• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Explore Cook Eat

  • Recipes Home
  • 1,000 Foods to Eat Project
  • MUST Try Korean Dishes!
  • About Me
  • Recipes
    • USA
    • Asia
    • Salads
    • Soups
    • Europe
  • Travel
    • USA
      • New Mexico
      • Texas
      • Utah
      • North Carolina
    • Japan
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Grace

Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

May 15, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my affiliate link. This post is about an Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

Blistered shishito peppers in a white bowl.
[feast_advanced_jump_to]

Blistered Shishito Peppers have got to be one of the world's great healthy snacks. Give me a bowl of this over a bag of chips anyday!

The Japanese shishito peppers recipe that you find here is easy to make and incredibly delicious. So, you have every reason to run to your farmers markets or major grocery stores and grab some shishitos ASAP to enjoy! 😊

What Are Shishito Peppers?

The Shishito pepper, which has a beautiful bright green color, comes from East Asia. These amazing little peppers are around 3"-4" long and slender, with a thin skin that blisters or chars quite easily.

Typically they are only mildly spicy. However you may find the odd one here or there which does carry a bit more heat. It's a bit like Russian roulette!

Japanese shishito peppers have a sweet and lovely smokey taste, especially when blistered.

As mentioned, they are also healthy! BaywaterFarms.com has a great article on the Health Benefits of Shishito Peppers. After reading this article, I aim to include and enjoy more Shishitos in my diet!

What Ingredients Are Needed For This Dish?

Package of shishito peppers, bottle of soy sauce and grapeseed oil, pack of bonito flakes and pack of furikake.

You only need 5 ingredients to make this delicious dish! They are:

  • Japanese shishitos
  • Grapeseed oil or avocado oil
  • Bonito flakes
  • Soy sauce
  • Furikake seasoning (can sub sesame seeds if you prefer)
  • Sea salt (optional seasoning)

Furikake is known as a rice seasoning, but it can be used in a variety of ways, including sprinkled over shishitos! There are different types of furikake, so I recommend you just use a variety that sounds good to you.

Bonito flakes, or katsuobushi, are used here to give an extra punch of flavor. This ingredient is dried bonito fish flakes, and is widely used in Japanese cooking.

Let's gather our ingredients, and make blistered shishito peppers as good as you'll find at your local Japanese restaurant!

Easy Instructions

This simple recipe comes together very quickly!

Begin by heating up the grapeseed (or avocado) oil on a medium-high heat to high heat in a pan (cast iron pan is preferred). Add the fresh shishitos to the hot skillet and cook until charred (turning often), softened and tender around 5-7 minutes. You may need to cook in batches so the peppers aren't too crowded in the skillet and will be in a single layer.

Blistered shishito peppers in a cast iron pan.

Once cooked, place the shishitos in a large bowl, and add a little soy sauce, the bonito flakes, and furikake. Stir to combine and add a sprinkle of salt if you like!

Blistered Shishito peppers in a glass bowl with small white dishes containing soy sauce, furikake, and bonito flakes.

And that is it! Your wonderful blistered shishitos are ready to enjoy!

Suggestions For Serving These Japanese Peppers

Blistered shishito peppers in a white bowl.

My favorite way to serve this is simply as a healthy snack. They also make for a delicious appetizer or side dish!

They also pair well with a Japanese cold beer such as Sapporo or Asahi during a fun happy hour!

Enjoy these blistered small green peppers however you decide to serve them!

Some Other Recipes You May Enjoy!

Healthy and Nutritious Spicy Edamame!

Spicy Edamame and chopsticks
#29 Edamame

Amazing Vermont Curry With Chicken!

Vermont Curry With Chicken served with rice and garnished with green onions, with kimchi and a salad in the background

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Blistered shishito peppers in a white bowl.

Easy and Delicious Blistered Shishito Peppers Recipe!

Grace
This easy and delicious blistered shishito peppers recipe will leave you wanting more! Sweet and smoky on their own, they are seasoned with a trio of Japanese ingredients and result in a mouthwatering snack!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 2 people
Calories 66 kcal

Equipment

  • pan or skillet cast iron is preferred

Ingredients
  

  • 1 tablespoon grapeseed oil can sub avocado oil
  • ½ tablespoon bonito flakes
  • ½ tablespoon furikake seasoning can sub sesame seeds
  • 2 ts soy sauce
  • sea salt optional - add a pinch at the end if you like!

Instructions
 

  • Heat up the grapeseed oil on a high heat in a skillet (cast iron is preferred). Add the shishitos to the skillet and cook until charred (turning often), softened and tender around 5-7 minutes. You may need to cook in batches so the peppers aren't too crowded in the skillet.
    Blistered shishito peppers in a cast iron pan.
  • Once cooked, place the shishitos in a large bowl, and add the soy sauce, bonito flakes, and furikake. Stir to combine and add a pinch of salt if you like!
    Blistered Shishito peppers in a glass bowl with small white dishes containing soy sauce, furikake, and bonito flakes.
  • Your shishitos are now ready to serve!
    Blistered shishito peppers in a white bowl.

Notes

The nutrition information unfortunately does not include the furikake.  Please refer to the furikake you use for info on its sodium content, etc. if you are watching your salt.
This is great as a healthy snack, appetizer or side dish!  Enjoy!

Nutrition

Calories: 66kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 336mgPotassium: 14mgFiber: 1gSugar: 1gCalcium: 1mgIron: 1mg
Keyword Japanese peppers, shishito pepper
Tried this recipe?Let us know how it was!

How To Make Easy and Spicy Mango Chutney!

May 12, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you you make a purchase using my affiliate link. This post is about an Easy Mango Chutney Recipe!

Mango chutney in a glass bowl with a spoon holding some of the chutney.
[feast_advanced_jump_to]

This Mango Chutney Is The BOMB!

Want a condiment that will perk up almost any food? Then you will want this chutney!

This Indian Mango Chutney is:

  • Super easy to make!
  • Absolutely incredibly delicious and bursting with flavor!
  • Sweet, spicy, tangy and salty...a great combination of flavors!
  • Versatile! You can enjoy it so many ways!

You will enjoy the look of delight on people's faces when they taste your chutney, it's that good!

What Is Chutney?

Chutneys are a condiment originating in India. There are many different types of chutneys! This Wikipedia article lists chutneys according to regions in India. At a glance, you can see there are dozens upon dozens of different chutneys!

Typically these condiments are made with various fruits, vegetables, spices, sugar, and vinegar. The addition of vinegar gives chutneys a tangy taste.

They can be spicy, sweet, and/or savory. But one thing they all have in common is their deliciousness!

This sweet, tangy, salty and spicy chutney recipe is a great recipe to include in your Indian cooking repertoire. So let me show you what you will need to make it!

What Ingredients Will I Need?

You will need the following list of ingredients to make this perfect accompaniment to so many foods!

2 mangos, raisins in a glass bowl, glass bowls filled with sugar and vinegar, spices, chilies, garlic and ginger.
  • Mangoes (I used ataulfo mangoes)
  • Sugar
  • Vinegar
  • Garlic cloves
  • Ginger
  • Raisins
  • Red Thai chilies (can omit if you don't want to make this spicy)
  • Chili powder
  • Mustard seeds
  • Turmeric
  • Coriander
  • Cumin
  • Salt

It may seem like a long list of ingredients but please don't let that intimidate you! The hardest part of making this chutney is gathering your ingredients! Once that's done it's a breeze! 😃

Instructions On How To Make This Perfect Chutney!

I have to say this is one of the easy chutney recipes you may come across! So, first gather your ingredients. We'll begin by prepping the fresh ingredients which include the mango, garlic, ginger, and red chilies.

Pieces of cut up mango in a white bowl, minced chilies, and garlic in a food processor.

