MSG (monosodium glutamate) is a food additive used in Asian cooking, many packaged foods, and fast foods. In large amounts it can trigger side effects.
Incredibly falvorful and easy to make, this steak is juicy and can be grilled indoors or outside. All my tips for the best ever steak are included.
There are so many ways to make fried rice. In fact, I don’t seem to have a fix recipe for fried rice. As all of you may know, it is a versatile dish that you can improvise based on the ingredients you have on hand.
Smoked Tofu & Egg Fried Rice
1 to 2 servings
- 2 cups cooked rice
- 100g smoked tofu
- 2 to 3 cloves of garlic, finely chopped
- 2 eggs, lightly beaten
- 1 cup frozen peas
- A handful of chives
- Soy sauce to taste
- White pepper
- 2 drops of sesame oil
For method view source: Smoked Tofu & Egg Fried Rice – Fuss Free Cooking
Sometimes, simple is best.
Often, simple is best.
Most of the time, simple is best. There are so many wonderful, inherently delicious flavors in the most simple ingredients, and you don’t always have to grind and saute and mix and beat and sear and combine thousands of ingredients to make something utterly delicious.
Simple Sesame Noodles
September 29, 2009 1262
- Prep Time:
- 10 Minutes
- Cook Time:
- 10 Minutes
- 8 Servings
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!
Read on at Source: Simple Sesame Noodles | The Pioneer Woman
The easiest, most unbelievably creamy avocado pasta. And it’ll be on your dinner table in just 20 min!
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
- Serve immediately.
- 6- 8 large sized organic potatoes, peeled and cut into 1½ to 2 inch chunks
- juice of one lemon
- ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- 1½ tbsp dried organic herbs, oregano, thyme and rosemary are good choices
- 1 whole garlic bulb broken into about 4 pieces (optional)
- Parboil the potatoes in salted water for about 3-4 minutes, no longer.
- Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
- Toss together so that the potatoes absorb the lemon juice.
- Add the salt, pepper, herbs, garlic cloves and olive oil.
- Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.