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Laurie's Ultimate Goods presents Fresh and Home-made Asian Cooking
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About this ebook
Based on the recipes by artisinal spices maker Laurie Stewart, a collection of 5 recipes for spice mixtures and 24 recipes for dishes using those spices. includes Szechuan, Vietnamese, Korean and Thai recipes. All from fresh ingredients, and totally home-made, no processed foods.
Tastes like hard work, but easy to make, authentic tasting.
Includes list of where to get hard to find regional ingredients.
Book 1 in a series of Ethnic cookbooks and spices.
Author
Laurie Stewart
Laurie Stewart: Renaissance Goddess.... Well, not quite. I am an independent film maker in Ontario, Canada. I write, direct and produce, or any combination of the three. I also am an author, with two cookbooks, a gritty YA/NA and several short stories published. I have two more novels on the go, one in first draft and one in editing, more in scattered notes in a file drawer. As hobby, I paint and photograph landscapes, and want to learn to paint portraits. Most of my work has to do with fantasy, swords and sorcery, Celtic gods, ancient Scotland... and totally made up worlds. I love gargoyles and skeletons, and might have a few Gothic touches around my house. I live with my husband and Yeti, the abominable snow-cat, on a 1 acre hobby farm near Canada’s capital city. I love gardening, cooking real and whole foods, photographing the never-ended changes in the sky and fields, and imagining new worlds and new stories.
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Laurie's Ultimate Goods presents Fresh and Home-made Asian Cooking - Laurie Stewart
There is a simple joy in being able to serve healthy, home-made food to your family and friends. I find it especially, well...thrilling, if the food is clean, real, unprocessed and interesting. My Dad's signature dish was baked pork chops with onions and a can of mushroom soup. Mine is fast becoming Pad Thai with me creating the sauce from scratch instead of buying it from an Asian market or the ethnic foods aisle at a grocery store.
My husband's favourite is red curry or massaman curried anything. I like ginger chicken, but dearest hubby is not so fond on sweet with his meat. All served over quinoa, brown basmati or parboiled rice.
These recipes are not just delicious, they fit (with little to no changes) with a number of diet plans; Clean Eating, Whole Food, (modified) Paleo, etc. And they can be easily made Gluten or Dairy free, Vegetarian, and some can even be made vegan.
I have been making my own spice mixes since 2003, and have gotten pretty good at it. Good enough that restaurant food is often a let-down. I make better myself, so it's only laziness or time constraints that have us eat out now.
In this book are recipes that use basic, and a few speciality, ingredients. No canned sauces, no frozen meals. But they taste as good or better than most take-out. If you find the sauces not as sweet as your favourite restaurant, add a touch of brown sugar. If they're not as rich, add a teaspoon of peanut butter.
All of the recipes in her may be adjusted to your preferences; almond butter instead of peanut, lemon juice instead of vinegar, tofu in place of the meat.
So jump in, and enjoy making these satisfying, healthy dished today!
Chapter One: The Spice Mixes
Making your own spices
Spices are the key to any culture's cuisine. Although there are a limited number of different spices, it is the combinations and proportions that make the difference between an Indian yellow curry, and a Thai red curry. A meatloaf, and a traditional Scottish haggis. Boiled spinach, and saag paneer.
Making
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