FoodPress

Beets. Nothing polarizes the sexes quite like them. Well, maybe frozen yogurt, strip clubs, and perhaps inane declarations about the differences between men and women. Nevertheless, lots of men I know think that beets taste like dirt, and many of the women I know like the fact that they taste like dirt. But that’s where golden beets come in. They have a slightly mellower, less “earthy” flavor than their red brethren and they are still packed with folate, potassium, and beta-carotene.

Good afternoon, cooks, bakers, foodies and other humans I have developed an obsession with grains! Specially now that I know the amazing world of they’re savory counterparts. Just like the savory oatmeal I was used to eat barley for breakfast and sweet. Mostly, I mixed it with oatmeal, but this time I ran out! What’s a girl to do? Get creative in the kitchen of course! I don’t know why I called this a risotto…it really isn’t. Just play along with me, won’t ‘ya? This is SO easy, I mean I can’t stress…

Onde-onde is a Malaysian snack which most Malaysians know and love. It’s made from a few key “Malaysian” ingredients – aromatic pandan (screwpine) leaves, grated fresh coconut, and palm sugar. It’s not all too dissimilar to glutinous rice balls (tang yuan), as it’s also made from glutinous rice flour. The only difference is that instead of using water to make the dough, you use “pandan juice”, which is extracted by whizzing the pandan leaves with water.

I’m always looking for new things to add to my black bean burgers. I don’t usually eat them with a bun so just the burger alone is never enough. One of the first recipes I flipped to when I got Sarah Matheny’s cookbook was the Spanish Quinoa. Bingo! I love the versatility of quinoa and I already know I am going to love the flexibility of this gem of a recipe. Tasty on a burger, tasty as a side……really tasty when potato chips (preferably Wavy Lays) are used as the spoon!