All posts filed under: Food

Food: Dinner Tonight – Butternut Squash Pizza

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A few weeks ago I had food poisoning from a chicken salad I bought for lunch. The same one I normally ordered from an organically sustainable eatery in downtown.  After that incident, I haven’t craved meat and the idea of seafood makes my stomach turn. Not sure what happened, but it’s as if my stomach has realigned itself and I have no choice but to obey. So for tonight – since I was craving pizza at 3 in the morning – I plan to make these wonderful beauties instead. Ingredients 12 slices of butternut squash 1 tablespoon of extra virgin olive oil 1 teaspoon of salt 1/2 tablespoon of water Freshly ground black pepper For the seasoning 300 g (1 cup) of peeled datterini, or tomato pulp Extra virgin olive oil 1/2 teaspoon of dried oregano Salt 250 g (1 ½ cup) of mozzarella torn into pieces 2 tablespoons of grated pecorino romano  {more} {photo source}  

Thanksgiving: Turkey 101 or Whole Chicken

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I am not a fan of Turkey and if I am not hosting an extended family dinner, I usually go with a whole chicken – applying the same recipe but on a different bird –  if you will.  Here’s a recipe I found, which is simple enough to follow for the first-time host or the expert. In case you go with the chicken recipe – no lined cheesecloth needed – you can go with the oven bag to lock in the flavors. INGREDIENTS 1 (14-16) pound turkey, giblets and neck removed, patted dry 2 sticks (1 cup) unsalted butter, at room temperature 2 tablespoons fresh sage, plus more for stuffing the bird 2 tablespoons fresh thyme, plus more for stuffing the bird 3 tablespoons fresh parsley zest of 1 lemon 3 teaspoons kosher salt 1 1/2 teaspoons black pepper 1 piece large of double lined cheesecloth 2 lemons, halved 1 garlic head, tips sliced off 1 onion, halved 7-8 cups low sodium chicken or turkey broth WHITE WINE PAN GRAVY 1 cup white wine 4 tablespoons salted butter 6 tablespoons all-purpose flour drippings from the turkey 2-3 cups low sodium chicken or turkey broth, as needed  {more} And of course, we can all use …

Food: Dinner Tonight – White or Cannellini Bean Stew

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In Rome, for a mid day fuel, I searched for restaurants which served Cannellini bean stew and if they didn’t offer it, I kept on walking until I found the one place that did. Cannellini bean stew drizzled with olive oil and dusted with fresh Parmesan cheese – is probably the best meal I’ve had in Italy. Anyway, tonight, we are having cannellini bean stew in my household, and this recipe is one that sparked an interest because…1 tablespoon of tomato paste added to the beans. Which is something my mother used to do with the white bean stew she made centuries ago in her Mediterranean kitchen.   The other part I plan to do is instead of the meatballs, I will saute Italian sausage without the case in a touch of olive oil and garlic, and then add it to the bean stew. Sprinkle the Parmesan cheese, and a pinch of finally chopped Italian parsley and serve. This cuts down on time and tastes equally good.  Ingredients For meatballs 200 g (7 oz) of ground beef 100 g (3,5 oz) of fresh …

Food: Dinner Tonight – Fall Salad, You Bring The Squash

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I found this recipe a few days ago, and immediately thought, why settle for roasted pumpkin as suggested in the ingredients? Instead, I prefer butternut squash or Acorn? I prefer the taste of roasted Acorn over pumpkin any day. But you are more than welcome to try any squash your heart desires.  You know, in case, like me, you are craving a light dinner tonight: Ingredients For the baked pumpkin 800 g (1.7 lb) of Mantua pumpkin or butternut squash 3 tablespoons of extra virgin olive oil 1 teaspoon of salt Nutmeg Black pepper For the salad 100 g (3.5 oz) of rocket ⅓ cup of shaved Parmigiano Reggiano 2 tablespoons of black olives pitted 2 tablespoons of pine nuts toasted For the vinaigrette 2 tablespoons of extra virgin olive oil 1 tablespoon of aceto balsamico 2 tablespoons of apple cider vinegar Zest of ½ an organic lemon grated Salt Black pepper  {more} For your reference

Food: Dinner Tonight – Coq Au Vin A Try

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I’ve always considered Coq Au Vin an unobtainable recipe to follow for my kitchen. I don’t know why I freak out over French cuisine. Perhaps it’s because I appreciate the art to the point, I am intimated by it. But I was watching Leap Year for the umpteenth time last night, where there is a scene the two main characters cook up Coq Au Vin for a B&B they were forced to spend the night, after missing their train to Dublin – if you haven’t seen the film, and need a jolt of silly-funny, then select on any pay-per-view you subscribe to  – Netflix or Amazon Prime and watch it. Anyway, I am finally getting my appetite back and dish recipe is one I am going to to attempt for dinner tonight – with no substitutes – I feel too malnourished for substitution. INGREDIENTS 4 slices thick cut bacon, chopped 1 yellow onion, chopped 4 cloves garlic, minced or grated 2 tablespoons tomato paste 4 carrots, chopped 1 1/2 pounds boneless chicken breasts 2 cups cremini mushrooms, sliced 1 1/2 cups dry red wine, such as Cabernet Sauvignon 1 cup low …

