All posts filed under: comfort food

Fog, Puff Pastry and a Cup of Tea

I woke up Tuesday feeling out of sorts – especially when I made quick turns or bend downward. It turned out I was having a Vertigo episode – which I’ve had for several years, where the world around me turns upside down and I am unable to find a solid ground to stand on. These Seabands help for sure to alleviate some of the symptoms, but a few days of rest and calmness is best, along with this exercise, in case you find your way in the same Titanic as me. The worst I think is the inability to focus, or, in my case, sounds and quick movements around me flare up my queasiness. Nevertheless, I have responsibilities, work, caring for my mother and an aging dog – so I am doing my best to stay solid. Ginger tea and lemongrass help apparently. I read also foods to avoid during an episode. So, with that long intro, I am going to effort this puff pasty at some point, maybe tomorrow, but figured I’d share the …

Food: Chicken Florentine

I decided to take this week off – from work and even the new /strange lifestyle we’ve all been living since the social distancing and all. It is a staycation naturally, where I had to find creative ways to be outdoors and away from San Francisco’s dreary ‘summer months.’ In case you don’t know, San Francisco has the coldest summer with heavy fog, drizzle, wind and nothing but gray. I’ll be talking about the staycation next week, once I’ve put my concept together on how to present the blog post to you all. In the meantime, just know, I am still cooking at home, in the evenings and this recipe is the winner for tonight’s dinner: Yes mother, we are having chicken 🙂 INGREDIENTS 1 large egg, beaten 1/4 cup all-purpose flour or use gluten free 4 boneless skinless chicken breast cutlets (about 3/4 inch thick) kosher salt and pepper 10 tablespoons cold salted butter, cubed (see note) 4 tablespoons extra virgin olive oil 2 1/2 cups cherry tomatoes 4 cloves garlic, smashed 2 tablespoons fresh chopped thyme 1 pinch crushed red pepper flakes 4 ounces buffalo or regular mozzarella, torn 3 tablespoons fresh lemon juice 1/2 cup fresh basil, …

Food: Side Dish 101

I live for side dishes – and with each meal plan them carefully so to use up the freshest of ingredients I purchased from the grocers. Which is what led me to this list of side dishes to consider adding the perfect to the simply meal. I normally shift between roasted tomatoes, cabbage slaw, roasted peppers, roasted potatoes and sometimes rice. {featured image and source full credit}

Food: Dinner Tonight- Coconut Basil Chicken

I’ve been craving flavorful meals, zesty, spicy and full of energy (yes food can have energy) so with chicken breast being thawed today, I am going to attempt this recipe for tonight’s dinner – in hope my mother will appreciate the cuisine. A little less on the spicier side for her palette INGREDIENTS 1 pound boneless skinless chicken thighs or breasts, thinly sliced 1 1/2 tablespoons yellow curry powder 1 teaspoon ground turmeric 1/4-1/2 teaspoon cayenne pepper using more or less to your taste kosher salt and black pepper 3 tablespoons sesame oil or extra virgin olive oil 2 zucchini or summer squash, diced 2 ears sweet corn, kernels removed from the cob 2-3 medium shallots, chopped 2 cloves garlic, minced or grated 1 inch fresh ginger, grated 1 pinch crushed red pepper flakes 1 can (14 ounce) coconut milk juice and zest from 1/2 a lemon 1/4 cup fresh cilantro, chopped 1/4 cup fresh basil, roughly torn 2 cups cooked basmati rice toasted sesame seeds for serving {more} {featured image and recipe full credit and source}

Food: Saturday Brunch or Dinner – Includes White Beans

During the mad rush to stock up the kitchen cupboards, I decided cans of Cannellini beans would be in order. Since I do love them- cooked, drizzled with olive oil, dash of Thyme , sprinkled with Parmesan. Easy, and filling – it was also my go-to for lunch at the office. So, I stood with the cabinet doors opened, staring at four cans of Cannellini beans and two of chickpeas wondering how to spice it up – since as usual my mother would be my worst food critic to please. 🙂  Don’t get me wrong, she’s awesome. Here’s the recipe I’ll be testing for this evening’s dinner minus orzo/pasta option. Can you taste it? I can: 5 tablespoons extra-virgin olive oil, divided 1 medium onion, halved and cut into 1/4-inch slices 3 garlic cloves, thinly sliced 2 tablespoons tomato paste 3 cups water 1/2 cup heavy cream 1 1/2 cups orzo or ditalini pasta 14 ounces diced tomatoes, juices included (one can) 14 ounces cooked cannellini beans or chickpeas, rinsed and drained (one can) Finely grated zest plus juice from 1 small lemon 3 cups to 4 cups chopped Tuscan or curly kale, any …

Dinner Plans and Discussions About Small Spaces

What’s for dinner is the topic of discussion every morning when I run upstairs to my mother’s house and help with breakfast. She says good morning, I say hello, and she says, so what’s for dinner tonight? I mean I know you are working from home and I don’t want to bother you, but what are the plans for dinner? and I look at my watch. 🙂 Then I go downstairs to my home-office space and search frantically for a creative meal that she would enjoy also. Because the last thing I want to hear when I ask her how dinner was, is  – oh its fine – meanwhile I’m having seconds. So, for dinner tonight – we are having  this recipe for eggplant Parmesan – did you know male eggplants are better tasting then the female since they have less seeds? I didn’t know, but learned it now.   Also technically, my eggplant Parmesan will be more of an eggplant lasagna – since I will be adding pasta-lasagna in between the eggplant and cheese layers. …

Food: Will Bake Cross-Buns For Easter Sunday

After forty minutes in line at the grocery store aiming to buy essentials, I was surprised to find a good portion of a pot roast in the meat section. Which of late has been only stocking up on ground beef, some turkey, and chicken. So I grabbed it thinking we’d have roast for Easter Sunday Dinner. Which I announced, the second I shed my outdoor clothes off in the garage, and took a hot steaming shower. It felt like a small accomplishment being able to treat the family to a special dinner – a variation of a British traditional Sunday roast I love when in England. But today – being Saturday, I will attempt to make cross-buns which I normally buy from my favorite bakery – on my way home from work on Good Friday, I stop by the bakery and grab a dozen perfectly wrapped in a cellophane bag, and tied with blue, yellow or green ribbon. Something I look forward to every year. For this year however, while we are all trying to …

Food: Cooking Traditional Dinners

After seeing this video online, and watching it a million times and tearing up every single time, I realized just how thankful I am for deciding to stay with my mother before the shelter in place became the criterion for survival  – for San Francisco since the beginning of March. The beauty of our time together – is that every day she shares with me stories about her childhood, and we discuss recipes for all the wonderful cooking ritual her clan embarked on for each season. I remember them fondly and some she tells me about with her own experiences with her mother – way before I was born. Last night, we made stuffed grape leaves. I wanted to learn the process, since it is one of our traditional dishes or a version of it since so many around the world pride themselves of the dish. It didn’t turn out that well, because after we made it, she told me, we forgot a few key ingredients and steps. 🙂 That’s okay. I was fine with …