Recipe: Besan Fritters
Recently I looked at my cooking (and yes, I need to post more on it) and realized my Tex-mex and Mediterranean kick had gone a bit far. So I decided it was time to start diversifying – and as I’d...
View ArticleCurry Diary 1/21/2014: Milestone Curry #5
Been cooking my last curry variant for awhile, and it’s good enough to consider another Milestone. So here’s the summary of my experiments – I wanted to remake it a few times, and after remaking it so...
View ArticleBlack Bean Veggie Soup
Been awhile since I posted recipes! This one is a wonderful soup that’s sweet, tasty, and has a tough of spice to it. This is a go-to soup for me because it’s always worth making. Makes 4 servings. 1...
View ArticleCurry Diary 4/27/2014: Milestone Curry #5: Adjusted Garlic and Flour
Been awhile since an update on curry? Well I was revising some of my plans, rechecking some measurements, and getting used to my new cookware (burnt the last batch a bit). My big findings here were: I...
View ArticleWhy I Eat (Mostly) Vegetarian
As most people know I’m a “mostly vegetarian” – I have meat or eggs once or twice a week, for some reason usually in the form of pepperoni or sausage because pizza. Also because I do like to “keep in...
View ArticleSaving Time With Mass Cooking
Around Christmas I was starting to loose my enthusiasm for cooking – which shocks you I know. Maybe it was as I was trying to relax more, and planning weekly cooking was really just becoming annoying....
View ArticleJapanese Curry – Final Version (With More To Come)
Well this is it. I have reached my goal of creating a Japanese Curry that was homey, enjyoable, that is reasonably healthy, and that can be made and frozen without too much trouble. I actually...
View ArticleJapanese Curry, Healthy Variant
Remember when I said I was trying to make a faster, healthier version of Japanese Curry? Here’s one of my attempts. Really you puree a few things,cook, and then combine a few things. That’s it. Now...
View ArticleFailcess – Vegan Pizza
So this is probably one of my weirder experiments. I tried to make a totally vegan cheese pizza. It also happened to be gluten free or potentially gluten free if you want to go for the whole pop...
View ArticleLeftover Vegetable Kofta
I love good Kofta, those delicious spiced spheres from Indian cooking. There are many different versions, of course, and I’ve tasted some wonderful personalized recipes (one local restaurant uses...
View ArticleChocolatesque Chickpea Pudding
So let’s face it – chocolate is good, pudding is good. It’s just a bit hard to make them healthy. However, I’m always one to experiment, and I’ve found chickpea flour makes a nice custard (also mixed...
View ArticleNot-So-Depression Cake
This is a variant on Depression Cakes – cakes made without eggs or milk. They also have a parallel in cakes made during wartime, which used a variety of smart substitutions or interesting innovations....
View ArticleCocoa Peanuts
(Yeah been on a roll lately) This is a simple recipe – and you can substitute any kind of nuts or seeds in for the peanuts. I like it as a healthy snack – the maple syrup doesn’t add many calories...
View ArticleCanal House Lentils
Yep, been on a cooking roll lately. Three good recipes in one week! This is actually a kind of breakfast lentil, originally a Japanese one. It’s pretty satisfying while being light. You can use it for...
View ArticleRecipe: Curried Green Peas and Yams
My latest creation – a curried meal of green peas and yams. it came out nice and tasty, though I think I need to slightly reduce the curry poweder, and I may add soy sauce for more depth of taste,...
View ArticleRooster Sauce (Steve’s Sriracha)
So in the end I decided to learn how to make Sriracha. I am not addicted to the sauce like many, but it’s OK and it’d be nice to have a good hot sauce – oh, and it’s fun to try. Here’s my first...
View ArticleRecipe: Eight Cup Curry
So before I go into detail about this recipe, let me give it to you first. Essentially I repurposed a recipe to make a general curry, it needs work, but it’s a start. So here you go: Ingredients: 1...
View ArticleRooster Sauce, Version 3
My attempts at a homemade Sriracha-like sauce (aka Rooster sauce) continue. This version seems to balance the heat and taste closer to my liking, so I think I’m about to where I want it to be. The...
View ArticleBean And Mushroom Chili
My variant of a recipe I found in the “Forks Over Knives” Cookbook (which is worth purchasing PERIOD). This isn’t quite where I want it yet, but the unusual combination of spices, in turn, produces a...
View ArticleRecipe: Cabbage And Peas
A variant of an Indian dish, made even healthier, and with a spice tweak in the form of smoked paprika instead of a pepper. It reminds me a bit of some german and country cabbage dishes, and has a...
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