I need to make shopping lists before I go to the grocery store. If I don’t I almost always wind up forgetting something or buying something we already have. Case in point, we have three bottles of unopened Windex sitting on a shelf in our apartment. The good news is I won’t have to buy Windex for many, many years. Recently, I managed to do the same thing with eggs. I asked Matt to pick some up and he brought home a dozen. Then, a couple of days later, I forgot that we already had plenty of eggs and I picked up another dozen on my way home from work. I mean, honestly, it’s going to be really hard to eat 24 eggs between the two of us before they go bad. Unfortunately, unlike Windex, eggs don’t keep for years. So, needless to say, I’ve been trying to come up with recipes that incorporate eggs. This sweet potato hash with caramelized onions and sausage is one such recipe. (more…)
I wasn’t really sure what to call this recipe. It’s definitely crispy, thanks to good ol’ corn starch and it’s definitely got some pretty potent Asian flavors going on like soy sauce, ginger and garlic, so I settled on calling it: Asian style crispy chicken and eggplant. But it’s not authentically from one particular part of the world, at least that I’m aware of. Maybe it counts as some sort of fusion food, although again, I’m not even sure which countries are fused together in this. It’s a concoction of sorts, but a delicious one, none the less. (more…)
The weather is FINALLY warming up in this corner of the world and it’s got me giddy with excitement. I’m totally over winter and even mildly cool weather. I am ready for the heat, sometimes even sweltering heat, of summer. But this post is not about how much I love summer. It is, however, about a summer-inspired salad. Everything about this salad screams summer from the colors to the bright, fresh flavors. I’m not sure which ingredient stars in this dish, but I think it might be the corn. It’s hard for me to say that because of my love affair with avocados and guacamole, and they definitely shine through in this salad too, but the Jersey corn this time of year is so sweet and wonderful and it pretty much steals the show. (more…)
Breakfast for dinner. It’s not something I do often but sometimes it just feels right. Last night was one of those times. My fridge was looking pretty barren but I did have 4 eggs, 7 slices of bacon, whole wheat (low fat) tortillas, and lots of leftover varieties of cheese. These ingredients might not sound like very much but I was able to stretch them and make them into FIVE breakfast quesadillas. Plenty for a dinner for two hungry people and we even had leftovers for today’s breakfast AND I even gave a few bite sized pieces of bacon to the dogs. Bacon makes everyone happy.
I’ve recently become hooked on Amy Thielen’s show on Food Network, Heartland Table. Although I’m not a gardener nor do I always have access to all of the ingredients she uses, most of her recipes are simple enough and always unique. She often combines ingredients I would never think to put together and she uses some really interesting cooking techniques. The other thing I like about the way she cooks is that she knows how to get the most flavor out of each ingredient she’s using and that’s definitely the case in her recipe for cast-iron carrots with curry. My recipe for carrots with cumin and coriander is an adaptation of this one. When I saw her make it on her show, I knew I had to try it or create something similar. (more…)
If you know me well, you know that I absolutely love chicken fried rice. Specifically, Thai chicken fried rice (and, yes, there is definitely a difference). Whenever I visit Thailand one of the first things I do is stop by a street vendor and order a plate of chicken fried rice. In my book, there is just nothing that tastes better. I’ve never been able to replicate the street version exactly but occasionally I do get close and this recipe for Thai basil chicken fried rice, if not exactly the way they make it on the streets in Bangkok, is pretty close. And either way, it’s delicious in it’s own right.
I stop by the Asian market by my apartment quite often and I almost always pick up a bunch of Thai basil but I never can actually use the entire bunch before it starts to go bad. Last night, I opened the fridge to see what I would make for dinner and saw the large bunch of Thail basil sitting on the middle shelf. I sighed. I used it in a chicken dish earlier in the week and now I couldn’t think of any other use for it. I knew it would probably go bad. And then I remembered seeing a Thai basil chicken fried rice recipe on pinterest. I couldn’t find the pin but I knew how to make fried rice and I decided to add the Thai basil to it and make up my own version. Here’s what I came up with: (more…)
Thai garlic pepper chicken also known as gai tod kratiem also known as one of my favorite Thai dishes ever.
Most of you know I grew up in Thailand. Most of you also know I used to figure skate, which ironically, I started in Bangkok, one of the hottest places on earth. The ice rink almost always had an inch of water on it. I loved the ice skating rink because I loved to skate (obviously) but I also loved it because of the little restaurant inside the rink. The restaurant served up the best gai tod kratiem on the planet. I have no idea if the other items on the menu were any good, or what the other items on the menu even were, because I always ordered gai tod kratiem, aka grlic pepper chicken. It’s funny the things you remember from childhood. This dish is something I remember vividly and it brings back all kinds of nostalgia for me. To this day, it’s still one of my favorite things to eat. (more…)
When I was in college, one of my roommates used to make the most amazing rice and beans dish (she also made some mean quesadillas that I still make today and people just go nuts over them). Although I’ve always liked rice and beans as a side, I’d never had them the way she prepared them and they quickly became a favorite. I asked her to make them for me on a weekly basis and being the good friend she was, she would gladly make us up a batch. White rice, black beans, butter, a little onion and lots of spicy red pepper or jalapeno and the dish was done. I have no idea why that combination works so well, but it does! (more…)
This is almost too embarrassing to post as a recipe because it starts with these eggplant cutlets from Trader Joe’s. So, it literally requires almost no work. But this “recipe” is perfect for those nights where you just don’t feel like cooking at all. Also, most of you will have these ingredients in your pantry. (more…)
Green beans are not a favorite vegetable of mine but lately I’ve been experimenting with them a bit more. My desire to cook with them more started after a good friend of mine made one of the best green bean dishes I have EVER had in my life for Thanksgiving. The green beans were sauteed in a buttery, garlic wine sauce and topped with crunchy slivered almonds. I begged her for the recipe and, thankfully, she decided to share it with me. I will share that recipe here, however, I had a HUGE bunch of green beans to cook up so I decided to cook half of them using my friend’s recipe, and half of them another way.
I’ve mentioned, many times before, how much I believe in roasting food, especially vegetables. Roasting does something amazing to the vegetables and they carmelize beautifully, and green beans are no exception. After roasting them, what could make these green beans better? The answer is BACON! Duh! Bacon makes everything better, but I wanted to make the green beans even more rich and flavorful, which is why I made a blue cheese butter to top the beans with. (more…)