Peel the mangoes and cut into small pieces. Mince, the garlic, ginger, and red chilies. Using a small food processor to mince these ingredients makes their prep a snap!

Next, add the sugar and vinegar to a saucepan. Bring to the boil and stir until the sugar dissolves (around 3 minutes).

Sugar dissolved in vinegar in a saucepan with a blue utensil.

Lower the heat to a simmer, and add all the remaining ingredients.

Pieces of cut up mango, raisins, garlic, chilies and ginger and spices all in a saucepan.

Stir well, and simmer uncovered approximately 45 minutes to 1 hr until the chutney becomes thick. Stir occasionally during this time.

Mango chutney in a saucepan and some of it on a utensil.

Once finished, allow to cool before serving. After the mango chutney has cooled it is now ready to serve and enjoy!

How To Enjoy Your Mouthwatering Mango Chutney!

Mango chutney in a glass bowl with a spoon holding some of the chutney.

This perfect chutney is meant to be served cold. It's a great accompaniment to:

  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!

There are so many ways to enjoy this chutney!

If you happen to have any leftovers, please keep refrigerated. It should keep for a good 2-3 weeks!

Some Other Recipes You May Enjoy!

Easy Date and Tomato Chutney Recipe!

Tomato and date chutney in a glass bowl with tomatoes and dates in the background

Indian Butter Chicken

Indian Butter chicken in a balti bowl with naan on a white plate

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Mango chutney in a glass bowl with a spoon holding some of the chutney.

Easy and Spicy Mango Chutney Recipe!

Grace
This mango chutney recipe is super easy to make and results in a mouthwateringly delicious sweet and spicy chutney!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 48 mins
0 mins
Total Time 58 mins
Course accompaniment
Cuisine Indian
Servings 8 people
Calories 176 kcal

Equipment

  • 1 Saucepan
  • 1 Small food processor optional but does help prep go quicker

Ingredients
  

  • 1.5 lb mangoes peeled and cut into small pieces
  • 1 cup sugar
  • ½ cup vinegar
  • 4 cloves garlic minced
  • 1 inch ginger peeled and minced
  • ¼ cup raisins
  • 4 Thai chilies (add less or more according to your taste and leave out if you don't like spicy!)
  • ½ tablespoon chili powder
  • 1 tablespoon mustard seeds
  • ¼ ts turmeric
  • ¼ ts coriander
  • ¼ ts cumin
  • 1 ts salt

Instructions
 

  • Peel the mangoes and cut into small pieces. Mince, the garlic, ginger, and red chilies. Using a small food processor to mince these ingredients makes their prep a snap!
    Pieces of cut up mango in a white bowl, minced chilies, and garlic in a food processor.
  • Next, add the sugar and vinegar to a saucepan. Bring to the boil and stir until the sugar dissolves (around 3 minutes).
    Sugar dissolved in vinegar in a saucepan with a blue utensil.
  • Lower the heat to a simmer, and add all the remaining ingredients.
    Pieces of cut up mango, raisins, garlic, chilies and ginger and spices all in a saucepan.
  • Stir well, and simmer uncovered approximately 45 minutes to 1 hr until the chutney becomes thick. Stir occasionally during this time.
    Mango chutney in a saucepan and some of it on a utensil.
  • Once finished, allow to cool before serving. After the mango chutney has cooled it is now ready to serve and enjoy!
    Mango chutney in a glass bowl with a spoon holding some of the chutney.

Notes

This mango chutney is the perfect accompaniment to:
  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!
Enjoy and keep any leftovers refrigerated.  

Nutrition

Calories: 176kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 302mgPotassium: 218mgFiber: 2gSugar: 37gVitamin A: 1089IUVitamin C: 35mgCalcium: 21mgIron: 1mg
Keyword Chutney, condiment, mango chutney
Tried this recipe?Let us know how it was!

Easy Date and Tomato Chutney Recipe!

May 3, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you you make a purchase using my affiliate link. This post is about an Easy Date and Tomato Chutney recipe!

Tomato and date chutney in a glass bowl with tomatoes and dates in the background
[feast_advanced_jump_to]

Why We Love This Chutney!

If you love Indian food, then you will ABSOLUTELY want to make this Date and Tomato Chutney recipe! We love it because:

  • It has tremendous flavors! This chutney is sweet, tangy, and has a hint of spiciness and is mouthwateringly delicious!
  • This perfect accompaniment to Indian food is super easy to make!
  • It's a simple tomato chutney sweetened with dates and uses basic ingredients

We're head over heels in love with this homemade tomato chutney with dates, and one taste and you will be too!

What is Chutney?

Chutneys are a condiment originating in India. There are many different types of chutneys! This Wikipedia article lists chutneys according to regions in India. At a glance, you can see there are dozens upon dozens of different chutneys!

Typically these condiments are made with various fruits, vegetables, spices, sugar (or sweetener such as dates!), and vinegar. The addition of vinegar gives chutneys a tangy taste.

They can be spicy, sweet, and/or savory. But one thing they all have in common is their deliciousness!

This sweet and spicy chutney recipe is a great recipe to include in your Indian food repertoire. So let me show you what you will need to make it!

What Ingredients Will I Need?

You will need the following list of ingredients to make this tangy tomato chutney sweetened with dates:

Onion, 2 tomatoes, several dates, 2 garlic cloves, piece of ginger, salt, chili powder, cayenne, bowl with vinegar and masala box
  • Fresh tomatoes
  • Pitted dates
  • Onion
  • Garlic cloves
  • Ginger
  • Salt
  • Chilli powder
  • Cayenne pepper
  • Vinegar

The combination of these simple ingredients will result in a chutney that will certainly tickle your taste buds!

Easy Instructions

It couldn't be simple to make this dish! Here are the instructions with step photos to make things clear and easy!

Start by prepping your tomatoes, dates, onion, garlic and ginger. Dice the tomatoes and dates, and mince the onion, garlic and ginger in a food processor.

Minced onion, ginger and garlic in a food processor, diced tomatoes and dates

Then simply add your prepped ingredients to a saucepan, along with the spice powders and vinegar. Bring this to the boil, and then simmer uncovered for around 30-45 minutes, stirring occasionally.

Diced tomatoes, diced onions, diced dates, minced ginger and garlic and spices in a saucepan
Add all ingredients to a saucepan
Date and tomato chutney cooking in a saucepan
After simmering your chutney will look something like this!

Add a little water if the mixture gets too dry during the cooking process. Taste and at this point add extra salt, cayenne, or chili powder as you wish. Allow to cool.

How To Serve This Simple Tomato Chutney With Dates!

Tomato and date chutney in a glass bowl with a spoon

This perfect chutney is meant to be served cold. It's a great accompaniment to:

  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!

There are so many ways to enjoy this chutney!

Some Other Recipes You May Enjoy!

Indian Butter Chicken

Indian Butter chicken in a balti bowl with naan on a white plate

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Tomato and date chutney in a glass bowl with tomatoes and dates in the background

Easy Date and Tomato Chutney Recipe!

Grace
Tremendously flavorful, this chutney is sweetened with dates and is tangy, has a hint of spiciness and is mouthwateringly delicious!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course accompaniment
Cuisine Indian
Servings 6 servings
Calories 69 kcal

Equipment

  • Saucepan
  • Food Processor to mince garlic, onion and ginger (optional)

Ingredients
  

  • 1 small onion minced
  • ½ lb fresh tomatoes chopped
  • 4 oz dates pitted and chopped
  • ½ inch ginger peeled and minced
  • 2 cloves garlic mined
  • ½ ts chili powder
  • ½ ts cayenne pepper
  • ½ ts salt
  • 3-4 tablespoon vinegar

Instructions
 

  • Start by prepping your tomatoes, dates, onion, garlic and ginger. Dice the tomatoes and dates, and mince the onion, garlic and ginger in a food processor.
    Minced onion, ginger and garlic in a food processor, diced tomatoes and dates
  • Then simply add your prepped ingredients to a saucepan, along with the spice powders and vinegar.
    Diced tomatoes, diced onions, diced dates, minced ginger and garlic and spices in a saucepan
  • Bring this to the boil, and then simmer uncovered for around 30-45 minutes, stirring occasionally.
    Date and tomato chutney cooking in a saucepan
  • Add a little water if the mixture gets too dry during the cooking process. Taste and at this point add extra salt, cayenne, or chili powder as you wish. Allow to cool and then serve cold!
    Tomato and date chutney in a glass bowl with a spoon

Notes

This chutney is a great accompaniment to:
  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!
Serve it cold and enjoy!

