Stepping Up to Plate Tonight Is…Spanakopita & Sidekicks



Tonight’s special Easter plate appearance was made by Spanakopita, a stalwart Greek who frequently hangs out at diners across the U.S. Somewhat breaking with tradition, a smidge of kale mixes with his ancestral spinach but it hasn’t made him bitter in the slightest. How could he be when joined by Greek Yogurt and Honey Blend? Sweet, creamy, flaky and hearty, the two make a great pair.

Next up are Kale Chips and Spiced Sweet Potato Fries, both crisped in the oven rather than deep fried. They may be health fanatics but they’re always up for a veggie party.

As a fruit-heavy dessert, Farmer’s Cheese and Apple Phyllo Cup managed to snag an invite. Her slightly tart Granny Smith apple center is balanced with a bit of creamy farmer’s cheese and a few layers of delicate phyllo.

Happy Easter from Allspice & Ally!
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The Initial Udon

Spicy Lemongrass Chicken Udon Soup


Spring may have already sprung but the weather is still cold enough to warrant Spicy Lemongrass Chicken Udon. Warm and comforting, this soup is good all year long but is best served on chilly nights when you can fully appreciate it.

My dad and I often order udon noodles at Japanese restaurants but never make them at home.

Lemongrass is a flavor my family loves but never has at home.

I like enoki mushrooms in ramen at restaurants but never have them at home.

What better way to embrace these ingredients than to meld them together in flavorful soup?

Happily, these ingredients were inexpensive.

Four stalks of lemongrass = $0.30

One pack of large enoki mushrooms = $1.99

One pack of dried udon noodles = $1.50

Thank you 99 Ranch. You may have just opened but I’m officially adding you to my usual rotation of Asian grocery stores. (Don’t worry Asian Food Market and H-Mart, I still love you both!)

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Chickpeas, Spice Ease and Five C’s

Chicken Chickpea Curry with Cashew Butter and Coconut Milk

Curry is one of my favorite takeout meals, especially Thai Red Curry and Panang Curry, but it’s something I rarely make from scratch. However my mother had some leftover cashew butter that she didn’t know what to do with so a five C curry it was— Chicken, Chickpea, Cashew Butter and Coconut Milk Curry!

Actually there are another two C’s if you count the cardamom and coriander seeds. I figured I would try my hand at making curry paste this time so I picked up some whole spices at the Asian grocery.

It was fun, although it would have been far easier if I had a mortal and pestle to grind the toasted spices. I suppose I managed well enough with a plastic ziplock bag and a glass.
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