Jul 172008


I have no idea why I had a bee in my bonnet to make Chimichurri sauce. Maybe because it is grilling season and I really do love a good steak and what better than a good Streak Sauce. I have to say sometimes I think sauces are going to take a lot longer than they actually do. This Chimichurri sauce was a pleasant surprise how quick it was to prepare.

2 cups of Chopped Italian Parsley
1 Cup of Chopped Cilantro
1 Shallot Chopped
6 cloves of Garlic Chopped
1 teaspoon of Red Wine Vinegar
1 Teaspoon of Cumin
2 Tablespoons of Lemon Juice
½ Cup of Olive Oil

In bowl place Parsley, Cilantro, Shallot, and Garlic and pour boiling water over the greens. Let stand for about five minutes and drain the water. (I was told this trick as a way to reduce some of the intensity.) Add the drained ingredients and the rest of the ingredients into a blender and blend until smooth. It is best to let this stand for a few hours before using to allow the flavors to blend together.

May 292008

Chilled Cucumber Soup

Recently, I was cooking dinner for a few friends and told that it had to be as close to calorie-less as possible. They had a bet going on at work and the final weigh in was this week. So I made two summer soups gazpacho and cucumber soup. We decided this would actually be great also as a dipping sauce. I would then just add a little less broth if you decide to use it that way.

2 Peeled and Seeded Diced Cucumbers
1/3 Cup chopped scallions
1 Tablespoon of Butter
1 Cup of Vegetable Broth
1 Cup of Yogurt
1 glove of garlic chopped
¼ Cup of Fresh Dill
1 to ½ Tablespoon of Lemon Juice
½ Cup Chopped Pecans
Salt and Pepper

In a bowl place the cucumbers and 1 teaspoon of salt and let stand for thirty minutes and then drain water from the bowl.
In a saucepan lightly sauté butter and scallions with salt and pepper for two minutes.
Combine all ingredients in a large bowl except pecans and refrigerate for about 4 hours. In a blender blend together all ingredients and ready to serve. Top with some fresh dill. Add salt and pepper to taste as well as lemon juice and dill if you want a little more flavor.


Now, I served this with a lime and cucumber water. Just slices of lime and cucumber and refrigerated it in the water for about 4 hours.

 Posted by at 6:39 pm
Apr 092008


It is clear that I enjoy being in the kitchen and cooking for others, but definitely one of my other favorite past times is when someone else cooks for me. I think it is always a thoughtful gesture and a time to learn from others and how they do things in the kitchen. Recently, a friend of mine had me over to dinner to have one of my favorite meals- pork chops, potatoes, apple sauce and green vegetable, broccoli for this dinner. This meal was actual a staple in my home growing up. Now, I have never thought much about cooking broccoli, I usually have it steamed or stir fried in Asian cuisine.
Well my friend cooked his broccoli in olive oil and garlic. And told me this is how he cooks all his vegetables. I at first was taken back, because this was out of the norm from how I prepared my broccoli. In the end I loved it this way.

1 head of Broccoli
3 Cloves of Garlic (Sliced thinly)
¼ Cup of Olive Oil
In a frying pan pour olive oil and make sure base of the pan is completely covered and add garlic and Broccoli. Cook on medium heat and stir the broccoli around to make sure heat is distributed evenly. It will turn a bright green and ready to serve.

 Posted by at 9:47 pm
Mar 252008


I use to have a roommate that was Jordanian, and really did not like being in the kitchen. She made one thing, chicken couscous with tomatoes. I did not grow up eating couscous but have grown to love it. It is perect because you can use the couscous as a base and add what you like. This can be a quick and simple meal or side depending on what is added.

