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Stir fry recipe

Chinese Stir-Fry With Beef and Vegetables

The beauty of a stir fry is that you can personalize the ingredients to your preference or what is seasonal. My mom usually made the dish with Beef and Onions, just like they made at Liu’s Chinese Restaurant in Beverly Hills. We enjoyed many Sunday night dinners at this restaurant, but sadly this first-rate restaurant is long gone. Over the years my mom and I both tweaked Madame Wong’s recipe. For a long time I kept this dish simple with Beef, Broccoli and Onions. In the current version, I added an assortment of vegetables…

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Whole grain farro recipe from Foodie Goes Healthy

Farro With Spinach, Lemon, Basil & Pinenuts: A guest post on Eating Rules

I love this winning combination of Italian ingredients. The flavors and textures really complement one another. This dish can be served as a side dish or as a vegetarian or vegan main dish.

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how to cook beans from scratch

The Tastiest Cooked White Beans

I have been researching and experimenting with beans in the kitchen, and now I have a bean recipe that is very tasty and surprisingly pleases the foodie in me.

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Italian cooking class recipes

Chicken With Lemon, Olives, & Herbs– from my cooking class in Italy

Taking a cooking class was a highlight of my Tuscan adventure. Cooking in Italy has been on my bucket list for a long time, so I was excited when the scheduled day finally arrived. The class took place at Al Benefizio, the farm where we were staying.

Alessandra, our teacher, walked in so full of energy, warm smiles, and an ease in the kitchen. She is a lawyer by day, but cooking is her passion and it shows. I connected with her knowing that she is a career woman and a mom with a contagious love of cooking.

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Kid-Friendly Udon Noodle Soup | Foodie Goes Healthy

Kid-Friendly Udon Noodle Soup

Over Spring Break I learned how to make homemade Udon noodle soup from my friend Erika, who is Japanese American. My family visited with Erika’s family in the San Francisco area, and we enjoyed an authentic Japanese home-cooked meal together. I joined Erika in the kitchen and learned that this soup is easy to make. While we were cooking in the kitchen, our kids were playing a make-believe game of cooking school. I wonder where they got that idea?

Erika showed me how udon noodle soup is made in stages. First you start with dashi stock, a traditional Japanese fish stock that is the foundation for many Japanese recipes. Erika makes hers with water and instant granules, similar to bouillon cubes. Then the dashi is seasoned to complete the udon broth. Next chicken, vegetables and egg are cooked directly in the broth. Cooked spinach, cooked noodles and scallions are added to complete the soup. This dish is the kind of meal that home cooks whip together by feel and usually don’t use exact measurements. Luckily, I followed Erika around the kitchen so I was able to get approximate measurements and to write down the directions.

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Pea tendril pesto pasta

Pea Tendril Pesto Pasta: What to do with greens from the CSA vegetable box

Want to get more greens in your diet? Don’t know what to cook with all the greens that come in your Community-Supported Agriculture (CSA) box? This pesto pasta is the answer. Not only is this pesto delicious on pasta, it makes a fantastic sauce for chicken, fish, and bruschetta.

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