Because I couldn’t live without risotto…
Because I couldn’t live without risotto…
I wasn’t sure how to call this one. Is it a soup? Is it a bowl?
Since I didn’t make a “bowl” category, this went in the soup section. Searching for something easy to make, filling, healthy and super delicious? …Or, like me, you just came across a BIG bag of carrot at the grocery and you need to use it asap?
The recipe calls for carrot “noodles”… to make them, use your hand grater and like if you were to remove the first layer of skin, continue grating more and more of your carrot till you arrive at the core. Personally, I don’t use the core for “noodles” because the taste is a little too strong in my opinion but by all mean, save the planet, don’t be picky like me and use the whole thing. *^_^*
Hope you enjoy this recipe,
Bon Appétit! 🙂
I only tasted Dino kale for the first time this year, in California, although I had kind of a “crush” on this adorable plant the second I saw a photo of it in one of the many seed nursery magazines coming to my old place.
From my past experience with the regular curled leaves version, growing kale is a lot of fun because it is easy to take care of and it will grow back years after years! Living in colder climate? that’s all right, Kale love chilly nights and some of them will even be fully happy with a little bit of snow. If you give it a big enough pot, you can easily grow it on your balcony, in the middle of the city. It will add joy to your landscape and feed you deliciousness for a really big part of the year.
Dino kale, when cooked, will remain sort of crunchy and can be easily replace any other types of kale/lettuce/spinach in your favourite dishes. Today, we’re featuring this incredible green in a morning smoothie to start your day the right way!
Bon matin! *^_^*
Because it doesn’t have to be complicated to be delicious. Here’s a simple recipe with easy to find, local ingredients that you can make at any time of the day! Part of the #NoRecipe trend on twitter… it could easily be become a fun appetizer if cut in small pieces.
Because the simplest meals are often the best…
Burmese tofu was such a revelation…
On my quest to become 80% vegetarian (i’m saying 80% because I love food too much and I can conceive cutting so many things from my diet), I’m searching for protein alternatives that aren’t made of soy. Don’t get me wrong, I LOVE regular soy tofu but researches shows that it can be bad for you health. Even worst, it’s also bad for the planet and as new obsessed gardener, I take these things to heart. If you are curious to learn a little bit more about the whole soy problematic, I found this very well written and informative post from Wellness Mama and I have to admit that I’m hoping that it will maybe change some of your culinary habits. After all, we only have one planet, let’s take care of it as much as we can *^_^*
It is a “tofu” that is made of besam flour (Garbanzo Bean flour) aka chickpea flour. It has more in common with polenta because of the way it is made but also because of the soft texture of the end product. Don’t worry, you can still use it as you would do for regular soy based, tofu. Fried, grilled, in soups or in salads, you wont be missing ideas once you taste it… well, I hope so *^_^*
This is not an original recipe, only my own twist on this Burmese cuisine classic. One thing I learned from all my failed attempts at making the best batch of burmese tofu is that it’s all about the ginger powder! Ginger will absolutely “neutralize” the rough chickpea after taste and leave you with a silky smooth tasting tofu. Also, the longer you cook and stir it, the firmer it will end up. So take it as a mini work out and don’t cheap out on the stirring time!
You can keep your Burmese tofu in the fridge, in a plastic bag, wrapped in absorbing paper. Once every 2-3 days, change the absorbing paper to avoid a quit mild formation. I usually keep my tofu for 2 weeks in the fridge.
Hope you like this recipe *^_^*
“Eat your greens or you wont have any desert!”
…probably a sentence everybody heard a few times during their childhood. I don’t remember being over difficult to feed as a child, beside the terrifying grilled white cod filet with tomatoes my mom used to make (I still have nightmares about it, true story), so I was happy (most of the time) to eat my greens.
Kale was introduce to my diet much later in life. I do not recall my mom or dad buying any but, back then, the trend was more to eat spinach and I clearly remember the creamed spinach side dish my mom used to make. Let me tell you… THAT was insanely delicious and now that I think about it, I’ll have to ask her for the recipe next time I see her.
You could probably make this soup with baby spinach as well. Why do I say baby and no regular spinach? Only because I’m thinking the bitterness of the fully grown spinach might be a little bit too overpowering for the humble and light taste of this soup. While you can still try, I’m thinking that by trying to cover the bitterness, you might feel the push to add more salt and we all know by now that salt is a big no no for our dear arteries.
You can rock this soup in about 1:30 maximum and that’s with the prep included. For those busy and lazy week nights, a comforting soup made with real and a small amount of ingredients is always welcome.