If you have not already tried the mega-yummy Chinese chili crunch sauce called LaoGanMa, you must do so without further delay! This amazing concoction adds crunch, heat and umami goodness to just about anything. It is simply amazing! The condiment was developed in 1996 by an illiterate Chinese woman named Tao Huabi. She owned a modest noodle shop in a far-flung province. However, the fame of her homemade chili crisp spread and she decided to manufacture it for mass distribution. Her first small enterprise has now developed into a huge company with $190 million in assets and over 2000 employees. The old grandmother now drives a Bentley!
Fill your Belly with the Taste For Winter - Slow Cooker Lentil Soup with Sausage and Greens | Vicki James
All the foodie magazines extol the virtues of legumes these days. They are a great source of fiber, minerals and vitamins. They are recommended for weight loss programs because they fill you up. And, of course, they are sustainable, so they help reduce the carbon footprint. So, what’s not to like? The taste, according to my husband. He also objects to the texture. He will eat black beans in chili, but no other kind. We had a big breakthrough a few years ago when he admitted he liked my split pea soup.
Sooner or later the day will come when you have to feed a vegetarian. It may be a neighbor you're entertaining, or a colleague from the office. Maybe one of your children brought a vegetarian friend home from college. If you’re lucky, the vegetarians in your life are willing to eat dairy products or fish. Then it's no big deal. The real problem comes when you find yourself providing dinner for a true vegan. But don't worry, I've got you covered.
I understand. It's Friday evening and you've had a hard week. The cupboard is bare, but you can't face the idea of fighting the crowds at a restaurant and standing around for an hour until your little square gizmo starts jangling and lighting up. You finally get to a table, but it's a good twenty minutes before anyone shows up to take your order. You figure if you finally get something to eat by 9:00 you'll be lucky. So instead, you go home and pick up the phone and call for pizza delivery.
I recently found this crave-worthy recipe on a website called The Pretend Baker. I can’t comment on the legitimacy or lack thereof of her baking skills, but she certainly put together at least one yummy recipe that I am delighted to share. This baked acorn squash is stuffed with apple, mushroom and sausage, and it is truly delicious. We ate it as a main course, but it could also make a great side dish for Thanksgiving. I think it could be adapted easily to suit your own tastes, but here is the original recipe:
Okay, I’m just going to say it. If you don’t try this recipe, you are crazy. I mean it. I want everyone to make this fast, easy and insanely delicious recipe as soon as possible. You will be ecstatically happy to have this winner of a chicken dinner in your recipe repertoire. If I could, I would come to your house wielding a jar of sun-dried tomatoes and a carton of cream and chain you to your stove until you completed the recipe, just so I could see your happy face when you take your first bite. Be glad I don’t know where you live.
When I first found this recipe on-line (myrecipes.com), I knew immediately that I had to make it. It was too bizarre not to try! A pecan pie inside of a cheesecake? I thought of Turducken, the duck inside of a turkey. This concept seemed equally strange, yet had the potential to blow other Thanksgiving dessert options out of the water. Mind you, I had already decided to make my husband’s favorite Pumpkin Cheesecake, so charting a new course for Thanksgiving filled me with trepidation. The Pumpkin Cheesecake, from an ancient Bon Appetit magazine, had long been a Thanksgiving mainstay. However, I described the Pecan Pie Cheesecake to my husband and he was as intrigued as I was. I promised to make him a Pumpkin Cheesecake for Christmas if he was disappointed. Actually, I lied. I have already decided what I’m going to make for Christmas and it’s not Pumpkin Cheesecake. Pumpkin is something I prefer to leave behind once the Christmas festivities kick into full gear. That meant the stakes were high!
On a recent rainy Saturday, we decided to order in Thai food from a local restaurant rather than go out. I ordered a Thai beef salad off the menu hoping it would be similar to Nuer Nam Toc, a wonderful spicy sour creation that I had enjoyed at other restaurants. Sadly, when the food arrived it was quite different and my hopes were dashed. “No problem,” I decided. “I’ll just see if I can find a recipe and make it myself tomorrow.”
This is a wonderful dish with a split personality. It tastes savory and sweet all at the same time. You must make it while beautiful tomatoes are in still in season. It tastes like summer in the best possible way.
I recently gave a dinner party for a special group of people who had given the rehearsal dinner on our daughter’s recent wedding weekend. I wanted the menu to be excellent and commensurate with my gratitude for their generous contribution. Since Bastille Day was the following day, I decided on a vaguely French menu. Because of the torrid heat this summer, I wanted to make at least one course cool and refreshing. “I know! I’ll make vichyssoise,” I exclaimed. So what if I’d never made it before. So what if it actually is not really French. I decided some culinary license was in order and began to search for recipes.
Vicki loves food, and she celebrates the art of food right here on foodBlog.
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory