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Joy Stewart
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Guys, I just became a cookbook coauthor!!! First time having my recipes published!!!
Info below

Foodies+ Christmas Recipes from Around the World
All proceeds are going to Action Against Hunger

Action Against Hunger is a global organisation that aims to save the lives of malnourished children in over 40 countries.
Help Foodies+ make a difference.
Action Against Hunger:

Our very first Cookbook, and we are very proud of it!
The book has almost 100 recipes from over a dozen contributors!
Available on Kindle on Amazon in your country.


This is what you'll be getting:

Supporting Cast
Starters, Soups, Sides, Stuffing, Sauces and Gravies

The Main Performance
We’re not just talking turkey, baby!

La Dolce Vita
Because Life should always be sweet!

Time for a Tipple
Always Happy Hour somewhere, right?

Feeding a Crowd
Canapés and other party food for the planned and uninvited guests!

Gifts from the Kitchen
The way to anyone’s culinary heart!

Menu Suggestions

And Basic Recipes, because we pay attention to detail!


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We’re pleased to announce another delicious week on foodies plus; from sweets to salads, we’ve seen a great variety of recipes. Please enjoy our weekly roundup.

Shiitake Tsukune (Chicken Meatballs with Shiitake Mushrooms)

+Joy Stewart’s flavorful meatballs cooked over the coals will have you salivating:

Sooji Dhokla (Semolina Steam Cake)

+Sangita Agrawal shared with us a light, deliciously moist semolina cake:

Lamb Burger Sliders

+Jacob Harrison tried out a delectable recipe for lamb sliders with Cumin Mint Aoli from Healthy Gut Cookbook by Maya Gangadharan and Gavin Pritchard:

+A Tall Order’s post on how to make tortillas had us craving Mexican food:

Tom Yum Goong and Shimchi Onigiri Amuse Bouche

+Azlin Bloor’s delicious, sophisticated small bite is perfect to impress your guests:

Thai Green Papaya Salad

A first post by another newcomer, +Thanya’s spicy and sweet crunchy salad is a delightful light meal:

Cured Salmon

+FrenchTouch shared with us an easy, flavorful method of making cured salmon at home:

Salmon Cakes with Wasabi Mayo

+Paul Binns’ delectable salmon cakes with a spicy dressing are a great starter for fish lovers:

Beans and Bacon

+Sandra Rerecic shared a fabulous side with fava beans and bacon:

Pineapple Fritters with Lemon & Chili Syrup

+A Tall Order shared with us a method for pineapple fritters at home with a mouthwatering dipping syrup:

Cheesy Broccoli Florets

+Sangita Agrawal’s cheesy broccoli snack is easy and delicious:

Cabbage Kofta Curry

+Balvinder Ubi shared with us a great vegetarian dish made with cabbage:

Coconut Rawa Laddo (Coconut Semolina Sweet Balls)

In keeping with our culianry balls theme, +Indrani Sen’s sweet coconut semolina balls are a decadent dessert:

Matzo Balls in Chicken Soup

Continuing March’s balls theme, +Joy Stewart shares with us a traditional recipe for holiday dumplings:

Chickpea and Roasted Red Pepper Salad

+Sandra Rerecic’s light, easy and delicious salad is perfect as a side or anytime:

Quite a delicious week, wouldn’t you agree?
Hope to have another tasty week ahead!



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Foodies+ March Event - Matzo Balls

What are matzo balls? They are a kind of dumpling made from a holiday cracker called matzo. Matzo is eaten during the Passover holiday to symbolize the haste with which the Isrealites were compelled to flee Egypt (they did not even have time for their bread to rise). During the week long Passover holiday, out of respect for our harried ancestors, we are forbidden to eat all foods which are leavened. Matzo becomes fairly important to a lot of dishes during that week. It is scrambled with eggs and served with jam (called Matzo Brei); it is used as a binder in holiday casseroles (such as savory kugels--a dense casserole resembling a kind of pudding); a very popular use for it is as a dumpling in chicken soup. These dumplings are so popular the dish is named for them: matzo ball soup. Matzo balls can be large or enormous, light and soft or dense and chewy. They are made according to the cook's preference. My ideal matzo ball is on the small side, light and soft with just a little bit of bite.

