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March 23  |  By Reshma Seetharam
Fried rice tastes great, but combining brown and white rice tastes better! It gives fried rice a unique texture and flavor. Not to mention, it is healthier too!

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March 20  |  By Reshma Seetharam
This is a delectable and healthy stir-fry. You can use the vegetables you have, and whip up a quick dinner with chapattis/flat bread or roll them in tortillas.

What you need: (Makes 6 wraps or 4 as a lunch/dinner side dish)

1 cup red skin potatoes, washed and diced with skin on

2 cup colored peppers

1 cup peas

1/4 tsp red chili/cayenne pepper powder or more if you like it spicy

1/4 tsp turmeric powder

Pinch of brown sugar

A sprig of curry leaves

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March 16  |  By Reshma Seetharam
What you need: Makes one 8-inch cake

1 cup all-purpose flour

1 tsp baking powder

Pinch of salt

3/4 cups white sugar

1/2 cup vegetable oil

2 eggs, at room temperature

1 tsp vanilla

1/2 cup orange juice

1/2 tsp freshly grated orange zest

1/4 cup coconut milk

For the orange glaze:

3 Tbsp confectioner sugar

1 Tbsp orange juice

1/4 cup or more dessicated coconut flakes

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March 12  |  By Reshma Seetharam
What you need: Serves 4

2 boneless skinless chicken breasts

4 buillion cubes

1/2 lb fusilli pasta

1 clove garlic, minced

1 cup fresh or frozen peas

1 cup fresh carrots cut into rings

1 cup onions cut lengthwise

1 tsp dried italian herbs

2 tsp butter

1 cup half and half

1/2 cup grated Parmesan cheese

Salt and pepper to taste

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March 6  |  By Reshma Seetharam
Here is a fun bake-science project you can do with your kids over the weekend!

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February 29  |  By Jackson Holtz
Grocery store giant Safeway is hosting a regional cook-off and the chain is looking for aspiring chefs to compete.

The competition is scheduled to be held April 25 at Le Cordon Bleu College of Culinary Arts in Seattle, as well as locations in San Francisco and Chicago.

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February 27  |  By Reshma Seetharam
This year, I am on a mission to create mouthwatering desserts, yet go easy on the waistline. Baking little, bite-sized desserts are one of them.

What you need: Makes 24 little squares, 20 mini muffins or about 14 cupcakes

1 and 1/2 cup all purpose flour

2 tsp cocoa powder

1 cup sugar

1/2 cup butter

3 tsp instant coffee powder

1 cup boiling hot water

2 eggs

2 tsp baking powder

1/4 tsp salt

2 tsp vanilla extract

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February 23  |  By Reshma Seetharam
This is an easy stove top recipe that makes a mouthwatering main course.

What you need: Serves 4

4 catfish filets

4 sprigs of fresh mint

2 tsp fresh lime juice

1 tsp of finely chopped ginger

1/2 tsp of chili powder/paprika

Pinch of turmeric

Salt to taste

2 Tbsp of olive oil

For the crust:

1 tsp dried and crushed mint

1 cup of bread crumbs

Salt and pepper

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February 15  |  By Jackson Holtz
February 15  |  By Reshma Seetharam
This moist cake with layers of coffee, is just what you need for an evening chitchat with girlfriends.

What you need: Makes an 8 inch cake, or 3 little cakes

2 cups flour

1 and 1/2 cups white sugar

1/2 cup butter

1 teaspoon vanilla

2 eggs

1 tsp baking powder

1 cup thick yogurt

3 tsp instant coffee powder

3 tsp boiling water

Pinch of Salt

Few spoons of confectioners sugar

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February 13  |  By Reshma Seetharam
You cannot go wrong with this curry. The blend of almonds with hot chilies gives you that warm Mughalai aroma and taste!

Serves: 4-6; Prep time: 45 minutes

What you need:

1 cup onions chopped

1 cup tomatoes chopped

1 tsp ginger garlic paste

1 cup of sliced almonds or ½ cup almond butter

1 tsp red chili powder

¼ tsp turmeric powder

2-3 cloves

1/2 inch cinnamon bark

2 green cardamoms

1/4 tsp pepper seeds

2 tsp coriander powder

For the marinate

2 tsp olive oil

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February 9  |  Herald staff
Our friends over at The Weekly Herald are thinking about delicious oysters this week and would like to know what you think.

Love them or hate them, many people feel passionately about oysters. Those who love them delight in the briny taste of the sea.

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February 9  |  By Reshma Seetharam
This is a simple appetizer, a little tangy, and spicy. But you pair it with a nice white wine, that's when the magic happens!

What you need: Serves 4-6 as appetizer

For the coating:

2 lb boneless chicken cut into 2 inch pieces

3 Tbsp all purpose flour

1 Tbsp corn flour

2 tsp lime juice

Salt and pepper to taste

2 tablespoons olive oil

1 medium onion, cut into wedges

1 green pepper, cut into strips

1/4 cup finely chopped cilantro

1 tsp finely chopped green hot chilies

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February 6  |  By Reshma Seetharam
These divine cupcakes are guilt-free, easy to make, and the results are just as good and wholesome. Baking for a Valentine's party? they will surely please a crowd, and be over in no time!

What you need: (Makes about 30 cupcakes)

Cupcake pan

Cupcake paper cups

1 cup all purpose flour

1 cup white sugar

1tsp baking powder

A pinch of salt

2tsp vanilla extract

6 eggs

3 heaped tsp cocoa powder

2 tsp instant coffee powder

For the syrup:

3 tsp cherry brandy or rum

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February 2  |  By Reshma Seetharam
Good lord! The Super Bowl is just one day a year! Can't we have something delicious and greasy?!? The Super Bowl is one of the biggest calorie-fests for American football fans. Here are some ideas for a healthy spread with just a touch of fat!

