It’s one of those busy school days. You are summoned up from bed by the alarm clock, barely having enough time to wash your face and brush your teethbeforeyou rush to the school. You tell yourself and everyone: I do not have time for breakfast. When you get hungry in the later part of the morning, you gobble up a bag of potato chips while rushing between classrooms during the break. By lunch time, your stomach is full and you now do not have an appetite for lunch—the school lunch is not palatable anyway, plus you have club meetings at lunch time. You skip the lunch with perfect justifications.
The routine above may be common among your peers, but it reveals a serious, health-threatening problem among high school students.Continue reading →
Have you ever craved for some water to drink while at school? Have you ever run around campus searching for that precious water fountain only to find that it is not working? If you answer yes, you are not alone. I recently conducted a survey among students in five high schools in the San Francisco Bay area. About 80% of them indicated that they regularly felt thirsty or extreme thirsty while attending school, and more than 90% stated that having better access to drinking water while at school would help improve their performance at school. Continue reading →
Today, I went to Whole Food and saw some fresh duck breasts, so I decided to cook something up at home.
Pan-Fried Duck Breast with Broccoli, Corn, Yogurt, Tomato, and Blueberry
By Chris Wang
Pan-Fried Duck Breast
Total time: 30 minutes
Ingredients: (3 servings)
3 duck breasts (about 1 & 1/2 pounds)
Broccoli, speared (about 3 cups)
Diced tomato (about ½ tomato)
Blueberry (about 2 ounces)
Plain yogurt (about 5 ounces)
Corn (one ear)
2 garlic gloves, minced
Cut open the avocado, and scoop the avocado flesh out from the shell if required. Add a little salt to the avocado. Stir and mix.
Boil water on high heat in a pot. When water reaches to boiling point, add corn ear to water, cover the pot, and bring the water back to a boil on high heat. Once water comes back to a boil, immediately remove the corn ears from the water. Let the corn dry, and then cut the corn kernels away from the cob. Mix the corn kernels with plain yogurt, adding sugar to taste.
Put 1/4 cup of olive oil in frying pan over medium-high heat for about 15 seconds. Add chopped garlic in oil until light brown. Add broccoli spears to pan. Add 1 teaspoon of water and cook until broccoli heads begin to darken, stirring occasionally. Turn of the heat. Sprinkle diced tomato onto broccoli and toss to combine.
Score the fat of the duck breasts in a criss-cross pattern. Season the duck breasts with ½ teaspoon of soy sauce, salt, and pepper. Warm a nonstick frying pan with 2 teaspoons of olive oil over medium-high heat for about 30 seconds. Place the duck breasts, fat-side down, in the frying pan to render off the fat, for about 3 minutes. Turn the heat to medium –low, and turn the duck breasts over and sear for 3 minutes. Turn the fat side down again, and sear for another 5 minutes or until the breasts are medium rare. Remove the breasts from the pan. They should be medium to medium-rare.
Add blueberry to the pan, toss quickly for about 5 to 10 seconds, and remove the blueberry.
Thinly slice the dark breasts, and plate with avocado, yogurt with corn kernels, tomato sprinkled broccoli, and blueberry.
Time to eat!
The above procedures do not have to be done consequentially. For example, I always do Step 1 and 2 above while waiting for Steps 3 and 4 to be completed.