Over Christmas my husband was in Germany visiting family, while I was in Philadelphia. One of the gifts he brought back was a mandolin – German-made of course (here’s the link) – and I was thrilled! I always wanted a mandolin. The thought of thinly slicing vegetables with such ease just takes the stress away from food prep. So my first post using my new mandolin is a potato gratin with garam masala, coconut milk and kale.
Today was another one of those days I just didn’t want to leave the apartment. Cold and snowing outside, I decided to make a favorite vegetarian dish of mine. This stuffed tomatoes recipe is incredibly easy and fun to prepare. Use whatever vegetables and cheese you find in your fridge and throw together a delicious and satisfying dish.
The past few days here in NYC have been cold and dreary. For me, nothing is more comforting than a nice big bowl of hot soup. I didn’t have much in my kitchen so today I made a simple corn and potato soup using frozen corn kernels. The soup turned out great and with just a tad of sweetness from the corn. Fresh parsley makes for a nice presentation and adds a wonderful herb flavor.
I always liked cooking with broccoli, steamed, raw or pureed into a soup. Broccoli is very healthy and I love its subtle sweet flavor. This time I wanted to mix it up and roast it in the oven which keeps the broccoli crisp and tender. This makes for a great alternative to the old steamed broccoli. Actually, this was the first time I’ve ever made roasted broccoli and it became an instant hit, even for my husband!
Chickpeas, or garbanzo beans, are wonderful beans to use in many different recipes. Throughout Europe, Asia and the Middle East, chickpeas are used in soups and stews or pureed into bean dips. Growing up, I ate them sweet as part of certain Filipino desserts. I also like to incorporate chickpeas into cold salads with fresh chopped greens. This chickpea kale salad is a healthy salad, high in protein and super refreshing and flavorful, you’ll want to eat it everyday!
If you’ve been following my blog, you know that I’m all about cooking quick, rustic dishes using whatever I have in my kitchen with only a handful of ingredients. This dish is so easy and delicious, it’s a simple pleasure of mine and I like to make it for myself as a quick lunch or a savory snack for two. I could seriously eat this everyday!
Farro is a healthy whole grain and one of the oldest forms of wheat. It’s high in fiber and minerals and has been a part of the Italian diet for centuries. The texture is a bit chewier than rice with an earthy, rich flavor. I love the combination of farro and mushrooms, especially this time of year. So if it’s too cold to go outside and you’re looking for something comforting, make this simple and hearty dish!