simply satisfying – DIY Infused Sea Salts & Spices

my own blend - sel de provence — **my own blend – sel de provence**

Salts, Herbs & Spice make everything Nice. There’s nothing confusing about infusing. These do-it-yourself finishing salts are not only great to have on hand for everyday meals but they also make an excellent hostess gift. Find a nice little container to put them in (as shown), tie a bow or ribbon & voila! They’re not fussy and you can tweak them to your liking.

For instance, I dry fresh lavender flowers, grind them (in a coffee grinder used specifically for purposes other than grinding coffee) and then put them into a container (I keep several clean empty ones on hand for this purpose ) with either course Himalayan pink salt or kosher salt for a nice flavor to add to pork roasts or potatoes. Add rosemary, thyme & oregano leaves for Sel-de-Provence.

**Malt Vinegar** – tastes better than it looks

This simple malt-vinegarsalt takes a few minutes of work to yield a summer’s worth of pub-fries type seasoning. In addition to chips (or any kind of potato dish), you can use it on shellfish or fried fish. Try it on popcorn too. I like to thinly slice Yukon gold potatoes & bake them at 375 F until done with a bit of olive oil & this salt sprinkled over them – tastes like a day at the beach.

6 Tbsp. of course salt

1 Tbsp. cornstarch

¼ cup malt vinegar

Stir all ingredients together until a loose paste forms. Pour onto a rimmed baking sheet & spread into a thin layer. Let stand at room temperature, uncovered for a day or two. The paste will dry into a hard, cohesive sheet.

Rake and mash sheet with a fork until it develops into the texture of course salt. Transfer to a container with a tight-fitting lid and store in a cool, dry place up to 3 months (that is, if it lasts that long).

Citrus Salt:

This will add a bright finish to curries, soups and stews – you can even sprinkle it on banana bread.

Preheat oven to 300 F. In a medium bowl, mix ½ cup of flaky sea salt with 1 Tbsp. of grapefruit zest, 2 tsp. orange zest, and 1 tsp. lemon zest, working zest into salt to eliminate clumps. Add ½ tsp. ground fennel seed, and spread across a parchment-lined baking sheet. Bake until zest is dried out, about 15 minutes (it should crumble when pinched). Let cool, then store in an airtight jar up to 2-3 months. Makes ¾ cup.

Herbs de Provence

The flavor is amazing here. Delicious sprinkled on salads, soups, fish, chicken, beef and pork. Did I miss anything?

2 Tbsp. dried rosemary

1 Tbsp. fennel Seed

2 Tbsp. dried lavender flowers

2 Tbsp. dried Italian Parsley

2 Tbsp. Dried Savory

2 Tbsp. Dried Thyme

2 Tbsp. Dried Basil

2 Tbsp. Dried Marjoram

Grind rosemary & fennel seed in a spice grinder (which could be a second coffee grinder); transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano & tarragon with the rosemary mixture. Store in an air-tight container between uses. Makes 1 cup.

Jam containers are great. — Small size jam jars are perfect for this.

Flower Pepper (okay, I had a lot of flowers last summer – here’s a way to make them last all year long).

Mix black peppercorns with dried rose petals and lavender (or other edible flowers like Calendula) for a colorful mix of flavor. Use it with salads, eggs, fish, meat, chicken or pasta dishes – pretty much everything.

The added touch: for a more personalized feel you can create your own label to stick on the lid of any jar. The receiver will remember who it came from and what exactly is inside.

Note: Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all. Composite flowers consist of a family of plants with heads composed of many florets, including the aster; daisy; dandelion; goldenrod; marigold; lettuces; ragweed; sunflower; thistle; zinnia.

AVOID: some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria.

Have you ever tried creating your own versions?

Food board on Pinterest: https://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

FUN

Simply Satisfying: a taste of Spain – Chicken Marbella

It should really be called “Simply Spectacular.”

My friend Natalia turned me on to this recipe years ago, and it never fails to turn out delicious each time I make it. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

Ingredients:

The original recipe calls for 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on. Or, you can use an already cut-up chicken assortment of pieces like breast and thighs.

1 head of garlic, pureed

¼ cup dried oregano

Course salt and pepper to taste ( I like to use kosher salt)

½ cup red wine vinegar

½ cup extra vigin olive oil

1 cup pitted prunes (I prefer to halve them)

½ cup pitted Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

¾ cup brown sugar

1 cup white wine (if you can’t use wine, then use ½ cup of best quality chicken stock)

Fresh Italian parsley, chopped to taste

Combine Chicken with garlic, salt and pepper and all ingredients except brown sugar, wine and parsley. Cover, and let marinate overnight to produce the best results.

