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Continue reading →: *Pat or Pad Thai (Luxurious version with prawns)from Thai Food (page 562) by David Thompso Had to do something with the salted white radish! dried prawns tamarind water Chinese chives palm sugar fish sauce thin rice noodles white radishes bean sprouts red shallots limes firm bean curd dry-roasted peanuts
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Continue reading →: Salted White Raddishfrom Thai Food by David Thompson A 6 plus day process. Day 2: Home grown. They were significantly bigger at the start!
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Continue reading →: Tom klong hoy malaeng puuSoup of mussels and tomatoes from Classic Thai Cuisine by David Thompson fish saucegalangallemongrassmusselspalm sugartomatoesdried chilesgreen chilesstockred shallotstamarind waterpak chi farang ( no saw tooth coriander, so substituted regular) Served with jasmine rice
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Continue reading →: No Noodle Pad Thaifrom Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl Recipe online also: https://www.epicurious.com/recipes/food/views/no-noodle-pad-thai-51255630 Ingredients: 1 daikon radish, peeled or zucchini 4 carrots, peeled 4 cups mung bean sprouts 4 scallions, thinly sliced 12 oz organic, GMO-free firm tofu, cut in quarters 1 small…
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Continue reading →: *Wild Weed Piefrom Wild Weed Pie: A Lifetime of Recipes(page 47) by Janni Kyritsis and Roberta Muir Home Made Organic Filo Greek oregano ricotta cheese red onions olive oil bitter greens (Home grown Sorrel, Chard, Betroot Leaves, English Spinich Leaves, Tarragon, Greek Basil) Version 1: Janni‘s trick of folding/crumbling the pastry for the top so it falls…
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Continue reading →: Rice-filled tomatoes (Gemista)from Be Inspired – A Month of Greek: Inspired by Janni Kyritsis (page 32) by Janni Kyritsis and Roberta Muir Stuffed Monte Rosa Heirloom Tomatoes (Basmati Rice, Organic Brown Onion, Flat Leaf Parsley)
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Continue reading →: Spring miso soupfrom Sushi: Taste and Technique (page 238) by Kimiko Barber and Hiroki Takemura broccolidashifirm tofulight miso Had the above ingredients left over and entered into eatyourbooks.com. It is a very useful subscription for cooks.
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Continue reading →: Fusilli Tris with Tuna SauceRecipe per the packet. EVOO, garlic, parsley, tomatoes, and canned tuna. Simple, quick (<15m. The pasta takes 13m to cook). And very tasty!
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Continue reading →: Chickpea and vegetable soup with fetafrom Flavours of the Middle East: Spiced and Aromatic Recipes from the Ancient Landsby Ghillie Basan (onions, celery, carrots, garlic, cumin, coriander seeds, turmeric, bay leaves, chillies, tomato puree, vegetable stock, canned chopped tomatoes, can chickpeas, parsley, coriander, feta, and lemon to serve). I omitted the sugar.Flavours of the Middle…
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Continue reading →: Orange Ginger Salmon en Papillotereceipt online: https://drhyman.com/blog/2022/10/31/orange-ginger-salmon-en-papillote/ Ingredients: 1 orange, zested and juiced 3 garlic cloves, microplaned 1-inch fresh ginger, microplaned 1 tablespoon toasted sesame seeds ¼ teaspoon sea salt ¼ cup coconut aminos or tamari 1 ½ tablespoons avocado oil 4 (6-ounce) wild-caught salmon fillets, cut into 2-inch pieces 2 bok choy, cut…
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