1 (10oz) Box of Couscous
1 Small Yellow Onion (chopped)
1 Large Garlic Clove (chopped)
2 Tablespoon of Olive Oil
1 Tablespoon of Butter
1/2 Cup Chopped Carrots
2 Cups of Chicken Broth
3/4 Cup Chopped Parsley
1/3 Cup Chopped Mint
1 Scallions Chopped
1 Cup of Chopped Cooked Chicken
1 Cup of Dried Cranberries
Juice of 1 Lemon
Salt and Pepper to Taste

In a saucepan cook onions and garlic with 1 Tablespoon of Oil and Butter for about 3 minutes add the carrots and Chicken broth. Once the broth starts to boil add Couscous. (It will take between 3-5 minutes of the couscous to absorb the broth- watch to make sure it is not over cooked) In a large boil mix together the remaining ingredient with the couscous. Can serve warm or cold.

 Posted by at 4:38 pm
Jan 132008

Spaghetti Squash

There are words, that I think are fun to say. There are also foods, that I think are fun to work with. Spaghetti Squash would be one of them. It is so incredible how with just a fork the squash is easily separated and looks exactly like spaghetti! This is a great vegetable for winter and very simple to work with.
You can either cut in half and roast or roast uncut. I roasted my uncut, I am in dyer need to have all of my knives sharpened.

Preheat Oven 375

One Medium Spaghetti Squash (about 2.5 pounds)
1 Teaspoon of Vegetable Oil (Brush the squash with before baking)
3-4 Tablespoons of Butter
1 Teaspoon of Kosher Salt
1 Teaspoon of Pepper
If needed add more salt and pepper

Prepare the squash for roasting by brushing it with oil and piercing it. Roast squash for about 1 hour. Let cool for about 5 minutes before working with. Cut the squash in half and discard the seeds. (You can roast any kind of squash seed just like a pumpkin.) With a fork comb through the squash and pull it from the skin. Season with the butter, salt and pepper. Serve warm.

 Posted by at 4:07 pm
Nov 082007


Pretty much anything with Garlic, I love!

Roasted Garlic

1 Garlic Bulb
1 Tablespoon of Olive Oil
Salt and Pepper
Preheat Oven 400
Cut the top of the Garlic Bulb off and drizzle with Olive Oil and Salt and Pepper. Wrap the Garlic in tin foil so that it closes on the cut part. Place in oven for 1 hour.

 Posted by at 5:55 pm
Aug 292007


Having a fresh farm stand tomato is simply heaven. I am just so thrilled there is still more time in the season to enjoy them. It is hard to avoid them as they seem to be everywhere even in the New York Times “So Many tomatoes to Stuff in a Week” by, Mellissa Clark. As a child I did not fancy tomatoes, I know, crazy. How much I missed out on. One of the simplest ways to prepare tomatoes is roasting them. This is perfect because it can be added to all kinds of dishes: Salads, Pastas, and Sandwiches. Past recipes to check out too is Gazpacho , Bruschetta and Peeling Tomatoes.

Roasted Tomatoes
4 Pounds of Beefsteak Tomatoes (cut in half)
1 Cup of Olive Oil
1 Tablespoon of Sugar
1 Tablespoon of Salt
11/2 Tablespoon of Balsamic Vinegar
5 Cloves of Garlic (Minced)
2 Tablespoons of Thyme

Preheat Oven 350
Arrange the tomatoes cut side up on a baking sheet that has been lined with tin foil. Coat the sheet with Olive Oil about 2-3 Tablespoons. Sprinkle Sugar and Salt evenly over the tomatoes and let stand for about 5- minutes. The sprinkle Garlic and Thyme over the Tomatoes and finish by drizzling the Balsamic Vinegar and rest of the Olive Oil over the Tomatoes. Bake for 3 hours if they start to brown to quickly reduced the heat.

1. The tomato is the world’s most popular fruit
2. Tomatoes are rich in vitamins A and C
3. What makes the tomato red- Lycopene research thinks it might prevent cancer
4. There are more than 10,000 varieties of tomatoes
5. Don’t store ripe tomatoes in the fridge, lessens the flavor. Instead store tem in a cool, dark place, stem-side down.
6. If you must refrigerate take is out an hour before and let return to room temperature.
7. A good serrated knife is far better than a flat-edged knife when slicing tomatoes
8. Cherry Tomatoes- scooped out make a great edible cup
9. Plum Tomatoes are best used for sauces
10. Herbs that goes well with Tomatoes- Basil, Oregano, Garlic, Thyme. Pepper, Chives, Tarragon, Bay Leaf, and Celery Seed. Basically EVERYTHING!

