Cauliflower Tempura with Sweet and Spicy Sriracha Sauce

During this holiday season, we ate the most delicious cauliflower appetizer, “Cauliflower Tempura with Gochujang Sauce,” at a P.F. Chang’s Restaurant. I love cauliflower, prepared in any way, and this was simply one of the best preparations I have ever tasted. I decided to research the recipe and duplicate it at home. I am pleased. The result turned out great; it was similar but uniquely my own.  Here is P.F. Chang’s Cauliflower Tempura.

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Let’s Cook Something New: Anasazi Beans

Let’s begin the new year by cooking something new: Anasazi beans. These heirloom beans have an interesting history. The beans shown here are from a farmer’s market in Taos, New Mexico, which is the closest town to the Taos Pueblos. My brother’s family purchased the beans while on a cross-country driving trip from California. Along the way they visited several American Native Indian cliff dwelling sites and ruins. I made a hearty soup with the beans.

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Almond-Crusted Fish from the North Sea Region of Germany

Let’s start the New Year on a healthy note. Here’s a tasty way to prepare and serve fish fillets. The fish fillets are topped with an almond crust and baked, then served over a bed of savoy cabbage, onions and dried fruit along with a tangy mustard sauce. The fish fillet with crunchy topping simply melts in your mouth!  This is an easy way to live a heart healthy diet. With all of our fried food served in Louisiana, the recipe is a welcome change.

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