“Bonjour, mon beau! You had me at wakame.” This gal is a charmer, and with no rice she’s a waistline pleaser! This is raw sushi with zucchini, cucumber, green leaf lettuce, tomato, and avocado.
Sometimes all it takes is one ingredient to elevate an otherwise ordinary dish. That ingredient could stand alone or be part of a whole–like Herbs de Provence to roasted poultry or green mango to a West Indian fish curry. When you’re eating it, you just know. I’ve discovered that everlasting ingredient for possibly every Asian dish I plan to make from now on. Black Bean Chili Paste. It’s so freaking good I could spread it on toast and eat it for breakfast! This is Chinese Stir-fry Noodles enhanced with the best chili bean paste I’ve ever had.
I found this recipe in my list of drafts and realize that I don’t have a photo for it. I had to resort to “borrowing” one from wikipedia. It’s a simple, delicious recipe that I think you’ll enjoy. Since it’s way too hot to turn on the oven, try parboiling and grilling them instead. This is Balsamic Roasted Fingerling Potato with Lemon Aioli. Continue reading
I love brunch. It’s the perfect excuse to whip up whatever the heck you feel like eating without being judged if it’s before noon and a little booze is involved. It’s simple, easy food and it really sets the rest of your day in motion. This is Baked Goat Cheese and Oregano, another simple brunch dish with goat cheese yet again.
I try to focus my posts on recipes that are simple and easy to make but this is by far the most complicated one I’ve posted yet. I don’t bake well at all and since these are made with gluten-free flour, they were much more difficult to manage than regular flour dough. But, the result was very satisfying and so I pass this recipe along to you. This is Gluten-Free Vegetarian Empanadas made with sweet potato, olive and mushroom. Continue reading
I would be an awesome contender on Chopped. I think well on my feet and I have a magic fairy that follows me around the kitchen making sure that all the cockamamie things I throw into the pan come together in the end. Not to mention, all the other players will love me because I’ll be the first one to chop a finger off–I dice better in concentration. While I sit here waiting for Ted Allen to show up in my kitchen with a basket of mystery ingredients, this is the recipe that makes me feel like a Chopped Champ. Continue reading