Homemade Pizza with Sun-dried Tomatoes and Basil

Mar 24, 2010

Pizza is one of all time favorite food that I love and crave all the time. I like mine simple with just a few ingredients and let the bread and toppings speak for itself. I've gotten comfortable making own dough but shaping it is another story. I like my pizza thin and when I attempt to roll it out thin, it either bounces back to it's round thick shape or I'm left with a few holes that needs some repairs. When I see the dough tossed up and over frightens me with the anticipation of it being tossed up into my ceiling or kitchen floor. My thin crust is still a work in-progress and I shall keep practicing. For now I've gotten fond of my thick crust pizza for which is great for dipping in extra virgin olive oil and balsamic vinegar.

Tofu over Green Beans with Peanut Curry Sauce

Mar 13, 2010

 I was craving the Thai Curry Peanut sauce I made last week. There's just something about the combination of coconut milk, curry, and peanut butter that makes me crave it. I honestly don't care too much for peanut butter, nor peanut butter and jelly sandwiches but I do crave that sauce. This time instead of spinach, I decided green beans would be on the bottom and soft tofu on top with the sauce and some chili flakes for more heat. I start by sauteing 2 cloves of garlic until golden brown and then I add the green beans. Season with salt and pepper. Cook until fork tender. Add bite size cubed tofu on top and drizzle  on the sauce. Garnish with chopped peanuts and chili flakes (optional)

Here's the original recipe that I posted a couple of weeks ago, click here

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