These little fuzzy kiwi fruits are fussy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle.
But it’s still one of my favorite tropical fruits, as I love the sweet, tart, juicy fruit with the crunchy little black seeds!
Wanna know my trick to peeling kiwi fruit?It’s super simple, the fruit stays whole and look at how little fruit I’ve wasted on the peel! I was recently on both ABC7 and CBS10 showing off my kiwi fruit peeling skills.
Scroll for a short 3 minute video of CBS yesterday afternoon (video starts automatically, give it a couple of seconds to load).
8/8 This morning I woke up and Scott surprised me by telling me, “pack 3 days of clothing, we’re going on a surprise trip!” Soooo coooool! We’re just about to leave but I wanted to tell you that I’ll spin the random number generator wheel as soon as I have a moment with Internet access after 3pm.
I have no idea where he’s taking me!! I’m in VEGAS, baby!!!!
Dish has to be Asian style or inspired: Chinese, Japanese, Indian Korean, Malaysian, Thai, Vietnamese, Singaporean, Filipino, Indonesian,Pakistani, Armenian, Mongolian, Tibetan, Iranian, Hong Kongnese (heehee), Cambodian, fusion etc.etc. (whew)
Dish has to be ready in 15 minutes or less. Bittman’s 10 minutes just seems really short and as a mother of 2, I get distracted by a kid once every 5 minutes anyways.
Submit a simple, light, quick meal OR a dish that goes with rice. You don’t have to count rice steaming time. Most Asian meals are accompanied by rice and rice takes about 20-30 minutes to make. So don’t worry about the rice time. Just type in “Serve with rice” in your recipe
Write the recipe Bittmann style - like this
Steamed Mussels Put three pounds of washed mussels in a pot with 2 tablespoons of Thai curry paste, 2 cups of coconut milk, garlic cloves, Thai basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread or rice. The simpler and more elegant the recipe is, the better. You can link to a recipe, but please at least describe what you’re linking to. Name your recipe too!
Submit by my birthday, August 8th 3pm EST. Contest open to anyone in the world. I’ll be using the handy Random Number Generator to pick a winner. YOU CAN ENTER ONCE A DAY!!! Come back everyday and submit a new 15 minute recipe if you’d like.
BONUS! If you blog or Twitter about this contest, you can have an extra entry. Just come back and link to what you’ve posted or just write that you Twitter’d about it
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Here are of my favorite “15 Minute Asian Light Meals”
of course, no photo needed for your entry..
Lettuce Cups Stir-fry 3/4 lb ground chicken with diced red onion, diced water chestnuts, garlic, ginger, 2 tbl oyster sauce and 1 tsp Chinese rice wine. Drain juices, serve in crisp, cold lettuce cups, top with mandarin orange slices
Unagi-don Broil defrosted Japanase unagi until hot and the top nicely carmelized, about 5-7 minutes. Serve over rice, top with Kabayaki sauce and shredded nori.
This weekend, we decided to take the kids to DisneyWorld to celebrate Andrew’s 5th birthday. I had absolutely nothing to do with Scott’s selection of attire and this just goes to show you how much this man loves me, by wearing the SteamyKitchen shirt that I made him.
Traveling with kids and especially going to theme parks where it takes 3 hours just to walk back to your car because you have to catch the train to catch the monorail to catch the parking tram to then forget where you parked your car in the sea of 50,000 minivans and then head back to the park the same way. So you want to make sure you’ve got it all and when the kids were babies, we used to pack everything in 30 foot trailer and drag that behind us rickshaw style. Yes, I was one of those freakish parents who wanted to be prepared for any situation. Hungry for deep fried ice cream with bubblegum jewels while pretending to be a pirate? I’ve got you covered.
And every year that goes by, we are able to lug less and less. No more diapers, wipes, strollers and 5 changes of clothing. We’ve graduated to a DELUXE fanny pack, as modeled by my husband:
Sorry for the porn music…I just couldn’t resist.
As we were in Tomorrowland, I saw something that made me shriek with laughter. It’s very rare that I come across a situation that makes my body uncontrollably convulse into the most annoying human in on the planet. And especially at Magic Kingdom, where the park is really designed for kids. Yes, it’s really cool to watch the kids totally have fun, but there’s just something about people wearing big, furry, fuzzy costumes with heads the size of a giant water tower that makes the mother in me uncomfortable. Are they hot? How can they breathe? Can they see? How much do they get paid to wear this 50,000 pound costume in 95F Florida summer with 10,000% humidity? All these questions and I start feeling sorry for these people and I have an urge to unzip their costume and throw a bucketful of ice cubes down their backs.
We had just come from AdventureLand, where were rode the Pirates of the Caribbean ride and the boys wanted pirate toys. They chose the light-up pirate gun and I happily paid the $10 each for them, because the other thing they were eyeing was the $40 dress up costume (and you know I’d have anxiety issues over that!)
So we get to TomorrowLand…you’ll have to watch the short clip. I just love the part where Nathan (3 1/2yrs old) doesn’t even say a word, calmly picks up his gun and shoots the robotic trash can.
Of course, I’ve just disqualified myself from winning the Mother of the Year award since I egg on my other kid to shoot him too. I just have one thing to say to defend my obnoxious behavior. When alien forces attack planet Earth, I’m standing behind my kids.
(btw Andrew is wearing a big “Happy Birthday Andrew” button)
Did you see the guy at the end talking and controlling the trash can? He was so sly, dressing in regular street clothes and looking very Keanu Reeves. He wore a messenger bag slung across his broad, hunky shoulder, one hand in the bag controlling the trash can and the other hand holding a voice-changing microphone.
Ok, enough blabber, I’ve got a lot of work to do! In two weeks, 08/08/08 is not only my BIRTHDAY!!!! but the start of the Beijing Olympics and I want you to be prepared. I mean, prepared for cooking good, authentic, easy Chinese food - not necessarily my birthday, though all gifts of the chocolate or coffee nature are welcome with open arms - so I’ll be posting quite often and you’ll see a series of Chinese recipes and menu ideas!
If you are curious to see what happens behind the scenes when I’m cooking live on television - as part of the morning news broadcast - here it is. I brought along my super cool point-and-shoot camcorder, the
Flip Video Ultra and gave you a quick tour in the studio and the studio kitchenette. It’s a long video - about 10 minutes - but you’ll see the entire filming while sitting propped up on top of 2 boxes and a plate on the kitchen counter. Yeah - so part of my head is cut off!
I'm a food writer, cooking teacher and food photographer. I write a weekly column for The Tampa Tribune newspaper, appear regularly on local television and teach classes in Tampa and Los Angeles cooking schools.
It’s about the size of a deck of cards: 
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Other great recipes!
Ground Beef with Beijing Sauce Over Noodles
Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets
Xiao Long Bao - Steamed Shanghai Soup Dumplings
Wonton Noodle Soup
Pan Seared Steak Rolls