I may seem like a lot of work for one pot of soup, but this chicken soup is flavorful and immensely satisfying (especially as we start to catch change of the season colds). If anyone in our house has the sniffles I leave the skin on the chicken. This is because of a homeopathic belief that chicken fat has natural antibiotics.

Matzo Ball & Chicken Soup

Makes 16 servings


32 ounces organic chicken stock
1 whole (~5 lbs) chicken, broken down
16 ounces mirepoix
3 Tablespoons olive oil
1 teaspoon thyme
1 bay leaf
Salt, to taste
Pepper, to taste

1. In a stockpot over medium heat, add olive oil. Add mirepoix, thyme, a pinch of salt and pepper and the bayleaf. Saute until mirepoix has softened and become fragrant (approx 5 minutes).
2. Rinse chicken pieces under cold water and add to stock pot. Add stock, then water to cover.
3. Bring to a boil, then reduce to a simmer. Simmer 20 - 25 minutes, or until chicken breasts are cooked through. Remove chicken breasts and when they are cool enough to handle, remove meat and return bones to the stock pot. Simmer dark meat for another 20 minutes, then remove, pull from bones and return bones to the pot.
4. Cook on the lowest setting for an additional 40 - 60 minutes, skimming the fat off of the surface occasionally.
5. When needed, strain broth and bring to a boil to cook the matzo balls (see below).

Matzoh balls:

4 eggs
1 1/2 cups matzoh meal
1/4 cup neutral oil*
1/4 teaspoon salt
1/2 teaspoon garlic powder
3 ounces carbonated water
1/2 teaspoon baking powder

1. Whisk together egg and oil (or schmaltz). Mix in matzoh meal, salt, baking powder and soda water.
2. Set in fridge for 15 minutes.
3. Meanwhile, strain 8 cups of soup into a pot with a tightly fitted lid. Bring to a boil.
4. Form balls approximately 1" diameter.
5. Place balls in boiling soup. Cover and bring to a simmer. Cook for 20 minutes. Cook the balls in two batches to give them enough room to expand.

Serve dumplings in broth with chicken meat.

*Substitute schmaltz if you should have some in your pantry

For more delicious recipes, head on over to my blog at:

View this recipe on my blog at:
Pin it:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#nomadkitchencounter #joyouskitchenblog #theyummyballsoffoodies+

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Matzo Ball & Chicken Soup
What are matzo balls? They are a kind of dumpling made from a holiday cracker called matzo. Matzo is eaten during the Passover holiday to symbolize the haste with which the Isrealites were compelled to flee Egypt (they did not even have time for their bread...

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Shiitake Tsukune (Chicken Meatballs with Shiitake Mushrooms)

Yakitori is a popular type of street food in Japan. Small cuts of meat, quail eggs and vegetables are threaded onto skewers and cooked over charcoal, then brushed with a sweet and savory sauce called tare.

My favorite yakitori skewer is the sumptuously tender and flavor filled dark meat chicken meatballs called tsukune. A restaurant I dine at does a variant with minced mushrooms called shiitake tsukune. The smoky meatballs, made from the more succulent dark meat, are enhanced by the earthy, chewy mushrooms. The rich sweet yet savory tare sauce that is brushed onto them at the end makes them irresistible. Seriously. We finished these meatballs in one night. No leftovers. Granted, we had to roll to bed, but it was worth it. So worth it!

I want to share my attempt at recreating this dish at home. As a base I used a recipe from Serious Eats, with some tweaks. The amount of meatballs you can make depends on how large you make them, but I estimate you can make 10 - 12 skewers with 4 meatballs each on them. If the meatballs are too loose to stay on your skewers, add some more panko to your meatball mix and try again. Also, if you buy your shiitake mushrooms whole, as I did, the stems make an excellent stock after they've been roasted, then simmered in a stock pot for about 1 hour.

