The earth is the LORD'S, and all it contains, The world, and those who dwell in it. -Psalm 24:1
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It’s funny when I think I have such a brilliant idea, just to find that it’s all been done before…and by Martha Stewart, no less. So, if you’ve already seen or tasted miniature Boston Cream Pies, I apologize for showing up late to the party. For the rest of you, feel free to continue thinking that I am a creative genius. I went to a prestigious private college-preparatory school in my teens. Students sat at round tables and were served family-style meals. Dessert was rarely a part of my Chinese home, much less Boston Cream Pie. But, at school, it made the menu rounds. While it was run-of-the-mill for many of my peers, Boston Cream Pie days were special, and worth every penny of that outrageous tuition I had a scholarship for. I guess what’s more amusing than finding out that I’m not as brilliant as I think I am, […]
You might think I have an obsession with eggs after this post, this post, and this post. Can you really blame me? It is the simplest and most versatile thing in the kitchen! This may be old news to you, but you can actually make perfectly basted eggs at home…not fried…but gorgeously basted over-easy, over-medium, or sunny side up. Without frying. That’s just too good not to share. Perfectly Basted Egg Step 1: Start with fresh eggs. Make one or two at a time. Step 2: Spray non-stick pan with cooking spray, and heat at medium high heat. Have a teaspoon of water ready. Step 3: Gently place eggs in heated pan. Step 4: Add the one teaspoon of water to the eggs, and place tightly fitted lid onto pan. Step 5: Keep lid closed for 45 seconds for over-medium, a tad less for over-easy, a tad more if you want […]
I’m starting to build a repertoire of recipes that will feature the bounty of home-grown veggies I’m hoping to harvest this coming summer. It’s not too early to dream, is it? Zucchini is always a faithful producer in the garden, but often gets overlooked by summer’s end when creativity grows tired. Whet your tastebuds now for zucchini, and you will be more than eager to get those seeds in the ground in a few short months! Stuffed Zucchini with Marinara 4 medium sized zucchini 1 lb. pork, or turkey sausage 1 egg 1 cup bread crumbs, w/ Italian seasonings 1 clove garlic, minced 1/2 cup grated parmesan cheese 1 large jar of marinara sauce 1 package (approx. 16oz) dried whole wheat spaghetti* Preheat oven to 350F. Cook spaghetti as directed; drain, and place in a 9×13 baking dish sprayed with non-stick cooking oil. Set aside. Trim both ends of zucchini […]
No one can resist the simplicity and savory delight that is roast chicken. While a rotisserie chicken can be purchased for a mere $5 at the grocery store, I grow weary of the store-bought taste. A roasted chicken is affordable enough to feed your family, but elegant enough for company. Everyone seems to have a favorite roast chicken recipe. Stick with what works for you…but, if you have not yet endeavored to roast a chicken, might I recommend my version: Roast Lemon-Herb Chicken & Potatoes Whole 3-4 lb. chicken 1/2 cup canola oil 2 tablespoons soy sauce 2 tablespoons red wine vinegar 2 tablespoons fresh rosemary, chopped 1/4 teaspoon thyme 1/4 teaspoon sage sea salt lots of pepper 2 cloves garlic 3 stalks celery 1 lemon, halved 1 yellow onion, sliced 6 potatoes, quartered olive oil Prep chicken: remove giblets. Wash chicken, and pat very dry, inside and out. Slit […]
Having grown up in a Chinese home, I don’t think I understood what pigs-in-a-blanket were until I was invited to a Superbowl party, where little mini piggies are ubiquitous. And with fresh stir-fry and rice served up every night as a child, I’ve always been easily impressed with the modern conveniences of semi-prepared American cooking: no-bake cheesecake, mashed potatoes from a box, Hamburger Helper…these were always mysteriously enticing to me before I developed any culinary skills of my own. These days, I find a demented pleasure in doing things the long way. The complicated way. The homemade way. So, imagine my delight to discover this recipe over at the Sweet Nest: a marriage between heartfelt homemade and utterly processed. I present to you, The Whole Wheat Pigs-In-A-Blanket. Please refer to the step by step directions here. This crescent roll recipe is so versatile and is worth the effort! The kids […]
I had the opportunity to volunteer in my kids’ elective class last week at school. (One example of the best of homeschooling and private education combined!) Kid’s Kitchen is a fun class where the children learn how to properly use kitchen tools with adult supervision, follow recipes, and cook cuisine from around the globe. This is fantastic, as we also include a curriculum for kindergartners that expose them to the cultures around the world. The kids eat it up…literally! Last week’s focus was China, so yours truly volunteered to help with little hands and spring rolls. In an hour, a meal of pan-fried spring rolls, sweet and sour sauce, and cucumber salad was served up to our group of little chefs. Note to parents: Kids love to eat their own cooking…whatever it is!
I’m addicted to chips and salsa, as is evidenced by the half bag of multi-grain tortilla chips and the all but devoured bowl of salsa that lurks about my house on any given day. I’ve taken to making up a batch of homemade salsa weekly so as to feed this addiction. Here’s my recipe. Don’t blame me if you get hooked… 1 large can of diced tomatoes 1 jalapeno, seeded half yellow onion 1 large garlic clove handful of cilantro about 1 tsp. dried oregano about 2 tsp. vinegar salt and pepper to taste a small dash of sugar Throw everything in a blender, and chop. Taste and adjust. I really love to serve mine with chunks of ripe avocado thrown right into the bowl.
Chef Judah requires himself to wear an apron and chef hat whenever he is working in the kitchen. On the menu today: HOT chicken and fish with orange juice. Mmmmm…He even washes his own dishes!
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