When most people (outside of Asia) think of Vietnamese cuisine, a few dishes generally come to mind. Pho, a traditional peasant noodle soup with vermicelli (rice noodles) and thin fragrant broth, topped with sliced pork or beef, fresh herbs, and bean sprouts is certainly one of them. But a lesser-known cousin with a notable kick has gained favor over the years. Bun bo Hue may not be as widely known a noodle soup as Pho, but it’s earned the adoration of Vietnamese food junkies and chefs alike. So what is the difference between pho and bun bo hue?
Both of these delicious Vietnamese noodle soups can be found on most Vietnamese menus, along with spring rolls, bun cha, banh mi, and some other usual suspects, and though not without similarities and overlapping ingredients, there are some very important distinctions that greatly affect both dishes and their final flavor.
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almond butter , baking , cookies , easy recipes , flourless , food , food blogger , foodie , gluten free , hungry , sweet and salty , vegetarian
If you’ve read a few of my other recipes, you know I’m lactose sensitive. Of course, it doesn’t stop me from baking with milk and butter most of the time. However, there are times where I just don’t feel like dealing with the consequences. That’s where this next recipe fits right in. Almond butter cookies. Simple, sweet, salty, and chewy. Yum. These cookies contain six ingredients, are flourless and gluten free.
The best part of this recipe is that you only have to refrigerate this sticky dough for 15 minutes in the fridge. You’ll need a cookie scoop too. It’ll just be super easy to scoop out onto the baking sheet. You’ll have perfectly round cookies.
The next best part of these cookies, as if it wasn’t awesome already, is the flake salt. I used Pacific Blue flake salt for this recipe, but you can use any coarse sea salt…
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, vegan , vegetarian , easy and quick , easy to adapt , garlic mushrooms , mushroom
I love mushrooms and you will always find some in my grocery cart. I can eat them sauteed, in a curry, biryani or an omelette, pasta, pizza or in a bowl of soup. Earlier, I have posted a recipe for stuffed mushrooms and mushroom curry and added mushrooms in my stir fry, fajitas, etc. (search for mushrooms and you will find all the recipes). This will not be my last.
This recipe usually calls for butter but I have used olive oil. This is a healthier version but tastes as good, actually tastes mouth watering delicious. It is quick to make and uses basic ingredients which you would have in the pantry. I could eat a bowl of this by itself but you could serve it as a side. Depending on the spices you add, you can make it Indian, Chinese or Italian. Enjoy!
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bacon , easy , eggs , gluten free , hash browns , lactose free , low fodmap , quiche , quiche lorraine , recipe
Gluten-Free & Low-FODMAP
I am obsessed with quiche. It’s like a pie- but savory, and no one will judge you when you eat it for breakfast. Take a simple pie crust, a filling base of eggs and milk, and toss in basically anything and you have a sliceable meal in a pie pan.
Quiche Lorraine is probably the king of all quiche. Usually, it is the heavenly trio of bacon, swiss, and onion- but this poses a problem for those suffering from IBS. The onion combined with too much cheese and a gluten-laden crust is a no-go.
This past year my doctor put me on the Low- FODMAP diet to see if it improved some symptoms I had been having and it forced me to get pretty creative (hats off to those of you who eat low-FODMAP on the daily- it isn’t easy!). While I have…
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cheese, eggs, savoury muffins, spinach, spring onions
I love savoury muffins and always have a few stashed in the freezer. They are delicious for breakfast or as a side with soup for lunch. These are so easy to make and can be whipped up and in the oven in minutes.
A 120g bag of washed baby spinach makes about a half a cup when wilted in a frying pan with a little bit of butter or oil. I also season it lightly with salt and pepper.
You can also use frozen spinach. Just make sure it is fully squeezed of excess water or it will make the muffins stodgy.
Take them out of the muffin tin about 5 minutes after they come out of the oven as leaving them in the tin can make them soggy. Run a palette knife around the edges and tip onto a cooling rack.
When completely cold they can be placed…
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