All posts tagged: eating well

Food: Dinner Tonight – Beans In Variation

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I care for my mother and cooking is part of that package – which I don’t mind. So every afternoon after work, I visit with her and help prepare her dinner. She’s always excited at the recipes I come up with, and the ones I find online where I add my own spin to the whole thing. Yesterday, while my head was spinning out of control, she asked about dinner and the quickest option I could come up with was a simple Cannellini bean dish which goes something like this – open two cans of beans. I use this one.  Bring to a boil, add finally chopped parsley, and sliced green onions, olive oil and lemon juice to taste and serve with toasted pita bread. Simple and easy. So today, I decided to expand on bean dish recipes since that is what we are having for dinner tonight. And here’s another middle eastern product my family has used for decades – and I sort of giggle now when I see it popping up in restaurant …

Discussions on How To Quit Carbs, How Effective Are Charities and Why The Fuss

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Topic of Carb: My weakness, like most anyone, is carbs and starchy foods. With each meal I make, I wonder how can I workaround carbs/starch foods without experiencing withdrawals, or feeling a void in my stomach as if I hadn’t eaten anything. Drink water most say to fill that void, and sure, I’ve done that but I still crave all the borderline bad-for-you carbs. This article is a pretty easy approach to tricking your body into consuming what feels like carbs, except it is a healthier alternative to help you wean you off all things carb… When you’re craving toast… Rice Cakes. – When you’re craving crackers… Seaweed Snacks. – When you’re craving tacos… Cabbage, Bib Lettuce & Other Greens. – When you’re craving pizza…Paleo Pizza Crust. – When you’re craving a grain bowl…Cauliflower Rice. {more} Charity or not: a decade ago I was an advocate for all things charity until I learned how the donations or funds are truly distributed – so I sort of stopped believing and turned to other ways of helping out. Like volunteer work …

Food: Dinner Tonight- Rice and More Rice Dishes

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Every week I sit down with my mother and plan out her meals – and afterwards do her grocery shopping accordingly. The other day, when I suggested rice as a side dish, she voiced, pretty passionately that she’s grown tired of the simply steamed rice or rice pilaf. So, I decided to do a search for some rice recipes that are actually the main dish and have committed to mom that I will make the ones she might want to try. Naturally I had to share some of my favorites as well: Top row left to right: herbed-chicken-salad-over-crispy-rice, rissoto, Sweet Potato rice soup Middle Row left to right: Crispy green rice, black and wild rice salad with roasted squash, tumeric rice salad. Bottom row left to right: Chicken and rice soup with green chiles and ginger, rice with parsley almond and apricots, veggie fried rice

Food: Garlic Butter, Salmon, Creamed Spinach

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I realized as I was multi-tasking this morning that it’s nearing noon – which means I am hungry and need to get a quick bite for lunch and think of dinner – which for tonight is this wonderful recipe. I am on the fence about the creamed spinach part, with heavy cream or coconut milk + cream cheese + Parmesan. So, I am sharing the recipe and considering switching it up or adding my own take. I am going to go with heavy cream + a dash of Marsala wine, and a spritz or two of extra-virgin olive oil. I am not a fan of  any cheese on fish. Everything else is perfect. INGREDIENTS 4 salmon filets, skin on or off (your preference) kosher salt and black pepper 2 tablespoons extra virgin olive oil 2 tablespoons salted butter 1 small shallot, thinly sliced 3 cloves garlic, minced or grated 1/2 teaspoon crushed red pepper flakes 1 cup canned full-fat coconut milk, or heavy cream 2 ounces cream cheese, cubed 1/2 cup grated parmesan cheese 4 cups fresh baby spinach juice from 1 lemon 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives, plus more for serving {more} On …

Food: Dinner Tonight – White Bean Soup

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I love white beans – and normally eat them with a touch of olive oil, and Parmesan cheese and  a dash of cilantro. But today I am craving a soup – and this one is perfect, minus the Crockpot, but for sure with a few slice of rustic baguette and a bottle of cab. INGREDIENTS 6 cups low-sodium chicken or veggie stock 1/2 cup uncooked quinoa 1 small sweet onion, chopped 2 carrots, chopped 1/4 cup basil pesto 1/2 teaspoon crushed red pepper flakes 4 sage leaves kosher salt and pepper 1 parmesan rind 3 tablespoons lemons juice + 1 tablespoon lemon zest 2 cups roughly torn Tuscan kale 2 cans (14 ounces) cans cannelloni beans, drained grated parmesan, for serving  {more} 

Food: Dinner Tonight – Oven Fried Chicken

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There are two things I love – Korean BBQ short ribs, and fried or battered chicken of sorts. These are my weaknesses among a million other gastronomical weaknesses. 🙂  Now, although San Francisco has some of the best cuisines or restaurants in the world, I sometimes prefer to try out my favorites at home – in my own kitchen and naturally with a twist to recipes I find here and there. INGREDIENTS 2 pounds boneless chicken breasts or thighs (you can use skin on or off, but I used skin off) 1 cup buttermilk 2 teaspoons kosher salt 3 cups finely crushed corn flakes  {or Panko, which is what I am going to use} 3 tablespoons whole wheat flour 1 tablespoon chopped fresh thyme extra virgin olive oil, for brushing HOT HONEY 6 tablespoons butter 2 tablespoons honey   {I am going to mix in BBQ sauce, what? Haven’t you heard of honey-BBQ} 2-3 teaspoons cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder kosher salt  {more} Side dish – homemade coleslaw – cabbage, Extra-virgin olive oil, lemon juice, a dash of salt  Just in case you are planning a trip to San Francisco, and of …

Food: Dinner Tonight – Quinoa Salad

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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}

Food: Dinner Tonight – Beef Brisket Burrito

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I have a weakness for beef brisket, and would probably consume it every day if it was the best balanced meal. But as we know, eating too much of anything isn’t good for you – beef included, so I space out my consumption to every two weeks or so. So, I am glad to report tonight is the night we will have this IRISH beef brisket for dinner – in a form of a burrito – as my family would get excited about the idea of  “fun food” INGREDIENTS 2-3 pounds brisket 1 tablespoon chili powder 2 teaspoons smoked paprika 2 teaspoons cumin 1 teaspoon cayenne pepper (or to taste) 4 cloves garlic, minced or grated kosher salt and pepper 1 Guiness beer 4-6 large flour tortillas 1 cup leftover french fries or roasted potatoes 1 cup shredded Irish cheddar 1 cup shredded cabbage 1/2 cup fresh cilantro, chopped CHIPOTLE SALSA 1 (14 ounce) can fire roasted tomatoes 2 chipotle chili peppers in adobo juice of 1 lime 1/2 cup fresh cilantro kosher salt {more} …