Nutrition

Calories: 69kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 201mgPotassium: 245mgFiber: 2gSugar: 14gVitamin A: 446IUVitamin C: 7mgCalcium: 17mgIron: 1mg
Keyword Chutney, condiment, date and tomato chutney, spicy condiment
Tried this recipe?Let us know how it was!

Pasta Alla Checca Easy Meatless Spaghetti

April 27, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you you make a purchase using my affiliate link. This post is about Pasta Alla Checca, which is a delicious Meatless Spaghetti recipe!

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background
[feast_advanced_jump_to]

If you are after a delicious and easy meatless spaghetti recipe, then STOP RIGHT HERE! Pasta Alla Checca fits your needs to a tee!

Why You Will LOVE This Dish!

Here are some reasons that you will absolutely adore this dish!

  • It's so quick! "Cook time" is about 15 minutes and great for busy days!
  • Great for Meatless Monday! There is no meat in this dish and makes for a wonderful vegetarian (with cheese) or easy vegan spaghetti (without cheese) dinner!
  • The only cooking involves the pasta! The pasta sauce is a no cook raw tomato sauce
  • This meatless sauce is SUPER EASY to make!
  • The flavors are out of this world delicious and your whole family will love it!

So, let me tell you a little bit about this meatless spaghetti dish which has become one of my favorite Italian recipes!

What is Pasta Alla Checca?

Pasta Alla Checca is an Italian pasta dish using raw fresh tomatoes which hails from Rome. This dish is typically cooked in the summer when temperatures rise and is the perfect summer dish!

Ingredients Needed For This Dish

spaghetti, thai chilies, mix of salt and pepper, 2 tomatoes, basil leaves, garlic cloves, Parmigiano Reggiano both grated and whole, bottle of olive oil and balsamic vinegar

You will need the following simple ingredients, which should all be available at your local grocery store, for this wonderful meatless meal:

  • Spaghetti noodles
  • Chopped or diced tomatoes
  • Extra virgin olive oil
  • Thai chilies or some red chili flakes if you like it spicy like I do!
  • Minced Garlic
  • Fresh basil leaves (both to include in the sauce and use as a garnish)
  • Salt
  • Black Pepper
  • Grated Parmigiano Reggiano for garnish (this is the REAL DEAL!)
  • Balsamic vinegar (just a splash at the end makes it perfect!)

As you can imagine, the success of such a basic recipe does depend on the quality of your ingredients. Therefore, choose ripe tomatoes, and preferably at their peak in the summer if you can!

Now let's make what may become one of your go to spaghetti dinners for pasta night!

Easy Recipe Instructions

Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. Add some salt and pepper to taste.

For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using).

It's best if you can let this sit for around 15 -30 minutes to let the flavors infuse.

Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
a blue spoon holding a sauce consisting of olive oil, garlic, diced tomatoes, chilies, and basil leaves

Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain.

Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.

spaghetti with diced tomatoes, basil and garlic with blue tongs

Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar.

If you would like to make this a vegan spaghetti recipe, then simply omit the Parmigiano Reggiano.

This healthy meal, which may just become your favorite pasta, is now ready to serve!

What To Serve With This Dish

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate

This dish pairs well with a lovely and colorful healthy salad, and some garlic bread if you'd like to indulge a little. 😊

Frequently Asked Questions

How can I make this gluten free?

Make this gluten free by selecting a gluten-free pasta.

Can I serve this as leftovers the next day?

This tasty recipe does taste great the next day! I simply heat it up (on a lower heat) in the microwave for a bit and it's totally delish!

Some Other Recipes You May Enjoy!

The BEST Linguine With Pink Shrimp Sauce

Linguine With Pink Shrimp Sauce on a fork and salad in the background

Simple and Delicious Cacio e Pepe

Cacio e pepe

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Pasta Alla Checca Easy Meatless Spaghetti Recipe

Grace
Pasta Alla Checca is a Roman meatless pasta which is super easy and delicious! Featuring a no cook pasta sauce which is great on hot days, you can have this on your table in about 15 minutes!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 906 kcal

Equipment

  • 1 large bowl to add sauce ingredients and combine the pasta and sauce
  • 1 large pot to cook the spaghetti

Ingredients
  

  • ½ lb spaghetti cook according to package directions estimated around 10 minutes

Sauce Ingredients

  • 2 cups chopped tomatoes use ripe tomatoes, roughly 2 medium - large sized tomatoes
  • ⅓ cup extra virgin olive oil
  • 4 each Thai chilies minced; can sub red pepper flakes - this is optional and you can omit if you don't like it spicy!
  • 6 ea garlic cloves minced
  • few each basil leaves torn or chopped
  • salt to taste
  • pepper to taste

Garnishes

  • few each basil leaves torn or chopped
  • Parmigiano Reggiano  grated
  • Balsamic vinegar a splash or two!

Instructions
 

  • Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using). Add salt and pepper to taste.
    Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
  • Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain. Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.
    spaghetti with diced tomatoes, basil and garlic with blue tongs
  • Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar if you fancy!
    spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Notes

Select ripe tomatoes for this dish.  Try to choose the best tomatoes that you can.  This dish tasted the absolute best when tomatoes are at their peak of season! 
If you have time, it's best if you can let the sauce sit for around 15 -30 minutes to let the flavors infuse.
Feel free to omit the Thai chilies or red pepper flakes if you don't like spicy food. 

Nutrition

Calories: 906kcalCarbohydrates: 122gProtein: 22gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gSodium: 365mgPotassium: 1048mgFiber: 8gSugar: 10gVitamin A: 312IUVitamin C: 53mgCalcium: 251mgIron: 5mg
Keyword meatless spaghetti, Pasta, raw tomato sauce, roman pasta dish
Tried this recipe?Let us know how it was!

How To Cook Korean Short Ribs In The Oven

April 19, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Cook Korean Short Ribs In The Oven!

Korean Short Ribs on a gold rimmed plate garnished with green onions and sesame seeds
[feast_advanced_jump_to]

Just thinking about Korean Short Ribs makes my mouth water! If you are in the mood for these, stop right here! You'll want to make this Korean short ribs recipe if:

  • You are ready for some of the most delicious short ribs ever!
  • No grill? No worry! These are easily made in your oven!
  • Korean restaurant quality Korean LA Galbi short ribs sound good to you!
  • You'd like a more affordable option for enjoying this fantastic meat dish! Making it at home saves you money!
  • An easy recipe for these beef ribs is what you are after
  • You want an exceptional meal for special occasions!

If you answered yes to any one of these, then please read on!

Great On An Outdoor Hot Grill, But Also In The Oven!

Korean galbi is absolutely mouthwatering when grilled on an outdoor grill, however it is also fantastic when baked in the oven! So if you don't have a grill, it's raining outside, or you just can't be bothered to set up your grill, no worries! Your own kitchen oven will do an absolutely wonderful job of giving you optimal results on one of the BEST Korean recipes there is! These ribs only require a short time of cooking in your oven!

What Is LA Galbi?

Galbi (or kalbi) is the Korean word for rib, and the dish galbi is usually made with beef short ribs.

