In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
We had some lamb leftover in the fridge and Jessica suggested experimenting. Since we also had some pita in the fridge, I went with a Turkish theme. Online I had seen a suggesting to interlace piece of bacon in lamb to get a similar effect to shwarma, seemed like a good enough idea. Well this worked out wonderfully!
Chimichurri is one of my favorite flavors. I have made it with different types of vinegars and gone back and forth between cilantro and parsley, but all versions come out wonderful. If you have extra sauce left-over, save-it. It goes well on chicken, fish, almost anything. I wrote down the recipe we used for our July 4th barbecue yesterday. Hope you had a fun and yummy one!
This weather is ridiculous for mid-April. I still find myself avoiding errands and missing several gym classes. Instead of the usual spring salads and sidewalk cafe lunches, I’m sitting at home thinking about soup and since it’s raining, I’m not willing to go buy any ingredients.
Regretfully, I did not write anything down while I was making this soup since I was just throwing stuff from my fridge in, but it came out tasting very good, looking very attractive (due to the bright purples, reds, and oranges), and actually being very healthy.
This is an estimated recipe:
Place first 5 ingredients in a 3 1/2 Quart pot. Cook on high until it boils. Add red cabbage and simmer for 10 minutes. Add the canned diced tomato and water (if needed). Sprinkle with dried oregano and black pepper and simmer for another 15 minutes. Simple huh?
While I was drinking the soup, I marveled at how pretty it was and how full of vitamins and antioxidants it is (beta-carotene, Vitamin A, lycopene, and more). If you’re interested in the specific health benefits of the major ingredients, here are some links:
