This fried rice has tons of fresh flavor from the herbs and a nice background sweet creaminess from the coconut.
I’ve been dying to get together with my blogger friend Bianca to cook some Filipino food for years, and the stars finally aligned to make this happen a few weeks ago. She recently quit her job so she could finish up her degree and we realized that we both have Wednesday afternoons completely free. Check out her blog today for more on this same recipe, and again later this week for some other stuff that we cooked that day. Hopefully we can do this again a few more times before her semester is over so I can taste more of this delicious cuisine I have never been exposed to before!
You guys know I love to make twists on the burrito from all over the world. There are even some good versions in Stuffed! The key to making this work is not just slapping a bunch of exotic ingredients into a tortilla, you really have to take the time to replace all of the burrito staples like rice, beans, meat, and salsa. This week Mandi and I made an incredibly tasty Persian take on the burrito. For the rice, we used a sour cherry rice complete with the crispy bits Persian rice is famous for. In place of beans, we used lentils. The meat was a classic marinaded chicken, salsa was a Persian tomato-cucumber salad, and for sour cream, we made a yogurt sauce.
Some people say that your soup is only going to be as good as your stock, and that store bought stock is not really an option if you want a really good soup. If you read this blog at all, you probably know that I disagree with this statement, and have no problem using store bought stock in most of my soups. Most of my soups though, are loaded with lots of stuff, and the broth isn’t really the star. This soup however, making your own broth is essential because the broth IS the soup. It’s loaded with spicy peppercorns, savory parmesan cheese, and bright lemon flavors. I get this soup as takeout when it’s been a long week, but I decided to make it from scratch last week. It worked out well because I was sick over the weekend, but I had a ton of this soup to help make me feel better!
These mushrooms were a healthy and easy weeknight dinner and came out wayyy better than I even imagined. In fact, I was having a beer with some friends at a burger place near my apartment and I had to leave to make these just as their burgers were arriving to the table. I was really questioning my sanity, but after one bite of the mushroom I totally forgot about the burgers!
When I am eating less meat, I make sure to get a good amount of protein in my diet via nuts, beans, and quinoa. Since I work in a burrito shop, you could imagine that I get kinda bored with eating beans. The idea for this casserole was that I had a bunch of veggies in my fridge, and I wanted to douse them with tomato and bake them, so I decided to puree beans in with the tomato to get the protein in there without really noticing the beans. I also was pretty curious about how the texture and flavor would be. In the end, I absolutely loved everything about this dish and will make it again for sure.
This is NOT the soup that many Persian people serve at their wedding. It\’s actually a riff on Italian wedding soup, but instead with Persian flavors.
A Mexican and Thai fusion dish that combines tamales stuffed with spicy beef, and a creamy coconut green curry
A hearty rice and avocado salad that is great for a healthy weeknight dinner in the summer.
A boozy dish that uses cherry and cinnamon flavored bourbons to infuse beef and rice with a slightly Persian flavor.
A mash-up of chicken parm and chicken tikka masala