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TIP OF THE DAY: Customize Your St. Patrick’s Day Bagel

Green bagels are a novelty on St. Patrick’s Day. But here’s a more elegant way to enjoy your bagel, with green fruits and vegetables.

The concept can be applied to any holiday or occasion with theme colors (see the lists below), and can be part of a bagel buffet for brunch. Bonus: It’s a way to add an extra helping of produce to your daily intake.

On top of the cream cheese, arrange fruits and/or vegetables in your color theme, as demonstrated by Arla Foods, maker of the cream cheese spreads used on the bagel (photo #1 and photo #6 at the bottom).

Fruit on bagels beyond a raisin bagel? See photo #5, below—and try it on English muffins, too.

Pick some fruits and/or vegetables from your color list, and get started. The green group has the most options.

(Note: Specialty colors, such as yellow watermelon or purple bell peppers, aren’t typically found at supermarkets. Head to a specialty produce store or a farmers market.)

GREEN FRUITS & VEGETABLES

  • Asparagus
  • Avocado
  • Broccoli (including rabe and rapini)
  • Capers
  • Cucumber
  • Edamame
  • Green apples, figs, grapes, plums
  • Green beans
  • Green bell pepper
  • Green olives
  • Green onion (scallion) tops
  • Green peas
  • Herbs (basil, dill, parsley, etc.)
  • Jalapeño
  • Kiwi
  • Lettuces (everything from arugula to watercress)
  • Pickles/gherkins
  • Sprouts
  • Sugar snap peas, snow peas
  • Zucchini
  •  
    ORANGE FRUITS & VEGETABLES

  • Cantaloupe
  • Carrots
  • Chiles (aji amarillo, habanero, Thai yellow chile)
  • Dried apricots
  • Kumquats
  • Mango
  • Orange bell pepper
  • Orange cherry or heirloom tomatoes
  • Orange or mandarin segments
  • Orange watermelon
  • Papaya
  •  
    PURPLE/BLUE FRUITS & VEGETABLES

  • Berries: blackberries, blueberries, boysenberries
  • Dried blueberries
  • Eggplant (grilled)
  • Purple figs, grapes, plums
  • Purple olives
  • Red cabbage
  • Specialty varieties: purple bell peppers, carrots, cauliflower, corn, potatoes, string beans
  •  
    RED FRUITS & VEGETABLES

  • Dried cherries or cranberries
  • Jalapeño or other red chile
  • Pomegranate arils
  • Radicchio or red endive
  • Raspberries or strawberries
  • Red apples, grapes, plums
  • Red bell pepper
  • Red leaf lettuce
  • Red grapes
  • Red onion
  • Red tomatoes
  • Watermelon
  •  
    YELLOW FRUITS & VEGETABLES

  • Apples (golden delicious and others)
  • Chiles (aji, banana, golden cayenne, lemon, Hungarian yellow wax, pepperoncini, etc.)
  • Corn
  • Pineapple
  • Yellow bell pepper
  • Yellow tomatoes
  • Yellow watermelon
  •  

    Green Bagel Toppings

    Green Bagels

    Green Bagels

    Shamrock Bagels

    Bagel With Fruit Topping

    [1] and [6] The alternative solution from Arla Foods. [2] Conventional green bagels from Einstein Bros Bagels. [3] Fancy (and $6 each!) at the Wynn Las Vegas. [4] The creativity award goes to the shamrock bagels at Sunrise Bagels and Cafe in Wyckoff, New Jersey. [5] Fruit-topped bagel from Number 2 Pencil.

     
    Green Bagel Toppings

    [6] Bagels with a buffet of green fruits and vegetables (photo courtesy Arla Foods).
      

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    TIP OF THE DAY: Stenciled Cheese For Holidays (St. Patrick’s Day, Valentine’s Day, Christmas…)

    Add a little luck of the Irish to cheese and other foods, by creating a shamrock garnish made of herbs.

    You can apply the same technique to other themes: Mother’s Day and Valentine’s Day hearts, stars for Christmas, Independence Day and New Year’s, pumpkins for Halloween, and so forth.

    You also can use edible glitter, which provides no flavor but adds gorgeous color.

