I’d like to introduce you to my favorite salsa made with black beans, corn, chopped bell peppers, tomatoes, pineapple, cilantro, and lime juice. Those are very simple ingredients yet, when combined in this healthy dish, they create a burst of freshness, color, and flavor! [click to continue…]
Look at those beautiful oyster mushrooms on the photo above! I just love all types of mushrooms and use them in a lot of my recipes. I’ve made mushroom soups, mushroom pasta, mushroom pizza, mushroom ravioli, and many other dishes that have not yet made it to my site. But what I especially like about mushrooms is that they work great as flavorful and easy-to-make side dishes to be served with steaks, pork chops, chicken, duck, etc. Today’s dish is one of those easy and delectable side dishes: red wine mushroom sauce recipe with a little bit of cream.
This is one of my favorite ways to serve mushrooms alongside grilled steak, veal chops, and other meats. Here, I just happened to have oyster mushrooms, which is what you see on the photos, but this recipe also works great with regular white (button) mushrooms. [click to continue…]
This is a very basic everyday cake I’ve been making a lot lately. Just a good simple apple crumb coffee cake. I drizzle it with the caramel sauce (or dulce de leche), but it doesn’t have to be – it’s good on its own. And, I want to clarify right away: there is no coffee in this cake (or any other coffee cake). You’ll be surprised how many people think there is coffee in a “coffee cake” & some even avoid coffee cake recipes because of that! This cake is just meant to be served with a cup of coffee or tea. And, I am not even a coffee drinker (I quit drinking coffee 6 years ago), so I should call this cake a “tea cake” or, even more accurate, a “water cake”, since I usually drink just water with my desserts.
This cake has a lot of “crumb” on top, which makes it very special and delicious. It also has lots of apples, which makes the cake very moist longer, and keeps this cake as fresh and moist a week later as on the first day! [click to continue…]
Shrimp cooked in teriyaki sauce is a very easy dish to prepare, perfect for someone like me who works full-time and doesn’t have time or energy to engage in lengthy and complicated recipes at the end of the workday. This recipe uses a bottled teriyaki sauce, which is dressed up quite a bit with quite a few simple additions (available in most pantries), such as lime juice, honey, garlic, just a touch of sesame oil (for flavor), and red chili sauce for spiciness. Adding these few simple ingredients to a bottled sauce makes it richer, more flavorful, and tasting like it’s home-made. Adding freshly toasted sesame seeds makes the sauce even more delicious, although you can skip this step (or not) if your bottled sauce already has sesame seeds in it.
The important thing in this recipe is to not over-cook the shrimp. It doesn’t take much time to cook the shrimp – only a couple of minutes per side in a well pre-heated skillet. Overcooking can happen very fast which will result in tough and rubbery-like tasting shrimp effectively ruining the dish. This recipe lists very short times for sauteing the shrimp in the skillet and then cooking it just a little bit more in the sauce. [click to continue…]
Pumpkin, coconut and peanut butter curry served over quinoa
This recipe combines a lot of my favorite flavors together: Thai spices + pumpkin + peanut butter + black beans + some honey + just a little bit of coconut milk (only 1/4 cup for a whole recipe). The resulting dish is a hearty, Asian-inspired curry with just the right amount of heat, spice, sweetness and creaminess. Peanut butter does wonders in this recipe adding silky creaminess and an amazing flavor. Use creamy variety, such as JiF brand of peanut butter. This curry is really great when served over quinoa. [click to continue…]
This recipe is a very yummy twist on a regular potato salad. In addition to regular potato salad ingredients (potatoes, eggs, mayonnaise) this recipe uses some nice extras: fresh peas (well, frozen, but thawed and cooked), fresh cucumber, a little bit of pickles, cooked carrots, corn, and a touch of dill! The addition of these, especially cucumber, dill and tuna makes this salad exceptionally fresh! And, all the flavors work really well together! This salad keeps well refrigerated for several days and only gets better the next day, as all the ingredients mingle together into a real comfort food dish!
Another big “twist” compared to a regular potato salad is that all ingredients should be chopped really finely. That way, you can get EVERYTHING (potatoes, eggs, peas, cucumber, pickles, carrots, corn) – in ONE BITE! [click to continue…]
Low-fat, whole wheat banana bread muffins with apples and pecans
The Holidays are over, and I am having a little bit of a hard time getting back into my routines. You see, I am a person of habit, and when my daily habits get temporarily broken even by such joyful events as the Holidays , I can become overly tired and ineffective. In other words, I feel like I am off my rhythm lately. Don’t you? I feel like I need a vacation after the Holidays. Which is why good old banana bread (even in the form of muffins) becomes a really good and familiar friend that I want to cling on to right now:
I experimented a bit with my regular banana bread recipe and made these muffins a bit healthier by using whole wheat flour along with 1/2 cup of Greek yogurt and only 5 tablespoons of butter for a whole tray of muffins! Let me remind you that whole wheat flour is a very good source of dietary fiber and nutrients. Here is a very interesting article on the benefits of whole wheat flour. I personally love the taste of whole wheat, especially in a muffin for breakfast – it tastes very wholesome to me. And, bananas + apples make these muffins almost cake-like, even moister the next day! [click to continue…]
Some of my friends are not too much into sweets or cookies, so lately, since I’ve been on a Holiday cookie baking craze, I’ve started receiving
threats complaints from them to stop posting pictures of cookies and requests to finally post something more meaty. Well, what could be more meaty than a hamburger? Especially, a juicy hamburger with caramelized onions, grilled pineapple, topped with melted cheddar cheese, tomato slices and red onion:
I’ve had a hamburger with a grilled pineapple for the first time in Hawaii, and ever since I began to appreciate the addition of something sweet to the grilled beef. Because the pineapple is somewhat acidic, even a little bit tart, but yet sweet – it combines perfectly with a hamburger meat, cutting through the fat and creating a balance of flavors! [click to continue…]
You might have noticed that I’ve been on a cookie marathon this month, posting 9 holiday cookie recipes in the month of December alone! Today’s beautiful chocolate dipped pecan shortbread cookies might be my very last (10th!) Christmas recipe this season.
This is one of the best shortbread recipes I’ve encountered, and I am definitely adding it to my Christmas cookie collection.
A couple of tips on how to make sure these cookies come out the way they are meant to be:
Tip #1. Make sure to toast the pecans, cool them off, grind them in the food processor and then add ground pecans to the cookie dough. [click to continue…]
Hazelnut shortbread cookies recipe – for the Holidays!
This recipe is ridiculously easy: only 4 ingredients. The cookies are phenomenal! You’d be thinking you’re eating a very special cookie, and not something that you just whipped up in 10-20 minutes. Of course, in a large part, we have to thank hazelnuts for the deliciousness of this recipe – they really make these cookies so … what’s the word? … hazelnutty. Dusted with powdered sugar they become perfection.
The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor. Perfect to serve as a little dessert alongside a cup of coffee, tea, or a glass of milk. It’s a highly unassuming cookie, very easy to make – just make sure to chill the dough before baking, and you should be all set. Also, the dough wrapped in plastic wrap can be kept frozen up to a month. [click to continue…]