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About GnawGnaw

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    Seattle, WA
  • Interests
    traveling, cats, sleep, repeat
  1. GnawGnaw

    Iced Tea with Apple Sauce

    I normally drink iced lattes for my caffeine (and calcium) intake. I don't like bitter or hot drinks, and hacking an iced espresso shot with coconut cream is really laborious when I'm at work and on the go. I'm still in the middle of a gray af Seattle winter so I can't walk away from caffeine completely and be productive at work. Instead, I've turned to ordering iced black, white, or green teas without any sweetener from Starbucks. To take the edge off of the bitterness, I started adding a tablespoon of compliant apple sauce or baby food puree to my iced tea take out some of the bitterness. Plus, those pouches are really easy to be discrete and cap back up to use all week. I like this so much, I know I'll be using this during the summer for my iced tea for slightly sweetened, added sugar free, interesting, but subtle, flavor kick.
  2. GnawGnaw

    Seattle Area - H Mart (Korean)

    Oh no, I love jicama, whole taro, and garlic, just not the quality at that market in particular. Looks kind of old and been there a while.
  3. After going to Trader Joe's, Whole Foods, PCC, QFC, Fred Meyer, and Costco, I've found the promised land for Whole30 groceries at an amazing value: the Korean supermarket H Mart. Years ago, I worked in DC where everyone was doing paleo and eating really boring meals. Except one colleague who made Moroccan spiced carrots, ginger lime stir-fry dishes, grilled meats with exotic spice rubs. That dude was eating WELL. So when I decided to do Whole30, I wanted to be more like that guy and less like the folks who brought salads with boiled chicken breast and lemon wedges. When I lived in LA, my parents often drove to K-Town for groceries, even though they live by tons of large Chinese supermarkets because the Korean market's quality in produce and meats are really high. When I moved to Seattle years ago, I started going to H Mart in Lynnwood because they're large, the produce is cheap, and their meats are very high quality without being crazy expensive. I'm Chinese, but I've never liked the Chinese markets in Seattle (cheap, but generally low quality meats and produce) and I have no patience for the chaos of Vietnamese markets in the international district, although they have super fresh produce at great prices (still not so sure about the meats though). After stocking up my first Whole30 week grocery shopping at all the typical super markets, going to H Mart was a huge game changer for value when I am having to buy as much fresh produce and meat as I do now. Plus, the wide and interesting variety of produce and meat blows a typical supermarket out of the water - I am craving variety when I'm on Whole30. Subbing out Yukon potatoes for purple yams and adding never-loses-its-crunch lotus root in my breakfast hash. Making Korean galibi tang (spare rib soup) with daikon instead of normal bone broth, so I am eating foods with flavors I'm more familiar with. Fresh cheap produce: cilantro, onions, shallots, apples, lotus root, green veggies, green onion, pre-peeled taro, citrus, daikon, napa cabbage, Chinese hollow-vegetable, Korean cucumber (so cute!), whole peeled garlic cloves, purple potato, white sweet potato, Asian pear, all types of hot peppers, huge array of garnishes, etc. The cost of produce is around 50-75% less and for doubling your recipes and stuff you're going to cook right away, this is the place to be to get anything non-organic. Asian potato and sweet potato varieties are usually more dense so they spiralize extremely well, and have a naturally more sweet, nutty flavor than a Yukon or sweet potato. You'll have to dig around the produce because the quality is less consistent, and their cheap fruit is imperfect, but otherwise tastes great (and mad cheap). Most of all, Koreans don't play around with their meats - the meat section has an insane array of different cuts of all animals. Hello thinly sliced pork belly for bacon lovers, bones galore for bone broth, sliced and chunks of meat perfect for stir fry and soups, and Wagyu style beef that look like art. Coconut milk and coconut cream (read the labels) are cheap and good quality. I've never understood why coconut milk is so expensive at typical markets. Their home good section has some cheap and very useful tools like a super fine mesh strainer for $5 for my bone broths, colanders with bowls attached for all the veggie washing, lots of air tight snap containers usually for making kimchi, and all sorts of gadgets. Things I don't/can't get: Organic - stick to your typical supermarket for organic produce without skins and meat, if that's your vibe. Jicama, whole taro, and garlic - just doesn't look that great to me Any leafy veggie that has a lot of dirt - I'm too lazy to wash it off. This is mostly their spinach but I don't like their broccoli, either. Jar kimchi - only one type without sugar and it is enormous None of the market-made korean side dishes (ingredients aren't marked) Coconut aminos - so much coconut everything, except aminos There are still a lot of things I must get from Trader Joe's, QFC, and Whole Foods, like butternut squash, bananas, bulk bin stuff, nuts, dried fruit, etc. So be that dude with the tasty af meal by just subbing out a few of your basics with Asian varieties.