When I first heard of LA Galbi, I thought LA stood for the city of Los Angeles. Of course, Los Angeles has some mighty fine Korean food so that sounded reasonable to me! However, the LA stands for the lateral cut of the meat used in this dish. You can see little bones in this cut as pictured below.

A pack of Korean short ribs LA Rib galbi style
Use LA Rib Galbi for this recipe

It's also worthy to note that there is difference between Korean style galbi and LA style galbi! From KoreanBBQOnline.com.au: "Korean-style galbi is portioned in segments across the rib bones and is thicker, whereas the LA-style galbi is cut through the rib bone, thereby resulting in the appearance of 3 eyes of rib bones. In other words, the Korean-style is cut parallel whereas the LA-style is cut perpendicular to the bone. As a result, the LA style is generally more tender and thinner, thereby allowing the marinade to penetrate into the meat more quickly. It is also much quicker to cook Korean-style galbis on a grill given its thinness."

Korean-style galbi uses the english cut of short ribs, whereas the LA galbi happens to be a Korean-American take on this Korean dish!

For this recipe, our main ingredient will be LA galbi, also known as flanken cut, which will help us cook this quickly even in the oven!

Ingredients Needed For This Dish

Asian pear, black pepper in a glass bow, ginger, garlic, onion, brown sugar in a white dish, Shaoxing rice wine, honey, hot sesame oil, and soy sauce

You will need the following ingredients for this dish:

  • LA galbi ribs (find this at your Asian grocery store; if you don't have an Asian grocery near you, ask your butcher for a flanken cut of beef)
  • Brown sugar
  • Soy sauce
  • Asian pear (can sub apple or bosc pear) minced
  • Shaoxing rice wine
  • Garlic minced
  • Ginger minced
  • Sesame oil or hot sesame oil
  • Onion minced
  • Honey
  • Black pepper
  • Sesame seeds for garnish
  • Green onions for garnish

Koreans like to use fruit such as Asian pears in their barbecue marinades. The fruit adds sweetness AND also helps to tenderize the meat! The marinade is a sweet and savory sauce and is absolutely delicious!

Most of these ingredients are for the marinade. So gather these items and let's make some absolutely KILLER Korean short ribs in the oven!!!

Super Easy Instructions For This Short Ribs Recipe!

You won't believe how easy it is to make this LA galbi recipe!

Start by wiping off any blood that may be visible on the ribs. Also check for any possible bone fragments which may be present, and discard those. Set aside.

Combine soy sauce and the rest of the marinade ingredients in a small bowl. The marinade ingredients include everything except the garnishes and the beef ribs.

Using a food processor helps make easy work of mincing the garlic, ginger, onion, and Asian pear and helps shorten your prep time.

Minced onion, garlic, and ginger in a food processor
Use a food processor to mince the garlic, ginger, onion, and Asian pear
Korean short ribs sauce in a glass bowl with a blue spoon
Here's your beautiful marinade!

Next, pour marinade over the ribs, and marinate in your fridge for a minimum 4 hrs or overnight for best flavor. Using a ziploc bag is perfect for this!

Korean Short Ribs covered in a marinade

Take the ribs out of the fridge 30 minutes prior to cooking so that they can come to room temperature, and preheat your oven to 375F.  Remove the ribs from the marinade, and discard the marinade.

Now bake ribs preferably on a broiling pan (or on a rimmed sheet pan) uncovered for 20 minutes, turning after 10 minutes for even cooking. Be sure to place ribs in a single layer on the dish (don't place them on top of each other).

Korean Short Ribs in a glass dish that have just been baked
Here's how they look after baking!

Remove, then turn on your oven broiler. Broil (keeping a close eye!) for between 1- 3 minutes. Your bone tender ribs will look absolutely STUNNING after broiling!

Korean Short Ribs on a gold rimmed plate garnished with green onions and sesame seeds with a silver chopstick in view

This tender meat has magnificent savory flavors which you will agree deserve a 5 star rating!

How To Serve This Korean Galbi!

I do hope you will enjoy some Korean galbi soon! Best served with some white rice and some Korean side dishes such as:

  • Korean spicy bean sprouts
  • Spinach side dish
  • Zucchini side dish

You can cut the meat with a knife, or do as the Koreans and use kitchen shears! Once cut into smaller pieces, it's also fun to have some lettuce leaves on hand and add the meat to make lettuce wraps.

I do hope you will enjoy some great Korean short ribs from your oven soon!

Join Me On A Fun Food Journey!

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Korean Short Ribs on a gold rimmed plate garnished with green onions and sesame seeds

Korean Short Ribs Cooked In The Oven

Grace
Try cooking Korean Short Ribs aka Galbi in your oven! It's super easy and the savory flavors and succulent meat are mouthwateringly delish!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 23 mins
Marinating Time 4 hrs
Total Time 4 hrs 38 mins
Course Main Course
Cuisine Korean
Servings 3 people
Calories 681 kcal

Equipment

  • 1 oven and oven broiler
  • 1 broiling pan or rimmed sheet pan

Ingredients
  

  • 2 lbs LA galbi ribs

Marinade Ingredients

  • 2 tablespoon brown sugar
  • 1 cup soy sauce
  • 1 cup Asian pear minced/grated can sub apple or bosc pear
  • ½ cup Shaoxing rice wine
  • 6 cloves garlic minced
  • 2 inch ginger minced
  • 2 tablespoon sesame oil or hot sesame oil
  • 1 small onion minced
  • 1 tablespoon honey
  • ½-1 tablespoon black pepper

Garnishes

  • ½ tablespoon sesame seeds
  • 2 green onions sliced

Instructions
 

  • Start by wiping off any blood that may be visible on the ribs. Also check for any possible bone fragments which may be present, and discard those. Set aside.
    A pack of Korean short ribs LA Rib galbi style
  • Combine soy sauce and the rest of the marinade ingredients in a small bowl. The marinade ingredients include everything except the garnishes and the beef ribs. Using a food processor helps make easy work of mincing the garlic, ginger, onion, and Asian pear and helps shorten your prep time.
    Korean short ribs sauce in a glass bowl with a blue spoon
  • Next, pour marinade over the ribs, and marinate in your fridge for a minimum 4 hrs or overnight. Using a ziploc bag is perfect for this!
    Korean Short Ribs covered in a marinade
  • Take the ribs out of the fridge 30 minutes prior to cooking so that they can come to room temperature, and preheat your oven to 375F.  Remove the ribs from the marinade, and discard the marinade.
    Korean Short Ribs in a marinade in a glass dish with tongs before baking
  • Now bake ribs preferably on a broiling pan (or on a rimmed sheet pan) uncovered for 20 minutes, turning after 10 minutes for even cooking. Be sure to place ribs in a single layer on the dish (don't place them on top of each other).
    Korean Short Ribs in a glass dish that have just been baked
  • Remove, then turn on your oven broiler. Broil (keeping a close eye!) for between 1- 3 minutes. Your bone tender ribs will look absolutely STUNNING after broiling! They are now ready to serve!
    Korean Short Ribs on a gold rimmed plate garnished with green onions and sesame seeds with a silver chopstick in view

Notes

Please note that the Nutrition facts are calculated with the marinade, however the marinade is discarded prior to baking in the oven.
Enjoy these ribs with some white rice and Korean side dishes such as:
  • Korean spicy bean sprouts
  • Spinach side dish
  • Zucchini side dish
You can cut the meat with a knife, or do as the Koreans and use kitchen shears! Once cut into smaller pieces, it's also fun to have some lettuce leaves on hand and add the meat to make lettuce wraps!

Nutrition

Calories: 681kcalCarbohydrates: 35gProtein: 52gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 130mgSodium: 4471mgPotassium: 1158mgFiber: 4gSugar: 21gVitamin A: 100IUVitamin C: 8mgCalcium: 87mgIron: 7mg
Keyword beef ribs, galbi, short ribs
Tried this recipe?Let us know how it was!

