Tuna With Pesto

Since there was a public outcry after my last healthy post (apparently
2 slices of bacon makes you a fatty) I decided to post another one today.  Sometimes when I am trying to be healthy, I
ruin it because I crave pasta all the time. 
I generally do not like whole wheat and whole grain pastas.  For some reason however, when I put a pesto
on a whole grain pasta, I really enjoy it.

This recipe is a combination of Giada’s Swordfish and
Spaghetti with Citrus Pesto
, Heidi’s Pesto techniques, and some tweaks of our
own (putting the citrus in the fish instead of the pasta, using whole grain
pasta, fish selections).  I find it
important to cite my sources so that I don’t pull a Cindy McCain.  I’m so Topical!

Click below for the recipe and pictures.

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Arugula Salad

We had a pizza party last weekend and we had a ton of
leftovers.  We used them in a variety of
ways, one being this salad.  We had the arugula
leftover because we had planned a salami arugula pizza but people got full and
we cancelled that one.  The only thing we
ended up buying for this salad was the fennel.

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Mandi loves cheesesteaks. 
She has been dying to share her recipe and process here with everyone.  So much so, that we needed to take pictures 3
SEPARATE TIMES in order to get them perfectly right!  That was fine with me because they are so
delicious that I don’t mind eating them multiple nights in a week. Click below for more!

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Authentic Tacos

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. 

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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!

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Cookin’ Up Some Quack

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 Boston
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

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I sneak a, Chicken Tikka, Masala at a gala event

Oh chicken tikka, like spaghetti with meatballs and general Tso
before you, you have no cultural reference. 
The California
roll of Indian cuisine.  Created by an Indian
expat in Britain
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

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Beach BBQ

Today is the coldest, windiest, dreariest day we have had
here in Bermuda this winter.  Just when I was thinking the weather would
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 Bermuda, I have decided to post
some beach BBQ pictures from last year. Click below for the rest of the pics

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Pad Thai – REVENGE

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. 

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Pizza Party!

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.

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Failure – Pad Thai

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.

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