Pepparkakor (Swedish Ginger Cookies) – a family recipe and Christmas cookie favorite! These thin, spiced cookies make the holidays extra special. During the winter months when I was a kid, my mom liked to bundle me in a knit hat, the kind with a puff-ball on top. But it wasn’t just any knit hat with a puff-ball… […]
Pan seared salmon on a bed of wild rice in a rich and creamy ginger and coconut curry broth. Sounds elegant, but I made a video so you can see just how easy it really is! Salmon is such a wonderfully versitle dish – it makes a great weeknight meal due to it’s quick and easy prep yet […]
Last week I posted a recipe for naan, an Indian leavened flatbread. So it only seemed appropriate to make an entrée to compliment the soft, pillowy bread I just made. Chicken Tikka Masala is guaranteed to be on the menu of every Indian restaurant, but is it Indian?
The history of this Anglo-Indian dish is long and varied, but through some research I’ve tried to condense things for you. In India, when agriculture first began to take hold, chickens were cultivated, prepared, and cooked in a tandoor (a large cylindrical clay oven). The small roasted pieces that we know as ‘tikka’ were actually born out of the paranoid behavior of emperor Babur, founder of the Mughal dynasty in South Asia almost 500 years ago. He was so concerned with choking on a chicken bone, that he ordered his chefs to remove all bones before being cooked in the tandoor.
Over time, chicken tikka came to be marinated in yogurt and spices. During British rule, aspects of Indian food, such as curry, became popular in British cuisine. However, it wasn’t until a large immigration movement in the 1950s from India to the UK, that Indian restaurants began sprouting up and chicken tikka made its way onto local plates.
Crunchy cabbage and carrots with ginger-garlic poached chicken, vermicelli rice noodles, crispy shallots, and a dressing that will knock your sock off!
Hey everyone! I have some exciting news! This week, I had the pleasure of working with Better Homes and Gardens to create a guest post for their food blog Delish Dish. I can’t tell you how thrilled I was when they contacted me because one… it’s Better Homes and Gardens, a magazine I can remember flipping through […]
As winter’s icy grip holds fast, a big bowl of warm, comforting, and thick noodles in a rich and fragrant consommé is exactly what you need. Thick and chewy udon noodles are perfectly adapted for soups. Frequently, it’s served in a mildly flavored broth called kakejiru – made up of dashi, mirin, and soy sauce. However, […]
Don’t you just love when a complete blunder turns into something incredible?! I had this fantastic idea to make a pumpkin pie spiced pumpkin seed brittle. Sounds great, right? Just a few minutes into making the brittle, I realized that my measurements were all off – there just wasn’t enough thick caramel-like syrup to form […]
Hiya! I’ve got a really incredible dish to share with you today. I made this on my camping trip last week, and I have made it 4 times at home since I’ve been back. I know tofu scramble doesn’t sound like anything sexy, but this Spiced Tofu Scramble has got some serious legs to it! I’m not talking it’s just good for tofu… I’m talking it’s straight up good. Really good!
Hi everyone! I hope you’re enjoying your weekend.
I’ve got a great cocktail to share with you today. I meant to get this out yesterday, but this week has been a bit crazy. Various appointments all happened to fall around the same time and life in general has just been a bit busy… you know how it goes.
That being said, a cocktail is definitely in order. So sit back, relax, put your feet up and enjoy this light and refreshing cocktail. Just be warned… these babies go down easily.
If I have a ton of work, soba noodles are one of my go-to quick meals. In cases such as this, I simply garnish the noodles with some sliced scallions and prepare a little bowl of soy sauce and a touch of sesame oil for dipping – that’s it, done, slurp down some noodles, and get back to work.
If you have a little more time, and I’m not talking hours here – maybe 30 minutes, you can jazz up soba with shrimp, edamame, carrots and scallions to create a healthy and flavorful bowl of noodles.
Spicy Ethiopian Red Lentils , also known as Misr Wat or Mesir Wat, is the 3rd recipe in this Ethiopian food series. I generally don’t like to call something, “the best”. Because let’s face it, there are a lot of really good foods out there that are amazing. And who’s really to say that one particular dish is “the best”? But guys… seriously, these Spicy Ethiopian Red Lentils are the best lentils I’ve ever had! Like ridiculously better than any other lentil dish I’ve tasted. The secret is berbere – a blend of spices that form the cornerstone of many Ethiopian dishes.
There’s something comforting about a rice bowl… even if it’s one just filled with vegetables. They’re filling, full of flavor, and delicious!
Several months ago my good friend and cooking buddy Seung Hee came over with a plate of incredible beef short ribs. With a few extra ingredients that she brought from home, some items here-and-there from my refrigerator and pantry, she whipped up a wonderful rice bowl to accompany the ribs – that’s one of the great things about these bowls, you can really add whatever ingredients you like.