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You’re probably tired of my oh-so healthy green smoothies?? 
– so I decided to switch it up a bit and make an all fruit smoothie. Simple, satisfying and with a ton of strawberries, this creamy deliciousness is the perfect way to ring in the summer.
To be honest, I couldn’t stand kimchi the very first time I tried it. I thought it was way too sour to enjoy and I wasn’t really digging fermented stuff. A few years later, however, I found a super tasty version at a Korean BBQ place in Philly. Now with this recipe I’m taking it one step further. Making your own kimchi is great, it gives you the ability to adjust the sour and spice levels, plus you can pretty much add your favorite vegetables.
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Mother’s Day is coming up and if you’re still trying to figure out what to get your mom, there’s nothing better than a gift you can make with your own hands. This super easy no-bake dessert is a cross between a typical strawberry shortcake and tiramisu because of the addition of ladyfingers and mascarpone cheese. And speaking of tiramisu, you can find an amazing, classic recipe right here on my site
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I think lentils are one of my most used ingredients for vegetarian cooking – please excuse the pancetta cubes I threw in . Lentils are healthy, delicious and cook faster compared to other beans. I adapted this recipe from David Rocco’s show on the Cooking Channel. This incredibly easy dish is so delicious, I wanted to eat the whole thing by myself. It has bits of salty cubed pancetta with the aroma of fresh rosemary and is great with a side of salad and some crusty bread.
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When I was a kid, I was never a fan of fresh ginger. I don’t know if it was the texture or the taste, but I really hated it! My mom used it a lot in her Filipino cooking and she’d always tell me to eat it because it was so healthy and would make me feel better. A dish she would make called Arroz Caldo was a big favorite in our family and I remember taking the chunks of ginger out of my bowl. Fast forward to now and I don’t think I could live without it! I use it almost everyday, especially with tea, green smoothies and cocktails. Here’s an easy ginger syrup recipe for cocktails or a refreshing summer drink.
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Spring – I mean summer – is finally here in NYC! We’ve had a little heat wave here after a brutally cold March, so naturally, I decided to make lemonade. To mix things up I used Meyer lemons. A cross between traditional lemons and mandarin oranges, Meyer lemons are less acidic, juicy and just plain delicious. They are perfect for my first “summer lemonade”. Some other recipes I use Meyer lemons in are cocktails, salad dressings, roast chicken recipes or in desserts that would call for regular lemons.
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When I was a kid, I wasn’t a fan of mushrooms and just the thought of them disgusted me! If my mom added mushrooms to a dish I remember picking each piece out pushing it to the side of my plate. But now that I’m older, I absolutely love mushrooms and cook with them all the time. I usually add some to omelettes, stews or pasta dishes but roasting a big amount in the oven is a favorite of mine. Roasting vegetables is an easy and flavorful shortcut to finishing off any meal. This delicious roasted mushroom dish is seasoned with Moroccan spices with a hint of cinnamon.
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Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
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