No.12: Flour’s Banana Bread
I said yes when Mad Scientist asked me if I wanted very ripe bananas. Don’t ask where he got them, but my gain. And there I was, staring at the ingredients again. I don’t know why I do this but I...
View ArticleNo.13: Stuffed Meatball Slider on Soft Pretzel Roll
We don’t usually go out on Valentine’s Day because there’s nothing better than home cooked meal over a good glass of wine. Over the years, I started to realize that I don’t have to cook 5-star...
View ArticleNo.14: Chocolate Cream Cheese Scone with Banana Ice Cream
Occasionally, I can be very grumpy in the morning. I’m sure I’m not the only one. One morning, I seriously was in a foul mood. I left for work without saying “I love you” to Mad Scientist. By...
View ArticleNo.15: Baked Quinoa Crusted Chicken with Peanut Sauce
Photos shown with thinly sliced English cucumber and Soba/buckwheat noodles. You can find soba noodles in the Asian food aisle at major grocery stores nowadays. As food-label reading became one of my...
View ArticleNo.16: Caramelized Onion & Prosciutto Gluten Free Pizza
Try the topping with a slice of bread or pita and toast it for a couple of minutes. Good snack or appetizer if you’re looking for small portion food. Alternatively, you can even use a sheet of pie...
View ArticleNo.17: Popunder: Popover with Poached Egg, Roasted Tomatoes & Gorgonzola
Variations on what you can do with this topping is in the recipe below. You can also serve without breads. My journey with popovers started when I visited Mad Scientist who was in Massachusetts for...
View ArticleNo.18: Apple Bourbon Cream Cheese Wontons
These wontons can be baked or fried. They make awesome finger desserts at occasions like… Easter. I was going through old photos on my computer and came across the folder called “food.” Honestly, I’ve...
View ArticleNo.19: Deviled Potato with Egg Yolk Filling
My exploration started when I asked… “what if I stuffed this in this?” As I research the history of this widely known dish, deviled eggs, I came to know a lot of things, like… they still call them...
View ArticleNo.20: Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette
I carry my black BYO lunch bag or some sort of insulated bag most of the time. It’s one of the tricks I’ve learned when I started to eat healthier – carry my own food. There are exceptions but it’s so...
View ArticleNo.21: Green Tea Tapioca Pudding
I came to really appreciate the green tea when I moved to New York, about 17 years ago. Drinking a hot cup of green tea meant nothing to me growing up as it was always there, and it’s sad for me to...
View ArticleNo.22: Asparagus Cheddar Focaccia
I’ve been trying to perfect my bread baking skills for a few months. I still am not satisfied with sandwich breads, but I think I finally am able to say that I got the basics covered now. For me,...
View ArticleNo.23: Dark Chocolate Peanut Butter Cookies
Peanuts and I have a lot of good memories. My best friend growing up was a huge fan of Snoopy and I got sucked into the world of Snoopy. She and I even went to Snoopy themed Halloween parties. My best...
View ArticleNo.24: Frozen Mango Pineapple Margarita
I think the easiest part of all things related to food is eating. And I enjoy that, a lot. If someone would ask me what may be the hardest, I have a couple of answers. Growing “ingredients” is one of...
View ArticleNo.25: Baked Cauliflower & Broccoli Falafel
Photo shown with a spoonful of lemon-yogurt sauce. I’ll be honest. I’m not up for writing today. A bit stressed out. But out of all the things, one of the hardest things I’ve gone through is I crave...
View ArticleLab Journal: May 14, 2013
I’m sitting here looking at a pile of food magazines, cook books, and notes. I have things to organize and follow up while I wait for the dinner to come out of the oven. It’s been quite busy at work...
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