Everyone likes to eat, right? So let’s create some tasty treats! Anything related to food can be found here, whether it’s a finger-licking good dessert or a savory main course. Baking, frying, sauteing, mixing, oh my!
This spinach pie has become one of my signature dishes since everyone who has tried it loved it and my mom now makes it often for guests too. It’s incredibly simple to make and tastes amazing! I have modified my go-to recipe for the pie since the first few prototypes to make it even easier and more according to our tastes. Continue reading “Spinach Pie”
It’s rather funny that when I lived in Morocco for a while, I learned to make couscous not from the locals (because those who knew how to make it could not explain it to me in a language I understood), but from a recipe I found online. I modified it by watching the locals and the way they prepare it, but that’s not where I got the explanations. Anyway, this is how I learned to make it, which is a fusion of the two ways, later modified for the tools available stateside. Continue reading “Moroccan Style Couscous”
Back in 2011, when NASA invited the public to join the astronauts of the final space shuttle mission in an “All-American Meal,” I had to participate. The meal included the basics of a summer backyard grill: grilled chicken, Southwestern corn, baked beans, and apple pie. This was also the first time I ever made an apple pie (I had to, for this occasion). Continue reading “Chicken with Veggie Salsa”
I made this salmon in a cranberry glaze a while ago and haven’t made it in a long time because my husband doesn’t like sweet sauces on meat, so I don’t remember my inspiration for this, but it was pretty delicious!
It was quite quite easy to make, but the sauce does take a while – at least it did for me. It also depends on how thick you want the glaze to be. It can be more of a sauce, which takes less time and supervision at the stove, or more of a glaze, which needs more time and care. Continue reading “Salmon in a Cranberry Glaze”
Inspired by the Avocado Feta Salsa (I saw it on Pinterest, so actually just inspired by the picture of it), I have been obsessed with this salad for months now. It’s my favorite go-to salad when I have enough time to make it and have the right ingredients. I didn’t read the ingredients from the recipe since I only saw the picture, but the way I make it is quite similar to the original – I just don’t use it as a salsa. Continue reading “Avocado Feta Salad”
It seems fitting that the first post in this new format (I upgraded from a self-scripted journal to a full-blown blog with comments) is about one of my favorite subjects: food.
Confession: I love cooking, I love experimenting with different flavors, and I love creating tasty concoctions from various aspects of other recipes. The problem is that I don’t have the time to do that anymore, so lately I have been resorting to the familiar, the recipes I can’t even call recipes because I have no idea how much of what goes into them. No longer do I count the spoonfuls (of various fullness), instead simply emptying the contents into a mixing bowl. Some might call that being an expert; others will consider it sloppy. It doesn’t really matter to me because I’ve never even followed a recipe exactly. There is always something I estimate, substitute, omit, add, or splice with another recipe. In essence, I use recipes as ideas, often reverse engineering my own recipes from pictures of dishes. Following parts of recipes seems to only be a lesson for a new technique or a dish completely unfamiliar to me (last time I remember doing that was when I didn’t know how to make the crust for an apple pie).