sometimes little one thinks she is eating turkey when it’s chicken. although i don’t know if i really can tell the difference, i figured i’d make little one something with turkey this week so i picked up some ground turkey and found a turkey meatloaf recipe … but … i misread the instructions … and ended up with sloppy joe! Continue reading “recipe: turkey and quinoa sloppy joe”
i started watching Avec Eric on Netflix. unlike other chef introduction / travel introduction shows like Chef Table and Restaurant Australia that i have been recently obsessed with, Eric Ripert will travel and then cook a dish in homage to his visit – AND you can find the recipe online! Continue reading “recipe: cod serenata”
i liked the roasted potatoes with lemon and chives i made a couple of months ago but today i opted to use the pressure cooker. Continue reading “recipe: pressure cooker potatoes with lemon and chives”
for a refreshing summer meal, this salad is the perfect blend of sweet and savory. the original recipe had a spicy vinaigrette with red pepper, anchovies and capers so I simplified it for the little one but it is just as delicious! it is even better after the vegetables have been refrigerated. this recipe is one i’ll definitely make again and again.
- 1 pressure cooker
since i had some extra crab from the avocado crab salsa, i looked for another recipe to try and found this one online. it looked so good that i had to try it! i wanted to share it with k so instead … Continue reading recipe: tomato, corn, crab and avocado salad
when i was prepping a little cooking project for k’s country study, i did some research about the history of fried rice. eggs are a big part of the recipe. the measure of “wealth” could be determined in the amount of eggs in the fried rice dish as the color yellow is symbolic of gold. k is allergic to eggs so i did not add it in her class project but i thought it would be fun to try the recipe with eggs as well!
there are also variety on how egg is included in the rice. one way is by cooking the egg first and then adding it to the rice along with all of the other fried rice ingredients. but recently i watched a Taiwanese drama and one scene has a chef making fried rice by pouring the beaten egg into the rice after all the other ingredients were already mixed together. therefore you cook the egg with the fried rice – not before.
cooking the egg into the rice mixture gives it an extra egg flavor.
cooking tools Continue reading “recipe: yang zhou fried rice”
i wanted to find a roast chicken recipe that works with k’s food allergies but is also safe to share with k’s classmates at daycare. not only did i find a crazy simple recipe, it is by Thomas Keller – owner of Per Se, where i had the ultimate dining experience a few years ago. that means this recipe is a guaranteed delicious main course!
- roasting pan
- roasting rack
- one 2- to 3-pound farm-raised free range chicken
- coarse salt
- freshly ground black pepper (optional)
i was prepping food for my little one and when i looked down, this is what i saw. how pretty! do you know what it is? if not, leave a comment with your guess! Continue reading what’s on my chopping board? une
still working on my bag of arugula had me searching for fun salad recipes and i am so glad i found this one. the dressing is so good – the roasted red bell pepper with garlic and vinegar is such a great flavor combo and add the arugula and shrimp – LOVE it!
i didn’t top the salad off with the two cheeses because the dressing had so much flavor – i didn’t think it was necessary. don’t miss it!
5 years later, this salad still one of my favorites. now with a little one who has a lot of food allergies, i substituted chives instead of garlic and added butter instead of olive oil. delish! one of my favorite dishes EVAR!
Continue reading “arugula salad with seared shrimp and red bell pepper vinaigrette”
so my addiction of the month is a restaurant some friends picked to get together for some good chinese food to celebrate the lunar new year. for all you spicy nuts, you know about sichuan flavor – and you know a place takes its spice seriously when there’s a placard on the table titled: “The 15 Hot Main Courses.” oh baby, are you in for a treat! one of sichuan province’s most famous dishes is the fish in spicy broth – some locations call it “chong qing spicy fish fillet” or other locations just “sliced fish soup” but basically it is … Continue reading red hot & spicy grand sichuan
m & i went to the berkshires years ago. our favorite dining place was the red lion inn – so much so that we ate there a couple of times! we liked it so much that we even bought the cookbook! one of the yummiest things m made from the cookbook is this grilled salmon over orange and spinach salad – it is ridiculously good. the salty teriyaki sauce with the orange juice is just the perfect dressing for this spinach, orange, onion, scallion and salmon perfection. if you didn’t think you could be a salad person, trust me – … Continue reading grilled salmon over orange and spinach salad
i took m to a new italian restaurant that opened in our hood a few days ago and we shared a fish dish that also included potatoes and very thin green beans. i was excited about the new word i learned from this recipe so i said “look, those are haricots verts.” m responds “yes, in french it directly translates as beans green.” i forgot, m took french in school. anyhoo, this is a nice crunchy, tangy and sweet salad that would go nicely with leftover steak from this weekend’s mother’s day celebration. enjoy! Ingredients For the salad 1 pound haricots verts … Continue reading red grape haricot salad