 Posted by at 5:59 pm
Aug 092007


Fresh corn in the summer, is one of those great summer delights in my mind. This salad is simple and delicious. The taste of the cilantro will enhance over time. This corn recipe is light healthy and refreshing.

6 ears of corn

1 Red Bell Pepper

1 Medium Red Onion

2 Tablespoons of Cilantro

1 Lime

1/3 Cup of Olive Oil

3 Teaspoons of White Wine Vinegar

1 Teaspoon Dijon Mustard

Salt and Pepper

Cut corn off from the ear of corn. (I find it easiest to hold corn standing up and cut kernels off from top down moving around the corn till all kernels are off) In pot of boiling water cook corn, drain and let cool.

Dice red pepper and onion and toss in with corn. Chop Cilantro and add to corn mixture.  In a separate bowl mix together Olive Oil, Vinegar, Mustard, Lime juice, Salt and Pepper. (Taste to make sure you like the vinaigrette- if to mild add some vinegar or lime juice) Pour vinaigrette over corn and make sure evenly combined. Refrigerate until ready to serve. This is really perfect for any summer BBQ or Picnic!

 Posted by at 12:21 pm
Jul 162007

I got the recipe. These are a little different from the Corn Muffins I made, but is what got me started on my Corn Muffin Kick! They are for blue corn skillet stars from Stephan Pyles New Tastes from Texas,

Absolutely delicious!

1 Stick of unsalted Butter

8 Tablespoons of shortening

4 serranos, seeded and minced

3 garlic cloves, minced

1 Cup of Flour

1 ¼ Cup of Blue Cornmeal

2 Tablespoons of Sugar

1 Teaspoon of Baking Powder

1 ½ teaspoon of Salt

3 Eggs

1 ¼ Cup of Milk

3 Tablespoons of chopped fresh cilantro

Olive Oil for brushing

Pre Heat oven 400

Place a well seasoned cast iron star mold in the oven to warm for at least 5 minutes.  (a cast-iron skillet or muffin pan will work as well) Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  Beat the eggs lightly in a medium bowl.  Add the Serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth.  Add the cilantro. Remove the cast –iron cornbread mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

 Posted by at 6:04 pm
Jun 282007

Last week and again this week, I was in Texas. Now, I had not been to Texas, since my dad decided to drive cross country when I was 18 months old. (I do not believe that counts) After visiting a few cities- Austin, Dallas, and Houston, I have a new obsession. It is not BBQ, Cowboy Boots, or Beef but the CORN MUFFIN. My mom and sister, Mera, loved them growing up but I could always do without. I could not get enough of them, to the point I asked for a recipe at one restaurant. (I am still working on getting it, hopefully by early next week I will have it to share.) Until then, here is another one I have worked on. Perfect for summertime BBQs and definitely an American tradition as the Fourth of July is next week.

1 Cup of Flour

¾ Cup of Cornmeal

¼ Cup of Honey

1½ Teaspoon of Baking Powder

½ Teaspoon of Baking Soda

1 Teaspoon of Salt

2 Eggs

½ Cup of Sour Cream

1 Stick of Butter

1 Cup of Milk

1 Cup of Corn

1 Cup of Cheddar Cheese

1 Medium Yellow Onion Chopped and Sautéed*

1 Tablespoon of Chopped Jalapeño Pepper

Preheat 425

In a bowl mix together Butter, Sour Cream, Eggs, and Honey until they are well combined. Adding in Flour, Cornmeal, Baking Soda, Baking Powder, and Salt mix this together until combined and incorporate the Milk. Last stir in Corn, Sautéed Onions, Jalapeno Pepper, and Cheddar Cheese. Distribute evenly into muffin pan. Bake for 25 minutes and will make between 12-14 Muffins.

*When I sauté onions I will first start by letting them simmer in water for about 5 minutes. And then brown them with a little olive oil and butter. I find this way it uses a lot less oil and butter because it is not so quickly absorbed.

 Posted by at 5:51 pm