I wrote this recipe for my friends over at #30SecondMom. Thought I’d share with you too if you don’t follow me there. You’ll need: 6 red apples, cored, halved and sliced 1/4-inch thick 1/2 cup melted vegan butter or regular butter 1 package phyllo dough nonstick spray water or nut milk, to seal equal parts cinnamon and sugar 1/2… Continue reading Vegan Baked Apple Pastry Roses
I love making Pita Bread fresh. I can’t decide if I like it better made in my cast iron pan on the stove top, or my pizza stone baked in the oven, or… my outdoor grill; which gives significant additional flavor. You decide. Regardless how you make it — the key to making really good… Continue reading Pita Bread Made Three ways- Grilled, Baked or on the Stove Top.
Ingredients: 2 ½ cups flour 1 teaspoon salt 2 teaspoons baking soda 1 cup cold butter cut into chunks 2 cups sugar 2 cups ripe mashed bananas (about 6 bananas) 3 eggs, slightly beaten 2 teaspoon vanilla 1 cup coarsely chopped walnuts (optional) Method: Preheat the oven to 350°F. Grease and flour 2… Continue reading Toasted Banana Bread Sammie
Buttered Baba Ganoush -(Moutabal aka, baba ganoush) is made with aubergines, tahini, pine nuts and plenty of garlic. Beautiful and exotic — these are two words that best describe a delicate, aubergine. They come in so many varieties. Most commonly seen are the lavender to purple varieties, but what many of us didn’t know, is that …. Aubergines are… Continue reading Buttered Baba Ganoush
What is Dashi? Dashi is a very simple broth that is one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean. Dashi is so flavorful it… Continue reading How to Make a 10 Minute Dashi Broth
During the week families need meals that are fast, cheap and easy. If I make rice I ALWAYS make additional and set some aside just for this recipe. My family loves this fried rice and I do too because it is practically a meal-in-itself. Add sautéed shrimp or grilled chicken to the dish, and there… Continue reading 10 Minute Umami Fried Rice
Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is my… Continue reading J. Kenji López-Alt’s Hassleback Potato Casserole