There’s nothing like the flavor of an authentic Greek gyro sandwich. The marriage of the flavors and textures from the slow roasted tender lamb, the warm, chewy pita bread, the creamy, tangy Tzatziki sauce, and the crunch from the fresh spinach and red onion hit all the senses.
Cauliflower is a very mild vegetable and is most often seen on veggie trays because it has a great crunch and holds up well with thick dips. Roasting cauliflower brings out a sweet, nutty flavor that’s quite unexpected the first time you try it. The preparation in this recipe by keeping the cauliflower head whole creates wonderful little pockets for the spicy green curry sauce to seep into while it bakes. And look at the beautiful caramelization on the outer crust!
I was first drawn to forbidden rice due to its health benefits and beautiful deep purple hue, but after one bite, I quickly fell in love with its flavor. For those of you who haven’t discovered forbidden rice yet, keep reading!
Americans love fried chicken. The conundrum for anyone trying to eat healthily is the word ‘fried.’ This recipe is my healthier play on ‘General Tso’s Chicken’ using tempeh which is a fermented soy product. Tempeh’s fermentation process retains the whole soybean which gives tempeh a higher content of protein, dietary fiber, and vitamins. The outer crunchy coating on the tempeh is a mixture of cornstarch and aromatic ingredients like ginger, garlic, and sesame oil. I kept the sauce fairly traditional to continue the deep flavors of the ginger, garlic, and green onions, plus a generous amount of chile paste for a little kick.
Here’s one more chili recipe for the season, this time inspired by flavors of Mexico and just in time to celebrate Cinco de Mayo. After slow cooking for hours, and filling the house with an amazing aroma, this chili is infused with smoky Mexican spices and the deep, slow roasted caramel malt notes from the beer. The addition of the sweet potatoes adds a healthy dose of vitamins B and C, plus their inherent sweetness balances the heat from the poblano peppers.
The chili itself is very hearty and filling; however, if you have a noodle-head at home as I do, the addition of the pasta works great here. Either way of serving, it’s sure to be a family favorite.
I had a lot of fun creating this recipe because I had never cooked with fresh coconut before but had always wanted to. I had no idea what to expect as far as the availability of fresh coconuts in St. Louis, so, fortunately, my local grocer sells whole coconuts which have been previously scored. After only a few firm taps with a hammer on the score lines, the shells broke open, and the room was filled with the wonderful aroma of fresh coconut. When I saw the gorgeous interior of the shells, I knew that was going to be the vessel for serving.
The flavors in this dish are classic Thai with an intricate blend of texture, color, strong aromatic components, delicate seafood, and a spicy edge at the finish.
This recipe is my daughter’s second favorite pasta dish. In Italian, it’s called Fettuccine Aglio e Olio. In the United States, we call it Olive Oil and Garlic Fettuccine. It’s a simple yet very flavorful traditional dish comprised of garlic two ways; herb infused olive oil, fresh herbs, and tender cooked pasta. And if you have your prep done ahead of time, you can easily have this dish on the table in less than 30 minutes.
There is a fair amount of spice here between the Serrano pepper and the red chile flakes so scale up or down according to taste.
I made this dish right after the holidays to help make up for some of those less than healthy meal choices we ate between Thanksgiving and New Years. This is an immensely flavorful vegetarian dish guaranteed to restore your body’s antioxidants, beta-carotene, potassium, and vitamins A and C.
If you haven’t had Malaysian food before, prepare your taste-buds for a treat. Authentic characteristic in traditional Malay cuisine is first and foremost the generous use of spices closely followed by coconut milk which gives Malay dishes their rich, creamy flavor.
To answer the obvious question, yes, I like to play with my food. I especially enjoy putting my own twist on recipes like turning a dirty vodka martini into a vodka martini relish. It has the wonderfully boozy, briny, olive flavors you expect, along with some added sweetness from the red onion and piquillo peppers.
It seems strange to call these meatballs, meatballs considering there isn’t any meat in them, however every other word I tried to come up with to describe them just didn’t sound right. So we’re going with meatballs! Whatever you want to call them, they were fantastic! The creamy lentils were the perfect binder to hold the ingredients together, and the earthy, deep roasted flavor from the vegetables, paired with the bright acidity from the pesto and herbed spicy tomato sauce were a match made in vegetarian heaven.