Brunch Set up

Here is a simple Brunch set up of my Huevos Rancheros!





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Thai Basil Wrapped Tuna

For the platter I first wash and plate some Thai basil, next I roll each thinly sliced tuna in the center of the leaf, next I the entire plate with a larger amount of green onions and sliced jalepenos. This dish is very pleasing to the eye and once everything is prepared, it takes moments to assemble.

For the sauce I made a spicy chili oil sauce:

First I use a few tablespoons of chili oil
soy sauce
rice vinegar
saracha



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Ahi Tuna Sashimi platter with a kick of spice

Using the fresh tuna and a really sharp knife I was able to thinly slice the tuna. Arrange the tuna on a platter of your choice, I top the entire dish with sliced jalepenos as well as avocado, sliced green onions, cilantro.

For the sauce which I add in last, I mix the following and pour on top of plate

soy sauce
rice vinegar
sesame oil
lime juice
minced garlic
dash of chili oil




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Spicy Tuna on Crispy Rice Cakes & Tuna tartar on wonton skins

I mix minced sashami grade ahi tuna with saracha, sesame oil, cilantro, minced, jalepeno, cubed avocado. For the rice cakes you first boil some rice until its cooked making sure you fill the pot with water and the rice soaks up all the water. For the rice cakes you first form the balls and then sprinkle them sesame seeds and a little bit of soy sauce. To fry them you want to use a frying pan with some sesame oil until each one is golden, making sure to flip them to crisp up each side. Top each cake with some tuna, I use my hands because this is the easiest way to ensure the tuna stays on the cakes.



Using the same tuna, I just fried some wonton skins in the same oil.



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Truffle Edamame

So here you boil the edamame the same way you would, once boiled place the beans into a pot with truffle salt, sesame oil, a dash of soy sauce and 2 tablespoons of truffle oil. Allow the beans to soak in the sauce and then serve them cold or warm. This is extremely easy to prepare and guest love munching on them.




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Ginger Dressing Salad

Here I have my ginger dressing salad, this time I cut up some romaine lettuce, sliced onions, sliced cucumbers, sliced avocado, topped with radish sprouts. For the dressing I mixed several tablespoons of soy sauce and rice vinegar, 1 lime, sesame oil, salt, pepper, fresh minced garlic and fresh minced ginger. Mix everything together and pour on top of salad.



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Garlic and Herb Burger Sliders

I buy these really cute mini buns from trader joes that are vegan since I don't mix meat and milk and a lot of hamburger and hotdog brands add in milk to their breads. For the meat, I use the TEVA brand of kosher meat, in a container place the beef inside with , salt, pepper, minced garlic, minced parsley, cumin, paprika, tumeric and mix everything really well with your hands, roll each burger in your hands and make them nice and big because they will shrink a ton once you cook them on the BBQ. Cook them until they looked cooked. For the burger I toped the top buns with my Sun Dried tomato and garlic aioli and on the bottoms I placed some white onions and a slice of tomato. By the end there were none left!




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Garlic and Herb Potatoes

These potatoes are loaded with flavor and will make your entire kitchen smelling like heaven. First chop some potaotes, I used buttery reds but you can use any kind, next I sprinkle some paprika, cumin, salt, pepper olive oil, minced garlic, chopped Italian parsley. In a bowl coat the potatoes everywhere and place on a baking sheet. Place in the oven for about 30 minutes on 375. YUMMY





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Sun-dried Tomato and garlic aioli

This sauce is great on burgers or can be used for dipping french fries, either way I promise you by the time your meal is over with you won't have any leftovers! I start off by using a light mayo, add in a few squirts of saracha, sprinkle in them chili flakes, cayenne pepper, minced garlic, fresh ground pepper, and lastly I chop some sun dried tomatoes that have been soaked in oil. Once you mix it all together it becomes a redish color.




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Start them Young!

Children are a great help in the kitchen if you allow them to assist you, in my preschool classroom I allow my students to help mix and add ingredients all the time. Giving them a plastic knife is safe, yet they figure out the ways to help as much as possible.






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Easy Miso Soup

Making miso soup is one of the easiest safe proof soup you can make. Using some basic ingredients that you can find at your local Asian market pick up the following items to make your soup.

Miso Paste- The brown colored one
Dried pieces of seaweed for soup
Soft package of Tofu
Sliced green onions for decoration

First you bowl a pot of water and add in 3 tablespoons of the miso paste, Add in a handful of seaweed and lastly add in the tofu, but make sure to cube it in small pieces first. The scallions are added before serving if you like the flavor of onions.




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Dinner presentation

For a dinner presentation I usually place some flowers in a vase and set in the middle of the table. Start off with a nice warm bowl of vegetable soup or chicken soup. Using my home made recipe for bread I made a nice large loaf. A salad is always a nice colorful and healthy addition and of course a main dish like my honey marinated chicken and potatoes!




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Yogurt spicy salad

I used half mixed greens and half arugula, the spice from the arugula along with minced spicy peppers of your choice gives the dressing a nice kick. Chop some red onions and tomatoes and some fresh endives. For the dressing use one tablespoon of greek yogurt of your choice, 2 limes, olive oil, salt and pepper.





