All posts filed under: Food

Thanksgiving…

A co-worker of mine tucked away in a far far away place – somewhere in the northern hemisphere asked if I were celebrating Thanksgiving with family this year. Sure, I said, with my every day family. I’m cooking as usual, but not the traditional turkey, which for years, I’ve mentioned not a popular bird in our home. So chicken it will be, plus all the trimmings I don’t mind making enough for leftovers. Because you see the week after thanksgiving will be the busiest week at my day job. and oh before I forget – check out this handy guide to finding just about any recipe – Thanksgiving or not. What are you doing this thanksgiving? Will you be travelling to family, staying home, or not even considering the holiday for any number of reasons?

Food: French Onion Soup with A Twist

It’s strange how I tend to forget about French onion soup for the family. I suppose mostly because there are mixed feelings about the onion part. I love it, and the rest of the family tends not to. But this recipe is one I am going to put on this week’s menu – served with a day-old artisan loaf. (Wine of course for me) INGREDIENTS 6 tablespoons salted butter 4 medium yellow onions, thinly sliced 1 1/4 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc 3 cloves garlic minced or grated 2 cups cremini or wild mushrooms, sliced 2 tablespoons fresh thyme leaves 2 tablespoons chopped fresh sage 1 teaspoon honey 6-8 cups low sodium chicken or vegetable broth 2 teaspoons Worcestershire sauce (or soy sauce) 2 bay leaves kosher salt and black pepper 1/2 cup heavy cream 6 slices french bread 2 cups shredded Gruyère cheese (Munster Cheese or Havarti for me) – (click here for the full recipe how to)

Through the Smoke Filled Air

I woke up this morning scratching my head, thinking while in deep sleep at some point overnight, I was shuttled up to another planet. The skies across the bay area are orange-gray dark and a bit scary. Never been in this situation before. I mean we’ve had fires across California but none this extreme. At least not in my lifetime. But then again it is 2020 and all is expected at this point so, with all lights on in the house, at now almost nine in the morning, I am staying connected in hopes to stay distracted.       featured image source and full credit

Food: Dinner Tonight – Mac and Cheese

I did an inventory this morning of all things in my kitchen pantry and otherwise for ingredients to create a variety of meals to satisfy my lovely mum’s cravings  – which is cheese, bread, cheese, more cheese and more bread and oh some jam. I found two boxes of organic mac and cheese and figured as a side dish 🙂 I’d make it with the leftover rotisserie chicken I picked up last night from the grocery store on my walk.  Then this recipe happened, and as we all know, I’ll improvise part boxed and part fresh ingredients and serve it up. Now I’m wondering if anyone will eat the chicken.  Here’s the recipe just in case you haven’t the boxed version of M&C. INGREDIENTS 6 tablespoons salted butter 1-2 cloves garlic, grated 1 cup crushed Ritz crackers 1 pound your favorite short cut pasta 2 ounces cream cheese, cubed 2 cups milk 1 cup sharp white cheddar cheese 1 cup shredded Havarti or fontina cheese 4-6 ounces Brie, rind removed and chopped 1/4 cup basil pesto, homemade or store-bought 1/4 teaspoon mustard powder 1/4 teaspoon cayenne pepper use more or less to taste kosher salt and black pepper 1 cup cherry tomatoes, …

A Pasta Recipe and Other Topics To Share

While serving my mother chicken Fajita last night for dinner, she asked if there were any surprises for her to look forward to – in terms of dinner. So I told her, I was considering making this pasta and she actually grimaced at the idea of lemon in pasta. Which happens to be my favorite – ingredient – Shrimp Scampi, which I often substitute with Salmon.  Artichoke steamed in olive oil and lemon – all recipes I learned from my Mediterranean family. Anyway, back to the pasta – check out the simple ingredients making up a very flavorful meal – and will pair nicely with a glass of my favorite cab and sure, salad too. Recipe: Spaghetti With Creamy Lemon Sauce Serves 4 2 lemons 4 tablespoon extra virgin olive oil Scant 1 cup of half-and-half 1 egg yolk 3/4 pound (about 4 portions) spaghetti A small bunch of thyme Fine sea salt Freshly ground black pepper {more} I keep thinking I want to share my personal recipes with all of you – someday soon, …

Food: Dinner Tonight – Lentil Salad

I have a bag of lentil I’ve been itching to cook up – normally I drizzle olive oil, a squeeze of lemon, chop up fresh cilantro, and dice up chives and voila a quick and easy dish after a busy day.  But today, this recipe sparked my desire to up the simple meal to this variation – I will use Halloumi cheese naturally – which is the best grilling cheese in my opinion.  Paired with a bottle of white or red (for me) and now we have a gourmet stay-in dinner. INGREDIENTS Kosher salt ¾ cup black beluga lentils 3 Tbsp. sherry vinegar or red wine vinegar 1 Tbsp. honey 5 Tbsp. extra-virgin olive oil, divided Freshly ground black pepper 8 oz. grilling cheese (such as bread, Halloumi, or paneer), torn into 2″ pieces 1 lb. sweet mini peppers, ribs and seeds removed, halved lengthwise, cut into thirds if large ½ tsp. dried oregano ¼ cup (packed) basil leaves, torn if large Flaky sea salt  {continued}     Featured image source and full credit

Puff Pastry Dessert Ideas

I am not a fan of pie crust, or dough. I normally search for desserts and use puff pastry as the alternative base or staple. So this dessert is something I plan to try tonight. The only trouble is – I am also not a fan of frozen or otherwise strawberries. So glazed peaches or apricots are going to have to do in my household. INGREDIENTS 3 cups fresh or frozen strawberries, halved 1/4 cup honey 2 tablespoons lemon juice 3-4 chamomile tea bags (optional, see note) 1 sheet frozen puff pastry, thawed 2 (8 ounce) packages cream cheese, at room temperature 1/2 cup granulated sugar 3 large eggs, at room temperature 1/2 cup sour cream or plain Greek yogurt 1 teaspoon vanilla extract 1/2 teaspoon kosher salt   {more here}  {Featured image and recipe full credit and source}

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 …