    Spices allow you to play with the colors of the garnish, for example:

  • For Christmas, make separate stencils for green herbs and red spices.
  • Red spices for hearts: cayenne, chile flakes, kebab masala, paprika, red tandoori spice blend.
  • Yellow spices or gold glitter for stars: coriander seeds, cumin, curry, fenugreek, ras el hanout, turmeric.
  • Orange spices for Halloween and Thanksgiving: Cajun seasoning, tandoori masala.
  •  
    RECIPE: STENCILED CHEESE

    Select any cheese(s) that’s moist enough to hold the herbs: burrata, cream cheese log, goat cheese log, feta, fresh mozzarella, paneer, queso panela or ricotta salata.

    Print out the shamrock stencil (or other design) here. Print out a few copies for cutting practice.

    You can make a regular stencil or a reverse stencil, both shown in the photo.

    Ingredients

  • Assorted fresh herbs, finely chopped
  • Cheese(s) of choice
  • Paper stencil
  • Small piece plastic wrap
  • For serving: bread, crackers, fruit
  •  
    ________________
    *Blend two or three herbs: dill, chervil, chives, parsley or tarragon, etc.

     

    Shamrock Cheese

    Herb & Spice Colors

    [1] Shamrock style with a stencil (photo and recipe idea courtesy Vermont Creamery). [2] Spices and herbs provide colors for any occasion (photo courtesy Renegade Expressions).

     
    Preparation

    1. CUT out the shamrock stencil and press it firmly onto the cheese.

    2. PRESS the herbs into the stencil. You can place a piece of plastic wrap over the herbs for easier pressing.

    3. GENTLY PEEL off the plastic and stencil. Clean the lines with a pointed tweezers, as needed.

    4. SERVE with bread, crackers and fruit (apples, grapes, orange/mandarin segments, pears, etc).
     
     
    TIP FOR SLICED FRUIT

    Instead of coating apples or pears in lemon juice to keep them from browning, coat them in calcium-fortified 100% apple juice.

    Here are more ways to keep fruits from browning.

      

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    TIP OF THE DAY: 10+ Ways To Flavor Meatballs

    Spaghetti Stuffed Meatball

    Lamb Meatballs

    Asian Meatballs

    Vietnamese Pho With Meatballs

    Shanghai Lion's Head Meatballs

    Carrot Soup With Turkey Meatballs

    [1] Spaghetti-stuffed meatballs. Here’s the recipe from Thrillist (photo by Drew Swantak). [2] Lamb and feta meatballs; here’s the recipe from Smitten Kitchen. [4] Vietnamese who with meatballs. Here’s the recipe from Cooking And Beer. [5] Shanghai Lion’s Head; here’s the recipe from Serious Eats. [6] Floating meatballs made from turkey, in carrot soup with spinach. Here’s the recipe from Parade.

     

    MEATBALL TRENDS

    What’s trending as of March 9th, National Meatball Day?

    Flavor & The Menu, a magazine and website for chefs, took a look at what’s happening with meatballs.

    Meatballs have been popping up on menus nationwide—beyond Italian restaurants, sub shops and the emerging meatball restaurants.

    The ideas below may be new to some of us, but most of the recipes go back for centuries, if not longer.

    Meatballs are being made with almost any ground or chopped meat, seafood, poultry, and vegetarian/vegan versions made with beans, grains and veggies.

    Not only are meatballs a comfort food; they’re a canvas for endless versatility in formats, sauces, seasonings, sizes and garnishes.

    Ten flavor trends were spotted by by Joan Lang, who wrote the article.

    How About A Meatball Party??

    The tempting variety of meatballs inspired us to plan a DIY Meatball Party, with a buffet of fixings from breads (pita, Italian rolls) to bases (pasta, cellophane noodles, rice or other grains), to condiments (grated or crumbled cheese) and raw vegetables (cucumber, lettuce, onion, tomato) and fresh herbs.

    For a variety of choices, you can make meatball recipes as time permits, and freeze them until you have what you want for the party. If your guests typically ask what they can bring (and are good cooks), give them recipes to prepare.

    TREND ONE THROUGH TREND FIVE

    Today we present the first five meatball trends. The others arrive tomorrow.

    Whatever types of meatballs appeal to you, you’ll find score of recipes online.

    1. STUFFED MEATBALLS

    Stuffed meatballs require only the simple addition of a tasty filling inside a handful of ground meat. Don’t tell anyone, and let them be surprised when they dig in.

    Different types of cheeses are the traditional stuffings—everything from mild mozzarella and ricotta to tangy blue and feta.

