For a long time now I’ve been seeing television chefs roasting cauliflower. Now this seems pretty foreign to me because I always grew up eating cauliflower 1 of 3 ways: raw, boiled, or steamed. Now there is nothing wrong with these if done right, but having tasted them in these fashions I’ve learned that cauliflower …
This simple Tandoori Bharwan Aloo takes only a few minutes to make, but comes out delicious. Perfect for those cool, weekday nights! Ingredients: 4 big potatoes 3/4 cup grated cottage cheese pander (you can do it yourself with a cheese grater) 1/4 cup shelled peas 1/2 tsp red chill powder 1 tsp mango powder 1/2 …
A light soup, with delightful green vegetables – see if you can enjoy just one bowl. Ingredients 2 medium shallots 4 stalks of celery 3 bulbs of Kohlrabi 20-24oz chicken tortellini 20-24oz of “culinary” chicken stock 24oz of water Teaspoon of olive oil (Here’s some olive oil dispensers you may like) Ground pepper (to taste) Celery …
From New England, where winters are bone-chilling cold, come thick and tasty puddings and desserts that stick to the ribs and warm the heart. They are made from staples stored in the fall and used through spring–flour, whole grains, spices and preserves from last summer’s fruits and berries. To these are added fresh eggs and …
Have you ever wondered how your crockpot works? The inserted bowl is made of a type of stoneware and surrounding it is the element that heats up the food within. The temperature it produces is safe to simmer your food for hours while you are working. The best thing to do is get your crockpot …