Tag Archives: egg

Zucchini Pseudo Crepe

zucchini crepe up close

There were so many times I wanted to write a post in the last few weeks — about my experience at Surtex, my mom’s visit and our subsequent travels to Maryland to honor the life of her long time partner, Tom… Book Expo America, a fun class I taught to 34 families in Brooklyn recently, new art pieces, several newfood concoctions I’ve been experimenting with… Now it is weeks later, and I’m feeling very overwhelmed and bad that I never posted a thing! Still struggling with meeting several major deadlines which takes precedence over everything.
But it’s all been good –lots of wonderful things happening! If you’re interested in my Surtex experience, I wrote about it here.

Let me just leave you with this quick recipe of an easy Zucchini Pseudo Crepe. It is a wonderful way to get more veggies into your diet and easier to make than a regular crepe. I like to eat them with Mexican food in place of tortillas, with my breakfast eggs, and just as a nice vegetable side. They go well with a lot of things! This recipe makes 3, which I store in the refrigerator and use whenever needed. Sometimes I eat half at a time.

zucchini crepe with egg

Zucchini Pseudo Crepe

About 3 cups of shredded zucchini
1/4 cup diced onion
1/4 cup multigrain pancake mix
2-3 tablespoons liquid egg whites or one egg white
kosher salt to taste

1. Mix all ingredients together in a large bowl.
2. Line a large plate with parchment paper. Spread 1/3 of mixture on top in a thin circle.
3. Microwave on high for about 3-4 minutes.
4. Peel off paper and eat or store for future use.  Repeat with more paper and more batter twice.

Makes 3 large crepes


Filed under Uncategorized, Vegetables, Vegetarian

Shirataki Noodles and Soba Noodles

Shirataki Noodle Ramen

Shirataki Noodle Ramen

I made this comforting soup for lunch the other day.  I wasn’t even going to post it, because it involves packages of instant ramen noodles.  lol.  I grew up eating instant ramen (one of my dad’s specialties), and Jamie loves it too.  The sodium content is pretty outrageous, so I usually only use part of the seasoning packet in the soup.  It can also end up being a lot of calories — one package of noodles is supposed to be two servings.  It’s so easy to eat the whole thing as one serving.  I usually use 1 1/2 packages for Jamie and Denis.

I also like to use Shirataki noodles instead of eating the ramen noodles.  For the uninitiated, shirataki noodles are gluten free, low carb, chewy noodles made from a Japanese yam and are mostly water and fiber — hence the low carb value attributed to them.

Shirataki noodles

Shirataki noodles

I grew up eating them in Asian dishes and have always liked them.  But in the past five years or so, I’ve seen them touted by Hungry Girl and used in Western dishes, like fettucine alfredo.  This personally makes me gag.  The texture is so wrong.  These noodles are nothing like pasta.  People also complain about the fishy order that wafts out of the package when you open it.  You have to rinse the noodles and boil them.  I still feel that the slightly fishy, earthy odor remains, but in Asian dishes, like ramen, this is no problem.  It suits it.  So when I make ramen for the boys, I make shirataki for myself, and we share the broth.  I also like to add cooked egg, chopped scallions, and some kind of protein like cooked shrimp or chicken to it.

Another simple noodle dish is Tempura Soba.   It’s a Japanese tradition (which I did not grow up celebrating) to eat plain soba noodle soup right before midnight. I did this once in Japan before going to the temple and ringing the gong. I made it for our dinner tonight and added tempura shrimp for some protein. Recently I learned that buckwheat noodles are gluten free!  So that is good news for my niece and nephew and others who are gluten intolerant.  If your make your tempura batter with rice flour, then the tempura shrimp could also be made gluten free. 🙂

Shrimp tempura

Shrimp tempura

We’re looking forward to ringing in the new year tonight!  2013 had its extreme ups and downs — let’s hope 2014 is a more stable good one.

Wishing you all a Happy New Year!

Soba with Shrimp Tempura

Soba with Shrimp Tempura

Shirataki ramen

Shirataki ramen

Shirataki Noodle Ramen

1 package of shirataki noodles

an egg, beaten

1 1/2 packages of instant ramen (the kind that come in a block)

Cooked meat (chopped ham, shrimp, pork, chicken, etc.)

scallions for garnish

shichimi togarashi (Japanese chili pepper) optional for garnish

1.  Cook shirataki noodles according the package instructions.  Drain and set aside.

2.  Cook beaten egg in a skillet.  Remove and chop up; set aside.

3.  Cook ramen according to package instructions (you may choose to not use all of the seasoning packet as I do).  Or if you are just eating the shirataki noodles and not using the ramen noodles, don’t bother cooking.

4.  Place desired amount of shirataki noodles in a large bowl.  Top with cooked egg, and cooked meat.  Ladle ramen broth into bowl.  Garnish with scallions and Shichimi Togarashi.


