Archive - March, 2012
My husband and I have been super busy lately working on an online food business; we’re almost ready to launch, stay tuned for a post on that soon 
. So for lunch I decided to make pasta, one of my go-to ideas for quick and easy meals. The key ingredient that make this pasta recipe so delicious is Italian mascarpone cheese. Most people know it from tiramisu, but you can most definitely use it for savory dishes.
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Last week I made a large batch of homemade muesli and was thinking of a way to use it all up instead of eating it for breakfast. Since there are oats and dried fruits in the mix I thought of baking some chewy cookies. I just mixed in a few chocolate chips but otherwise this is a pretty simple recipe.
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Today I was trying to do some Spring cleaning by going through my pantry and I came across a few un-opened bags of different nuts. My first thought was to make some garam masala spiced nuts, but wanted to try a different mix. A few weeks ago we went to a pizza party here in Brooklyn and the host made spiced nuts with pimenton (smoked Spanish paprika) and they were so tasty and highly addictive! I forgot to ask for the recipe so here is my version.
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The other day I bought a pack of smoked trout, not really sure what I was going to make with it. I’ve never cooked with smoked trout before, only salmon. So I searched online for a basic recipe using what I had in my kitchen. What I found was a delicious warm potato salad I saw on myrecipes.com.
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This green smoothie recipe is adapted from Victoria Boutenko’s book Green Smoothie Revolution. Combining romaine lettuce, strawberries, along with cashew nuts and coconut milk, this has to be my heartiest and creamiest smoothies yet! I typically make it in the morning if I don’t have time to prepare a proper breakfast because it’s so filling. But whatever time you enjoy it, you’ll be full for several hours.
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Last week fellow Brooklyn blogger and friend Diana stopped over to watch the Oscars with us. She brought over the most amazing brownies and some extra saffron she had lying around at home. Originally I wanted to use it to make Persian ice cream with pistachios and rose water but then I saw Mark Bittman’s Saffron Olive Oil Cookies.
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Whenever I go to Indian or Thai restaurants, the first thing I do when I sit down is to look for curry dishes on the menu. I love all kinds of curries, spicy or mild, but I typically end up ordering a coconut based curry. You just can’t beat the bold, creamy flavor. For this recipe, I made a coconut shrimp curry mixed with potatoes and frozen peas.
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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. Thanks for visiting!
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