total posts: 130
Pecan and Oat Crusted Tofu featured on this week's Top Chef
Ethiopian Berbere Spice. An aromatic, complex mixture of several spices including cardamom, fenugreek, coriander, cumin, cloves, cinnamon and allspice.
Baked Pear Parcels served with Lemon-Chamomile Sauce
Malaysian Tofu and Broccoli Curry. Cinnamon, Star Anise and Cloves make this dish aromatic and flavorful.
Malaysian Roti Jala or net bread is a delicate, coconut flavored, lacy crepe.
The Historias y Sabores chocolate factory makes amazing Dulce de Leche with Hazelnuts
Argentine Malbec Jam on Toast. This exotic jam is made from wine in the Mendoza region of Argentina
Whole wheat cinnamon Waffles served with Argentine Dulce de Leche
Kashmiri Kahwa Tea - a warming tea with cinnamon, cardamom, saffron and walnuts.
Pearl couscous or Israeli couscous is chewy, and tastes great in Peppery Greens Soup with Pearl Couscous.
Quick and Easy Walnut Raisin Rice
Cranberry Crumb Cake Minis. I used Ina Garten's Blueberry crumb cake recipe and substituted with cranberries.
Wine and Thyme Mushrooms. Button mushrooms caramelized in butter with white wine, thyme and garlic.
Mulling spices for a warming, festive Orange Mulled Wine.
Semolina cutlets with onion, ginger, garlic and cilantro.
I used a beautiful fresh bunch of mint to make Minty Veggie Kebabs
Flat bread with pesto and Beech mushrooms. This dish is made with home made whole wheat flat bread topped with exotic mushrooms.
Zesty Rosemary Baby Potatoes
Masala Popcorn with turmeric, cumin, coriander and paprika.
Brown Rice pilaf served in roasted Acorn Squash bowls
Curry Leaf Rice. Who can resist the rich, earthy aroma of curry leaf!
Chili Lime Salt - easy to make and a great way to add flavor.
Sauteeing corn on high heat with almost no oil will make the kernels jump and pop.
Curing a canned food obsession -- homemade pasta in seven vegetable sauce, served in cans with home made labels.
I used these Buckwheat Soba Noodles to make Soba in a hot leek and ginger broth.
Home made orange marmalade, soy sauce, lemon juice and sriracha come together to make a wonderfully sticky, complex sauce. Its perfect on the tofu!
I used red lentils to make a healthy and easy collard greens dal.