Tom Kha Gai or Coconut Chicken soup is an amazing, immune boosting potage offering bona fide, bold, incredibly delicious, Thai flavors. With one bite your taste buds will be transformed and you will find this classic, Asian, culinary gem to be overwhelmingly irresistible! This recipe for Tom Kha Gai is the best Thai coconut soup I’ve…
Tag: top-rated
Crunchy Thai Cashew Salad
The undeniable simplicity of this salad is astounding! The crunchy astringent taste of cucumbers, the sweet crisp edge of carrots, cashews and red peppers, the pungent, licorice notes of cilantro and basil and the spicy, salty, sweet and sourness of lime, soy sauce, rice wine vinegar and chili produces a memorable flavor explosion that you…
Thai Week’s Chicken Satay: Simply Classic
Today we begin our week into the exploration of Thai Cuisine. Thai fare simply bursts with flavors; sweet, sour, salty, astringent and spicy; which according to Ayurveda are vital components to completely satisfy our senses including the palate. Today, we start with a classic appetizer; satay. This recipe uses chicken, but feel free to substitute…
Amish Baked Apple Cinnamon Raisin Oatmeal with Toasted Pecans
Baked oatmeal is a traditional, comforting Amish breakfast casserole served warm or at room temperature with copious amounts of cream or milk. Unlike regular oatmeal; made on the stove-top or microwave which has a porridge-like consistency, baked oatmeal is made in the oven and in many ways is similar to bread pudding. There are never-ending…
Gelato! Ice Cream vs il Gelato; There IS a Difference!
If you’ve ever visited Italy, you’ve more that likely had the pleasure of experiencing velvety, luscious Italian gelato or possibly an icier version similar to American ice milk gone Italian ice. Maybe you assumed the only reason it seemed richer and more flavorful than American ice cream was because you were enjoying it in the…
Wednesday’s Guest Chefs, Recipes, Follower’s Critiques and Photos! Today, Pasta Carbonara Una Pentola
Wednesday’s blogs have been dedicated to Guest Chefs and their recipes and also pictures and comments of Once Upon a Spice’s recipes prepared by our friends, family & followers! If you are interested in becoming a Guest Chef, would like me to share your blog, or have photos and comments about our recipes please contact…
Crema Greek Yogurt Pane: Big Flavor with No Biga!
According to Wiki, Biga is a type of pre-fermentation used in Italian baking. Many popular Italian types of bread, including ciabatta, are made using a biga. Using a biga adds complexity to the bread’s flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and…
Grandpa Louie’s Sicilian Stuffed Artichokes Carciofo
Few things ignite the deep flames of the fondest memories of my childhood than spending moments with Grandpa Louie and Grandma Lena at my parent’s cottage by the lake. If my siblings and I were fortunate enough, we would experience one of these three, rare occurrences; a sample of a freshly plucked purple fig from our…
Parmesan Crusted Cheddar Stuffed Chicken Breasts with Una Pentola (One-Pot) Pasta Aglio e Olio
This is a simple, quick and very flavorful poultry recipe; Suitable for a quiet dinner at home or with friends during a dinner party. The Dubliner cheese provides a sweet, salty and pungent edge, not to mention a pleasant surprise when the recipient cuts into the center to find all of the gooey cheesy loveliness!…
Braided Easter Ham Pepperoni & Cheese Bread with Tutorial
My Mama always made this tasty bread for every religious holiday and if we begged, sometimes in between. Mom used to buy pounds of aged meats and cheeses and painstakingly cube every bit. Then she would mix fresh beaten eggs and finely grated Parmesan and fill and roll, what seemed like dozens, of loaves….
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