Monthly Archives: June 2012

My Thoughts on “The Art of Raw Living Food”

My husband and I are pretty flexible and adventurous when it comes to food – as long as there’s no meat involved. So, of course, whenever we see raw food in restaurants, if there’s something appealing looking, we give it a try. I have rarely been disappointed. About 2 months ago, we borrowed a raw book from our local library, and the recipes we tried from it were delicious and super easy. So, I decided I wanted my very own raw book.

When committing to a cookbook, I generally want pictures so I can see what my food is supposed to look like, and to make for easy browsing. So, I chose “The Art of Raw Living Food”. In true dinner party style, I selected an appetizer, a main, and a dessert to try.

The appetizer was stuffed mushrooms.

Stuffed Mushrooms

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Categories: Raw, Slow Food | Leave a comment

Mint Chocolate Chip Ice Cream

One of my Valentine’s Day gifts this year was a Cuisinart Ice Cream maker (This one) Now that summer is here, I am craving ice cream more, so I combined some recipe techniques to come up with this delicious and easy ice cream.

Mint Chocolate Chip Ice Cream

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Categories: Desserts | Leave a comment

Mexican Baked Potatoes

With how hot it’s been recently, I have carefully planned my menus to avoid turning my oven on for too long. This recipe is one I made up while in Japan as a way to use up some burrito filling I had made. It’s fast, yummy, and easy to make. I hope you enjoy it as much as I do.

Mexican Baked Potatoes

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Zucchini-Tomato Stacks

I spent last summer in Japan, and while there, I picked up the July issue of NHK’s “Kyou no Ryouri” (Today’s Cooking). In it, there was a recipe for eggplant and tomato stacks. I made it, and while it was good, it was a bit too greasy for me, and required deep frying, which I don’t like to do. So, I decided to adapt the recipe to better suit my tastes and cooking preferences. Here’s what I came up with:

Zucchini-Tomato Stacks

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Categories: Appetizer, Quick and Easy | Leave a comment

Zucchini, Tomato, and Mint Paninis with Mozzarella and Feta

I have a quick, delicious, garden fresh recipe for you today.

Last night, I made zucchini, tomato, and mint paninis with mozzarella and feta cheese on whole wheat bread.

Zucchini Tomato Paninis Post-cooking

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Portugal Night

Last Friday, we visited Portugal via its delightful cuisine. I borrowed a fantastic book from the library called The New Portuguese Table. If you click the link, you can actually preview some of the recipes on Amazon. For strict vegetarians and vegans, I do not recommend buying the book – most of the recipes are meaty. However, I would highly recommend requesting it or borrowing it from your library.

Portugal is also a rather meaty country, but after close inspection of the book, I selected “Chilled Fava Bean Soup with Apples”, “Goat Cheese, Walnut, and Honey Triangles”, “Sweet and Sour Carrots”, and “Rosemary Creme Brulee” for our meal.

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Categories: Around the World Meals | Leave a comment

Grilled Fajitas

The hot weather today really got me thinking about grilling, so I figured I’d share one of my favorite grill recipes: Veggie and Quorn fajitas with red-cooked rice and guacamole. For those of you who are unacquainted with Quorn, it is a delicious vegetarian chicken substitute (not vegan).

Grilled Fajitas

To discover the secrets of this delightful dish, please click below.

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Austria Night

This past Wednesday, we had Austria Night. We have previously “visited” 26 countries – at least one per continent, not including Antarctica.

To find out what Austrian fare was like, I used the powers of the Internet. This is what I found.

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Award-Winning Sweet Potato Dessert Pierogies

Sweet Potato Dessert Pierogies

Naturally, all Pittsburghers know what a pierogie is. For those of you who are not in the know, a pierogie is a filled dumpling of Eastern European descent. Generally, the filling is potato-based, with a variety of add-ins, such as onions, cheese, jalapenos, and so forth.

I never tried my hand at making pierogies until about 3 years ago – I was perfectly happy with Mrs. T’s. However, I had begun doing a cultural exchange through recipes with a Japanese friend who was living in Pittsburgh, so I decided I should learn to make pierogies so I could teach her (and then she could spread the love to all of Japan!)

Shortly after my first attempt, I decided that it would be pretty amazing to make dessert pierogies – something I’d never had before. While brainstorming, I came up with the idea of putting my mom’s sweet potato casserole into a pierogie and serving it with ice cream. It was a very good idea. Apparently, I am not alone in thinking this – I won Theo’s Prize for Experimentation in the Pittsburgh Dumpling Experiment a few weeks ago.

So, without further ado, let me guide you through the process.
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Categories: Desserts, Slow Food | Leave a comment

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