Here’s a healthy, vegetarian recipe to usher in the Chinese New Year on Monday. When I’m craving food with a lighter touch, I often turn to braising or steaming. I didn’t use so much as a drop of oil when making tonight’s dinner.
Braise bok choy and carrots in a simmering brew of Asian condiments and chicken stock.
Remove bok choy and whisk cornstarch-rice wine vinegar into brew to thicken.
Rice sops up the sauce in the recipe.
I used carrots in the recipe because, basically, I have them to use, but peppers and scallions would be a fine substitute. The black sticky rice I paired with the dish was purchased at Spice Merchants in Kerrytown
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post »
Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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complimentary food makes the project and event more fun. Browse my projects and related recipes...