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Miso-glazed dishes are called Dengaku in Japanese. This classic Japanese side dish, Nasu(eggplant) Dengaku is very popular especially this time of year since eggplant is seen as a tasty autumn delicacy in Japan. The juicy eggplant and rich miso flavor really go well with each other!
I love the peanut butter so much that I decided to make a healthier version, as tasty as the normal one.
I love the natural flavors of the food without oils, sugar and added dressing and this simple recipe was a discovery for me.
Peanuts, like all the trail mix, have their own natural oil and it doesn't need to add anything to get a creamy and delicious result :)
And if that's not enough, the greediest palates can always add a little maple syrup and a pinch of salt... et voilà, a creamy appetite to everybody!
Favourite Memory: Diwali is almost around the corner so I would like to share once of the recipes that my mother made during this festival. Ofcourse there where so many other dishes that were made around this time of the year but Rasmalai would always be me and my brothers favourite treat. During Diwali we all used to cook as a family, everyone had a task to do and then by the time we were done there was a pleasure in enjoying the food that we made (as kids we thought we made everything but of course that wasn’t true haha) we made so many kinds of desserts, snacks and food items it’s crazy to think how we pulled that.
All of out family friends know these are one of my favourite meals. One time I was visiting Corinthia with my dad we had them three days in a row. Everyone made them because they wanted me to be happy. I was really happy. My dad appreciated eating the same thing three days in a row less than me.
This is something my dad usually makes when I visit him. My parents are divorced so this was such a treat when he cooked this for me. When he was young, he had to go to the compulsory army service. This is the food they usually made because it was easy and cheap. Over the years he has adjusted it to his liking and has shared the recipe with me, but I never can't get it to taste the way he does it. However, every time I eat this whether it is made by him or me, I'm reminded of my dad and all those weekends I spent with him.
FAVE MEMORY. Other folks have a soundtrack to their lives. I have a menu. And okra—the seeded green pods of Southern cooking stapledom—has been front and center at some of my most fond foodie memories since I can remember. From helping my G-Dot pick okra from her garden in Savannah, to sharing a fresh batch of just-fried, cornmeal-crusted okra with my hubby in Charleston, to savoring a warm bowl of okra and tomatoes over rice on a chilly fall evening here at home in Summerville...okra epitomizes comfort for me and helps connect my past to my present. :-)
Back in “ the day”, I don’t know anyone that escaped JELLO! The best part of jello was coming into the house & smelling the sugary/fruity explosion of the boiling water hitting those jewel like crystals! Between the smell & the visual of those brightly colored cubes, I confess, couldn’t resist.
Foraging for mushrooms in the fog is such a vivid memory as it was a rare treat. My Dad was often on-call or worked odd shifts at the hospital so it was seldom we could all go out as a family during autumnal mushroom season. He was also the only one who knew which mushrooms were safe to pick and eat.There was a field adjacent to the hospital grounds which was the perfect spot for picking the little fairy ring mushrooms, as well as common field mushrooms and a few puff balls. We'd always come home famished and fry up our mushrooms treasure which tasted extra delicious after our morning out.
FAVE MEMORY: This is a NEW memory, if there is such a thing! When I first moved to California (decades ago) I had never seen an artichoke & it was love at first site! Now fast forward 40 years, I’ve returned to CA. & with this move I discovered BABY artichokes....which are now my new favorites, mainly because you can eat the entire delicious thing, & they are DIVINE!!!
We cook this for potlucks with two heads of cauliflower and come home with an empty dish every time. It's so tastyyy! You can vary the spice level and you could even cook it as a whole cauliflower, though that needs to be tested first! You can switch the oil for coconut oil or butter if you prefer. All variations have come out delicious!