All posts filed under: Food

Food: Cooking Helps – Especially Cheesy Chicken Enchilada

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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) …

Food: Potato, Mushroom and Burrata Pizza

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Haven’t had much of an appetite for anything these days, so it’s been really challenging finding a tasty meal to prep for the family.  Except, when a burst of cravings happen – like the taste for potato and mushroom and cheese and the need for a hearty pizza. Now, although this recipe calls for making your own dough, I prefer ready made from Trader Joe dough, where I simply add all the ingredients that my heart desires at that moment and bake. INGREDIENTS 3 tablespoons extra virgin olive oil 2 cups wild mushrooms, roughly torn 3 sprigs fresh thyme 3 cloves garlic, smashed kosher salt and black pepper crushed red pepper flakes 1/2 pound pizza dough, at room temperature 1/3 cup basil pesto 1 medium potato, very thinly sliced 2 teaspoons fresh chopped rosemary 2 teaspoons fresh lemon zest 1 cup shredded fontina or Havarti cheese 8 ounces burrata cheese, at room temperature 1/2 cup fresh lemon micro basil or basil leaves {more}  On another note – what’s on your mind lately? Do you want to talk about it?

Food: Corned Beef and Cabbage Pie Altered

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A Topic very difficult to avoid right now is the concern and fear over COVID-19, which is naturally on all of our minds . Even if we pretend a strong front, the worry about spreading the disease or contracting it, has become part of our daily routine, as we figure out ways to adapt to a new lifestyle. The only thing I want to ask, is that we don’t freak out, nor become obsessed, but rather do our part through legitimate sources online to help contain the spread of the virus. Not to say that I am downplaying the situation, but panic is the worst enemy in times of global threat or affliction. For the time being I keep my family engaged in much cooking, and alternative conversations to help distract – and finding interesting recipes to consider fits both of my efforts. INGREDIENTS 2 lb. russet potatoes, peeled, cut into 2″ pieces 1 tsp. kosher salt, divided, plus more 4 Tbsp. unsalted butter, divided 1 head of Savoy cabbage 3 thick-cut bacon slices (about …

Food: Dinner Tonight – White Bean and Kale Soup

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I took a tumble, and landed on my right hand, while walking through Golden Gate Park the other day and I must say, typing is a b****. Hence the minimal in posts. But since cooking is one of my favorite topics, and dinner is around the corner, I had to share what it is we are – as a unit – aiming to prep for dinner tonight – wish me luck and wish my fam luck for putting up with my demands across the kitchen. At least it’s an easy recipe, but I still won’t use a crockpot 😉 INGREDIENTS 6 cups low-sodium chicken or veggie stock 1/2 cup uncooked quinoa 1 small sweet onion, chopped 2 carrots, chopped 1/4 cup basil pesto 1/2 teaspoon crushed red pepper flakes 4 sage leaves kosher salt and pepper 1 parmesan rind 3 tablespoons lemons juice + 1 tablespoon lemon zest 2 cups roughly torn Tuscan kale 2 cans (14 ounces) cans cannelloni beans, drained grated parmesan, for serving {more} On another note – you know what’s the coolest? When you stumble upon your toddler grankid’s Netflix account and want to watch everything. Cause you miss …

Food: Carrot Cake And A Princess One Too

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I had a slice of carrot cake at a restaurant, I swear was made with almond flour instead of the usual. I could taste it, and at first I had my reservations, but after bite three, I was hooked. It was a cross between Princess Cake and a whole lot of wonderful. But I must say, I still prefer my carrot cake and a princess one with their own traditional recipes: Carrot Cake Recipe  2 2/3 cups (319 grams) all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamom 3/4 cup (160 grams) extra-virgin olive oil, plus more for greasing 1 1/2 cups (300 grams) lightly packed light brown sugar 1/2 cup (100 grams) sugar 2 teaspoons pure vanilla extract 4 large eggs, at room temperature 4 medium carrots, unpeeled and finely shredded (about 211 grams shredded) 1/2 cup toasted pecans or walnuts, finely chopped (optional) 1/2 cup golden raisins (optional) Cream cheese frosting: 1 cup (4 ounces/113 grams) full-fat cream cheese, at room temperature 2 sticks (8 ounces/226 grams) unsalted butter, at room temperature 4 cups (1 pound/454 grams) confectioners’ sugar 1/2 teaspoon kosher salt 1 teaspoon white vinegar 3 1/2 tablespoons heavy cream  {more} Recipe …

