Monthly Archives: April 2013

JUST RELEASED: Illustrated Version of ‘Roz Weitzman’s World of Chinese Comfort Food’

Roz Weitzman's World of Chinese Comfort Food, illustrated Version

Roz Weitzman’s World of Chinese Comfort Food, illustrated Version

I’m so proud to announce the beautiful illustrated version of my latest cookbook, Roz Weitzman’s World of Chinese Comfort Food. Every recipe photo has been wonderfully hand-drawn and illustrated by my talented Illustrator, Nancy Szostak.

All the same book of 70 Chinese Comfort Food recipes but with illustrations instead of photos.

Please take a moment to have a look at the ebook at the Lulu website and even write a brief review.

10 Yunnan Recipes on! Check them out!

If you try any of these recipes, I would love to have your feedback in my Comment Box:

  1. Copper pot rice April 19, 2013
  2. Yunnan-style Hongshaorou March 19, 2013
  3. Mint and green onions February 27, 2013
  4. Yunnan-style red beans and shiitakes January 29, 2013
  5. Yunnan-style tomato salad December 24, 2012
  6. Shredded chicken with chili sauce November 29, 2012
  7. Spicy taro and greens November 11, 2012
  8. Yunnan-style pork and egg custard October 2, 2012
  9. Yunnan-style lotus root and pork September 16, 2012
  10. Yunnan-style edamame beans and garlic September 1, 2012

NEWLY PUBLISHED:  Have a look at my ecookbook, “Roz Weitzman’s World of Chinese Comfort Food” on and

Noodle Stir-Fry with Snow Peas and Meat

Noodle Stir-Fry with Snow Peas and Meat

Noodle Stir-Fry with Snow Peas and Meat

Since I live in China, you might wonder what I eat everyday. My meals have changed a lot over the 8 years I’ve been here. Since I learned how to cook Chinese, my meals have gotten more healthy and more consistently Chinese.

Well my breakfast resists the change. I can’t tolerate noodles cooked in spicy sauce, or garlicy food in the morning. I guess that’s a habit I’m not likely to break any time in the near future. It consists of a mug or two of decaffeinated coffee, sometimes it’s instant and sometimes it’s perked, along with a toasted home made roll or quarter of GuanDu BaBa cut in half through the centre, and spread with New Zealand butter. Often I eat it plain; periodically I top the toast with jam, most often Carrefour-brand blueberry or raspberry jam. Sometimes it’s topped with mozarella or cheddar cheese and melted in my ‘easy-bake’ oven.

GuanDu BaBa for Breakfast

GuanDu BaBa for Breakfast

I call it my easy-bake because ovens are not usually built in here…most often if you want an oven you buy a small, tabletop oven which is a little larger than a toaster oven with a higher baking temperature too.

In addition to wanting a healthier diet, I live in a third-tier city, not very foreign-food friendly. So after buying pasta in a variety of shapes, there’s not much else. Fortunately dairy products have become a bigger part of the Chinese diet, so butter, and cheeses are available in small quantities, even in this city.

Lunches and dinners are almost always Chinese food. Noodles, soups, and vegetables of all kinds, and served cooked and fresh are a daily part of my diet. Some dish with a small portion of meat for lunch, and vegetables, usually fresh for dinner.

Tonight I switched things around and had a cucumber salad for lunch and cooked this stir-fry for dinner. I love this combination in noodles and ofter change the main veggie for something different….broccoli, Chinese cabbage, usually a green one. And I change the noodles too…Udon, rice, wheat, sweet potato or vermicelli noodles; sometimes fresh, sometimes dried.

The secret to a good stir-fry is in cutting all ingredients very thin so that they cook quickly, and using a hot wok, keeping it all moving fast so as not to burn the dish! A gas stove helps to control the heat very finely and that can also aid in cooking without burning or making the ingredients soggy.

So here you have it, my dinner tonight…Noodle Stir-Fry with Snow Peas and Meat. This dish gets it’s awesome flavours from the traditional mix of ginger, garlic, green onion, Chinese Rice Cooking Wine, and soy sauce. Try it for dinner and I hope you will enjoy!

