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Katya4me

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About Katya4me

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  1. We did a big steak salad tonight. It start out as this wrap recipe but we decided to cut up the lettuce, added a green bell pepper and cucumber and tossed it into 2 bowls for a very delicious dinner.
  2. At our local international market, in the Latin American aisle.
  3. Up till this month, I'd always associated lo mein as being a carryout recipe, and not something to make at home. Turns out it's really easy and very tasty, which I found out when we made chicken lo mein last weekend.
  4. We made Peruvian-Style Grilled-Chicken Sandwiches but my husband can't do cilantro, so we made Aji Amarillo Sauce to go with it instead. We bought Aji Amarillo paste because finding the fresh peppers locally wasn't happening, and it turned out really well. Both recipes are keepers.
  5. Since I picked back up, I've made about 10 batches. So far, the apple with mulling spices is probably my favorite but I do find myself frequently reaching for ginger. I'm stocking up a bit for Christmas (my family loves kombucha) and so I've got 12 bottles in the fridge now and I picked up some blood oranges for this week's batch. Peach ginger Kiwi aloe w/ bee pollen Turmeric and candied ginger Good combo and carbonated well. Canned pineapple and mint OMG, intense carbonation after 3 days, not too sweet Apple Spice Apple with mulling spices, very nice flavor Pear Very ripe pear slices, cloudy and good Ginger Juice Acai Juice Nice flavor, mild carbonation Blueberry apple w/ tarragon & mint Freeze-dried pear w/ rosemary Herbal flavor is stronger than the fruit but I like it.
  6. We've been working on cleaning out the pantry and freezer recently. Looking at things to use up, I had red lentils, rice and some frozen stew beef. I was in the mood for Ethiopian, so I made Ethiopian Beef Stew Key Wat with the lentil stew as suggested and served it over rice. I did the beef in the Instant Pot and the lentils on the stove since lentils cook so quickly.
  7. I took a bit of a break over the summer, but just started a new batch of kombucha. Peach ginger in 2 bottles and kiwi aloe with bee pollen in the 3rd bottle. As a side note, if you're in the DC area and would like a jun kombucha SCOBY, let me know as I have several right now but will be throwing them away in about a week.
  8. I saw this recipe recently for Filipino ground beef omelette. I decided to give it a try and on Sunday, fried up a lb. of ground beef w/ a can of diced tomatoes, 1 diced onion, garlic and frozen mixed veggies. Once that was cooled, I popped it in the fridge for the next morning. Each morning, I've been scrambling up an egg and adding a bit of the beef mixture to make a fritter and it's delicious and easy.
  9. Kombucha at it's simplest is fermented tea and definitely can upset your system if you have too much. I'm not as big a fan of regular kombucha, which has a black tea base, but enjoy jun kombucha, which is made from green tea. Some folks rave about the supposed health effects, others call out the minimal alcohol content. Me, I'm in it for taste.
  10. Based on this post, we made the Shaking tofu recipe the same way last night but we had no leftovers. My husband isn't a fan of watercress, so he really liked this with baby spring greens. This recipe is definitely a keeper.
  11. We had some really ripe bananas and blueberries hanging out, so I made oat blender pancakes for breakfast today.
  12. Dinner tonight was halloumi hummus bowls with farro.
  13. Hubby made a vegetarian lentil shepherd pie from The Kitchn and it was delicious.
  14. We got a refurbed Vitamix, so I decided to try a new recipe. We made blender gluten-free banana oat pancakes and they turned out very well and very tasty.
  15. We went to Far East Restaurant in Rockville on NY Day and it was enjoyable.
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