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Sauceless Pizza!

I picked up a nice ciabatta bread from trader joes, sliced it in half cutting off the corners. Next I sliced some different colored large heirloom tomatoes, sliced some mozzarella cheese on top followed by sliced fresh basil and grated garlic on top. Salt, pepper for flavor and place in oven for 20 minutes on 300. Your end results should be oozing with yummy cheese, sweet tomatoes and spice from the garlic. I cut the entire thing into squares so each person gets one tomato, a slice of cheese.






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Persian Chicken Soup: Abgosht

Abgosht literally means water of meat in Farsi, being half Persian I've been exposed to the wonderful flavors of the middle east. Its translation is funny, but so simple and satisfying to create. First you want to saute some white onions in tumeric and cumin, next fill the pot half way full with water and add in a tablespoon of chicken consume, you don't have to add it in, but you can if you like. Using a whole chicken, place that into the pot as well, about a full cup of dried garbanzo beans and 3 dried lemons. For the lemons you want to stab each one about 3 times using a knife so the flavor of the bitter lemon gets into the soup. After boiling everything for about 3 hours or so your entire soup has a booming flavor of chicken. People usually serve the soup in one bowl and the chicken in another, but you can do it whatever way you like!




Similar soup, but with a type of meatball called Gondi already posted on the blog





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Mixed greens and Yellow golden beet salad

For the beets you want to boil them hole in a pot on the stove top for about an hour and a half or until cooked. Stab a fork in them to see if there soft. Once cooked, peel the skin off using your hands and slice them. The inside color is vibrant and delicious in flavor. For the salad fill a bowl with some mixed greens, tomatoes, onions, I also shaved some raw watermelon beets into the salad and shaved parmesan cheese. For the dressing I used some olive oil and balsamic vinegar that I picked up at a specialty oil store. Mix the salad together and enjoy the colorful salad in front of you!



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Garlic, Rosemary, Sage, and Parmesan cheese Focaccia bread

I saw a recipe on pinterest one day and I had to try it out for myself, Baking bread in a dutch oven? It sounded insane and something I had to see for myself. For the dough I mixed the following, first kneading the dough just for a little bit.

3 Cups flour
half cup oil
teaspoon of salt
1.5 tablespoon of Yeast

Allow the dough to rise for an hour before placing into oven, covered with a damp paper towel. Next I topped the bread with fresh minced garlic, chopped sage and rosemary and lastly I finely shredded fresh parmesan cheese on top. Oil the inside of a dutch oven and place bread into the pot, heat oven on 350 and place pot inside, bake for about 10 minutes covered and then 20 minutes uncovered. This creation was so simple and amazing in flavor and texture.






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My Farm Experience!

I have already visited twice and both times I walked out refreshed! Visiting a farm is a gift in itself, but for a food lover its an experience in itself. I had the chance to visit Underwood Farms in Moorpark California. I loved everything from the animals, to the produce. Once you enter you have the chance to visit the various animals they have. Bulls, cows, horses, chickens, are just a few to name. As far as the produce you can choose to take a tractor ride or walk through the fields yourself. Each produce item has several if not a bunch of types, shapes. I enjoyed collected peppers, tomatoes, strawberries, squashes and lettuce. Every item I bought I used in my cooking and the flavors were on another level, they do not compare to what you purchase at the market. They are bursting with flavor. To my surprise the farm items were much cheaper then the market or even farmers market. My wagon full of items came out to about $20. I highly recommend this for children and adults!












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Tuna Tartar Crostini

To make the tuna mixture I used sashami grade Ahi tuna which you can find at your local whole foods market, make sure to get a fresh piece, once the tuna is almost minced add in sesame oil, saracha, japanese mayo, chili flakes, soy sauce, and pepper. I added in some fresh minced cilantro and avocado.

For the bread, slice and lightly toast in an oven for a few minutes, place a helping of spicy mayo which is just some mayo and saracha mixed together.

Top off bread with a spoonful of tuna mixture, and a sliced jalepeno! You can also add in minced jalepeno to the mixture itself, depending on your level of heat.




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Bruschetta

I sliced a fresh baguette, topped it off with some truffle gouda cheese and place in the oven on 350 for about 10 minutes , next I created the tomato topping using heirloom tomatoes, salt, pepper and olive oil. Allow your guest to create their own or do it for them!



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Sauteed Asian Style Veggies

I used yellow wax beans, eggplant, purple bell peppers, and yellow zucchini. I cut the beans in half and chopped the rest of the items into cubes. For the sauce I mixed in some fresh minced garlic, two tablespoons of hoisin sauce, a teaspoon of sesame oil, and a dash of saracha! Place all these items in a frying pan and saute on a stove top. Make sure to leave a lid on the mixture so the veggies are able to cook with moisture.



