Last night for dinner was left over night! I was thrilled to reheat the lasagna from Tuesday and the fried rice from Wednesday. With the main dish and the side accounted for, all I had to fill in was the veggie. I decided to make some cauliflower since my 6-year old informed me that the cauliflower at the school lunch looked like gray fungus. Well, he’s not that far off. And, how could I get frustrated? My initial experiences with cauliflower weren’t stellar either. It was the one food that stunk up the whole house. I would squeeze my … [Read more...]
Fried Rice
April 25, 2012 By 3 Comments
When it comes to my kids and eating, I can guarantee three items they’ll NEVER pass up: pizza, pasta and rice. As I’ve gotten more confident in my kitchen, I’ve taken more risks with these go-to meals. On pizza I’ve added homemade pesto sauce. To accompany pasta I’ve added peas and sautéed shrimp. And with rice I’ve added grilled fruits and nuts. So far, so good. However, even with this burst of “culinary creativity,” I’ve never once attempted Fried Rice. For some reason, I always felt like I couldn’t measure up--that dish was always … [Read more...]
Passover: Haroseth with Pear, Pecans and Figs
April 7, 2012 By Leave a Comment
Haroseth is a chopped nut and fruit mixture served during the Passover seder. It's usually eaten between two pieces of matzoh, to represent the mortar used by Jews in building palaces and pyramids of Egypt during their slavery. I simply cannot figure out why I eat this amazingly flavorful fruit dish only two days out of the entire year. It should NOT only be designated for this holiday. This year was my first attempt at making a haroseth recipe. Like many other dishes I've tackled, once in the kitchen and confronted with the ingredients … [Read more...]
Dry-Roasted Edamame and Cranberry Mix
March 30, 2012 By 5 Comments
It's hard to believe edamame has been around since the 13th century and I'm finally starting to experiment with it in my house only as of this year. While I've always loved boiled, salted edamame as an appetizer at Japanese restaurants, somehow, they never made it on to my own kitchen table. Edamame's Japanese translation is "branched bean." I've learned that they're actually young, green soybeans when they're picked so they're soft rather than hard and dry like mature soy beans. And, if you want to get really fancy (and lazy), you can … [Read more...]
