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Chinese Japanese Cook Book (Get Free eBook)

Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones. You can download the PDF version of this book here. GET FREE EBOOK Advertisements Continue reading Chinese Japanese Cook Book (Get Free eBook)

How to make Cold Brew Peach Iced Tea

yield: 8 SERVINGS Prep Time: 10 minutes Total Time: 12 hours Ingredients: 1/2 cup granulated sugar (I used organic unrefined cane sugar, raw or turbinado sugar would be great too!) 1 large ripe peach 8-10 black tea bags (more or less to taste) Directions: To make sugar syrup, combine sugar with 1/2 cup filtered water in a small saucepan. Cut peach in half, twisting to remove the pit. … Continue reading How to make Cold Brew Peach Iced Tea

Roasted salmon + Cassava tostada + Tomatillo salsa Recipe

INGREDIENTS for the salsa: 6-8 tomatillos, husks removed and diced 1 green pepper, diced 1 jalapeño, (seeded if you don’t like it too spicy), diced 1 red onion (about 1/2 cup when diced) 2 cloves of garlic, minced a drizzle of avocado oil (neutral oil) a pinch of cumin salt + pepper a 1/2 lime, squeezed for the salmon: 8oz – 1lb of wild salmon … Continue reading Roasted salmon + Cassava tostada + Tomatillo salsa Recipe

Tomato Egg Noodle Recipe

Author: Sophie Prep Time: 10 Cook Time: 12 Total Time: 22 minutes Yield: 5 Ingredients 1 bag egg noodles 1 tbsp olive oil 1 onion, chopped 1 can crushed tomatoes 1 can tomato sauce 3 cloves garlic, finely chopped 1 cup meatless ground beef ½ cup cream cheese salt freshly ground pepper Instructions In a saucepan bring water to a boil and cook pasta as directed on the packaging. In … Continue reading Tomato Egg Noodle Recipe