Nourishing Recipes and Wellness Guides for your Mind, Body and Soul
I kind of have a thing for Thai food. It’s kind of like the thing I have for Mexican food, Indian food, and all things fruity and green blended together (ahem)…
But sometimes, nothing quite satisfies like a classic, hearty Asian dish, and this beautiful yellow curry recipe is exactly that (you know, minus the heavy cream, greasy vegetables, and deep fried tofu)….
When searching for new recipes I find myself constantly going back to asian cuisine. First off, the pictures are so enticing. When I see tofu and veggies marinated in a beautiful sauce, served with rice or noodles I can’t help but salivate a little. Second, time and again, when talking with friends I find that homemade asian food is what they struggle with most. Perhaps it’s because some asian ingredients can seem to foreign to us and when trying dishes at restaurants, the flavors often feel like they will be impossible to replicate…. often arousing suspicion that it may harbor an unknown and unacknowledged fish sauce or shrimp paste! This dish will show you that you can easily make some of the most flavorful and most beautiful, vegetarian, asian cuisine in your own home and without using any hard to find or exotic ingredients. Every ingredient in this dish can be found at your local, American, grocery store.
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New York is amazing, marvelous, breathtaking, extraordinary, wonderful in the winter time… especially between Thanksgiving and New Years. Manhatten glows all evening, and usually while I love being downtown, midtown simply does Christmastime better…
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No longer is the food of Southeast Asia simply the product of mom and pop, family-run small establishments. General Tso long ago lost the battle to Morimoto and Benihana has given way to Nobu. The culinary weight and influence of Southeast Asia has never been more apparent in the United States. Gourmands and foodies everywhere revel in the distinct flavor-profiles of the Far East, either celebrating their original and traditional form or now more commonly, fusing them with more Western-types of cuisine. And while we may describe these once exotic flavors as a unique combination of sweet, salty, sour and sometimes bitter, the reality is there is only one term that most accurately describes what our taste buds are truly sensing, and that is umami. The so-called, fifth taste.
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It’s getting cold in Seattle….. Our winter has finally set in after a spectacularly long and beautiful summer. This cold, damp, weather calls for some warm spicy food….
On Tuesday our usual weekly local produce delivery box came. I was emptying the contents and moving stuff into the fridge… Tomatoes, avocado, lime, 2 different types of apples, garlic, leeks, squash, zucchini…. and then out came a giant red cabbage. Now this was not part of our usual assortment of produce. At first I kinda just stared at it… Holding this giant bowling ball of a vegetable in my hand, awed by the beautiful purplish reddish color, it’s super glossy, almost silky, outer layer…..If I could just replicate this color onto bedsheets for our master bedroom, or an accent wall I thought….
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