This so happens to be one of our favorite stir fry recipes that I adapted from a Better Homes And Gardens article a number of years ago. What can I say about stir fry that I haven’t already said except to reintegrate the ease and flavors of these main dishes. You’ll find that oriental
cooking has several techniques aside from stir fry such as firepot cooking, tempura, steaming, grilling and etc. A good oriental cookbook on this subject is great fun and very educational. You’ll soon find so many wonderful, healthy recipes to indulge in and enjoy.
I like Japanese cooking as well. The main difference between Chinese and Japanese is in Japanese cooking the sauce is not thick such as in Sukiyaki. Continue reading →
We enjoyed a roast chicken on Sunday. I always enjoy the various meals I can make from one organic chicken. After the roast chicken I deboned it and used the meat for tonights dinner then put all the bones in drippings into a large Dutch oven and simmered for a couple of hours. Removed the bones, strained and refrigerated it so the fat would surface, thus making it easier to skim the fat off. This made a wonderfully rich chicken stock that was so dark it looked like beef stock rather than chicken. It will make a beautiful meal down the road but for now I froze this for use later on. Tonight with the chicken that I removed I made Chicken, Cheese & Tomatillo Enchiladas. I always make a little extra tomatillo sauce for a great salsa with chips for a weekend movie. It’s a real treat and the flavor is unmatched. There’s a little zing in the tomatillos that you just don’t find in anything else.Continue reading →
Today I want to show you how to make a quick yogurt and chives salad dressing that I adore as I never buy store bought dressings. The next time you’re buying groceries just read the ingredients and you’ll see why. I eat a lot of salads and our vegetable spring rolls call for a dipping sauce and this works great for that as well. Continue reading →
I grew up in Minnesota and we occasionally had something that would require barbecue sauce however, now that I live in Texas I now understand the importance of this spicy, tangy sauce.
Texans love their barbecue sauce and I have to say I’ve tasted some wonderful varieties living here.Continue reading →
As a kid growing up we always had cranberry sauce for Thanksgiving and Christmas. It was OK, but I always considered it a bit bitter and one dimensional. In fact, I preferred the jelly from the can (I know, I feel rather ashamed of that but it is a fact non the less). So I phased out the old recipe I grew up on. It’s so wonderful to have certain dishes that bring back childhood memories and I have many, that just wasn’t one of them.Continue reading →