My family is obsessed with food. There is just no way to get around it; when we get together we spend our time cooking, eating, and talking about what to cook next. Continue reading Fluffly homemade whole wheat waffles
I have to report back and say that I have the best view from my new desk 🙂 can you spot the puppy chilling in the background?
Before I left for New York, I went nuts at the farmer’s market and bought over 10 lbs of tomatoes, along with all kinds of other produce. I was determined to eat as many as possible before having to resort to making pasta sauce, since the flavor of these tomatoes was just incredible. We were on a pretty ridiculous tomato-eating kick. We had heirloom tomatoes with burrata cheese, basil, EVOO, and balsamic vinegar
My family has been making yogurt at home for generations, and homemade yogurt is the thing I miss most when we are traveling. When my parents moved to the US in 1991, my dad came first and my mom followed with 3-year-old me and my 5 month old sister. They had to pack their life into a few suitcases, leaving everything familiar behind. This was well before the internet and decades before smart phones or Skype. One of the most valuable things my mom was able to bring with her was a small container of yogurt so that she could continue the tradition of making yogurt at home. The culture that she brought in 1991 lives on to this day, and every time we would go on vacation she would allot yogurt into little containers and hide them in the back of the fridge and freezer so at least one would still be good when we returned home. She has shared her yogurt starter with friends and family, and it lives all over the country and world. If my mom made yogurt 3 times a week for the last 24 years, we are talking about over 3,700 generations! Those are some crazy heirloom cultures!
Goat cheese stuffed inside sweet pickled peppers and then topped with chopped pistachios…
This black bean and corn salsa is so delicious and it has such a burst of flavor. It is wonderful as a side, you can put it in a taco or quesadilla, or scramble it into eggs the next morning. You could add chopped bell peppers to add some color or add in chipotle chiles in adobo sauce for an extra kick. It’s the perfect recipe to take to a potluck or a summer picnic, as it doesn’t need to be served cold and it travels well.
I made the best salad for dinner a couple of nights ago! I started with Smitten Kitchen’s cucumber avocado salad, which is really as obsessively good as she says it is. We had eaten a big afternoon snack and had taken the dogs on a long walk, so we wanted a quick satisfying dinner. I added canneli beans to the salad to give it some protein, and topped it off with a Korean rice seasoning. We had it with some toasted bread from the farmers market topped with Amma’s homemade butter. It was one of the best simple dinners we have had in a while!