Dashi (simple Japanese seafood stock)

Dashi is a super simple Japanese seafood stock. I’m guessing if you’re reading this right now, that you have a Miso soup recipe in front of you that you’re getting ready to make. But if not, you absolutely must try this one; Miso Soup with Shrimp, Shiitake and Bok Choy. Even if you’re not making Miso soup, let me tell you why you should make Dashi your ‘go to’ seafood stock for any recipe. For one, it’s made with kombu! Kombu is a sea vegetable, aka kelp. The type you’ll use for this recipe is normally sold in dried strips and looks something like this.↓ Here in the United States we rarely integrate seaweed as an ingredient for any recipe, … Read more…

Gluten Free Dark Mocha Brownies

As you might know by now, I’ve been on the search for that gluten-free flour (I’m not talking about a blend) that could easily substitute wheat flour at a 1:1 ratio. I happened to stumble across teff flour. The more I read about it, the more hopeful I became. I even saw a few baking recipes that people were using just teff, no other flours. Could this really be the one??? I started getting really excited. Well, I fell a little too hard for teff flour, a little too soon. But see, I’m naturally an eternal optimist. If someone tells me something doesn’t exist or can’t be done, I’m always right there trying to prove him or her wrong, sometimes … Read more…

Pumpkin Spiced BBQ Ribs

The high today is supposed to be 80ºF here in North Carolina. It feels like summer. So I’m thinking, let’s fire up the grill! But wait, pumpkins are in-season, maybe I should make a pumpkin pie? Why can’t I enjoy both at the same time? Who makes these rules anyway? Grilling is only for summer? Pumpkins are only for pie? Bah rules! They were made to be broken. This recipe is proof. PUMPKIN SPICED BBQ RIBS Servings 6-8 8 lbs. pork baby back ribs (remember, the key to good ribs are starting with good ribs) THE RUB: 1/2 cup white sugar 1/4 cup brown sugar 1/8 cup kosher salt 1 1/2 tbsp. pumpkin pie spice 1 tbsp. paprika 1 tbsp. … Read more…

Can’t find galangal root? I couldn’t either!

But I did find these… And if you’re from my neck of the woods, I’m sure you’re wondering where. I’ll be honest. I dream of a day when I can take one trip to one grocery store and find everything I need for every recipe I find. I know it will never happen, but it’s nice to dream isn’t it? There’s nothing worse than running all over town to every store you can think of that might have what you’re looking for, and then still not be able to find it! If there’s one thing I despise more than anything in life, it is wasting precious time…well, unless it’s time that I choose to waste. My mom has been talking … Read more…

Saffron Cauliflower Rice

A good friend suggested cauliflower rice a while back. I’m always excited for a new alternative to grain, but always a little wary on how these alternatives end up stacking up to the real deal. Either way, I figure anything is worth a try. From what I’ve read, there is pretty much only one way to prepare cauliflower to create rice and I’m here to share. First, it’s obvious why they named it cauli”flower”. Start by pulling back the leaves to expose the cauliflower head. Then cut off the leaves and any bad spots you might see on the cauliflower. Remove the stem. Now cut the cauliflower florets away from the stalk. Place the cauliflower florets in a food processor … Read more…

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