After returning from a farmer’s market trip on a Sunday morning I had a basket full of beautiful kale, leeks and Thai basil. These veggies gave me the inspiration to make a veggie-laden frittata. With the addition of some ricotta cheese, this frittata is delicious, filling, and packed full of good for you leafy greens and herbs.
Continue reading Kale, Leeks, and Thai Basil Frittata
This recipe is for a delicious savory bread pudding with some yummy leeks, mushrooms, and farm bread all soaked in a whole milk, egg and cheese mixture, and then baked into a spongy decadent dish.
Continue reading Savory Bread Pudding with Wild Mushrooms, Leeks & Kale
My family LOVES almond halwa or what is also known as badham halwa. They absolutely love it! However I only make it once a year. Why? The reason I only make it once a year is because after I measured the amount of butter it takes to make almond halwa taste great – let’s just say, it was a lot of butter!! Continue reading Almond Halwa Cake
At this time of year there are so many varieties of peppers and heirloom tomatoes available at the grocery stores and farmer’s markets that it’s hard to resist the temptation to go nuts buying way too many for us to consume. In lovely shades of greens, reds and oranges these flavorful peppers and tomatoes can turn any dish into a scrumptious dish.
I love peppers, I especially like the milder green peppers like shishito peppers and padron peppers. I love heirloom tomatoes too – their gorgeous colors and their juicy sweet and tart flavor taste soooo good when they are sautéed in butter that I could have tomatoes this way every day.
Cooked until the tomatoes are floating in buttery oily goodness – this flavor along with roasted peppers is what I wanted in my eggs when I made my skillet eggs with heirloom tomatoes and late harvest peppers.
The tartness of tomatoes come through when they are cooked in butter while the peppers add their own unique flavor with just a hint of spice.
Continue reading Skillet Eggs with Heirloom Tomatoes and Late Harvest Peppers
I was gifted a delicious apple bread loaf for Mother’s Day from our neighbor and friend Karen, and I have to say this apple bread loaf was outstanding. I’ve never had an apple bread loaf before, so naturally I didn’t know what to expect. What I tried I liked very much 😋.
The loaf itself is unusual as it is not like a cake but rather it had a whole grain nutty texture, which got me wondering if it was made with whole-wheat flour? I asked Karen for the recipe and she graciously shared it with me, and yes, it was made with whole-wheat flour.
This apple bread loaf had a thick topping of a yummy cinnamon sugar and nut mixture, while the loaf itself was not very sweet. In fact, it was so mild on the sweetness scale that if we wanted to we could have had it with some jam. But wait; there was a surprise inside when I cut the loaf! Continue reading Apple Bread Loaf
An apple cake that is not too sweet, not too dry, but just right? This recipe is the one. This apple cake is the perfect balance of sweet with a little kick of spices, all mixed together with grated fresh apples and fresh ginger. I am loving fresh ginger in sweets and treats lately. I find it adds a nice spicy fragrant kick and especially balances the sweetness of cakes really well.
Continue reading Fresh Apple Ginger Cake
Here is a recipe for Indian style eggs that is packed full of flavor with good for you ginger and turmeric. In India scrambled or fried eggs are typically made with chopped onions, cilantro, green chilies, and finely grated ginger, and sometimes spiced with a pinch of turmeric. Once in a while I love making Indian scrambled eggs for a change from my usual omelet.
Continue reading Indian Scrambled Eggs with Green Chili, Ginger, Onions & Turmeric
This is a teacake recipe that I came up with inspired by the giant zucchini our friend Karen dropped off from her garden. I had already made a Zucchini Curry and a Zucchini Soup with this giant squash. The next dish had to be something sweet and a teacake seemed like the perfect treat for this super tender zucchini.
When I came up with this teacake recipe I was trying to replicate a zucchini loaf bread I used to have at Peets Coffee & Tea years ago. It was super moist, not too sweet, with some lovely sweet spices, and a few walnuts. I used to admire the delicate green specks of zucchini that always caught my eye when I would take a bite.
Continue reading Zucchini Teacake with Fresh Ginger & Allspice
I have been wanting to make this cake for a while now as I’ve been thinking lately of a sweet my Mom used to make when I was younger called coconut burfi – which is a cross between a cookie and a brownie like texture – kind of like a blondie bar but without the eggs. I typically make coconut burfi with coconut, ghee, milk, cardamom, and sugar, all condensed down into thick creamy dough. It is poured into a mould and then cut into pieces after it is cooled. It takes a long time to make and is a lot of work. This coconut cardamom cake is my attempt to replicate a coconut burfi flavor but in a cake form.
If you are like me, you may not be familiar with the pineapple guava fruit. To be honest, I only discovered this fruit five years ago after we moved to our new home. In this beautiful landscape we saw these evergreen bushes with the most gorgeous blossoms.
Continue reading Coconut Cardamom Cake with Pineapple Guava Blossoms
I made a caramelized shallots, baby spinach, and ricotta stuffing for ravioli that Rani and her friends were making from scratch at her birthday party, and I ended up with some extra stuffing leftover. Caramelized Shallots, Spinach and Ricotta Ravioli
The stuffing was so delicious that I used it the next day to make a fluffy frittata. Continue reading Caramelized Shallots and Ricotta Frittata