I’m in a serious rut. I’m trying my best to get out of it, and I’m hoping that since winter is looming and inevitably it will be time to switch from fruit salads and grilled meats to stews, soups and ragouts, I’ll finally be able to. This recipe has been my go-to for the last few weeks. It’s easy and I like it and most of all Jérôme can’t get enough of it. He requests it nearly every time we’ve got chicken to cook, and for now I’m not complaining. I’ve made several variations (with or without bell peppers, flakes of coconut, etc.) and they’re always great, a nice, fairly quick weeknight dinner. Continue reading
Yes, I’m still obsessed with peanuts. After chicken satay and peanut butter oatmeal sandwich cookies, my most recent use for my favorite “condiment” was an Asian-inspired dish that came together in no time. I don’t have a wok, but if you do, I bet this will be even better. You could obviously sub in whatever fresh veggies you have on hand, but I think shaved carrots and broccoli went especially well with the salty, nutty sauce. If you can’t find Asian fish sauce, you could use soy sauce with no worries. Have fun with this one! Continue reading
I remember growing up and the anticipation of Grandma’s fudge on Christmas day. As with her famous turtles, fudge was a once-a-year kind of dessert, which lead me to believe that it was probably one of those super complicated recipes where I’d have to slave over the stove all day long with a candy thermometer trying my best not to burn everything. I couldn’t have been further from the truth.
Who doesn’t love a smoothie? Even if you’re not really that into fruit, I think just about anyone can find the right combination of fruits and nuts, spices, roots and flavors. I was hoping to find blood oranges again at the supermarket but alas; there were none. I bought bananas and pears and kiwis instead, but the only fruit that was ready to eat that day were the bananas. I’d been craving a smoothie for a few days and knew I couldn’t wait for those pears to ripen up… So I thought… What goes well with bananas? Peanut butter! And what would be my secret ingredient? A small piece of that massive hunk of fresh ginger I’d just purchased! Continue reading
I am a fan of peanut butter. It’s versatile. Slathered on slices of apples, mixed into a savory Asian-inspired dish, made into a marinade for chicken, and of course, as a cookie. It’s a pure comfort food, and laced with rich nostalgia and childhood memories. And peanut butter and chocolate in any combination? Forget it. I’m sold.
I have a soft spot for oriental food. The coconut milk, the cilantro, the lime… I came home from work one evening with an intense craving for chicken korma, but found myself without any coconut milk. I started cooking my chicken with onions anyway and added a bit of shredded coconut. I knew that the dish would disappoint me, because it wasn’t exactly what I wanted. So I decided to change things up. I spotted an unopened jar of peanut butter in my pantry and knew instantly that the only thing that would kick my craving for korma was satay. Continue reading
I was home sick a couple of weeks ago and in need of comfort food. I stumbled upon this recipe on Twitter (via Two Peas and Their Pod) and felt feelings of overwhelming joy when I realized I had everything I needed to make it in my kitchen. Literally five minutes after reading through it I was ready to bake, my apron tied on and my taste buds eagerly awaiting the end result.
This was my first time making sandwich cookies, which are a fabulous two-for-one invention that involves various frostings and fillings. Why hadn’t I tested them in my own kitchen yet? I don’t know how I held out so long, but let me tell you that I see a lot of other varieties in my future, starting with the Faux Martha’s salted dark chocolate nutella version. Yum. Continue reading