Sesame lamb cutlets with nutty couscous

  • 24-12-2012

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


Rice payasam-South Indian rice pudding

  • 29-11-2012

This rice Payasam, or South Indian rice pudding, is a little more spicy than conventional rice puddings.


Chicken, cashew and rice noodle salad recipe

  • 17-11-2012

This no-fuss Asian salad of chicken, cashew and noodles is on the table in just 10 minutes


7 Delicious Ways to Enjoy Cashews

  • 30-10-2012

Happily, there are ways and ways to enjoy cashew nuts. I am jotting down some of them here. Do share your ideas, too!


Carrot Ginger Cashew Soup

  • 19-10-2012

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.


Sweet and Sour Cashew Pork

  • 08-10-2012

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.


Broccoli Cashew Soup

  • 04-10-2012

Thick and creamy with the light hint of nutmeg. This soup tasted delicious on a chilly rainy day like today.


Cashew, macadamia, other butters creamy additions to cooking, appetizers

  • 22-09-2012

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.


Thai Black Rice Salad

  • 16-09-2012

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.


Stir-Fried Vegetables with Toasted Cashews

  • 10-09-2012

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.

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