You don’t have to have the perfect plot to grow a garden! If they can create one in the city, on the top of a building with cinder blocks…..so can YOU! Last year we tested our (small) garden. We have a lot of deer and critters around our house, so we weren’t sure how it would do. With our make shift raised bed, stakes and chicken wire, we were able to create a simple, but successful garden. This is why we feel confident about expanding our garden this season. I have been saving my egg cartons to start growing my seeds indoors (which we will be doing this weekend). Now is the perfect time. I am hearing that a good time to plant (or transplant seedlings) outdoors is Mid-May. Our new garden should be ready by then. Can’t wait to share the progress with you. Good Luck with your own gardens!
Many people ask me, “What are the best ingredients to keep in my pantry and refrigerator for Asian cooking?” I have narrowed the list down to a simple 10, but please know that there are SO many more terrific ingredients out there to utilize in your cooking! Here they are….in no particular order:
- Fresh Ginger
- Fresh Garlic
- Dark Soy Sauce
- Light Soy Sauce
- Shiao Shing Cooking wine
- Oyster Sauce
- Hoisin Sauce
- Black Bean Paste
- Sesame Oil
Most of these can be found at your local grocery store. If you cannot find an ingredient, locate an Asian market in your area – they are sure to have it!
A FAVORITE with the kids!
A simple and YUMMY dessert! This is a great recipe for your summer berries!
One of my goals is to introduce you to some ingredients that you may not be familiar with. There are so many tasty “Asian” foods that are much more easily accessible at the local grocery store. Here is one I use frequently….the DAIKON.
Daikon, mooli, or white radish is a mild-flavored, very large, white East Asian Radish with a wide variety of culinary uses. Despite often being associated in Japan, it was originally cultivated in continental Asia.
Uses: In Japanese cuisine, many types of pickles are made with daikon, and is also frequently used grated and mixed into ponzu, a soy sauce and citrus juice condiment. Simmered dishes are also popular such as oden. Daikon radish sprouts are used for salads or garnishing sashimi and the leaves are frequently eaten as a green vegetable. Pickling and stir frying are also common, as well as in soups and to carve elaborate garnishes.
I use this ingredient quite a bit. You will see it in many of my Youtube videos. Try it!
A different take on the traditional lettuce wrap.
Here is a recent post and link from my Facebook: