More About METHYLENEBLUE
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
By Melissa Clark; originally published in the New York Times. A delicious twist on traditional granola that can be tweaked to your taste and dietary requirements.
Addictive dish that's a great vegan version of salt and pepper shrimp. Beware, this is spicy! Excellent served with steamed broccoli or asparagus and jasmine rice.
Recipe by Martha Rose Shulman
Bulgur and chickpeas have complementary amino acids, so this lemony salad offers you a complete protein package. You can prepare coarse bulgur by simmering it or by soaking it. Simmering will yield a softer, fluffier grain ó and bigger portions.
All intro text, ingredients, and instructions by Martha Rose Shulman.
This is a more subdued version of fried rice than the spicier Thai fried rice. Itís a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
This dish is loosely based on Thailandís ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice ó squid, crabmeat, ham, chicken, whatever the cook has on hand. Iíve made this version vegetarian, as the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
From NYTimes Recipes for Health.
by Martha Rose Shulman, from the NY Times: "This vegetable pie is based on a recipe from Diane Kochilas's 'The Glorious Foods of Greece,' an essential compendium for anyone interested in that country's regional cuisines. I've added the walnuts and dill. In the original recipe, butter is used instead of olive oil.