For this fourth day of my “chicken week”, I’m taking you on a short trip to Asia! More specifically, I’m exploring one of Thailand’s specialties (and my go-to alternative order to Pad Thai): coconut-based yellow curry with chicken and potatoes. Can you smell the lemongrass, ginger, and all of the spices developing? Because I can, and how I wish I could share that! Continue reading “Passion Project: Yellow Chicken Curry with Potatoes”
Note that I shall be back on a regular posting schedule now that I’m at school. Look for recipes on Fridays!
School is back in full speed and I’m already overwhelmed. It’s course selection period, which is when I have the most doubts about the future course of my semester. I always change my mind a few times before I settle for a final schedule that I’m perfectly happy with. During that “shopping period,” I have very little time to eat because I go to as many classes as possible, including over lunchtime. That got me thinking about strategies to keep eating healthy, homemade food even away from my kitchen. Since sandwiches can only be good for so long, I turned towards “bentos” (or Japanese lunch boxes). Continue reading “Bento Inspired Lunch”
I’ve definitely mentioned this before, but I really really love Asian food. I love it for so many reasons: its spiciness, freshness, overwhelming amount of vegetables, rice, noodles, hearty soups… all that good stuff! If I had to pick a top-3, I would probably go for Japanese, Vietnamese, and Korean (in no particular order). Continue reading “My Vegetarian Bibimbap – Korean Mixed Rice Bowl”
I don’t know about you, but we’re freezing here in Philly! I mean, quite literally, as ice puddles took over the streets. With the temperature dropping to new lows, nothing screams warmth and comfort like a big bowl of delicious mushroom risotto! I’m serious. I just got home from a long day of classes and as my fingers partly defrost (while typing these very words), the only thing that keeps me going is the delicious risotto-perfume emanating from my kitchen. And not just any kind of risotto, but a mushroom risotto to the power of 4! Continue reading “Quattro-Mushrooms Risotto”
I’ll call this recipe “fried rice with a subtle Mediterranean twist”! And I’ll explain to you the reasons why further down, after I profess my love for fried rice one more time. Though I’ve already talked to you about this burning passion of mine in a previous post, I’ll just add a few reasons to the list: Continue reading “Veggie Fried Rice with Roasted Eggplant and Red Pepper”