Shiitake Tsukune - Char Grilled Chicken Meatballs with Shiitake Mushrooms

For the tare sauce:

1/2 cup low sodium soy sauce
1/2 cup mirin (rice wine, similar to sherry and different from sake)
1/4 cup sake
1 Tablespoon Rice Wine Vinegar
2 Tablespoons light brown sugar
1 Teaspoon whole black peppercorns
1/2 Teaspoon sesame seeds
1/2 Teaspoon toasted sesame oil
2 cloves of garlic, pressed or minced
1" piece of ginger, grated

1. In a small heavy bottomed saucepan over medium heat, toast sesame seeds for 2 - 3 minutes.
2. Add all ingredients, bring to a gentle boil, then lower heat down to a simmer.
3. Simmer for about 30 minutes uncovered, to reduce.
4. Remove from heat and pour into a storage or serving container, straining through a sieve.
5. Brush sauce on tsukune before serving

For the tsukune (chicken meatballs):
1 3/4 lbs ground dark meat chicken, preferably chicken thighs
1/2 yellow onion, roughly diced
1 shallot clove, roughly diced
2 garlic cloves, pressed or minced
1/4 cup shiitake mushroom caps, roughly chopped
1 jumbo egg
2 Tablespoons Mirin
1/2 cup panko
1 Tablespoon vegetable oil
soy sauce, to taste
freshly ground black pepper, to taste

1. Caramelize the onions and shallots: in a heavy bottomed saucepan over medium heat, add oil, then shallots, then onions, and a small dash of soy sauce stirring frequently.
2. After about 5 minutes, add mushrooms and black pepper. Cook until all ingredients are thoroughly cooked through and the onions and shallots leave brown residue on the bottom of the pan.
3. Add sherry to deglaze, stirring vigorously to bring the caramelized sugars up from the pan.
4. Add garlic and cook for one minute. Remove from heat, taste and adjust seasoning. Allow to cool, then pulse in a blender until the mixture forms a rough paste. About 3 pulses 3 seconds each.
5. When mix has cooled and been blended, mix all ingredients together and form the mix into meatballs.
6. Place four meatballs on each skewer. Cook on a covered grill, just indirect of the heat, for about 5 - 7 minutes at about 350. Flip skewers and cook, covered, for another 5 - 7 minutes, or until meatballs are cooked all the way through.
7. Brush with tare sauce and serve.

For more delicious recipes, head on over to my blog at:

View this recipe on my blog at:
Pin it:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:

#nomadkitchencounter #joyouskitchenblog #theyummyballsoffoodies+
#lovemyballs #japanesewednesdays


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Foodies+ Weekly Roundup

It’s been another delicious week here at Foodies+, with many contributions to our March event, which is all about balls--culinary balls. Read on below to see our weekly roundup!

Shahi Stuffed Gobhi
+Sangita Agrawal gave us a new appreciation for our veggies with her mouthwatering stuffed cauliflower:

Roasted Zucchini and Parmesan Arancini
+Joy Stewart shared with us a clever recipe for leftover rice with her crunchy rice fritters:

Lauki Ka Kofta
+Sangita Agrawal’s soft calabash fritters in rich gravy got our mouths watering:

Onion Jam
+A Tall Order’s Onion Jam is the perfect condiment for onion lovers:

Hot and Sweet Thai Meatballs
+Shana Shameer’s deliciously spicy Meatballs are perfect to serve when company comes over:

Appleskives (Stuffed Pancakes) with Bananas and Chocolate
Bet you can’t eat just one of these amazing banana and chocolate chip stuffed pancakes from +Lorilyn Felimer-Shaikh:

Beans and Cornbread
+Paul Binns shared with us a fabulously filling and nourishing country staple:

Chocolate Fondant Cake
Newcomer +FrenchTouch treated us to a fabulously decadent, rich chocolate cake:

