Last week, I made Pork and shrimps potstickers and as always I was left with a surplus of filling. Since I wasn’t planning to use the filling in the day that followed, I put it a freezer bag and store it in the freezer. And I forgot about it. Well, almost forgot about it. Since we were having friends coming over, I had to come up with ideas for appetizers to entertain my guests. I wanted to do something that looked fancy but wouldn’t require a lot of time to make or money to invest. So I thought to myself “Hmm why not just use the rest of the filling and deep fry some wontons with it?”
On my lazy days, cooking could be an exhausting task to do. So I usually opt for something quick that doesn’t require a lot of work and time to make. That’s why savory tarts are part of my go-to recipes. Continue reading
On Day 2 of my Vegan challenge I decided to make a vegan and gluten free snack. Usually for a crunchy snack I would pick a bag of potato chips or shrimp chips when I do my grocery shopping. However, since this week, in the spirit of trying new vegan dishes, I decided to give this recipe of chickpeas a try because I had heard from many people who are vegans and not vegans that roasted chickpeas were delicious to eat. To be honest with you, after making them myself, I can tell you that I wasn’t disappointed. I would go as far as to say that this vegan snack will remain on my must-eat even after this Vegan challenge ends.
Going Vegan for one week!!
Weeks ago, a friend of mine who is vegan taunted me about not being able to spend a week without my proteins. So this week I decided to accept her challenge by going fully vegan for a week. As a meat and dairy lover, I wanted to challenge myself and see if I could spend an entire week by only eating vegetables and substitutes to meat and dairy. You have no idea how it’s difficult for anyone who likes to have meat and dairy in their daily meals to be deprived of it for seven days. However, I’m ready for the challenge.
I’m not an expert in Asian cuisine but I love to eat Asian food especially potstickers. So I decided to make homemade potstickers instead of buying the ones you can get in the freezing section at you local grocery store. And my verdict is: the homemade potstickers tasted better than the ones I buy at the grocery store, mainly because I was able to customize my filling with ingredients of my liking.
I don’t know about you, but there are some days where I’m just not inspired to cook. So for those days, I usually make a simple dish that would require little to no work, but at the same time a dish that would please my palate. This is why I love this Smoked Salmon and Avocado salad recipe. It’s a very simple dish with only three main ingredients, and it’s easy to assemble. For this salad, I use Mâche (also known as Corn salad or Lamb’s lettuce) because of its mild nutty flavor and soft texture. And it’s also a plant with many nutrients and has three times as much vitamin C as lettuce for example, which is a good thing for those in need of vitamin C supplements.
Here is the recipe: