My husband and I are pretty flexible and adventurous when it comes to food – as long as there’s no meat involved. So, of course, whenever we see raw food in restaurants, if there’s something appealing looking, we give it a try. I have rarely been disappointed. About 2 months ago, we borrowed a raw book from our local library, and the recipes we tried from it were delicious and super easy. So, I decided I wanted my very own raw book.
When committing to a cookbook, I generally want pictures so I can see what my food is supposed to look like, and to make for easy browsing. So, I chose “The Art of Raw Living Food”. In true dinner party style, I selected an appetizer, a main, and a dessert to try.
The appetizer was stuffed mushrooms.
Categories: Raw, Slow Food
One of my Valentine’s Day gifts this year was a Cuisinart Ice Cream maker (This one) Now that summer is here, I am craving ice cream more, so I combined some recipe techniques to come up with this delicious and easy ice cream.
With how hot it’s been recently, I have carefully planned my menus to avoid turning my oven on for too long. This recipe is one I made up while in Japan as a way to use up some burrito filling I had made. It’s fast, yummy, and easy to make. I hope you enjoy it as much as I do.
I spent last summer in Japan, and while there, I picked up the July issue of NHK’s “Kyou no Ryouri” (Today’s Cooking). In it, there was a recipe for eggplant and tomato stacks. I made it, and while it was good, it was a bit too greasy for me, and required deep frying, which I don’t like to do. So, I decided to adapt the recipe to better suit my tastes and cooking preferences. Here’s what I came up with:
I have a quick, delicious, garden fresh recipe for you today.
Last night, I made zucchini, tomato, and mint paninis with mozzarella and feta cheese on whole wheat bread.
Last Friday, we visited Portugal via its delightful cuisine. I borrowed a fantastic book from the library called The New Portuguese Table. If you click the link, you can actually preview some of the recipes on Amazon. For strict vegetarians and vegans, I do not recommend buying the book – most of the recipes are meaty. However, I would highly recommend requesting it or borrowing it from your library.
Portugal is also a rather meaty country, but after close inspection of the book, I selected “Chilled Fava Bean Soup with Apples”, “Goat Cheese, Walnut, and Honey Triangles”, “Sweet and Sour Carrots”, and “Rosemary Creme Brulee” for our meal.
The hot weather today really got me thinking about grilling, so I figured I’d share one of my favorite grill recipes: Veggie and Quorn fajitas with red-cooked rice and guacamole. For those of you who are unacquainted with Quorn, it is a delicious vegetarian chicken substitute (not vegan).
To discover the secrets of this delightful dish, please click below.
This past Wednesday, we had Austria Night. We have previously “visited” 26 countries – at least one per continent, not including Antarctica.
To find out what Austrian fare was like, I used the powers of the Internet. This is what I found.
Naturally, all Pittsburghers know what a pierogie is. For those of you who are not in the know, a pierogie is a filled dumpling of Eastern European descent. Generally, the filling is potato-based, with a variety of add-ins, such as onions, cheese, jalapenos, and so forth.
I never tried my hand at making pierogies until about 3 years ago – I was perfectly happy with Mrs. T’s. However, I had begun doing a cultural exchange through recipes with a Japanese friend who was living in Pittsburgh, so I decided I should learn to make pierogies so I could teach her (and then she could spread the love to all of Japan!)
Shortly after my first attempt, I decided that it would be pretty amazing to make dessert pierogies – something I’d never had before. While brainstorming, I came up with the idea of putting my mom’s sweet potato casserole into a pierogie and serving it with ice cream. It was a very good idea. Apparently, I am not alone in thinking this – I won Theo’s Prize for Experimentation in the Pittsburgh Dumpling Experiment a few weeks ago.
So, without further ado, let me guide you through the process.