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Pork Jiao Zi Dumplings

Categories: Appetizers, Asian, Dryness Invading the Lungs, Large Intestine Dryness, Pork, Summerheat

jiaozi

Chinese Dumplings

1 large or 2 small zucchini, diced
8 oz. mushrooms, diced
1 green onion, cut fine, include the tops (leeks)
1-2 tsp grated ginger
toasted sesame oil
½ pound ground pork
Salt & pepper to taste
Wonton wrappers
Dipping Sauce
Tamari
White Rice Vinegar
Toasted Sesame Oil
Minced Garlic (to taste)
In a pan, brown ground pork in small amount of sesame oil and a little salt and
pepper. Add zucchini, mushrooms and ginger. Cook until veggies have
expressed water but are not mushy. Remove excess water. Add green onion and
leeks. Cook mixture a bit longer to soften onion slightly. Remove any more
water from pan.
Spoon a small amount (approx. 1 Tbsp) of mixture onto center of wonton
wrapper. Fold wonton wrap, brush with water and press to seal. Set aside on
waxed paper or a plate or tray (anything but paper). Be very careful during this
process to keep wontons as dry as possible.
When wontons are ready, transfer to cook in boiling water. Wontons are
finished cooking when they float. Remove and place into dish. Dip in sauce or
spoon sauce over dumplings. Top with sesame seed or gomasio.

By Jen Drews
TCM Analysis
Salt — cooling, descending, KD; simultaneously softens and tightens
Pepper– warming, LU, stimulates warming flow in body, diaphoretic, protects
from EPI, counters food poisoning and indigestion
Zucchini — cool, LU, overcomes summerheat, diuretic (especially with skin on)
CAUTION  can diminish MJ energy needed for digestion
Mushroom — cooling, sweet, aids in elimination of mucus from LU, antibiotic
properties, increases WBC and therefore immunity, promotes appetite
Green Onion– decreases blood pressure and cholesterol
Leeks — acrid, sour/astringent, LV; counteracts bleeding and diarrhea
(sweating?)
Ginger — Acrid, Warm; LU, SP, ST, releases exterior, warms the MJ, disperses LU
cold, adjusts ying and wei, reduces toxicity from other herbs
Pork — neutral, sweet, salty; KD, SP, ST, moistens dryness, nourishes yin
White Wine Vinegar — sour, bitter; LV, warming, coursing, astringent
Garlic — Acrid, warm, LI, LU, SP, ST; acrid/pungent, promotes circulation and
sweating, moves static blood and food, protects against EPI, eliminates worms,
bad bacteria, yeasts. Used for anything and everything.

Overall Analysis
This recipe includes a variety of flavors and is therefore quite versatile. The
most outstanding aspect of this recipe is that is very oriented to the LU and
exterior. The antibiotic and protective aspects of the dish make it ideal for
change of season illnesses. It can easily be altered to target more specific
diseases, like deeper yin vacuity, summerheat, or yang vacuity.

Mexican Salsa

Categories: Appetizers, Blood Stasis, Blood Vacuity, Mexican, Raw, Vegan, Vegetarian

salsa2

Mexican Salsa

1 medium tomato, diced
1 clove garlic, pressed
3 green chilies, minced
2-3 green onions, chopped
6 springs coriander or cilantro leaves, finely chopped
juice of 1 lime, freshly squeezed
sea salt to taste
1/4 cup water
Mix together and serve.

TCM Analysis:
Tomato- sweet, sour, cold, promotes fluids, clears heat, promotes urination, supplements KD
Garlic- warm, acrid, kills parasites, relieves toxicity, prevents influenza, promotes circulation
Green Chilies- warm, acrid, moving, promotes circulation, analgesic
Green Onions- warm, acrid, LU/LI, releases exterior wind cold, invigorates blood, drains damp
Coriander- acrid, aromatic
Lime Juice- very sour, cooling, astringent, antiseptic, moves blood
Salt- salty, cool, softening
Overall Pattern: This salsa is primarily warm and acrid and moves/circulates blood in the body.