Easy Spicy Chinese Yu Choy!

April 11, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy and Spicy Chinese Yu Choy!

Yu Choy drizzled with spicy sauce on a colorful platter
[feast_advanced_jump_to]

If you are after a super quick, easy, delicious, and healthy side dish, look no further!

This recipe for Easy Spicy Chinese Yu Choy ticks all these boxes! Run, don't walk, to your local Asian market and buy this wonderful Chinese green so that you can enjoy this dish! 😊

What Is Yu Choy?

Yu Choy is a green leafy vegetable commonly used in Chinese cuisine. It is also known as Chinese flowering cabbage and Choy Sum.

"Flowering cabbage" is an apt name, as you can see below that this vegetable characteristically has small beautiful yellow flowers.

The flowers, stalks, and stems are all edible!

Yu Choy drizzled with a spicy sauce and some chopsticks holding the yu choy showing off the flowers

What Does This Vegetable Taste Like?

Yu Choy has an earthy and slightly peppery taste. It also has some sweet and bitter undertones. The taste is quite complex, and incredibly delicious!

Choy Sum vs. Bok Choy

You may wonder if Choy Sum is the same as Bok Choy. Although they are related, these greens are different in both taste and appearance.

Choy Sum is green and leafy, and bears small yellow flowers.

Boy Choy has a white bulb (or stalk) and dark green leaves.

They are both equally delicious, but this particular recipe calls for Choy Sum.

What Ingredients Will I Need For This Dish?

Yu choy in the foreground and jar of Spicy Chili Crisp, black pepper, oyster sauce, soy sauce and hot sesame oil in the background

You will need the following ingredients to make this dish:

  • Yu Choy
  • Salt
  • Spicy Chili Crisp (or your favorite Asian Chili oil)
  • Soy Sauce
  • Oyster Sauce
  • Hot Sesame Oil (or regular sesame oil)
  • Pepper (white is preferred but black pepper will work as well!)

The hardest part of this dish is gathering the ingredients! Now that you have accomplished the hard part, let's blanch some Yu Choy!

Instructions

You won't believe how easy it is to make this delicious vegetable side dish!

First, combine the sauce ingredients (everything except the Yu Choy and salt) in a small bowl.

spicy chili sauce in a glass bowl with some in a spoon
Nice and spicy!

Wash the greens well, and then blanch it in boiling and salted water.  Blanch anywhere from 30 sec to 1.5 minutes depending on how tender you want your dish to be and how thick the stalks are.  You definitely don't want to overdo the blanching. Try to shoot for tender yet crunchy greens!

If your stalks are very thick, you have the option to cut them off and begin blanching those first, followed by the tender leaves for the last 30 seconds of blanching.

Then drain using tongs, and allow the water to drip off the vegetable.   Aim for as much water to drip off as possible.

Yu choy held by some tongs so that it can drain

Finally, place on a plate and drizzle the spicy sauce over the Yu Choy!

Yu Choy drizzled with a spicy sauce

How To Serve This Chinese Dish!

Serve this fantastic side dish alongside your favorite Chinese main! It would pair well with Chinese BBQ Spare Ribs or perhaps Tantalizing Melt In Your Mouth Dong Po Rou!

You can also just enjoy it with some steamed rice.

Once you try this dish, you'll develop a strong craving for Yu Choy!

Yu Choy on a plate drizzled with a spicy sauce

Some Other Recipes You May Enjoy!

The One and Only Hot and Numbing Chengdu Chicken

Chengdu Chicken
#43 Chengdu Chicken

Healthy and Nutritious Spicy Edamame!

Spicy Edamame and chopsticks
#29 Edamame

Please sign up to get the latest recipes and culinary inspiration! Also come along with me on the 1,000 Foods to Eat Journey by signing up here. 😃

Cheers!

Grace

Yu Choy drizzled with a spicy sauce

Easy Spicy Chinese Yu Choy!

Grace
If you are after a super quick, easy, delicious, and healthy side dish, look no further! Run, don't walk, to your local Asian market and get some Yu Choy so that you can enjoy this dish!
Print Recipe Pin Recipe
Prep Time 9 mins
Cook Time 1 min
Total Time 10 mins
Course Side Dish
Cuisine Chinese
Servings 3 people

Equipment

  • tongs
  • large pan for blanching

Ingredients
  

  • ½ lb yu choy
  • ½ ts salt to add to the water when blanching the yu choy

Sauce Ingredients

  • 1 tablespoon Spicy Chili Crisp (or your favorite Asian Chili oil)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 ts hot sesame oil can sub regular sesame oil
  • pepper to taste (white is preferred but can use black)

Instructions
 

  • Combine the sauce ingredients (everything except the Yu Choy and salt) in a small bowl. Set aside.
    spicy chili sauce in a glass bowl with some in a spoon
  • Bring a large pot of water to the boil and add ½ ts salt. Wash the yu choy well, and then blanch it in the water for 30 seconds to 1.5 minutes depending on how tender you want your dish to be and how thick the stalks are.  Drain using tongs, allowing the water to drip off the vegetables.  
    Yu choy held by some tongs so that it can drain
  • Place on a plate and drizzle the spicy sauce over the Yu Choy!
    Yu Choy drizzled with spicy sauce on a colorful platter

Notes

You definitely don't want to overdo the blanching. Try to shoot for tender yet crunchy Yu Choy!
Be sure to allow as much water to drip off the vegetable when draining.  
If your stalks are very thick, you have the option to cut them off and begin blanching those first, followed by the tender leaves for the last 30 seconds of blanching.
 
Keyword Chinese vegetables, choy sum, yu choy
Tried this recipe?Let us know how it was!

How To Make Canadian Poutine!

April 3, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Canadian Poutine!

Poutine consisting of fries covered with cheese curds and gravy in a white dish
[feast_advanced_jump_to]

Crispy fries covered with rich delicious gravy and melted cheese curds? YES PLEASE! This is Canadian Poutine, and it is out of this world DELISH!

Why Make This Poutine Recipe?

Stop right here if you want to experience a mouthwatering Poutine! You'll want to make this recipe because:

  • I will show you how to make crispy fries for your Poutine!
  • We'll make a rich gravy that combines both chicken and beef broth that you'll want to SMOTHER your fries with!
  • This recipe is straightforward, easy, and DELISH!
  • Poutine is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Poutine is listed in the Canadian section and this is food #61 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Poutine before, please be sure to take the time to enjoy this MUST try food!

What Ingredients Will I Need?

Cartons of beef and chicken broth, 4 russet potatoes and cheese curds

The list of ingredients you will need is pretty short! They include:

  • Russet potatoes
  • Chicken Broth
  • Beef Broth
  • White cheese curds
  • Butter
  • Flour
  • Salt
  • Pepper
  • Vegetable oil (for deep fat frying)

You probably already have most of these items available, and may just be missing some white cheese curds!

So gather these ingredients together, and let's make some Poutine!

Easy Instructions!

It's easy to make this Canadian comfort food!

Soak Your Potatoes!

In order to achieve some nice crispy fries, you will want to soak your cut up Russet potatoes in cold water. Soaking helps to remove the starch so that you can achieve the crispiness you are after. You'll want to soak the fries for at least one hour. You could even soak them overnight if you like!

After soaking, drain and then pat the potato strips dry and try to remove as much moisture as you can. Set these aside and heat up your deep fat fryer to 300F.

strips of russet potato soaking in water in a blue bowl

White Cheese Curds!

30 minutes before starting to make your Poutine, take the cheese curds out of the fridge and allow them to come to room temperature. This helps them melt a bit easier. 😊

The Gravy!

