Let us Eat Lotus

I have been cooking a lot with lotus root lately; mostly in stir fries, or I just plop them in a clear broth with leafy greens, shredded carrots, tofu, and a dab of soy sauce.

Thinking to switch it up a bit, I tried a traditional lotus root dessert, stuffing the root with rice, steaming for an hour, and then drizzling with honey. Albeit, it wasn’t in my opinion flavorful enough, but one of our dinner guests was happy to keep going for seconds and thirds. A measure of success?

makingstuffedlotusroot stuffedroot stuffingtheroot

I came across this cool print via envelop.  Envelop shop owner Punchyboo printed with the actual root, and then colored the wheel and adjusted in photoshop.  I love how you can order this pattern in an apron, table runner, napkin, even pot holder! I just want to know if Punchyboo has any recipe tips for the dessert.
Someone who loves lotus as much as me?


Crispy Pad Thai Attempt #1

My husband loves it, and we go to Pan Thai off Mass. Ave. in Boston for it.
However, when shopping at our local Chinese market, M & H, he spotted what looked like the noodles, which we could never find. Fresh, and packaged nicely in the refrigerated noodle section, along with wonton skins, fresh tofu, and lotus roots, we decided to give it a try.So here is my first attempt. I added too much water when heating them up, so not as crispy as could be. Just add a little cold water while sauteeing, and keep stirring to get all sides evenly crispy. If you like extra crispy, then add a little sesame oil. In a separate pan we had baby bok choy smothering orange peppers, onions, fresh garlic, and lean ground beef. I used a sweet bean sauce-jarred I admit. No time to make a marinade! Add whatever veggies you like, or chicken, shrimp, etc., if you eat meats.  This takes no time at all.  In the meantime while I practice the crispiness, we will stick with Pan Thai-we love it there!
Any suggestions, please do pass on!


ps: on the side, making yam dumplings-I’ll share another time.