Fennel Salad with Pomelo and Avocado

Mar 9, 2010

They say Fennel taste just like liquorish and I must agree with them only more mild without the sugar like those black twizzlers  I used to eat them as a kid. Fennel can be cooked in any way you like such as braising, stewing, grilling, or just plain raw. I never really had fennel until recently and I've had them raw so far in salads and I've heard they're delicious in soups. I made a quick salad with them with only a few ingredients: sweet pomelo and avocado with a drizzle of extra virgin olive oil, a little sea salt, and fresh ground pepper complete this salad.

Rice and Beans Taco

Mar 8, 2010

 

Since giving up meat, I came to a realization that I like being a vegetarian and I never knew how easy it was not to eat meat. I haven't craved meat nor do I want to eat it. Don't get me wrong, I'm a meat eater and I gawk whenever I see Mr. T eating a steak telling me to take a bite. I was worried about not getting enough protein but I truly fell in love with legumes: black beans, black eyed peas, pint beans, edamame, and etc. They all come in different sizes and can be cooked in a variety of ways. I decided I wanted rice and beans and I whipped up something so simple so flavorful I didn't think it would turned out the way it did. I cooked my beans with a couple of garlic cloves and ginger, and instead of using water, I used vegetable stock to add more flavor to them. For this dish, I used black eyed pees and black bean.  I originally wanted just rice and beans until I saw corn tortillas in the fridge and decided to make tacos. To top it off I sprinkle some cheese on top.

 

Martha's Hot Spinach Dip Recipe

Mar 5, 2010

 

When I'm watching my favorite hockey team, the San Jose Sharks on television I like to much on finger foods along with my pale ale and there's nothing more satisfying than a Hot Spinach Dip. It's hot, creamy, cheesy, and absolutely delicious with tortilla chips, potato chips, or bread. I found a simple recipe from Martha Stewart's recipe http://www.marthastewart.com. I chose this recipe because it didn't call for mayonnaise, only a few simple ingredients I have at home such as Worcester sauce that I always have stocked up and hot sauce that I love to use on anything. 

Read More

Thai Curry Vegetables over Red Rice

Mar 3, 2010

 

I was going to make vegetable stir fry but I was craving curry again. I really like the aroma, the spices, and the flavor that awaken my senses. Just like any stir fry, I add whatever I want. I had broccoli, carrots,mushroom, baby corn, and Chinese broccoli, and tofu for protein since I've given up animal protein for lent. I probably could have added more vegetables if I wanted to but I stopped there. The marriage of the vegetables and curry turned out well and it complimented the nuttiness of the red rice.

Read More

Tofu Praram Long Song (tofu with peanut sauce on a bed of spinach)

Feb 27, 2010

Tofu Praram Long Song a.k.a The Swimming Rama is my all time favorite Thai dish. It's all about the creamy peanut sauce that keeps me wanting for more. This dish comes in whatever protein you like such as chicken, pork, or beef,  but I like mine with Tofu because it brings out the peanut sauce even more. Also you can use any green vegetable you like such as broccoli. I've been wanting to make this for a very long time at home because every time I order it at the restaurant I come back home wanting more. I adapted the recipe from the website called Recipes From the Thai Kitchen. It gives a brief history of where this recipe originated from and the popularity of it in the US. The recipe was easy to follw and I got the results I wanted. The original recipe called form Palm Sugar but I used honey. As for the tamarind sauce, I still have my Pad Thai sauce which I used sparingly but you can buy concentrated tamarind at the Asian market. The original recipe didn't call for peanut butter which I added because that's what I love about it.  

Read More