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Chow fun is a Cantonese dish of wide fresh rice noodles stir fried with various ingredients with or without a sauce. It doesn't really mean "fun food" like it sounds like it should in English, but instead means, "stir-fried rice noodles." Huh. Who would have thought?

Anyway, while this dish is usually made out of fresh rice noodles, these are thin ( Read more... )

I love baby vegetables.

Whether they are naturally small veggies, like cherry and pear tomatoes or French haricot vert (tiny French filet green beans), or they are harvest when very small and young, like baby squash, carrots or beets, I love them.

They are not only cute--which I admit is part of their charm--but they have wonderful fresh flavors ( Read more... )

Chard is becoming my new favorite green vegetable. Okay, one among a bunch of favorite green vegetables.

Anyway, I have found that it is really amenable to simple Indian stir-fried dishes such as the one I made last night: Chard with panch phoron.

Panch phoron is a Bengali mixture of five whole spices--seeds--in equal amounts. Onion-flavored ( Read more... )

I posted that I have some clients I'm cooking for that require many dietary restrictions. Here are a few pics of what I cooked for them today....all are Organic and Vegan:

Quinoa Cilantro Salad:

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I discovered this winter that American style greens, such as kale, collard, mustard, turnip, chard and beet greens, taste great when cooked Indian style, with mustard oil, onions, garlic, chiles, curry leaves, whole spices and a mixture made of ground up roasted, skinned and split chickpeas, dried chiles, cumin, coconut and salt.

The chickpeas you ( Read more... )

Does anyone else like greens?

I love them, and during the winter, in particular, I eat them two or three times a week.

Not only are they healthy, they taste damned fine, too.

Here is a Chinese method of cooking American mustard greens (the kind you can get at your local supermarket) that is simple, very tasty and extremely low-fat and good for you, ( Read more... )

Here are two stir fry recipes which use Chinese ground bean sauce as an ingredient. This condiment,. which, like soy sauce or miso, is made from fermented soy beans, naturally enhances the flavors of the ingredients cooked with it, and makes a killer meaty-tasting sauce.

The first recipe, for Pork, Tofu and Gai Lan, could be made either with chicken ( Read more... )

Whats everyone's favourite recipie using these? My friend wants to try them, but cant think of any tasty ways to cook them. She's on a restricted diet; cant use too many spices (salt, herbs, garlic, soya are good, no pepper or anything spicy), nightshades are out, as is tomato. Anything used needs to be cooked. She also cant eat/is trying to ( Read more... )

One of my friends is trying to figure out how to cook Mustard Greens. Since I'm fairly sure I've either had them made by you or heard PC talking about you cooking them I thought I'd ask. What's the best way to fix them?

It helps if I read the WHOLE post word for word. She also says: However, I'm now wondering whether there is any culinary use for ( Read more... )