Pre-heat oven to 350F. Arrange chicken in a shallow baking pan in a single layer. Sprinkle with white wine and brown sugar.

Bake for about an hour, or until juices from chicken run clear (and chicken is not pink). Baste marinade every so often over chicken.

Enjoy!

Tip: if the amount of oil and vinegar seems like too much – remember that amount is for about 5 lbs. so you can adjust it accordingly. You might want to use the recipe “as is” because the juice is so flavourful and served over rice it works out perfectly.

FUN

Simply Satisfying: EASTER easy, but seems “gourmet” holiday ham

What are you making for Easter dinner?

If you’re on the hunt for something effortless and delicious then a ham is so easy to prepare and takes care of a main dish for many. Leftovers are great – you can enjoy ham & swiss cheese sandwiches with grainy dijon for days. In general I’m not really a ham lover (just a ham) but once a year I do enjoy this kind. Last year my main ingredients of cloves & maple syrup got rave reviews. Leave the Turkeys for Christmas & Thanksgiving and try one of these super simple recipes. For a change you can concentrate on some fancy sides. Serve with your favourites and don’t forget the chocolate.

Recipe #1

A HOLLYWOOD HAM

Serves 8

A good cut of meat for this recipe is the butt portion of a bone-in, *water-added ham.

Ingredients

1 5-to 6-pound bone-in water-added ham, butt portion
3 cups apple cider
1 1/2 cups packed dried **apple chunks (about 4 1/2 ounces)
3/4 cup golden brown sugar
6 tablespoons cider vinegar
3 tablespoons Dijon Mustard

*In case you’re wondering, ‘water added’ means it has been wet cured. This is typical of most ham and bacon on the US market. Dry cured ham is more expensive, will be labeled as such, and may be so salty and dry that you will need to soak it at home before cooking. So unless you made special effort to find dry cured ham (or bacon) it is wet cured.

Tip: **You can omit the dried apples altogether & just add a little extra apple cider instead or use a couple cut-up fresh apples.

Preparation

Preheat oven to 325°F. Place ham in roasting pan and bake until thermometer inserted into thickest part of ham registers 150°F., about 15 minutes per pound. Cool ham completely. (Can be prepared 3 days ahead. Cover and chill.)

Bring cider and apples to boil in heavy medium saucepan over medium-high heat. Boil until liquid is reduced to scant 1 1/2 cups, about 8 minutes. Whisk sugar, vinegar and mustard in small bowl until blended. Add to cider mixture. Simmer sauce until reduced to 2 1/4 cups, stirring occasionally, about 6 minutes. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Cut eight 1/2-inch-thick ham slices from bone. Overlap ham slices in glass baking dish. Spoon sauce over. Bake until ham is heated through and sauce bubbles, about 25 minutes. Transfer to platter and serve. Bon Appétit (from the magazine and in general).

Recipe #2

THYME HONEY GLAZED HAM

Tri-colour carrots look pretty & taste good

Makes 12-16 servings

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.

Ingredients

3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce

Preparation

Melt butter with thyme and let stand until ready to use.

Preheat oven to 350°F with rack in lower third.

Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.

Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.

Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.

Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more. Gourmet Magazine.

okay; but as an appy? This is the one time you get to dye for eggs. Don't miss the opportunity. — okay; but **as an appy?** This is the one time you get to dye for eggs. Don’t miss the opportunity.

FUN

Simply Satisfying Seder – Passover Lasagna

Passover begins on the evening of April, 14, 2014. This unleavened twist on lasagna is a great way to use leftover matzo after the seder. Substitute layers of matzo for the noodles, then fill them with a mixture of spinach and ricotta cheese. Look for the “kosher-for-Passover” signifier on all the other ingredients. I saw this in the Food section of the April issue of “Martha Stewart Living” magazine & thought it would be a brilliant addition to a Passover meal. See the Seder checklist below for basic guidelines to a seamless seder. “Mazel tov“

Matzo Spinach Lasagna (serves 6)

INGREDIENTS

Extra-virgin olive oil, for dish
2 cups ricotta or small-curd cottage cheese
4 large eggs
1 1/2 cups half-and-half
1 1/4 cups grated Parmesan (about 4 ounces)
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice
Pinch of freshly grated nutmeg (optional)
Coarse salt and freshly ground pepper
1 pound chopped frozen spinach, thawed and squeezed of excess moisture
4 sheets matzo

DIRECTIONS

Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.

Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.

Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.

Recipe for Charoset

This fruit, nut and wine mix is eaten during the seder. It is meant to remind us of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture. The ingredient quantities listed here are at best a rough estimate. The recipe below makes a very large quantity, but people usually wind up making more before the holiday is over. Other fruits or nuts can be used.

4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet wine
1/4 cup dry wine
1 Tbs. cinnamon

Shred the apples. Add all other ingredients. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients. Serve on matzah. Goes very well with horseradish.

Preparing for the Seder Meal Checklist

The Seder is the most important event in the Passover celebration, but there’s more than a few components to this intricate ritual. Use this checklist to keep track of everything from the wine glasses to the prayer books for a seamless Seder.

Tableware

Tablecloth and napkins.

Passover is one of the most celebrated holidays in the Jewish faith, so it’s customary to dress up the table with an elegant tablecloth and cloth napkins.

Scatter candles throughout the room and on the table for a warm glow.

Kosher dishes and utensils.

Whether you choose formal china or everyday dishware, don’t forget to keep kosher for the Seder.

Put two glasses, one for water and one for wine, at each place setting.

An extra wine goblet.

Fill an additional wine glass and place it in the center of the table for Elijah, a prophet who is thought to visit each Seder dinner.

Food and Beverages

Seder plate.

Set the Seder plate, filled with foods that symbolize the story of the Exodus, near the Seder leader’s place at the table. Arrange five items on the plate: a hard-boiled egg; a roasted shank bone; a spring vegetable such as parsley, called karpas; a mixture of fruit, wine, and nuts, called charoset; and either prepared or fresh horseradish, called maror. Some Jews include a sixth item called chazeret, often represented by lettuce.
Salt water.
Provide each guest with a small dish of salt water to dip their greens into.
Additional dishes of karpas, charoset, and maror.
To make things more convenient for guests, you can also set small dishes containing each item next to every place setting.
Matzah.
Put three pieces of matzah on a plate, cover with a cloth or napkin, and place underneath or near the Seder plate.
Wine.
Make sure there is enough wine on the table for each guest to have four glasses, an amount that symbolizes the four stages of the Exodus. Substitute grape juice for the children and the teetotalers of the group.

Miscellaneous

Copies of the Haggadah.

Lay a copy of the Haggadah, a prayer book that explains the story of the Israelites’ slavery in Egypt, on top of each guest’s appetizer plate, under the napkin.
Basin and towel.
Place a small basin filled with warm water and a towel on the table for two hand-washing rituals that occur during the meal.
Pillows.
It’s traditional for each guest to recline on a pillow during the ceremony to symbolize the comfort of freedom.

To those of you taking part in this important celebration, Mazel Tov!

FUN

WORDS – for cheese lovers only

A bit about cheese

Cheese making (and eating) is believed to date back as far as 8000 BC.

Calling someone “THE BIG CHEESE” originally referred to the wealthiest, who could afford full wheels of cheese.

Most cheese is made from cow, sheep, or goat’s milk, but there is a farm in Sweden that makes moose cheese!

As soon as a cheese wheel is cut, the aging process stops, so the cut cheese does not get better with age. Buy only what you will consume in a few days for the freshest-tasting cheese.

While you can safely cut mould off the outside of a hard cheese, any fresh cheese with mould on it should be thrown out. An ammonia (a by-product of the cheese-making process) smell does not necessarily mean the cheese is spoiled. Taste the cheese to make sure it is still fresh.

Hard cheeses are pressed during the cheese making process to remove as much moisture as possible. For this reason they keep much longer than soft cheeses.

Fresh cheeses such as ricotta, burrata, and cottage cheese should not have much of an aroma – if they have a strong smell, they are likely spoiled. These should be kept for a maximum of 7-10 days.

Proper Storing: store soft cheese in waxed paper, and be sure to press the paper right against the runny part of the cheese (known as the “paste”). This allows moisture to evaporate, but maintains the humidity in the cheese. Then place the wrapped cheese in a loose plastic bag or in plastic wrap. Cheese is a living and breathing thing, so it needs air. Cheese paper is specifically made to maintain partial air and moisture, but waxed or parchment paper will also do the trick.

As cheese sits, its moisture collects at the bottom. Soft cheeses should be turned over every few days to distribute the moisture and oil content.

