A paw full of spice makes everything nice
If you are a follower or even a fan of this blog, you’ll know that I love roasted red peppers (also pork belly, pasta and all things chicken but I digress). No offense to fresh, crunchy, raw red peppers, but roasted is where it is at. Soft, sweet and the perfect accompaniment to cheese (which…
Years ago I decided to expand my culinary horizons by attending a Pakistani cooking class and this curry, Aloo Palak or Pakistani Spinach curry was one of the first things I made. At that time, I knew nothing about Indian and Pakistani cuisine. I wasn’t even a big fan of it back then. However, if…
Who says vegetarian is lame? I have to admit, I always viewed vegetarian food as a bit of a bummer with tasteless tofu and stupid quinoa bowls. Yes, a meatless meal made with sustainable local produce is more environmentally and socially responsible but come on….who really likes tempeh????? It tastes like a litter box!…
Why do we need a base gravy for this dish? It’s tough to pick a “biggest difference” between British Indian food and “real” Indian cooking – beyond the fact that one has come through the lens of the restaurant industry rather than the homes and street stalls of the subcontinent. At home, most curries are…
My new favorite side salad: Roasted pear with bleu cheese My new favorite salad which comprises all necessary elements of a great bowl of the green leafy stuff: sweet, salty and a crunch. The sweetness of a roasted pear combined with the salty and sharp Bleu cheese crumbles and the crunch of…
A beautiful plate of food Roasted red bell peppers richly seasoned with Balsamic vinegar and extra virgin olive oil, then topped with the tang and tartness of chevre and the added crunched of sweet honey roasted almonds. Not only is it stunning to look at but this beauty has got the goods to back…
Chana Masala, the humble curry Chana masala does not have the ‘pizazz’ that some Indian dishes seem to carry. There aren’t any bright colors nor does this curry give off that chili pepper heat that makes you sweat. It’s a simple curry with simple ingredients, like the humble chickpea,…
What is there to say about this omelette recipe? What anecdote or clever quip can I use to describe it? How shall I sing its praises? Should I discuss how the combination of sweet Marsala wine and lemony thyme are soaked up by meaty mushrooms? Should I elaborate about how much I love those…
Springtime is here! In Italian, Primavera means springtime. Springtime with its awakening gardens and brighter days. So it makes sense that a pasta primavera be filled with all the garden has to offer. A colorful rainbow of fresh vegetables and mushrooms. Now if I am going to toss all those lovely fresh vegetables together with…
These lentil cakes are crispy on the outside but soft and savory on the inside. They are delicious wrapped up in a tortilla or fluffy naan bread for a little sandwich or paired with fresh cucumber, tomato, a drizzle of lemon and garlic yogurt sauce and a dab of chili…
Can you have too much of a good spice? Nah! As a child, I have fond memories of watching my mother and grandmother in the kitchen making chicken soup. They’d dig around in the spice drawer and take out that special ingredient that always make the soup extra delicious. It was in these moments that…
If you are like me and struggle with getting your beloved family members to eat more vegetables, then this soup is for you. Loaded with veg and full of flavor, my husband and child are none the wiser to my diabolical plan of getting them both to eat healthier. If you…
Every Autumn the food bloggers go a little crazy over pumpkin. Just check Foodgawker this time of year and you’ll be bombarded with all kinds of questionable pumpkin concoctions. Personally, I’d like to get on board with the experimentation but my (British) husband simply refuses to even look at it…
I have fond childhood memories of my mother going to Taco Time and coming back with crispy burritos for my brother, sister and I. Long and crispy and wrapped in that crispy paper bag with unsealed open ends on both sides…I can hear myself crunching into it now. Recently I…
Zha Jiang Mian translates to “fried noodle sauce” meaning that you must ‘fry’ or simmer the sauce and add it to the noodles later, almost like a Chinese version of spaghetti with marinara sauce. Although this dish is typically made with minced meat, I prefer the vegetarian version…
When I told my husband that I was experimenting with making vegan breakfast burritos, he asked why I, a non-Vegan, would attempt such an unnecessary feat. To which I replied: ‘Does not a Vegan want to eat the same delicious food, do they not get bored with the same tasteless…
In Korea, soju is king Koreans love to drink. I’ve seen Koreans throwback straight soju (Korean rice wine) at BBQ’s, on mountain climbing trips, while river rafting and during pretty much any other activity that expresses their love of the outdoors. This includes passing out on the sidewalks – hey, it’s still outside. Respect…
Fresh salsa is a must in my household. Fresh tomatoes chopped with garlic, cilantro, jalapeno and onions with a special seasoning mix is so versatile as a topping to most everything I eat and I simply can’t be without it. When it comes to salsa, homemade is best made. You just can’t…
For me, a meal isn’t complete without a big heaping pile of vegetables. However, I’m married to a man who thinks potatoes are the only vegetable he will ever need. Don’t get me wrong, potatoes are a great vegetable but I like a little color and variety on my plate. Recently, I’ve been…
Childhood means mac and cheese Like any American kid who grew up in the ’90s, I was a big fan of boxed stovetop mac and cheese. You could, in fact, classify me as a ‘connoisseur’ of it. My preference was for Kraft Thick and Creamy made with less milk so that it was…