Culinary Adventures with Camilla

It's hard to believe that we are inching our way towards summer and the halfway point of 2021. Welcome to the May installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge .  This month, we are sharing Chinese recipes. Here's the #EattheWorld line-up for China... Culinary Adventures with Camilla: Scallion Pancakes Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs   Amy’s Cooking Adventures: Homemade Fortune Cookies   CulturEatz: Easy Spicy Vegan Mapo Tofu   Kitchen Frau: Kung Pao Chicken   Sneha’s Recipe: Quick Pork Fried Rice   Making Miracles Zucchini Stir Fry   Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe   A Day in the Life on the Farm: Lettuce Wraps Chinese Dishes There were actually fewer Chinese recipes on my blog already than I thought. And most involved pork, such as  Pork Wonton Soup with Chives ; Minced Pork Lettuce Cups ;  and  Hui Guo Rou ...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! Looking for our previous parties? Check them out  HERE . Sneha of Sneha's Recipe is hosting this month. And she requested that we create dishes with spare ribs this month. "Braised, Slow Cooked or grilled or as side dish preparation ... make the way your family will enjoy," she encouraged us. The Spare Rib  Smörgåsbord Chinese Spare Ribs (Slow Cooker) by Caroline's Cooking  Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm  Pomegranate Braised Short Ribs ...

Frittate are not new to our table. In fact, I make it at least once a week for a quick protein that uses whatever vegetables I have in the fridge. But this version - kuku sabzi - is made exotic with aromas of roasted nuts and heady rose petals. I still had a few fresh petals from our candied rose petals project. Thanks, Belle, again for the bounty from your rosebushes! Ingredients olive oil 1/2 C pistachios (traditionally walnuts are used) 2 t rose petals (dried is fine, I used fresh) 1 T minced garlic 2 C fresh herbs (I used dill and parsley) 2 C baby greens 1 bunch scallions, finely chopped freshly ground salt freshly ground pepper 9 eggs Procedure Preheat the oven to 350 degrees F. Butter your baking dish. In a large skillet heat a splash of olive oil. Add in the pistachios, garlic, and rose petals. Heat, gently, until the petals wilt and the nuts are softened. Stir in the scallions and season with salt and pepper. In a large mixing bowl, whisk the eggs ...

This week's challenge for the  Food Matters Project was chosen by Sara of Simply Whole Kitchen : Quinoa Tabbouleh. Mark Bittman writes that tabbouleh is usually made from bulgur wheat and warns against turning this into a grain salad; tabbouleh should be an herb and vegetable heavy dish. Done. Here's our hostess's take on the recipe: Simply Whole Kitchen's tabbouleh ...and here's what the rest of the gang did. Click here and look in the comments section. What I used... cooked organic tricolor quinoa (1 C uncooked) 2 Persian cucumbers 3 kumato brown tomatoes 2 C fresh chopped Italian parsley 1/2 C fresh chopped mint 2 fresh chopped scallions olive oil freshly ground pink Himalaya salt freshly ground rainbow peppercorns juice from 1 yuzu 1/4 C chopped pecans What I did... I cooked the quinoa according to the package directions, then let it cool. Then I added the cucumbers, tomatoes, and fresh herbs. And tossed it w...

Every now and then, somehow, there are some bloggers whose Secret Recipe Club partners flake out and don't cook or post. It's a horrible feeling to be left out, so when that happens, the group organizers put a call out for some quick cooking. I was happy to step-in today and help make sure that the gal behind  From Arepas to Zwetschgen (the blog formerly known as Belchertown-Bites) was no longer an orphan. What a thrill to see that she is also on a cooking around the world adventure! The sub-header for her blog is: International Kitchen Adventures. There is a woman after my own heart. She has cooked many more countries that we have; we've just hit the 'G's. But we have cooked many of the same dishes - Papas con Salsa de Aguacate , from Columbia. Here's hers ; here's mine . We've used similar ingredients for different countries. When she cooked Canada, she made Canadian Maple Walnut Pancakes ; I made a Maple Mousse . But as I don't have a month ...