    But we’ve also found meatballs stuffed with spaghetti (photo #1) and with mac and cheese. More examples:

  • Polpetta Napoletana: A meatball stuffed with ham, peas and mozzarella in tomato sauce, at Bella Tuscany in Windemere, Florida.
  • Spaghetaboudit Meatball: A classic meatball stuffed with three cheeses and fusilli pasta, topped with marinara and shaved Parmesan. It’s also garnished with ricotta, at The Meatball Room in Boca Raton, Florida.
  • Brisket Meatballs: An interesting concept, stuffed with blue cheese and accented with a balsamic glaze, at Clark Food & Wine Co. in Dallas.
  •  
    2. LAMB MEATBALLS

    Inspired by Greek recipes, lamb meatballs—keftedes—will make lamb lovers happy. We purchase ground lamb and mix it with crumbled feta and herbs (photo #2). Or, you could stuff them with feta, for the surprise.

    Mixed with mix with bulgur wheat, it becomes Lebanese-style kibbeh. Add a yogurt sauce.

    Use plenty of Mediterranean spices—basil, cilantro, dill, rosemary, oregano, sage, thyme. Check out the spices: cinnamon, coriander, cumin, nutmeg and za’atar. You can:

  • Shape the meat mixture into small balls like falafel, serve it in pita with yogurt sauce, tahini and hummus and raw veggies: cucumber, red onion, shredded lettuce and/or tomato.
  • Serve them over pasta or grains, with yogurt sauce flavored with dill, lemon or mint.
  • Serve on skewers with a plate of sautéed or roasted vegetables.
  • Make them slightly larger than cherry tomatoes, and serve in a bowl with the tomatoes and an herb garnish as a cocktail snack (with picks), plain with a squeeze of lemon juice or with a yogurt-garlic-dill dipping sauce (recipe).
  • Serve with fresh mint chimichurri and yogurt sauce, as at Mud Hen Tavern in Los Angeles.
  • Make soutzoukakia, grilled lamb meatballs with spiced tomato sauce and Greek yogurt, as at Kokkari, San Francisco.
  •  
    3. ASIAN MEATBALLS

    The meatballs of Asia are typically made from pork or seafood, and to a smaller extent chicken. Consider:

  • Vietnamese/Laotian pho noodle soup with meatballs (photo #4). You can add them to Asian soup or ramen bowls, too.
  • Shanghai Lion’s Head, a dish of large pork meatballs stewed or steamed with cabbage. Here’s a recipe from Serious Eats.
  • Shrimp balls: fried balls of chopped shrimp, drizzled with katsu sauce and/or Kewpie mayonnaise.
  • Tako yaki, deep fried octopus balls.
  • Tsukune, a Japanese chicken meatball most often cooked yakitori style, and sometimes covered in a sweet soy sauce or yakitori tare, which is often mistaken for teriyaki sauce but is its own recipe.
  •  
    We like this Asian Meatballs recipe from Life Makes Simple Bakes. Its served with a hoisin-based sauce, and traditional Asian flavors (photo #3).
     
    Chefs are making:

  • Meatball Spring Rolls: steamed rice paper wrapped around pork meatballs, pickled carrots and vermicelli, served with peanut sauce, at Pho Bistro in Malden, Massachusetts.
  • Tsukune: chicken meatballs with a choice of flavorings, including teriyaki, spicy miso, yuzu, daikon, goma (sesasme), kimchi, curry and cheese fondue—at Tsukuneya Robata Grill in Honolulu.
  •  
    4. FLOATING MEATBALLS

    These are meatballs in soups and stews that incorporate meatballs as the protein, either braised or cooked right in the liquid. Consider:

  • Mexican sopa de albondigas, Bavarian meatball soup, Italian meatball stew or many others from world cuisine.
  • Chickpea Stew with Meatballs and Shrimp, including with garlic, spinach and seasoned basmati rice, at Pasha Cafe, Arlington, Virginia.
  • Steamed Pork Meatball Soup with crispy garlic, bok choy shoots and black soy sauce, at Kin Shop in New York City.
  •  
    5. VEGETARIAN & VEGAN MEATBALLS

    Talk about Meatless Mondays! Of course, they should be called meat-alternative or meat-like balls; but convention calls them meatballs.

