Monthly Archives: February 2013

Asian-Style Fish Sliders (serves 6)

This is a fantastic way to eat nice firm cod fish. It holds up very well to frying and has that meaty quality that goes oh so well with crusty bread!

Asian-Style Fish Sliders

Asian-Style Fish Sliders

I find fish cooked with batter, or like here, with a nice coating of crispy panko crumbs seals in the flavor and moisture perfectly.

This is very simple to prepare, however the only thing you have to watch is not to be afraid to get your pan hot enough so the fish does not stick to your pan, and leaving it alone while it is frying. The tendency to fiddle with the fish by moving it around or trying to lift it up to look underneath is a habit that can result in your never wanted to attempt to cook fish again.

After you master the fish-frying you can make the sandwich any way you like. if you only have mayonnaise and mustard, then mix them together. Even a dollop of sour cream or plain yogurt can substitute for the mayo altogether. I soaked the lettuce in a soy and mirin mixture, but feel free to leave it plain if you are feeling plain yourself!

In other words: attempt fish sandwiches for dinner some time!


* Blood Type A Diet followers can also make this fish sandwich but need to make the following adjustments: serve on toasted sprouted bread and omit the mayonnaise. You can mix some mustard powder (about 1 tsp) to 1 cup of plain yogurt instead, and the romaine garnish is perfectly fine as is!*

You will need:

for fish:

2 lbs cod, cut into 12 pieces

2 eggs

1 1/2 tbs mirin

1 tbs soy sauce

1 1/2 cups panko bread crumbs

for hot mayo:

1 cup mayonnaise

1 tbs wasabi paste

1 tbs lime juice

1 tsp lime zest

1/4 tsp sea-salt

several grinds black pepper

*If you don’t have, cannot find or do not like wasabi, you can use 1 tbs of chili-garlic sauce instead and omit the lime juice – Chili-garlic sauce can be found in the Asian or ethnic section of western supermarkets*

for green garnish:

1 head romaine lettuce, chopped

1 tbs soy sauce

1 tbs mirin

1 tsp sriracha sauce

1/2 tbs lime juice

12 fresh crusty small bread buns


1 – Wash and dry the fish and cut into 12 pieces. In a wide shallow bowl beat the eggs with the soy and mirin. Put the panko into a wide shallow bowl. Dip the fish into the egg and then press both sides into the panko crumbs. Transfer fish to large plate and set aside.

prep fish

Prep fish

2 – Combine all ingredients for hot mayonnaise in a bowl. Taste to adjust seasoning and set aside.

make hot mayo

Make hot mayo

3 – Toss the chopped romaine with the soy, lime juice, sriracha and mirin and set aside.

make green garnish

Make green garnish

4 – Put large saute pan on just below high heat and add 2 or so tablespoons of vegetable (or olive oil). When the oil is hot, add half of the fish and cook on both sides until crispy and cooked through (about 7 or so minutes). *Do not move fish around too much or put into a cold pan or it will stick*  Remove to a warm plate in a low temperature oven when done.

Fry fish

Fry fish

To assemble: Split the buns and toast lightly. Spread some of the hot mayo on both pieces and top with fish, followed by lots of romaine. Top with bun and serve.

Assemble sliders

Assemble sliders

Serve two sliders per person. This can also be eaten on a bed of the dressed romaine without the bun.

Can also be eaten without the bun!

Can also be eaten without the bun!

A Weekend in Baltimore & A Great Afghan Dinner at The Helmand!

This weekend I was in Baltimore for work and it was glorious to get away after being cooped up for the past few months. We have done this show for our work (jewelry & metal sculpture) at least a dozen times, and each time I get to know this lovely city a little better.

Approacing the Inner Harbor from Pratt Street in Baltimore, Maryland

Approaching the Inner Harbor from Pratt Street in Baltimore, Maryland

It is an understatement to say that I love to travel, even if it is only to explore a bit of the country a few miles from my house. If you take the time to look at the buildings, the people, the shops, the food, you can piece together the kind of life that inhabits a place and what makes it distinctive from every other place.


Roger B. Taney statue on Mount Vernon Place, Baltimore (Chief Justice from 1836 to 1864)

To plan on only trudging to the giant convention center where the show was held and sit in my booth amidst the hundreds of other exhibitors was not my idea of taking advantage of this travel opportunity. I made sure to fill in all my time around the show with as much sight-seeing as possible.

