Spicy Mexican Tempeh Chips

I wanted a snack that was high in protein and low in calories and fat. But it also had to taste good. Perhaps these taste too good because I can’t eat just one or two. I see the jar and my hand goes right to it. Bad hand! You can vary the spices in each […]

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The Anchovy Lover’s Sauce

Working on my computer in Amed, I looked up to see Mt. Agung shoot out a white plume of steam. Mesmerized, I watched the volcano for the rest of the day. When I needed a break, I went to the kitchen to cook, inspired by the mountain’s energy. I came up with a salad dressing, […]

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Balsamic Feta Carrots

Carrots, not my first choice in vegetables, rise to a new level in this recipe. You can buy the balsamic glaze at Dijon, or simply boil 1 cup of balsamic vinegar with a quarter cup of palm sugar and reduce it by half. If pine nuts are difficult to come by, substitute roasted cashews. And […]

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Marzipan Chocolate Brownies

We had a block of Dijon’s marzipan in the freezer for what seemed an eternity. I thought I‘d use it for a strawberry tart. Then I came across the recipe that inspired this one. These brownies are a delicious departure from traditional ones. The next time we baked them, we made our own marzipan. It’s […]

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The Not Traditional Crab Salad Nicoise

Desak asked me what I wanted for lunch. Out of a jet-lagged fog the words ‘Salad Nicoise’ jumped from my lips. We were, however, out of several ingredients. “Can I substitute zucchini for the green beans?” she asked. “And we don’t have any tuna.” After a thorough search of the pantry I found a can […]

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Eggs in a Spicy Tomato Bath

I’ve been bored with my breakfasts. This definitely spices up my mornings! And it could easily be served for lunch as well. Toast or corn tortillas are a must to soak up the juices. Or if you really feel adventurous serve it over soft polenta. Serves 2-3 Ingredients:   – 6 shallots, thinly sliced – […]

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Deconstructed Gazpacho with Sambal Matah

The inspiration for this dish comes from Eat Me in Bangkok. It was called Spring Onion Soup and was so simple and yet surprising in presentation and taste. You can make the spring onion soup a day or two before. I highly recommend the torch ginger flower sambal to go with it.       […]

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Moroccan Millet and Chickpea Salad

An abundance of millet and a can of chickpeas inspired this excellent vegetarian main course salad. It’s refreshing on these hot monsoon days and keeps well in the fridge. The Moroccan Spice mixture is an added plus to have on hand to mix into yogurt for a dip, with eggs, on roasted veggies, or into […]

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Victoria’s Fantastic Crispy Fruit Cobbler

This is from an old family recipe that my friend Victoria shared with me. Fast and easy to make, I’ve baked it with a variety of fruits and it always exceeds my expectations. Just writing the recipe here makes my stomach growl in anticipation of succulent baked fruit popping up through the crunchy topping.   […]

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