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When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad. If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains…
Continue reading “TIP OF THE DAY: Leftover Grains As A Soup Garnish”
Updated September 2026 Some people wrinkle their noses at the suggestion of tofu. It’s bland, they say. But it’s only bland if you don’t know how to cook it. In a good recipe, tofu becomes healthy comfort food. We share two recipes below: our favorite preparation, age tofu (pronounced AH-geh TOE-foo, the shortened form of…
Continue reading “Yummy Tofu Fritters Recipe (Age-Tofu Or Agedashi Tofu)”
If you like green tea, have you ever tried cooking with it? An easy way to start is with this Green Tea Rice recipe from Bee Yinn Low of Rasa Malaysia, a website that features easy Asian recipes. The recipe illustrates how green tea is not just for drinking but for adding flavor and nutritional…
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