Part of downtown as sen from the harbor (harbour)

Part of downtown as seen from the harbor (harbour)

When I am away from home, suddenly all the things that my days are filled with, being a mother, cooking, cleaning, working, writing all disappear and I am left with big gaps of time that can be used however I see fit. Baltimore is the perfect place to be stranded with time on your hands.

A great Restaurant in Baltimore

A great Restaurant in Baltimore

There was a danger of getting overwhelmed so I concentrated on just a few manageable things: good food and a walking tour of the city streets, and a visit to the beautiful Inner Harbor (more on the harbor below). The food highlight was eating at the well-established Afghan restaurant on Charles street in the Mount Vernon district of the city, called The Helmand.

This bread was cooked in an open oven behind the bar and is reason enough to visit The Helmand

This bread was cooked in an open oven behind the bar and is reason enough to visit The Helmand

 I had eaten there before and made sure to make a reservation for the following day the moment I arrived. I knew it was a busy place and did not want to miss out on sharing this food moment with my friend Bird who had come from Manhattan for her first visit to Baltimore ever! The place was packed to the gills when we got there and even though I had a reservation we had to wait about 20 minutes for our table. This was fine because our profusely apologizing host got us a seat at the bar right in front of the open oven where the best bread in the world was being made!

Mourgh Challow (sauteed chciekn in yellow split peas adn fresh tomatoes, with challow rice (basmati rice with cumin seeds)

Mourgh Challow (sautéed chicken in yellow split peas and fresh tomatoes, with challow rice (basmati rice with cumin seeds)

When we sat at our table we were treated to a round of drinks as a further apology for the delay in seating us. So The Helmand is not only named after the largest province in Afghanistan, but also apparently after the first-born son of the owners. The food at The Helmand is a complete celebration of the food culture of that country and it is safe to say that the people from this part of the world are in love with food.

Our appetizers: Panfried baby pumpkin with yogurt garlic sauce, Vegetarian Mantwo - steamed homemade pastry shells filled with onions, topped with yellow split pea and carrot sauce, Bowlawni - pan-fried pastry shells filled with leeks and spiced potatoes, topped with yogurt and fresh mint

Our appetizers: pan-fried baby pumpkin with yogurt garlic sauce, Vegetarian Mantwo – steamed homemade pastry shells filled with onions, topped with yellow split pea and carrot sauce, Bowlawni – pan-fried pastry shells filled with leeks and spiced potatoes, topped with yogurt and fresh mint

Every piece of meat or vegetable was infused with delicate spices and herbs or simmered to perfection in aromatic stews or marinades. There were delicate pastas filled with lamb, beef, leeks or onions, served with bright yellow split pea sauce on a bed of garlicky yogurt sauce or pungent mint sauce, plates of fried eggplant with tomatoes or stewed with garlic sauce, homemade pastry shells filled with ground beef or lamb served with basmati rice with cumin seeds (Challow) or cinnamon rice (Pallow).

Middle Eastern Pastries (a cardamum cake and a version of baklava - unbelievable!

Middle Eastern Pastries: (a cardamom cake and a version of baklava  served on sweetened yogurt and the best raspberry sauce I have ever tasted – unbelievable!

Needless to say most of the conversation revolved around the various plates and bowls of food piled on our neat white table. The dessert was another sensory pleasure not easily forgotten with a cardamom pastry that made me run to the supermarket when I got home for a bag of cardamom seeds and a soft cheese curd called Kishmish Panir which was soaked in a thin pomegranate sauce and dotted with raisins.



You read all sorts of reviews about restaurants and seeing as The Helmand is open over twenty years the general consensus is that it is a highly respected establishment with good food. My experience was nothing short of amazing and this was due not only to the excellent food but also in large part to the attitude of the entire staff who appeared to work together from the bus boy to the manager in one powerful unit, hell-bent on customer satisfaction.



We were led out by the manager Assad who thanked us warmly for our patronage and hurried our return when we next visited his fair city. 

Dave & Bird left The Helmand to head down Charles Street with all the chat about

Dave & Bird heading towards the massive Washington Monument pillar (1815) on Charles Street after our unforgettable meal at The Helmand – thank you Assad for a wonderful evening of dining!

