Recipes
Ceviche Recipe
Unlock the secret to perfect ceviche with just 15 minutes of lime-marinating magic that transforms raw fish into a zesty delight.
Chicken Broth Recipe
Just when you thought chicken broth was simple, this golden elixir reveals secrets that will transform your cooking forever.
Gluten-Free Waffles with Rolled Oats and Olive Oil: Irresistible Recipe
Waffles are one of my favorite breakfast foods. I was looking for something different than what I usually make, which are buttermilk waffles or buttermilk cornmeal waffles. A while back I saw some video on instagram where someone used their blender to make the oatmeal flour. So thought I could do the same. I did some
Effortless No-Knead Bread: Start to Finish in 21 Hours
I was going to make Bon Appetit’s best bread, but after reading comments on the recipe changed my mind. People were saying it was too much work (takes 3 days) and that you should just make the Jim Lahey’s no knead bread which was published in the NY Times. So I searched for the No Knead
Healthy Quinoa Kale Salad with Avocado, Feta & Lemon Balsamic Vinaigrette
I was looking for something vegetarian/vegan to eat earlier this week since I had eaten a lot of meat on my trip up to Canada. I’ve made kale salad many times. Sometimes I use brown rice, farro, beans, to make it a complete meal. Or if it is just a side, I will use just
Irresistible Vegan Farro Salad: Swiss Chard, Olives, and Garlic Delight
Farro Salad with Swiss Chard, Olives, and Garlic (Vegan) This farro salad is quick and wholesome, with swiss chard, olives, garlic, carrots and olive oil. Farro is type of grain, similar to rye berries or wheat berries, but with a very neutral taste and chewy texture. I like how the grains are large and eating
Mentaiko Pasta: Olive Oil & Shiso Delight
Ohhh man. Mentaiko Pasta with Cream, Shiso and Nori. So rich and savory. No pasta compares to the flavor and textures that are exemplified in this dish. 3 Main ingredients are cream, butter, and caviar. A dash of salt, a bit of mayo, topped with a bit of parmigiano reggiano, shiso (sesame leaf), nori (dried seaweed)
Irresistible Japanese Eggplant Nasu Dengaku: Miso Glaze Delight
Japanese Eggplant (Nasu) Dengaku (茄子田楽) A super tasty way to prepare Japanese eggplant. If you’re not sure what dengaku might taste like, it’s a balance of sweet and salty, with a lot of umami. Miso goes well with all kinds of meats, fish and vegetables, eggplant is no exception. Furthermore, its good for you. If you ever go
Effortless Granola with Olive Oil and Maple Syrup: A Delectable Delight
Granola is one of those things you should just make at home. It’ doesn’t take that long and all you really have to do is measure the ingredients, mix and bake. I’m calling this one Easy Granola with Olive oil and Maple Syrup. Especially since it doesn’t get easier than this! Just got a box of
Thai Food Supplies
I wanted to create a post for the Thai ingredients I use for cooking Thai food. Hence, the Thai food supplies post. Over the years I have found this information through various websites and books and thought it would be nice to have a central reference. The below condiments are what I use today. If you
Thai Stir Fried Tofu with Green Beans: A Flavorful Vegan Dish
Delicious Thai Stir-Fried Tofu with Green Beans: A Flavorful Vegan Recipe5-Star Thai Stir Fried Tofu with Green Beans: A Flavorful Vegan Dish When it comes to Thai food… I usually order something like a noodle stir fry, soup noodles, curry or some sort of stir fried vegetables. Boooooorriiinnnggg. Well at least it’s more than just
Delicious Charlie Bird’s Farro Salad: Version 1.0 Unveiled
Farro is my favorite grain. It’s chewy, nutritious, and versatile. You might be wondering… How good can a salad get? Well, I’ll tell you this is easily one of the best salads I’ve eaten. I’ll go easy on the superlatives and let you see for yourself. Whether you’ve had farro before or not, here’s the
Delicious Brown Butter Granola: Pomegranate Molasses, Sumac & Coconut Bliss
When it comes to granola I usually try to keep it healthy and use olive oil. I would say this is 90% of the times I have made it. I’ve made it countless times and never have I used brown butter as the source of oil. I have to say that this Brown Butter Granola
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