Author: chefalice
This is also known as Cuban shredded beef. I find that using brisket instead of the traditional flank steak works better—it has more collagen to keep it moist and is less chewy. I add anchovies to give it extra umami flavor. Don’t worry, you won’t even know they’re in there!
Wasabi has antibacterial, antimicrobial, and antiparasitic qualities. Little wonder that the Japanese have cultivated it for thousands of years.
A quick dish with punchy flavors. Cinnamon and ginger, both from China, have a reputation for health benefits that science is now investigating.
If, like one of my recipe testers, you can’t tolerate the additives and chemicals in store-bought ice cream, this homemade version is for you. She said, “This was so easy to make, and all three of my kids just devoured it. The ice cream was buttery and velvety and the glaze made us feel like we were eating sundaes.” Please don’t skip the MCT oil; if you do, the ice cream liquid will curdle. Also, note that raw eggs are used in this recipe.
Moussaka is a Greek lasagna layered with eggplant. If you love feta and other Greek flavors, you must try it! I assembled this dish one Sunday afternoon, covered it, and stored it in the freezer, unbaked. The other day, I knew I was going to be too busy to prepare a meal when I got home, so I took the moussaka out of the freezer in the morning and pop it in the fridge to thaw for an easy dinner that night.