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Everyone loves pad thai.  Even the pickiest of eaters, who won’t dare anything more exotic than sweet and sour chicken (I know Chinese versus Thai, I’m making a point here), love pad thai.  Unfortunately like most Asian foods, no store bought mix, frozen entree, or other concoction measures up to the real deal.  This is due to the unique nature of the “sauce” that makes pad thai what it is.  This characteristic pad thai sauce is really not a sauce at all, but very heavily seasoned scrambled eggs that you fold the other ingredients into before they solidify, leaving the dish impossible to be made well, if not made fresh. This recipe is one of my girlfriend’s absolute favorites, and I decided to make it last night in celebration of me finding some work! As I have been trying to be healthy lately (and doing well I might add!  Eight lbs down, and the last five posts have all been “healthy”) I thought I would run the numbers on this recipe.  The final results, assuming the recipe makes four servings, come out to almost exactly 500 calories per serving (though we dare you to only eat one serving!) So, with no further blabber, here is the recipe:

My mise for the meal (essential for this dish)

Chicken and Shrimp Pad Thai

3 tbs peanut oil

6 cloves garlic, finely minced

1 tbs white sugar

2 tbs soy sauce

1/2 tbs oyster sauce

1/2 tbs golden mountain seasoning sauce (Tuong Gai Vi, if you have been trying to make Thai food, and it doesn’t taste right, this is what you are missing.

1 1/2 tbs Ketchup (yes thats right, tomato ketchup, like Heinz, I promise)

2 eggs, beaten

1/2 lb raw shrimp (whatever size is cheapest that day works)

1 1/2 c. cooked chicken breast meat, chopped to bite size pieces

1/2 lb dry rice vermicelli

1 c. bean sprouts (I forgot these at the grocery store, so they aren’t in the pictures)

3 tbs dry, unsalted, roasted peanuts, crushed a little (I throw em in a plastic baggy and beat them with either my meat pounder or a rolling pin a couple of times so they are busted up but not ground

1 tsp red chili flakes

2 green onions sliced thinly

1/4 c. cilantro, chopped

First I would like to say that due to the extremely fast cooking time of this recipe, it is essential that you make a mise, as has been discussed in previous posts.  If you do not do this, your dish will not come out.

So in the interest of preparing this dish, you must first cook your vermicelli.  Follow the directions on the packaging for the cooking time, and once the noodles are cooked completely strain and thoroughly rinse the noodles in ice cold water, while pulling and separating the noodles with you hands.  Vermicelli is notoriously bad at sticking to itself, and thoroughly rinsing the noodles while working them will prevent this.  After the noodles are ice cold, and strained, pour a tablespoon of oil on them and toss to coat, again to prevent sticking.  Cover the noodles with a sheet of plastic wrap until you are ready to use them.

Next, defrost the shrimp in cold water and peel them completely, including the tails. Next you are going to precook the shrimp, and I have a trick for this that will keep the shrimp from being overcooked (as they will be cooked again gently while assembling the dish, and no one likes tough overcooked shrimp).  To perfectly cook shrimp that will later be cooked again in stir-frys, pasta sauces, etc. bring a medium pot of water to a boil for 1/2 lb cold uncooked shrimp.  Dump the shrimp into the water and stir gently from time to time to keep them from sticking to the bottom of the pot, the instant the pot returns to a boil the shrimp are ready to be removed.  At this point they will still look slightly undercooked, and thats ok, thats what we want, so they can finish later, but not end up overcooked. If the shrimp are 40 count or larger, cut them into bite sized pieces and set aside for later.

Finally, combine the sugar, soy sauce, oyster sauce, golden mountain seasoning and ketchup in a ramekin or bowl and set aside.  Now if you have cut everything else up, and measured all your ingredients you are ready to cook!

Pad thai in serving dish, garnished and ready to be dished out

Most recipes for Asian dishes are very unhealthy because they call for ungodly amounts of oil.  I have found that this is completely unnecessary, and have learned a trick that keeps food from sticking to the wok without all the oil.  The trick is that if at any point your food starts sticking to the wok, pour in a scant 1-2 tbs of very cold water and toss your ingredients.  If you have a well seasoned wok, this will unstick your food without altering the taste of the dish.  Be sure you only use small amounts of water at a time or it wont vaporize on hitting the wok, and will water down your dish.

