Blog Archives - Page 2 of 10

Can only the pure in heart make a good soup?

“Only the pure in heart can make a good soup” according to famous composer Ludwig Van Beethoven. As outlandish as this statement appears at first sight, maybe there’s a grain of truth. Because I think what he was trying to say is that anyone can make a good soup if they try hard enough. A good soup doesn’t depend on precise measurement and exact timings. It just needs a large pot, a handful of ingredients and a little devotion to the cause.

Corned Beef and Cabbage – Global Flavors Recipe Cards

Corned beef and cabbage has become known as the traditional St. Patrick’s Day meal, at least on the American side of the Atlantic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle. According to the Smithsonian, more Irish people ate bacon as a traditional meal than beef, partly because cows were considered symbols of wealth in Gaelic Ireland and were not usually killed for their meat.

Corned Beef and Cabbage Holiday food Irish food St Patricks Day

Pasta Quiz! Use Your Noodle to Figure out the Answers

Pasta (sometimes known as noodles in the US) comes in dozens of different shapes and sizes and is used in a variety of different ways in cooking. From long to tubular, from stuffed to special shape and not forgetting the tiny variety we use in soups. We all use it but how much do we know about it? I have never really stopped to think about why different kinds of pasta exist. Why do the various shapes and sizes matter? Put your culinary knowledge to the test and improve the way you cook with pasta by taking Flavorly’s quiz!

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British Sausage and Lentil Casserole – Global Flavors Recipe Cards

This weekend we are expecting some of the coldest weather in Houston since 1989. When temperatures drop, the fire is lit in our house and the blankets come out. So do winter casseroles. What is a ‘casserole’? There is little difference between a casserole and a stew. A purist would say that a casserole goes in the oven, heating the dish from all directions, while a stew goes on the stovetop and is heated from the bottom. Another point of difference is a casserole is the name of the pot used for cooking. One of my favorite casseroles is a hearty sausage and lentil version, simmered with chopped tomatoes and flavored with garlic and rosemary.

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Healthy No-Cook Meals – Essential Nutrition During a Power Outage

I have been one of the lucky few. However, not so much for others this week finding themselves without power, water and safe drinking water in perishingly cold weather for several days. Eating becomes a survival imperative rather than a culinary experience under such testing circumstances. Shopping for food – whether it involves selecting ingredients or dining out – is a factor of what you can find rather than what you set out to get. And what you cook is limited to what’s in the pantry and what you manage to lay your hands on in the grocery store. Even with the experience and lessons learned from seasonal hurricanes I don’t think any of us anticipated how challenging this week would be. But with the benefit of hindsight here are some healthy no-cook meals I may try to plan in advance next time.

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Char Siu – South East Asia’s Answer to Barbecue Pork

Any Texas pit master will tell you that there isn’t one single style of Texas barbecue. Texans from all over the state have their own distinctive preferences, from the dry rub variety of central Texas to the sweet, tomato based marinades of the east. But barbecue isn’t unique to Texas, nor even to the US in general. Asia has its own special version of this well loved global flavor: Introducing Char Siu.

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barbecue pork cantonese cuisine char siu five-spice spicy

Mexican Spicy Shrimp Tacos: Global Flavors Recipe Cards

Have you ever wondered how they make that delicious green sauce that goes with Mexican spicy shrimp tacos? For me, that is the motivation for preparing this Mexican dish. It’s not that I’m not into shrimp. It’s because to me the green sauce is what makes the meal distinctive. I have sat and pondered the mystery of the green sauce many times and have concluded that it means different things to different people. For some it’s a green salsa while for others a creamy avocado topping. After much experimentation I finally found the recipe I was looking for – a garlic cilantro lime sauce using sour cream or greek yogurt as its base.

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Chicken Fried Steak – Good Ole Texas Homestyle Cooking

When I first moved to Texas I was bemused by the name chicken-fried steak. It made no sense to me. Either something is chicken or it’s steak. Now I’m used to it and the name makes perfect sense. Chicken-fried steak is, quite simply, a piece of steak that’s battered and cooked in the same way one would fry chicken. We think of this dish as being classic Texas comfort food but is it really Texan? Which state is actually known for chicken fried steak and how did it come to exist?

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Why Peanuts Pack More Than a Perfect Punch of Protein

Photo Credit: Feed Strategy

January 24th was National Peanut Butter Day. Peanuts have received bad press in recent times, partly because of the saturated fat content but mostly for their notorious allergen. However peanuts are one of the few ingredients featured in cuisines around the world and in that sense one might call the peanut a culinary superstar. But what gives rise to such acclaim? The answer lies in much more than flavor alone…

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Why Americans Should Eat More Lamb

The new meal on Flavorly’s menu this week is Pistachio Roasted Rack of Lamb and I for one couldn’t be happier. For some reason lamb seems harder to find in grocery stores than other meat and is infrequently on the restaurant menu – at least where I live here in Texas. I miss it. Sundays roasts were always something I would look forward to growing up; a kind of a British institution. I have often wondered why lamb is so elusive in the US and have read numerous theories. But it’s time to set the record straight. I can think of at least five reasons why we should be eating more lamb and here they are.

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