Tag: WARNING – SESAME
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Kinpira Gobo
So given that we’re trying new cooking techniques this month, one of the ones that jumped out at me was kinpira, a Japanese technique involving a quick stir-fry followed by a braise, most commonly used on root vegetables. Now, I’ve likely done something like this at some point, but not on purpose as a technique.…
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WW Product Review: Van’s Lots of Everything crackers
Van’s Lots of Everything crackers Ingredients: Van’s gluten-free whole grain blend (oats, brown rice flour, millet, quinoa and amaranth), potato starch, non-GMO expeller pressed sunflower and/or safflower oil, brown sugar, rice flour, sesame seeds, salt, poppy seeds, dried onion, dried garlic, yeast extract, sunflower lecithin, caraway seeds, mixed tocopherols. Packaging promises: Certified Gluten-Free, Non-GMO Project…
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Seared Tuna Steak Salad
This is one of those areas where Denise and I diverge — neither of us is allergic to fish, but I love tuna, and she hates it. Conversely, she loves haddock, and I, eh, can’t get excited about it. If you’re pro-tuna, this might be your recipe. The first time I had tuna — and…
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Vegan Sushi Rice Salad
Denise and I both love sushi, and, with a little care, it’s something we both seem to be able to order out in relative comfort. But I could eat sushi a lot more often than I go out to eat. You can make sushi at home, but mostly, I’m too lazy to roll my…
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Bison Chili
I know, I know, I know. It’s MAY. Which is more than officially spring. I should be posting fresh asparagus recipes, or greener than green salads, or something fresh and colorful, right? Instead, I have chili. Seriously? In May? But yes, chili. See spring is a rather evil season in most of the northern part…
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Creamy Broccoli Soup
I love soup season. Not only is soup just really good food, but a pot of soup makes 4-12 servings, depending on the recipe, which usually gives me lunch for the week. In one recipe. I love that. I’m not sure exactly what I was going for when I started working on this soup —…