Saturday, September 24, 2011
This recipe kicks ass! It has such texture and flavor. I was inspired by Food 52 to cook it but ended up substituting almost all the ingredients. It is pretty easy, super healthy for you, and very filling without feeling like a piglet. The quinoa is a great source of protein, iron and fiber. Plus it is gluten free so it is easy to digest. I gobbled it up after I went swimming, which is my latest obsession. The dish has more kale than grain in terms of the proportion. I highly recommend making it as a main dish or you can leave out the beans and serve it as a side.
Tuesday, August 9, 2011
This salad is very high in fiber, filling and super quick to make. I served it as an appetizer but it would make a nice side served with plain fish or meat. Then I ate the leftovers with a hard boiled egg.
Sunday, July 24, 2011
We routinely make hummus at home. Or I should say Marc has been making it ever since he learned how to. He is the snack master in this house. But we have all this sage from the CSA that I have been trying to use up. I made sage honey muffins, turkish eggs with fried sage, and now this dip. This dip has a very powerful flavor but it is super healthy and goes great with pita chips.
Sunday, May 29, 2011
Wednesday, April 20, 2011
healthy as there is hardly any fat on it. It is mildly gamey like a venison, but it has the texture of steak.
Tuesday, April 19, 2011
Friday, April 8, 2011
Monday, April 4, 2011
Spa Castle recently, Marc and I ended up in Hong Kong Supermarket in Flushing. It was a winter wonderland of msg filled products along with random asian specialties. We came home with our arms full for a price way cheaper than many trips to Whole Foods. One of the things I bought was yuba or tofu skin. I had no idea what to do with this until tonight. If you have never had tofu skin before it is very interesting. It doesn't really have much of a taste and therefore will take on the flavor of whatever it is cooked in. It has a chewy texture which may turn some off but I think it has great consistency. I tried to follow Pham Fatale's recipe for it and added on to make it a meal.
Wednesday, March 16, 2011
Sunday, March 13, 2011
After my gluttonous breakfast, I needed something simple and healthy for dinner, so I decided to prepare fish. This is one of my favorite ways to prepare salmon. There is hardly any prep to this dish and it is delicious. Plus I got to use my new wok! This was another amazing wedding present from marc's family. He spent four hours the other day properly seasoning it! But if you don't have a wok you can certainly just prepare the bok choy in a saute pan.
Saturday, March 12, 2011
This is great to make with leftover chicken or turkey. You can basically round up what you have in your fridge and throw everything together. That is the beauty of soup! (I actually made this with the turkey leftovers from thanksgiving...this is yet another post I am catching up on!)
Friday, March 11, 2011
2 heads kale, cleaned, rough stems removed, and chopped
2 T extra virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
pinch sea salt, red pepper flakes, black pepper
1 t red wine vinegar
1. Boil water in a large pot. Add kale and simmer until just wilted. Rinse in cold water in a colander.
2. Heat olive oil in a pan. Add shallot and cook for a few minutes until clear. Add garlic and red pepper flakes and saute for another minute.
3. Return kale to the pan and heat up. Once hot, toss in red wine vinegar, sea salt and black pepper to taste.
1 cup pretzels
1/8 c whole grain mustard
1 T brown spicy mustard
1 t red wine vinegar
1/8 cup water
1/8 c olive oil
pinch salt and pepper
4 thin chicken breasts or 2 whole breasts cut in half
1. In a food processor chop the pretzels until they are fine crumbs.
2. Place pretzel crumbs in a bowl and put aside.
3. Add mustards, oil, water and vinegar to the food processor and pulse until combined.
4. Pour half sauce into bowl and reserve rest.
5. Dip chicken in the sauce and then dredge in the pretzel crumbs.
6. Preheat oven to 400 degrees. Bake the chicken for 20+ minutes until no longer pink in the center.
Thursday, March 10, 2011
that's all I have to say about that!
Yes, I know what you are thinking. What do you care about thanksgiving when it is what, March 10th!? I know, I am months behind the times. I actually started this post on November 28th! It has been quite some time since I posted anything. Well, life has kept me rather busy between getting a new job, poof! and getting married! double poof! Yup, marc and I went to the courthouse on Feb 4 to tie the knot!
So I debated even bothering to upload this post. However, this whole site is about my culinary adventures so I figured I might as well throw it up there so I can remember how it was when I cooked my first Thanksgiving bird. So here goes....
I must say I am quite proud of our feast. We had pancetta-sage turkey, with pancetta sage gravy, mashed sweet potatoes, fennel salad, shallot string beans, chestnut apple leek stuffing, and pomegranate cranberry sauce, finished with apple pie and vanilla ice cream for dessert. oh and how could I forget, Francisco and I were drinking apple cider with goslings black rum and seltzer for our turkey cocktails.