All posts filed under: french healthy cooking

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, …

Food: Dinner Tonight – Beef Bourguignon

Although this recipe calls for beef short ribs, I am going to go with grass-fed organic beef stew chunks I’ve purchased from the grocers and was wondering which direction to take our dinner tonight. For the stew: 1/2 pound boneless beef short ribs, cut into 1-inch cubes 1 pinch each kosher salt and freshly ground black pepper, plus more to taste 2 tablespoons olive oil, divided 1 large shallot, thinly sliced 4 garlic cloves, crushed 1 tablespoon tomato paste 1/2 teaspoon crushed red pepper flakes 1 teaspoon herbes de Provence 1 dried or fresh bay leaf 1 cup red wine (I used a Côtes de Bordeaux) 1 cup water 2 teaspoons Worcestershire sauce 4 ounces cremini mushrooms, thinly sliced 2 small carrots, thickly cut on the bias (about 4 ounces) Mashed potatoes, pasta, or rice, for serving For the gremolata: 2 tablespoons panko bread crumbs 1/2 garlic clove, grated 1/2 lemon, zested 1/4 cup chopped fresh parsley 1 teaspoon olive oil 1 pinch each kosher salt and freshly ground black pepper, plus more to taste  {more} Featured image and full recipe credit here On another note – what films have you seen lately? If you’ve run out ideas, may I suggest…

Travel: Paris in Mind But Not the Usual Places

When I was ten I learned that my cousin, who was much older than me, had gone to Paris to study at Le Cordon Bleu. I had no idea what that meant, until years later, upon his return, I tasted the fancy meals he prepared for family gatherings and special occasions where he was hired to cater. When he moved to the states in the early 80’s, he opened a restaurant, but unfortunately for him, not at a time when the bay area was accustomed to trying different cuisines – particularly French.  So he was forced to close his restaurant and work as a chef at another, more steak and potatoes place. He died a few years back, after succumbing to cancer, without learning that San Francisco’s French restaurants have become some of the most famous.   I think of him often – about his style of cooking, and his love of French cuisine and every time I am at a French restaurant in San Francisco, I raise a glass of wine to him. I thought …

Friday Breakfast For A Family Plus one Doggy Visit

I love spontaneous visits – as my home is always open to family and a handful of friends visiting from out-of-town. In this case, family + her beautiful German Sheppard I cannot wait to hang out with over the weekend. He’s adorable, but not at all interesting to my 15-year old Yokie, who although will have a tough time having T around, I am sure deep down he will be a great host. Here’s the thing about these visits – full on breakfasts and long conversations over coffee, while both of us are curled up on the sofas with our loyal companions at our feet. Best feeling ever, I can assure you. So I looked up  breakfast options to prepare – and this recipe popped up for me to alter a bit to fit our dietary needs: INGREDIENTS MAPLE CANDIED BACON    {I will be using Uncurred Turkey bacon from trader Joe – best I’ve had so far and bypassing the added ingredients} 1/2 pound thick cut bacon use peppered bacon if possible 2 tablespoons pure maple syrup 1/4 cup brown sugar …

Recap and a Brioche Bread Recipe

I realized while pacing the airport waiting for a flight to board, that I haven’t added my two or three cents here for your reading pleasure or boredom – depending on your mood while scrolling through the madness otherwise known as the web and stumbling upon my blog. But truth be told, I was also being mindful of the black Friday extending to the weekend after Thanksgiving and cyber Monday shopping frenzy we are conditioned to embark upon – in the U.S. So, now on Wednesday, I am hopeful you have survived the Turkey feast, the family in town or otherwise, the Friendsgiving, and doorbuster shopping you may have done over the long weekend. I actually spent a soft (stress-free) thanksgiving with one of my favorite gals –  a last-minute shifting gears from the normal meal planned at home. I simply got in the car, drove down south and spend a few days in a pretty mellow environment – away from the ash and smoke-filled skies over the bay area. Although the day I left, it …

Food: Father’s Day Breakfast

There is nothing more heart-warming than to have the kids help you make  Father’s Day breakfast – like this American traditional beauty: INGREDIENTS MAPLE CANDIED BACON 1/2 pound thick cut bacon use peppered bacon if possible 2 tablespoons pure maple syrup 1/4 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 salt + pepper BUTTERMILK RICOTTA PANCAKES 2 eggs whites separated from the yolks 3/4 cup buttermilk 1 cup whole milk ricotta cheese 2 teaspoons pure vanilla extract 1 cup white whole wheat or whole wheat pastry flour or all-purpose flour 1 tablespoon brown sugar 1/2 teaspoon baking soda pinch of salt butter for serving pure maple syrup for serving SPINACH AND SUN-DRIED TOMATO GOAT CHEESE SCRAMBLED EGGS 1 tablespoon butter or olive oil 8 ounces fresh spinach {more}

Interesting Finds Online – Vol 10

There are more interesting or eyebrow raising finds online than I am able to keep up with, and some I take to heart while I read them and others, I simply share with all of you, just to brighten up your day. In this case – your Friday. So, without much delay here are this weeks finds: 1. What an Australian trainer eats in a day to maintain that perfect body we all seem to crave. 2. The Royal Family is apparently looking to hire a new staff. Should I send over my CV? 3. For those architectural buffs and admirers of classic Hollywood homes, here’s Cecile B. DeMille’s home Angelina Jolie has set her eyes on for her family of 7. 4. Do you snore? If so then you might want to consider NORA to help ease the tension in the bedroom. 5. What is it really the airline crew searching for when they greet you at the door. Do you ever wonder? 6. How to do breakfast like the French, I’ve adapted for …

Monday Recipe: Pasta with Yogurt and Caramelized Onion

First glimpse of misty mornings, possible long overdue rain in the city, and I decided on Pasta for dinner tonight while commuting to work this early morning. I do love the time change though, because it makes my favorite part of the day, dawn, much more visible from the train-ride to downtown. Anyway, back to the recipe. With my family’s meditterean roots, we often use yogurt  for cooking. Yes even in the winter months. So  when I saw this recipe, I knew I had to try it, not once second-guessing how good the combination of ingredients would taste. So for dinner tonight we will have pasta with yogurt and caramelized onions, paired with a wonderful red of course. Happy Monday! {Source}

High Protein Recipes I can’t get enough Of

My regime is something like this. Get up at five every day, drink 16oz of bottled water. Work out at home or gym, and then proceed with my day. Breakfast consists of oatmeal or 2 boiled eggs and a cup of espresso.  Then snack at nine, yogurt or a fruit or a handful of almonds. Lunch is about the proteins, and dinner sometimes a protein drink or a freshly pureed juice with fruits  and veggies.  A sliver of dark chocolate if I crave it, and more water throughout the day. I don’t deviate much from the plan  no matter how tempting. Only if I am at a special event or on vacation do I make exceptions.  So I am glad to have found this amazing blog, where I go to for all of my recipes, outside, of course, from all of my mediterranean cooking.  

interesting finds online – vol 1

1. An Italian Hotel build inside an abandoned grotto – click here  to read about it 2. How French Women curve their cravings – click here to read about it 3. Best Noodle Houses in New York City. Click here for a list 4. All things French. Click here for the visual happiness 5. Boyhood – a film worth seeing. Click here for the article: