“Fried Quinoa” with Soy Marinated Pan-Seared Tofu

As mentioned in my previous post, these past few months have been full of culinary discoveries and experiments for me. Not only have I tried new recipes in Mexico and while traveling across the US, but I also experimented a lot from the comfort of my own kitchen. Most notably, I owe my biggest discovery of them all to one of my roommates, who recently became a vegetarian. Indeed, this eye-opening experience came straight from my stove, to the greatest pleasure of my taste buds. If you haven’t guessed by now, I am talking about tofu! I know… that ecstatic comment probably didn’t make you think about that ingredient. Let me guess, when I say tofu you picture a white block of watery, flavorless, rubbery “stuff”, correct? 

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Meyer Lemon-Brown Butter Scallops, Baby Lima Beans Puree

This past weekend, I travelled to London to visit some of my friends. For dinner, we went to a delicious Peruvian restaurant called Ceviche, near Old Street. Ceviche is one of these places that really have it all. Great food, delectable drinks, careful service, and a hip atmosphere.

3-Ingredients Banana Pancakes

Happy new year everyone! As 2016 came around, I realized that I had been living under a rock. Do 3-ingredients banana pancakes ring a bell to anyone? I mean… sign me up for that! I’m not sure how it took me so long to stumble upon this recipe, but I finally did and HAD to try it immediately. So without further ado, here it goes.

The best description for these pancakes comes from the Kitchn‘s website, in saying that these are like the “center of french toast”. That’s it, and I can’t find a better way to describe them myself! They are moist and sweet, slightly custardy and dense, and even a little spongy. Yet, these are not doughy like regular pancakes. Indeed, the lack of flour will not trick your brain to satisfy your carbs-cravings… That being said, they remain AMAZING.

Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

Raspberry Overnight Oats with Chia Seeds

Summer’s not over. Not yet. I’m not ready for that and in order to celebrate, I decided to revisit an old favorite of mine, a.k.a. my go-to summer breakfast. I last posted a recipe for overnight oats over a year ago (Banana-Mixed Berries anyone?), and while the base recipe basically hasn’t changed, I made three major changes to it, by adding:

• chia seeds
• frozen berries
• quick cooking oats instead of old fashioned

Although these changes might seem minimal, they transformed my morning overnight oats experience.