    There are many recipes on line, but we like the ones that use vegetables and grains rather than meat alternatives. Try:

  • Mushroom “meat” balls, made with cultivated white mushrooms or more exotic porcini: umami and heft without the meat.
  • Ground cooked potato meatballs with carrots and pea.
  • White beans meatballs with sautéed minced onions and garlic, seasoned and rolled in breadcrumbs.
  • Sauer-Tot Balls: potato and sauerkraut veggie balls served with lettuce and Dijon sauce on a hoagie, at the Barone Meatball Company, a food truck in Raleigh/Durham, North Carolina.
  • Quinoa “meat” balls and spaghetti squash, served with marinara and basil pesto, at Vine Brook Tavern in Lexington, Massachusetts.
  •  
    Stay tuned for Part 2.

    MORE MEATBALLS

  • Chicken Teriyaki Meatballs
  • Eyeball Meatball Sandwich (for kids)
  • Giant Meatball
  • Gourmet Meatball Sub
  • Inside-Out Spaghetti & Meatballs
  • Korean Spaghetti & Meatballs
  • Spaghetti & Meatball Sundae
  • Swedish Meatballs
  • Veal Meatballs With Vodka
  •  
      

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    TIP OF THE DAY: Irish Beer & Cheese Party

    basiron-green-pesto-close-ig-230sq

    Kerrygold Dubliner

    Kerrygold Dubliner With Irish Stout

    [1] Basiron Pesto Rosso has an Italian name, is made in Holland and is perfect for an Irish celebration (photo courtesy Atalanta Corp). [2] Kerrygold’s Dubliner is a unique cross between cheddar and parmesan cheeses. [3] It also is made in a limited edition with Irish stout.

     

    Yesterday we featured a recipe for “Irish Nachos,” made with potatoes. We recommended serving them with a tasting of Irish beers:

  • Beamish Irish Stout
  • Fuller’s
  • Guinness Draught, Extra Stout, and Foreign Extra Stout
  • Harp Lager
  • Murphy’s Irish Red
  • Murphy’s Irish Stout
  • O’Hara’s Celtic Stout
  • O’Hara’s Irish Wheat
  • Porterhouse Brewing Co. Oyster Stout
  • Smithwick’s Irish Ale
  •  
    If you don’t want to cook anything, taste the beers with a platter of Irish-themed cheeses.

    Today we feature four brands. Three are Irish—Cahill, Cashel and Kerrygold—but we couldn’t help but recommend our favorite green cheese, made in The Netherlands.

    All cheeses Your local cheesemonger may carry them; or look for them online.

    All cheeses are made with milk from grass-fed cows, who enjoy a natural life (no hormones).

    1. BASIRON PESTO VERDE

    This green beauty (photo #1), made green with the addition of basil-garlic pesto, is a a Gouda*-style cheese, made from pasteurized cow’s milk and vegetarian rennet.

    It is made in The Netherlands by the Veldhuyzen family, who make other fabulous-flavored Goudas (below).

  • Breakfast: Green cheese grits or a cheese omelet.
  • Lunch: Green grilled cheese, ham and cheese, etc.
  • Happy Hour: With a beer, an Irish whiskey and soda, or a glass of fruity red wine.
  • Dinner or Snack: On a cheese plate.
  • Dinner: Gouda fondue; shaved over pasta, potatoes, rice or vegetables; melted over anything; stuffed in a chicken breast.
  •  
    The line includes Alpine (with herbs from The Alps), Garden Herbs, Garlic, Kummel (caraway), Hot Chili (deep yellow for Halloween), Jalapeño, Mustard, Nettles, Olive Tomato, Pepper, Pesto rosso (a deep orange color for Halloween or Thanksgiving), Smoked Bacon, Sweet Red Pepper, Tricolor, Truffle, Walnut, Wasabi and Wood Garlic!

     
    Obviously, there’s quite a demand for Basiron flavord Goudas.

    We’ve had four of them, but on our bucket list: to try them all at one big tasting.
    ________________

    *How Do You Pronounce Gouda? Most Americans pronounce it “GOO-duh.” But the Dutch might not understand your request. The name of this cheese is pronounced variously as “GAOW-duh” or “HOW-duh” (with the H standing for the Dutch guttural “ch” sound, like clearing your throat).

     

    2. KERRYGOLD

    Kerrygold (photos #2 and #3 above) may be better known in the U.S. for its Irish butter, which has national distribution.

    But its cheeses deserve equal recognition!

