Category Archives: Uncategorized

Avocado Toast

You’re Welcome.

  • 1/2 Sliced Avocado
  • 2 Toasted Slices of Grain Bread
  • 4-5  Grape or Cherry Tomatoes Quartered (room temperature)
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Kosher Salt
  • Pinch of Pepper

In small bowl mix chopped tomatoes,olive oil,lemon juice,Salt and Pepper and set aside

Toast Bread.

Top each slice of bread with 1/2 of the sliced Avocado.

With a fork lightly smosh down and spread the Avocado until bread is covered.

Top with 1/2 Tomato mixture.

Top with light dusting of Kosher Salt and serve.

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Soba Noodle Salad

 

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  • 14.5 oz KA-ME Precooked Soba Noodles (2 packages)
  • 1/2 Bottle San J Peanut Sauce
  • 4 Green Onions chopped
  • 1/2 Cup Matchstick or Shredded Carrots
  • Bag of Baby Spinach

Poke small hole in each noodle package and microwave for 2 minutes.

Pour hot noodles over carrots and onions in a medium mixing bowl

Add Peanut sauce and stir to combine.

Chill and serve over baby spinach either on large platter or individual platings.

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Kung Pao Chicken and Vine

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I’m that girl.

The one in Philosophy of Ethics class whose stomach is growling loudly while my professor is lecturing on starving children in Northeast China.

I do love me some Kung Pao Chicken.

You see I dragged my ass out of bed this morning slightly hungover and re evaluating the investments of the weekend or shall I say lack of return on my investments.

Cabs, Covers, Cocktails and Couture

In the midst of reevaluating my weekend choices, I reached for that last unappealing Nutrigrain bar that no one’s eaten yet because it’s been living in the top left corner of the kitchen cabinet  for a questionable amount of time and I’ve come to accept the fact that I’m setting myself up for a wildly mediocre day.

Breakfast of champions am I right?

During class the thought of Asian cuisine blended with what’s left of my hangover was  enough to make me drool  All I can think of is Kung Pao Chicken, Egg Rolls and other delicious foods of Asia…why does he keep harping on the starving children.

I do love me some Kung Pao Chicken

I  now was lack of any metaphysical will power, blinded with insatiable hunger . I strategically planned a smooth escape by exiting out the back door while the professor struggled with how to spell ‘Arthur Schopenhauer’ on the front board.

Fast forward to find me on the corner of Kung Pao Chicken and Vine  getting my fix .Greasy fingers holding cheap chopsticks, shoveling the food feverishly into my mouth.

I’m that girl.

mOsKi

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D.B.A – Not a Review

This is not a food review, per say. It’s just a simple journey of an amazing experience I had which happened to be at a restaurant.

Oh, I could include the details and critique the dishes we ate. I could even blah, blah, blah, blah, but then you wouldn’t get the point of my rant (rave).

Instead I want to paint a picture . . .

It was a fall evening, early in fact, about 6:30 p.m. and I was thrilled to be going out for the evening. I wore a simple black and white wrap dress along with a black sweater cloak and my brand new black high heel boots. My dining companion wore hues of brown, which compliment his skin tone and deep brown eyes.

We are an attractive couple and we were feeling good together, first stopping at an art gallery to browse around before sitting down to dine.

Upon entering the restaurant we are met by an attractive young woman, who is eager to greet us. Rock and roll music is playing

and the lighting of the main room perfectly compliments the contemporary tufted gray seating, black and metal accents.

We are escorted outside where we are seated at a small table vignette, metal with a contemporary design to it and surrounded by several six-foot tall slim triangle tower heaters. Welcomed by Rachel our waitress who immediately brought our elixirs of choice. We basked in the elegant ambiance, sipping slowly; we discussed the many songs on our albums.

You see, on our albums were printed the menu for the evening complete with an album inside. The cover side showing our

grandmaster host of the evening doing what he does best: using his electric guitar to stir the sauce. The back cover was the bill of fare or “songs.” I was giddy as I browsed the songs sipping on my something, something ginger beer mock tail. Rachel was equally giddy to tell us about songs we might want to play. I couldn’t decide so I let her pick a few for me and Rachel’s choice definitely struck the right chords.

Our palettes enjoyed the most delicate cavatelli with corn something, something on it, mussels with an Asian kick along with amazing bread to soak up the broth and other various songs that kept us listening closely to the details of the “lyrics.”

The sun was starting to set and the outdoor fireplace was ablaze. After dinner, we meandered to the fire to smoke cigarettes, chat with fellow diners and relax on the comfortable white couch.

