Plant Based Mexican Pozole
November 11th, 2020
I'm so excited to share this plant based Mexican pozole with you. The flavor is similar to the traditional pozole, but without meat. I used smoked tempeh and mushrooms to give it a meaty consistency. The red miso gives it an earthy flavor that deepens the broth. The dried and fresh roasted peppers are a must to give this pozole an authentic taste. Condiments lighten up the plant based Mexican pozole and give a refreshing crunch with every bite.
Focaccia Bread
October 21st, 2020
Italian's love their focaccia bread. Served as a snack or accompanied with pasta and roast meats. One secret for making good focaccia is don't skimp on the olive oil! Focaccia, is a flat, slightly raised bread, not unlike pizza crust. For many parts of Italy focaccia has been especially popular near the sea, where humidity in the air inhibits the full rising of conventional bread dough. Traditionally the bread is flavored with only coarse salt or rosemary. But, you can top your focaccia with onion, tomatoes, black or green olives, even wisps of lemon peel.
Quick French Beignet
September 4th, 2020
Yes, I said a quick French beignet. Are you craving for a donut but don't have a lot of time to wait for them to rise? Try my quick French beignet and you'll be surprised just how delicious and fulfilling they are for that donut fix. The New Orleans French quarters are know for these donuts which are served with a strong cup of coffee mixed with chicory. Savor the quick beignet with an espresso or drip whatever you prefer.
Chinese Wonton Soup Recipe
September 3rd, 2020
I dream of this Chinese Wonton Soup recipe almost every week. This addictive soup is simple to make and very rewarding. These tasty little dumplings are believed to have been introduced to the West by early Chinatown settlers from Canton, Southern China. Wonton literally means “swallowing clouds” in Chinese. You can make the wontons ahead of time and freeze them on a baking sheet. Make the broth a head of time and freeze it also for the wonton soup or other nourishing meals.
Sweet and Sour Chicken
August 24th, 2020
Nothing is more quintessential to Americanized Chinese food than the sweet and sour chicken. The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. Yes, became a little sweeter for the American pallet, but still as delicious. Try my other Asian fare and be delighted by the authentic flavors.
