Mushrooms are not only nutritious and healthy, they are also natural flavor enhancers to many dishes as they contain natural glutamates. Foods with natural glutamates such as soy sauce, anchovies and tomatoes imparts umami - a deep, savoury and so-called "meaty" taste.
It might not be scientifically proven but whenever possible, I try to cook seaweed soup especially after a long-haul flight (=exposure to cosmic radiation) to prevent radiation poisoning of the thyroid. When the body is saturated with natural iodine from seaweed, it more readily removes radioactive (Read more...)
Not that I am into any low-carb diet and looking to substitute wheat or rice noodles with low-carb noodles (e.g spaghetti squash, Shirataki noodles) but this can serve as a alternative "noodle" dish if you wish to - using spaghetti squash as the "noodle".
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.
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...)