For Mother’s Day, I prefer the gift of food over a bouquet of flowers. Dessert is always the first thing I think about for my mom since she loves sweets. I wanted to make a pie but nothing difficult so I used puff pastry as the crust and topping instead of making my own. For individual portions, I ended up using the same ramekins I baked my veggie pot pies in. But feel free to use a regular pie pan and double the recipe. And best of all, this recipe only uses 6 ingredients! So try baking this for Mother’s Day. Mom will surely be impressed!
Continue Reading…
My last green smoothie post with romaine and coconut milk, was about 2 months ago so I think it’s about time for a new recipe. This green smoothie is refreshing and best enjoyed cold, perfect for the warmer weather. Swiss chard is the main ingredient and you can use any kind of chard, the taste should make no difference. Half of a fresh lime goes into this recipe, including the peel, so finely chop it if you don’t have a powerful blender. The flavor is bright and tangy from the lime, yet very smooth and creamy from the bananas. This particular smoothie is great for the adventurous type and a definite must try for green smoothie lovers!
Continue Reading…
On Sunday we went to Chinatown over in Sunset Park, Brooklyn to gather a few ingredients for the week. Our friend joined us because she needed a few Asian greens to photograph for her upcoming cookbook. She picked up a bit too much and let me have some. I generally like to add Asian greens to noodle soups or stir-fries with steamed rice. Here is a simple recipe for a quick stir-fry that you’ll have ready in only 10 minutes!
Continue Reading…
Canned sardines are always my go-to ingredient if I need to whip up something quick to eat. They’re packed with omega-3 fatty acids and can easily be made into a healthy weeknight dish. My usual recipe with canned sardines is a sardine and tomato pasta which I make almost every week. Another simple way to use canned sardines is baking them into a gratin. Vitamin-packed collard greens and crunchy breadcrumbs are added making this dish even more delicious and satisfying.
Continue Reading…
As much as I miss living in California for the sunshine and scenery, the excitement of waiting for certain fruits and vegetables coming in season are what I love most about being back on the East Coast. I never thought about it before, but now I can truly appreciate it. Right now rhubarb is in season and I’m seeing it everywhere.
My first taste of it was back home in Pennsylvania when a friend’s Oma (grandmother in German) baked a cinnamon rhubarb bread. She very finely diced the rhubarb, almost mashed, similar to a banana bread. I wasn’t sure what to expect, but from what I remember I had a few extra helpings! So today I picked up a stalk of rhubarb and decided to bake it into whole wheat muffins topped with cinnamon vanilla sugar and diced the rhubarb into pieces instead.
Continue Reading…
Zucchini is such a versatile vegetable, you can use it in so many different ways. It’s great grilled, stir-fried, or even raw tossed into salads. I also like to bake mine into a healthy snack. The other day I came across a few recipes using zucchini like apples by cooking them into dessert cobblers or crisps, I just had to try it out myself!
Continue Reading…
The past few days we’ve had summer-like temperatures here in New York and we ate outside on our tiny balcony for the first time this year. I made Shrimp Pad Thai and one of my favorite summer drinks, Thai Iced Tea.
Continue Reading…
About
Wishful Chef is about cooking simple and healthy dishes.
A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
Thanks for visiting!
Most Popular Recipes
