Gosh, it’s been a while, eh? But I’m back and delighted to finally hit the ‘publish post’ button. I’ll be honest, as passionate as I am about what I do here, I needed a break. I’ve currently been craving cozy comfort food with all the cold rainy weather we’ve been having (not sure if cozy comfort food is even a thing but all I want to do is get all cozy and comfortable with my food. OK!). Think we can all use a little cozy comfort food to warm up the body and soul. If you love Indian food as much as I do, this butternut squash, kabocha, chickpea green curry is a lighter low-carb one (over cauliflower rice) that I think you will love. Maybe not an authentic curry, since there wasn’t much grinding, any yogurt, or toasting of spices, but rest assured it’s one heck of a delicious meal that reminds me of the one from my favorite vegan restaurant.
When I think of pasta I think big bowls smothered in sauce. And although most pasta dishes kind of make you wish you had those big, stretchy sweatpants on … not today. Light and easy is on my mind.
Can you believe this is Los Angeles? Need a pick-me-up.
In need of some of mother nature’s sunshine: lemons. Pasta, sans sauce, full of lemon and fennel with langoustine is dinner tonight. A light pasta perfectly suited for my slow and aging metabolism.
According to Bon Appetit Magazine lamb is trending right now.
I’m not surprised, it’s a tender meat that’s flavorful yet not heavy when prepared well and simpler than you think. Leg of lamb is not as fatty as lamb shoulder, nor as gamey tasting and you just can’t get enough.
Sometimes I want a good slice of quiche with a side of salad on a Saturday afternoon. Something that I cannot go pick up at the store, not even the health food store. The freezer section has gluten free crusts, but never dairy free and soy free too, which leaves me to the old-fashioned way. My Grandma would be proud, considering I would not care to hang out in the kitchen as a little girl. My grandmother would make everything from scratch. My favorite was her pickled watermelon and cinnamon rugelach. Yes, pickled watermelon, tastes way better than it sounds, really.