I eat everything, so I like to mix it up and try to cook with ingredients I’ve never used. This time I experimented with organic mung bean fettuchini in place of my usual whole wheat pasta. I grew up eating mung beans so I thought why not give it a try. It’s made of only mung beans and water which give the pasta a pretty olive hue. They’re high in fiber and gluten-free for people who suffer from Celiac Disease or wheat allergies. The taste and texture may not appeal to some people as it has an obvious bean flavor and a bit of a chewy bite.
Growing up, my parents grew bitter melon in our garden in Pennsylvania, so they used it in a lot of dishes. It took me awhile to get used to the flavor as it is very bitter (hence, the name). I wondered what our neighbors thought of us because we were always outside cultivating something, and bitter melon was one of the more exotic vegetables we grew. I knew bitter melon as, Ampalaya, which is the Filipino name. It’s also popular in India where it’s referred to as Karela.
There’s nothing more comforting than roast chicken. I can’t count how many times I’ve cooked it, but I can never get tired of this dish. Chicken has a nice flavor when roasted with just salt, pepper and herbs, but there are a number of other ingredients you can add.
I love everything about Creme Brulee (Crème Brûlée), the texture of the custard, the perfect little portions, the pleasure I get from cracking the crunchy caramel crust. Oh yeah, and also the French accent marks in the spelling.
The past week has seen an outpour of grief over the heartbreaking post by popular food blogger, recipe writer, and food editor, Jennifer Perillo. I don’t know her personally, but I follow her blog and know we live in the same borough. On Sunday she tragically lost her husband and wrote a sad, yet beautiful post. Please read it if you have time, then you’ll know why bloggers and others around the world have made Peanut Butter Pies today. I didn’t follow her recipe exactly because I didn’t have all the ingredients on hand, so I created a quick whipped mini pudding pie version using Nutella instead of peanut butter.
I’m not sure if it’s the heat right now, but I’m really looking forward to fall. I love all the comfort foods during fall season. Last night I decided to create a dish of just that…but in August! And, even better, you can mix and bake it all in one dish making this an easy dinner.
I think every meal should be special, even lunch. So when I’m home relaxing by myself I try to stay away from the easy Ramen Noodles and cook something healthier and from scratch. After you make this you’ll feel a sense of accomplishment, even if it’s just a simple salad! I had a smaller version for myself but I made this recipe to serve a nice appetizer size for four.