To write is to write is to write is to write is to write is to write is to write is to write.
- Gertrude Stein
Writer’s block.
I have it. Bad.
What do I do?
What CAN I do?
Archives For garlic
As a regular reader, you’ve probably noticed that I am particularly fond of sugar and butter, which, unfortunately, is not good for me nor my waistline. That’s why I am excited to find recipes as healthy and tasty as this pasta salad. With luscious mangoes, creamy avocados, sweet tomatoes and bell peppers, I’ve found a great way to incorporate more fruits and vegetables into my diet.
It seems that I can’t get too far away from thinking about food and blogging, even if I wanted to. Last Monday, I had a day off from work and I had planned on a rmuch-needed day of rest and relaxation. I was going to read magazines on my iPad, get a mani/pedi, and order some takeout from my favorite Chinese restaurant down the street. I wanted a day away from the blog, which meant no cooking, writing, and taking photos. I even banned myself from Pinterest to try to disconnect from anything that might remotely lead me back to the blog.
I’ve always been curious about spaghetti squash and until this past weekend, I had never cooked with it. A variety of winter squash, it is oblong-shaped with a hard, pale yellow rind and stringy, orange-colored flesh that resembles translucent strands of pasta when cooked. Its texture is slightly crunchy, somewhat akin to al dente pasta. Its season starts in early fall and goes throughout winter. Spaghetti squash is low in calories and is a good source of fiber as well as nutrients like beta carotene, folic acid, Vitamin A, and potassium. It makes a low carb and tasty alternative to pasta or potatoes. Continue Reading…
Hatch chile season is here! These green chiles were named after the Hatch Valley, in New Mexico, where they are exclusively grown. The region, located along the Rio Grande River, provides the perfect growing conditions for cultivating these flavorful chiles: hot summer days and cool nights, ample water for irrigation, and mineral-rich soil. They are only harvested once a year, in late July to early August, and the season last for just six weeks. Continue Reading…
We suffer from bland, watery, and mushy tomatoes most of the year, but each summer, we get a reprieve when these deeply-colored, and tasty fruits make their appearance at farmers market and grocery stores. There are so many varieties, ranging in size, color, and shape. Depending on the type, tomatoes vary in taste, from highly acidic to very sweet. Continue Reading…
I love lazy mornings like the one I had this morning, with no alarm clocks and no long commutes. I didn’t have to fuss with my hair, and stayed in my pajamas a little longer. I slept in, groggily waking up just in time for Chris to hand me my morning latté and to kiss him goodbye, as he scurried off to work. I spent the early morning wandering about my garden, lamenting my tardiness in planting the zucchini, carrots, and peas, which I promised myself I would do tomorrow. I halfheartedly leafed through a couple of cookbooks, while watching The Today Show, looking for inspiration for what to make for lunch. I finally got dressed and headed out the door to run some errands. Once I arrived at Whole Foods, I took my time wandering around the pristine aisles, where the produce guy caught me doing a happy dance after spotting some fresh rhubarb, hidden behind some carrots and turnips. Continue Reading…
Most Chinese restaurants often have “salt and pepper” items on the menu. Pork chops, shrimp, cubes of tofu, chicken wings, or squid are usually battered and deep-fried and served with a mound of chilli peppers and green onions. I made my version with squid, using both the body and the tentacles (my favorite part!). I didn’t want a thick batter so I found this recipe which coated the squid with a dry mixture of cornstarch and flour. Since I don’t like super spicy foods, I used the milder jalapeño peppers instead of Serrano or Thai chillies. I’m not sure how authentically Chinese this dish is, but as the fragrant aroma of the garlic, jalapeños, and green onions filled my kitchen, I knew this dish was going to be good. Continue Reading…
I was inspired to cook mashed potatoes using olive oil instead of butter after I tasted the rich and creamy Olive Oil Smashed Potatoes at Birreria, the rooftop beer garden at Eataly in New York City. These Tuscan mashed potatoes have a great flavor from the olive oil, roasted garlic, and rosemary. Obviously, using a good quality extra virgin olive oil is the key to this recipe. Omitting the cream will result in a healthier dish, that is both vegan and gluten-free, with a more distinct olive oil flavor.
Over the last couple of posts, I’ve shared some yummy snacks that are perfect for your football party or tailgate. The last one I want to share with you is this warm and creamy Spinach and Artichoke Dip. This is easy to prep ahead of time, then bake in the oven about 30 minutes before you and your guests are ready to eat. I usually serve this with tortilla or pita chips. I added the breadcrumb topping to give it a little crunch and more garlic flavor. The garlic is not overpowering in this recipe since it is roasted for a mellower and nutty taste, but decrease amount if you are garlic-averse. Continue Reading…
A tranquil corner of the garden
A basket of figs
A decadent appetizer of roasted bone marrow with garlic and parsley
Over the last week, I harvested over a pound of beautiful tomatoes, and I want to preserve some of them for use later in the week. Ignoring the stifling summer heat, I turned on my oven to 225 degrees and roasted my tomatoes for about 2 hours, until they were shriveled up and their edges crinkly. I was rewarded for my long, hot and sweaty wait with the sweetest, and arguably, the most intense tomato flavor I have ever tasted. The slow roasting method really brought out the sweetness of the tomatoes, giving them a slightly caramelized, candy-like flavor. Imagine how good it would be to squeeze the roasted garlic on a piece of crusty bread with a spoonful of roasted tomatoes garnished with sprigs of thyme. Yummy!
In Philippine cuisine, adobo refers to the traditional method of braising meats (mostly chicken and pork), seafood, and vegetables in a highly seasoned mixture of vinegar, garlic, soy sauce, bay leaves and black peppercorns. While the type of vinegar used can be a point of debate, it is the main ingredient of this dish. The vinegar, which loses it’s acidity once it cooks, tenderizes the meats and together with the soy sauce combines to add the balanced sweet, sour and salty flavors Filipinos love. There are as many adobo recipes as there are cooks. Some add coconut milk for a richer sauce , while those who prefer a sweeter version add sugar. Some purists omit the soy sauce altogether, while others add annato powder for color.
For tonight’s dinner, Chris did a quick Google search and found a good basic recipe from Foodnetwork.com. This is the style of adobo I am accustomed to eating. I tweaked the recipe below for a little more authentic taste.