I like to use a mixture of chicken and beef broth for the gravy. Simply start by making a roux. Melt some butter in a saucepan and then whisk in flour, stirring constantly for around 5 minutes until you achieve a nice light brown roux.

Then add the chicken and beef broths, a little at a time. Bring to the boil and then simmer for a few minutes until you get a nice gravy. Season to taste with salt and pepper, and keep it warm until you are ready to smother your fries with it!

flour and melted butter in a saucepan
Melted butter and flour in a saucepan
a roux with a blue whisk in a saucepan
Light brown roux made with butter and flour
gravy in a saucepan
Lovely rich gravy!

Crispy Fries

Now, let's talk crispy fries!

We have a 2 step frying process: first at 300F and then the second at 350F. The first frying softens the potatoes and prepares them to crisp up when they go back in at 350F!

french fries in a fryer
First frying at 300F
french fries in a fryer
Second frying at 350F

You'll want to fry for around 5 minutes each time, for a total of around 10 minutes of frying time. Drain on paper towels and then immediately transfer to a plate.

Assemble!

Poutine consisting of fries covered with cheese curds and gravy in a white dish

Lay your fries down on your plate. Top with the cheese curds. Then smother with HOT gravy! You want this to be really hot so that the cheese becomes melty!

That's it! Time to DIG IN!

Some Fun Ways To Enjoy Poutine!

There is a restaurant called La Banquise in Montreal, Canada which serves Poutine 31 different ways (at last count!). I took inspiration from their menu to serve my dish with guacamole, sour cream, and tomatoes one evening. Later I tried it with sautéed mushrooms, onions, and green bell peppers. Sorry about the pics here, but both were delicious!

Poutine with guacamole, sour cream, and tomatoes
Poutine with sour cream, guac, and tomatoes
Poutine with mushrooms, onions, and green bell peppers
Poutine with mushrooms, onions, and green bell peppers

Enjoy it the traditional way, or with toppings of your choice, it's all VERY GOOD!

By the way, check out Canada's McDonald's Poutine which is on their menu!

Do yourself a favor and have some delish Canadian Poutine ASAP!

Some Other Recipes You May Enjoy!

An Easy And Delicious Green Chile Burger Awaits!

Green Chili Burger With cheese

Absolutely MUST TRY Nashville HOT Chicken!

Nashville Hot Chicken on a slice of white bread with pickles on top pierced with a toothpick

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Poutine consisting of fries covered with cheese curds and gravy in a white dish

How To Make Canadian Poutine!

Grace
Crispy fries covered with rich delicious gray and melted cheese curds? YES PLEASE! This is Canadian Poutine, and it is out of this world DELISH!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Soaking potatoes 1 hr
Total Time 1 hr 35 mins
Course Main Course, Snack
Cuisine canadian
Servings 3 people
Calories 3422 kcal

Equipment

  • 1 Deep Fat Fryer
  • 1 Saucepan

Ingredients
  

  • 2.25 lbs russet potatoes choose large potatoes that are similar in size; cut into ¼"-½" fries (no need to peel)
  • 1 qt vegetable oil for deep fat frying
  • ½ lb white cheese curds can use another color if white is not available!

Gravy

  • 1 cup beef broth use unsalted or low salt if you can
  • 1 cup chicken broth use unsalted or low salt if you can
  • 4 tablespoon butter
  • ¼ cup flour
  • salt to taste
  • pepper to taste
  • cornstarch only needed if you feel you need to thicken the gravy; use according to package directions

Instructions
 

Soak The Potatoes

  • Begin by soaking your cut up Russet potatoes in cold water. You'll want to soak the fries for at least one hour. You could even soak them overnight if you like! After soaking, drain and then pat the potato strips dry and try to remove as much moisture as you can. Set these aside and heat up your deep fat fryer to 300F.
    strips of russet potato soaking in water in a blue bowl

Cheese Curds

  • 30 minutes before starting to make your Poutine, take the cheese curds out of the fridge and allow them to come to room temperature. This helps them melt a bit easier. 😊

Rich Delicious Gravy

  • Start by making a roux. Melt some butter in a saucepan and then whisk in flour, stirring constantly for around 5 minutes until you achieve a nice light brown roux.
    a roux with a blue whisk in a saucepan
  • Then add the chicken and beef broths, a little at a time. Bring to the boil and then simmer for a few minutes until you get a nice gravy. Season to taste with salt and pepper, and keep it warm until you are ready to smother your fries with it! (If you feel you need to thicken the gravy add a little cornstarch according to package directions.)
    gravy in a saucepan

Crispy Fries!

  • Fry the dried strips of potatoes at 300F for around 5 minutes. Try not to overcrowd and fry in batches if necessary. Drain on paper towels and then increase the heat to 350F.
    french fries in a fryer
  • Fry the fries at 350F for another 5 minutes, or until they are a nice golden brown. Drain on paper towels and then immediately transfer to a plate
    french fries in a fryer

Assemble Your Poutine!

  • Lay your fries down on your plate. Top with the cheese curds. Then smother with HOT gravy! You want this to be really hot so that the cheese becomes melty! Enjoy!
    Poutine consisting of fries covered with cheese curds and gravy in a white dish

Notes

If you can't find white cheese curds (or cheese curds), you could sub mozzarella.  Just pull some apart to make some "mozzarella curds"
In a pinch you could use frozen french fries and ready made gravy.  It's all good! 
Be sure the gravy is really hot when pouring over your fries and curds so the cheese will get nice and melty!
Enjoy! 

Nutrition

Calories: 3422kcalCarbohydrates: 71gProtein: 31gFat: 341gSaturated Fat: 62gPolyunsaturated Fat: 181gMonounsaturated Fat: 72gTrans Fat: 2gCholesterol: 83mgSodium: 695mgPotassium: 1684mgFiber: 5gSugar: 3gVitamin A: 36IUVitamin C: 19mgCalcium: 612mgIron: 4mg
Keyword cheese curds, comfort food, french fries, poutine
Tried this recipe?Let us know how it was!

Easy Guacamole With Sour Cream And Tomatillos!

March 30, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy Guacamole With Sour Cream and Tomatillos!

Guacamole in a molcajete with a pestle garnished with cilantro
[feast_advanced_jump_to]

Most people are familiar with the delicious Mexican dip called guacamole! Traditionally it consists of avocado, lime juice, onion, chilies, cilantro, salt and pepper. This version is SO DELICIOUS!

Here I want to share with you another version which is equally yummy! Guacamole with sour cream and tomatillos!

Why You Need To Try This!

I truly believe you need to make this variation on the traditional guacamole because:

  • It's easy and delicious!
  • Sour cream is always welcome!
  • The taste is so very tangy and creamy!
  • This version includes roasted tomatillo and serrano which add an extra layer of depth to this dip!
  • It's so fun to try a new variation on the customary guac we are used to!
  • You will enjoy this version which is inspired by the guac made in the Zacatecas region of Mexico, as mentioned in the book, 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Guacamole was food #12 on my quest to prepare and eat each of the foods listed in the book. Ms. Sheraton describes a guacamole which is made with tomatillos and sour cream in the North-Central Zacatecas region of Mexico. It was exciting to me to read about this variation on the traditional guacamole, so I knew I had to try it!

Ingredients You Will Need To Make This Guacamole

avocado, onion, sour cream in a glass bowl, cilantro, serrano pepper, lime, and tomatillo

You will need the following ingredients to make this delicious "avocado sauce," which is what the word "guacamole" actually means!

  • Avocado - recommendation is to use Hass, which is THE BEST type to use for guacamole!
  • Sour Cream
  • Tomatillos
  • Olive oil
  • Lime
  • Cilantro
  • Onion
  • Serrano pepper
  • Salt and pepper to taste

The combination of these ingredients is just heavenly! So once you have gathered all your ingredients let's make this guac!

Here Are The Easy Instructions!

