All posts filed under: Food

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 …

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}