Deviled Eggs

I absolutely love deviled eggs, but I’m not a fan of mayonnaise.  When I can, I try to make these with homemade aoili. The fresh garlic and lemon in the aioli gives it a more nuanced flavor, but you end up with a lot of leftover aoili if you make it just for this dish.

Ingredients:

18 hard boiled eggs
4 tbsp mayo
1 large avocado (needs to be really ripe and creamy), mashed
1 tbsp fresh ground pepper (fresh pepper is more potent. Use a little more if it’s pre-ground)
2 tbsp brown mustard (use less or Dijon if you want less of a tang)
1 tbsp garlic powder (OK to add more if you really like garlic, or omit if you don’t)
1 tsp coarse salt

Optional:
1 tsp sesame oil
1 tsp truffle oil
paprika

Directions:
Note: The yolks’ dryness will depend on how cooked your eggs are.
My method for cooking the eggs (so the whites are tender and not rubbery):
-Place eggs from the fridge in sauce pan completely submerged in cool water. Add about 2-3 tbsp of salt to the water.
-Place over high heat, until the water reaches a boiling point.
-Turn off heat and cover. Let sit for 25 min. (if using room temp eggs, let sit for 12 – 15 min)
-transfer eggs to a colander and run under cool water to stop the cooking.

1. Peel eggs, cut in half, and separate the yolks from the whites.
2. break up the yolks
3. In a medium bowl, mix the salt, spices, oil, mustard, and mayo.
4. mix in the egg yolks. If it’s a little dry, add more mayo or mashed avocado
5. Fill the egg whites with the egg yolk mixture
6. sprinkle with the paprika for color

Tip: use a piping bag to quickly fill the eggs.

Steamed Chicken Rice bowls (Skinny lo mai gai)

Lo Mai Gai is one of my favorite dim sum selections. It's savory, packed with umami, and the texture is rich and decadent with the soft and silky sticky rice. Here's an equally yummy and satisfying, but healthier take on it.

Serves 4 at 526 cal per serving. 58g carbs/15g fat/46g protein

Ingredients: 

1.5 c brown rice (raw, soaked for at least 20 min)

1.5 lb chicken breast, thinly sliced

2 oz dried shitaki mushrooms (should be a little over 2 cups, before soaking) 

1/8 c Shaoxing wine (dark prefered)

1 tsp XO Sauce

3 tbls superior dark soy sauce

1 tbls oyster sauce

2 tbls sesame oil

Scallions (optional) 

Directions: 

1. Rinse, then soak mushrooms in a 3 to 4 cup container. The mushrooms will take about an hour to soak, so it's best to do this overnight. Once they are rehydrated and soft, remove from liquid (reserve the liquid). Remove the stems and slice the mushrooms into strips. 

2. Rinse and soak the brown rice with a mixture of the reserved mushroom water and water, preserving the rice: liquid ratio that's recommended*.

3. Combine the wine, soy sauce, oyster sauce, oil, and XO sauce in a bowl. Place sliced chicken in the marinade leave covered for at least 30 min. (The longer you leave the marinade on the chicken the more flavorful it'll be). 

4. Once the rice has soaked, start the rice cooker (or place soaked rice and liquid in pot over high heat, reducing to a simmer once it's boiling). Meanwhile, in a large pan, brown the chicken and mushrooms (3 - 5 min), then remove from heat. Once the rice has reached a boil and simmered for about 2 min (liquid reduced to the same level as the rice and bubbly), add the chicken mushroom mixture and any remaining marinade to the rice pot. Cover and simmer until done (about10 - 15 min). 

5. Serve in a bowl, scooping some of the rice from the bottom first, then topping it with the chicken and mushrooms. Add steamed veggies of your choice and garnish w/ scallions. 

Optional: Mix the chicken and mushrooms which are on top with the rice, then serve. 

Notes: 

* I use a very Chinese eye-balling method that isn't always accurate. I also use a very forgiving rice cooker. Generally, rice is pretty forgiving if you're using a rice cooker. If you add a smidge too much water, the rice is softer and/or fluffier. If it's WAY too much water, you have porridge. If you use a little less water, or didn't pre-soak it for long enough, the rice will be chewier in texture. Also, cooking times will vary between stove top and rice cooker. 

**If you are watching your carbs, omit the rice or use riced cauliflower. Make a little extra marinade to season the cauliflower or any other extra veggies.