Recipes by Whisks and Chopsticks

United States Chef

	Stir-Fried Tofu Noodles by Whisks and Chopsticks There have been a lot of talks about clean eat, meatless meals, veganism, gluten-free, pescatarian, and vegetarian in blogs I follow, and that got me excited to do something different this year. Since January, I have been cooking 4 days per week meatless meals. My family adapted to the new meal plans (not that they have much choice.…	1 vote 581 views
	Spanish Style Potatoes with Smoked Bacon and Peppers by Whisks and Chopsticks I have been cooking from my favorite recipe books lately. Here is one I really like. It’s a spanish-style comfort food adapted from Diana Henry’s Pure Simple Cooking. I like the smoked flavor of the paprika in this dish, but I substituted smoked bacon for Chorizo because it was what I had in my fridge. Instead of roasting…	1 vote 581 views
	Oat Bran Chocolate Zucchini Bread by Whisks and Chopsticks Recently, I decided to bake something that is good for my body and soul. Zucchini bread sounded like a good choice. I googled for a recipe and came across a photo of zucchini bread that got me drooling. It’s a Smitten Kitchen recipe. No wonder!I adapted her recipe. Added oat bran, whole wheat flour, brown sugar (and used less…	1 vote 750 views
	Cranberry Tea Cake by Whisks and Chopsticks Happy 2014!I hope everyone had a great time baking and cooking up delicious foods for friends and families over the holidays. Now that the holidays mode is over and you are ready to start your new year resolution: decluttering and reorganizing your kitchen (ahem. My new year resolution with the help from The Kitchn). The first…	1 vote 570 views
	Barley Salad by Whisks and Chopsticks In a span of a week-and-a-half between Thanksgiving and Christmas, I used up 25 pounds of all-purpose flour. It was a lot of baking. So for the next six months I will try to focus on healthy cooking. I have already started making non-sandwich (and meatless) type lunch for my family since school resumed. This barley with tomatoes…	1 vote 548 views
	Barley Tea by Whisks and Chopsticks Barley is the new favorite grain on my weekly grocery list. As I searched for new ways to use this new-found favorite, I realized that I need to drink more tea (because my water intake is really embarrassing). What better way to do it than drinking barley tea which by the way, Chinese, Japanese, and Korean have been brewing roasted…	1 vote 533 views
	Almond Cookies by Whisks and Chopsticks 新年快樂! ( Xin Nian Kuai Le!) Happy New Year!Let’s begin the year of the horse with a sweet recipe like almond cookies! I love almond cookies. It is not impossible to eat a whole box of almond cookies in one afternoon if I can just pretend that there is no consequence. :) So instead of finding ways to get around it, I have chosen to…	1 vote 606 views
	Chè chuối: Banana Sago in Coconut Milk by Whisks and Chopsticks Dearest Readers: I am sorry for such a long absent, but I am back. Will try to post more regularly now that I am getting back into the groove. :)Sometimes markets like to do some quick sales. In my recently trip to our local Asian market, I found a bag of one pound very ripe baby bananas for 99 cents. Bananas covered in lots brown…	1 vote 660 views
	Steam-Fry Vegetables by Whisks and Chopsticks I discovered two new vegetables this summer. Brussels sprouts and French yellow beans. When I was a child, brussels sprouts had never appeared in any of our meals. Not because my parents didn’t like it. You just don’t find this vegetable in any Asian grocery. Recently, I read about the health benefits of these leafy green,…	1 vote 411 views
	Mango Lassi by Whisks and Chopsticks Ingredient:In a blender add in the mango pulp, sugar, salt, ampchur powder, and pour in enough buttermilk to the top of the blender. Close lid, and blend until well mixed. Serve immediately or refrigerate for later.Enjoy!Like Loading...	1 vote 414 views