Here is a dish I threw together a few years ago and it's been a family favorite since. It's quick and easy to assemble. It's also a perfect dish for using up leftover chicken. A delicious blend of Asian flavors, tender chicken, and crunchy cashews makes for a … Continue reading →
Chinese Honey-Glazed Beef and Walnuts
Fengmi Niulijirou Hetaoren. Repeat 3 times in a row as fast as you can. That's Chinese for "Chinese honey-glazed beef and walnuts." Sweet and sticky beef with crunchy glazed walnuts - like eating candy. SO good. This dish comes from the Northern region of China. The … Continue reading →
Sushi Sunday: In The Kitchen With Todd
Here in the Killebrew home we enjoy family dinners together each Sunday after church and invite my family over to join us. We decided to have a Japanese theme today. My husband, Todd, played the prominent role in the meal prep. But before getting to the food discussion, I … Continue reading →
Panch Phoron Roasted Potatoes
I introduced Panch Phoron in my previous post. A delicious five spice Indian seasoning blend, it is delicious in a variety of dishes, including added to curries, rubbed on meats, sprinkled on vegetables before roasting, baked in bread, or used in this dish, Panch Phoron … Continue reading →
Panch Phoron (Indian Five Spice Blend)
Panch Phoron (also called panch phoran or paanch phoron) literally means "five spices." It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole … Continue reading →
East-West Lentil Stew
This was a creation on a whim. I wasn't in the mood to cook (oh yes, this happens even to me) and Todd was coming home in 30 minutes. I needed something quick to make. I opened my freezer and saw the homemade Mexican chorizo I had made and frozen a few weeks ago. I also … Continue reading →
Pajeon (Korean Scallion Pancakes)
Pajeon are savory Korean pancakes and green onions are a dominant ingredient. Pa literally translates to "green onion." Pajeon can be made with other ingredients as well. For example, you can add shrimp, beef, pork, tofu, seaweed, or whatever you like to the pancake … Continue reading →
Mango Chutney Chicken
I promised you a follow up recipe using this delicious Indian Mango Chutney. I will be posting a curry in the future using this chutney as well. But today's dish is succulent Mango Chutney Chicken. My husband and I loved this chicken...what we got to eat of it, that is. … Continue reading →
Thai Peanut Tofu or Chicken Noodles
What do you do when you have a tub of tofu nearing expiration and a stalk of lemongrass screaming to be used? Well, I'll tell you what I did. I made a super quick, super easy, super tasty lunch - all in 10 minutes. (Not counting the baking time of the tofu). The … Continue reading →
Japanese Mushroom, Tofu and Vermicelli Soup
Simple and simply wonderful. That's the best way to describe this Japanese soup made in just under 10 minutes. Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki … Continue reading →
Creamy Fettuccine with Shiitake & Porcini
Another Daring Gourmet original, coming up with a name for this was super fun! I finally arrived at something both poetic and whimsical. What do you think? "Creamy Fettuccine with Shiitake and Porcini." (Shiitake is pronounced "shi-taw-kee. Porcini is pronounced … Continue reading →
Tom Kha Gai
Tom Kha Gai is a highly popular Thai soup known for its intense and aromatic flavors and its rich and creamy coconut-infused broth. Tom Kha Gai translates as "boiled galangal chicken." Galangal looks similar to ginger and is related to it, but has a more peppery and … Continue reading →
Tandoori Breaded Fried Mushrooms with Yogurt Dipping Sauce
If you love Indian food you've likely tried Tandoori chicken. The secret to great tandoori lies in the marinade and I cover that in my recipe for tandoori chicken. But this marinade is deliciously versatile and before we get to our mouthwatering Tandoori Breaded Fried … Continue reading →
Yam Tua Poo
"Yam Tua What??!" Hey, I didn't name the dish. But all that matters is that it tastes good. And taste good it does! I had some leftover coconut milk, roasted chili paste, and lime juice that I needed to use, so I decided to make this classic bean dish from Thailand. Yam … Continue reading →