Shrimp Tacos and Chocolate Pudding
Sounds funny – I know. But when someone asked me what I planned to do on V-day – I told them. Make Shrimp tacos and afterwards chocolate pudding. So here we go. What are your plans for V-day?
All posts filed under: gluten free
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
Food: Dinner Tonight – Chicken Caesar Salad Altered
There is at least one day a week, I serve a chicken dish to the family – my mother included. However, when I mention that dinner would be chicken related, she cringes – not sure why. I do ask her, and she says, chicken is good. You do what you think is best. So, this pesto chicken Caesar salad recipe it is with a few alterations to fit our dietary needs: INGREDIENTS 2 tablespoons extra virgin olive oil, plus more for drizzling 2 cups torn ciabatta bread (no bread for us) 2 cloves garlic, smashed 1 pound boneless skinless chicken breasts, cut into bite size chunks 1/2 cup basil pesto, homemade or store-bought red pepper flakes, kosher salt, and black pepper 6 cups shredded romaine lettuce 2 cups cherry tomatoes, halved 8 ounces burrata cheese, at room temperature (this may be mozzarella instead) fresh herbs, for serving, such as chives, thyme, and basil PARMESAN TAHINI DRESSING 1/4 cup extra virgin olive oil juice of 2 lemons 1/4 cup tahini 2 tablespoons dijon mustard {toss up on the dijon since family not a fan} 2 teaspoons Worcestershire sauce 1-2 cloves garlic, grated kosher salt and black pepper 1/3 cup grated parmesan {continued} Question of …
Food: Dinner Tonight – Thai Peanut Chicken
I managed to get my hands on a bottle of peanut sauce from the grocery store two weeks ago. Before all the scary madness taking shape throughout the world of empty shelves, and legit ‘scavenger hunt’ for the basic necessities. Now I can’t even find milk or eggs. I devised a plan and announced it to the family about being mindful, pacing ourselves and not be wasteful during these difficult times. More about this topic shortly. In the meantime, I found an easy dinner recipe for Thai peanut chicken which I wanted to share, in case you are all out of ideas. Here’s what I am doing- replacing soy sauce with Worcestershire, omitting the fish sauce and using the peanut sauce instead of the suggested peanut butter. INGREDIENTS 1 1/2 pounds boneless skinless chicken thighs or breasts 3-4 tablespoons Thai red curry paste using more or less to your taste 2 teaspoons ground ginger 3 tablespoons sesame oil or extra virgin olive oil 1/4 cup fresh Thai basil or regular basil chopped 1/4 cup fresh cilantro, chopped, plus more for serving 1 (14 ounce) can full fat coconut milk 1/4 cup low …
Food: Dinner Tonight – Mushroom Taco and Garlic Lime Sauce
Haven’t written much about what I am aiming to cook for the fam – but tonight, we are excited that my American football team, the 49ers will be playing in the Superbowl. There was a crazy madness to the city yesterday as everyone was shopping for Superbowl snacks, and beverages, as well as the usual Taco, nachos and other finger foods ingredients to be served at a Superbowl gathering all over the city in anticipation for a Superbowl win. So naturally, tacos will be served with beer in our household and this recipe seems like a pretty good addition to the usual shredded chicken or beef tacos I make every year. INGREDIENTS 2 cloves garlic, minced or grated 2 tablespoons chili powder 2 teaspoons smoked paprika 2 chipotle peppers in adobo ¼ cup apple cider or white vinegar 2 cups fresh pineapple chunks 1 tablespoon toasted sesame seeds 2 tablespoons extra virgin olive oil 8 ounces cremini mushrooms, chopped 1 yellow onion, thinly sliced 3 cups shiitake mushrooms, sliced 1/2 cup fresh cilantro, chopped 12 …
Holiday Series: Thanksgiving Appetizers
Normally my appetizer set-up trumps the actual ‘non-turkey’ oh alright, a sliver of turkey dinner. The reason for that is, most folks arrive at my doorstep very hungry, and very thirsty for a cocktail, so the ritual begins, munching away at appetizers while cocktailing. So by the time dinner rolls around, folks are too full to indulge. I haven’t yet figured out how best to settle this matter except perhaps try an array of light appetizers. But that doesn’t mean I won’t share some of the appetizers that are making their way to my list for this year’s dinner gathering. For the rest of of the 123 recipes which by the way are great suggestions for any parties, including Christmas, or New Years, go here And how to host Thanksgiving or any party without the stress – although I welcome the stress – it is invigorating I think
Food: Chai Infused Carrot Cake
I love carrot cake, and it is probably the only one I won’t pass up on if I were anywhere in the world offering the option. So a carrot cake recipe is always in order, and this chai infused one is one I am trying on Saturday: For the cake: 1/4 cup of almond milk 1 tbsp of Assam tea 1 cup of sugar 3/4 cup of ghee, melted 3 eggs, room temperature 1 tsp of vanilla extract 2 cups of flour (310g) 3 tsp of baking powder 1 tsp of salt 7 – 8 turns of fresh ground black pepper 1 1/2 tsp of cardamom 1 1/2 tsp of ginger 1 tsp ground cinnamon 2 cups of fresh shredded carrots, about 2 large carrots For the frosting: 1/2 cup butter, room temperature 8oz of cream cheese, room temperature 1 cup of sifted powdered sugar 1/2 tsp of vanilla 1/2 tsp cardamom 1/2 tsp ginger 1/2 tsp cinnamon pinch of salt {more} Do you have a favorite cake? And a well-tested recipe you wish to …
Holiday Series: Vegan Pumpkin Mousse
I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving. So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree 1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning. {featured image source and inspiration for this post}
Culture: Halloween Appetizers and Films
I was in Hawaii last week, and was amazed at how seriously Halloween is taken there. I don’t know what I was thinking – on a romantic tropical island, for Halloween preparation to trump over most everything pleasantly surprised me. So, we must prep here on the mainland and across the world for this growing and very popular holiday by sharing some interesting topics. {featured image source and inspiration for this post}
Zucchini Muffins Kind of Day
I watched a movie on the Hallmark channel last night – where the perfect single mother bakes zucchini muffins for a road trip to drive her perfect daughter from Los Angeles to Oregon, where she would be attending college. Cute movie, great chemistry among the characters Amy and Noah, and perhaps it is one of the only films from Hallmark where there is actual sexual tension portrayed between the characters. So, besides the chemistry, all I could focus on was the zucchini muffins. Funny how things work on the ‘interweb’, because all of a sudden this recipe popped up across my screen and naturally, since it’s all gluten-free, I decide to bake them over the weekend and…share with all of you right here: INGREDIENTS 1 cup grated zucchini (about 1 medium/large) 2 eggs 1/3 cup olive oil (or avocado oil or coconut oil) 1/2 tsp. vanilla extract 1 tsp. apple cider vinegar 1/4 cup buttermilk or plain yogurt 3/4 cup almond flour 3/4 cup all-purpose flour (or superfine rice flour) 1/2 tsp. baking soda 1/2 …
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