For the Actual Dish:

(This cooking time is extremely short, like 5 minutes, and thus no pictures of the process were taken)

Heat a wok over very high heat, and add oil.  Once the oil “dances” add in the garlic and cook quickly, stirring constantly until it is just starting to take on a little color (just a little, no one likes burnt garlic).  Now add in the chicken and shrimp and cook, tossing constantly, to heat through.  Add in the sauce, mix with meats and garlic then add in the two beaten eggs.  Stir quickly to combine the eggs and sauce and let sit for about 2 minutes, until the eggs just start to set.  At this point add in the vermicelli and toss to coat in the egg-sauce mixture.  Add in all but a pinch or two of bean sprouts and cook, tossing constantly until bean sprouts are starting to limp, and the noodles are heated through.  Turn out the pad thai to a serving dish and garnish in this order: peanuts, red pepper flakes, reserved bean sprouts, green onions, and cilantro.  Thats all there is to it, you are now ready to eat!

Healthy Chicken and Shrimp Pad Thai

Chicken and Shrimp Pad Thai, ready for scarfage!

And as always, Enjoy!

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I know I promised to keep my posts healthy, but sometimes you just need something rich and hearty.  Such was my desires the other day, so I modified, and tweaked a carbonara recipe.  I would like to say that this rustic, classic style carbonara is healthy, but seeing as the only real ingredients in the recipe are egg yolks, pancetta, cheese, and pasta, I think that would be a bit of a stretch. That being said, this recipe is low in calories. 🙂

This is likely to be unlike any carbonara you have ever had in an American-Italian restaurant; this recipe uses no cream.  I know, I can hear a collective gasp coming as you read that last sentence, but the truth is, this dish doesn’t need cream.  The perfect ratios and pairings of the ingredients, combined with the proper technique produce a delightfully rich, and flavorful carbonara without adding tons of oil and cream.  With these modifications, and the use of Dreamfields linguini (which only has 5 digestible carbs per serving), this dish (which serves 6) comes in at just under 400 calories per serving (if you choose to use real pasta, each serving is still only around 600 calories). So you want to hear the recipe?  All right, here we go…

Lo-Cal Chicken Linguini Carbonara

(adapted from Two Meatballs in the Italian Kitchen, Mark Strausman and Pino Luongo)

My mise for Chicken Linguini Carbonara

2 tbs salt

1/2 lb pancetta, cut to 1/4″ dice (Ghetto Chopper) does not have pancetta, so I substituted some really thick applewood smoked bacon, and it worked out fantastically)

1 medium red onion, very thinly sliced

2 c. chopped up roasted chicken breast

1 large egg

3 large egg yolks

1 package of Dreamfields Linguini

2 tbs extra virgin olive oil

1/2 cup freshly grated parmesean

1 tbs ground black pepper

Bring enough water to cook a package of pasta to a boil, salt, reduce heat to low, and cover pot.

I can’t say this enough, but for this dish especially it is very important that you have all of your ingredients prepped before you begin.  This dish is all about timing, and execution, if you take too long during any number of steps you will ruin the dish.  So please, please, make a mise, and prep everything, have all the ingredients measured out and in bowls ready to go before you start.

That disclaimer being said, heat a large skillet over low heat and add the pancetta or bacon.  Cook stirring regularly to prevent sticking and scorching until the meat has given up all of its fat and is starting to take on color. At this point add in the onion and continue to cook until the onion is starting to take on some color and the bacon is almost crisp.  Add in the chicken and cook to heat through.

What your pancetta or bacon should look like when it has "released all of its fat" and is ready for the onion addition

Pancetta or bacon and onions ready for the chicken to be added

Meat and onion mixture ready to come off the heat

While you are cooking the meats and the onion crack your egg and 3 egg yolks into a stainless steel bowl, and get your arm ready, because you are gonna whisk those babies for 3-5 minutes or until the egg and yolks are pale and almost doubled in volume.

The egg and egg yolks sufficiently whipped to double the volume and achieve that pale yellow color

Now that your arm is likely dead, use the other arm to remove the meat and onions from the burner and crank up the heat under your water to bring it back to a rolling boil.  Add the pasta and cook to al dente.

