Recipe: Balsamic Glazed Brussels Sprouts

Every once in a while, I get this desperate craving for brussel sprouts. I don't care what anyone says, if you make brussel sprouts properly, they are GOOD! They don't have to be boiled, mushy and tasteless. Brussel sprouts should be slightly crunchy, with a sauce that balances out the bitterness. A balsamic vinegar glaze is a great way to bring some pizazz to your brussel sprouts.

The prep time on this dish takes only a few minutes. Once you pop them in the oven, you are free to do whatever you want.

This recipe yields 4 small servings.

Balsamic Glazed Brussel Sprouts
- 4 cups of brussel sprouts, approximately 25
- 1 tsp of dijon mustard
- 1 1/2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp of palm sugar

Method
1. Pre-heat the oven to 350F/180C.

2. Prepare the brussel sprouts by washing and trimming the end of the brussel sprouts. Peel the first layer and discard.

3. In a large bowl, mix the brussel sprouts, mustard, olive oil, balsamic vinegar and palm sugar and mix until the brussel sprouts are evenly coated. Spread the brussel sprouts on a baking sheet, pour the remainder of the sauce over top and bake for 25 minutes. Serve hot.

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Recipe: Dairy Free Parsley Pesto

Not everyone loves Basil. For those who don't, why deprive them of pesto? It's such a fresh and easy way to enjoy noodles and it requires absolutely no cooking!

I decided to try a parsley pesto to shake things up. Cheese seemed to be too heavy with parsley, so I cut that out entirely and added lemon juice. We've been substituting regular pasta for buckwheat noodles lately, and this pesto goes great with buckwheat. Give it a try if you're looking to do something a little different for your next meal.

This pesto recipe is good for approximately 300-350g of noodles.

Parsley Pesto
- 4 1/2 cups of fresh Italian parsley, roughly chopped
- 1/4 cup of pine nuts, toasted
- 2 cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp of lemon juice

Method
1. Combine all of the ingredients into a food processor and blend until it reaches a smooth consistency. Toss with hot pasta or buckwheat noodles and mix until evenly coated.

This pesto is best when used immediately. If you decide to keep it, store it in the refrigerator for up to 3 days.

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Recipe: Soy Ginger Buckwheat Noodle Salad

Buckwheat is a great food to incorporate into your diet. It is a good source of protein, anti-oxidants, iron and zinc. People with high cholesterol or high blood pressure can benefit from buckwheat as it has been linked to lowering the risk of both conditions.

Contrary to popular belief, buckwheat is not a grain, but is in fact a plant that is related to rhubarb and sorrel.

This soy ginger buckwheat noodle salad is a great way to enjoy buckwheat this summer...especially when served chilled!

This recipe yields 4 servings.

Soy Ginger Buckwheat Noodle Salad
- 8oz dried buckwheat noodles
- 1 carrot, julienned
- 1/2 red pepper, seeded and julienned
- 2 scallions, sliced into thin strips
- 250 grams or 2 cups of frozen edamame in shell

For the Sauce
- 3 Tbsp sweet soy sauce
- 3 Tbsp water
- 1 tsp of palm sugar
- 1/4 tsp of sesame oil
- 2 1/2 tsp of sherry vinegar
- 1 small nob of ginger (approx 1inch x 1inch), grated with juice
- 1 red birds eye chile, finely chopped  (optional)

Method
1. Cook buckwheat noodles according to package instructions and then rinse with cold water.  

2. Cook the edamame as per package instructions. Discard the shell and set aside.  

3. Combine all of the ingredients for the sauce in a bowl and mix well. In another bowl, combine the buckwheat noodles, edamame, carrot, red pepper and scallions. Drizzle the sauce over top of the noodle salad and mix until sauce is evenly distributed. Serve immediately or serve chilled.

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Recipe: Heirloom Tomato Orzo Salad with Feta

Tomato season is peeking right around the corner. Nothing beats eating tomatoes fresh, at its prime time.

Fresh summer tomatoes tossed in a cold, healthy, flavorful salad is my favorite way to eat them. I especially love salads that taste better the next day because it removes the hassle of meal planning. I'm always on the go, so salads that keep work well with a busy lifestyle.

This light orzo salad is great as a meal or as a side dish.

