so i continue my goal to try a more plant-based diet and i make another dish that looked interesting on T Colin Campbell’s Center for Nutrition Studies website. it was perfect because i bought a package of garbanzo bean / chick pea flour a while ago but didn’t get around to making anything with it yet! Continue reading “recipe: chick pea cauliflower quiche”
i recently watched Forks Over Knives and am hoping to adopt a more plant-based diet for the family. while looking at the recipes on Dr. T. Colin Campbell Center for Nutrition Studies‘ website, i found this recipe that worked well with the leftovers from taco night a few days ago. it was a win win. Continue reading “recipe: black beans and greens over rice”
i happen to have a bag of red lentils but had not decided what to make with it . then i opened my first pressure cooker and found this recipe in the cookbook that came with the cooker. it was the perfect way to break in my new machine.
i modified the recipe so my little one could have some (i.e. the chili powder, crushed pepper and smoked paprika) and I skipped the dates because I didn’t think the recipe needed the added sweetness. the result is still a hearty, delicious chili that we all enjoyed together. Continue reading “recipe: red lentil chili”
since it’s already April, i thought we avoided cold season but it turns out the interim between winter to spring is another season for catching a cold. k got it first and then i caught it – first a cough and then a sore throat. what is the best thing to eat at when you have both? congee.
it’s comfort food at is best – liquidy to help with the throat pain, hot to warm your body and tasty that still appeals to your diminished sense of taste. there is quite a variety of congee combinations. my favorite is a crab congee at a restaurant i frequent.
but when you’re not able to go out to get it, this is a simple recipe to make yourself!
ingredients Continue reading “recipe: fish congee”
when i was prepping a little cooking project for k’s country study, i did some research about the history of fried rice. eggs are a big part of the recipe. the measure of “wealth” could be determined in the amount of eggs in the fried rice dish as the color yellow is symbolic of gold. k is allergic to eggs so i did not add it in her class project but i thought it would be fun to try the recipe with eggs as well!
there are also variety on how egg is included in the rice. one way is by cooking the egg first and then adding it to the rice along with all of the other fried rice ingredients. but recently i watched a Taiwanese drama and one scene has a chef making fried rice by pouring the beaten egg into the rice after all the other ingredients were already mixed together. therefore you cook the egg with the fried rice – not before.
cooking the egg into the rice mixture gives it an extra egg flavor.
cooking tools Continue reading “recipe: yang zhou fried rice”
since i enjoyed the filling in the apple banana pumpkin pie i made for k’s thanksgiving meal, i searched for another recipe that had all three fruits and came across this bread recipe. i enjoyed it and so did the family!
- parchment paper
- loaf pan
- wire rack
- 1 over ripe banana, peeled and mashed
- ½ cup pumpkin puree
- ⅓ cup of applesauce, extra if desired
- 1 tsp of alcohol free vanilla extract, optional
- 1 cup gluten free (oat) flour
- 1 tsp of baking soda
- 2 tsp of baking powder
- a pinch of salt
- 2 tsp of ground cinnamon
- 2 to 4 Tbsp of water or saved liquid