something old, something borrowed, and something new
All you noodle lovers out there, come on, join me and let us slurp our way to delirium. Your love for noodles will double and triple with these fragrant and spicy coconut curried noodles. Looking for a comforting noodle soup? Then these curried noodles are for you.
Continue reading “Coconut Curry Rice Noodles with Crispy Tofu and Mellowed Mushrooms”
Happy Labor Day weekend folks! Hope everyone is having a good time during this holiday weekend. We are taking in as much as we can out of this last leg of summer days. We’ll be spending a lot of time lazing around in the pool, watching the sunset and reflecting upon life as we slowly glide into the last quarter of the year, all along munching on these prosciutto, mozzarella, fig panini.
Continue reading “What’s in My Panini? Mozzarella, Prosciutto and Fig Jam”
What would a world without pasta and noodles look like? I cannot even begin to imagine a world devoid of these much loved food items. I had the same question for my kids once and for a moment the light went off their faces and I saw worried brow lines instead. But then again, they brushed it off beaming with confidence knowing such a world does not actually exist.
Continue reading “Ziti, Mushroom and Kale in a Creamy Alfredo sauce”
The pineapple upside down cake shot to popularity after the invention of canned pineapple in the 1900s. In 1925, the Hawaiian Pineapple company (now Dole Pineapple) sponsored a contest calling for pineapple recipes. It is said that 2,500 of the 60,000 submissions were recipes for pineapple upside down cake. This classic favorite is made with canned pineapple and maraschino cherries and is served upside down. The idea of cooking a cake upside down is a technique that started centuries ago when cakes were cooked in cast skillets. It was easy for cooks to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook.
Continue reading “Mini Pineapple Upside Down Bundt Cakes”
The wonderfully distinct flavors of Thai cuisine can at times pose as intriguing. But actually it is an easy one to tackle. There are a lot of Thai dishes that can be made into weeknight dinners. The main problem is finding the ingredients. If you have them on hand the rest is merely combining those for all your curry needs. Luckily for me, some supermarkets where I live carry a variety of Thai staples like lemon grass, chilies, galangal and coconut milk.
Continue reading “Quick Thai Green Curry with Shrimp and Vegetables”
If you are anything like me, you must have walked up and down supermarket aisles, eyeing those colorful rows of curry pastes lining the shelves. They look so tantalizing that I always tend to grab a few. There are some really authentic ones out there that can save time and effort when you are in need of a curry in a hurry.
Continue reading “What is Your Favorite Thai Curry? Green or Red?”
Homemade pesto has an unmatched quality and zest to it. If you haven’t tried your hand in making it, I think you should. Once you have made it, you’ll have the passport to an effortless weeknight meal. All you need is a food processor, some greens, some nuts, some cheese and you’ll have dinner in a presto. Toss it with a salad, serve it over some grilled fish or meat. Clearly, I haven’t come across a more versatile sauce than a pesto.
Continue reading “Quick Pesto Pasta with Burrata”
At times when I feel run down, don’t know what to cook or what to eat, I turn to my five spice seasoned lentils or “panch phoron dail”. ”Panch phoron” literally means five spices and “dail” is another word for dal. Dal, as we know it, refers to a variety of pulses and legumes, cooked and eaten all over the Indian subcontinent. It is often dressed up or down to suit different occasions. For example, parties and celebrations call for richer versions while an everyday staple dal is eaten in its simplest form, first boiled and then tempered with whole spices. So a bowl of dal can comfort you on a cold wintry night as well soothe you on a blistering hot day.
Continue reading “Panch Phoron or Five Spice Seasoned Lentils”
One bite onto this tart and the pastry crumbles and falls all over you, that’s how buttery and flaky this peach tart is. It is the perfect crust to the sweet, luscious, juicy caramelized peaches on top. You need to taste it to believe it and you’ll most certainly agree with me that it is a match made in heaven. Juicy summery fruit on buttery flaky pastry feels like a dream come true. And you can guzzle it anytime of the day as a snack, a dessert or even breakfast. I do sometimes indulge myself with a piece with my morning coffee, a great combination I must say.
Continue reading “The Love Story of Luscious Peach and Flaky Pastry”
This is the perfect summer dinner. Savory salmon, sweet summer corn and spicy poblano peppers are cooked in a creamy sauce seasoned with Mexican chili powder and paprika. It is then finished off with sweet genovese basil for that freshness.
Continue reading “Salmon in a Creamy Corn Poblano Sauce”