Shrimp Tempura Soba Noodles

1/2 pound dried soba (buckwheat) noodles

Oil for coating noodles and for frying

8 cups water

about 4 inches or .5 oz. of dried kombu (kelp — this is found in some Asian markets)

1 cup  or 10-15 g dried bonito flakes

1/3 cup soy sauce

2  tablespoons mirin

1  tablespoons sugar

1 cup tempura flour (you can use flour + 1/4 teaspoon each baking soda and baking powder if you don’t have tempura flour)

1 cup ice water or seltzer (with ice cubes)

12-15 large shrimp, deveined

scallions sliced thinly for garnish

Other garnish ideas:  sliced boiled egg, sliced fish cake, cooked spinach

1.  Boil water in a large pot, and cook dried soba noodles in it for about 4 minutes.  Drain and rinse with cold water.  Coat with a bit of oil and set aside.

2.  Fill pot with 8 cups of water.  Add kombu.  Turn up heat.  Right before it comes to a rolling boil, remove kombu and discard.  Add bonito flakes and boil for about 30 seconds.  Turn off heat.  Let broth sit until flakes settle to bottom of pot.  Strain liquid into a clean pot, pressing on bonito flakes to get as much flavorful broth as possible.

3.  Heat broth over low heat.  Add soy sauce, mirin, and sugar.  Bring to a boil and dissolve sugar.  Set aside but keep hot.

4.  Heat about 1 inch of oil in a wok or saucepan to about 340 F.  Mix tempura flour with ice water.  Do not over mix — it’s OK if it’s lumpy.  Keep the ice cubes in the batter.  Dip shrimp in batter to coat and fry in hot oil until golden on both sides, about 2 minutes.  Remove to a rack placed over a baking sheet to drain.  Continue to cook rest of shrimp this way, being careful not to overcrowd them in the oil.

5.  To assemble, add cooked soba to a bowl, pour broth over.  Garnish with shrimp tempura and scallions.


Filed under Eggs, Gluten Free, Shrimp, Soup

Green Egg and Avocado Salad and Saint Patrick’s Day Reunion

My friend, Jennifer, came to visit us on Saint Patrick’s Day this past weekend.  We hadn’t seen each other since 1993!  That was many lifetimes ago when we were both graduate students of Linguistics at Stanford. We had a wonderful morning together catching up and reminiscing.

The year I met Jennifer, my second year of grad school, was the lowest point in my life. I realized I was on the wrong path.

The day I actually made the concrete decision to leave academia was when I was staying with Jennifer and her family in Los Angeles during an LSA (Linguistic Society of America) conference.  Surrounded by brilliant scholars passionate about their work, I felt like an impostor and completely disconnected.  During one of the conference days I cut out and met my dad and his wife for lunch.  We had a long heart to heart talk.  They were amazingly supportive and told me to “go for it” — to pursue my dream of illustrating and writing children’s books.

I also took it as a “sign” that Jennifer’s mom, Caroline Arnold, was (and still is!) an amazing award winning children’s book author and illustrator of over a hundred books.

I dropped out of my program at the end of that year (my department was nice enough to grant me an MA!)  I went to art school in Pasadena and later came to NYC to pursue a career in children’s books.

Jennifer continued successfully at Stanford and eventually became a professor of Psycholinguistics at University of North Carolina.  We had lost touch for many years, but reconnected recently on Facebook.

If you told me nineteen years ago during my “life crisis” that I would someday be having brunch with Jennifer in Brooklyn in 2012, happily married and having my dream career (even sharing a publisher with her mom!), it would seem TOO good to be true.  It is also surprising and wonderful that we both have sons just months apart in age!

Her visit made me remember how blessed I am.  In a visceral, tears-of-joy kind of way.  I am SO lucky to have such supportive people in my life and to have had the opportunity to pursue my passion–no matter how crazy and out of reach it seemed at the time.

This Saint Patrick’s Day was more like a second Thanksgiving Day for me — as corny as that sounds!


Green egg salad in Romaine lettuce leaf--it looked "greener" in person!!

Here is a belated green dish to commemorate Saint Patrick’s Day that I had made the day before.  I used my whipped cottage cheese for extra nonfat protein, but you could substitute mayonnaise.

Unwhipped new container of cottage cheese.

After processing -- silky smooth!

Green Egg and Avocado Salad

3 hard boiled eggs, chopped

3 tablespoons whipped cottage cheese (or mayonnaise)

1 tablespoon minced onion

kosher salt to taste

pepper to taste

1/2 ripe avocado, mashed

1.  Mix together and use as a dip, as a sandwich spread, or as part of an hors d’ Oeuvre.

On pita chip

Pita Chips

1 pita

non-stick spray

kosher salt or other seasonings

1.  Preheat oven to 400 degrees.

2.  Cut pita in half, then fourths, then eighths.  Split each triangle into one layer.

3.  Line a baking sheet with parchment or foil.  Spray with non-stick spray.  Lay pita triangles in a single layer and spray again.  Season with salt or other seasonings.

4.  Bake, watching closely (thinner triangles brown faster) for about 6-9 minutes.  Cool.


Filed under Lunch, Snack, Uncategorized