Noodle Stir-Fry with Snow Peas and Meat

Ingredients for Noodle Stir-Fry

Ingredients for Noodle Stir-Fry

Serves 2

1 chicken breast or ¼ pound pork tenderloin, very finely sliced

2 teaspoon Chinese rice cooking wine

4 teaspoons minced garlic, divided

4 teaspoons minced ginger, divided

1 tablespoon cornstarch

6 tablespoons oil, divided

2 beaten eggs

4 tablespoons soy sauce, divided

1 teaspoon fresh chopped ginger

4 green onions, cut in 1-inch pieces

½ cucumber, finely sliced (optional)

1 cup snowpeas

1 teaspoon Chinese chicken bouillon granules*

2 servings fresh noodles (Udon, rice or wheat) allowed to soak in hot water for 15 minutes and then drained

½ cup fresh chopped cilantro

1 teaspoon sesame oil

Mix the finely shredded meat with rice wine, half of the garlic and ginger, and the cornstarch and allow the mixture to marinate for 15 minutes.

marinating pork with ginger, garlic, rice wine and cornstarch

marinating pork with ginger, garlic, rice wine and cornstarch

Heat the wok, add 2 tablespoons oil, and wait for it to heat. Stir-fry the eggs and break into small bits.  Set them aside.

Heat the wok, add remaining 2 tablespoons oil, and wait for it to heat. Stir-fry the chicken or pork with the sauce. Add 2 tablespoons of soy sauce. Remove and set aside together with the eggs.

Clean and dry the wok. Then heat the wok, add 2 tablespoons oil, and wait for it to heat. Stir-fry the green onion and the remaining ginger and garlic to release their fragrance. Add the snow peas and cucumber with bouillon granules, and 2 tablespoons soy sauce until brightly coloured and still crunchy.

Stir in noodles and heat for another 1-2 minutes on low heat. Add more soy sauce to taste and the fresh chopped cilantro. Mix the ingredients together thoroughly while keeping the heat on low for another minute. Transfer to a platter and serve hot.

Playground Granola Bars

Playground Granola Bars

Playground Granola Bars

Lots of good and healthy ingredients in these bars and not bad chemicals or unhealthy additives. I may have posted this recipe before but since then I have made improvements to the taste to the original recipe which I found online (forgot where I got it from so sorry to the original poster). In addition, I have found the way to cut them so beautifully. I have yet got a way to cut them all equally but there must be some gadget out there for making them all the same size! And I must write that blog post/article about the many uses for my new best friend, parchment paper!

Playground Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

1/4 cup shelled sunflower seeds (preferably unsalted)

1/2 cup flax seed

1-2 teaspoons ground cinnamon (I use 2 teaspoons)

1 cup all-purpose flour

3/4 cup chopped walnuts

1/2 – 3/4 cup raisins

1/2 – 3/4 cup semi sweet little chocolate bits

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan. Better still, line the pan with parchment paper, it’s my new best friend!

In a large bowl, mix together the oats, brown sugar, wheat germ, sunflower seeds, flax seeds, cinnamon, flour, walnuts, raisins, chocolate bits and salt.

Make a well in the center, and pour in the honey, egg, oil and vanilla.

Mix well. Pat the mixture evenly and press down well with a spatula into the prepared pan.  Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Do not over bake.

Cool for 5 minutes and remove from the pan with the paper and all. Let cool completely then cut into bars with your best cleaver.

Store in a sealed container. Moist and yummy the next day.


10 Easy Steps To A Family Photo Book With iPhoto 11

10 Easy Steps To A Family Photo Book With iPhoto 11

10 Easy Steps To A Family Photo Book With iPhoto 11

My usual topics are about food or China but today I want to share some good information with you. You will find it helpful if you have planned to make a Family Photo Book. This is my second photo book with iPhoto 11 since I just upgraded from iPhoto 9. If you find this useful or not, please take a little time to give me your feedback!

Making a family album of your old photos can be a daunting task because if you’re like me, the sheer volume of photos and most without dates or names can be scary to attempt. There are many good tutorials on how to use iPhoto so I won’t bore you with those details. But I do have a way to simplify the process.