The city of Baltimore was founded in 1729 and is best viewed at walking pace to be fully appreciated. The streets are wide and lined with important architectural buildings that span two centuries from Benjamin Latrobe to modernist Mies van der Rohe. The large Pillar of the Washington Monument dominates Charles street and that is one structure amid countless beautiful churches, museums, government buildings and grandiose statues dotted throughout this city. I look forward to writing a detailed account in another post because for now I want to take you on a visual tour of the beautiful Inner Harbor in downtown Baltimore.

The Inner Harbor in Baltimore

The Baltimore aquarium - a worthwhile stop (just ask my freind bird who spent the morning there on sunday!)

The Baltimore Aquarium –  one of the world’s largest aquariums, as well as being a magnificent building: a worthwhile stop (just ask my friend Bird who spent the morning there this past Sunday!)

The way in which I see many new places unencumbered by bags, coats and a camera is by running. It is something I do just about everyday and how I get to know the places around me in a more intimate way than say driving around in a car. If you run in any direction from a given spot for several miles, you can discover all sorts of interesting things.

The Chesapeak

The Lightship Chesapeake was built in 1930 and served as the beacon for all traffic in and out of the Chesapeake Bay. it was used as a patrol ship during the war and then resumed the duties of a lightship until 1971 when it became part of Baltimore’s Maritime Museum. 

  Each morning this past weekend I went on a running exploration.The first day I ran away from the harbor into the city, and the next I ran around the harbor. After I had seen all I could, I choose certain spots to revisit with my camera (yes, wearing a big coat and lugging a bag as well as the camera!).


The USS Torsk Submarine was commissioned to duty in 1944 during World War II and was active until 1968. It made an astounding 10,600 dives during it’s career. It has been sitting at the Inner Harbor since 1972 where it is a museum and a memorial.

The Inner Harbor of Baltimore is home to one of the largest collections of military vessels and artifacts in the world and the entire harbor has been re-designed with this unique floating history at its center.

This could have been a tacky affair with cheap carnival-style attractions, but the Inner Harbor of Baltimore is absolutely beautifully designed with no garish signage, blinking lights or cheap looking buildings. It used the beauty already there to create a place that would take a person 3 days of intense site-seeing to visit everything on offer.


I know, it’s not Venice – but it’s what came into my head when I saw these perfect rows of purple plastic dragon peddle boats bobbing in the harbor!

Beginning in the 1950’s the city of Baltimore turned the dilapidated harbor into a major place of recreation attracting tourists from all over the world. It constructed beautiful parks and renovated the harbor’s buildings infusing the downtown location with renewed life where the community could gather.

Magical Venice

Magical Venice (any excuse to sneak Italy into my blog!)

It highlighted the historical places like Fort McHenry (where a battle there in 1814 inspired the writing of the Star Spangled Banner) and its military history with modern facilities such as the Science Center, the Visionary Museum and a world-class aquarium.

Historical Ship

The crown jewel of the Inner Harbor Historical Ships, The US Sloop-of-War Constellation active from 1854 until officially decommissioned in 1933 . This ship protected American interests at home and abroad, sailing to all corners of the world, as well as playing a part in the Civil War. It is now a national relic and an outstanding museum where all parts of the ship can be toured and visitors get a unique glimpse into America’s history.

Even if you don’t have time to visit all of these fabulous places, the walk around the harbor is breathtaking, with all sorts of treats for the eye like the ships, boats, museum buildings and park that surround and hug the water.







It was a blustery and cold Sunday morning when I meandered around the harbor but that didn’t stop the joggers, the museum goes, bird feeders and maritime enthusiasts from throwing on a hat and coat to enjoy the sights and sounds that the Inner Harbor offers up on a daily basis.



My weekend in Baltimore was a time to see all of my old exhibitor friends I only get the chance to see at shows, and a time to re-appreciate what is great about this city.


Cute and greedy ducks

My friend Bird was really fun to be with because she brought a fresh point of view. She was amazed by the overall friendly nature of the people and how this differed from the harried vibe that can sometimes exude from the streets of New York City.


The old Power Plant Building is now an enormous book shop and The Hard Rock Cafe

My trip to Baltimore was of course way too short to do all of the things on my list, so I am already looking at my calendar for another window of opportunity to go back.

US Constellation

US Constellation

Spicy Noodle Dish – Fantastic! (serves 4-6)

This was truly FANTASTIC – you have to try this quick spicy noodle dish! I don’t know what else I can say: I had fresh basil, I had rice noodles and this is what happened.

