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TashaLilly is a great recipe blog that follows the culinary adventures of Natasia Musumeci, a 28 year old food lover living in New York City. She is passionate about cooking and creating fun and easy recipes to share with her friends and family. She is constantly searching for delicious recipes to try and nothing is out of bounds, although sometimes it doesn't always end well, it's always fun!
Sea cucumber, or namako (japanese) is rich in iron and good source of calcium. They are usually sold in the markets dried and are hard as rocks. Prepared by soaking in water for at least 24 hours, during which it doubles in size. It becomes gelatinous, slippery with a rubbery texture. Flavours to cook with: garlic, chill or fermented bean sauces. Dishes to incorporate with: Winter melon, dried scallop, kai-lan or Shiitake mushroom. My grandmother has a traditional soup recipe that includes the sea cucumber from her hometown in Chaozhou. She made a very delicious broth with pork bone, Chinese cabbage, Fish paste or Fiskbullar (Scandinavian) and Fish Maw.
Photo credit: Foods Heaven
This recipe shows a great way how to use Robert Rothschild Farm's new line of organic sauces. Try this Sriracha Teriyaki recipe:
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I've been cooking alot lately, but I've been too lazy to photograph my meals. But tonight's dinner was so delicious, I wanted to share. I didn't use a recipe... just a bunch of ingredients I thought would taste good together. The dish had gemelli pasta, shallots, garlic, sun-dried tomatoes, spinach, mushrooms, and chicken in a white wine - parmesan - cream sauce. So good! Here is everything in recipe format, in case you want to try the dish! 1) Cook about 1/2 - 3/4 pounds of gemelli pasta. In the last minute of cooking add several big handfuls of fresh baby spinach. Drain the pasta and spinach and set it aside in a big pot. 2) Pour a couple turns of olive oil in a large saute pan. Add a couple minced shallots and a few cloves of minced garlic to the oil and cook until soft. Turn the heat up to high for just a minute until the onion and garlic barely start to caramelize. Deglaze the pan with 3/4 cup white wine. Let it cook over medium heat until reduced by half. Add about 1/4 cup of minced sun-dried tomatoes to the pan. Stir in about 2 cups of cream or half and half and let the mixture simmer over medium-low heat until it reduces and thickens. Stir in a couple generous handfuls of grated parmesan. Stir to blend. 3) Cut 1/2 pound of button mushrooms into quarters. Cook the mushrooms in their own pot (or microwave) until tender - but not mushy. (You could probably cook the mushrooms in the pan with the onion, garlic and wine if you liked - personally, I find that makes them too soggy. I prefer my mushrooms to still have a little bite) 4) Cut about a half a pound of roast chicken into strips or cubes. You could either use a rotisserie chicken or precooked packaged roast chicken. (or... if you have extra time - you could cook your own fresh chicken) I like the rotisserie chicken for time-saving! 5) Add a handful of chopped parsley plus salt and pepper to taste to the sauce. Stir in the chicken and mushrooms. 6) Add the sauce mixture to the pasta/spinach mixture. Stir to blend. 7) Serve immediately with extra parmesan on top. http://flic.kr/p/4uxi4T