When I was a vegetarian, I experimented with a bunch of whole grains. Yes I made quinoa many times before it was cool and I’m not going back to it. Cous cous is ok, but I’ll stick with pasta. I love white rice and I’m fine with eating it sometimes. Millet is for birds, not for me. Oatmeal makes me more hungry than when I started eating it. I never did try wheat berries or rye berries until Teena from Red Cat Farm gave me some. I made kind of like a grain bowl that was ve
I never actually had this at a restaurant because I am a huge snob when it comes to eggs. We have the best eggs and I can’t eat any others. I used to make this more often, but haven’t in a long time. I just found out that the gravy version is not very authentic. So I tried a different recipe and of course changed it, so here it is. Makes 4 pancakes 6 eggs, whisked bean sprouts or mizuna stems, chopped one bunch of green onion, white and green parts separated 1 cup cooked p
This is something new that I tried when I wanted to make an Asian meal with tomatoes. A nice meal for a weekend brunch. Sometimes fresh local ginger starts to become available this time of year. If you see it, grab some. The flavor is excellent and it is juicy and not very fibrous. This would also go well with some spicy mix and add another serving of vegetables. 6 Eggs mixed with 1/4 t. salt. Combine: 1/2 t. sesame oil 1 t. cornstarch 1 T. rice wine 2 T. soy sauce 1 small
For quite a few years, we lived in the Bella Vista section of Philadelphia a small area within the larger Italian market section of South Philadelphia. There were huge Asian grocery stores there and I loved looking at the vegetables section and getting inspiration for vegetables to grow. Out of all the different ethnic foods available there, the Asian vegetables and flavors are my favorite. Recently I have been enjoying making any new Asian food recipes whenever I see them.