Tag Archives: Balanced
Vegan Stuffed Shells
This is the dish food writer Joy Manning takes to Christmas dinner at her mother’s house, because it fits in with the rest of her family’s food, and no one complains about it being vegan because they can’t tell the difference. The shells are filled with a wonderfully savory, lightly tangy concoction based on raw
Grilled Potato Skins Recipe
The Spruce / Ahlam Raffii Potato skins are a bar food favorite and fun to serve on football Sunday and at family gatherings. But the traditional method of preparation can take up to an hour and a half in the oven. This grilled version is quick and easy, calling for microwaving the potatoes and then
Chai Spice Blend
Chai spice is a warming and comforting mix of spices that serves many purposes. From delicious chai lattes to chewy chai muffins, the mixture drives the flavor of many recipes across traditions from around the world. Mainly made out of ginger, cinnamon, cardamom, cloves, and coriander, depending on the variation, chai spice can also include
Thai Stir-Fried Noodles With Vegetables
Asian cuisine is known for its stir-fry dishes, and Thai food is no exception. This stir-fried noodle recipe boasts a flavorful stir-fry sauce with carrots, mushrooms, broccoli, red pepper, and bean sprouts. Feel free to swap out some of the vegetables for favorites, or add a bit of protein such as chicken, tofu, or shrimp
Dev’s Dorm Room Casserole
Craving real food with a touch of home, I decided to experiment with my microwave (the only cooking implement allowed in my college dorm), and made this delectable casserole! Quick, easy, and tastes like a home cooked meal. Perfect for every college student and single non-cook. Submitted by DEVINT Updated on January 14, 2022 Cook
Five-spice powder
2 tbsp cinnamon or 2 cinnamon sticks1 tbsp fennel seed6 star anise2 tsp Sichuan peppercorn1 tsp whole cloveNutrition: per servingkcal0fat0gsaturates0gcarbs0gsugars0gfibre0gprotein0gsalt0glowAdMethodstep 1Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.step 2Tip into
These Homemade Real-Deal Thai Drunken Noodles Are *Way* Better Than Takeout
Why It Works A complex aromatic base featuring Thai chiles, garlic, makrut lime leaves, and more delivers exploding flavor in every bite.Rapid cooking over high heat in an uncrowded wok or skillet prevents unwanted steaming. Using less noodles than most US restaurant versions of the dish keeps the focus on the aromatics, vegetables, and protein. Along
