These kale wraps are one of the most interesting (and good!) things I’ve had and they are definitely a conversation piece for a party. As you eat the kale wrap, you get a burst of each of the flavors: ginger, lime, toasted coconut, peanuts, red onion and tamarind sauce. I didn’t even notice that I was eating kale.
Wednesday, September 8, 2010
These gingersnaps are great served alone or with vanilla ice cream. They also make incredible ice cream sandwiches.
Wednesday, August 25, 2010
This rendition of a chicken and eggplant Parmesan sandwich is satisfying and light, a perfect summer meal. Wrap the chicken and eggplant in large lettuce leaves for a main course or in smaller leaves for an appetizer.
Wednesday, August 25, 2010
Eggplant parmigiana is a great way to get your family to eat eggplant because by dredging it in egg and flour, it becomes soft and tender and the flavor mellows out. In this rendition of eggplant parmesan, I have combined chicken and eggplant parmesan strips into a sandwich. When mixed in with the chicken strips, your family may not even notice that eggplant is included.
Monday, August 23, 2010
I love this pie during summer and I love this pie during winter (when I’m dreaming of summer). The “little wild blackberries” are the perfect combination of tart and sweet. If you don’t have wild Pacific blackberries you can use the berry of your choice.
Friday, August 20, 2010
Frittatas and Spanish tortillas are very similar. A common version of the tortilla española is made with a simple combination of eggs and potato. In this rendition, I added spinach, feta cheese, bacon and red bell pepper.
Wednesday, August 18, 2010
Cobb salad is the quintessential main course salad of the United States and consists of lettuce topped with hard-boiled eggs, chicken, bacon, avocado, cheese and tomatoes. It is easy to make and perfect for a light, summer meal.
Tuesday, August 17, 2010
Huevos rancheros is a popular Mexican dish consisting of fried eggs on top of lightly-fried corn tortillas, all smothered in cooked salsa. My family’s version of this Mexican breakfast incorporates warmed homemade corn tortillas, chunks of chicken, black beans, fried eggs, salsa verde and cilantro.
Wednesday, August 11, 2010
This hearty soup can be a satisfying main course or a filling side dish. It is simple to make, just allow up to an hour to properly caramelize the onions. {Although I have to admit that I recently made it when I was short on time and I cooked the onions at a higher temp for only about 30 minutes and the soup still turned out great.}
Sunday, August 8, 2010
I used a recipe for vanilla tuiles from The Bon Appétit Cookbook to make homemade ice cream cones. Though they are delicate cookies, they have a rich buttery, vanilla flavor and they complement any flavor of ice cream.
Wednesday, September 8, 2010
3 Comments