Left of the Dateline

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

When the transcontinental railway was completed in the US, there came a realization that when it was 10 am in New York City, it was not the same time in San Francisco.  So Time Zones were established.  The Greenwich Time Line had been determined previously to give a standard reference for the British Empire, but now the world had to be divided into Time Zones.  Half-way around the world from Greenwich [Longitude 0] the International Dateline [Longitude 180] was drawn: man’s effort to imitate the Creator by separating night from day.  Rather than talk about foods from the “East” or the “Orient” [both Eurocentric terms], today we look at foods from China and Korea which are both to the left of the Dateline.

‘Jian Bing’Chinese Pancakes: 300 calories    6 g fat   3.5 g fiber    15 g protein   59 g carbs   202.7 mg Calcium   PB   This delicious treat is a popular Chinese street-food. And now it is popular in our household. Quick to cook and fun to eat. The crisp tart apple is a nice foil to the salty-spicy food. HINT: this recipe makes 4 pancakes, of which 2 will do for the breakfast. Save the remaining 2 to eat cold for lunch tomorrow.Jian Bing w: Granny Smith

1/3 cup all-purpose flour                                                                                                                                      1.5 Tbsp white whole wheat flour                                                                                                                      1 Tbsp semolina flour                                                                                                                                          2 two-oz eggs                                                                                                                                                         ½ cup water                                                                                                                                                                ¼ cup chopped scallions, white and green parts                                                                                    Kosher salt                                                                                                                                                                 2 tsp Sirarcha sauce + 2 tsp low-sodium soy sauce                                                                                         per person: 1 oz tart, crisp apple                                                                                                                              blackish coffee or blackish tea or lemon juice & hot water                                                                      5-6 oz fruit or green smoothie or natural apple cider

Whisk together the flours, water, and one egg until lumps are gone. Hint: this can be combined the night before. Whisk again in the morning. In a separate bowl, beat the other egg thoroughly. In a custard cup, combine the hot sauce and soy sauce. Using a good non-stick pan, add 2 brief puffs of non-stick spray, then wipe with a paper towel. [Keep the paper towel handy.] Heat the pan and add 3-4 Tbsp of batter, swirling the pan quickly to distribute the batter evenly to make a thin pancake that coats the bottom of the pan. Let cook for a minute or 2, then spoon more of the egg on top and smear it around. Sprinkle with a small pinch of salt and one Tablespoon of the scallions. Cook until the egg on top is a bit set, then flip the pancake over. Brush the hot sauce mixture on top. Cook for 30 seconds, fold the pancake in 4ths with the hot sauce inside, and plate. Use the paper towel to wipe the pan and repeat the cooking process until all the batter and scallions are gone. NB: I had whisked egg left over. If your hot beverage is brewed, your apples are sliced, and the smoothie is ready, then you are set for a real good start to a new day.

Korean Seafood Pancakes “Haemul Pajean”:   299 calories   2.1 g fat   5.6 g fiber   34.5 g protein   34 g carbs   88 mg Calcium   PB   What’s not to love about this pancake stuffed with yummy seafood and served with a savory sauce?Korean Pancakes, Haemul Pajeon

1/3 cup white whole wheat flour                                                                                                                                ½ cup water                                                                                                                                                                1 egg white                                                                                                                                                                            1.5 oz scallion, sliced                                                                                                                                               1.5 oz shrimp, chopped into 1/2” pieces, if large                                                                                               1.5 oz lobster, chopped into 1/2” pieces or use smaller shreds                                                                 1.5 oz flounder or other white fish, flaked

Per serving: 2 oz tomato                          dipping sauce** or commercially-available spicy sauce            **Dipping Sauce [HINT: THIS IS ENOUGH FOR 2-3 SERVINGS]                                                       3 Tbsp soy sauce              2 tsp rice vinegar             3 Tbsp chives, chopped                                        pinch crushed red pepper flakes             pinch sugar                                                                         Combine in a micro-wave-safe bowl and heat until sugar dissolves.

Whisk flour, water, and egg white until well-blended. Combine the seafoods in a bowl with the scallions. Heat a non-stick pan [I found a ceramic pan to work very well] and pour in ½ of the batter. Swirl it around so that it covers the bottom. Sprinkle half of the seafood/scallion mixture over the top of the pancake before it sets. Cook for 6-8 minutes, then flip and cook until beginning to brown. Repeat with remaining ingredients. Pile the cooked pancakes on top of eachother and cut into wedges. Serve with tomato wedges and 2 Tbsp dipping sauce**.

 

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