Black Pepper Tofu

That Cooking Thing

We have all experienced it. You place the food in your mouth; you like the taste and it isn’t too spicy; you swallow it and take another bite; the heat begins to build… and build … suddenly you are regretting your choices. A deep regret that a glass of water will do nothing to placate. Your mouth is on fire.

The flavour profiles of chilli peppers is one of their most interesting traits.  Some chillies are like an explosion of fire that is rapidly extinguished and then you are fine, some warm slowly to an uncomfortably hot level before reducing to a more manageable experience and then there are the slow burners. These hit you in the back half of your mouth. They start with nothing and rapidly grow in spiciness – the ghost pepper (bhut jolokia) takes almost 30 seconds to start heating your mouth to a level which…

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Honey Mustard Grilled Salmon with Avocado Basil Sauce. – Half Baked Harvest

Honey Mustard Grilled Salmon

I’m in a little bit of trouble I guess with my goals for this week. I’ve been forgetting to post this & it’s late. But it looks good & should last thru to October, so it goes in even late. I doubt anyone can find the right cut for this in time.

Homemade Machaca

My Slice of Mexico

Machacar is a verb in Spanish that means to grind or mash by pounding. Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces (hence, the name.)  This was originally a method to preserve meat, developed in the Northern Mexican states of Sonora and Nuevo Leon; hunters often prepared venison and other game meats, but nowadays, with the creation of wild life sanctuaries, beef is the most common choice. The dried pounded meat is also sold packaged, for a long shelf life. I saw some beef machaca from Sonora in a small grocery store in Mexico City:

001 Mexico City machaca from Sonora

However, because it is not vacuum packed, this product is not allowed across the border into the US or Canada. Some Southern states in the US have embraced this dish, and packaged machaca is available at Hispanic stores, but I have never seen it in Canada.  To prepare…

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Dal Pakwan, Sindhi Cuisine

Found this in my email. I like it so I’m posting it.
I’m trying to avoid more Memorial Day specific recipes throughout this particular weekend so not to upset anyone’s plans, honored as I am that I might be. In which case, the recipes for later weeks after or any old time.

Indian Encyclopedia

maxresdefault.jpgDal Pakwan is an authentic breakfast delicacy in Sindhi homes. Usually Dal Pakwan is served with sweet chutney, green chutney and chopped onions. This dal can also be had with chapati, roti and rice. Dal Pakwan snack as a brunch or in lunch too

      111111111.png Ingredients for making Dal:

  • Chana Dal – 2 cups
  • Water – 2 cups
  • Green Chillies – 2 slit
  • Curry Leaves – 8 to 10 (optional)
  • Cumin Seeds – 1 tsp
  • A pinch of Asafoetida
  • Turmeric Powder – 1/2 tspDVvCmshU0AE9ZWI.jpg
  • Red Chilli Powder – 1/2 tsp
  • Dry Mango Powder – 1 tsp
  • Garam Masala Powder – 1/4 tsp
  • Sugar as required (optional)
  • Salt as required
  • Oil or Ghee – 1 tbsp

Get to know, how yummy fully tummy dish is prepare here : Dal Pakwan, Sindhi Cuisine

dalpakwan1-200x148

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Spicy Vegetarian Arabiatta Pasta Sauce

A close friend with watches out for my Italian recipe reposts here, was rather upset I keep forgetting the posting of this recipe for vegan arrabiatta sauce, which, we understand, me & this other fellow, people outside Italy don’t believe in: vegan Italian anything. But no, Italian food can be also hugely vegan to one side of it. So I wanted to work around this sauce inclusion to an Italian pasta day, but I can’t get around to it. I suppose to just post it here.
(Please remember this is both recipe! I am a reblogger.)

Surreyfarms. A serene haven in the foothills of Northern California

Over the last month we have received so many deliveries of  garden vegetables that I had to come up with a recipe that would use up ALL these vegetables in one dish. The inspiration for this vegetarian pasta sauce came from my neighbor’s bounty of homegrown vegetables, which included a few spicy peppers, organic heirloom tomatoes, cherry tomatoes, eggplants, bell peppers, and squash. I decided to make an Italian spicy marinara sauce called arabiatta sauce.

Arabiatta sauce is a spicy marinara sauce that literally means “angry sauce” in Italian. We have had pasta with arabiatta sauce many times at local Italian restaurant The Pastaria & Market.  Their popular arabiatta sauce has meat but they do make a vegetarian version that is out of this world delicious and spicy!!!  Here is my recipe for a vegetarian arabiatta pasta sauce. chock full of garden vegetables.

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Veggie Stuffed Chile Rellenos

Just to note, the peppers are stuffed with sweet potatoes, for sweet potato lovers.

Surreyfarms. A serene haven in the foothills of Northern California

Here is a recipe for the lightest most delectable and healthy chile rellenos you will ever have. I know I know, healthy and chile rellenos don’t usually go in the same sentence, but trust me here, these chile rellenos are amazingy delicious and healthy too!

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Vegetarian Jambalaya

Surreyfarms. A serene haven in the foothills of Northern California

Just pile on the vegetables, add the herbs, toss in the rice, splashes of Tabasco and voila! Jambalaya at your table!  This classic Louisiana rice dish is one that I’ve wanted to make forever but had a hard time finding a good vegetarian recipe. Finally I decided to mess around with a traditional jamabalaya recipe and make it vegetarian. I used a recipe by local Louisiana chef Amelia Durand which I found on foodnetwork.com. Though Amelia’s recipe is very meat heavy with lots of spicy sausage, ham and shrimp, boy did that jambalaya look delicious. I figured with so many good things in this dish like tomatoes, celery, carrots, peppers, onions, garlic, herbs and Tabasco sauce, it has to taste good even if I made it without the meat. I was right! This is one delicious jambalaya!

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Borage Leaves Information and Facts

Borage Leaves Article

On second thought, I think I can just post a separate article.

Yes, my blog looks better when I work from my desktop, but I can’t always.

In the past and often, looking over small time farming ideas for land mass from 10 to 300 acres, I usually have too much on my list & now suddenly I am thinking fave beans & notate leaves.

My Facebook followers should be rather upset not to hear this news, but they will have to find it here.

Frittata di borragine: la ricetta del contorno facile e saporito

Frittata with Borage Leaves

I’m happy to attract some die hard lovers of vegetable & fish dishes, besides meat & poultry lovers & followers in my multi-cultural & multi-genred list of renovated recipes from around the web. But to my fault, with or without these people my re-post choices would be the same but the meaning of it seems better to me. So I make the occasions of increasing the difficulty of the ingredients from time to time, but it seems a perilous activity. I’m rather worried about some suggestions like this one. So for that case ….

I have linked a short page to notate alternatives, the suggestion being spinach leaves.

Borage Substitutes

Also suggesting googling “borage leaves” if it of interest to find any more articles on it. I’m posting from my phone today & can’t amplify my works, so I have to leave it to the visitor’s job to search on.

Thanks!