2010

A Weekday Brunch for a Sunny, Busy Day

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Grill Cheese Sandwich with Avocado and Tomato Salad
Grill Cheese Sandwich with Avocado and Tomato Salad

It’s a guilty pleasure to relax on a weekday morning on one of the year’s first warm days. The day started off with a run in the sun. After wards, a quick brunch was served before attending to daily tasks and jobs. It’s a weekday after all, a lazy one, too.

Grill Cheese Sandwich: Seed Reduction Bread + Sharp Cheddar cheese + Parmesan cheese + tomato slices + Basil Pesto
Salad: Green Leaf Lettuce + Avocado + Tomato Slices + Crumbled Goat Cheese + Chopped Green Scallions + Balsamic Vinegar + Olive Oil + Salt + Pepper + Lemon Juice
Faux Mimosa: Orange Juice + white wine

Oscar’s Dinner 2010: The Glamorous Way to Building an Immune System

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Thai Curry Shrimp with Roasted Eggplant over Brown Rice & Bosc Pear Avocado Salad with Ginger Vinaigrette
Thai Curry Shrimp with Roasted Eggplant over Brown Rice & Bosc Pear Avocado Salad with Ginger Vinaigrette

On the day of the Oscar Awards, the boyfriend woke up with plenty of coughs. A menu was quickly planned to fight his cold during the glamorous event. A spicy and citrusy meal that is full of vitamin C was created. Hopefully, the dishes will build his immune system, and I’ll stay healthy and happy. Read more →

Going Bananas in a Few Simple Steps: Banana Bread

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Banana Bread with Pecans
Banana Bread with Pecans

Writing this post is driving me bananas. Perhaps the one-bowl recipe is too simple to create a story around it. Instead of forcing creativity, this will be a short post. With this basic recipe using over ripe bananas rapidly turning black, “make it your own” by adding another nut, cranberries, or chocolate chips. Serve with a good cup of coffee or loose-leaf tea. Like this post, making the bread takes a few minutes, and it’ll be ready within an hour. Read more →

Breakfast Couscous with Dried Fruit and Nuts

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Breakfast Couscous with Dried Fruit and Nuts
Breakfast Couscous with Dried Fruit and Nuts

Often couscous is served as a savory dish. Rarely, is it eaten for breakfast. This sweet dish was created a few years ago. It’s a lighter alternative to the heavy-weight oatmeal cereal. Store it in a tightly sealed container in the refrigerator, and savor it one bowl per morning. Fight the usual 3 p.m. weekday sweet snack attack with this treat, too. Change the amount of nuts and dried fruit to accommodate a preference for flavors. Serve with Greek yogurt and drizzle honey to your sweet taste.

Sidenote: A friend on my facebook page suggested serving it with coconut milk. Sounds delicious to me! Thanks, Lauren!

By the way, I love Oui, Chef‘s Chewy Fruit and Nut Bars recipe. Read more →

The Art of Making Cream of Mushroom {and Chicken} Soup, Not Inspired from the Can

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Creamy Mushroom Soup

Strolling through a museum, a friend asked if I liked Andy Warhol. The answer is usually automated: “Yes, he’s one of the greatest artists of the 20th century!” On that day my perception of art was being challenged, for I wanted to think about my answer. “I don’t know,” was my response, “My opinion right now is based on what art classes tell me to like.” Andy Warhol spiced up his creativity by using ordinary objects in pop culture. He screen printed an image of the canned Cream of Mushroom soup because of its banality of flavor. That day, I had the lovely pleasure of viewing artwork from other artists made with dirt, sticks and clay shaped like unmentionables. It was artwork inspired from the can. Read more →