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
Compound butter is easy to make and adds notes of fresh flavors. Simply soften butter to room temperature, then mix in fresh herbs. I snipped fresh parsley and chives from our garden for this one.
We discovered that you can make ice cream at home--without a machine! It's unbelievably easy, and it's so much fun being creative with flavor combos. I've been making chocolate chunk ice cream lately. Any empty and clean pasta sauce bottle will do for the glass jar to hold the ice cream. Ingredients: 1 cup cream… Continue reading Make Ice Cream at Home–Without a Machine
I had forgotten how good couscous can be. It's an excellent blank canvas that absorbs flavors very well. I poured a lot of olive oil into this dish because it's full of good fat and adds a peppery note to the dish without weighing down the fluffy texture of the couscous. The green sprig garnishing… Continue reading Couscous with Shrimp, Bacon and Veg