A TUROPHILE is a connoisseur of cheese. It can also be for a lover of cheese, therefore I am a Turophile.

I love them hard & soft! — I love them both hard & soft!

FUN

food: Fantastic Frittata for Friends

For a perfect brunch try this sophisticated, no-frills recipe that can feed a few in no time.

Cast Iron is perfect for making this

Courtesy of Sarabeth Levine, the jam-making pastry chef, and restauranteur behind N.Y.C.’s beloved Sarabeth’s Kitchen, who swears by this one. “Always aim for a dish that’s easy to serve,” “Cold scrambled eggs are never acceptable, but a frittata can be warm or room temperature and still be delish.” I’ve tried her recipe which makes 4 to 6 servings and can attest that it is indeed a winner! It’s a bonus that Gruyère & Goat happen to be two of my favorite cheeses. A side salad will round out this meal beautifully.

Two-Cheese Frittata with Arugula

12 large eggs, beaten (this is why you want at least 4 people)

2 Tbsp. unsalted butter or olive oil, divided

1 cup packed arugula

3 oz. Gruyère cheese, coarsely grated

3 oz. goat cheese, broken into small pieces.

Position rack in center of oven; preheat to 350F.

In a large bowl, whisk eggs. In a 10-inch nonstick ovenproof skillet, heat 1 Tbsp. butter over medium heat. Add arugula; cook for 1 minute. Add remaining butter and eggs; immediately reduce heat to medium-low.

Cook for 8-10 minutes until bottom sets and top is partially set. Sprinkle on cheeses; let edges set (1-2 minutes). It should look shiny and uncooked on top, with cheeses still unmelted.

Bake in oven for 8 minutes, until cheeses melts and frittata puffs slightly.

Cut frittata into wedges, serve with side salad which we suggest sprinkling with toasted sunflower seeds. EAT.

Check back here Sunday to find out some interesting facts about Cheese in the “words” post. For instance, I found out that I’m a TUROPHILE. It sounds like a bad thing but it’s really not.

FUN

Simply Satisfying – Vegan Chocolate Chip / Coconut Cookies

These vegan friendly cookies are yummy enough for non-vegans too. They do not include the usual suspects (dairy such as butter, or eggs) nor refined sugar and all-purpose flour that are commonly used to make cookies.

They include:

1 cup instant oatmeal (or rolled oats)

½ cup coconut flour

½ cup whole wheat pastry flour

½ tsp. baking soda

¼ tsp. fine seasalt

Sprinkling of ground Cinnamon (about ¼ – ½ tsp.)

¾ cup firmly packed dark brown sugar (I used organic dark cane)

1/3 cup canola oil

¼ cup almond milk (I used the unsweetened version)

2 tsp. pure vanilla extract (or 1 ½ tsp. & ½ tsp. of almond extract)

½ cup vegan semisweet chocolate chips (like Sunspire – veganstore.com)

½ cup of unsweetened coconut flakes (optional)

Note: For my first batch I used a combo of Ghirardelli milk & semi-sweet chocolate chips that were on hand.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, whisk together oatmeal (or oats), pastry flour, coconut flour, baking soda, cinnamon & seasalt.

In a medium bowl, whisk together brown sugar, oil, almond milk, vanilla (or combo of vanilla & almond extract); pour mixture into the batter and stir until combined. Stir in chocolate chips and coconut flakes.

For each cookie, drop 1 Tbsp. (or 2 Tbsp. for bigger cookies) of dough 2 inches apart onto the baking sheets. Note: Some of the dough might fall apart as you try to drop it – just roll it in your hands a little to shape it before putting it back on the sheet. It will still bake okay.

Bake for about 15 minutes. Let them cool slightly before moving them to a plate or tray. ENJOY these delicious guilt free cookies.

You can try substituting peanut butter instead of the coconut flakes or even adding a bit of natural peanut butter to the mix. I haven’t tried this yet but it definitely sounds good.

Do you have a great vegan cookie recipe you’d like to share?

FUN

Simply Satisfying – Panko Baked Chicken Fingers

These are a healthier alternative to the chicken fingers that are served in restaurants and they taste great. These are good the next day, too & make a tasty snack or appie.

