Aloo Gobi

I don’t make enough Indian food at home. Perhaps, it’s because we have some excellent Indian restaurants around Los Angeles.  One of my favorites is Mint Leaf in Altadena.  They make great Indian food that reminds me of place that started my love for Indian food back when we lived in Michigan, Priya in Troy, Michigan. Now back to my kitchen. Indian food isn’t a difficult cuisine for the home [&hellip

Mexican Vegetarian Rice Bake

Casseroles are a great way to make being a vegetarian more flavorful and interesting. Granted, I’m not a vegetarian.  However, we try to eat vegetarian or vegan for most of our dinners at home, doing about four or five a week without any meat.  What I like about casseroles is that they create flavor meals that feel more like meals and less like a side dish.  Plus baking something is [&hellip

Chicken Tikka Masala Poutine for #SundaySupper

When I heard what this week’s Sunday Supper theme was I knew exactly what I wanted to make, since I had tried making the dish a month before and knew I was close to getting it right. The theme this week is Copycats Recipes. Basically, recreate a recipe from a restaurant. Badmaash is an unique take on Indian located in downtown Los Angeles. They call themselves an Indian-Gastropub and that’s [&hellip

Sous-vide Carne Asada Street Tacos

I make a lot of vegetarian dishes during the week, mostly because anything with meat takes too long to cook from the time I get home from work. One of the ways to make using meat easier and ready when I walk through the door is to use a style of cooking called sous-vide. It is a French style of cooking a vacuum-packed meat or vegetable slowly in a water [&hellip

Vegan Tacos with Mashed Sweet Potato

Vegan Tacos with Mashed Sweet Potato Serves 6 18 corn tortillas canola oil for frying 1 large Japanese sweet potato, peeled and cubed 1/4 cup almond milk 1 can black beans 2 carrots, cubed 1 green pepper, diced into small chunks 1 teaspoon cumin salt and pepper cilantro, finely chopped green onion, cut into 2-inch long pieces hot sauce, optional Heat water to a boil and add cubed sweet potato [&hellip

Coppa Street Tacos

Last weekend I had a chance to stop by my favorite LA butcher, Lindy & Grundy.  They carry a selection of local, pasture raised, and organic meats. Unlike most visits, I didn’t have a plan of what I wanted to buy and found a cut of boneless pork shoulder, coppa, next to my typical bone-in pork butt that I normally put into my smoker. Coppa is a cut I wasn’t [&hellip

Street Tacos al Pastor for #SundaySupper

September 16th is Día de Independencia in Mexico (Mexico’s Independence Day) and to celebrate the group of bloggers from #SundaySupper decided to feature Mexican dishes.  As someone who has another blog entirely dedicated to my favorite Mexican food — Tacos — I was excited to try making something I have always wanted to attempt. Tacos al Pastor is my go to taco when I am out doing taco reviews on [&hellip

Hainanese Chicken Rice

Ever buy an ingredient at an ethnic market that you have no idea what to do with?  For me this would include Caribbean Banana Catchup from the Jamaican market and Yeo’s Hainanese Chili Sauce. Hainanese Chicken is a Singaporean fragrant chicken and ginger and garlic rice dish that comes with a chili and ginger dipping sauce. I adapted this version from The Steamy Kitchen blog that uses a whole stuffed chicken and makes [&hellip

Chorizo Tacos

These easy to make tacos are full of flavor and require very little preparation and cooking time. The Chorizo I bought came from a local ranch called Rehoboth Ranch that sells at the Coppell Farmers Market.  The ingredients are simple including only pork, salt, paprika, ground pepper, garlic, and oregano. I also used some locally made corn tortillas from Two Chefs, sold at the same market. I highly recommend their [&hellip

Vegan Curried Sweet Potato with Herbs

The sweet potatoes at the farmer’s markets are looking great. It’s also the perfect time of the season, even if it is still 80 degrees in Texas. It’s fall and fall foods like squash, pumpkin, potatoes, and root vegetables are perfect ingredients to add to your October cooking plan. One recipe that caught my interest comes from a blog I’m a new reader of. I was initially attracted to it [&hellip

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