Hopefully, you’ve been enjoying the posts in this short series on Northern Indian food from a marathon cooking session in my friend Srividya Venkatasubramanya’s kitchen. In the first post, I covered tandoori roti (delicious Indian flatbread), and in the second I covered the basmati rice and some of Vidya’s kitchen essentials. Today, finally, we arrive […]
Last time, I shared with you the first part of this series with the making of tandoori roti or phulka (delicious Indian flatbread) made in the kitchen of my friend Srividya. Here’s more from our marathon morning of cooking (i.e. she cooked, and I peppered her with questions, tasted everything, took photos and generally got […]
So, I’ve taunted you for a while with the claim that I was fortunate to spend a morning in the kitchen of my friend Srividya Venkatasubramanya. Finally, I’m sharing the details! I was fortunate to meet Vidya when our two oldest children attended Evergreen Academy in downtown Rogers. She and her family had only recently […]
After a rather lengthy hiatus as I pouted my way through the winter months, it is now full blast ahead as the sun begins to shine consistently and my spirits and enthusiasm return. I’m SO excited about a few of the things in store here at The Food Adventuress this spring! Here’s a sampling of […]
I think this has to be one of my top five summer meals. I could (and often do) eat it weekly during peak basil season. I’m exceptionally thankful for the enormous rain this afternoon to keep the basil and other remains of my herb garden alive. There can’t be a much prettier spread!
Ingredients Olive Oil, 2 tbspGarlic, 2 tbspRed Pepper, 1 large, juliennedCarrot Strips, 1/2 cupSugar Snap Peas, about 30 (1 cup or so)Firm Tofu, 8 oz, cubedEgg Noodles, 6 – 12 oz packagePeanut Butter, 2 tbspRice Vinegar, 4 tbspBrown Sugar, 4 tbspLime Juice, 3 tbsp or juice of 1 limeSesame Oil or Olive Oil, 2 tbspRed […]
Ingredients Olive Oil, 1 tbspOnions, raw, 1 cup, choppedGarlic, 1 tspMushrooms, fresh, 16 medium, sliced or torn in chunksBalsamic Vinegar, 3 tbspWorcestershire Sauce, 5 tspVegetarian Vegetable Broth, 1 can (approx. 14 oz)Whole Wheat Flour, 1/4 cupMilk, 2%, 1 cup Directions Sauté onion and garlic in olive oilAdd mushrooms and cook for 5 – 10 minsAdd […]