I wanted to take a moment to sincerely offer you and the whole Tumblr community my deepest gratitude. I want you to know that your support has been a cornerstone of my journey. Reflecting on this journey and realizing how far we've all gone together is amazing. I am truly thankful as the holiday season draws near.
I'd want to send you and your family my best wishes as we soon get together to spend the holidays with loved ones. I hope you have a lot of laughs, lots of warmth, and lots of good meals to share with the people you care about during this special time.
I hope the holidays are serene and filled with delectable and flavorful food for you and your loved ones.
With gratitude and my deepest, most profound thanks to you,
LC
“Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls blossom.”
― Marcel Proust
Hi Anita. Saw your etsy shop. Nice art. I wish I can draw or paint. You might want to add them to your tumblr for some exposure and linked them to your etsy shop or do a separate blog for it.
Hello thelcsdaily, thank you for your suggestion. I will definitely consider doing that in the future!
Broccoli and beef go well together, and this quick and simple stir-fry makes the most of it. There are several of recipes for broccoli beef, but my favorite is the one that calls for sesame oil. This is a basic stir-fried dish that is enhanced by the sweet taste of the nutty sesame oil. You can customize this stir-fry dish to use any protein or vegetables you have in your kitchen, and it still gives a fantastic mix of flavors and textures. This meal offers a flavor of traditional Chinese takeout. One of my mother's favorites.
“I am not a glutton - I am an explorer of food”
― Erma Bombeck
In a dream: I transported myself someplace on the Mediterranean shore on a gorgeous Sunday. I can't help but stare out at the placid Mediterranean waters. I look around and see happy diners, both locals and visitors.
Inspired by my dream, I decided to make a simple dish—no need for a fussy marinade. A good cut of beef, flavored modestly with garlic, rosemary, salt, and pepper, and finished with an easy red wine pan sauce. Enjoying this with some crisp cucumber, juicy tomatoes, and creamy Greek vinaigrette dressing over some steaming white rice.
"Food is symbolic of love when words are inadequate." — Alan D. Wolfelt
Layering flavors - The marinade is a simple concoction of sugar, soy sauce, and a small amount of five-spice powder. Chill the seasoned chops for an extended period of time if you can. A deep-fried pork chop with a crispy sweet potato starch coating. Finished with a delectable, smoky, sweet glaze of rich raspberry jam and smoky ancho chili powder.
FYI: You may skip the last step and still have a tasty dish to be pleased with.
"Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely on conveniences or because our lives are so complicated. We forget about those moments that we can actually share around the table with our family, with our friends, with our loved ones." - Thomas Keller
More people are becoming familiar with the unique culinary culture of Japan as the cuisine spreads throughout the country. People are lining up to get their hands on tempura, ramen, sushi rolls and other Japanese dishes. I'm taking a break and ordering takeout in the interim, but home cooks like myself are busily preparing their way through replicating some of their favorite Japanese dishes at home.
I ordered the following:
Shrimp and Vegetable Tempura
Agedashi Tofu
Philladelphia Roll
Salmon Skin Roll
California Roll
"If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it." - Anthony Bourdain
A delectable dish from the Minangkabau ethnic group in Indonesia, beef rendang is indigenous to the country. The dish was introduced to Malaysia during the Melaka Sultanate era, when Minangkabau settlers from Sumatra moved to the southern region of the Malay peninsula.
Rendang is a curry made using slow-simmered beef that lets the flavors seep into the flesh. A recipe that takes hours to prepare on the burner. Depending on the desired result, the dish must be cooked in coconut milk with all of the spices for a specified length of time. The original recipe needs to be cooked for two to three hours minimum until dry. To ensure you have leftovers, I suggest that you make a big portion. Over the next day, the flavors and aroma intensify. Perfect with a bowl of steam rice and your veggies of choice.
FYI: Rendang, creating it from scratch may seem difficult or time-consuming to someone who works. You can take a shortcut by using Rendang paste. This will shorten the preparation period.
"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together." — Guy Fieri
Chestnuts are among my favorite Christmas fare. Nat King Cole's song served as the catalyst for everything, and you've undoubtedly heard the opening line of "The Christmas Song"—"Chestnuts roasting on an open fire." I was curious to give this nut a taste, so I did. Since then, I've become addicted. What say you, too? Would you mind sharing your preferred holiday snack?
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
Think of this dish as a tribute to the undervalued but frequently used spice, black peppercorn. The beef is marinated in yogurt, ginger, garlic, and freshly ground pepper before being seared all over to create a deep, rich flavor for the stew. After that, the liquid is reduced to a thick, rich sauce and the vegetables are cooked until soft. This stew, which takes its cues from Indian cooking, is cooked with garam masala powder, which harnesses the potency of spices like cumin, bay leaves, cloves, and cinnamon to produce a flavorful, complex dish. Add the red bell peppers and zucchini last for a colorful finish. Accompany with warm rice.
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
― Mahatma Gandhi
May the joy of the season envelop you and your loved ones with smiles and treasured memories as the holidays progress. I hope you have a joyous and festive Christmas.
Thank you for all your support this past year.
“It is Christmas every time you let God love others through you.”—Saint Teresa of Calcutta.
I credit Dave Lieberman of the Food Network with inspiring me to make this version of Mexican chicken stew. This tasty, filling, and quick Mexican chicken stew is so easy to prepare. It's a favorite for busy evenings and tastes great. I like to play around with different recipes that use rotisserie chicken, but you can cook and shred your own chicken if you'd rather. I prefer chunks over shredded. The tender, shredded rotisserie chicken adds to the stew's deep, flavorful flavors.
FYI. You will notice that i made some minor changes like I prefer chunks of meat over shredded.
"Hard work should be rewarded by good food." - Ken Follett
Many people find cooking at home to be intimidating. But that's precisely why I enjoy searching for and utilizing all of these shortcut ideas to make amazing renditions of traditional recipes. A beautiful dinner that will wow your special dinner guest, made much better if it comes together quickly.
The green garnish on top of this meal is called Gremolata. Garlic, lemon zest, and chopped parsley are the ingredients of gremolata. This dish was transformed into an incredible, incredibly delicious stew with a simple addition.
“If you're afraid of butter, use cream.”― Julia Child
It's not only a quick dinner made in one pan. It is cooked to a delicious perfection through searing, caramelizing, sautéing, and simmering. You simply must try this dish of delicate pasta, veggies, and just the right amount of salty, savory prosciutto and shrimp in a light creamy sauce. It's crisp, light, and loaded with vegetables. I want to eat just that.
“A good cook is like a sorceress who dispenses happiness.”
― Elsa Schiaparelli