Quesadillas with Cheese and Mushrooms

Categories: Appetizers, Mexican, Spleen Qi Vacuity

Mushroom Quesadillas 500

Quesadillas de Queso y Hongos
Quesadillas with Cheese and Mushrooms

2 tablespoons olive oil
1 pound mushrooms, such as trumpet royale
¼ cup fresh epazote leaves
salt
8 ounces Queso Oaxaca or other Mexican melting cheese
1 pound masa (corn flour)
1 cup warm water

  •  Thinly slice the mushrooms and sautee with olive oil and salt and pepper to taste.
  •  When the mushrooms are soft and starting to brown, toss in the epazote leaves and continue to cook until just wilted. Set aside.
  • Shred the Queso Oaxaca and set aside.
  • In a separate bowl, mix masa and water, then continue to add water 1 tablespoon at a time until the batter is thick and sticky, like a firm cookie dough.
  • Make balls of batter about 1 inch in diameter. Place each ball between sheets of plastic cut from grocery or produce bags. All three layers can be placed in a tortilla press and compressed until it is a consistently thin sheet of dough.
  • Slide each raw tortilla onto a hot skillet, then immediately mound with about 1 ounce of cheese and 2 tablespoons of mushrooms.
  • Fold the tortilla in half and press around the edges with your finger or a spoon to seal.
  • Continue to cook the quesadilla until browned, flipping as needed.
  • Serve with the salsa of your choice.

Note: squash or nasturtium blossoms make a great filling, used in place of the mushrooms.

TCM ANALYSIS

Tx: This recipe is nourishing to the Spleen and Stomach, and beneficial to immunity. The dampness generating quality of the cheese is balanced by the draining qualities of the mushrooms.

Mushroom: Neutral to slightly cool and sweet, mushrooms are one of the most powerful food medicines available. They are nourishing, but also clear excesses, especially of heat and toxicity. Mushrooms are known to have a strong effect on immunity, and are beneficial to cancer patients, especially in cases of stomach or cervical cancer.
Corn Flour / Masa: Sweet and neutral. Enters the Spleen, Stomach and Urinary Bladder. Tonifies qi and strengthens the Middle Jiao, corn flour is considered easy to digest. Has a diuretic action, especially for conditions of poor water metabolism.
Epazote: Treats diarrhea and dysentery, expels parasites, and calms the nerves. I think this most likely drains dampness and heat.

Black bean salsa

Categories: Appetizers, Kidney Yin Vacuity, Liver Qi Stagnation, Liver Yin Vacuity, Mexican, Side Dishes, Stomach Food Retention, Vegan, Vegetarian

em1d51_tomato_black_bean_salsa_lg

Black Bean Salsa
Ingredients:
2 cups fresh, halved grape or cherry tomatoes
1 Artichoke, thinly sliced
1 cup fresh cubed bell pepper
2-4 slices jalapeno pepper
½ cup fresh cilantro leaves
1 clove garlic, minced
1 14oz can drained, rinsed black beans
¼ teaspoon cumin
Sea salt to taste (3/4-1 teaspoon)
1 freshly squeezed lime juice

Preparation: Place halved tomatoes, thin sliced artichoke & cubed bell peppers in a food processor & pulse briefly, until chunky. Add jalapeno pepper, cilantro leaves, minced garlic, lime juice, salt & cumin & pulse, just until well mixed. Add half the black beans & pulse briefly. Pour into a medium bowl. Stir in remaining black beans. Serve with gluten free rice or corn chips. Makes about 1 quart.

