Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms

Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms This is the second dish taught to me by Chef Hui of Hui’s Kitchen in Santiago, Spain. Rich and I were starving for fresh vegetables. We discovered that few restaurants along the Camino de...

Hui Kitchen’s Chinese Braised Eggplant with Tree Mushrooms

Hui Kitchen’s Chinese Braised Eggplant with Tree Mushrooms I learned to make this dish from Chef Hui at Hui Kitchen in Santiago, Spain. Rich and I were starving for fresh vegetables, having discovered that few restaurants along the Camino de Santiago offer...

Marinated Ginger Beets

Marinated beets are a delicious way to enjoy beets. Let them rest for two or three hours or overnight so they can absorb the flavors of the marinade. Then toss them into salads, or serve as a cold side. My favorite way of eating marinated beets is in my Rainbow...

Cajun Blackeyed Peas In Your Instant Pot!

Cajun Black-eyed Peas is a southern dish I absolutely love. It is sometimes called “Hoppin’ John” though I never heard it called by that name until I reached adulthood even though I grew up on the Mississippi Gulf Coast close to the Louisiana border. Go...

New England Clamless Chowder in Your Instant Pot

New England Clamless Chowder   Whether or not you are a fan of clam chowder, if you are a fan of decadently creamy potatoes and are craving comfort food, this is a dish you will love. It doesn’t have the fishy taste of clams, but the shitake mushrooms provide...