This delicious Mexican dip is super easy to make! Start by roasting seasoned and sliced tomatillo and serrano pepper until softened.

Slices of tomatillo and sliced serrano pepper
Seasoned and sliced tomatillo and serrano
Roasted slices of tomatillo and serrano pepper
Tomatillo and serrano after roasting

Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado, and mash away!

Avocados, tomatillos, and serranos in a molcajete
Avocado and roasted tomatillo and serrano in a molcajete
Guacamole in a molcajete with a pestle
Mashed avocado, tomatillo, and serrano

The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.

guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle

Combine and your Zacatecas style Guacamole With Sour Cream with Tomatillos is ready to enjoy!

What To Eat With This Mexican Creamy Dip!

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!

I do hope you will try this soon!

Guacamole in a molcajete with a pestle and garnished with cilantro

Some Other Mexican Recipes You May Enjoy!

Easy and Supremely Delicious Spicy Guacamole

Guacamole in a molcajete with a pestle and cilantro as garnish

Chalupas Poblanas

Chalupas Poblanas

Join Me On A Fun Food Journey!

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Guacamole in a molcajete with a pestle garnished with cilantro

Easy Guacamole With Sour Cream And Tomatillos!

Grace
This variation on the traditional guacamole is so very delicious and MUST be tried!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Cooling time 10 mins
Total Time 35 mins
Course accompaniment, sauces
Cuisine Mexican
Servings 3 people
Calories 171 kcal

Equipment

  • molcajete nice to use one if you have it! But optional of course 😊

Ingredients
  

  • 1 large avocado use Hass if you can; sub 2 small/mini avocados for one large
  • ¼ cup sour cream
  • 1-2 tomatillos sliced or cut up into small pieces
  • 1 serrano pepper cut into small pieces
  • ½ lime juice from ½ of a lime
  • 2 tablespoon cilantro torn into small pieces or chopped; can stir it all in or reserve some for garnish
  • ¼ cup onion minced
  • salt to taste
  • pepper to taste
  • 1 ts olive oil

Instructions
 

  • Preheat your oven to 400F. Add sliced/cut up tomatillos and serrano to an ovenproof baking pan. Drizzle the olive oil and add a pinch of both salt and pepper. Roast in your oven for around 15 minutes or until the tomatillos and serrano have softened. Remove from your oven and allow to cool (should take around 10 minutes).
    Roasted slices of tomatillo and serrano pepper
  • Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado(s), and mash away!
    Guacamole in a molcajete with a pestle
  • The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.
    guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle
  • Stir to combine well and your Zacatecas style Guac with Sour Cream and Tomatillos is ready to enjoy!
    Guacamole in a molcajete with a pestle garnished with cilantro

Notes

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!
 

Nutrition

Calories: 171kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 12mgPotassium: 418mgFiber: 5gSugar: 2gVitamin A: 273IUVitamin C: 13mgCalcium: 35mgIron: 1mg
Keyword avocado, dip, guacamole
Tried this recipe?Let us know how it was!

Italian Braised Lamb In Egg And Lemon Sauce

March 28, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Italian Braised Lamb In Egg And Lemon Sauce!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl
[feast_advanced_jump_to]

This Italian lamb dish is absolutely amazing. Tender and succulent lamb in a zingy and zesty lemon and egg sauce is a favorite of Romans during Easter. I believe it will become an Easter favorite for you too!

Why You Should Make This Braised Lamb Dish

This exquisite lamb dish MUST be experienced, at Easter or anytime of the year you crave some tender lamb! You will want to make this dish because:

  • It's absolutely delicious! Cooked until tender, the lamb is served with a fantastic lemon and egg sauce that is silky smooth
  • Lamb and egg are symbolic of the Crucifixion and Resurrection (respectively), so this dish is perfect for celebrating Easter
  • For such a sumptuous dish, it's actually very easy to make!
  • Braised Lamb In Egg And Lemon Sauce aka Abbacchio Brodettato, is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Abbacchio Brodettato is listed in the Italian section and this is food #60 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Italian Braised Lamb In Egg And Lemon Sauce before, please be sure to take the time to enjoy this MUST try food!

What Does Abbacchio Brodettato Mean?

Abbacchio refers to a "freshly slaughtered suckling lamb" (sourced from LaCucinaItaliana.com). Furthermore, the lamb should be less than 11 pounds and the color of its meat should be pale pink.

Brodettato means "in a little broth" and the verb "brodettare" means "to thicken a dish with egg yolk and lemon juice."

So this dish is aptly named! Now, it is very difficult to obtain meat from a young lamb where I am, therefore I will be using lamb stew meat in this recipe.

Ingredients You Will Need For This Dish

There are two phases to making this dish. The first phase involves braising the lamb until it is nice and tender. The ingredients you will need for this phase are:

lamb stew meat, prosciutto, garlic, onion, a bottle of chardonnay, flour in a glass bowl, chicken broth in a glass bowl
  • Lamb stew meat
  • Olive oil
  • Chicken broth
  • Garlic
  • Onion
  • Flour
  • Dry white wine
  • Prosciutto
  • Salt and pepper

The second phase involves adding the lemon and egg sauce, which is done at the end of the cooking time. Ingredients needed for this phase are:

bottle of marjoram, Italian parsley, a whole lemon, an egg yolk in a glass bowl, and pepper on a white dish
  • Egg yolk
  • Zest and juice from ½ lemon
  • Marjoram (I couldn't find fresh marjoram so used ground dry marjoram)
  • Pepper
  • Italian parsley (as a garnish)

Now let's get ready to prepare a MOST succulent and tender lamb!

Instructions To Make This Braised Lamb Dish

Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add a little flour to the meat.

Next, sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.

Lamb stew meat seasoned with salt and pepper in a glass bowl
Seasoned and floured lamb stew meat
Minced onion and garlic and prosciutto in a cast iron pan
Sauté minced onion, garlic, and prosciutto

Then increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates.

It's time to then add the chicken broth and reduce the heat to a simmer. Cover the pan and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.

Please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!

Lamb stew meat with prosciutto and onion
Brown lamb on all sides
Lamb stew meat with prosciutto and onion with wine
Add wine and stir until it evaporates

Now get ready for the second phase which is a little tricky but not too bad! A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.

Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background

When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat.

Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon. 🥚🍋

Egg and lemon sauce from a white bowl being added to braised lamb
Add the egg and lemon sauce on low heat or off the heat
Italian Braised Lamb In Egg And Lemon Sauce with a blue spoon
Admire your beautiful creation!

Enjoy This Italian Braised Lamb At Easter Or Any Day!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

This tender and delicious lamb with the zingy zesty taste is PERFECT for Easter or for any day!

It would be lovely to serve this with some Italian focaccia bread, to mop up any of the extra sauce that remains.

Enjoy it at Easter as many Romans do, or treat yourself anytime you crave a stupendous and flavorful lamb dish!

Some Other Recipes You May Enjoy!

