Category Archives: From the Kitchen

Shishito Pepper Stir Fry Coconut Rice

Here I was left with a large quantity of Shishito peppers from my farmer’s marker trip wondering what to do with so many, I’m talking over 50 peppers!  Don’t get me wrong, I love Shishito peppers but even for our family there is a limit to how many Shishito peppers we can have. I was looking for a way to use up all these peppers when I got the idea to use them in a stir-fry rice. I cut up the peppers into bite size pieces, sautéed them until they were tender and charred, added fresh coconut, a couple of Indian spices, salt and sugar and I ended up with this delicious Shishito pepper stir fry coconut rice. The rice tasted so good that my family was having it by the bowl fulls. It tasted even better the next day as all the flavors had a chance to marinate and get absorbed into the rice. If you love Shishito peppers or Padron peppers like we do, this is an awesome recipe to use up a good amount of these peppers. Give it a try! Continue reading Shishito Pepper Stir Fry Coconut Rice

Indian Spiced Rice, Paneer and Zucchini Stuffed Peppers

Stuffed peppers are such an easy dish to make that I wonder why I don’t make it more often. For me hearing the word “stuffed” has connotations of a “hard recipe” but this recipe is easy as it can get.  Have leftover rice, quinoa or couscous?  Stuff them inside bell peppers seasoned with Indian spices and extra veggies like zucchini and you get a super healthy and delicious vegetarian meal in no time at all.  Keep it vegan and stuff it with veggies and grains or add in some cheese like paneer to give the peppers heft. Generously spiced with ginger, garlic and onions and a fragrant amount of Indian spices; these stuffed peppers are a deliciously satisfying meal for lunch or dinner. Continue reading Indian Spiced Rice, Paneer and Zucchini Stuffed Peppers

Dhoklas. Steamed Cream of Wheat Savory Bites

Light and spongy, salty, sweet and spicy – dhokla is a very popular appetizer prepared in the state of Gujarat in the Western region of India. The basic recipe for dhokla uses chickpea flour, rice flour, or semolina (cream of wheat) that are combined with yogurt and spices to form a thick batter. This batter is then steamed until a spongy cake of sorts is formed which is then cut into bite-size pieces and lightly pan-fried with mustard seeds.  Served as an appetizer with mint chutney these are delicious cake-like savory bites. Continue reading Dhoklas. Steamed Cream of Wheat Savory Bites

Bell Pepper Potato Curry

Late summer brings with it a harvest of peppers in all shapes and sizes. Sweet peppers, spicy peppers, mild peppers, green, yellow, red, and orange peppers – you name it, it’s available at the farmer’s market right now. All these peppers are the inspiration for this curry that uses peppers in an Indian spiced potato curry. Continue reading Bell Pepper Potato Curry

End of Summer Minestrone Soup

Late summer veggies like tomatoes and zucchini are in abundance right now, and big leafy greens such as Swiss chard are looking gorgeous as ever, while our herb patch is overflowing with herbs.  All these veggies and herbs is what inspired me to make this hearty minestrone soup on this cool September evening.  End of Summer Minestrone Soup. The name says it all!  Loaded with veggies and herbs that are in abundance now, tomatoes and garlic – minestrone is truly our family’s all-time favorite soup. Continue reading End of Summer Minestrone Soup

Apricot Crostata

Apricot crostata is such a beautiful dessert to photograph. That gorgeous orange and golden colored fruit is a treat for the palette and the palate. By now if you have been following my blog for a while you know that my friend Rose is an amazing baker and I have featured so many of her recipes right here on my blog.  Well, I can add another one of her delectable desserts to my catalog, this apricot crostata. Continue reading Apricot Crostata

Heirloom Tomato, Cauliflower, Zucchini Risotto

Heirloom Tomato, Cauliflower Zucchini Risotto

Ingredients:

  • 1 cup risotto rice
  • 5-6 cups vegetable broth
  • 1 small head of cauliflower cut into small florets
  • 2 heirloom tomatoes finely cut
  • 1 zucchini cut into small chunks
  • 1 onion finely cut
  • 3-4 garlic cloves minced
  • 2 tsp fresh thyme
  • Salt and pepper
  • Olive oil
  • 1 cup Parmesan cheese (optional)
  • Chili flakes (optional)

Continue reading Heirloom Tomato, Cauliflower, Zucchini Risotto

Fresh Fig Upside Down Cake

The cake in this recipe made with creamy Greek yogurt, vanilla and orange zest is by itself so good, then add in fresh figs to this already delicious cake and you get this really really good Fresh Fig Upside Down Cake.  Fresh figs baked in a fluffy buttery cake, this cake is figilicious! Perfect with a warm cup of tea on a relaxing September afternoon, give this cake a try!   Continue reading Fresh Fig Upside Down Cake

Conchiglie Pasta with Chanterelle Mushrooms and Leeks

I made this quick and easy pasta dish for a dinner I was hosting last week with our good friends Jo and Oliver for a low-key September dinner that is filling as it is delicious.  At this time of year chanterelle mushrooms get featured at the grocery stores so I decided to use these in-season mildly flavored wild mushrooms to make this simple pasta dish.  Simple because my friend Jo doesn’t eat any spices, and all this has are simple ingredients such as mushrooms, leeks, garlic, salt and pepper, pasta and cheese. Nothing fancy, but delicious nonetheless. Continue reading Conchiglie Pasta with Chanterelle Mushrooms and Leeks