Once the pasta is ready to be strained, scoop out 1/2 cup of the cooking water (in case your pasta looks dry later for a little juice), and strain pasta thoroughly but quickly (shake that colander up and down a few times with some force to get that water out in a hurry without the pasta setting up or cooling off).  Transfer the pasta to either a large stainless steel or a large glass mixing bowl (ceramic holds too much heat and will likely scramble your eggs instead of thickening them to that delicious saucy state), add in the meat and onion mixture, and the olive oil, and gently but thoroughly toss to distribute with tongs.

Gently but thoroughly, and with a sense of urgency, tossing the pasta...

Now here is where you have to work really fast… Add in the eggs and again, gently but thoroughly (and with a sense of urgency or you will get scrambled eggs) toss the pasta to coat.  If you pasta is looking too dry for you at this point add a little of that reserved cooking water 1 tablespoon at a time, mixing between additions.  Stir in the parmesan and the black pepper and you are ready to serve!

Lo-Cal Chicken Linguini Carbonara plated with some broccolini and a hunk of good bread!

And as always… Enjoy!

Who doesn’t like great Indian food!? Unfortunately, depending on where you live it can be hard to find good Indian food. Even if you can, it can be difficult to find it for a good price. So, if you are like me, you run to the internet to scour the world wide web for authentic Indian recipes. Unfortunately, I have found that of all the cuisines I have ever tried to research online, this one is by far the trickiest to successfully track down.

Nonetheless, after a number of trials, and a few failed attempts, I have refined an excellent chicken tikka masala recipe. Unfortunately, I didn’t think to take any pictures until I was finished, but it was so good, I had to post. One last thing to mention before I get to the recipe, this version of tikka masala is actually quite healthy. This recipe makes six servings, with each coming in at 550 calories when served over 3/4 cup basmati rice.

On a related note, you will notice some fantastic looking naan in the pictures (an essential if you are going to eat Indian food). I know from my own trials (probably 5 different attempted recipes) and discussions with my friends, that a good naan recipe is next to impossible to track down. So, here is the link to the naan recipe I found and used the other day. Shout out to Manjula Jain for posting this fantastic recipe!

So with no further adieu here is the recipe:

Healthy Chicken Tikka Masala

For the chicken:

1 lb chicken boneless skinless chicken thighs, cut to a 1″ cube

2 c. Chobani plain non-fat yogurt, in 1 c. portions

2 cloves garlic, minced

1 tsp ginger root, minced

1 tsp coriander

1 tsp paprika

1 tsp cumin

1 tbs garam masala

For the tomato base

1 28oz can whole tomatoes, crushed by hand

3 cloves garlic, roughly chopped

Check the link above for the recipe

The Best Homemade Naan Ever! Check the link above for the recipe

1 tbs ginger, minced

1 tsp black peppercorns

1 tsp coriander seeds

2 bay leaves

5 whole cloves

cheesecloth

For the actual dish

Tomato base, prepared ahead of time

1 medium onion, sautéed until golden brown, then pureed to a paste

1 tsp garlic paste

1 tsp ginger paste

1 /2 tsp cayenne, (+/-) to your preferences

1 tsp coriander

1 tsp garam masala

1 tsp salt

1 c. Chobani plain, non-fat yogurt

For the Chicken:

To start, at least 1 hour before hand, preferably 4 hours, combine all ingredients listed above, place in a ziplock bag, and let sit in the fridge. Once marinated, skewer all the chicken bits, and grill until cooked through.

For the Tomato Base:

Wrap the peppercorns, coriander seeds, bay leaves, and cloves in the cheesecloth and tie up for easy removal of spices later. Combine all ingredients listed for the tomato base, including spice bundle in a pot and bring to a simmer. Simmer for 30 minutes or until the tomato chunks are soft and ready to fall apart. Remove the spice bundle, and with an immersion blender (or poured into a regular blender) puree the base until smooth.

For the Tikka Masala:

Combine the tomato base, onion, garlic paste, ginger paste, and the spices in a heavy bottomed pot or a wok, and heat to a gentle simmer. After about 5 minutes, add in the cooked chicken, and continue to simmer for 7-8 minutes. Once chicken is heated through and the flavors have melded, stir in the yogurt and cook 2 minutes more. Simple as that, you have chicken tikka masala, ready to be served over some basmati rice! Bon Appetit!

Healthy Chicken Tikka Masala Plated on Basmati Rice, Ready to enjoy!

