I’ve ran out of ideas, and with the weather inching more towards cooler temps in the bay area, I am craving hearty and rich foods, cakes and all things cinnamon and spice. So to share with all of you my go-to right now for ideas – yummy to the mushroom pasta here – I have included the source you’d need to dabble in all your family cooking: Just to name a few – for the rest go here Are there any recipes you found, that you’d like to share?
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, …
There is at least one day a week, I serve a chicken dish to the family – my mother included. However, when I mention that dinner would be chicken related, she cringes – not sure why. I do ask her, and she says, chicken is good. You do what you think is best. So, this pesto chicken Caesar salad recipe it is with a few alterations to fit our dietary needs: INGREDIENTS 2 tablespoons extra virgin olive oil, plus more for drizzling 2 cups torn ciabatta bread (no bread for us) 2 cloves garlic, smashed 1 pound boneless skinless chicken breasts, cut into bite size chunks 1/2 cup basil pesto, homemade or store-bought red pepper flakes, kosher salt, and black pepper 6 cups shredded romaine lettuce 2 cups cherry tomatoes, halved 8 ounces burrata cheese, at room temperature (this may be mozzarella instead) fresh herbs, for serving, such as chives, thyme, and basil PARMESAN TAHINI DRESSING 1/4 cup extra virgin olive oil juice of 2 lemons 1/4 cup tahini 2 tablespoons dijon mustard {toss up on the dijon since family not a fan} 2 teaspoons Worcestershire sauce 1-2 cloves garlic, grated kosher salt and black pepper 1/3 cup grated parmesan {continued} Question of …
I woke up in the middle of the night craving creamy mushroom of sorts and with that in mind wondered what I can create for dinner tonight, since it’s been unusually cold/rain/windy in San Francisco. Also the fact, my mother told me – no more cooking with beef. So, here we go – we are having this creamy, wild rice, chicken, mushroom soup for dinner, with sliced toasted Italian bread and a glass of wine for me naturally. INGREDIENTS 1 pound boneless, skinless chicken breasts 1 1/2 cups dry wild rice blend 6 carrots, chopped 3 stalks celery, chopped 2 medium shallots, chopped 6 cups low-sodium chicken broth 2 tablespoons chopped fresh thyme or 2 teaspoons dried 1 tablespoon chopped fresh sage or 1 teaspoon dried 1/2 teaspoon crushed red pepper flakes 2 cups fresh baby spinach or kale 2 tablespoons chopped fresh parsley 1 cup heavy cream or whole milk 1/2 cup grated parmesan, plus more for serving kosher salt and black pepper 6 tablespoons salted butter, melted 2 pounds mixed mushrooms, roughly torn 2 sprigs fresh rosemary 4 cloves garlic, smashed zest from 1 lemon {continued} {Featured image and recipe full credit} What films have you seen lately that you recommend?
I dabble in cooking, and some baking-only when it doesn’t require too much work. But mostly cooking, while always cooking for new recipes to make the meals exciting. Although, my mother last night told me, she doesn’t want me to buy chicken, or beef, or make pasta anymore, when I asked her for her grocery list. So I asked what would you like to eat? She said, something with chicken and I batted my eyes in confusion. Anyway, so while searching for different takes on the same old, I came across some helpful topics to share: Featured images and article full credit here
I spent the entire morning in line, plus grocery shopping with not much luck in finding everything in one store. What I dislike the most about this sort of shopping experience, is that it is difficult to stick to a menu for the week, like I used to when I trekked over to my favorite Trader Joe’s and picked up the same proteins, plus the ingredients for my weekly, taco, pasta, chicken, seafood, salad and soup dish. Not complaining hopefully, just painting the picture. Anyway, while stuffing my freezer with all the things I bought on “I think I might need,” since we can’t just run to the store anymore on a whim to pick up missing ingredients, I had trouble settling on what’s for dinner tonight. So, I’ve included my first and second choices just in case one stands out over the other 😉 Option One – If you are craving chicken Option two – Taco for any day of the week and then some {recipe and photo source} {featured image source}
My mother marvels at my style of cooking, cutting and even baking. To put it bluntly, she doesn’t understand why I do the things I do. So we talk about it of course, while I nearly slice my finger off, from all the stress of her scrutinizing my technique. But you know what? At least I’ll have many fond-ish memories of this time together in the kitchen. I need to stop and explain here for second. Cooking in our culture is a ritual, and each recipe is managed in the most artistic of ways to create a meal – where my mother, her mother and I’m sure her mother before – would remind the impatient generations afterwards that ‘a woman must cook with her meal’ – which I never agreed with as a young child or a teenager. But now I get it. Although, I still prefer quick methods and easy recipes to follow. BUT! since we are on lock down and I’ve chosen to revisit or refresh all of our cultural recipes during this …
I left my house early this morning with the intend to replenish some of the grocery items I could not get my hands on last week, particularly toilet paper, rice of sorts, and bottled water. Even the almond milk in the refrigerator section has dwindled. At times like these, I cannot help but reflect on just how much granted we take everything. So due to the limited supply on some things and alternatives of others, I am continuously shifting my plans for dinner. Also, I haven’t had a solid appetite either, I guess not getting out much and burning any energy. But today, after my hunt for necessities, I craved food, in particular Tacos, so here’s a cool recipe I am going to try tonight. I’ve never considered pineapple in Tacos. Also, I won’t use a crock pot. Just my thing. Enjoy! INGREDIENTS start something like this 2 pounds boneless skinless chicken breast, thighs, or a pork shoulder/butt 1/2 cup pineapple juice 1/2 cup low sodium soy sauce 1/3 cup honey {more} Featured image and recipe full credit On another note – I …
My mother, who I care for, asked what was for dinner tonight and I told her it was surprise, but had to do something with chicken. She made a face ‘chicken!’ and I walked away telling her to trust me 😉 and went searching for that fun recipe because she has grown tired of chicken or maybe it’s her cute senior attitude. So here we go – I have everything in the cupboard except fish sauce, hate the damn thing from my childhood days. And we are going to omit the chili – or any super spiciness – since she also can’t stomach that. Otherwise, chicken it is! INGREDIENTS 1 pound skinless boneless chicken tights cut in 1-inch pieces 1 tablespoon canola oil, divided kosher salt 1/2 cup dark brown sugar 1/4 cup fish sauce 1/4 cup water 3 tablespoon rice vinegar 1 shallot thinly sliced 1 teaspoon fresh ginger 1 teaspoon minced garlic fresh Thai chili, halved, or dried red chili 1 teaspoon coarse ground black pepper 4 cilantro sprigs (optional) Steamed rice {more} …
I’ve always found cooking to be therapeutic, so I opt to make dinner every night and take the leftovers for lunch to work. That’s been the standard in my household for a few decades. So, I do recommend the exercise while forced to stay home the next couple of weeks – cook, or bake, and then wash the dishes by hand rather than placing them in the dishwasher. The idea of doing something you can control has a positive affect – trust me. Tonight’s dinner – leaning towards much comfort food also – is this Cheesy Chicken Enchilada skillet – which I never thought of doing – I normally leaned towards the traditional over-baked version. This one is easier for sure. INGREDIENTS 1 tablespoon vegetable oil 1/2 onion, chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon kosher salt 1 (16-ounce) jar medium red salsa 1/2 cup sour cream, plus more for serving 4 corn tortillas, torn into quarters 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken) 1 (15.5-ounce) …
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