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February 18, 2011

current websites

Tags: Everyday Life — 9:47 am Comments (2)

These are the sites I visit almost everyday:

I access Gmail via Thunderbird so only go to Gmail every once in a while to check out new features.

The other sites I visit are only through a quick scan of their feeds, i.e. Lifehacker, Engadget, All Things Digital, Oakland North, Oakland Local, etc.

Would love recommendations on other sites to check out.



February 13, 2011

power & emergency dessert

Power Dessert – Tofu w/ Chia Seeds and Maple Syrup

In a cup, add the following:

  • 3 tablespoons of chia seeds (after soaked in water for 10 minutes)
  • 2/3 cup of silken tofu (I like Hodo Soy’s from Berkeley Bowl)
  • 2 – 3 tablespoons of maple syrup (real maple syrup not pancake syrup)

That’s it.  I’ve been eating this a lot lately, instead of ice cream and other desserts.

Emergency Dessert – Castella

My other go to dessert is Castella or Kasutera, a simple slight honey flavored sponge cake brought to Japan from Portugal.  They have these in the freezer section of Berkeley Bowl.  I like to keep it in the freezer and I like it as an emergency dessert for myself (as in if we’ve got nothing else) or in case we have guests over.  It’s good with tea, coffee, morning, afternoon, late evening.



February 3, 2011

chicken chow mein recipe

Tags: Recipes — 8:51 pm Comments (2)

For my reference, adapted from here.  Easier than I thought

  • 1 lb of fresh chow mein noodles
  • 1/4 cup, plus 2 tablespoons peanut oil
  • kosher salt
  • 1/2 cup chicken broth, homemade or low-sodium canned
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch cornstarch
  • 1 teaspoon sugar
  • 1 lb of chicken thighs sliced or small cube (or breast or shrimp or pork)
  • 1/2 cup of carrots, small dice
  • 1 teaspoon sesame oil
  • 1 tablespoon minced ginger (out of tube or fresh)
  • 3 cloves garlic, minced
  • 1 scallion white and green minced
  • Freshly ground black pepper
  • 1/2 medium yellow onion, thinly sliced or 1 cup of leeks
  • 10 shittake mushrooms

Directions

Boil/cook the noodles, pat them dry.  Heat 1/4 cup of the peanut oil in a wok.  Fry the noodles until they’re fried to your liking.  Transfer noodles to a paper towel-lined plate. Set aside. Discard any excess oil and wipe out the pan.

Mix the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the sesame oil, salt, and pepper, and set aside.

Heat the wok over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, carrots, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.  Season generously to taste with pepper.

Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice.



chicken curry recipe

Tags: Recipes — 8:44 pm Comments (1)

For my reference (adapted from here).  Turned out to be very easy.

  • 3 tablespoons grapeseed oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 1 lb of chicken thighs
  • 1 to 1 1/2 cup quartered potatoes
  • 3/4 to 1 cup of carrots large dice
  • 1 tablespoon tomato paste
  • 1 cup plain nonfat yogurt
  • 2/3 cup coconut milk or chicken broth
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons of butter

Directions

  1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, potatoes, carrots, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.  Finish with butter.



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