All posts filed under: gourmet cooking

Food: Cooking Helps – Especially Cheesy Chicken Enchilada

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: Corned Beef and Cabbage Pie Altered

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: How to Substitude Ingredients and This Recipe

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

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 …

Holiday Series: Gathering Up The Week Long Celebration Menu

I’m hosting many guests over the holiday week, and finding just the right recipe is probably the funnest task I embark on, because you see, I love a good dinner party, and a conversations, and even followed by a board game. So, here are some of the dishes I intend to make this week: What are your favorite recipes? Here’s a fun article about how to feed your hungriest house guests 

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: 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: Panna Cotta and a Story

When I was a child living in the middle east, my cousin, who was much older, 20plus years older, left our homeland to live in Paris so he could be a student of Le Cordon Bleu. Now, just in case you are not familiar with the culinary school, it is one of the best, was the best pack a century ago. I cried the day he left, not sure why, but I was only six and I hated seeing anyone in our extended family leave. Years later, we crossed paths in the states, and he invited our family for dinner. On the menu was  Panna Cotta adorned with fresh cherries he’d soaked in Grand Marnier, or a variation almost Panna Cotta, he’d learned to prepare at the very culinary school. Being a grown up and appreciating much of the finer things in cuisine, I ate one and then asked for a second serving and then stood in the kitchen afterwards discussing the ingredients he used to create the best dessert I have ever had. So …

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?