Food: Dinner Tonight – Spaghetti Squash Loaded with Cheese

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Cheesy gooey comes to mind, while taking my early morning walk today and a taste of melted cheese. So guess what we are having for dinner tonight? And the best part is – I am not switching up anything. In fact, I am adding Italian sausage or the sweet-spicy chicken sausage 🙂 INGREDIENTS 2 medium spaghetti squash, halved and seeds removed 1 cup whole milk or heavy cream 1/3 cup basil pesto, homemade or store-bought 1 teaspoon dried oregano 8 ounces frozen chopped spinach, thawed and squeezed dried 1/2 cup whole milk ricotta cheese 1 1/2 cups shredded fontina cheese 1 cup shredded provolone cheese 1 pinch crushed red pepper flakes kosher salt and pepper fresh oregano, for serving  {more}

Food: Dinner Tonight – Coconut, Sweet Potato Soup

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Who says Keto diet is boring? All of the folks that I have introduced the option to over the past year. But that’s because they complicate the meal prep and then find it frustrating. Cooking is an art, and creating meal plans is a challenge that I welcome in my otherwise very hectic life. Believe it or not, cooking is therapeutic for me, and finding recipes such as this one to switch-up a bit to fit my dietary need is worth every effort once the soup hits the taste pallete. INGREDIENTS 2 tablespoons extra virgin olive oil 1/2 yellow onion, chopped 1 inch fresh ginger, grated 2 cloves garlic, minced 2 sweet potatoes, peeled and cubed  {Omit for Keto} 1 tablespoon yellow curry powder 1/2 teaspoon cayenne pepper, more or less to taste 4 cups low-sodium vegetable broth or water  {No water if you plan to omit a few ingredients for a Keto friendly meal}  3/4 cup red lentils  {you can keep if  you can stomach lentils} kosher salt 1 can (14 ounce) coconut milk 2 cups baby spinach 2 cups cooked basmati rice  {use shredded chicken instead} 1/3 cup fresh cilantro, chopped, plus more for serving fresh Naan, …

Food: Dinner Tonight – Personalized Pizza

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I have a weakness for pizza and could very well eat a personal size one a day – with a variety of toppings. My current favorite pizza places in San Francisco being here for a get-together traditional pizza experience, here for a quick bite to eat at the mall, and here, and here when we venture out of San Francisco and do not have the time to search for a local Yelp reviewed five-star restaurant. The trouble with Pizza is that since I have cut down or eliminated as much as possible, carbs from my diet, I try to minimize the consumption to once a month or twice and maybe three times, but only on a cold and rainy day. 🙂 So when I found this recipe here, I felt the need to  switch-it-up to fit all of my dietary restrictions and I am forcing the family to follow along. INGREDIENTS 1/2 pound pizza dough, homemade or store-bought {I switched to cauliflower ready-made dough} 1 tablespoon extra virgin olive oil  1 yellow onion, thinly sliced kosher salt and pepper 3 tablespoons crème fraîche …

Food: Dinner Tonight – Shrimp Cobb Salad

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San Francisco’s Indian summer temps are in full swing this week. Which mean, we can shift our meals to salads, rather than the hearty comfort food we crave during our cold summer months.  Last night, while ordering Chicken cobb salad at one of my favorite restaurants, I realized, I wanted the same thing for dinner tonight – except I aim to swap out the chicken for shrimp, with a few ingredients I am switching up not because of keto, but rather a seasonal thing. This recipe is fine the way it is: INGREDIENTS 2 tablespoons extra virgin olive oil 1 1/2 pounds shrimp, peeled and deveined 2 teaspoons chipotle chili powder 1 teaspoon ground cumin Kosher salt 6 cups fresh greens, such as romaine 1 cup cherry tomatoes, halved 1 peach or nectarine, thinly sliced   {since peach is out of season, try adding tart green apples} 4 ounces feta cheese crumbled 1 avocado, sliced 6 strips crispy bacon, crumbled 4 hard boiled eggs, sliced JALAPEÑO CORN VINAIGRETTE 1/4 cup extra virgin olive oil juice of 2 limes 2 tablespoons apple cider vinegar 1 tablespoon honey  {omit not really necessary} 1 jalapeño, seeded if desired 1/4 cup fresh cilantro 1 pinch kosher salt 1/2 cup fresh corn …

Food: Dinner Tonight – Broccoli Cheddar Cheese Soup

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Simple dinner is in order tonight – and the need to toast two-day old baguette open faced with a slab of melted cheese as a side dish – for the family of course because I am going to simply switch up a few ingredients and indulge in the soup. INGREDIENTS 2 tablespoons extra virgin olive oil 3 tablespoons butter 1 small yellow onion, chopped 1 carrot, chopped 2 medium zucchini, chopped 2 tablespoons fresh thyme leaves, plus more for serving 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne, or more to taste kosher salt and pepper 3 cups low sodium veggie or chicken broth 4 cups broccoli florets 2 bay leaves 1 cup whole milk  (for Keto I will use coconut milk)  2-3 cups shredded sharp cheddar cheese {more}