Moist, tender chicken kebabs are low in fat and make an excellent appetizer, or light lunch. Serve it with some cucumbers and ranch, yum!

What you need: Makes 4 full skewers

2 lb boneless chicken breasts cut into 2 inch pieces

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January 30  |  By Reshma Seetharam
What you need: (Makes 12 little sandwiches)

12 little sandwich buns

1/2 cup whole wheat bread crumbs

1/2 tsp butter

Cheese slices

Cream ranch sauce

Fresh cilantro

Some red onion rings

For the patty:

2 lb ground turkey

1/2 cup whole wheat bread crumbs

1/4 cup chopped fresh cilantro

1/2 tsp finely chopped spicy hot green chilies

1/4 cup finely diced red onion

1 egg

1 tsp ginger garlic paste

1/4 tsp turmeric

1/2 tsp ground black pepper

Salt to taste

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January 26  |  By Reshma Seetharam
Winters are not very pleasing. Living in Seattle, one can expect rain on any given day, but this year, the snow pushed us into a week of hibernation. The kids were getting restless at home, and the only resort to keep them occupied was doing something fun together. So my little sons and I made mini fruit tarts, with fresh berries and oranges. It sure brought sunshine on their faces.

What you need:

For the tart shells: Makes about 12 mini shells

2 cups flour

1/2 tsp salt

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January 25  |  By Jackson Holtz
A Canadian frankfurter chef introduced a $100 dog (about $98 in US dollars) this week at his Vancouver restaurant.

Called the Dragon Dog, this foot-long weiner is made from Kobe beef and is infused with 100-year-old Cognac. The meat is sauteed in a lobster sauce and drizzled with truffle oil, says owner Dougie Luv.

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January 23  |  By Reshma Seetharam
This is a quick, improvised version of the traditional Indian Chicken Tikka. With snow all around, and nowhere to go, what better than yummy chicken that warms your soul, and fills your stomach!

What you need: (Serves 4 as an appetizer or side dish)

For the marinate:

2 lb chicken with bone cut into 2-3 inch pieces

1 Tbsp yogurt

2 tsp rice flour

1/2 tsp turmeric

1/2 tsp red chili/cayenne pepper powder

1/2 tsp coriander

1/2 tsp black pepper powder

Salt to taste

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January 20  |  By Reshma Seetharam
Hi. I'm Reshma, and I am a Web developer for HeraldNet. Food, design and photography are three things that have always amazed and inspired me. I've combined them into my own space, myfoodarama.com.

I'm happy to start sharing some of my favorite kitchen experiments with The Dish. Many of them will have an Asian touch of seasoning and spice.

What you need: (Serves 4)

Prep time: 20-25 minutes

1 pound whole wheat spaghetti

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January 17  |  By Jackson Holtz
Snowed in and looking for a hearty soup?

Over the weekend I stopped in at Essential Baking Co. in Seattle's Wallingford neighborhood for lunch. I did a double take at their soup offering: split pea and yam. The sweetness of the sweet potato added a really nice flavor, texture and depth, without using meat.

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January 11  |  By Jackson Holtz
Here's a healthy, easy midweek menu that should make everyone happy: Turkey tacos served in crispy shells.

I haven't made these in a while and had a hankering. They remind me a bit of the horrible lunches from grade school. Thankfully, times have changed and my homemade version is simple to prepare and tasty.

There's a good recipe to follow in the "Joy of Cooking," but I only used it for inspiration.

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November 23  |  By Sarah Jackson
It's one day before Thanksgiving, and our Food Fight championship game appears to be … neck and neck or at least close.

Pumpkin pie started out ahead when voting opened earlier this week, but then, ta-da, our old friend roast turkey rallied and is now leading (200 to 159 at last count).

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November 18  |  By Doug Parry
A Thanksgiving Final Four without gravy? This outrage is about to happen as the Edible 8 of the Food Fight draws to a close. The other top seeds — roast turkey, fresh cranberries and pumpkin pie — look unstoppable, but the gravy boat is about to sink.

Try as we might, there is no stopping the stuffing. Just look at it over there, all smug and cocky. It makes you want to take a fork and wipe that smile off its face.

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November 15  |  By Sarah Jackson
Yes, today our fantastic Food Fight bracket competition, NCAA March Madness-style, continues with Round 3: Sweet Sixteen, in which we narrow it all down to the Elite 8 or Edible 8.

Eight Thanksgiving dishes should be enough to make things really interesting, I think.

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November 14  |  By Jessi Loerch
I'm still reeling from cornbread's crushing defeat at the hands of the saucy scalloped potatoes. Those same potatoes, though, are suffering badly in their current battle against No. 2 seed mashed potatoes. I can't say I'd be sorry to see them go.

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November 10  |  By Sarah Jackson
When you do something as radical as making classic Thanksgiving dinner dishes fight it out to the finish in a bracket competition, ala NCAA March Madness, you're already treading on sacred ground.

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November 9  |  By Jackson Holtz
I know, it's not even Thanksgiving yet and I'm writing about a holiday "food."

I guess you have to call Peeps -- those sugar-coated marshmallow candies that used to only come out at Easter -- food, but I'm not sure anything natural is used in making them. I'm too scared to check the label.

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November 9  |  Jessi Loerch
Around here, the match-ups in our Food Fight are sparking heated arguments.

One of the most passionate comes from a fan of elk. He says: "Elk tenderloin is incredibly lean and flavorful. Sad that our one food-focused holiday revolves around stupid, bland, boring turkey, nearly always cooked to hell."

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November 8  |  By Sarah Jackson
Sixty-four Thanksgiving dishes! Six rounds! One winner!

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