Nowadays it seems like everyone is busy; overscheduled and overbooked. We have apps to help manage our lives, supposedly making things easier for us, however with the accessibility of technology, we still seem to be stressed out. When a crisis strikes, we find ourselves in the midst of chaos struggling to hold on until the storm passes. If we are lucky, we have family close by to help with simple things such as providing a meal or household chores. Continue reading “Carrot-Sweet Potato Soup”
Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.
Continue reading “Butternut Squash Dal”
Ever since the first of September, I’ve been noticing beautiful figs at the market. There are many different colors and varieties sold here in Berkeley. I made fig jam back in June from the first harvest of figs which tasted delicately floral. I still have a frozen half-pint waiting to be scooped onto toast or swirled into my morning yogurt. With this second harvest, I wanted to try something different. Continue reading “Fig Almond Cake”
It’s been quiet over here on the blog front. We’ve been in the midst of summer, happily enjoying visits from out-of-town friends, swimming, cooking and of course eating delicious meals together. My sister had a beautiful baby girl. YAY! Most recently, we were in Minnesota visiting family and took a little road trip to Madison, Wisconsin. Continue reading “Honey-Millet Cornbread”
Good morning everyone! Are you looking for something unique to serve for breakfast? Baked oatmeal is a perfect option to serve as an alternative to regular oats. It is made with milk, baking powder and an egg, which gives the oats a little lift. In turn, the oats gently bake, forming a creamy cushion for juicy blueberries that become the star of the show.
Continue reading “Baked Blueberry Oatmeal”
Now that summer is officially upon us, it is the perfect time to think about party food. Barbecues and pool parties create the most relaxed backdrop for finger foods such as sliced watermelon, chips, guacamole and hummus.
Continue reading “Cannellini-Bean Dip”
Most days, whatever I have leftover in the fridge will serve as lunch. Sometimes, it is as simple as a can of sardines, mixed with yogurt, salt & pepper and a side of avocado. Other days; dinner leftovers. I was lucky enough to have roasted these beautiful golden beets a few days earlier.
Continue reading “Roasted Golden-Beet Salad”
I still have leftover apples from the week and since I have a hard time throwing anything away, I save all those defunct scraps from the kids lunch boxes; those browned up, mushy apple slices they don’t eat- don’t throw them away! Continue reading “Spiced Apple-Currant Almond Muffins”
I had the pleasure of doing some recipe testing for Samin Nosrat, a Chez Panisse Chef Alum. She was featured with Michael Pollan in the book( and series) Cooked. She also teaches her series: Salt, Fat, Acid, Heat at 18 reasons cooking school in San Francisco, where I had the pleasure of meeting her. Continue reading “Recipe Testing for Salt Fat Acid Heat”
Today was Pie day. All over Instagram, there were beautiful posts of delectable pies. I wish I could make pie but I am a little bit challenged in the baking department. Saira, my eldest daughter has asthma and eczema so we try to stay away from butter & most dairy products. Which is why when I do bake, I try to find alternatives. We use olive oil a lot. I sometimes feed her yogurt, creme fraiche and ghee because these foods are fermented, easier to digest and the probiotics are good for gut health. Continue reading “Chickpea Popovers”
A few months ago, I was sick on a Saturday. Matt took the kids out so I could get some rest. When I am sick, I find great comfort in watching cooking shows. PBS has a string of culinary delights on Saturday mornings. Since I’ve never watched Joanne Weir before, I decided to give her a try. One show and I was hooked. Continue reading “Oatmeal Craisin Cookies”
In September 2014, I enrolled myself in culinary school where the focus was an emphasis on holistic nutrition. It changed my perspective on food and cooking. I realized that so much of what I learned about the importance of preserving food, my mom had already been doing for years. Food preservation was something she learned from her own mom, grandmother and great grandmother. Continue reading “Preserved Meyer Lemons”