Ingredients:

1/2 tsp (2 mL) Dijon mustard
2 egg whites
2 cups (500 mL) panko (Japanese-style bread crumbs)
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) dried parsley
1 tsp (5 mL) lemon zest
Pinch each salt and pepper
2 chicken breasts (650 g total), cut into 16 1-in.-thick strips

Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray. In a bowl, whisk Dijon mustard with egg whites. In a second bowl, mix together bread crumbs, paprika, parsley, lemon zest, salt and pepper. Dip chicken in egg whites and then bread mixture, and place on baking sheet. Repeat till all strips are coated. Bake for 12 to 15 minutes until cooked through.

Makes 16 chicken fingers. Each: 100 calories, 12 g protein, 1 g fat (0 g saturated fat), 10 g carbohydrates, 1 g fibre, 24 mg cholesterol, 142 sodium.

Spicy Peanut Dipping Sauce

Ingredients:

2 Tbsp (30 mL) smooth peanut butter

¼ cup (60 mL) hot water

1Tbsp (15 mL) lime juice

1 Tbsp (15 mL) low sodium soy sauce

1 tsp. (5mL) Tabasco

Pinch each ground ginger, cumin, salt and pepper

Having a couple of extra dipping sauces on hand like sweet chili & honey mustard will give guests a variety to choose from and are a nice accompaniment to the fingers.

Recipe taken from Best Health Magazine

Food + Drink

simply satisfying – a Chinese dinner YOU CAN DO

Peppered Chicken & Steamed Halibut with Ginger serves four

Very seldom, if ever do we make Chinese food at home because…1) we think it’s too much work and 2) it’s easier to go to a Chinese restaurant for the assortment. Yes, you will get more selection from going out but you can experiment with a couple of delicious recipes at home that will be on par with any fine Chinese restaurant. Aside from these two main dishes, you can add sides like fried rice and an easy broccoli (gai lan) with oyster sauce to round out the menu for variety. The rice and vegetables for peppered chicken can be made in advance & easily re-heated.

Steamed Halibut with Ginger (fresh & lovely Asian dish)

Ingredients:

1 lb. halibut fillet – 1 tsp. coarse kosher or sea salt

1 Tbsp. minced fresh ginger – 3 Tbsp. thinly sliced green onion

1 Tbsp. dark soy sauce – 1 Tbsp. light soy sauce

1 Tbsp. peanut oil – 2 tsp. toasted sesame oil

¼ cup lightly packed fresh cilantro sprigs

Directions:

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto heatproof ceramic dish.

Place into a bamboo steamer (widely available in Chinatown) set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

Pour accumulated water out of the dish and sprinkle the fillet with green onion. Pour both soy sauces over the surface of the fish.

Heat peanut oil and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over – be careful. Garnish with cilantro sprigs and serve immediately.

Peppered Chicken

Ingredients:

1 tsp. salt

1 tsp. sugar

1 cup soup stock (chicken or vegetable)

1 hot pepper, diced

1 Tbsp. cornstarch

1 cup onion, diced

2 Tbsp. soy sauce

2-3 green peppers, diced

1 cucumber, diced

2 sweet red peppers, diced

1 lb. uncooked chicken meat, cut into ½ or 1 inch pieces

Marinate the chicken meat with 1 Tbsp. cornstarch and 1 Tbsp. soy sauce for ½ hour. Fry in peanut or sesame oil until brown and tender. *Saute all vegetables with remaining ingredients and stir constantly. Combine meat and vegetables. Serve hot. *If vegetables were made in advance, just reheat with the chicken meat.

For the Gai Lan (Chinese broccoli) with oyster sauce – parboil 2 lbs. fresh gai lan (or you can even use broccolini) in boiling water for 3 minutes with a pinch of salt. For sauce: 1 tsp. salt, 1 tsp. sugar, 2 Tbsp. dark soy sauce, 1 Tbsp. sherry wine vinegar, 4 Tbsp. oyster sauce, 1 finely minced slice of ginger.

Heat saucepan with oil, sauté broccoli for about 2 minutes, remove and pour sauce ingredients over top with ½ tsp. cornstarch which will thicken it like gravy. Pour a few drops of sesame oil over the broccoli and serve hot.

Fried rice is easy. Make or use leftover cold rice (it can be plain, jasmine or basmati) and fry in peanut oil with two beaten eggs, cut-up green onion, fresh or frozen cut green beans, mushrooms, peas and a bit of soy sauce, Chinese five spice (optional) & salt to taste. Garnish with green onion. You can also add shrimp, diced chicken meat or crab. *Make sure to pour slowly the beaten eggs with a bit of salt over the rice so that they will coat it but not settle in lumps.

Have you tried making Chinese food? It’s a lot easier than you think.