Really great noodle dish

Really great noodle dish

Rice noodles are a terrific substitute for semolina based pastas and for people who cannot tolerate wheat or flour in their diet. I love their glassy appearance and how they taste great cold or hot.

lovely rice noodles

Lovely rice noodles

Anyway, the real point is that you have to make this, especially if you are a little timid to try Asian stir-fry dishes. It will win you over. It is also good with tofu or another meat like sliced beef or pork.


*A note to Blood Type A diet followers: If you want to ignore the fact that spicy is off-limits and break the rules a little, this is a great dish for you. You can always use the beneficial tofu instead of the neutral chicken to make the guilt go away (I did!)*

You will need:

4 tbs oyster sauce

2 tbs soy sauce

1 tbs chile-garlic paste

2 tbs mirin

1 tsp sugar

2 tbs olive or vegetable oil

1 lb chicken breast, thinly sliced (you can also use cubes of tofu, sliced beef or pork tenderloin thinly sliced)

1 small sweet onion, thinly sliced into 1/2 moons

2 cloves garlic, finely chopped

big bunch fresh basil leaves (about 3  cups), roughly chopped

1 egg, beaten

1 package rice noodles (the wide variety) – about 14 ox (396 grams)

1/2 cup roasted peanuts, chopped (optional)


*Put pot of water on for the noodles. Time noodles to be rinsed right around the time you will be adding them to the rest of the dish (right at the end)* Once you have prepped the ingredients (chopped the chicken, & the veggies) the cooking time is round 15 minutes, give or take*

1 – Mix the first 5 ingredients together in a small bowl and set aside. Put large saute pan on medium heat and add the oil. When it has warmed, add the onions and the garlic and cook for 5 minutes stirring occasionally.

saute onions and garlic

Saute onions and garlic

2 – Turn heat up to high and add the chicken and cook for about 5 minutes, stirring after about 3 minutes. Add half of the sauce and stir and continue to cook for another minute or two.

add chicken, then sauce

Add chicken, then sauce

3 – Turn heat down to medium and add the chopped basil and stir quickly.

add basil

Add basil

5 – Add the noodles and rest of the sauce and heat until noodles have warmed through Add the beaten egg and stir into noodles. Cook for about 1 more minutes and turn off heat.

Add noodles

Add noodles

Serve with some chopped peanuts and a little chopped fresh basil. This dish is also great at room temperature or cold!

“Spicy” Shepherd’s Pie with Yellow Mash (serves 4)

Have you ever longed for the comfort of Shepherd’s Pie but also had a yen for something spicy? This was my dilemma last night, and for some reason my brain was still working after a busy day, and I came up with an easy but delicious solution.

A different kind of Shepherd's Pie

A different kind of Shepherd’s Pie

So much of the food I cook for dinner on a daily basis comes from the action of opening the fridge or cupboard door. When I shop for groceries I don’t have dishes in mind for a week of cooking, I just buy enough of each particular food group (for lack of a better word!) and pair ingredients up with each other as I see fit.

A beautiful spice mix for the pie

A beautiful spice mix for the pie

Yesterday I ended up with 1 meagre pound of ground beef and I was determined to make it interesting. This is where my hoard of fabulous spices came in so very handy, and adding a concoction of my own creation helped my plain old minced meat achieve a whiff of the exotic. Adding a little turmeric and an egg yolk to my mash gave it the radiant yellow hue needed for the spicy surprise underneath.


You will need:

for meat filling;

1 lb ground beef, lamb, chicken or turkey

1 1/2 tbs (1 1/2 ozs) unsalted butter

1 medium sweet onion, small dice

2 cloves garlic, finely chopped

1 medium carrot, grated

2 tsp curry powder

1 tsp ground coriander

1 tsp turmeric

1/2 tsp chili flakes

1 tsp Herbes de Provence (or a mixture of whatever dried herbs you have on hand)

1/2 tsp ground cinnamon

1 tsp zested lemon rind

1 tsp sea-salt

1/2 tsp freshly ground black pepper

1 tsp sugar

1 tbs all-purpose flour

1 cup chicken or veggie broth (OR, 1/2 bouillon cube & water)

for Yellow Mash

4 medium golden/yellow/Yukon Gold potatoes

1 1/2 tbs (1 1/2 oz) unsalted butter

1/2 tsp sea-salt

several grinds black pepper

1/3 cup milk

3/4 tsp ground turmeric

1 egg yolk


Preheat oven 350*

Boil potatoes (instruction in Step 5)

1 – Put saute pan on medium heat and add the onions and garlic. Cook, stirring occasionally for 5 minutes. Cover with lid and turn heat down and cook for a further 5 minutes until soft.

