Guacamoles are the best when made fresh. The ingredients that make guacamole taste wonderful lose their intensity with the time. Try to make it at home with ripe avocados, crushed fresh herbs and green chiles, and freshly squeezed key lime juice — and you’ll never buy guacamole again.
My Tom Kha Thale is a Thai-flavored bouillabaisse: the Thai soup base — coconut milk, galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice, Thai chilies — and the best seafood medley I can get.
Tom Yam Kung (prawns or seafood combo) and Tom Yam Gai (chicken) are the most popular variations of Tom Yam outside of Thailand. They are made with fresh readily-available ingredients, they are easy to make, and they are beautiful, low-calorie soups. Vegans can use recipes where the shrimp paste and fish sauce are substituted with plant-based ingredients. The best way to substitute is to make your own Thai chili and curry pastes, stir-fry sauces, and salad dressings. Once you make your own vegetarian Nam Prik Pao, it’s only a matter of minutes to cook a vegetarian Tom Yam.
Rasam is an important part of traditional South Indian menu. If you start with a precooked lentil stock, store-bought organic tomato puree, it is very quick and easy to make. It is light and bright and perfect for vegetarian and vegan diets.
Does this Georgian savory open pie with cheese and egg need any advertising? Just listing the ingredients will make your mouth water! Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like?
For a long time, I was not a big fan of beans. I didn’t like either cooking or eating them until I tried marinated with pesto giant Lima beans once. They were relatively expensive, so I decided to learn to make them at home. Eventually, I discovered a no-hustle way of cooking legumes in my Crock-Pot. Later, I’ve got an Instant Pot, and the process became even easier and faster. I keep strained beans in a covered container refrigerated for up to 4 days and use them for soups, salads, stir-fries, snacks, etc. Isn’t it convenient for a busy home cook? Dry Lima beans absorb a lot of water when cooking, so a cup of dry beans (~8 oz) becomes 3 cups of cooked beans. Follow the link for instructions on how to cook giant Lima beans using slow or pressure cookers without presoak.
Thinly sliced potatoes, carrots, and young beets are layered with salted herring, eggs, onions, and mayo to make n appetizer version of famous Eastern European salad known as “Fur Coat”.