Cauliflower Rice
Caulifower is an extremely versatile vegetable that is low in fat and carbohydrates but high in nutritional density (dietary fiber, vitamin B & C, and carotenoids). I used to just roast or steam cauliflower but have discovered lately that this vegetable can be a great substitute for a lot of different grains and starch-heavy foods … Continue reading
Balsamic Roasted Carrots
Whenever I move to a new place, one of the biggest elements for me to settle in is getting a handle on all the grocers and local markets. When I discovered Singapore’s Tiong Bahru wet market over a year ago (and subsequently moved to live right next to it), everything started to click into place. Now my Hong Kong … Continue reading
Miso Enoki and Cabbage
This was an accidental recipe that luckily turned out to be a Friday favorite. As often happens when I have too many meals in mind at the grocery store, I tend to buy only half of the ingredients needed for a number of different recipes. I had some enoki mushrooms as was intending to make … Continue reading
Cauliflower and Hazelnut Stuffing
Continuing the test kitchen gluten-free stuffing adventures outlined in my previous post Gluten-Free Chicken Sausage and Apple Stuffing… In my search for the ultimate gluten-free Thanksgiving stuffing recipes, I ventured into the breadless varieties. There are plenty of bread substitutes to use, and I think the key is to find something that is very mild … Continue reading
Gluten-Free Chicken Sausage and Apple Stuffing
Since moving to Hong Kong last month, I have been attempting to improve my nutrition by focusing on healthy cooking and exercising regularly (the latter is a bit harder to maintain). Compared to my previous abodes in California and New York, the Hong Kong organic health food scene seems to be still in fledging stages; however, it … Continue reading
Herb Crumbed Chicken Breasts
Quick and easy chicken recipe from Stuff It: The Great Little Book of Chicken Dishes. For a fancier version of this herb crumbed coating, try Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze. The original recipe is below, but I improvised a bit as I was missing a couple ingredients (sad I know… considering the … Continue reading
Whole Roasted Red Snapper
A very simple Caribbean fish recipe from the Admiral’s Inn in St. John’s Antigua that was featured in the Bon Appétit Dec 1995 issue. This fish can be prepared 1 day ahead and then refrigerated until ready to bake. I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a kind of Carribean-French-Mediterranean … Continue reading
Summer Vegetable Gratin
Another Thomas Keller special from his Ad Hoc at Home cookbook! This is a healthy, low fat gratin recipe without the heavy cream and cheese. Layers of summer squash, eggplant, tomatoes, and onions are baked with a sprinkle of bread crumbs and Parmesan cheese to get a light golden crust. This is a good dish … Continue reading
Grilled Zucchini with Lemon Salt
I adore grilling vegetables. It makes it feel like summer — and not the sticky humid Singapore kind. But the breezy, pool or beach side type of summer BBQ that you wish would never end. I picked up some zucchini to cook as a side dish for steak, as I was debating making the Zucchini and Almonds Natalya had made … Continue reading
Vegetable Couscous
This was the first time I have “made” couscous before and it was ridiculously easy. The couscous most stores sell are actually instant couscous that has been pre-steamed and dried. All you need to do is add boiling water (1:1 ratio is standard) and let it sit for a few minutes. The taste of this light and fluffy pasta … Continue reading
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