Author: Chuck

• Colorful Cardamom Roasted Cauliflower

  Actually, it’s cardamom, cumin, coriander, chili pepper, peppercorn and red onion roasted cauliflower. It’s easy to make and has wonderful flavors from the Indian spices. The past few months, we’ve seen purple and orange cauliflower at the grocery store and finally tried them in this roasted cauliflower recipe. Wouldn’t you want colorful cauliflower too?

  Written by

  Chuck

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  March 8, 2008

• Lemon Olive Oil Cake

  Hungry Bear has been craving a tart, lemony dessert for awhile, so we made a lemon olive oil cake this past Sunday night. I love olive oil, but in a cake… hmm? I had my doubts about the cake, but Hungry Bear had it on her list of things to make, so we gave it…

  Written by

  Chuck

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  March 3, 2008

• Chinese Beef Chow Fun with Broccoli

  We both love chow fun, but rarely order it at restaurants because it’s just too damn oily. Prepared with fresh ingredients, minimal oil and Chinese broccoli, dare I say that chow fun can be a healthy, balanced meal.

  Written by

  Chuck

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  February 28, 2008

• Vietnamese Chili Garlic Sauce (Tuong Ot Toi)

  http://www.db798.com/pictobrowser.swf <!– Hungry Bear and I were snowboarding in Whistler the last five days. We had a great time on the slopes and relaxed in a very posh hotel with a ski concierge service… talk about being pampered! But after five days of eating ski resort food, Hungry Bear had a major craving for rice…

  Written by

  Chuck

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  February 25, 2008

• Tofu Chocolate Chip Cookies or Energy Bar?

  The first time I was offered a tofu chocolate chip cookie, I made a funny face, probably the same look that some of you are giving me right now. With a little hesitation, I took a bite and much to my surprise, the tofu cookie was really good.

  Written by

  Chuck

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  February 18, 2008

• Goi Cuon with Peanut Hoisin Dipping Sauce

  Now to the best part, my Dad’s spicy peanut Hoisin sauce, this peanut sauce completely rocks! And it’s super easy to make, taking only five minutes. The sauce relegates the goi cuon to just a delivery device to get the peanut sauce into my mouth. It’s a great combination of spicy, sweet, salty and creamy.

  Written by

  Chuck

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  February 13, 2008

• Spicy Crab Cakes

  After tweaking a recipe my Mom clipped out of a newspaper years ago, I finally have a great crab cake recipe. The final product is a lovely crab cake with hardly any filler and pure sweet crab flavor.

  Written by

  Chuck

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  February 11, 2008

• Chickpea Salad with Roasted Pepper Puree

  We were extremely happy with our chickpea salad recreation. The quenelles of roasted red pepper puree were fantastic on their own. Add them to a minty chickpea salad with mozzarella cheese and you have a great starter course or even a complete meal. We were hesitant to splurge on burrata cheese the first time we…

  Written by

  Chuck

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  February 7, 2008

• Cauliflower and Mushroom Sticky Rice Risotto

  We don’t make risotto very often, but when we do, Hungry Bear makes a cauliflower and mushroom risotto using sticky rice (glutinous/sweet rice). I love all things made with sticky rice, and this risotto is one of my favorite sweet rice dishes. The best part is minimal stirring is required to make this risotto.

  Written by

  Chuck

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  February 4, 2008

• Stuffed Cabbage Soup

  The end result is the flavors of stuffed cabbage in the form of a hearty soup. Hungry Bear and I enjoyed it immensely, and it kept us warm and comfy for a few meals. If you ever get a craving for stuffed cabbage, but don’t have the time or energy to make the traditional rolls,…

  Written by

  Chuck

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  February 1, 2008