The Gastronomy Gal

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Tag: chef

  • by Jamie Lin
  • Posted on April 18, 2019April 17, 2019

Chickpea Blondies (GF)

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  • by Jamie Lin
  • Posted on April 17, 2019

Roasted Bell Pepper Sauce (Vegan)

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  • by Jamie Lin
  • Posted on April 8, 2019April 8, 2019

Crab Rangoon Bombs

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  • by Jamie Lin
  • Posted on April 7, 2019

Low-Carb Chocolate Walnut Cake (Gluten-Free)

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  • by Jamie Lin
  • Posted on March 30, 2019March 30, 2019

Savory Hotteok (Korean Stuffed Pancake)

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  • by Jamie Lin
  • Posted on July 22, 2018

Shrimp Ravioli w/ 10 Minute Tomato Blender Sauce

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TUNA OVER RICE
5-INGREDIENT CHICKEN TERIYAKI WONTONS
Playing around with funky designs for my homemade ravioli. These were the BEST raviolis I have ever made because I used “00 type flour” and the mushroom filling was too freaking good! Filling recipe will be posted soon (my secret ingredient is mascarpone). 00 flour is a high-protein, extra fine flour that gives your pasta extra chew. It is pricier than all-purpose flour, but you can really taste the difference.
Here’s a fun way to eat an egg! Cook the egg white first, turn off the heat and add the runny yolk. Fold all four sides in and place on top of rice or toast. Finish it off with soy sauce, chili oil, and chives for a quick and yummy snack or breakfast.
HIGH PROTEIN SPINACH ARTICHOKE FLATBREAD
PAN-FRIED BUNS (Sheng Jian Bao)

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Recent Posts

High Protein Spinach Artichoke Flatbread

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