On Friday I posted my usual tacos that Mandi and I make most
Thursdays. This past week however, we
were trying to be healthy. We still
wanted tacos, so we decided to make a more authentic Mexican version of tacos
from the cookbook “Authentic Mexican” by Rick Bayless. I’ve had this book for a few months and we
had yet to make anything from it, seeing him on top chef last week prompted me
to finally open it up. While what we
made isn’t healthy, it is better then the tacos we usually make, and since it
was different, we would be more conscious of not stuffing ourselves. It turned out really great and I think if we
made it one or 2 more times it would be even better with a bit more kick in the
sauce. Click below to continue.
Tacos. Almost every
week since college I have eaten tacos on Thursday night. At one time it was much simpler. Taco kit, jar of salsa, bag of cheese, some
pre washed/cut lettuce, and call it a day.
As the years went by, we swapped out the pre made ingredients one by one
to get where we are today. Trade a jar of salsa to bought fresh salsa to
actually making salsa. Go from the taco
seasoning packet, to half the packet and some of your own spices, to fully using
your own blend. This obviously is a very
American version of tacos, tune in Monday and I will post a more authentic Mexican
version of tacos we actually made last night!
Today I have a guest post from the design team. Rich and Kim had a few friends over Rich and
Mike’s apartment and served them a delicious looking duck dinner. When a bunch of friends get together like
this, it makes me wish I could be back in
hanging out with them. But in a few
weeks, I will be making them jealous with weekly beach trips so it isn’t so
bad. Rich’s comments will be in green,
and I might make a few in black.
“Cookin’ Up Some Quack”
Kim, Mike, Steph, Alex, Amy, and I were the 6 party people
on Friday… good thing there weren’t any more people than that, even
though I invited 5 other people who couldn’t come. The amount of food
ended up literally being just enough and there was only 1 piece of Duck left
Oh chicken tikka, like spaghetti with meatballs and general Tso
before you, you have no cultural reference.
roll of Indian cuisine. Created by an Indian
to help western palates adapt to Middle Eastern flavors, Chicken Tikka Masala
is the most popular “Indian” food around.
Since we hadn’t cooked Indian before, we thought it would be a good
starting point. We didn’t have much time
to cook that night, but this recipe seemed so simple, what I had overlooked was
resting and marinating times. Because of
this, our final product was slightly on the bland side but still really
delicious. Click below for more
Read more »
Today is the coldest, windiest, dreariest day we have had
turn and we would be at the beach in a few weeks, we get this crazy storm. I had coffee today for the first time in
months when I got in to work because the ride was so crazy. Gigantic waves were crashing into the sea
wall and splashing upon the road. Gale
force winds threatening to toss my bike like a child’s toy off of the asphalt
and on to the rocks below.
To further warm my body and mind, and remind me that spring IS
coming here in
some beach BBQ pictures from last year. Click below for the rest of the pics
Note- This is the second pasta recipe in a short period of
time. I have 3 comments:
We love pasta and make it all the time
2. I am
trying to clear out pictures taken with my old camera
week has a theme – “Happy Chicken Week” – no pasta there
Anyways, there are a ton of pictures here, but I couldn’t narrow
them down any further cause this was an awesome night and a great meal. We cooked for almost 4 hours then watched a
foodie movie. What more can you ask for?
This is a direct recipe from Giada De Laurentiis. You can find it here on the food network
website and in her cookbook “Everyday Pasta.”
I am going to explain the recipe as we go today.
We had revenge on pad thai this past weekend. I didn’t take as many pictures this time
because we had so many good ones last time.
Also because once you get going with this dish in the wok, you need to be focused and keep the
ingredients coming. If you are serious
about trying pad thai, check out chez pim and read her page on it. It may seem long, but you need to read
through it to get the idea of how to make this dish really great.
Last Friday, we had a few people over for a pizza party. We made 9 different pizza varieties and fun was had by all. In a month or so, I will be doing a real pizza post, detailing the cooking process, dough, and toppings. For now, I leave you with a few pictures of what the kids call “food porn” complete with the pizza upskirt.
This past Sunday afternoon I had a big plan to make stock. Unfortunately I hadn’t checked my bank account in a few days and when I was about to leave to buy the supplies I realized there was no chance. I quickly flipped through Mandi’s new Jamie Oliver cookbook thinking pasta would be delicious and knowing we had eggs and flour so the actual noodle part would be free. I found an extremely simple recipe for pasta with meatballs and tomato sauce. This intrigued me because I suddenly realized that I follow all sorts of recipes for all types of food, but when I make spaghetti and meatballs I always just do my same variation on my mother / grandmother’s recipe. Something new might be fun. Click below for recipe.
It happens to everyone. Some days you just shouldn’t be in the kitchen. There are signs all around telling you it isn’t a good idea, but when you are really excited to cook you sometimes ignore them. Last Friday Mandi and I had BIG plans to make Pad Thai. We have been trying to eat less meat lately so we thought this would be a great meal because you can use tofu as the main protein. We have made a few different Thai dishes including a green curry so we thought this wouldn’t be a problem at all. Click below and see why it was.