I grew up eating harissa and thought nothing of it. In fact, I hated the texture and taste. Until recently I am finding this grain sold in most grocery stores and on menus in restaurants. Here’s a recipe I can’t get enough of – Harissa, coconut milk, almonds, squash, lentil. My mouth is watering just thinking about dinner tonight. Go here for the recipe
Variation is my main objective when preparing the same old thing. Meaning chicken, salmon and sometimes even a beef dish. Friday’s are my favorite – because I work from home, so the prep time for a meal is the most welcoming on this day, where I get to create an exciting meal. Such as this one:
I love finding that unique recipe online and quickly wanting to share what I am making for dinner tonight for not the Jeffrey (Barefoot Contessa reference) in my life. The title of this blog recipe is CRISPY CARNITA STUFFED SWEET POTATO SKINS WITH SALSA VERDE AND MANCHEGO. Dear blogger, you had me at Salsa Verde. The only alteration I would make is shredded beef instead of pork since I am not a fan of pork:
I’ve been craving the strangest of foods lately. For example bbq ribs and salad. Mascarpone over fresh peaches, guacamole with slivers of fresh jalapeño, lots of watermelon and salty cheese, and finally tuna soaked in fresh squeezed lemon juice. Not all mixed together mind you. But that’s been my cravings, and no I am not pregnant. So, naturally my eyes lit up when I stumbled upon this amazing recipe I consider a meal more than a snack or appetizer:
This the season for the best of tomatoes, so naturally I have to use my favorite veggie in abundance. And figs of course. This is the case with this amazing recipe so easy to make and worth every bite.
I am glad I stumbled upon this wonderful blog, since I am the worst at photographing food I make to post. Meaning I do forget to do it each time I come up with my own creation. Anyway, I found five favorites to add to my menu, changing it up a little from our healthy normal and very basic eats I have insisted upon with my family. Here are my favorites:
This recipe I stumbled upon last week, when I was looking for variation in soups that included beans. I love white beans, and could eat them drizzled in lemon and olive oil any day of the week. Which I do sometimes. So, the soup is a perfect alternative.
My regime is something like this. Get up at five every day, drink 16oz of bottled water. Work out at home or gym, and then proceed with my day. Breakfast consists of oatmeal or 2 boiled eggs and a cup of espresso. Then snack at nine, yogurt or a fruit or a handful of almonds. Lunch is about the proteins, and dinner sometimes a protein drink or a freshly pureed juice with fruits and veggies. A sliver of dark chocolate if I crave it, and more water throughout the day. I don’t deviate much from the plan no matter how tempting. Only if I am at a special event or on vacation do I make exceptions. So I am glad to have found this amazing blog, where I go to for all of my recipes, outside, of course, from all of my mediterranean cooking.
This site I follow religiously just so I could try new and creative recipes from the normal foods we eat in the US. I’ve included some of my favorites here and if you click on the photo, you’ll be redirected to the recipe:
I found this recipe mostly by accident. I was researching online for info on organizing a local expo and strangely enough this recipe popped up. So I clicked on it for a number of reasons. French->Lentil->Kale-> Three of my favorite things. I tagged it and saved it, slowly getting ready for soups I plan to make this coming Fall/Winter (which technically is our summer here in San Francisco) but, just in case we experience a real winter this year, dipping down below 50degrees F, I will turn to soups, paired with toasted tortilla pieces for some substance. Ingredients: 1 tablespoon olive oil 1/2 yellow onion, chopped 2 small carrots, diced 2 celery sticks, diced 4 cloves of garlic, peeled and chopped 1 teaspoon dried oregano 1 teaspoon ground cumin 32 ounces vegetable stock 5 kale leaves, washed 1 1/2 cups precooked French lentils Salt and pepper Method: Heat the oil in a large saucepan. When the oil is hot, add the onion, carrot, celery and garlic. Saute on medium-low heat until the onion is translucent. …
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