Asian pears are beautiful this time of year, and add an unexpected sweet-crisp accent to this hearty vegetarian stir-fry. And I’m always looking for new ways to enjoy tofu, since it’s such a blank canvas and it’s fun to try different methods for it. You won’t be disappointed – the stir frying crisps it up so deliciously! Continue reading
Fluffy, flavorful cauliflower “rice” makes the base for this carb-free, veggie-filled dish. Since we’re smack in the middle of holiday season, I know soon you’ll be craving some lighter, brighter dishes. Fear not, radish*rose to the rescue! You’ll feel lighter and brighter yourself after eating this, and not weighed down like you can feel after the usual fried rice feast. Continue reading
Scallops are cute round delicious seafood. Need I say more? Well OK. Here is a scallop primer for total beginners (because I was one, too). There are lots of places giving detailed tips on purchasing scallops, so definitely Google it for more deets, but here are my quick tips.
Get DRY scallops. This means they are not soaked in brine or water, which is a cheapo way of keeping them preserved, AND increases their weight so you pay more for less. Disapprove.
There are SEA scallops and BAY scallops. Bay scallops are freshwater, sea scallops are seawater, so sea scallops are naturally saltier. Keep this in mind when seasoning your food.
Get the big ones (size of a poker chip or larger), not the tiny ones (size of a pencil eraser). They are different types, and my research said the tiny ones can be rubbery. It seems most recipes are for the big ones anyway.
Rinse them well. They can be gritty. And obviously like any seafood, make them right away once you buy them!
Got it? Let’s go! Continue reading
Every time I make this slaw, which is about once a week, my husband exclaims “This slaw is awesome!!”. It’s very refreshing, non-mayo-based, and full of fresh and good-for-you stuff. Continue reading
Monkfish cheeks? They’re little round white flaky fish bits, boneless, about the size of a large scallop. This was my first time trying them and I will definitely try them again! They are also cheaper than monkfish fillets.
I based this recipe on one I’ve already shared: Baked Shrimp with Asian Flavors. It makes a lovely broth. Continue reading