And as always… Enjoy!

There are few people I know who love food, who do not love a delicious creamy curry dish.  Unfortunately, as we all know, they aren’t the most healthy dish.  The main reason for this is what makes them so delicious… coconut milk.  Coconut milk is delicious, sweet, creamy, and the perfect counterpart to the sharp and spicy flavors of a good curry paste or powder.  This delicious nectar of the southeast Pacific Gods is seemingly perfectly created to support the lives of the struggling people who have lived in that region for so long.  One can of coconut milk falls in at a whopping 640-700 calories per can 81% of which comes from its 63 g of fat…

A pork and peanut curry I made with the coconut milk alternative

Now that may have been great for the impoverished vegetarians of southeast Asia who work from the time they wake up to the time they go to sleep.  But I’m thinking it probably is not so good for us lazy Americans.  So how do we get around this without giving up curries?  Well I have found a pseudo way around over half of the calories and 57 grams of the fat.  To the left is one example of a Thai style curry I made with my little short cut secret to maintain the taste and integrity of the dish while being healthier.  It works very well, so well you probably wouldn’t know the difference if I didn’t tell you.

So here is my secret to a healthy coconut milk alternative, followed by an Indian style shrimp curry I made the other night….

Healthy Coconut Milk Alternative

1/4 c. sweetened angel flake coconut

1 can 2% evaporated milk

Place the coconut in either a blender or a food processor and add the milk.  Blend for 10-12 seconds and let the coconut “steep” for about an hour.  Strain the milk to remove the coconut puree, and use as directed for coconut milk.

The coconut in the food processor

The coconut and milk post blending, ready to sit





















My Healthy Curry Mise (plus the requisite cooking cocktail...)

Healthy Shrimp and Spinach Curry

1/4 c. peanut oil

1/2 c. onion, finely diced

1/2 c. red bell pepper, finely diced

1/2 c. carrot, thinly sliced on the bias

1 tsp garlic, minced

1 tsp ginger, minced

1 tbs curry powder

1 tsp garam masala powder

1 can of Healthy Coconut Milk Alternative (see above)

1 lb shrimp, thawed, peeled and deveined

2 c. finely shredded spinach

First begin by heating a wok over high heat, add oil and wait until the surface of the oil “dances.”  Add the vegetables and stir fry until the onions and peppers have cooked but not browned, and the carrots are beginning to soften, as below.

Veggies in the wok, softened, and ready for seasonings

Add in the garlic, ginger, and the seasonings and cook, stirring for 30 seconds to a minute, until the seasonings have released their aromaticity.  Reduce the heat and add in the Healthy Coconut Milk Alternative.  Bring to a slow simmer as below, and stir occasionally to eliminate a skin and prevent scalding for 5-10 minutes or until thickened.

A gentle simmer to thicken the sauce

Once thickened nicely, add in the shrimp, increase heat to medium high, and cook until shrimp are almost finished… between 5-7 minutes (look for them to be turning a gentle pink, but still vaguely translucent).  Once the shrimp are within 2-3 minutes of being finished, add in the spinach and continue to cook for the final 2-3 minutes, just enough to finish the shrimp and wilt the spinach.

All done cooking, spinach gently wilted

At this point all that is left to do is pour some over some rice and, as always enjoy…

Healthy Shrimp and Spinach Curry

Healthy Shrimp and Spinach Curry

Just for the record, final stats come in (1/4 prepared recipe with 3/4 cup of rice) at 459 calories per serving… so Enjoy!!!

It might be noted that there has been a distinct lack of posts in the last few months.  This is for a variety of reasons, foremost being that I cant seem to remember to take any pictures when I am cooking (and what serious food blog posts without pictures of the process). The lack of pictures and posts however does not mean there has been any lack of cooking and eating.  Much to the chagrin of my pants, I may have put on a few extra over the past couple of months… :/

Therefore, I am going to be posting again, and its going to be under the banner of healthy food.  Tasty… Healthy… Food.  No cardboard here, I promise!

So lets dive in with my breakfast from today.  A healthy, hearty and filling dish, that falls in at a mere 354 calories per serving!

