Wednesday, January 28, 2015

Daikon "Risotto" with Spinach, Feta, and Pine Nuts

I have so many ideas to share about how to eat more vegetables! Recently I have been replacing different parts of our meals with vegetables. Last week and this week I made vegetable "risotto". Last week I made turnip rice for a red wine risotto and this week I am sharing a recipe for daikon rice. Daikon is a little like radishes in taste and like a rolling pin in size. It is quite crunchy when raw and cooks up quickly. This risotto made an excellent weeknight meal.


Wednesday, January 21, 2015

Tomato, Basil, and Red Wine "Risotto" with Aubergine

I am learning how to make vegetable "risotto". It is so simple and I feel myself getting healthier while eating it.

Real risotto requires minimal preparation time but quite a patient, long cooking time. Veggie risotto takes more preparation time but a fraction of the cooking time. Overall, I'm really happy with the "risotto" that I made out of turnip, which is pictured here.


First I used my spiralizer to make turnip noodles. (Here's my first spiralizer post and you can see which one I own by looking at the pictures and the links.) Then I took the turnip noodles and pulsed them in the food processor for about five seconds in total. I did this in batches, until all the turnip was turned into bits the size and shape of rice.

Wednesday, January 14, 2015

Bocconcini-Stuffed Meatballs


It was my tenth anniversary this month. I’ve been reflecting on what I love most about Anthony, and it’s still the same thing as when we first met. He makes me laugh. I am naturally a pretty serious person and I desperately need some levity in my life. Here are some examples, both in words and pictures.

“Good morning, Smiler!” he says gleefully to me. I am cranky when I get up.


Saturday, January 10, 2015

Weekend Links #39

Weekend Links is a way of sharing all the engrossing things I see around the internet. I publish Weekend Links approximately every month. As usual, I welcome your ideas and feedback.

food reading links:

--This pictorial guide to mushrooms (from Oh My Veggies) takes you through the main types, storage, and preparation.
--A guide to recipe copyright by Paleo Living Magazine. An in-depth look at recipe copyright from all angles.
--I'm still trying to find healthy milk to drink - and the latest wandering step is A2 Milk.

recipe links:

--I find wine too hard to navigate so I think I will try to learn something about whiskey instead. Here is a list of the best affordable bottles (from Serious Eats). And here's an extremely simple cocktail made with whiskey called The Presbyterian (from Martha Stewart). There's also the hot toddy, of course (from The Guardian's wonderful How to Make the Perfect [weekly recipe] column by Felicity Cloake).
--German mulled wine (from Rachel Cotterill). Even though I live in the tropics I am still desiring this warming Christmassy winter drink.
--I'm going to be making some veggie "risotto" soon and I plan to use this recipe as a guide: turnip "risotto" with spinach and rosemary (from Inspiralized).

books I'm reading:

--I just finished Man's Search for Meaning by Victor E Frankl, a classic which argues that we can all make choices and our life's meaning is found in making them.
--The Signal and the Noise: The Art and Science of Prediction by Nate Silver. It's about separating out the "signal" in data to help make predictions. He covers many fields such as weather, earthquakes, elections, sports, and health. Fascinating.

Thursday, January 8, 2015

Asian Omelette Wrap


The "omelette wrap" idea is a revelation to me. Use eggs as a wrapper for food? Ingenious! Grain-free and nutritious and very easy indeed. And I love eggs in all forms.

This recipe caught my eye in a Donna Hay magazine. So I suggested it to the Wednesdays with Donna Hay group in which I participate. I was completely taken in by the caption in the magazine:

Saturday, December 6, 2014

Edible Gift: Homemade Limoncello


Each year I make small, homemade gifts for Anthony's and my colleagues. One favourite is homemade limoncello, a simple lemon liquor. It was extremely easy to make, though it has to rest for a week, so if you want to make it, get started soon! All you need is lemons (organic, preferably), vodka, and sugar.


Sunday, November 30, 2014

Born Round by Frank Bruni [book review] & Italian Creamed Onions


I just finished reading Born Round: A Story of Family, Food and a Ferocious Appetite by Frank Bruni, a memoir by the former New York Times restaurant critic. It was very engaging to read about his American-Italian childhood. I was enraptured by the stories of the feasts his grandmother, aunts, and mother created for family events. Having a huge bounty of food was a sign of love in his family. Special occasions always merited a massive spread of food for the whole extended family. His grandmother even had two kitchens in her house, one in the basement for creating the plethora of dishes, and one upstairs for guests to marvel at how she cooked it all without leaving the kitchen in a disastrous mess. One of the dishes I made after reading about it was creamed onions.


Saturday, November 29, 2014

Shredded Salad with Dukkah Dressing

Dukkah is an Egyptian blend of nuts, seeds, and spices. It is usually used in Egypt with a bowl of olive oil for dipping hunks of bread. The dukkah mixture is made from toasted hazelnuts and sesame seeds, and the flavouring comes from cumin and coriander, also toasted.

Cumin and coriander seeds are "more likely to be found together than apart" in Middle Eastern cooking, according to The Flavour Thesaurus by Nikki Segnit (see my review of this astoundingly useful book). The brightness of coriander seeds offsets the dustiness of the cumin. Together with the nuts and seeds, they make an interesting and versatile mixture. I haven't been to Egypt yet, so I'm happy that this dukkah let me pretend for a while.


Saturday, November 22, 2014

Weekend Links #38

Weekend Links is a way of sharing all the engrossing things I see around the internet. I publish Weekend Links approximately every month. As usual, I welcome your ideas and feedback.

food reading links:
--This guest post on Eating Rules identifies one way in which thinking mathematically about our food can help (or hinder) us making healthy decisions: Math and Food: A Thought Experiment.
--How to help the world by not eating local, from Casual Kitchen. I follow Daniel for consistently quality posts like this one. (Related: This post about how food miles don't make up the most important part of environmental impact of food, from Farming Futures.)


recipe links:
--Flaxseed focaccia bread (from Healthful Pursuit); not only is it grain-free but it's got very few ingredients and they are all "ordinary" ones.
--Some vegetarian burgers that are made with cauliflower and chickpeas, hence they are called cauliflower hummus burgers. How great does that sound? From Oh My Veggies.
--Some people still don't know that cauliflower can be amazingly tasty. For this person, there is cocoa roasted cauliflower, from The Taste Space.
--I have made this pumpkin spice latte (from The Nourishing Gourmet) at home a few times for my autumn fix, since Starbucks here in Singapore doesn't sell it. In fact, in October they were already serving their Christmas drinks. Pfffft.
--Chocolate pecan pie, from Elana's Pantry. Holiday food!

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