All posts tagged: easy recipes to follow

Food: Dinner Tonight – Shepherd’s Pie

Yes, you read it correctly – Shepherd’s Pie is a staple meal in our household and something I haven’t put together in a long while for efforting to cut down on carbs – but tonight, actually at 5 a.m. this morning I was craving Shepherd’s Pie  – except, I wanted to snaz up my recipe consisting of only simple ingredients (ground beef, corn, and mashed potatoes)  into something like this recipe. Ingredients  Filling 1/2 cup French green lentils 1 tablespoon extra-virgin olive oil 1/2 pound ground beef or lamb (I like using 15 to 20% fat) Kosher salt Freshly ground black pepper 8 ounces mushrooms, such as shitake, crimini, or button, sliced 1 medium yellow onion, finely chopped 2 medium carrots, finely chopped 1 large fennel bulb (stems and fronds included), finely chopped 2 tablespoons chopped thyme leaves 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1/4 cup dry red wine, optional 2 cups low-sodium vegetable stock 1 cup fresh or frozen peas 1 tablespoon Worcestershire sauce Topping Kosher salt 1 1/2 pounds (about 4 to 5 medium) Yukon Gold potatoes, peeled and cut into 1-inch chunks 1 pound (about 2 to 3 medium) parsnips, peeled and cut into 1-inch chunks 1/4 cup unsalted butter 1/4 cup whole milk, …

Food: Chai Spiced Sugar Cookies

I don’t bake too much, but I do help my mother when she is in the mood to bake a batch of brioche and other Mediterranean pastries. But this cookie recipe is worth a share, and one I am going to bake for the office holiday party this year – or in our case, they are calling it a fall festival party at the office set for next Thursday. INGREDIENTS 3 sticks (1 1/2 cups) salted butter, at room temperature 1 1/4 cups light brown sugar packed 1 tablespoon pure vanilla extract 2 eggs at room temperature 4 1/2 cups all-purpose flour plus more as needed 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon cardamom 1/4 teaspoon ground all-spice 1/4 teaspoon nutmeg 1/2 teaspoon salt 1/8 teaspoon black pepper BROWNED BUTTER FROSTING 2 sticks (1 cup) salted butter, at room temperature 3 ounces cream cheese, at room temperature 2 cups powdered sugar 1/3 cup real maple syrup 1 teaspoon vanilla extract melted white chocolate, for dipping (optional) chai sugar, for …

Food: In Search Of Olive Oil and Lemon Cake

I had a recipe a decade ago that I seem to have misplaced. It was a simple cake, baked in one round pan and no frosting. I mean who really needs frosting? Not Europeans and not me, especially if the cake is the best of flavors combined. A few days ago, while in an assembly belt style restaurant, where you pass by a dozen dishes and pick and choose what your eyes think your stomach can handle, and end up ordering too much – sort of place. But it was organic, freshly made variety of proteins, and side dishes, and very creative salads which changes using seasonal veggies and fruits. So, I queued up, and with my eyes opened wide, and my mouth-watering, ordered more than I needed to and by the time I reached the cash register, I noticed a lemon cake made with olive oil and I pointed to the very slice I wanted – making the person behind the counter laugh at my reaction of pure joy. The cake was good enough, …

Food: Dinner Tonight – Butternut Squash Pizza

A few weeks ago I had food poisoning from a chicken salad I bought for lunch. The same one I normally ordered from an organically sustainable eatery in downtown.  After that incident, I haven’t craved meat and the idea of seafood makes my stomach turn. Not sure what happened, but it’s as if my stomach has realigned itself and I have no choice but to obey. So for tonight – since I was craving pizza at 3 in the morning – I plan to make these wonderful beauties instead. Ingredients 12 slices of butternut squash 1 tablespoon of extra virgin olive oil 1 teaspoon of salt 1/2 tablespoon of water Freshly ground black pepper For the seasoning 300 g (1 cup) of peeled datterini, or tomato pulp Extra virgin olive oil 1/2 teaspoon of dried oregano Salt 250 g (1 ½ cup) of mozzarella torn into pieces 2 tablespoons of grated pecorino romano  {more} {photo source}  

Food: A New Take on Antipasto

A while back, a group of us would meet up in North Beach San Francisco and order 2 antipasto Salads, and an extra large pizza to share with some wine and lots of laughter. I don’t know why this recipe reminded me of those days, but it did. I do like the creativity of the foodie who put the recipe together. Which by the way is a sure CHECK on my list for summer picnic lunches 🙂