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Garbanzo bean salad

So easy yet so delicious! For the dressing I mixed a tablespoon of rice vinegar, olive oil, salt, pepper and a tablespoon of pomegranate vinegar. For the salad I sliced english cucumbers with its skin, tomatoes, a can of garbanzo beans, slice red onions, and minced fresh parsley!



Similar, but without beans and added colorful peppers



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Healthy take on Huevos Rancheros

I fry each corn tortilla in canola oil on the stove top, make sure to take out before it gets too brown

For the arrangement I place a handful of arugula, next I sauteed some fresh cherry peppers with white onions. I place the tostada on top of mixture and top off with eggs of your choice. For "the sour cream" I actually used greek yogurt that I mixed with cayenne pepper, saracha, salt and pepper!



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Rosemary, Sage and Garlic Bread

For the bread itself I Used the following: Mix the yeast and warm water first and then the rest

3 cups of flour
3 tablespoons of yeast
2 cups of warm water
a teaspoon of salt
a half cup of oil
mix all together, knead, until smooth!


For the topic I chopped fresh sage, garlic and rosemary- mix the ingredients with a little olive oil and place on top of bread before putting into the oven on 350 for 30 minutes or until ready!






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While visiting the Underwood Farms in Moorpark I was able to score some nice japanese eggplants and yellow squash. First thing that came to my mind was to stuff them. I have previously presented you with a dairy version of stuffed goods so I figured this time I would do one with meat!

I used TEVA kosher ground beef, on a stove top saute some fresh tomatoes, onions, garlic, and one bell pepper. Once everything is cooked you can add the meat. Using the ground beef as a flavorful ingredients you don't need to add any sauce just a little paprika, cumin, salt and pepper. Put spoonfuls of meat into each stuffing and then arrange them all onto a deep baking dish, place water into the baking dish, cover with foil and place into the oven on 350 for about an hour.




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My new Cheese Plate!

I received this plate as a gift and I just wanted to share how a simple arrangement can look inviting!




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French Onion Soup: No meat

So I recently came across these adorable clay oven safe bowls, handmade in Italy they were a must! For the soup I first sauteed 2 yellow onions with salt and pepper in a frying pan on the stovetop. Next I added in some vegetarian chicken powder, filled the pot about half way and allowed the mixture to boil. Next I added in 2 bay leaves, salt, pepper and a cup of red wine. I allowed the soup to stay on the stove top to boil for about 30 minutes. Next I poured a  ladle of soup and onions into each bowl, Next I added in a large crouton, topped off with shredded truffle cheese and gruyere cheese, lastly I topped if off with sliced gruyere cheese. I place the bowls into the oven on 350 for 20 minutes so the cheese would get all bubbly and browned.

For the Croutons:

I used a whole wheat bread, sliced it, placed on baking sheet. I rubbed garlic cloves on top of each bread and then minced the leftover garlic and topped it on each bread. Using truffle oil to dress each bread followed by salt, pepper, paprika and some shredded truffle cheese!

This soup is extremely hotttttt So be careful!








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Sweet and Savory Honey Chicken

To make the marinate I use about 5 tablespoons of honey, a tablespoon of oil, 2 limes, fresh minced garlic, sliced onions that I sauteed on the stove with just a little bit of salt and pepper. Next I add my spices, cumin, paprika, tumeric. Mix everything together until the honey is mixed in with the liquids, pour on top of your chicken and then place the onions on top of the chicken. Place in the oven covered with foil for 3 hours on 375. For the last 15 minutes take the foil off and allow chicken to become browned. The chicken itself becomes fork tender and you can use the left over juice to dress chicken.








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Feta and Olive Tapenade

I use a wonderful light feta cheese from Trader Joes, but you can use any cheese you'd like, chop the cheese into cubes, thinly slice some fresh basil, using some chopped sundried tomatoes in oil I use the oil from the jar to dress the mixture. Next I add in chopped red onions, salt and pepper. You can accompany with bread or crackers!





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Healthy version of Santa Fe Salad using Green yogurt

To make this salad I used Butter lettuce, next I add in a little bit of shredded carrots, a can of black beans, a can of corn, sliced red onions, chopped tomatoes, and lastly for the dressing I mix about 3 tablespoon of greek yogurt of your choice, 2 limes, a tablespoon of olive oil, salt and pepper. Mix everything together and let sit for 15 before serving so the dressing soaks into the ingredients. This is a great alternative to ranch dressing and it still taste delicious!





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Mixed Greens with my fresh Garlic Balsamic dressing

Here I'e put together a nice mixed green salad with artichoke hearts, kalamata olives, sliced red onions, chopped grape tomatoes, bell peppers. For the salad dressing I minced a few garlic cloves, one lime, olive oil, salt, pepper, a tablespoon of balsamic vinegar and a few spoons of light mayo and a tablespoon of yellow mustard. Blend everything together and pour over salad when you're ready to serve!





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Cheese board

Here I've assembled a nice cheese plate arrangement. I selected a truffle cheese, a sharp cheddar cheese and lastly a feta cheese. Using friendly cheese knives and a cutting board I was able to set up an inviting cheese plate. Serve with either crackers or bread of your choice!




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