All posts filed under: Gourmet Cooking & Recipes

Holiday Series: Thanksgiving Preliminary Prep

I start out with one menu – and then shift it throughout the week leading to Thanksgiving, so with that mindset, here’s what I am considering for the holiday, perhaps even leading to smaller dinner parties up to New Year’s eve. {featured source and inspiration for this blog post}

Food: Fall Harvest Salad

Oh the delight of cooking with seasonal fresh ingredients and the idea of Superfoods, or mostly plant-based, which I am testing out recently is the inspiration for tonight’s dinner. INGREDIENTS 2 tablespoon extra virgin olive oil 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles 2 tablespoons honey 1/2 cup raw pepitas 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 head kale, shredded 4 cups shredded brussels sprouts arils from 1 pomegranate 4-6 fresh figs (optional) 1/2 cup shredded gouda cheese  {no cheese for me or feta if you twist my arm dear family} POMEGRANATE VINAIGRETTE 1/4 cup extra virgin olive oil 1 shallot, thinly sliced 1 tablespoon chopped fresh sage 1/4 cup pomegranate juice 2 tablespoons balsamic vinegar 2 tablespoons honey kosher salt and black pepper 1 pinch crushed red pepper flakes {more} {featured image source} In case you are also wondering what to watch on television tonight – here’s a couple of suggestions now streaming on Amazon Prime or otherwise. 

Food: Thai Chicken and Noodles

I love Asian fusion or simply Asian inspired food and this recipe for Thai Chicken and Noodles is something worth sharing in today’s ONLY Food series: INGREDIENTS 8 ounces wide rice noodles 1/3 cup low sodium soy sauce or liquid aminos 3 tablespoons oyster sauce 1 tablespoon Thai fish sauce 2 teaspoons honey or maple 2 tablespoons sesame oil or extra virgin olive oil 1/2 pound boneless chicken breast, cut into strips (optional) 2 shallots, thinly sliced 3 cloves garlic, minced or grated 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped 4 green onions, chopped 1 medium zucchini, cut into ribbons or chopped 1 red bell pepper, thinly sliced 2 carrots, cut into ribbons or chopped 1 cup fresh Thai basil or regular basil, roughly chopped {more} What’s your favorite Asian Dish?

Food: Dinner Tonight – Salad with Chickpea, Corn, Tomato, Avocado

Ingredients that go way back in my culture, are now coming to light – in all sorts of ways. But the only difference in this case, is that we used to eat roasted lightly salted chickpeas as a snack (instead of candy) and never have considered it in salad. 🙂 So, since I am on the verge of converting to plant-based ‘not-diet’ – I figured I’d give this salad a try – with the feta cheese. Because…I have trouble letting-go of cheese. INGREDIENTS 1/2 cup fresh basil, roughly chopped 1/4 cup fresh cilantro, and or parsley, roughly chopped 1 tablespoon fresh chopped chives 1 can (14 ounce) chickpeas, drained 4 ears grilled or steamed corn, kernels removed 2 cups cherry tomatoes, halved 2 Persian cucumbers, diced 1 cup cubed feta cheese 1 avocado, diced SHALLOT VINAIGRETTE 1/3 cup extra virgin olive oil 1 shallot, finely chopped 2 tablespoons fresh lemon juice + the zest of 1 lemon 2 teaspoons honey 2 tablespoons red wine vinegar 1 pinch crushed red peppers flakes kosher salt and black pepper {more} On another note, what films have you seen lately and recommend? yes, I did go..and..see…Hobbs and Shaw

Food: Dinner Tonight – Salmon Delishesness

A rushed weekend, spilling into today calls for this perfect dinner recipe – and perhaps a glass of wine or two. INGREDIENTS 4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry 2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill Kosher salt 1 small lemon 1 small shallot, finely chopped 2 tsp. black sesame seeds 1 tsp. honey 1/2 tsp. toasted sesame oil Freshly ground black pepper 1 cup basil leaves, torn if large {more} {recipe and featured image source}   And just so you understand, I’d rather be doing this – somewhere in Europe…what visions of content  do you have at this very moment? 

Hello There, Would You Like Some Cake?

I am back, after a week off to celebrate, reflect and contemplate how the rest of the year should pan out – taking into consideration of course the minor glitches, and/or set backs, I am thinking it will hopefully stay on course and if not, I know exactly where to escape for a few days to detox-if-you-will. So, before anything, I decided to share this cake recipe with you – not sure why I am craving cake all of a sudden, but I am and this one is on point and a easy to make for that July 4th picnic you are due to bring a dish to. INGREDIENTS 1 cup granulated sugar, plus 2 tablespoons 3 large eggs, at room temperature 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice 1 cup extra virgin olive oil 2 teaspoons vanilla extract 1 cup whole milk, at room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt CHAMOMILE STRAWBERRIES 1/4 cup honey 2 chamomile tea bags (optional) 2 cups fresh strawberries, …

Food: For the 4th of July Picnic Or Just Because

San Francisco doesn’t have the best weather for July 4th – Independence Day, where the highlight of the holiday is the fireworks celebrating our independence. So you can imagine most city folk travel hours to get away from the foggy cost and set up camp or a picnic somewhere to watch the fireworks.  Food is a big part of July 4th – come to think of it – food is a big part of anything we do in the states 🙂 But that doesn’t mean you cannot organize a picnic between now and then – and most anywhere in the world. Grab your loved ones or dear friends, a blanket, your pets and head out to a sprawling greenery or lakeside view location and just enjoy a day of eating and solid interaction. For recipes go here {For more recipes go here} {featured image source} where are you spending July 4th? And what is your favorite dish?   

Food: Dinner Tonight – Fried Eggs and Beans

Since I landed on Sunday evening a bit tired and ready to just be with my dog, I didn’t get a chance to grocery shop for this week. So, I did a quick peek into the refrigerator and decided there will be fried eggs over beans, and freshly or homemade Pico de gallo sauce, feta cheese, and sliced Avocado on a bed of spinach. Something similar to this  – just in case you crave a step-by-step recipe to follow: Ingredients 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced 1/2 onion, chopped 1 red or yellow bell pepper, chopped 1/2 head kale, ribs removed and leaves torn or chopped 1/2 cup pico de gallo kosher salt & freshly ground black pepper 4 large eggs 1/3 cup crumbled cotija or feta toppings: sliced avocado, cilantro, hemp or pumpkin seeds, tortilla chips {more} {featured image source and recipe| On another note – Possible spoiler alert for some – what was your take on last week’s GOT (episode 3) – an entire hour being on edge only for …

Food: Dessert or Breakfast

I came across this recipe when trying to figure out what is for dessert tonight – and then I realized if I add my own take on it – I can also have the ‘dessert’ for breakfast or mid-morning snack – Raspberry & Cream Fools with Amaretti Crumble (Original recipe I am having for dessert) 2 pints raspberries, washed 1 tablespoon sugar, divided 1/2 teaspoon vanilla extract 1 cup chilled heavy whipping cream 1 cup amaretti cookies, crushed {more}   My Take for the breakfast option raspberries or strawberries – washed Organic Honey to taste A dash of vanilla extract I cup coconut or almond yogurt Homemade granola crumble or store bought is fine if you are pressed for time and just layer or mix together – either way it will be delicious Undecided about dinner tonight – try this recipe for Frittata or add your favorites (bacon bits, green peppers, mushrooms, cheese) to an egg scramble – to be enjoyed with a couple of slices of rustic Italian bread – toasted of course. 

Food: Dinner Tonight – Quinoa Salad

I cooked quinoa last night – but it was too warm to make a salad out of it just yet. So I switched gears and went with sliders for dinner with a side of home-made coleslaw. But tonight, we are having quinoa salad with a side dish – open-faced grilled cheese baguette. Since this is my first attempt at quinoa salad, I found a recipe here to try. Except I realize, I should not have boiled the spinach leaves. May have to go to the grocers and pick up a fresh bag of spinach leaves. Ingredients For the Dressing: 1/4 cup olive oil 1 clove minced garlic 2 tablespoons lemon juice 1 large lemon 1 tablespoon golden balsamic vinegar or champagne vinegar 1 teaspoon pure maple syrup or honey Kosher salt and black pepper to taste For the Salad: 2 cups cold cooked quinoa 2 cups fresh spinach leaves chopped 1 cup chopped cucumber 1 cup halved grape or cherry tomatoes 1 large avocado pitted, peeled, and chopped 2 green onions sliced Kosher salt and black pepper to taste  {more} {recipe and image source}