Food: Vegetarian Dinner Ideas For That Get Together Or A Party of One

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A friend asked me what I’d be giving up for lent this year and I said – same as every year – meat. Which is what my family’s done for generations. But with that sacrifice, one must be creative in serving up mostly vegetarian dishes in a household addicted to meat. So, I went searching online for ideas and lucky for me and perhaps even for you this suggestion popped up – 117 vegetarian dinner ideas for a party – which could very well mean a party of one or two just as well 😉

Food: How to Substitude Ingredients and This Recipe

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I have to admit, I switch up ingredients all the time while preparing a meal. For example – I am allergic to soy, so I use Worcestershire sauce instead. I hate the taste of fish, so I never add fish sauce to any Asian dish. So I was glad to find a list of alternatives here, for ingredients. What have you substituted, and share your experience or other recommendations Here’s a recipe for dinner tonight for the family – spicy eggplant pasta    {featured image source}

Food: How To Use Crushed Tomatoes

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Over the weekend, we had breakfast at one of my favorite cafe on Fillmore street in San Francisco. The place is so great, there is always a line and sometimes even a long wait to be served – meaning you stand in line, order your food, pay and then grab a seat and wait, and wait but it’s okay – because the hustle of the bustle of the small restaurant makes it all worth while. I veered from my usual and ordered baked eggs, because I saw someone having the dish and asked her what it was and then ordered it. Which I decided to duplicate at home – since just by looking at the ingredients I was sure it would taste equally amazing at home. Ingredients – two eggs, black beans, crushed tomatoes from a can, and cheddar cheese. four tablespoons of black beans, two tablespoons of crushed tomatoes, mixed together,  break two eggs over them and bake in oven /which I nuked in the microwave for 3 minutes – and stirred for the …

Food: Dinner Tonight – Shepherd’s Pie

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Yes, you read it correctly – Shepherd’s Pie is a staple meal in our household and something I haven’t put together in a long while for efforting to cut down on carbs – but tonight, actually at 5 a.m. this morning I was craving Shepherd’s Pie  – except, I wanted to snaz up my recipe consisting of only simple ingredients (ground beef, corn, and mashed potatoes)  into something like this recipe. Ingredients  Filling 1/2 cup French green lentils 1 tablespoon extra-virgin olive oil 1/2 pound ground beef or lamb (I like using 15 to 20% fat) Kosher salt Freshly ground black pepper 8 ounces mushrooms, such as shitake, crimini, or button, sliced 1 medium yellow onion, finely chopped 2 medium carrots, finely chopped 1 large fennel bulb (stems and fronds included), finely chopped 2 tablespoons chopped thyme leaves 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1/4 cup dry red wine, optional 2 cups low-sodium vegetable stock 1 cup fresh or frozen peas 1 tablespoon Worcestershire sauce Topping Kosher salt 1 1/2 pounds (about 4 to 5 medium) Yukon Gold potatoes, peeled and cut into 1-inch chunks 1 pound (about 2 to 3 medium) parsnips, peeled and cut into 1-inch chunks 1/4 cup unsalted butter 1/4 cup whole milk, …

Food: Dinner Tonight – Pasta with Roasted Red Pepper Vodka

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Short work weeks are great – even though they sometimes feel the longest. Do you ever feel that way? But there is one thing for certain – I love home cook meals, and actually and no matter how tired, I am – I look forward to rolling up my sleeves, or getting into my comfy clothes, and putting my hair up and opening up the refrigerator door to see what wonderful meal I can prep. Last night – around midnight I woke up craving pasta – which is something I try to limit making – carbs and all. And yes there are noodle variations, but I like to keep it real with the carb. 😉 Anyway, I searched for a different option than the normal spaghetti with meat sauce and this wonderful recipe popped up,  and guess what, it’s happening tonight!  I think I’ll add chicken pieces and even some whole peanuts – weird you might think, but I have a palette for these things. INGREDIENTS 6 tablespoons extra virgin olive oil 3/4 cup Panko breadcrumbs 2 tablespoons fresh oregano leaves …