TCM ANALYSIS:
This recipe is good for treating liver overacting on spleen, tonifies earth to check wood.
Tomatoes: sweet, sour & cold, clears heat, promotes fluids, supplements kidney
Artichoke: cool, bitter, sweet, cools & regulates liver qi
Pepper: pungent, warm, warms middle jiao, invigorates blood
Jalapeno peppers: hot & pungent, warms middle jiao, dissolves stagnation, dries damp
Cilantro leaves: warm & pungent, balances qi, disperses blood, loosen digestive obstructions
Garlic: hot & pungent: detoxifies, removes stagnation & blood
Black Beans: sweet & neutral, nourishes kidney, invigorates blood
Cumin: warm & pungent, warms middle jiao, balances qi
Sea salt: cold & salty, clears heat, moisten dryness & loosen phlegm
Limes: cool & sour, generates body fluids, regulates qi, benefits liver

Strawberry butter

Categories: Appetizers, Lung Yin Vacuity, Snacks, Vegetarian

strawberry

Strawberry Butter

1/2 cup butter, softened
2 tablespoons honey
1 tablespoon strawberry preserves

Mix together in a bowl well put on a lid to be refrigerated for later use.

This meal is for a Lung Yin xu Pattern with Stagnant Blood

butter- Disperses Stagnant Blood

honey- Tonifies Yin
strawberry-  Lubricates Lungs, Tonifies Yin

 

Liver Paté

Categories: Appetizers, Heart Blood Vacuity, Heart Yin Vacuity, Liver Blood Vacuity, Liver Yin Vacuity

The website foodiesite.com provides this intriguing recipe for liver paté from Scandinavia. Unlike the French versions, Scandinavian patés don’t usually contain alcohol or garlic andthey have a smoother texture.

pate

8-10 Portions

300 g calf’s liver or pig’s liver
300 g lean pork meat, such as pork fillet
300 g pork fat
1 onion, finely chopped
2 tablespoons butter
2 tablespoons unbleached white flour
300 ml milk
1 egg
pinch ground cloves
pinch ground all spice
sea salt and freshly ground pepper

Note: 300 grams is slightly less than 3/4 pound or and 300 ml is 1 1/4 cups.

Dice the liver, lean pork meat and fat into small pieces. Set aside 75 g of the pork fat and place it in an oven dish in a low oven. Cook the fat until it has melted down. Lightly grease the sides and base of the paté container. A standard loaf tin works well.

Preheat an oven to 350°F. Mince the onion, liver, pork and remaining pork fat through a mincer (meat grinder) 3-4 times until smooth.

Melt butter in a saucepan over a moderate heat. Add the flour to the butter and cook it for a couple of minutes. Slowly add the milk while stirring until you have a thick smooth sauce. Add the minced liver mixture and stir it until well combined. Remove the pan from the heat and allow it to cool slightly. Mix in the egg, ground cloves, all spice and a little salt and pepper.
Pour the paté mixture into the greased loaf pan, place in a baking pan and fill the pan 3/4 high with hot water. Place the paté on the center shelf in the pre-heated oven and cook for 1 1/2 hours. To test for doneness, insert a thin knife or skewer into the center of the paté. When the paté is ready, it should come out clear. (The center of the paté should reach at least 170°F. If you have a meat thermometer use this to test if it is ready).

Remove the paté from the oven when cooked and leave it to cool in the container. When cooled, turn the paté out onto a plate and serve it as part of a smorgasbord or use it for smorresbrod (open sandwiches) or as a starter or canapé. Mustard, cress, gherkins, grapes and chutney all make good accompaniments

Walnut-Mushroom Pate

Categories: Appetizers, Gluten-free, Kidney Unable to Grasp Qi, Shen Calming, Vegan, Vegetarian

mushroom pate

My husband and I made this recipe for our family(s) at Thanksgiving.

3 tablespoons olive oil
1 cup diced yellow onion
3 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried tarragon
3/4 teaspoon salt
Freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 teaspoon balsamic vinegar
Up to 1/4 cup cold vegetable broth

Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
Add the onions and sautee for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt and pepper, and cook for another minute.
Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.

While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.

Add the cooked mushroom mixture to the walnuts, in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth one tablespoon at a time as needed.
Continue to puree the ingredients until the pate resembles a smooth, thick, and spreadable paste.
Scrape mixture into an airtight container and chill for at least an hour before serving to allow the flavors to meld.

This recipe comes from:
Veganomicon: The Ultimate Vegan Cookbook
Authors: Isa Chandra Moskowitz, Terry Hope Romero
Marlowe & Company, New York, 2007.