Posts Tagged ‘vegetables and mushrooms’

Kimchi Meatballs & Vegetables Noodles 韩式泡菜肉丸

Friday, March 20th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

The wrappers ran out before the filling! With the remaining kimchi fillings from making kimchi wontons (boiled dumplings), I made meatballs (mini ones!) and they are such a flavorful addition to this noodle dish which otherwise would have been a vegetarian combination of carrots, mushrooms, mung bea (Read more...)

Asparagus with Bell Peppers and Mushrooms 芦笋炒蘑菇灯笼椒

Monday, March 9th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Are all bell peppers created equal? Some varieties are shown to be more nutrient-dense than others. How do you usually choose? Do you go by flavor, for example I find that the yellow and orange bell peppers taste pleasantly sweeter than the red and green varieties; or do you just go by whichever is (Read more...)

Ratatouille-Inspired Roasted Vegetables with Pasta 法式蔬菜杂烩

Friday, March 6th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Traditional ratatouille, the stew, starts with a base of tomatoes, garlic, onions, spices and seasonings with layers of vegetables e.g. eggplant, bell peppers, cooked in the base, then finished off either in the oven or over the stove-top.


What you are seeing here today may not be traditional ratatou (Read more...)

Baby Shiitake Mushrooms Stir-Fry 鲜香菇清炒塔菇菜

Monday, March 2nd, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

The variety of organic mushrooms at Far West Fungi (Saratoga Farmers Market location), is amazing; from the standard shiitake, portobello, crimini mushrooms to the exotic mushrooms e.g. nameko, pioppini, yellow tree oyster mushrooms.


During my first visit to the stall, I was rather overwhelmed, the u (Read more...)

Whole Roasted Cauliflower 烤菜花

Tuesday, February 24th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

How many ways can you prepare, cook and present a cauliflower dish? Often, cauliflower can be prepared into florets then used in recipes such as Roasted Cauliflower Pizza, Sweet and Sour Cauliflower in the style of Gobi Manchurian, Almost Aloo Gobi - Spicy Cauliflower with Potatoes, Cauliflower Pota (Read more...)

Di San Xian, Potatoes, Eggplant, Bell Peppers Stir-Fry 地三鲜

Tuesday, February 10th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Have you heard of this Chinese Dongbei 东北 dish - Di San Xian 地三鲜 ? I have not, till few months ago when my friend "whatsApp-ed" me a photo of what she cooked - a dish consisting of these three ingredients: eggplant, potato and green bell pepper, then told me it was Di San Xian. I may not have taste (Read more...)

Kale with Mushrooms and Jalapeno 蔬菜菇类清炒墨西哥辣椒

Tuesday, February 3rd, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

It is not a big new idea to include tofu and/or mushrooms when one needs to quickly whip up a vegetarian stir-fry that makes up fiber and protein. Kale with Garlic and Mushrooms and Kale with Gojiberries are examples of healthy and quick stir-fries that I cook very often at home as I enjoy its fresh (Read more...)

Kale, Brussel Sprouts, Chicken Stir-Fry 青菜炒鸡肉

Saturday, January 17th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Chicken breast. That is how I am beginning the post for today.

I am not after "white" healthy lean meat in any way. In fact, I am a "dark" meat person when it comes to chicken. There must be health freaks out there waiting to strangle me right now. While drumsticks ("dark" meat) is cheaper than chick (Read more...)

Roasted Vegetables Spiced Curry 烤蔬菜咖喱

Tuesday, January 13th, 2015

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Quite often in the winter months, I go for roasted vegetables - carrots, cauliflower, eggplants etc. The hearty and very flavorful roasted vegetables not only can be quickly and easily tossed into pasta (in fact, any choice of carbs) for a meal, the roasted vegetables can also be added to a tomato-b (Read more...)

Cabbage, Mushrooms, Tofu Stew 香菇豆腐烩白菜

Wednesday, December 17th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Both braising and stewing are moist-heat, slow-cooking methods that develop flavors over time. Most often, meat such as beef or lamb are braised or stewed as moist-heat over time tenderizes the meat by breaking down the muscle fibers and connective tissues. Then what is the difference between braisi (Read more...)