Indulgent Amarone Red Wine Risotto

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies

Linguine Alle Vongole

Linguine With Clam Sauce with salad in the background

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Italian Braised Lamb In Egg And Lemon Sauce

Grace
Tender and succulent lamb in a zingy and zesty lemon and egg sauce is perfect for Easter or any day you are craving a stupendous and flavorful lamb dish!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 605 kcal

Equipment

  • 1 Large covered skillet

Ingredients
  

Braised Lamb

  • 1 lb lamb stew meat cut into cubes or bite sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 small onion minced
  • ½ cup dry white wine
  • ½ cup chicken broth (low salt) may need more if the mixture becomes too dry
  • ½ tablespoon flour
  • 2 oz chopped prosciutto
  • ¼ ts salt
  • ¼ ts pepper

Egg and Lemon Sauce

  • 1 egg yolk
  • ½ lemon juice juice from ½ a lemon
  • ½ lemon zest zest from ½ a lemon
  • ¼ ts marjoram use fresh if you can find it but if not use ground dry marjoram
  • ¼ ts pepper

Garnish

  • 2 sprigs Italian parsley chopped

Instructions
 

  • Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add the flour to the meat and stir to coat the lamb.
    Lamb stew meat seasoned with salt and pepper in a glass bowl
  • Add olive oil to your skillet set on a medium high heat. Sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
    Minced onion and garlic and prosciutto in a cast iron pan
  • Increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates. Then add the chicken broth and reduce the heat to a simmer. Cover the skillet and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
    Lamb stew meat with prosciutto and onion with wine
  • A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
    Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background
  • When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat. Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
    Egg and lemon sauce from a white bowl being added to braised lamb
  • Garnish with some Italian parsley, and enjoy your succulent Abbacchio Brodettato!
    Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Notes

If you are sensitive to salt, adjust the amount of salt down and use unsalted chicken broth.  The prosciutto adds salt so using salted broth may make the dish too salty.
You may add extra broth or water to the lamb as it is braising if you feel the mixture is too dry.  However please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!
The trickiest part is adding the egg and lemon sauce.  Please be sure to do this when the lamb is on a low heat, or take it off the heat.  Adding it to hot lamb may make the egg scramble. We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
This dish is PERFECT for Easter! 

Nutrition

Calories: 605kcalCarbohydrates: 11gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 263mgSodium: 654mgPotassium: 901mgFiber: 1gSugar: 3gVitamin A: 234IUVitamin C: 11mgCalcium: 67mgIron: 5mg
Keyword braised, Easter dish, egg and lemon sauce, Lamb
Tried this recipe?Let us know how it was!

Easy Haitian Rice and Beans

March 21, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Easy Haitian Rice and Beans!

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl
[feast_advanced_jump_to]

The Haitians definitely know how to make a simple and humble dish of rice and beans SPECTACULAR!

Haitian cuisine is a Creole cuisine and has a signature BOLD and SPICY flavor! You will experience these flavors in this yummy rice dish!

Why Make This Rice and Beans Recipe?

You will want to make this fantastic Haitian Rice and Beans recipe because:

  • Quite simply it is DELICIOUS!
  • It is super easy to make!
  • This recipe uses canned beans which means no soaking and cooking time needed for dry beans. You can have this on your table in about 45 minutes (including resting time)!
  • It's nutritious! Rice and beans are a staple food around the world and the beans provide protein and fiber, and can be a meal in itself.
  • This dish is very inexpensive to make and totally budget friendly!
  • You can enjoy one of the great dishes of Haiti!
  • It is the perfect accompaniment to meats such as chicken, especially Haitian Chicken!

So, let me tell you what ingredients you will need for this dish!

Ingredients Needed For Haitian Rice and Beans

Here's what you will need to make this superb rice dish:

Ingredients for Haitian Rice and Beans including rice, whole cloves, whole allspice, a box of Maggi chicken bouillon and a bouillon cube, sprigs of thyme, garlic, Scotch bonnets, half an onion, coconut milk, can of black beans and bottle of olive oil
  • Rice (long grained works perfectly!)
  • Black beans (canned) - you could also use canned pinto beans or red kidney beans
  • Onion
  • Garlic
  • Fresh thyme
  • Scotch bonnet peppers
  • Chicken bouillon cube (please use Maggi just as the Haitians do!)
  • Whole cloves and whole allspice
  • Coconut milk and water
  • Olive oil
  • Salt
  • Pepper

You may have most of these items on hand already! 😃

Now allow me to show you how EASY this is to make!

SUPER EASY INSTRUCTIONS

Honestly this couldn't be easier to make!

Start by placing your pot on a medium high heat and heat up some olive oil. Once the oil is hot, add minced onion and garlic and sauté for around 2 minutes.

Then add the remaining ingredients; rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.

Stock pot with diced onions and garlic
A stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings

Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired. That's it!

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

What To Serve With Haitian Rice and Beans

The PERFECT accompaniment to this dish is Poul Nan Sos (Chicken in Sauce), otherwise known as Haitian Chicken!

Haitian Chicken with Haitian rice and beans on a white plate

This pairing is a total match made in Heaven!

I do hope you will enjoy these rice and beans accompanied by some Poul Nan Sos soon!

Some Other Recipes You May Enjoy!

Belizean Garnaches

Several Belizean garnaches corn tortilla topped with refried beans, chicken, shredded cheese, and hot pepper onion sauce

Belizean Hot Pepper Onion Sauce

Belizean Hot Pepper Onion Sauce in a bowl and habaneros

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Jwi manje ou! (Enjoy your food in Haitian Creole)

Grace

Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Easy Haitian Rice and Beans Recipe

Grace
Haitian Rice and Beans is super delicious! This dish is made easy using canned black beans and is the perfect dish to accompany a plate of yummy Haitian Chicken!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 29 mins
Resting Time 10 mins
Total Time 44 mins
Course Side Dish
Cuisine Haitian
Servings 4 people
Calories 472 kcal

Equipment

  • 1 large pot with a cover

Ingredients
  

  • 1 cup rice long grain works just great for this
  • 15 oz black beans canned (don't drain)
  • ½ onion minced or diced
  • 6 cloves garlic minced
  • 3 sprigs thyme
  • 2 Scotch bonnet peppers can vary the amount according to the level of heat that you like
  • 1 chicken bouillon cube Haitians like to use Maggi as do I! (can sub 1 cup of chicken broth for the bouillon cube and water if you prefer)
  • 2 each whole cloves
  • 2 each whole allspice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon olive oil
  • ½ ts salt plus additional added to taste
  • ¼ ts pepper plus additional added to taste

Instructions
 

  • Place your pot on a medium high heat and heat the olive oil. Once the oil is hot, add the minced onion and garlic and sauté for around 2 minutes.
    Stock pot with diced onions and garlic
  • Then add rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.
    A stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings
  • Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired.
    Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Notes

This is a fantastic side dish to accompany Delicious Haitian Chicken!  
Remember that the whole cloves and allspice are in the finished dish so watch out for those when eating your rice (some people aren't fans of eating these whole :-)).
You can leave the Scotch bonnet(s) whole while cooking and remove at the end (for less heat) OR you can slice them up and cook them sliced for more heat!  Vary the numbers of Scotch bonnets and/or method you use to deliver just the amount of heat that you like.  
Sub 1 cup of chicken broth for the water and chicken bouillon cube if preferred.
Enjoy! 

Nutrition

Calories: 472kcalCarbohydrates: 68gProtein: 15gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 547mgPotassium: 628mgFiber: 11gSugar: 1gVitamin A: 94IUVitamin C: 12mgCalcium: 77mgIron: 5mg
Keyword black beans and rice, rice and beans
Tried this recipe?Let us know how it was!
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 26
  • Go to Next Page »

Primary Sidebar

Sign up so that you never miss the greatest recipes!

About Me

Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

Chief Taste Tester Toby

Toby Chief Taste Tester

Recent Posts

  • Easy and Delicious Blistered Japanese Shishito Peppers Recipe!
  • How To Make Easy and Spicy Mango Chutney!
  • Easy Date and Tomato Chutney Recipe!
  • Pasta Alla Checca Easy Meatless Spaghetti
  • How To Cook Korean Short Ribs In The Oven

Recent Comments

  • Grace on Easy To Make Cachumber - Delicious Indian Salad
  • Naoko on Easy To Make Cachumber - Delicious Indian Salad
  • Grace on How To Make Delicious Cajun Smothered Chicken!
  • Scott on How To Make Delicious Cajun Smothered Chicken!
  • Grace on Korean Green Onion Kimchi - Pa Kimchi

Archives

Categories

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Footer

Amazon Associates Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Explore Cook Eat on the Foodie Pro Theme