Here is a recipe for pozole rojo with pork, but I used chicken. The broth I made simmered for a few days as well. I like my pozole topped with chunks of avocado, micro cilantro, scallion, a little feta cheese, and a squeeze of lemon or lime. I buy my dried hominy from Rancho Gordo online, but I plan to stop by the Native Seeds Search retail store in Tucson soon.
Gado-gado is an Indonesian salad with a spicy peanut sauce that I grew up eating often. I made it for dinner about two weeks ago and it took me right back to my parents’ kitchen and then to the kitchens of my relatives in Indonesia. Food can have that affect on a person’s memory, causing a bit of nostalgia I guess. In our family, we ate with our hands a lot and it’s odd that I don’t do that as often anymore. I need to change that.
The peanut sauce I made pictured above was not that light, but the sun was hitting it in a way that makes it appear too light, which is not the case at all. I just had to point that out… Read the rest of this entry »
Yes, another chocolate chip cookie recipe. What can I say? This one is particularly good. Kim Boyce’s chocolate chip cookies from Good to the Grain. If you don’t have the book, Molly of Orangette has the recipe on her blog. I followed Kim Boyce’s recipe almost exactly. Read the rest of this entry »
Well, hello there! I have a bunch of blog posts that I’d like to put up but first I’d like to express my love for asparagus season. I’ve been able to get some fresh asparagus at the farmers’ market, but the gorgeous purple asparagus pictured above I bought from Sunizona Farms. I’ve been happy with the farm boxes that we buy from them on a sometimes weekly basis, depending on if I can make it to the farmers’ market or not. They have beautiful vegetables, herbs, micro greens, and sometimes fruit. Anyway, I made a shaved asparagus pizza for dinner last night and I’m still thinking about it. Read the rest of this entry »
When I make almond milk each week, I tend to just blend the soaked almonds (right photo above) with a few dates and strain the mixture through a nut bag to get the milk. I buy the almonds that I use from Massa Organics. One bag lasts me about 4 weeks or so, unless I make a double batch of almond milk one week.
