Couscous, a popular side dish in places like Algeria, Morocco and parts of Italy, is an ingredient I got introduced to only a few years ago. Being Asian, I was so used to eating rice with everything. My first experience was at a Moroccan restaurant and I loved it ever since. It’s really easy to prepare and you can create many kinds of dishes, hot or cold. I decided to whip up a simple warm salad using whole wheat couscous and vegetables.
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Peas and Romaine Lettuce with Mint and Crispy Prosciutto
Spring is in the air! Well sort of… A few days ago here in NYC, the weather was sunny, in the 70s and absolutely perfect, reminding me of my days living in California. This week, however, it’s back to normal. Cold, windy and in the 50s. But I’m still in Spring-mode from last week, so salads and all things green have been on my mind. This particular dish, which I adapted from Mark Bittman, is a favorite of mine during the Spring and Summer months. This simple salad is quick and easy to prepare and you can easily substitute ingredients.
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Spiced Chickpea Curry with Mango Powder
I’ve been making a lot of curries lately (including this super easy and delicious shrimp coconut curry), most of them coconut based. But over the past few weeks I started to experiment more with mango powder (or amchur powder), a fairly new ingredient to me. Mango powder is made from raw green mangoes and adds a really nice and tart flavor (not unlike lime juice) to curry dishes.
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Kumquat Pomegranate Cocktail and A New Business
Today, after weeks of working late hours and testing our product, my husband and I are officially launching our new business. GrubKit.com is a website offering recipe kits delivered to your home. Each kit comes with recipes and pre-measured, non-perishable ingredients that you can either prepare at home by adding a few fresh items or send as a gift to a friend. To celebrate our new venture, I’ve created a refreshing kumquat pomegranate cocktail. Here’s to new adventures, cheers!
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Rosemary Crackers with Olive Oil and Garlic
Ever since I started this blog a few months ago, I’ve been baking snacks and treats more than ever. Rather than something sweet, this time I wanted to try baking savory crackers. Since warmer weather has come to NYC (close to 70F in March, not bad huh?), I made crackers with rosemary, an herb that reminds me of Summer. Olive oil is added instead of milk and eggs to create a nice Mediterranean flavor, also making it vegan friendly.
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Spicy Drunken Shrimp
With St. Patrick’s Day around the corner, I decided to make something beer-inspired (of course!). When I cook with beer, I usually add beef or chicken, but this time I wanted to mix it up and use shrimp. Beer brings wonderful depth to a meal so if you have never cooked with it before, try this easy drunken shrimp recipe.
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Pasta with Mascarpone, Spinach and Mushrooms
My husband and I have been super busy lately working on an online food business; we’re almost ready to launch, stay tuned for a post on that soon :). So for lunch I decided to make pasta, one of my go-to ideas for quick and easy meals. The key ingredient that make this pasta recipe so delicious is Italian mascarpone cheese. Most people know it from tiramisu, but you can most definitely use it for savory dishes.
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