Cooking oil - the fuel to our food. What type of cooking oil(s) are you using? Again, I am referring to "cooking" oil - so let's not talk about extra virgin olive oil typically used for dressing salads, or maybe marinating, sometimes that finishing touch to a completed dish.
Sometimes it is much easier to put together a dish like this Roasted Vegetables Couscous when there is no desire to stand behind a stove for even 15 minutes. With leftover pesto (previously frozen) thawed, roasted Brussel sprouts and organic red bell peppers, this dish can be prepared and cooked wit (Read more...)
With homemade chicken stock (or even vegetable broth/stock), it was definitely easier to cook anything - at least, I did not have to wait too long for flavors to develop in a slow mellow-simmer soup or stew. This quickie Fresh Shiitake Mushroom Flat Rice Noodle Soup was put together in less than 30 (Read more...)
One of my favorite green vegetables is Gai Lan (Chinese Broccoli), so I can be quite choosy when it comes to buying Gai Lan; going for the the "younger" tender Gai Lan (usually thinner stems) and not those with thick stems which are typically too "old" and fibrous. Of course, if they are too fibrous (Read more...)
There is even a label-category for En-Papillote or parchment-cooking in my blog - that speaks how much I like this method of cooking. Fuss-free, clean, neat, retaining moisture and flavors - basically I cannot find any negatives, particularly catering to my personal preferences where taste and conve (Read more...)
Yes to more salad-type one-dish meals, and more easy and light cooking. This is how summertime has changed our eating habits. In the hot summer days, a flavorful pasta salad that is easy to put together is definitely welcoming to the appetite which yearns for light and refreshing taste. What's bette (Read more...)