Writer • Artist • Foodie • Traveler
These turned out pretty well, I must say. A nice treat during a weeknight. I packed in a lot of veg by using carrot pulp, and I used chives from our home garden. Ingredients: 1 pack ground chicken7 medium-size shrimp, peeled1 cup carrot pulp1 tbsp. sliced chivesfish sauce to taste (be generous with your dashes… Continue reading Chicken and Shrimp Dumplings
Pork is my favorite filling when I make dumplings at home. Usually, I mix in carrot pulp leftover from juicing to add nutritional density to the dish, but this time I used spinach because I had some leftover from another weeknight meal. Ingredients: 1 pack ground pork1/2-1 cup frozen spinach, thawedfish sauce to taste (I… Continue reading Pork and Spinach Dumplings
Using coconut cream to make an alfredo sauce is one of my favorite tricks, which I learned from the chef Brian Lumley when we lived in Jamaica. It's rare that we get prosciutto here in Suva, so when I saw it at a store a couple weekends ago, we stocked up. I used a few… Continue reading Coconut Alfredo Pappardelle with Prosciutto
This curry is rich in flavor and full of nutrients from the veggies. Serve with a base of rice to soak up the delicious sauce. To make this dish vegan, just leave out the paneer (Indian cheese). Ingredients: 1-2 tbsp. butter1/2 onion, chopped3 small/medium potatoes, chopped1 cup water1 can coconut cream1 can chickpeas, drained1 cup… Continue reading Veggie and Paneer Curry
Hubby suggested I make a vegetarian curry with chickpeas, and I'm very happy with the way this one turned out. It's vegan, too. The sauce is thick and creamy. I recommend serving it over brown rice or with a flat bread to soak up the delicious sauce. Ingredients: 1/2 onion, chopped2 medium potatoes3 cups water1… Continue reading Chickpea Potato Coconut Curry