  • Aged Cheddar is an outstanding, limited production, one-year-aged cheddar, noted for its rich, rounded flavor and firm, smooth body (more).
  • Dubliner is a unique cheese, a mixture between Cheddar and Parmigiano Reggiano (more).
  • Skellig is a popular cheddar variety in the U.K., a class of European cheddars that focuses on complex flavors, without the intense, sharp bite of traditional aged cheddars. The complex cheese is firm yet creamy, with a distinct nuttiness and sweet apple and butterscotch notes (more).
  •  
    Kerrygold also makes specialty versions of two of these cheeses

  • Kerrygold Dubliner With Irish Stout.
  • Kerrygold Aged Cheddar with Irish Whiskey.
  •  
    Serve one or all of them. Kerrygold also makes a Swiss cheese, if you want to see how Ireland interprets Switzerland.
     
     
    3. CAHILL’S FARM CHEDDAR

    Marion Cahill of Cahill’s Farm is recognized as a pioneer of today’s fine Irish cheese.

    The Cahill family has been farming and cheesemaking for four generations. Originally the milk was sold locally and the cheese was made for the family. Thankfully, that has changed.

    Using a base of tangy Irish cheddar, Marion experimented with flavors, and developed a head-turning range of flavored cheddars (photo #4).

     

    cahill-farm-cheddar-ig-230

    Cashel Blue Cheese Ireland

    [4] Cahill makes cheddar infused with three different spirits: porter, elderberry wine and whiskey (photo courtesy Cahill Farms). [5] Cashel Blue is an Irish blue cheese in a sweeter style, not salty (more).

     
    The curds are variously soaked in elderberry wine, porter and Irish whiskey. While elderberry and porter are visually stunning, all three deserve a place on the cheese board.

    Cahill’s makes other flavored cheeses which can be hard to find in the U.S. But keep an eye out for Ardagh Chalice Wine Cheese, Ballintubber Cheese with Chives, Ballyporeen Cheese with Mixed Irish Herbs and Kilbeggen Irish Whiskey Cheese.
     
     
    4. CASHEL BLUE

    When you think of Irish cheese you don’t think of blue cheese. But Louis and Jane Grubb of Beechmount Farm produces Cashel Blue, a noteworthy blue among all options.

    From the rolling hills of Tipperary, will delight people who don’t like robust blue cheeses. It’s extra creamy and not salty (photo #5).
     
     
    So eat, drink and be merry, as you treat friends and family to a special “Irish cocktail hour” or beer tasting.

    You don’t have to hold it on St. Patrick’s Day. No one would turn down the opportunity, whenever the invite arrives.

      

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    TIP OF THE DAY: Congee, China’s Favorite Breakfast

    Many Asians start their day with a warm bowl of congee.

    If you’re a fan of Cream Of Rice or Cream of Wheat porridges, you’re a lock to enjoy the rice-based Chinese version.

    This traditional Chinese dish has evolved from gruel to porridge* to a porridge mixed with bits of protein (chicken, pork, shrimp) and vegetables (green onion, peas) to a spread of “DIY congee,” where the table is laden with dishes of condiments to tailor the dish to one’s taste.

    Congee can be as simple as a plain bowl of porridge, or as complex as the condiments and toppings allow. More luxurious versions cook the grain in chicken broth rather than water.

    It is easy to digest and very simple to cook.

    Plan to make it for breakfast or brunch, lunch or late dinner; serve as a DIY spread for a special meal (see the garnish options below); and reheat any leftovers on subsequent days.

    THE HISTORY OF CONGEE

    Congee (CON-gee with a soft “g”) is an ancient dish, made in China for thousands of years from uncooked rice and boiling water.

    The Book of Zhou (published 636 C.E.) says that the mythical Emperor Huang Di (2698–2598 B.C.E., mythical dates) was first to cook congee made from millet—or, we guess, his cooks did it, since we can’t imagine an emperor standing over a stove. This is considered the earliest reference to congee. [source]

    Tobie Meyer-Fong, associate professor at Johns Hopkins University who researches late imperial China and Chinese cuisine, has found references that date congee to the Han dynasty, circa 206 B.C.E. to 220 C.E. Eileen Yin-Fei Lo, author of Chinese cookbooks, maintains that congee dates to approximately 1,000 B.C.E., during the Zhou dynasty. [source]

    Today it is eaten throughout Asia (known by different names), in Burma, China, Korea, India, Indonesia, Japan, Malaysia, Nepal, Thailand, Tibetan, Vietnam and elsewhere.

    The name in Chinese, which means the watery one, derives from the Tamil language of India, where kanji refers to the water in which rice has been boiled.

