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Going camping in Lake George, NY was a staple of my childhood, and in 2019 my family decided we would go back. My boyfriend, still in culinary school at the time, cooked up a stir fry I’ll never forget- so here it is! Served best with a deck of UNO cards.
Created for MICA Spring 2020 Illustrating the Edible with Rebecca Bradley
Having spent only the first six years of my life in the Philippines and now living in London I’ve had the desire to explore my culture through learning more things about my favourite dishes. Adobo is quite a simple dish to prepare but through my mother I learnt that some of the ingredients she uses are not used in all of the regions of the Philippines. My artwork illustrates a recipe past down from my grandmother to my mother and then to me.
If happens that you love a lot your onions, garbanzos and chicken I'm convinced that you will fall in love with this recipe.
This traditional comfort chickpeas soup is a worth dish to try in any season, it's fulfilling with vermicelli rice.
For the rise preparation just toast a hand full of vermicelli in 2 tablespoon of butter to golden brown, then add the washed rise and cover it with water, cook on low heat until cooked. Serve warm.
This recipe has been a favorite in our house since hubby and I first married. It's quick, easy and super tasty! The black beans, cilantro, lime and green chilies provide a perfect dose of Latin American flair to make this dish one you will want to make a staple in your household, as well.
This is a recipe that brings back lots of feelings of nostalgia. The peas, referring to 'Gunga Peas', are commonly replaced by 'Red Kidney' beans and are definitely my preference! This a a traditional dish from the West Indies that would always be cooked by my mum for our family Sunday dinners together. I love cooking it myself now, but still alwasy prefer mum's!!
This is one of my family’s favourite recipes and it’s so simple! I crave it all year but especially when the weather starts to change in the fall. It used to be the first meal I’d ask for when I’d come home on break from college!Top it with sour cream and Fritos and it’s a match made in cozy yummy heaven!
Beans Around The World.
I first ate cassoulet from a Weight Watchers recipe...then I ate it at a French restaurant nearby. No comparison! This recipe falls somewhere between the two extremes, though hopefully, at the tastier end. However, if I ever discover what makes the authentic restaurant version just a little bit higher up the scale, I promise to update this recipe so we CAN CAN all enjoy it!
Seriously. Best shawarma imho is from a tiny little spot on Main Street in Vancouver, BC called Mitra Canteen. The friendly dude always greets you with a "Hey guys!" and whips up the yummiest shawarma with homemade hummous and extra hot sauce (if that's your thing), and those yummy crispy burny crunchy chickeny bits that can't be beat. We haven't found any other spots locally that compare, this guy knows his shawarma!