Author Archives: Kelly Kaeding

Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Rice Soup. Instead of putting all of the chicken into the soup (below), save half of it for the salad.   Combine in a small bowl to make dressing: 3-4 t honey or palm sugar 2 T hot or warm water – mix the honey or sugar until mostly […]

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Vietnamese Chicken and Rice Soup (Chao Ga)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Cabbage Salad   Put in a large soup pot: three local organic chicken legs approximately four quarts of water 1 t salt

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Red Cabbage with Apples & Raisins

By Kelly Kaeding | Published: March 6, 2011

This recipe is from Becky from the Intervale Community Farm. Her grandmother used to make it. A family favorite. in large cast iron pan or wok sauté one large onion, sliced, in 1 T olive oil on medium-high for a few minutes. add one chili, minced (optional). add: half red cabbage, shredded, one apple, peeled […]

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Sautéed Cabbage

By Kelly Kaeding | Published: February 12, 2011

This recipe shared by my foodie friend July. Simple and tasty. heat 1 T butter in a large pan. add 4 cups finely chopped cabbage and saute for a few minutes on high, stirring as needed. add 2 T chicken broth, 1 t thyme, ½ t kosher salt and a pinch of pepper. continue cooking […]

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Lemon Bundt Cake

By Kelly Kaeding | Published: January 12, 2011

Here’s to 2011. This cake is so good that I’ve made it three times since New Year’s Eve! The diet starts next week… Grating the lemon takes some time and if you are not careful, some of your knuckles. Mine is still sore but the sacrifice was worth it. For Cake Finely grated zest from […]

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2010 is the Year of the Tiger

By Kelly Kaeding | Published: March 4, 2010

Chinese New Year was on February 14 this year. The Tiger is considered a formidable animal in the wild and in the Chinese zodiac. Step with confidence and caution this year. When it feels right – press on. When it doesn’t feel right, trust your gut and retreat if necessary. The bottom line is:  go […]

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STEAMED PORK BUNS aka BANH BAO

By Kelly Kaeding | Published: March 4, 2010

Makes about 25 small bao. Vietnamese Banh Bao usually include a quail egg and Vietnamese sausage. My easy recipe has a simple meat and mushroom filling and is similar to some of the Chinese Bao Zi I’ve had, but my family enjoys saying “Banh Bao” so that’s what we call them. I make them small […]

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STEAMED DUMPLINGS with SHRIMP AND PORK

By Kelly Kaeding | Published: March 4, 2010

Makes 30. For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market. Mix in medium bowl: 12 ounces shrimp, raw, peeled and coarsely chopped 4 ounces ground pork 12 water chestnuts, minced 1 […]

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GINGER-SOY DIPPING SAUCE

By Kelly Kaeding | Published: March 4, 2010

This recipe can be prepared a day or two in advance. If there is any left over, use it in a stir fry or on noodles. Mix in small sauce pan: ¼ cup soy sauce ¼ cup rice vinegar 2 ½ t sugar or honey ¼ cup water Bring to boil over medium heat, stirring […]

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FRESH VIETNAMESE SUMMER ROLLS

By Kelly Kaeding | Published: March 4, 2010

Makes about 30. I like to make two versions of these delicious healthy rolls, both are equally popular: the Traditional Pork and Shrimp and the sweet and tangy Mango Jicama. Make sure you give yourself lots of time for rolling, or invite your friends to help. Prep: Boil, strain and let cool 1 package of […]

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