    It can be part of a meal, but is most often served as the main dish of the meal (and often, the only dish).

    Congee can be made in a pot or in a rice cooker. Some rice cookers even have a congee setting, for households who want to cook the rice overnight.

    RECIPE: SIMPLE CONGEE

    Ingredients For 6 Servings

  • 5-½ cups water
  • 4 cups low-sodium chicken broth
  • 1 cup uncooked jasmine or long grain rice
  • 1 teaspoon salt
  • 1 1-inch piece peeled fresh ginger, cut into 4 slices
  • 3 cups diced or shredded cooked chicken (e.g., from a purchased rotisserie)
  • Optional garnishes: chopped green onions, chopped fresh cilantro leaves, julienne-cut peeled fresh ginger, soy sauce
  •  
    Preparation

    1. PLACE the water, broth, rice, salt and ginger in a large pot set over medium-high heat. Bring to a boil. Continue boiling, uncovered, for 15 minutes, stirring occasionally.

    2. REDUCE the heat to medium low, cover and cook for 40 minutes longer, until the porridge has a creamy consistency, stirring occasionally.

    3. REMOVE from heat the and keep warm. Discard the ginger pieces. Stir the chicken into the soup. Serve garnished with the green onions, cilantro, julienne-cut ginger and soy sauce, or let people garnish their own.

    You can serve congee family-style, from a casserole-type dish, or bring individual bowls to the table.
     
    CONGEE GARNISHES: CREATE YOUR OWN CONGEE MASTERPIECE

    For a party, offer as many as you like. At home, serve half a dozen options (including the soy sauce); but keep rotating them each time you serve congee, so it’s never the same dish.

    Traditional

  • Black sesame seeds
  • Cilantro, chopped
  • Chili oil, sesame oil
  • Dried shrimp, cuttlefish, fish, scallops
  • Fried garlic
  • Julienned or shredded ginger root
  • Preserved eggs, quail eggs
  • Sautéed bok choy or other greens (Chinese broccoli, napa cabbage)
  • Sliced scallions
  • Soy sauce
  • Sriracha or other hot sauce
  • Youtiao (Chinese crullers)
  •  
    Non-Traditional Garnishes

  • Asian chilli sauce
  • Bean sprouts or other sprouts
  • Black pepper
  • Caramelized onions
  • Chinese sausage or chicken sausage
  • Chopped prunes or dates
  • Cooked shrimp, cuttlefish/squid, fish, scallops
  • Cracklings
  • Crispy shallots
  • Green peas, snow peas, sugar snap peas, edamame
  • Grilled or fried shishito peppers, fresh sliced jalapeño
  • Kimchi, Japanese pickled vegetables, sliced radishes
  • Parsley, shredded basil or shiso
  • Peanuts or cashews, raw or salted
  • Sautéed greens (chard, collards, mustard, spinach)
  • Seasonal: asparagus, corn, fiddlehead ferns, ramps, scapes
  •  

    Simple Congee

    Congee With Pork & Scallions

    Ginger Chicken Congee

    Seafood Congee

    Congee With Boiled Egg

    [1] Simple congee looks just like Cream Of Rice, except it’s served savory, not with milk and sugar! Here’s the recipe from The Spruce. [2] Congee With Pork & Scallions (here’s the recipe from The Woks Of Life. [3] This Ginger Chicken Congee is made with brown rice. Here’s the recipe from Honest Cooking. [4] Seafood Congee. Here’s the recipe from Omnivore’s Cookbook. [5] A soft-boiled egg, crispy shallots and cilantro top this congee. Here’s the recipe from Sprinkles And Sprouts.

  • Proteins, diced or shredded: chicken, lamb, ham, pork, pork belly/lardons, rare sliced beef, tofu
  • Sautéed mushrooms
  • Soft-boiled egg
  •  
    Plus

  • Try it with other grains, such as brown rice, Cream Of Wheat, grits or cracked grains (bulgur, couscous, polenta. Or, do as Emperor Huang Di, and try millet.
  • Be creative and enjoy!
  • ________________

    *Gruel is a cereal—based food—typically made from oats, rice, rye or wheat—boiled in milk or water. It is a thinner version of porridge. Some gruels are so thin that they are drunk rather than eaten. It is a food that is eaten every day, easy to digest, and thus also used during an illness. It is usually the first non-milk food given to infants, a food for the elderly and those with dental or stomach problems, and above all, comfort food. Some people call congee a soup.

      

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