This recipe comes from Chinese Cooking Cantonese by Margaret Leeming. She notes that it’s a modern version of a traditional Buddhist dish. I’ve modified it further to use more fresh vegetables and to make four to six servings. I also skip deep-frying the cashews. I don’t think it loses anything but unneeded fat. The sauce … View Post
Aw, nuts
I’m nuts about both of these recipes. I like to keep some kind of flavored nut on hand because they’re great as snacks, party treats or salad toppers. Recently I gave some as hostess gifts, and they were happily received. They seem especially appreciated by those who try to avoid desserts or who watch their … View Post
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Cashew Scones with Maple Butter
For some reason, this morning I decided to get up a little early and make some scones for the hubby (yeah, like I wasn’t going to have one) before church. I didn’t allow tons of extra time, so I used butterscotch chips instead of the chopped white chocolate I normally use. And I didn’t take … View Post