I’m still here, I just...
+Jon Hole presented us with an intriguing mystery in the form of a bespectacled cake:

Chicken Vegetable Ratatouille
+Jacob Harrison put a satisfying twist on an old favorite:

Rosemary my Queen
+Jon Hole taught us some fabulous lore about one of our favorite herbs:

+A Tall Order’s savory stuffed fritters are the savory yin to Appleskiver’s Yang and an amazing street food to boot! If you haven’t tried Takoyaki you should and you can see the recipe here:

Moong Dal Halwa
+Sangita Agrawal shared with us a rich special occasion pudding:

Mothballs: A Sweet Treat from New Zealand
+Lisa Watson shared a treasured childhood sweet with her delectable treats:

Bakso, Indonesian Meatballs
Perfect for a family dinner or snack, +Azlin Bloor’s meatballs are a delicious and satisfying dish:

Quite a delicious week, wouldn’t you agree?
Hope to have another tasty week ahead!



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Roasted Zucchini and Parmesan Arancini (fried rice balls)

In Italy there is a popular fried rice fritter called Arancini. Its shape and filling will vary, from region to region. Their name means little orange, as many are rounded and will come from the deep fryer a golden color reminiscent of the orange. These little fried rice fritters are perfect for foodies+ Got Balls event.

A special nod to +Lisa Watson​, whose post and recipe for Arancini was the first I'd ever looked at.

You might compare these small bites to crispy yet also creamy risotto fritters. As for the taste: sharp, nutty and delectably meltable parmesan was a glorious counterpoint to sweet, caramelized zucchini and starchy rice. And the crunchy outside! Wow.

These rice balls were easier to keep together when they were cold, so if you notice them start to fall apart as you handle them, put them in the fridge or freezer for a bit before dipping them in egg wash and breadcrumb.

Zucchini & Parmesan Arancini

Yield: 12 - 16 (depending on size)

1 1/2 cups cooked short grain white rice
2 zucchini, sliced lengthwise to matchstick length (1/8 inch)
3 ounces finely grated parmesan
1 egg, beaten
3/4 cup breadcrumbs
1/2 teaspoon olive oil
Salt, to taste
Pepper, to taste
Oil, for frying (any neutral oil, such as vegetable or peanut)

1. Preheat oven to 400. Toss sliced zucchini with olive oil and season with salt and pepper. Lay zucchini in a single layer on a cookie sheet and then roast until soft, about 12 minutes.
2. Allow zucchini to cool, then dice and mix with rice and cheese. Season with salt and pepper. Form arancini into small balls and press firmly to compact. If they are too warm after handling cool them down.
3. Fill a small pot with about 1” of oil and heat over medium flame. Dip arancini in egg, then roll in breadcrumbs. Lay arancini in a single layer in oil and cook until the underside has become golden brown, 3 - 5 minutes, depending on size of fritter.
4. Flip and cook an additional 3 - 4 minutes.
Serve warm.



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It's foodies+s' Got Balls event--and boy have we got them!

Earl Grey Truffles

As a decadent sweet and a spherical food, these might be a pretty good segue from Foodies+s’ February quick dessert event into March’s Culinary Balls Event.

Making your own chocolate truffles at home is not a difficult task. In fact, it is surprisingly easy. Earl Grey truffles are special because the bitter tea balances with the bitter chocolate and both are mellowed out enough to bring the brassy citrus flavors of the black tea to the fore to really elevate the taste of the truffles.

Instead of tea leaves you can customize these truffles by whisking a little alcohol into your cream mixture before pouring it over the chocolate. To temper your chocolate, melt 3/4 of the chocolate reserved for the shells and bring the temperature of the melted chocolate quickly down by removing the chocolate from the heat and adding the remaining 1/4 chopped chocolate.

