How to Prepare the Perfect Cup of Jasmine Scented Sencha-Style Green Tea. Be Zen... Recipe
As a kid, I spent most of my little vacations in Great Britain. I remember having tons of tea. Tea is a ritual and has its own rules depending on the type of tea you serve. Here's a little Green Tea 101.
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Vegetarian Ma-Po Tofu Recipe

Vegetarian Ma-Po Tofu

03.08.09 by Jackie

Ma-Po tofu (or Mapo tofu) is a combination of silken tofu and stir-fried vegetables in a chili garlic and black bean-flavored sauce. The sauce is a thick, (non-runny) spicy brown broth. It's a very popular vegetarian dish on the menu of many Chinese restaurants. Now you can make your own without stepping out of the house.

You can make it non-veggie by adding thin slices of beef quickly sautéed in garlic and scallions.


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Asian-Style Soy Sauce Quail (Chim Cut Ro Ti) Recipe

Soy sauce quails (chim cút rô ti in Vietnamese) are very popular in Asian cuisine. You might think the flavor is similar to my soy sauce hen recipe, but it's totally different.  Quail has a very distinct flavor. The meat is darker and more tender than the regular poultry and requires little marinating time.

This dish isn't meant to be fancy.  In Vietnam it's street food. That means you have to dig in with your fingers and get messy.


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Fresh Garden Salad served with Sesame Persian Cheese and Candied Walnuts Recipe

I received a request for this salad recipe that I served with a tatin de petits oignons perlés à l'Indienne a few days ago.

Although my husband is vegetarian, he is not a big fan of simple green lettuce. So I tried to dress it up with little helpers like a citrus relish, cheese and some nuts. The nuts are a great addition of protein for vegetarians. 

Of course, the key to a good salad is the vinaigrette. I always try to make my own because the store-bought ones contain preservatives and gum to make the texture more dense, instead of using mustard.


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Sunken Fried Tofu Recipe

Sunken Fried Tofu

03.05.09 by Jackie

A few months ago, I came across this article from MSNBC entitled "Pass the tofu: 1 in 200 kids is vegetarian". I was amused because there are 4 kids in our household and three of them are vegetarian. So when the article underlines the fact that adolescent vegetarianism seems to be rising, I totally agree. I don't have kids yet but I hope they will be open to a wide variety of foods while eating meat in moderation, unless my vegetarian husband and my father-in-law try to influence them!

Anyway, many studies have concluded that a diet high in red meat increases the risk of various cancers when compared to a vegetarian diet. As a meat eater, I'm always more reluctant to try vegetarian food even though, I keep having to come up with more varied vegetarian meals for the non-carnivores in my house. So here is a recipe that both meat-lovers and vegetarians will love for its texture and flavor. Try it out and remember, there are health benefits for you to consume less meat overall in your diet. How about starting with one veggie meal a week?


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