Like miso soup? Turn this fermented soybean broth into a hearty soup worthy of a main meal on a cool Sunday night with mushrooms and store bought wontons.
Growing up in the South in Texas and Louisiana, one of the New Year’s customs I became familiar with is having black-eyed peas on New Year’s Day for good luck in the coming year. There are many dishes that one can add black-eyed peas to from stews to soups, tacos and burritos to salads and appetizers. For my New Years Day black-eyed pea dish I have chosen to make Black Eyed Pea Fritters. Continue reading New Year’s Day Black-Eyed Pea Fritters→
This is the perfect granola to have as an afternoon snack with a cup of coffee and it’s the easiest to make. With simple ingredients you already have in your pantry this granola can be made in a jiffy.
This lemon dressing tastes fabulous especially when made with fresh squeezed lemon juice and fresh herbs. You can use any combination of herbs such as thyme, oregano, basil, mint or rosemary. I chose to use thyme and mint in this dressing. Here is the recipe. Continue reading Lemon Herb Vinaigrette→
Bert’s Bites Chunky Snack Granola is a delectable and decadent granola that I discovered recently. I know, somehow the words decadent and granola don’t seem to belong in the same sentence to describe a healthy snack like granola. Continue reading Bert’s Bites Chunky Snack Granola→
This coconut quinoa dish is a variation of a traditional South Indian Tamil rice pilaf called Thenga Sadham (coconut rice). In this version my cousin Uma made the same coconut rice but with quinoa instead of rice when we went for lunch one weekend. Continue reading Uma’s Spiced Coconut Quinoa→