Saute onions & garlic

Saute onions & garlic

2 – Mix all of the spices together in a small bowl along with the flour and lemon zest *If you are using a bouillon cube instead of broth, also add this to the spice mix*

3 – Turn the heat back up to medium and add the ground meat. Cook until the meat browns. Add the carrots and spices and stir everything together.

Add carrots, then spice mix

Add meat, then carrots, then spice mix

4 – Add the broth (or water) and bring to a simmer. Cook for about 2 minutes before turning off the heat. Set aside until ready to assemble.

Add meat, then liquid

Add liquid

5 – Peel and cut potatoes and place in pot. Cover with cold water and swish potatoes around with your hands removing some of the starch. Drain out the water and fill again until potatoes are just covered. Place on stove top, cover with a lid and boil until soft. Drain the hot water and add the remaining ingredients to the pot and mash until you have a creamy-like consistency. Taste to adjust seasoning if necessary.

Make yelow mash

Make yellow mash

6 – Butter a shallow casserole and spread the meat filling in the bottom. Cover with the mash in an even layer and stroke the whole top with the tines of a dinner fork.

Assemble pie

Assemble pie

7 – Place in preheated oven and bake for 35 to 40 minutes. Remove from oven and let sit for 5 minutes before serving.



Serve this with a simple fresh green salad.

Ready to eat!

Ready to eat!

Juicy Lamb With Herbes de Provence (serves 6)

If you have a stocked pantry and meat in the freezer, then making a dinner like this one requires no thinking or trip to the supermarket. I use fresh herbs in my food as much as possible, however I do keep a few dried varieties on hand for those moments when the cupboard is bare or when I want the intensity that is characteristic of certain dried herbs. My favorite is a mixture called Herbes de Provence and one tablespoon can make a big impact.

Juicy Lamb With Herbes de Provence

Juicy Lamb With Herbes de Provence

Herbes de Provence is a combination of thyme, marjoram, rosemary, basil, fennel, sage and lavender. I think that lavender is one of the key ingredients and gives dishes like the one I made last night a beautiful perfume-y quality that goes so well with strong flavors like lamb.

So if shelf space is meagre in your kitchen, or you are like me and don’t like spending money on a ton of dried herbs that more often than not don’t get used up before they have lost their aroma, stick with the all-in-one Herbes de Provence. It is great in stews, grilled meat, fish and vegetables.


You will need:

2 -3 tbs olive oil

sea-salt & freshly ground black pepper

6 lamb shoulder loin chops (about 1 lb each)

2 sweet onions, large dice, or 1/2 moon slices

2 ribs celery, including leaves, sliced

2 carrots, peeled & sliced

4 cloves garlic, thinly sliced

1 cup tomato puree

6 cups veggie or chicken stock OR 1 good quality bouillon cube & water

1 tbs Herbes de Provence


Preheat oven 400*

1 – Generously season the lamb with sea-salt and freshly ground black pepper. Put large saute pan on high heat and add 2 tbs of olive oil. When it is very hot, add the chops in an even layer (you will probably need to do this in 2 or 3 batches depending on the size of your pan). Cook on each side until browned, adding more oil as needed. Remove to a heavy casserole or dutch oven.

sear lamb

Sear lamb

2 – Turn heat down to medium and add all of the veggies, as well as the Herbes de Provence. Cook for about 5 minutes, stirring occasionally.

saute veggies with seasonings

Saute veggies with seasonings

3 – Add the tomato pure and mix well.

Add tomato puree

Add tomato puree

4 – Add the stock, or bouillon and water, and turn heat up to high. Bring to a boil.

add liquid

Add liquid

5 – Add the chops and place in the oven checking after 1 1/4 hours. If the chops are very tender, remove from the oven. If not, return to the oven for another 15 minutes or until done. Let the pan rest for 10 minutes before serving.

add chops

Add chops

Serve with whatever you like: rice, mashed potatoes, sautéed greens, salad, bread or pasta.



