I’d say the best way to describe my cooking style is that it’s a bit of a mashup. I get the most creative in the kitchen when I’m cooking an Asian-inspired dish. I’m not focused on any kind of traditional approach, although I’ve learned quite a bit by hanging out at Asian markets and experimenting with ingredients. As a result, many of the dishes I create have an “Asian fusion flair.” If I wrote about nothing but chickpeas and Asian-inspired dishes on this blog, I don’t think I’d have much trouble with pulling that off.
The dish below was what I made for lunch today. I tend to make sure I always have on hand plenty of mix and match ingredients, making it easy to whip something up on the fly, which is what I did today since it was a later-than-usual lunch because of afternoon errands. The last thing I want to do is regret having reached for what’s easy, instead of taking a few extra minutes to make a meal that’s not only healthy, but really delish! (more…)
Here’s a new spin on traditional shrimp scampi. I just added a little zing with a touch of fresh cilantro and red pepper. Sometimes, it’s those easy little touches that create an interesting spin on a familiar dish.
I’m not big on following recipes, although I’ve learned from the best– great Italian relatives! I’m a cook that likes to “mash it up,” and I rarely measure, but I’m pretty good at gauging measurements. I set out to make a traditional dish, but found some cilantro calling my name, so how could I resist a little experimentation? (more…)
Roasted chickpeas are my absolute favorite go-to weekend dish because they totally set me up for the week ahead, and make meal preparation a breeze when my busy work week begins. This recipe is a no-brainer, because I add them to virtually everything, from salads to rice dishes, and the best part– the whole process take about thirty minutes. (more…)
My son London absolutely goes wild when he hears the food processor buzzing, because he knows I’m busy making my homemade hummus. Not to brag, but my hummus just might be considered better than ice cream in this household! The recipe I’m about to share will take you all of five minutes to prepare. Seriously. (more…)
Yes, you read that right– kale can become a comfort food and I’ll tell you the secret: it’s roasting. Roasting vegetables takes a bit longer than steaming or boiling, but the time invested is so worth it! Roasting releases a richer, sweeter taste, adding a whole new dimension to the experience.
In the dish below, I tossed in crumbled kale chips to add a little zest to a basic dish of brown rice, roasted garbanzo beans and baked tofu. Kale chips can be eaten themselves like potato chips, or you can crumble them and add to salads, and soups and even on popcorn!
You won’t believe how easy this recipe is. Here’s how to make them:
- Preheat oven to 375 degrees.
- Cover a large baking sheet with parchment paper.
- Cut the kale into bite-size pieces and spread out on the baking sheet.
- Dress with olive oil, fresh lemon, hot pepper flakes and sesame seeds. (hot pepper flakes optional)
- Place in over, stirring every 10 minutes until kale is dry and crispy. (about 30 minutes)