Chicken Curry is an all-time favorite in our house and full of Umami. Even the kids love to eat it. Recently I received some Kashmiri chili powder from a good friend in London, which is one of the most amazing mixtures I’ve tasted so far. The Kashmiri Chicken Curry turned out very nicely, a perfect flavor combination. You can serve it with rice, or for a carb-free alternative, with my Cauliflower Rice or Chickpea Flatbread (recipe to follow) as shown in the picture.
We’re currently traveling through sunny Florida, and I’m inspired by some of the local flavors and produce. Fresh avocados and mangos grow right here in people’s backyards, and there is a good selection of fresh fish and seafood. This dish is my interpretation of a tropical Florida inspired dish with fresh fish, mango, avocados, key lime juice, and chilies.
Savoy cabbage is not something that I’ve cooked much in the past, not because I don’t like it, mostly because it’s not been top of my mind. Since I’m trying to leave out carbs in our day-to-day food, I’ve been looking for ingredients to substitute in my meals for a healthier living. That’s when savoy cabbage came back to my mind, and I looked around for different ways of cooking it. I found interesting recipes that filled and rolled the cabbage, but often with rice or similar. The following recipe is my carb-free modification. I served it to my friends and they liked it very much. My husband also liked it, but in his opinion, a bit more of the spices could have been added. Feel free to add more of the spices or substituted them with different flavors. I think you can go very creative with this recipe.
We just returned home after a few days in Dubai where we enjoyed the food and the various international flavors. We ate at one of our favorite Thai restaurants several times, and it was so delicious! Inspired by this experience, and thinking about what to cook for dinner tonight, I decided to go for Thai. I wanted to combine the crunchy texture of the Laab Gai Salad (minced chicken salad) and the spicy creamy flavor of the Thai Red Curry. To keep it light and healthy, I served it on Chinese cabbage, which you can fold into a wrap. You can serve this dish as a starter (8 servings) or a main dish (4 servings).
My family and I love to eat meat, especially a nice fillet of beef or côte à l’os on the barbecue in the summer. Lately, I read a lot about cooking meat to perfection by vacuuming it and then cooking it on very low temperature for longer times, which inspired me to buy a Sous-Vide cooker and a vacuum sealer. After experimenting with veal and beef, I can confirm that the results are overwhelming. The meat is completely pink inside, very soft, so soft that it almost melts in your mouth – it’s simply delicious!
