Mmm…ribs. There’s something incredibly satisfying about knawing on some bones to get the last bits of meat off, and your fingers sticky and messy from the rib sauce. An incredibly messy affair. An incredibly delicious affair. An incredibly easy affair.
I realized I’ve been doing quite a few stir-fries lately. It’s a quick fix for dinner when I get home from work, it’s relatively healthy, and a great way to use up odds and ends in my fridge. But rather than a straight-up vegetable and protein stir-fry served over rice, I changed things up a bit with this lovely Spicy Chicken Udon Stir-Fry.
The lovely Mel of Gourmet Fury and Leela of She Simmers have been hosting Beet ‘n Squash YOU!, their monthly vegetable-themed food battle, for the past few months now. It’s been wonderful seeing what delicious concoctions have been created in such talented kitchens, and while I was a viewer standing on the sidelines in the past, I knew Mel wouldn’t let me off so easily this time around.
Unfortunately for you, in a very G-rated way. But fortunately, in a very delicious way!
I love steaming. A lot has to do with its long history in Chinese cuisine. I grew up with a lot of steamed dishes—steamed whole fish, steamed tofu with shrimp or scallops, steamed “cakes” (really more like a dense pudding) during Chinese New Years, and let’s not forget delicious steamed dim sum, dumplings and buns. The list is endless.
There’s something really special about banana bread. No matter how many times I make it, I never get sick of making it. Nor do I get sick of eating it. And it’s such a great way to use up overripe bananas because honestly, who likes eating bananas when they’re all spotted and strongly smelling of…well…bananas? (At least I don't!)
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