All posts tagged: cooking well

Food: Dinner Tonight – Coconut, Sweet Potato Soup

Who says Keto diet is boring? All of the folks that I have introduced the option to over the past year. But that’s because they complicate the meal prep and then find it frustrating. Cooking is an art, and creating meal plans is a challenge that I welcome in my otherwise very hectic life. Believe it or not, cooking is therapeutic for me, and finding recipes such as this one to switch-up a bit to fit my dietary need is worth every effort once the soup hits the taste pallete. INGREDIENTS 2 tablespoons extra virgin olive oil 1/2 yellow onion, chopped 1 inch fresh ginger, grated 2 cloves garlic, minced 2 sweet potatoes, peeled and cubed  {Omit for Keto} 1 tablespoon yellow curry powder 1/2 teaspoon cayenne pepper, more or less to taste 4 cups low-sodium vegetable broth or water  {No water if you plan to omit a few ingredients for a Keto friendly meal}  3/4 cup red lentils  {you can keep if  you can stomach lentils} kosher salt 1 can (14 ounce) coconut milk 2 cups baby spinach 2 cups cooked basmati rice  {use shredded chicken instead} 1/3 cup fresh cilantro, chopped, plus more for serving fresh Naan, …

Food: What You’ll Find In My Mediterranean Kitchen

For every site I find suggesting what constitutes healthy consumption of food, there is another, stating otherwise.  I have to admit. I take all of the information offered with a grain of salt and continue to, simply follow what I’ve learned from generations past about our Mediterranean cuisine and lifestyle. Sure I tweak the recipes a little or experiment with a ‘healthier alternative’, but at the end of the day; I think my grandmother, and my aunts had and my mother has to this day, the secret to the best method of preparing the healthiest of meals. The reality is – the ingredients produced in masses today, no matter organic or otherwise, mostly filled with additives, or certain mystery matters, lacking the pure quality from decades ago, make it difficult to sustain a healthy cooking style. As a result, in some cultures today, we can only strive to learn and do our best with what we have, to  create the healthiest meals possible for ourselves and our family.  Everything else is simply information overload.  Meat: …

Food: Dinner Tonight- Korean Beef

A simple meal is always welcomed in my household. Meaning where I don’t spend hours standing over the stove cooking on a weekday after a long day at work. But the fact, I enjoy fresh ingredients and home-made meals, inspires me to look for the easy in all recipes I find online that the family can enjoy and I can tweak it for my dietary needs. Like this one: INGREDIENTS 3/4 cup low sodium soy sauce (remove for Strict Keto – I normally use Gluten free soy sauce for the taste) 1/4 cup honey (remove for strict Keto followers) 1-2 tablespoons Gochujang (Korean chili paste) 1 inch fresh ginger, grated 2 cloves garlic, grated 2 teaspoons toasted sesame oil, plus more for serving 2 tablespoons extra virgin olive oil, sesame oil, or peanut oil 3 bell peppers, sliced 1 zucchini, chopped 1 1/2 pounds skirt or flank steak, thinly slice against the grain 4 green onions, chopped 1/2 cup fresh basil, roughly chopped {more} No rice for me – or if I absolutely am craving …

Food: Breakfast – Eggs Included

I had a very early start this morning. Meaning my dog woke up at one in the morning and just would not go back to sleep. So by four, I was up getting ready for my day, except this  happened – Eggs Florentine from here WHICH as I have to remind, is pretty Keto friendly for me with a few changes. Here’s what I mean: Ingredients For the hollandaise sauce 230 g of butter 3 egg yolks 1 tablespoon of lemon juice 1 tablespoon of water 200 g of butter Salt Pepper For the poached eggs 4 eggs 1 tablespoon of vinegar  (I deleted it as well just because) 4 slices of toasted bread (which I remove for Keto and instead create a parmesan cheese crisp) For the spinach 400 g of fresh spinach cleaned and washed 200 ml of whole fresh milk (coconut milk for me)  Nutmeg Salt  {more}

Food: Dinner Tonight – Shrimp Cobb Salad

I am presently what  is referred to as – the salad bowl of Calfornia. Otherwise knows as California’s central coast. The place where all the beautiful farming takes place. I love being here because it is the best getaway for this city girl, tired of the steel, stone and glass all around, and too much construction throughout the city of San Francisco. Which I am not certain if it’s to beautify it or add to the chaos. I’ve lived in the city all my life, and watched it grow into something, I am not sure I appreciate as much as the simpleness the city once was. Sure I live in the outer sunset, which is a bit quitter than downtown, but still, the city is growing in a direction I am having trouble with truly appreciating the older I get. With that said, I make a conscious effort to escape to the countryside, whether east of the city, or south, I take a drive or a flight to somewhere surrounded by farms, where downtown consists …

Food: Dinner Tonight Chicken and Roasted Potatoes

Ah the simple pleasures of chicken and potato and although the chicken Coq au Riesling recipe I found here is a meal in itself, I felt the need to make a roasted potato side dish. What? I need comfort food with the lingering wintery weather. So here it goes: Chicken INGREDIENTS 2 pounds skin on, bone in chicken breasts (about 4 breasts) kosher salt and pepper 2 tablespoons extra virgin olive oil 2 tablespoons butter 1 sweet onion, diced 3 cloves garlic, minced or grated 2 carrots, chopped 1 pound mixed mushrooms, halved 2 cups white wine 1 cup heavy cream 2 tablespoons Sir Kensington’s Dijon Mustard 1/2 cup grated parmesan cheese 4 sprigs fresh thyme {more} Roasted Potatoes INGREDIENTS 4 tablespoons extra virgin olive oil, plus more for drizzling 2 pounds mixed potatoes, chopped into similar size chunks (I used baby Idaho potatoes and purple potatoes 1 lemon, juice plus zest 2 cloves garlic, minced or grated kosher salt and black pepper 1/4 cup fresh dill, roughly chopped 1/4 cup fresh basil, roughly chopped 2 tablespoons chopped fresh chives 8 ounces burrata cheese, torn {more}