Medicinal Kale And Tofu Soup – Too Healthy for Words!

I wanted to start the week with something so healthy, it would give me the energy I needed to get me through the week that lay ahead. This soup was the perfect meal to do the job!

Restoration in a bowl

Restoration in a bowl

We all know the stuff that is good for us, so I decided to put that knowledge to use. This soup packed with dark green kale, tofu and other veggies swimming in garlicky broth was like getting a magic injection that would hopefully stave off the ever-pressing Wintry blues.


*This is a power house recipe for Blood Type A Dieters – full of highly beneficial ingredients like tofu, kale, onions, carrots and garlic*

You will need:

2 tbs olive oil

1 block of form tofu (pressed) and cut into cubes

2 celery ribs, including leaves, cut into slices

1 large sweet onion, large dice or into thin 1/2 round slices

2 cloves garlic, thinly sliced

2 carrots, peeled and sliced

6 cups chopped kale or baby kale leaves

1 tsp sea-salt

1/2 tsp cayenne pepper flakes

1 tsp good quality curry powder

1 good quality bouillon cube (I use Rapunzel Brand)

7 to 8 cups water

More salt & freshly ground black pepper to taste


Prep all veggies before you begin.

cubed tofu

Cubed tofu

1 – Put large soup pot on medium heat and add the oil. Add the onions, garlic and celery and cook, stirring occasionally for about 6 minutes.

Saute onions, celery & garlic

Saute onions, celery & garlic

2 – Add the carrots and continue to cook for another 3 minutes.

Add carrots

Add carrots

3 – Add the kale and cook for a couple of minutes before gently stirring in the cubed tofu.

Add Kale, then tofu

Add Kale, then tofu

4 – Add the seasonings and bouillon cube and stir into veggies.

add spices

Add spices

5 – Add the water and turn heat up to high. When it comes to a boil turn heat to low and cover pot with lid. Simmer (there should be a very gently bubble visible on the surface) for 15 to 20 minutes.

add liquid

Add liquid

Turn heat off and taste. Adjust seasoning if necessary. 

Warming Kale And Tofu Soup

Warming Kale And Tofu Soup

Serve alone or with some fresh bread.

Creamy Roasted Poblano – Great Garnish to Add Cooling Heat and Zing To Your Food

A poblano is a wonderful pepper from Mexico. It has a smoky heat that ranges from mild to bordering on quite hot, and they are particularly versatile when charred.

They are usually green, although they do ripen to red on the vine. Bear in mind the red version is hotter. I always want to char them before adding them to recipes and they can be added to almost anything you like; soups, stews, fajita, frittata and on and on…

Creamy Roasted Poblano peppers

I cooked some of these lovely peppers the other day to mix with rice, but when I tasted one after they had been roasted and chopped, I found they were on the hot side. Seeing as I had to serve rice to all sorts of finicky palates I decided to add sour cream to it and let people use it if they wanted to add a little heat to their rice, fish or meat. Sour cream has the magical effect of cooling down spicy foods and so it was an easy but handy fix.

Two peppers make quite a bit, so we used it up over the next several days in sandwiches, tortilla wraps and as a topping for omelets.

Roast a couple and see for yourself!


You will need:

2 large poblano peppers, washed and dried

1/4 to 1/3 cup sour cream or plain yogurt


1 – Turn oven grill to high and place oven rack on second to top rung. Place peppers on baking sheet and place on rack. Turn peppers when they blacken until all sides have been charred. You will need to check and turn every few minutes (so no leaving the kitchen !)

grill poblano

Grill poblano peppers

2 – Remove charred peppers to a brown paper bag or plastic bag and seal or turn down as the case may be. Place on a plate (the bag might seep a little as the peppers cool) and allow to cool.

seed, de-vein adn dice

Seed, de-vein and dice

3 – When they are cool enough to handle, place on a chopping board and remove the outer skin with your hands. Then remove the seeds and thick inside ribs. Do not rinse as you go or you will wash away flavorful oils. Lay flat on the board and dice. Place in a bowl and mix in the sour cream or yogurt. Start with 1/4 cup but add more if you want a lighter and creamier consistency.

great on rice

Great on rice, fish, meat, in sandwiches, omelets, roasted vegetables, and anything else that needs a little creamy heat.