Our favorite Chargers fan was turning the big 4-0....
Friday, November 1, 2013
Tuesday, October 29, 2013
There's a whole range of cuisine that I am just not that familiar with from both a cooking and eating perspective. For example, middle eastern and Indian foods are just not on my radar. I don't love the super creamy curries...as it brings up bad memories of Indian food buffets of the dot com era that always seemed to do a number on my GI track. Having since been exposed to places like Dosa and others, my palate is changing...
There's a Persian place in our neighborhood named Lavash that we ordered food from for my mom's birthday. In this order I got to try jeweled rice for the first time....and it was delicious! Kind of a savory, sweet and toothy rice pilaf - I'm normally not a huge fan of sweets in savory (you know I'm talking about you, mole) but this was tasty.
Above is my attempt to make it at home for dinner. I omitted the dates because I forgot to buy them....and I used currants instead of raisins - which I think was fine since currants are a little tangier. The almost should definitely be the slivered kind and not the sliced to provide the right texture with the rice...and next time I'll buy saffron rice mix instead of trying to do it myself because the rice was a smidge bland..
1 1/2 cups basmati rice
1 1/2 cups water
1 1/2 cups chicken broth
1 teaspoon crushed saffron
1/2 cup dried currants
1/4 slivered almonds
Using a rice cooker combine rice, saffron, water, broth, currants and cook. When rice is done cooking, fluff with a fork and add almonds. Let sit in rice cooker intol ready to serve
Wednesday, October 23, 2013
Recently I was introduced to a cute lunch spot in downtown San Francisco that served pre-made salads, sandwiches and soup. Nothing fancy but definitely not the macaroni salad of yesteryear. Instead it featured all the latest hip food ingredients imagined in a happy and tasty jumble. One salad that struck me was the salad with garbanzo bean, quinoa, carrots and raisins with a curry spice. The whole carrot and raisin is a familiar deli staple but I like additions to bring along some fling protein and fiber. I like it so much, I've been eating it for the past couple of days :) not sure if my remake is spot on but it's close enough to make my belly happy.
2 cups cooked garbanzo beans (Cannes are fine, please rinse)
1 cup cooked quinoa (using red or black would add color depth)
1 carrot sliced thinly on an angle
1/2 cup currants (I didn't have raisins)
Juice of one small lemon
1/4 olive oil
2 Tablespoons curry powder
1 Tablespoon honey
1 teaspoon paprika
1/2 teaspoon each salt and pepper
Mix juice, oil, and spices together in a large bowl. Let sit while you cook beans and quinoa to let the flavors mingle. Toss ll ingredients together. Enjoy right away...or even better, the next day to give time for the flavors to develop better
Tuesday, July 9, 2013
Crumbles are rad...so easy to make and very forgiving. Watching the Food Network, I came across a new variation to the standard cinnamon and sugar flavoring. It was to add 1 Tablespoon of molasses to the cinnamon and sugar , toss apples and get goin. The molasses added an interesting depth and almost a tang/spice that you can't quite place but makes the crumble richer...
Thursday, June 13, 2013
I LOVE ME SOME FRIED CHICKEN!!! But I also hate deep frying things in the home kitchen because no matter what you do, flippin grease gets everywhere and is then impossible to get out. And old grease smell is not something I or the general population tend to enjoy.
I do a lot of oven baked chicken and have tried every combination of breadrumbs...from italian, panko and NOW....I have found the answer = Ritz crackers! The crisp butteriness of Ritz crackers add the missing mojo that I was looking for. To balance out the fried chicken type of flavor-bomb I served with a salad made of arugula, avocado and asparagus...topped with a lemon vinagrette.
Bone in chicken thighs
1 Cup all purpose flour
Ritz crackers, crushed
1-2 eggs lightly beaten
1 teaspoon each salt, pepper, cumin and paprika
Marinate chicken thighs in buttermilk for a minimum of 4 hours.
Preheat oven to 375 degrees.
In a bowl mix all purpose flour, salt, pepper, cumin and paprika. In a separate bowl lightly beat the eggs. In a third bowl crush up a package of Ritz crackers.
Remove chicken from buttermilk and pat dry. Toss in the flour mixture and shake off excess. Dip in egg wash then roll in the crushed Ritz crackers.
Lay the prepared chicken pieces on a baking sheet. Bake for roughly 30 minutes.
For salad, slice the asparagus on an angle. I chose to keep them raw but lightly blanching is ok too. Serve with Girard's champagne vinagarette.