We ended our evening sipping on something delicious that was neither a cappuccino nor an espresso and, had I not been so completely satiated with many songs we just played, would have been tempted to play yet another tune from the dessert menu CD case which we were invited to listen.

We chatted until our cups were dry and drove off into the autumn night.

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Food

Get Hungry

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Cooking for One Club

Cooking for one is great if you like leftovers, have a dog, entertain often, have another single friend who loves to eat and who loves your cooking or, in the worst case scenario, you like eating large portions.

Otherwise it sucks.

Having recently found myself a new member in the Cooking for One Club, I find myself in the category of liking leftovers. My friends are scattered about the globe and my neighbor is an outstanding cook in her own right and needn’t be intruded on by my culinary creations . . . well, at least not yet.

My family origin is Eastern European and we live to cook and feed others. Our recipes do not serve 4 or 6, they serve the masses. Imagine a large pot of heaven for all who stop by with plenty of leftovers for the week.

I remember asking my mother for her stuffed cabbage recipe and she began with “four heads of cabbage, six pounds of ground chuck” etc., etc. I had to laugh out loud as I was simply trying to make enough for two people. She had no idea how to make it for two people and I had to take the recipe, as she knew it, and get a calculator out to reduce the amounts accordingly. All in all, it was a wonderful mother-daughter moment and certainly an insight into the remainder of her recipes I would eventually obtain.

If I don’t join the Cooking for One Club I will be forced to join the Eating Out To Much Club or worse, the Eating Out Alone Club. This will be evident to all as in a short time I will have to ask for a table for two (me and my big ass) and only then will it ultimately lead to the My Clothes Are Too Tight Club.

Cooking for one is a test of my ability to buy and cook the right ratio of food without making waste. It also tests my love of cooking and the amount of time, effort and worth involved. Not to mention I always enjoy being observed by others while I cook, that includes my dog Lulu who never misses a chance to act as a faithful sous-chef (and floor cleaner). She is enamored by skills. Oh how I loved to be watched in my kitchen displaying my knife skills with a handicap of nine fingers (see now you want to watch) and the ability to execute a meal with ease.

My menus as of late have confused my friends who cannot believe I would possibly take the time to prepare chicken chili over rice with creme fraisch and cilantro, entrecote with a mushroom wine reduction sauce or linguine with pancetta and peas tossed in a lemon butter sauce. They themselves are not cooking such creations for their households of two or more.

Fortunately, I don’t anticipate a lifetime membership in the Cooking for One Club. For the time being, I’ll embrace it to ensure my culinary skills don’t dwindle to dangerous zones which could result in an over-abundance of oven burns, shredded knuckles on a micro-plane or worse, chopping off a finger tip with my chef’s knife all because I refused membership.

So, as much as cooking for one sucks, it does test my innate urge to produce for the masses, sharpens my math skills to reduce recipes to single serving portions (with some leftovers) and keeps me from eating out too frequently. Not to mention, preparation of small portions should also keep me from joining the dreaded My Clothes Are Too Tight Club.

I’d love to hear advice and experience from others. What cooking and food storage techniques do you use? What recipes work best? Do share.


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The Last Box of Mac and Cheese

Ok so it’s not the last box of Mac and Cheese in the world, but, it is the last one in our home that we brought to Sweden from the US.

It pains me to prepare this without my husband Mark here. Most husbands are great at the grill and a few are great in the kitchen. Mark is neither. Don’t get me wrong he is amazingly creative in his business and one would think he could easily create some culinary masterpieces in the kitchen if he applied himself. NOT Happening. however he can make a box of Kraft Mac and Cheese like no one’s business. Whether he doctors it up with canned corn, hot pepper flakes or simply serves it plain. Hands down he is a Top Chef Master in his own right.

I never measure the ingredients and sometimes don’t use milk and this is exactly why I can never reproduce a Mac and Cheese as wonderful as his. He once tried to show me with much frustration how he made it. I questioned his every move ” You really put all 4 Tablespoons of butter in there ?”, “You really use 1/4 cup milk?” . My days of making the household’s future Mac and Cheese were slimming down with each question.

So why am I making it now in his absence ? Simple. Mark is away on a business trip and I’m hungry. And to take it a little deeper it makes me appreciate the small things in life we enjoy and look forward to. So as usual I make a sub par Mac and Cheese and now I look quite forward to my next Mac and Cheese that obviously he will be preparing.

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