Guess #whatsfordinner tonight 7/14/2016 its #healthy

This has become a go to dish for us. It is so easy and flavorful. Its also the perfect food for this time of year. With our ‘Summer electric plan’ in play it fits in beautifully.  Absolutely no oven or stove top cooking. It did use several gadgets for cooking, a rice cooker, a crock pot, and a Microwave.

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Guess #whatsfordinner tonight 6/30/2016 #food

Tonight we hit the last of our “Asian Theme Week” dinners. I know we actually have another dinner planned tomorrow night. But because we had company we used a little extra chicken for that meal and are going to run short. So the Kowloon Chicken will have to wait.

Tonight though we had a delicious

Guess #whatsfordinner tonight 6/29/2016 #food

We’ve hit mid-week on our “Asian Theme Week” dinners. And, yes, again tonight was  Thai dish. Like we said before we love Thai.

Back in May we had this dish for the first time. The kind folks from  The Richmond Avenue shared this recipe for

Spicy Cashew Chicken

Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)

Author bio: Contributing Author for JaquesKitchen.com

Recipe country of origin China

Description: This is a Thai version of a Chinese recipe. You may have tried an Americanized version of this at The Cheesecake Factory.

Kowloon Chicken

Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)

Author bio: Contributing Author for JaquesKitchen.com

Recipe country of origin Hong Kong

Description: This is a simple Ginger and Pineapple Chicken dish named for the the ancient walled city of the same name in Hong Kong.

Guess #whatsfordinner tonight 6/9/2016 its #healthy

Back in April I mentioned how as temperatures rise and the days get longer it seems like we are getting more and more active and want lighter meals. That is especially true now that temperatures are hitting the high 80’s and even low 90’s for us,  Asian fits the bill.

Twenty-four Varieties of Rices of Asia — Cooking with Kathy Man

Very interesting read:

Naomi Duguid wrote . . . . . . This has been adapted from Seductions of Rice by Jeffrey Alford and Naomi Duguid. The world of rice is huge, and very exciting. How can a plain grain be exciting? Because millions of people eat rice every day. Everyone who grows up with rice as their […]

via Twenty-four Varieties of Rices of Asia — Cooking with Kathy Man

Pad Grapow (Thai Basil Chicken)

We tried this recipe tonight. It was originally posted by TheRichmondAvenue

We love Thai food and when I saw this I was intrigued by its simplicity and combination of flavors.

It was so good I just had to capture it just in case the original post disappears.

Guess #whatsfordinner tonight 5/10/2016 #food

Tonight the credit for our dinner goes to the The Richmond Avenue they shared a recipe for an interesting Thai dish we just had to try.

I don’t know what it is about Thai food but I love it. But I’m also kind of scared of it. There are so many interesting and complex flavors. To develop those flavors it seems like it would also be complex and difficult.

However, when I saw this recipe for 

Guess #whatsfordinner tonight 5/9/2016 #food

Asian. Ever since I learned about velveting meat I love to use that method. It really does make all the difference in the quality of the meal.

If you don’t know what velveting is it is a method of cooking commonly used in Chinese restaurants in which the meat if first marinated then blanched and finally stir fried. It’s involved but worth it. Especially with this recipe for