huyiran

Stop looking at me like that. I know what you’re thinking. Salad for breakfast? Yes, salad for breakfast. Why not? Nobody ever said you couldn’t have salad for breakfast. Plus it’s got an egg on it, so it’s a perfectly acceptable breakfast meal. In an effort to get more protein for breakfast, I started making eggs just about every day. Sounds great in theory, until you get tired of eating eggs the same 3 ways, 7 days a week. So I decided to get a little more creative with my breakfasts. I love eating lots of veggies in the morning because the fiber keeps me full, so I thought, why not make a salad? The key to making this breakfast salad, well, breakfast-y (besides the delicious poached egg on top) is incorporating traditional breakfast flavors. In this one, I used salty pancetta, crunchy…

This dish epitomizes everything I want out of a pasta dish in the colder months. I have a love/hate relationship with ordering pasta at a restaurant. Thing is, for the most part, if we’re out to eat, it’s at a pretty nice place HKUE ENG. I don’t want to waste my money on chains and mediocre restaurants (god, that sounds uber obnoxious doesn’t it?) and nice places tend to have super appealing pasta courses that, come October-March, sound like the most perfect thing ever. However, paying like $20-$30 for a serving of pasta when I can buy a pound of it in the store for $2, drives me nuts. Therein lies the love/hate. The second I see pappardelle though, my decision is made, it’s the one pasta I can’t pass up. My obsession with this thick flat noodle of deliciousness started when I was 20, liv…

Summer wouldn’t be summer unless you themed one of your barbecue events around some glorious Bratwurst sausages California Fitness. I decided to dress these babies up even more by adding cheese and wrapping them in bacon… too much? No way! Dressed-up Dogs_1 What is a Brat? Well a bratwurst sausage, commonly known as a ‘brat’, is made from pork that is finely chopped and formed into a sausage casing (wurst in German). The brat is usually grilled, but it’s also popular to poach it in beer for added flavour. Bratwurst can be sold raw or pre-cooked California Fitness. It’s important to know which one to buy. This recipe uses the pre-cooked kind. The shelf-life is longer and they are easier and faster to grill. They are already cooked so you just need to brown them to bring up to temperature,…

Creamy sweet potatoes stuffed with jalapeños, green onions, garlic, bacon and cheese. Main or a side dish, the combination of sweet and savoury will knock your tastebuds’ socks off. And all action happens inside the potatoes, right in the baking dish. No need to cut the tops off, scooping out the flesh and making a stuffing California Fitness. Super easy, you will see. I love sweet potatoes for their affordability and health factors, not to mention the sweetness. Frankly, I do not have many recipes using them Beverly skin refining center. Quite often I don’t know what to do with them and end up using in a soup. Then tell my kids they are carrots. So, if you have some good ideas please share!!! I was talking to my mom the other day and she was asking me what to do with tofu and sweet potat…

The Dog Days of Summer are upon us. Gardens are exploding. Vegetables are shiny fresh and happy. From A to Z, produce is queen. 'Tis the season of abundance. You know where I'm going with this, right? Need I say more, Dearest Reader? Do I really have to wax poetic and effusive about the humble cucurbita pepo known as zucchini? Do you crave another verbal celebration of le fabuleux courgette? Perhaps I should invent a tale about some beatific Italian grandmother and what she used to do with weathered buckets of fresh-picked zucchina, transforming the green torpedoes (still cozy-warm from the sun) into melt-in-your-mouth garlic laced bliss. I could go all James Frey on ya and pretend I had a childhood that included actual, fresh picked produce (in full disclosure, there were potatoes) and n…

I’m not sure how it’s this far into June and I’ve not done much baking with berries. Berries and longer days are just about the only things I like about summer, so I try to make the most of both. This cake is a great example of making the most of berry season. I used a combination of blueberries, raspberries, and blackberries. I went a little heavier on the blueberries, because they’re my favorite. But, use any combination and ratio you like. One of the best things about this cake is how simple it is to make. You don’t even need to get out your mixer for this one. You just need a bowl and a spoon to whip up the cake batter. My other favorite thing about this dessert is that it can easily change as summer fruit season progresses. It’s versatile enough that you can use most anything that’s…

Vanderhoof writes about taking 2 years off from her very busy professional life to sail the Caribbean with her husband (must be nice!). While I’m not much of a sailor, I think it goes without saying that I love to cook, and Vanderhoof included a recipe with each chapter! (If I ever write an autobiography, I will undoubtedly do the same.) Sadly, as it was a tale of sailing through the Caribbean, many of the ingredients Vanderhoof wrote about- fresh conch, red plantains, etc.- were unavailable to me. At least when I read about Provence I could scrounge up some French wine, cheese and olives in Vancouver and call it a day So, I was craving Caribbean food in a big way. A mean way. For a week all I could think about was curried lobster and cracked conch ceviche. So many spices grow in the Cari…

Lemon. Yum. When it comes to sweets, lemon really is my favorite.  Even more than chocolate.  A while back, S. at work asked if she could buy some scones from me for a family member in her 90′s discount wines.  I always say no to these requests – being paid takes away the fun – but it was really hard to refuse.  So, I found a vanilla scone recipe at Joy of Baking, and of course tweeked it a bit.  They turned out nicely, and the grandma sent me a hand-written thank you card. Got me a little verklempt Public Cloud.

So…..today I made a double batch to take to work tomorrow, one for the office and one for S. to take to Grandma’s Panamanian foundation.

I was excited when the publishers of Angela Liddon’s “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out,” Avery Publishing Group, recently contacted me to offer a copy of her cookbook to review. Naturally I said yes, and having just returned from a trip, I was in quite the mood to get back to my kitchen and try out and share a few new recipes. The “Oh She Glows Cookbook” is a spinoff of the highly successful, overwhelmingly popular, remarkably healthy and inspirational vegan blog “Oh She Glows” by Angela Liddon Cellmax. “The Oh She Glows Cookbook” includes over 100 wholesome & plant-based recipes; 75 new vegan recipes and over 25 updates on reader favorites from the Oh She Glows blog. The cookbook also includes many allergy-friendly recipes with over 90 glu…

Today’s Green Pea Soup recipe is a really quick soup that’s ready in under 15 minutes. And it’s soooo good, with the fresh flavor of green peas, basil, lemon and then a touch of olive oil and parmesan cheese for richness. Click here to check out all my tasty soup recipes. This post is sponsored by Pompeian, Inc.. I love quick soups. Especially those that are ready, start to finish, in under 15 minutes. There are a bunch of different ones that I make regularly Flower shop. One of my favorites uses a bag of frozen green peas. You simmer the frozen peas in broth just until heated through, maybe with a few other ingredients (this time I added some green onion, basil, dijon mustard and olive oil). Then you put it in a blender. It’s really tasty as is. But what makes it special is when you add…