A Taste Of Twice The Spice was absolutely FABULOUS. If you missed it you'll be able to view it on our you-tube station @ A Taste of Twice The Spice and we will have a series of #ATasteOfTwiceTheSpice. So see you at the next one if you live in The Greater Philadelphia and surrounding area including Delaware, South Jersey, North Maryland... For more info leave a message on our contact page and follow us on facebook, twitter, pinterest & instagram.

Rise & Shine!!!

PSA: "The Real Deal Cooking Club w/ Chef Steph G. - Wellness Seminar & Cooking Demo w/ Tasting"I'll be @ my Alma-Mater Audenried High School in Phila. PA, tomorrow with Peace Street & some Fabulous Students discussing "The Pros & Cons of Sustainability" and How it Relates to our Every Day Cooking & Eating Life-Style...To Book Chef Steph G. for your Community Event, School or Personal Enrichment, email [email protected] or call 302.722.7108

OK I'm going there, yes carbs, I love them. I'm sure you do too...

I know you here this all the time moderation, everything in moderation...

Oh so true, that's why it's a good ideal to incorporate whole grains into your diet... You can find some great pre-made whole grain ravioli in the markets today... Take a day and explore @ some of your neighborhood markets, don't forget the farmers market... If you know anything about me

"I Love The Farmers Market" They range in size and the product they sell, but you'll be amazed @ some of the specialty items you'll find... Like "Whole Grain Pasta / Ravioli"...

Most likely you've made a version of this before or enjoyed it at you favorite restaurant and we're not talking about Chef Boyardee Ravioli lol... In this picture I'm using "Spinach & Cheese Ravioli"... I'm using some basic ingredients that I'm sure you have @ home, but if not improvise...

                   (cracked has more flavor & stays fresher longer, because it's in seed form)

               9.   Dried Herbs (like parsley, oregano, basil or  Italian herb blend)

               10. Capers (find in almost any market, comes in a jar)

               11. Aged Cheese ( for grating or your favorite firm cheese)

I didn't include any measurements because it all depends on how many people your serving. The picture shows an appetizer size.

                    {I like to add a little dried herb to the water, this is twice the spice}

                2. Heat a saucepan on medium low heat, add about 1 tsp of olive oil 

                    to coat the bottom of the pan, add a little garlic and stir until fragrant, add

                    a pinch of dried herbs and you tomato sauce, place lid on top and simmer

                3. Heat oven to 375 degrees, coat tomatoes in olive oil and sprinkle with a

                    little salt & black pepper, roast in oven until the skin burst about

                    10-15 mins. {when done set aside, keep warm & use for garnish}

                4. Add your green beans to the boiling water, let cook until heated thru,

                     drain set aside (don't dump the water, reuse for ravioli, bring to boil)

                 5. Heat a fry pan on low with enough olive oil to coat the bottom, add a                             a little dried herbs & enough garlic to your liking heat until fragrant

                     about 1-2 mins, Toss your green beans in pan until heated thru about

                     2mins. Turn off heat and keep warm.

                 6. Add Ravioli to the same boiling water you cook the green beans in and

                     follow the package directions {fresh pasta cooks quicker}, drain

                 7. Repeat step 5 add capers, add ravioli, sprinkle on a little bread crumbs to

                     lightly coat the top of the ravioli toss in pan, heat for about 2 mins,

                     remove from heat

                 8. Shred your cheese in a bowl or plate (enough to for topping)

                 9. Assemble your warm plate by

                    {placing in the oven after you cooked your tomatoes, & the oven is off}

                    

   "Assemble by picture"

Sauce

Ravioli

Cheese

Ravioli

Green Beans

Sauce

Tomato

Capers

Cheese

               

                     "ENJOY"

After making this Tasty Treat, you'll wonder what took you so long!
"Mango Sorbet" "you can make this diabetic friendly by using agave nector"

Equipment - Ice Cream Machine {place insert in freezer the night before}, Mesh Strainer, Rubber Spatula, Bowl, Measuring Cup, Fork, Knife, Plastic Resealable Container & Small Sauce Pan

1/2-3/4 cup of agave nectar or sugar + 1/2 cup of water to sauce pan over low heat, stir with spatula, while heating thru {until disolved}...

3 very ripe mangoes - wash, dry, cut the long way, take out seed & scope flesh in strainer over bowl, smash mango with spatula thru strainer... 

add the juice of 1-2 limes, to syrup in sauce pan &
add 1 tablespoon of orange liquor if you like stir with spatula
let syrup cool...

add to mango puree and refrigerate for at least 15 mins.
take out the insert to ice cream machine, pour in mixture and turn on machine... churn baby churn, I had to say it, depending on your machine 15-30 mins. sorbet should be firm... taste, scoop into your container and freeze...

"Let Me Know How It Comes Out & Try Not To Eat It All @ One Time" 

 with Chef Stephanie Guidry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of my favorite's

    "Egg Foo Young"

I love egg foo young, but I rarely eat it because of certain ingredients that are used to enhance the flavor, like MSG (monosodium glutamate) which has been controversial for a long time know and has been added to oriental cuisine in just about every Oriental Take Out Restaurant in the US. So I choose to not eat it, since some people have had bad reactions, after eating high doses in their food.

 

So what do you do about it? You learn to cook it. Through research, I found that it was easy and reasonably price to prepare egg foo young myself and you can prepare it too, with a few simple ingredients and a little time.

 

 

Recipe Below

 

 

Brown Sauce or Gravy

 

 

Serve immediately (plate your rice, patty, ladle with sauce and top w/ sliced scallion (optional)

 

Enjoy my take on Veggie Egg Foo Young

fyi (to make it interesting add a little, shredded chicken or beef, shrimp scallop or lobster)

Whatever you do have fun with it an don't forget to taste as you!!!

 

Acknowledgements: Thank You for your fabulous recipe tips Emeril Lagasse and Rasa Malaysia