WHAT’S COOKING. Summer is just about over. Before it ends, I made this salad for my client with late harvest bounty. I found this recipe in the Fayetteville Observer and made a few changes. I substitute regular couscous with Israeli couscous. If you do use…
WHAT’S COOKING As summer begins, I wanted to lighten up some dishes that I normally cook for my clients. Here is a Chicken Divan that I found which is now one of my client’s favorite. It’s fast and easy to put together, and it’s also…
WHAT’S COOKING Here is a tofu vegetable dish that is tasty and flavorful. The tofu absorbs the flavor of the hoisin and soy sauce. The combination of soft silkiness of the tofu, beefiness of the mushrooms, and crunch from the broccoli rabe makes a…
WHAT’S COOKING I had a hunkering for Indian food that was vegetarian. I came across this recipe of Cauliflower, Cashew, Pea and Coconut Curry that sounded delicious and it was. I was glad I tried it. I used Serrano Chile for heat. You can…
1 lb pork butt, cut into 1 inch chunks Marinade 1 teaspoon each salt and pepper 1 tablespoon brown sugar 2 tablespoon soy sauce 3 tablespoon cornstarch Sweet and Tangy Sauce 3 tablespoon ketchup 1 tablespoon oyster sauce 1 tablespoon soy sauce Salt and pepper…