All you need for delicious and creamy breakfast polenta

Healthy and Hearty Breakfast Polenta

For the Polenta:

3/4 c. water

1/2 c. course ground yellow cornmeal (I used Goya brand when I created this, all cornmeal reacts slightly differently to polenta style preparation, just FYI)

1 1/2 c. 1% milk

1/2 tsp kosher salt

freshly ground black pepper to taste

For the Toppings:

1/8 c. onion, diced

1/8 c. mushroom, thinly sliced

1/8 c. ham, diced

1 egg overeasy

To begin, bring the water to a boil over medium heat then slowly whisk in the cornmeal.  You will end with a very thick past like below.

After the initial addition of the corn meal

Reduce the heat slightly and whisk in the milk in 1/2 cup portions, allowing the mixture to come to a simmer between each addition.

 

After the addition of the initial 1/2 cup milk

After the final addition of the milk

At this point you may be wondering, this is going to be polenta!? It looks like corn meal suspended in a pool of warm milk, but yes, this will finish as a fantastically creamy polenta.  To get there, with a wooden spoon, mix in the salt and pepper, reduce heat to low, and cook slowly, stirring constantly to avoid clumping for 15-20 minutes.  When you are done the polenta will have thickened up nicely as below.

The polenta after it has thickened appropriately, and is ready to rest for a couple of minutes

At this point remove from heat and let set up for 2-4 minutes.  In the mean time sauté your onions mushrooms and ham in 1 tsp of butter, combine in a bowl with the polenta…

Polenta with onions, mushrooms, and ham

cook your egg in the same pan, and lay atop the whole creation.

Hearty and Healthy Breakfast Polenta, topped with onions, mushrooms, ham, and an over easy egg. Yum!!!

So there you have it, a hearty flavorful breakfast, that is guaranteed to please for about 350 calories!  Enjoy!!!

In a long awaited…. well I like to think it was long awaited… return to the blogoshpere, I begin reposting with this delicious fresh and unique summer cooler desert. This sorbet is healthy for a sorbet, crisp, and unbelievably refreshing, and you don’t need an ice cream maker to do it!

A few tips and pointers here before we get going, but I promise not to give a long tirade here, as can sometimes happen, and just jump right into the recipe as I get back into the swing of posting here. Thank you to all for reading again! 🙂

Lychees unpeeled along with peeled and pitted in the bowl

Lychees Unpeeled on the counter, peeled and pitted in the bowl

Lychee, sometimes called Lychee cherries in grocery stores is a very unique fruit that originally came from bushes in Asia and the pacific rim, but is now grown commercially in Florida as well. The fresh fruit is only available several times each year for short stints, but well worth keeping an eye out for at the store. The fruit is not only unique in taste, but in appearance as well, looking like a prickly hard ball. This skin is thin and when peeled away reveals a milky white pulp full of juice and flavor. The fruit tends to be very expensive in commercial grocery stores, but very cheap in Asian markets. I bought a pint the other day at the grocery store for 6 dollars, then went to the Asian market and got about 3 quarts of lychee for 5 bucks.

That being said lets get into this…

Lychee Sorbet

2 pints Fresh Lychee

The juice of 1 lime

2 Tbs granulated sugar

6-8 mint leaves

First peel and pit all of the lychees.  I recommend doing this over a bowl as they tend to drip all over the place when you pit them.  Just use your hands, and don’t worry if it looks like some of the pit is stuck to the meat of the lychee, we are going to strain our puree later.

Ready to be pureed

Once you have prepared all of your lychees place them in your food processor (in batches if needed) with the lime juice and puree until uniformly pureed.  Then with the blade running, slowly add the sugar, followed by the mint leaves and puree a few more minutes.  (This could all likely be done in a blender if you dont have a food processor)

Pureed and ready to be pressed

Next pour the puree into a bowl through a fine mesh strainer, and press the pulp with a spatula, scraping the strainer while pressing to extract all of the juice.  The pulp should be reduced to a very thick dry paste when you have pressed all the juice out.

During pressing

Place the juice into the freezer in the bowl, and freeze until solid.

Frozen juice, before being "fluffed" in the food processor

Sorbet post fluffing prior to the second freeze

Once frozen, break up the block of frozen juice and place pieces in a food processor, and process briefly until the sorbet is light and fluffy.  Return to the freezer as quickly as possible, let the sorbet set up for an hour and it’s ready to serve!

Lychee Sorbet ready to eat!

And as always… Enjoy!


