I like my own version of Asian food better than what I eat out. I love the flavors coming from the Pacific Rim but I don’t like the thick sauces made with corn starch, heavy batters or the high calories found in many Chinese restaurants. Nor am I big fan of the Benihana-type restaurants that seem to be all theatrics and not much flavor — and you go home smelling like the cooktop.
I prefer a more fusion style of Asian cooking that incorporates the tenets of California cuisine — fresh products, simple and clean preparations, and attractively presented. Continue Reading
I’m a flexatarian. That is to say, while I am not a vegetarian, per se, I eat a lot of vegetables. Some of it is because I really do enjoy my veggies; the other side of the coin is I try to balance out other not-so-laudatory life choices with an abundance of vegetables for health and diet reasons.
But this meal, my friends, is not necessarily for the diet- or health-conscious. It is vegetarian. And it is decadent! Continue Reading
Here’s another 1-2-3 quick + easy vegetable meal…born of necessity. I had 2 days of leftover veggies in the refrigerator that I wanted to use and I wanted a healthy lunch.
It’s no big deal. It’s not the über recipe. And you’ve probably done meals like this yourself many times. However, it was tasty, colorful and it made me feel like I was taking good care of myself…and that’s a good thing. 
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The minute I saw this green rice, I knew I had to make it with something in the red-toned family, like salmon or shrimp. And that the fish had to be caramelized with sweet onion sugar!
I found both items in The Spice and Tea Exchange, an interesting little shop – especially for foodies. You can wander around trying various herb, salt, sugar and tea blends.
I’m not a big risotto fan. Didn’t have much luck the few times I made it and I never liked the idea of standing at the stove and stirring for 20 minutes. But, I was recently served a risotto that was totally made in the microwave (shocker!) and it was pretty darn good. So that got me thinking about risotto again and I’ve since made two different ones (the old-fashioned way on the stove). Here’s the first. The second is a pumpkin risotto which I’ll post another day. Continue Reading
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