Green Coconut Curry with Tofu, Zucchini, and Asparagus

As I write this, I have yet to learn how to make the proper curry. I like to think that there are two types of curries: Indian and East Asian.  Both types are always on our weekly menu since they are easy to make and can use so many vegetables. I’ve been meaning to share a recipe for ages since I make it regularly but never thought that it was the right time. However, I had leftover… Continue reading

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Banana Lime Ice Cream

And I’m back again with another Ice cream recipe, and no, I have yet to get a brain freeze. My consumption of iced desserts soars in the summers but I try to make my own, knowing that I can control the ingredients that are used. Some ice creams are your classic recipes with sugar, eggs, and milk. However, I’ve lately been making banana ice cream more often.   Continue reading

Crêpe avec Jambon et Oeuf

Somehow crêpes have become an symbol of french food in the US along with Baguettes. However it bothers me when people tell me that they love crêpes every though they have only tried chocolate-banana, strawberry-nutella, or lemon-sugar because those only comprise of half of the crêpes that exist. Don’t get me wrong, those three are great fillings however they are all sweet and crêpes are also served to be savory Continue reading

Farmers Market Friday: Pasta with Asparagus and Garlic

Back home, my family is apart of a CSA that provides us with a weekly delivery of vegetables  from the area. Having a CSA inspired me to cook with seasonal vegetables that I might not have bought at the store or market, one of those being asparagus. I have always admired the lean green stalks but never thought that I would be cooking with them on a weekly basis.  Continue reading