Earl Grey Truffles

3/4 cups cream
3 Tablespoons unsalted butter, melted and clarified
3/4 Tablespoon loose Earl Grey tea leaves
8 ounces good quality (70% or better) semi sweet dark chocolate, chopped
5 ounces good quality milk or dark chocolate, chopped

1. Create the ganache: heat cream over low heat and add tea, allowing it to steep for 10 to 20 minutes. Bring cream up to a low boil and turn heat off immediately. Add clarified butter to cream and whisk to combine.
2. Place your 8 ounces chopped dark chocolate into a stainless steel bowl and pour hot cream and butter mixture through a sieve into the chocolate.
3. Stir to melt chocolate with the heat from the cream and butter mixture. When everything has been combined and all chocolate has been melted, set aside in a dry, cool place to come to room temperature.
4. In roughly 30 minutes, when the ganache has set, form into Tablespoon sized balls. Cover tightly and set briefly in the fridge while you melt the remaining chocolate.
5. Fill the bottom of a double boiler with about 3 inches of hot water and bring to a temperature just below a simmer. Put 5 ounces chopped chocolate in the top layer of the double boiler and melt, stirring frequently to avoid burning.
6. Take melted chocolate off of the heat and dip ganache balls into it one by one, balanced on the tines of a fork. Shake excess chocolate off after each truffle is dipped. Set covered truffles on a parchment lined sheet tray to cool. Store in an airtight container in the fridge, or serve immediately to your sweetie.

P.S.: Please don't mind the holiday photo. It is by far the best picture I have of my balls.

#theyummyballsoffoodies+ #lovemyballs


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We’ve had a busy week here at Foodies+! From Sweet to Savory, healthy to decadent, have a look at our mouthwatering weekly roundup!

Kicking our week off right is +Andrea Desperatehousecooker’s decadent twist on Crème Brûlée, Crème Brûlée with Nutella and Rum:

Helping to keep our healthy dishes tasty, +rick van elswijk provided us with a recipe for Vegetarian Carrot Wraps with Falafel:

+Paul Binns shared a classic comfort food with his delicious Stuffed Peppers:

+Azlin Bloor’s light and marvelous Vietnamese Spring Rolls with Salmon and Shitake is a perfect dish to share and highly customizable:

Talented Newcomer +Jacob Harrison wowed us with his Roast Turkey with Toasted Almond Stuffing:

+Balvinder Ubi’s unique Kala Chana Pulao with Black Chickpeas is a nourishing, lovely rice dish:

Prawn Korma, a celebratory dish featuring prawns in a creamy, fragrant curry is brought to us by our brilliant curry master, +Indrani Sen:

+Shana Shameer shared with us a flavorful recipe for herbed mashed potato patties with her Indonesian Potato Patties - Perkedel:

+Jacob Harrison’s Chinese Omelette is a quick, fresh meal:

Semlor, a marvelous sweet bread with ricotta and almond paste filling was shared by +Rita Dolce:

And concluding our week +Azlin Bloor’s fascinating post on Singapore’s Traditional Mobile Ice Cream Vendors:

Quite a delicious week, wouldn’t you agree?
Hope to have another tasty week ahead!



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Foodies+ Weekly Roundup

Another tantalizing week on Foodies+! As we transitioned past Valentine’s day we saw savory start to filter back in in exciting ways.

Our wonderful quick desserts event continued on into the week of Valentine’s Day, beginning with +Rita Dolce’s deliciously decadent raspberry swiss roll:

And continuing with +Andrea Desperatehousecooker’s fabulous carnival pancake with limoncello custard:

+Jasmina Brozović brought two wonderful flavors together when she shared with us +CONJURUPFOOD Annajane Chocolate Tiramisu:

And from +Joy Stewart we were treated to a chocolate-y spin on an old classic: Chocolate Crêpe Suzette

+Azlin Bloor offered up an aromatic spice blend: Za’atar

+nomad dimitri introduced us to an intriguing bread ingredient gaining popularity in France: charcoal

+Meyer Food Blog's Banana and Nutella stuffed french toast made our mornings all the sweeter

Quite a delicious week, wouldn’t you agree?
Hope to have another tasty week ahead!


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