TastyDays

If you ask me what my favorite salad green is, I’d tell you it’s arugula. If you ask me what my second favorite salad green is, I’d say lettuce. If you ask me what kind of lettuce, I’d tell you any kind except iceberg lettuce. If you ask me what other vegetables I want in [...]

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Home Cooking Rocks!

Home Cooking Rocks!

Family meals, cooking tips and food trips

http://www.homecookingrocks.com


Latest Food Blogs from Home Cooking Rocks!

Home Cooking Rocks!

Rocky road: a no-bake, no-cook dark chocolate dessert

Wouldn’t it be lovely if the most delectable desserts were fuss-free and did not require baking nor cooking? Unfortunately, most desserts take a lot of time and effort to prepare. Fortunately, there is rocky road which requires no baking nor cooking but demands patience for it needs to set perfectly before it is cut and [...]

Posted on Home Cooking Rocks! on 2012-02-01 03:10:30
Home Cooking Rocks!

The quickest pork and tofu curry ever

Ground pork and lightly fried firm tofu cubes make the base for this tasty and fast-cooking curried dish. If you aren’t into tofu, you can omit it. I added tofu because I love tofu and I find that an otherwise too-heavy dish becomes so much lighter and easier to digest when tofu replaces part of [...]

Posted on Home Cooking Rocks! on 2012-01-31 06:20:41
Home Cooking Rocks!

Green, red and yellow curry: what?s the difference?

First of all, curry is a blend of spices, not a single spice. It is primarily used in South Asian and Southeast Asian cooking although it is fast becoming popular outside of these regions. What spices are included in the mix varies from cook to cook and region to region. For the home cook, the [...]

Posted on Home Cooking Rocks! on 2012-01-31 04:00:41
Home Cooking Rocks!

Tea milkshake

I never liked milk in my tea. I always felt that the milk drowned out the delicate flavors of the tea. It wasn’t until Alex developed an affinity for milk tea and learned how to prepare it at home that I slowly got over my aversion for milk in my tea. So much so that [...]

Posted on Home Cooking Rocks! on 2012-01-30 16:57:18
Home Cooking Rocks!

Sam?s sisig stuffed futomaki

Each time I posted photos of Sam’s homemade sushi, there would inevitably be requests for the recipes among the comments. I really don’t know how I can give any recipe since Sam rarely follows any but often uses just about whatever she finds in the fridge. She doesn’t follow traditional combinations of ingredients, she’s bold [...]

Posted on Home Cooking Rocks! on 2012-01-30 16:57:18
Home Cooking Rocks!

Spicy baked pork sandwich

The 4th Earl of Sandwich did not invent the sandwich as the practice of placing meat between slices of bread is much, much older than him. In the English language, however, the first time the meat-between-bread food item was mentioned in writing, it was attributed to the 4th Earl of Sandwich who preferred to eat [...]

Posted on Home Cooking Rocks! on 2012-01-27 08:30:29
Home Cooking Rocks!

Bangus (milkfish) and kinugoshi (silken) tofu with three sauces

It has always been my opinion that to become a good cook, one has to be confident about his skills and taste. And by that, I don’t mean professional training. No, not at all. Rather, I mean the ability to think outside the box, to never feel limited by the lack of access to certain [...]

Posted on Home Cooking Rocks! on 2012-01-26 07:00:48
Home Cooking Rocks!

Deciphering tofu labels: Kinugoshi and Momen

For the longest time, Masoya was my preferred brand of tofu. If it wasn’t in stock when I went grocery shopping, I wouldn’t buy tofu at all. Then, Masoya became harder and harder to find in the grocery until, finally, I decided to try another brand. I went through all the available brands and chose [...]

Posted on Home Cooking Rocks! on 2012-01-26 05:50:37
Home Cooking Rocks!

Soy-orange chicken with walnuts

Lemon and pineapple often figure in Asian stir fried dishes. Oranges make a more rare appearance perhaps because orange segments easily disintegrate over high heat and constant stirring. But that can be prevented, or at least minimized, by adding the orange segments at the last minute. The previous post about how to segment an orange [...]

Posted on Home Cooking Rocks! on 2012-01-25 09:10:28
Home Cooking Rocks!

How to segment an orange

Segmenting an orange can mean either of three things. First, you peel the fruit by pulling off the skin then you you separate the segments by prying them apart. Then, you cut through the pith and eat the flesh inside. Depending on the variety of orange the pith can be thin and fine that it [...]

Posted on Home Cooking Rocks! on 2012-01-25 08:00:29

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