A lamb recipe with a difference, this quick meal for two coats the meat with exotic flavours. Mix leftover couscous with feta for a simple lunchbox
This rice Payasam, or South Indian rice pudding, is a little more spicy than conventional rice puddings.
This no-fuss Asian salad of chicken, cashew and noodles is on the table in just 10 minutes
Happily, there are ways and ways to enjoy cashew nuts. I am jotting down some of them here. Do share your ideas, too!
The spices in this recipe are vital to the flavor. Don't depend on the allspice that you bought in the mid-nineties. The Lexington Co-op and many other health-food type shops sell spices in bulk. Get only as much as you need.
A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.
Thick and creamy with the light hint of nutmeg. This soup tasted delicious on a chilly rainy day like today.
Nuts deserve more respect. Not only do they taste great, they’re an excellent source of protein, fiber, omega-3 and antioxidants. Researchers contend a diet that includes nuts on a regular basis lowers the risk of heart disease.
The salad was nice and easy to make and it turned out really nicely! I enjoyed the chewy texture of the black rice and all of the different flavour, textures and colours came together beautifully.
The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.