishes

Ingredients
12-15 small radishes 
1 green onion, chopped
1 tablespoon hoisin sauce
1 lime wedge, juiced
1/2 teaspoon vegetable oil
pepper to taste

Preheat the oven 400 degrees.

In a small mixing bowl combine the radishes, hoisin sauce, lime, vegetable oil and pepper.  Toss until well coated.  Place the radishes on a foil lined baking sheet.  Bake in the oven for 25-30 minutes.

Remove the radishes from the oven and place back into the mixing bowl.  Add the green onions and toss to combine.  Serve immediately.  Makes about 2 servings.  

#cantcook, #help!

One of my oldest and dearest friends from my hometown Hershey, Pa has been cracking me up via her Instagram posts on her CSA (Community Supported Agriculture) boxes.  Amy's pictures of her weekly vegetables are amazing, which is to be expected since she's a photographer (check out her website here).  However, it's her hashtags that have me laughing out loud!  She often claims she's #juicing her veggies because she #cantcook or making veggie bouquets, pictured below, as #methodstoavoidcooking.  However, my all time favorites are #nowonderimnotmarried and #help.  Well Amy, I'm here to #help!  

Photography credit: Moonrise Rebel

I have created a simple and delicious recipe using 3 of the 6 items from her box.  Now, it does require turning on the oven, but I promise it's not as difficult as you think.  Besides prepping your vegetables for juicing is pretty much the same for making this salad.  Oh and the honey glazed roasted beets are like eating candy.  I know you can't pass that one up, Amy!  

Collard Green Salad over Honey Glazed Red Beets and Burrata Cheese

Ingredients
3-4 small to medium red beets
1 tablespoon honey
1 cup collard greens, tough stems removed and chopped
1/4 cup shredded carrots
1/2 cup spinach, chopped
2 - 2 ounce fresh burrata balls, sliced
3 tablespoons olive oil
1-1/2 teaspoons apple cider vinegar
1/2 teaspoon whole grain Dijon mustard
Salt and pepper to taste

In a small bowl whisk together 2 tablespoons of olive oil, the apple cider vinegar and Dijon mustard.  Season with salt and pepper, whisk to combine and set aside.

In a small mixing bowl place the collard greens in and pour the dressing over top.  Toss to coat.  Massage the greens for 1-2 minutes.  This breaks up the greens a bit making them easier to eat and digest.  Cover and refrigerate for 2 hours or overnight to marinate.  The salad can be stored in the refrigerator for up to 3 days.

Preheat the oven to 375 degrees.

Using a vegetable peeler, carefully peel the skin from the beets.  Cut the beets into 3/4 inch slices.  Place the sliced beets on a parchment paper lined baking sheet.  Brush the beets with 1 tablespoon of olive oil and season with salt and pepper.  Bake in the oven for 40 minutes turning them over halfway through.  Drizzle with the honey and bake for another 10 minutes.  Remove the beets from the oven and allow to cool to room temperature.

Remove the collard greens from the refrigerator.  Add the chopped spinach and shredded carrots to the collard greens and toss to combine.  

Assembling the salad:
Place the honey glazed beets on a medium plate or platter.  Place the sliced burrata on top of the beets and then top with the collard green salad.  Makes 2 large servings or 4 small servings.

 Notes: Amy receives her CSA box from Spiral Path Farms and I receive mine from Farm Fresh To You.