A Cardinal Rule When Cooking

There’s a cardinal rule we should abide by when using a recipe given to us by someone else or from a magazine or cook book. That is to remember that not everyone’s taste buds are the same. This is especially important when dealing with dishes that have curry, chili or other hot, spicy ingredients. Yes, I am speaking from personal experience. Just recently I was cooking Korma Chicken using a packet of ingredients I bought on a shopping excursion. I should have realized Indian people have a higher tolerance than most Western people do but I had it in my … Continue reading →

Save Money—-Make Your Own Chinese Restaurant-Style Dishes

I love getting Chinese take-out, especially on Friday nights. Unfortunately, with the economy (and my family budget) in flux, Chinese food has tumbled to the bottom of the priority list. The fact that it cost nearly $40 to feed a family a four (two main dishes and two sides) means I probably won’t be visiting my favorite Chinese eatery for a while. If you love Chinese food as much as I do, but you don’t have the cash to feed your habit, consider making your own. There are dozens of Chinese dishes that can be made in less than an … Continue reading →

Easy and Affordable Asian Recipes

Chinese take-out is expensive. I love Chinese food, but last night when I contemplated giving my stove a break and gazed at the take-out menu from our favorite Chinese restaurant I just about lost my appetite. Two entrees (with meat) would have cost more than $20, and that’s not counting a side of noodles or rice. (Nor does it take into account the 15% mandatory gratuity on all take-out orders.) Needless to say, it was pasta ala mom at our house last night. This morning I am still craving Chinese food, but am determined to spend less than $25 to … Continue reading →

Autumn Recipes: U is for Udon

She may not know how to spell the word “delicious,” but my 4-year-old can differentiate between an udon noodle and a spaghetti noodle quicker than most adults. In fact, udon (pronounced oo-DOHN) was one of the first words my daughter learned how to say after spending time in Hawaii with my grandma. Udon is a thick, round Japanese noodle typically made with wheat flour and served in cold dishes (salads or chilled with soy sauce and topped with sesame seeds) during the summer months and in hot dishes (soups and broth) during the fall and winter. I grew up eating … Continue reading →