A few days ago, I was finishing a no dairy, meat, grain cleanse (yes, I actually did that to myself), my lady was returning from a trip to the tropics (well the Keys, but tropical compared to Upstate…), and I felt a need for celebration. I picked a tuscan pot roast out of one of my newest favorite cookbooks, Two Meatballs in the Italian Kitchen, by Pino Luogno and Mark Strausman (highly recommended, and available on amazon for as little as $2.80 cents today).  The book is a dialogue between two of New York’s most esteemed Italian chef’s and restauranteurs regarding American vs Italian, Italian food.  It is filled with funny commentary, very useful tips, and delectable recipes.  Seriously, if you like Italian, you should have this book.  But back to the pot roast….

I decided to make a risotto milanese to accompany the dish.  It is not posted here because I was unable to find any saffron anywhere in Albany, so I was not pleased with the final coloration and look of the dish (though it was delicious, on a side note, I found saffron for half off at Marshall’s, a shockingly awesome place to find treasures like saffron, truffle oil, and eccentric seasonings for half price!) This adventure into my first risotto in years reminded me just how much I loved the creamy, intense flavors of a well made risotto.  Anyone who knows me knows I have a deep seated love affair with mushrooms, so of course, two days later I made a wild mushroom risotto.

A note to the adventurous cook… a risotto is a labor of love, emphasis on labor.  You are going to be at your stove, constantly tending this dish for probably 35-40 minutes.  If this is not worth the result, I would recommend just going with a pilaf for your flavored rice.  However, for those like me, that can never get enough rice, and love when it is smooth, creamy and bursting with flavor, as in a risotto, the recipe is as follows:

Wild Mushroom Risotto

Wildmushrooms2 oz dried porcini mushrooms

2 oz dried oyster mushrooms

(any mushrooms of your choice can be used )

Olive oil

1/2 spanish onion, diced small

1 shallot, minced

white pepper

2 c. arborio rice

1/2 c. dry white wine (Noilly Pratt Dry Vermouth is the bomb-diggity for this)

6 c. mushroom stock (if you can’t find mushroom stock, you can substitute chicken or veggie stock)

1/3 c. parmesan, freshly grated

To start, follow the directions on the packaging to reconstitute your dried mushrooms, if no directions are given, reconstitute in very hot water for 15-30 minutes or until soft.  Once rehydrated, drain the mushrooms, but reserve the liquid! The reserved liquid will impart an irreplaceable intensity to the flavor of your dish, and you don’t want to throw that out! Once drained, chop the mushrooms up to whatever size you want them in the final dish, or leave them as is.

On the stove bring all of the stock/the mushroom juices to a boil, reduce heat and maintain just under a simmer.

Rice nicely cook to translucency

Heat olive oil a large fireproof skillet or casserole with at least 2 inch sides over medium/medium high heat and add the onion and shallot.  Cook until the onions are sweating nicely and add the mushrooms and a healthy dash of white pepper.  Cook until the mushrooms are warmed through and starting to shrink, but not color.  Add in the rice and cook, stirring constantly, for about 5 minutes or until the individual grains are almost transparent.

At this point it is important that your stock be at the boiling point, if the liquid you add is not hot enough, it will not  be absorbed quickly and you will not get a risotto, but crappy rice.

So first add the wine to the rice/mushroom mixture and stir until it is evaporated/absorbed.  Now the rest of the cooking is based on look and sampling.  You are going to add 1/2 cup of stock to the pan at a time, stirring until it is completely absorbed by the rice (you may need to adjust your heat at this point as upon the addition of stock, the liquid should simmer, but not boil in the pan).  At first the incorporation of stock will occur extremely fast, but with each ladleful the absorption will slow slightly.  After you have added about 4-5 cups of stock, you can start checking the rice by sampling a grain after each incorporation.  The finished risotto should express the al dente character we commonly use to describe pasta, meaning it should not be crunchy, but still offer a little bit of resistance “to the tooth” (which is what al dente actually means).

Once you have achieved that al dente perfection, remove from heat, add a 1/4 cup of stock, stir to incorporate and stir in the parmesan with a pat of butter.  Serve immediately.  This dish may be served as a main course, as a side dish, or as below in coordination with something like scallops.

Mushroom Risotto with Pan Seared Scallops

And as always… Enjoy!

Dried Porcini Mushrooms on FoodistaDried Porcini Mushrooms

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