SmallStepsLittleSeeds

A deli cious spicy dip that we make at home for Indian flat breads and sometimes even served as a side with Quinoa.       Heat olive oil in a pan, and add sliced red on ions, cloves, star anise , and caraway seeds.  St ir fry until fragrant on high heat.  Add in d iced large Russet potatoes and stir fry for a few mi nutes. Next, add chil i p owder, garam masala, curry powder and water. Mix all ingredients well together , cover the pan , and le ave the ingredients to cook on medium heat.  *Y ou do not need to head to a special ty store to obtain these ingredients. Before I fo und a n In dian specialty store nea rby, I used spices and cur ry powder that I bought from a local gorcery mart . They taste just as good ! The only difference will be the pricing. If you are going to make dishes that require these spicing often, then you'll find that purchasing them from a speciality store more cost effi cient . After 20 minutes, add coconut c re...

Heat sesam e oil in a non-stick pan. Add in sliced sweet onions and dried Szechuan peppers/ Chile de arbol. Stir fry ingredients until fragrant. Ne xt, add in diced chic ken pieces and stir fry o n high heat for about two minutes. Add water and baby B ellas . Cover, and le ave them to cook on medium heat.  About five minutes before rem oving from heat, add in lettuce leaves, ground black pepper, and s ea salt to taste. Serve with quinoa , rice , or any grain of your cho ice.   Ha ppy trying , and remember to have fun in the kitchen !   Ingredients: 2 tablespoons of s esame oil 1 cup of sliced sweet on ions 5 pieces of dried Szechuan peppers/ Chile de arbol 2 cups of diced chicken pieces 1 cup of quartered baby Bellas 5 pieces of shredded lettuce leaves    1 tea spoon of ground black pepper (or more , according to your hea t preference)  Ground sea salt to taste

Glutinous Rice Balls in Ging er Soup or better know n as 'Tang Yu a n' in Asia is one o f my favorite desserts. This dessert is synonymous with 'Dongzhi' or Winter Solstice Festival.   The re a various version s of Tang Yu a n. This dessert is made with glu tinous rice flour and can be brightly colored or stuffed with various fillings such as black sesame , peanut s , and red bean . My version here is a simplified one without coloring or filling.   In a mixing bowl, place 1/2 cup of glutinous rice flour and 1/4 cup of water . Gently mix the flour and add additional water (1/2 teaspoon at a time) until you can form a dough -like texture. Please note that you may have some water left over , and that's ok. If you find that you r dough is still too sticky , add a little more flour .    Once done, drizzle 1/4 teaspoon of olive oil and knead the dough agai n.   Pinch out small portions of the dough and form them into balls. 1/2 a cup of f...