  4. Chinese Stir-Fried Lotus Root, Pork, and Pineapple - Whole30 Happy Prep Time: 30 min Cook Time: 10 min Servings: 4 Ingredients: 1.5 lbs pork tenderloin, cut into thin slices, about 1/4th inches wide and 2-3 inches long (exactness not needed) 1 small white sweet potato or Yukon Gold, diced 1 white onion - diced - divided into half piles Garlic - 3 to 5 cloves minced, depending on love of garlic Ginger - 1.5 tsp, finely minced 12-16 oz lotus root. Trim off ends, peel outer skin, sliced into 1/3rd inches width and each "wheel" cut into quarters, soaked in water with 1 tsp vinegar for 3-5 minutes to remove bitterness 1 bell pepper - medium diced - any type although red, orange and yellow looks prettiest and taste better than the green type 1/2 cup of diced mushrooms (any type that has a lot of white flesh - not portabello) 1 mild fresh Korean pepper or 1/2 fresh jalopeno (not jarred) for heat and flavor - de-ribbed and de-seeded (optional) 20 oz of pineapple - cut into chunks about 5 or 6 pieces per slice (see notes below on my fave canned version) 1/4 cup coconut aminos 1/4 cup pineapple juice (from canned works perfect, make sure no non-compliant ingredients added) 3/4 tbls - Coconut oil or olive oil divided Salt, black pepper, white pepper (optional), 1/2 teaspoon cayenne pepper powder (optional) 1/2 tsp sesame oil Cookwares: Larger high-walled non-stick skillet or Le Creuset-style dutch oven so ingredients stay in when you fold the mixture Wooden cooking spoon (to avoid scratching skillet) Tongs with a plastic or silicone tip (to avoid scratching skillet) Directions: 1. Melt 1/4 tbls cooking fat into high rimmed non-stick skillet or glazed dutch oven (Le Creuset) on medium heat (5 out of 10) 2. Saute pork, season with kosher salt, stir occasionally to break up chunks. Cook for 3 minutes or until there a little pink left. Use non-metal tongs to remove the meat to a bowl to set aside - keep the used cooking fat in skillet. 3. In same skillet, add remaining cooking fat, add potato, half onions, about 1/3rd of the garlic and ginger. Saute for total 5 minutes, stirring occasionally and scraping brown bits from the bottom of the skillet using a wooden spoon. Cover for the last minute so the potato cooks through. 4. Increase heat to 6 out of 10 (slightly higher than medium, much less than medium-high). Immediately add lotus root, bell pepper, mushroom, korean pepper or half jalopeno (optional), remaining onions, remaining garlic and ginger. Saute for 4 minutes, stirring often and scrapping bits from the bottom. Season with kosher salt. 5. Add pineapple chunks. Saute for 3 minutes, stirring occasionally and scrapping bits from the bottom. 6. Add coconut aminos and as much of the pineapple juice as you'd like (full 1/4th cup may be too sweet for some). Add black pepper and white pepper (optional) , and cayenne pepper (optional) to taste. Stir mixture once, let sit to cook for 1 minutes. Stir mixture again, let sit to cook for 30 seconds. 7. Add pork into the mixture. Cook and fold mixture onto itself often for 4-5 more minutes - loosen bottom bits. Sauce should begin to cook down and thicken. 8. Remove from heat, drizzle in half of the sesame oil, fold mixture. Drizzle remainder, and fold mixture. 7. Pour everything into a serving bowl and it's ready to eat! Goes really well with cauliflower rice. ________ Notes: Inspiration: I got really burnt out of western-style Whole30 recipes or super complicated Asian recipes requiring the instant pot (gah~). I need more food that tasted like actual Chinese food my mom would make at home to satisfy my itch. I combined and adapted this and this recipe to make a Whole30 compliant dish that can replace my breakfast hash and/or be a side or main dish for lunch and dinner. This dish has multiple textures from the crunchy lotus root to the potato, and sweetness from the pineapple that keep this dish really interesting and super satisfying to eat. Lotus root: This stuff stays super crunchy, has lots of fiber and vitamins, and soaks up flavor like a champ. I prefer the kind I have to peel myself, but the bagged pre-peeled and sliced is fine, too, just drain it and vinegar water soak isn't needed. If you buy the non-pre-peeled and sliced type (usually ends are already cut off), give it a good rinse through the root to clean out the inside tunnels. Find lotus root at any market, just make it looks relatively fresh and no mold on the tunnels (bruised outer skin is okay). Pineapple: The 20 oz canned pineapple chunk from Whole Foods is my favorite because it's super crunchy compared to other canned pineapple and the perfect size for stir fry. Strain the fruit from the natural pineapple juices and save 1/4th cup of the juice for cooking. Fresh pineapple is nice, but you'll need Whole30 compliant pineapple juice from for the sauce. Spicy: I like stuff super spicy, so remove or add more heat, as preferred. Photo Credit: I stole the photo for now from the original lotus root recipe to show the coloring of the final dish. I'll post my own photo next time I make this.