Before I talk about this fried rice we had (and now obsessed with) for dinner, I want to share some exciting news with you — I’m partnering with Once a Month Meals THIS weekend, May 20-22, for their Virtual Cooking Weekend, with an Instagram Takeover starting Wednesday morning!!!!
I don’t think I have ever fallen in love with pesto, until now. What started out as a throw-a-few-ingredients-together kind of recipe turned out to be love at first taste. And just look at that color. #springtimehappiness
I originally made it as an add to penne pasta for a quick weeknight dinner (a big hit and a must try!) but it wasn’t enough. We were all so struck by this new mash-up of a pesto that I made another batch that night to shmear on toast – instead of the usual avocado – the next morning and then, all week long.
Passover is almost here (begins sundown this year on April 22nd) and, per usual, I’m itching to test out new recipes for the holiday, which got me thinking about the Passover staple food I used to love: gefilte fish. Something healthier, something tastier and something lighter was my thought process. This springtime salmon terrine – aka my take on gefilte fish – came to mind and it’s nothing like the jarred stuff.
Spring is here!
So is asparagus season – yum! Our relationship has come a long way.
Growing up, raw carrots, lettuce, and tomatoes were welcomed on my plate, for the most part, and nothing else. The green vegetables were what I had a tough time with. Mushy, and usually marginally seasoned thus resulting in my conviction: I will never eat vegetables for the rest of my life.
When I was sixteen I had the best job ever. I worked at a Chinese restaurant delivering food while the radio blasted in my car (okay, Dad’s car), for a few hours a day on the weekends. The tips were the clincher. The people of Glendale (Queens, New York) were very generous tippers (shout out to the wonderful folks of Glendale), making my job that much sweeter; happy to deliver Chinese food with the usual abundance of fortune cookies and duck sauce tucked into their shopping bags.
In recent months, cauliflower has been a front-and-center sale item here (“here” being Los Angeles suburbia). Purple, orange and white varieties – all of them – spread out at my grocery store ready for the picking and poking, reminding me that I don’t make nearly enough recipes with this smart looking vegetable.
If you love Thai food, then this take-out style peanut sesame noodles is something you need to try. It’s one of our favorites – something we enjoy often. Not only does it deliver on deliciousness, it’s a necessary convenience when there’s only, say, 24 minutes on the clock. It makes a great make-ahead meal when re-living biology and algebra 1 (for the third time, with child number two, to be exact) and tied up until well after five. Kids or not, this will certainly satisfy your carb craving – something salty, sweet, vinegary, and a whole lot of creamy …
This soup has been simmering on my stove about a half a dozen times now. Substantial and hearty in all the much-needed ways a soup should be, especially this time of year — and fully capable of taking away those winter blahs. It’s been something I’ve been meaning to share, yet needed to take a long moment of pause just before 2016 came rolling in. You know how life sometimes has you going off the beaten path? Yeah, that.
With Thanksgiving days away, I have been thinking about all the things I’m grateful for. Grateful for my family, friends, health, and you, my cyber friends for keeping my life colorful, constant and memorable – blessings I cherish. And, I don’t care how cheesy this sounds, but I want to say THANK YOU, my dear blog friends! YOU make this little hobby of mine so much fun! Seriously, something that started out as a way to journal new recipes on a new journey of food became more than I would have ever thought.
Pumpkin butter has been my go-to the past week … post run breakfast sandwich with almond butter and pears (as seen here), stirred into oatmeal with some pecans, mixed into coconut yogurt with chia seeds, or shmeared along with jelly or sliced apples for the kids school lunches. By Friday, I realized I’ve made this six times since last year and haven’t shared it with you yet.