My project started with a selection of over 500 family photos ranging in dates from the early 1900’s all the way through to the early 1980’s. I had each decade of photos in individually labelled Ziploc baggies. Paying to have them scanned was a huge time-saver. Having them scanned and named by decade helped to keep them in a sort of chronological order. I also made a separate pile for photos that needed to be scanned on the back for those that  have handwritten inscriptions, or ‘love notes’, as I found with my parents’ photos, sent to one another while my Dad was in the UK during WW2.

From there, the work of making the photo book became my task; and with iPhoto it just couldn’t be easier. I know this from past experience. Over the years, I’ve made many photo books, choosing a variety of photo book companies from a vast array available online. I’ve used,,, iPhoto ( and With the exception of the last, they have all made a beautiful finished product.

My other iPhoto 11 photo book was a compilation of my granddaughter’s art from the past 8 years and I have a screen shot of it at the end of this post. I used the same method but didn’t put the photos of the art in chronological order. Next time!

But satisfaction difference has been in the ease of use of the software. Having the photo software on your computer means not having to rely on a slow Internet connection or losing your work as one terrifying factor. The other would be the way the software is user friendly and predictable, and the interface at the ordering process is so uncomplicated.

So my recently completed Silverman/Weitzman Family Album on the way to be processed and I have compiled this list of how I got the project finished. Read on…!

Silverman Weitzman Family Album using iPhoto 11

Silverman Weitzman Family Album using iPhoto 11


– Gather your photos into one event; only selecting the best of a series of several of the same poses to reduce the amount of photos.

– When you use Auto-Flow, having the names of the photos in sequential order will be very helpful, especially when you switch from one family group within the bigger family.


– Start a new photo book and select the style, design features you prefer

– Including the style of cover and size of the book/pages


– Select the photos for the front and back covers and inside jacket covers and backs.

– Choosing photos of the matriarch and patriarch of the family by cropping their faces out of an old photo is great way to highlight their contribution to the family. Add the text as required, or leave that to later when you add captions and inspiration comes naturally.


– The most interesting photo books focus on the photos and not the extras, so it’s best to have all backgrounds the same colour/style to unify the book.

– With iPhoto there are many choices for faming each photo that can be changed later.


– Use autoflow to insert all photos into the book, it’s the most efficient way to begin your photo placement.

– It gives you a good place to start and a feeling of some accomplishment!


– Starting at the first page go back and replace and regroup photos as necessary, since sometimes photos are not in the exact order that you chose to begin with.

– Autoflow tends to put more pages with less photos on each page. I like to group same-event photos onto layouts of 3 to 6 photos.

– Select layouts without captions at the bottom or side of the page when possible.

– There are so many custom layouts to choose from if you scroll down in the layout drop down list.

– Use the photo border that has the caption at the bottom of each photo. This gives you a larger photo size and less unused blank space.

– Including a last page with the dates of birth/death of each old family member helps future generations with all this leg work that is sometimes a futile effort because those folks are no longer alive.


– Go back and change all the photo colours: For black and white photos that are very old, the ‘antique’ colouring shows the photos off to their best.

– At the same time, make the photos larger within the frames and centre them to look their best.


– Go back to the beginning again and put in all captions, using the same fonts and colour.

– In the text function, select the font, colour and style for all captions by clicking the check-off box. Some captions are longer than others, requiring a smaller font.

– Verify the dates of the photos by looking at the originals on the front and back.

– Once dates are verified, you may want to move some photos around one last time.


– Save your book as a PDF and print it out in PDF format on regular paper and in black and white to make sure there are no typos, name or date mistakes.

– Make the changes to the original document in iPhoto.

– Save as a pdf again for other family members to view in advance of the final printing.


– Order your photobook using your Apple iTunes account.

– Patiently wait for the courier/mail to arrive!

Please take a moment to give me your feedback in the comments section. Thanks and happy photo booking!

Artwork By Ashley and Emily

Artwork By Ashley and Emily

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