Perhaps because I didn't get enough jabbing and pestering for standing out or being different for most of my childhood and sometimes in adulthood (for looking different; I come from an Asian background) and I wanted some more conflict? Because I wanted to try the latest fad? I wanted to be charged with being inflexible or socially awkward with food? Oh I've got it, I want to make my life more unnecessarily complicated?! No, no, NO! ...more
By this point, I think it should be pretty obvious that I love any recipe that uses pumpkin-it’s just a delightfully creamy addition to almost any dish. Despite having made countless pumpkin recipes, this irresistible Fall-inspired bread might just be my favorite! The delectable Pumpkin Splendor bread is jam packed with pumpkin and complementing flavors such as carrot, ginger, and cinnamon. To make this tasty quick bread, simply mix the dry ingredients, then mix in the wet ingredients, and pour into a loaf pan....more
Twice Baked Acorn Squash is the epitome of creamy and delightful comfort food. Perfect for cool Fall weather, this dish is made of a roasted acorn squash that’s overflowing with tasty ingredients from cheese to mushrooms to lentils. The recipe does take a little time to assemble, but it’s not difficult and is worth a few extra minutes. To enjoy this amazing dish the first step is to halve the squash and place it in the oven to roast until perfectly golden and fork tender. While the squash is roasting, a delicious sauteed vegetable mixture is prepared....more
One of our favorite dinners lately is grilled steak with grilled broccolini. Last night, my husband grilled 2.55 pounds of grass fed top sirloin for the two of us and our toddler who is not huge on meat, although she is warming up to it bit by bit. He then proceeded to leave town this morning for work. Guess what I will be eating today?
Grilled Steak and Broccolini:
Often described as the Mexican turnip, the sweet and starchy jicama is a versatile vegetable that can be used in all sorts of recipes from salads to stews. While it is more common to eat jicama raw, for this salad I decided to roast the root vegetable to bring out even more of it’s natural sweetness. The base of the salad is made of roasted jicama along with a few other Mexican inspired roasted vegetables like pinto beans, corn, and poblano peppers....more