The Gastronomy Gal

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Tag: food

by Jamie Lin
Posted on May 19, 2016February 18, 2017

Cashew Basil Pesto and How I used it

by Jamie Lin
Posted on May 17, 2016February 18, 2017

Healthy Lunch Idea #9: Bomb Bagel Sandwich

by Jamie Lin
Posted on April 10, 2016March 19, 2017

Healthy Salmon Spring Roll

by Jamie Lin
Posted on March 20, 2016February 18, 2017

Healthy Lunch Idea #7: Creamy Mashed Cauliflower

by Jamie Lin
Posted on March 14, 2016February 18, 2017

Basic Donut Holes Recipe

by Jamie Lin
Posted on March 13, 2016February 18, 2017

Skinnier Blueberry Yogurt Cake

by Jamie Lin
Posted on July 22, 2015February 16, 2017

Heavenly Pimento Cheese Spread

by Jamie Lin
Posted on July 21, 2015February 18, 2017

Amazingly Quick and Light Blueberry Muffins

by Jamie Lin
Posted on July 6, 2015February 18, 2017

Pretzel Bun Sandwich

by Jamie Lin
Posted on June 25, 2015February 18, 2017

Spicy Tofu Snacks

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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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High Protein Spinach Artichoke Flatbread

Pork & Chives Pan-Fried Buns

Shrimp Tacos with Mango Avocado Salsa

Eggslut-Inspired Breakfast Sandwich

Cheesy Beef Yaki Onigiri

Vegan Stuffed Mushrooms

Rice Paper Cheese Sotteok Sotteok

Ahi Tuna Hand Roll (Temaki)

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