Blog Post & Recipe:
Pork Belly
This is how I cook and this is how I think about cooking. Recipes are the tip of the iceberg—it’s what’s below surface of the recipes that makes cooking so exciting.
Braised Pork Belly with Caramel-Miso Glaze
Blog Post:
What's Up with Peanut Skins?
But there seem to be benefits from eating peanut skins as well. Not only are they high in fiber, but they contain reservatrol, the same antioxidant that red wine is famous for, which is also an antimicrobial, and which in lab tests has been shown to lower blood sugar and may be an important weapon in the fight against cancer.
A more recent study in 2009 showed that roasting peanuts with their skin on actually increased the amount of antioxidants in peanuts.
Blog Post & Recipe:
Crock Pot Osso Busso with Quinoa
You’ll want to use a larger Crock Pot for this dish, so that your shanks aren’t piled one on top of the other; while some overlap isn’t a problem, but ideally you’ll have them sitting side by side, flat on the bottom of the crock. If you don’t want to use a slow cooker, feel free to braise your shanks in a Dutch oven or other deep, heavy dish, in the oven at 200 degrees for 3 or 4 hours.
Blog Post & Recipe:
Easy Mauritian Peanut Sauce
You need to cut everything finely. Chop your tomatoes very finely or simply blend them in a food processor. Also, cut your onions very small.
Blog Post & Recipe:
[Dessert] Sweet Potato Soup
The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert.
Blog Post & Recipe:
Roasted Brussels Sprout with Balsamic Vinegar
Ever since I discovered the lazy but healthy way to feed myself, I have been really into cooking foods this way. I’m talking about roasting foods, just like for my baked scallops and spicy potato wedges. Basically, foods are tossed with olive oil, then seasoned with the salt and pepper, before popping them into the oven to let it do its magic. With this method, both the cooking and cleaning up is totally no-fuss.
Blog Post & Recipe:
Oatmeal Popovers
Sure enough, the oatmeal in these popovers prevented them from rising quite so impressively, and most of them only had small pockets. They were, however, light and homey, and we ate them up with cups of tea
Blog Post & Recipe:
Beef Rendang
It's rich, spicy, flavourful, and very Southeast Asian ... the essential ingredients besides the meat are the spices (onion, curry leaves, curry powder, turmeric, and chili pepper) and the coconut milk. All the other ingredients are fair game to the diversity of adaptations.
Blog Post & Recipe:
Recipe for vegan Napa cabbage soba with spicy peanut sauce
Put this spicy peanut sauce on anything -- a piece of shoe leather, marshmallows, or even the cauliflower I dislike so much -- and I will eat it. Put it on something I do like, and I will lick my plate clean. Peanuts and Japanese buckwheat noodles (soba) have a natural affinity, but this dish will be just as good with spaghetti, or whole wheat penne, or just about any type of noodle or pasta. One tip: don't stir-fry the vegetables for more than a minute.
Recipe:
Chicken and peanut butter soup with rice balls
This traditional Ghanaian recipe from is extracted from the book Recipes for Fostering, which promotes the value of using cookery to nurture vulnerable children
Article:
Sniffing out the many varieties of basil
The number of basil varieties are nearly encyclopedic, from Purple Ruffles' tiny corrugated leafs to the monstrous sheets of Napoletano ...
How to select ... How to store ... When in season ... How to use ...
Interview:
The Farm City: The Education of An Urban Farmer. An Interview With Author Novella Carpenter
Determined to eat sustainable meat and produce, Novella [Carpenter] recognizes that the only way she'll be able to afford [it] is if she raises it herself ...
Q: If someone is interested in embarking on their own urban farming adventure, what do you think is the easiest way to get started?
A: The easiest urban farm animal is the bee. They are so self-sufficient, so hard working, and they require very little maintenance ...
Recipe:
Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole
I made it this time with what I had in the house: tempeh, frozen tofu, and half of a butternut squash. You can use all or any one of those ingredients or make it with another meat substitute such as seitan, TVP, or sweet potatoes, but I think that frozen tofu tastes best because it absorbs the sauce and has a pleasingly chewy texture.
Article:
How Much Water Does Pasta Really Need?
Some time ago, as I emptied a big pot of pasta water into the sink and waited for the fog to lift from my glasses, a simple question occurred to me. Why boil so much more water than pasta actually absorbs, only to pour it down the drain? Couldn’t we cook pasta just as well with much less water and energy?
Nb: I've introduced a new tag for 'gourd vegetables.'