This recipe yields 4 servings.

Heirloom Tomato Orzo Salad with Feta
- 2 cups of heirloom tomatoes, roughly chopped
- 1/2 cup of orzo pasta, uncooked
- 1/2 cup of red onion, finely chopped
- 150g feta cheese, crumbled
- 2 Tbsp of sherry vinegar
- 1 1/2 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp of flaky sea salt
- black pepper to taste
- extra virgin olive oil

Method
1. Cook the orzo pasta until al dente. Follow the package instructions to cook the pasta. Drain the pasta.

2. In a large bowl, drizzle a generous amount of olive oil over the pasta and mix well. Add the remaining ingredients and mix well. Refrigerate for 2 hours and serve cold.

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Recipe: Garlic Edamame

A great healthy snack and tad more exciting than the traditional edamame sprinkled with sea salt, this garlic edamame will get you licking every pod you place in your mouth. It's quick to make and a really flavorful way to get your protein and fiber.

Garlic Edamame
- 2 cups of frozen edamame
- 4 cloves of garlic, roughly chopped
- 1/8 tsp red pepper flakes
- 1 tsp oyster sauce
- salt and pepper
- extra virgin olive oil

Method
1. On high heat, in an oiled pan, sautee the garlic for 1 minute. Add the frozen edamame red pepper flakes and a few dashes of salt and pepper. Cook on medium-high heat for 4-5 minutes, until the garlic is golden brown. Use a wooden spatula to stir the edamame around frequently.

2. Add the oyster sauce and toss until evenly coated, no more than 1 minute. Serve hot. Eat the beans only and discard the shell.

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Recipe: Easy Lemon Quinoa Salad

When you're in a pinch and need a quick salad or side dish, this is the perfect one. Fresh. Light. Simple. And the best part, takes no time make.

This recipe yields 4 small portions.

Lemon Quinoa Salad
- 1 cup of cooked quinoa
- 2 lebanese cucumbers, chopped
- 1 roma tomato, chopped
- 1 lemon, juice
- 1 scallion, finely chopped
- 1 orange pepper, chopped
- black pepper
- white pepper
- salt
- cayenne pepper
- extra virgin olive oil

Method
1. Cook the quinoa as per package instructions.

2. In a bowl, combine the cooked quinoa, vegetables, scallions and lemon juice. Drizzle with a generous amount of olive oil. Add black pepper, white pepper, salt and cayenne pepper to taste. Mix well. Refrigerate and serve cold.

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Slow Cooked Tarragon Carrots and Potatoes

This is an awesome side dish recipe if you're looking for something hearty, comforting and healthy. I love the fresh tarragon in this dish, mainly because I don't get to use it very often. This recipe makes a good amount so this is a great dish for a dinner party.

This recipes yields 6-8 servings.

Slow Cooked Tarragon Carrots and Potatoes
- 2 lb carrots, peeled and cut into 2-3 inch sticks
- 15 little potatoes, quartered
- 2 cups fresh spinach, roughly chopped
- 1 cup of vegetable broth
- 1 cup frozen peas
- 2 Tbsp fresh tarragon, finely chopped
- 5 cloves garlic, finely chopped
- 1 Tbsp lemon juice
- 1 lemon, zest
- 1 tsp balsamic vinegar
- 1 1/2 tsp maple syrup
- 1 tsp dijon mustard
- 1 Tbsp grainy mustard
- salt
- olive oil

Method
1. In a large casserole pot, combine olive oil and 1/2 tsp salt and saute carrots for 10-15 minutes. They should be just cooked but not overly soft. Remove from pot. Set aside.

2. In the same casserole pot, combine some more olive oil and 1/2 tsp salt and saute garlic and potatoes for 5 minutes. Add broth and simmer for 20 minutes or until potatoes are cooked.

3. Add the carrots, frozen peas, spinach and zest until spinach has wilted. Approximately 2-3 minutes.

4. In a bowl mix lemon juice, balsamic vinegar, maple syrup, dijon mustard and grainy mustard. Pour it into the vegetables and mix well. Serve hot.

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Fabulous Soy Ginger Carrot Salad

I love when recipes just randomly pop into your head! And I love it even more when you make up a recipe on the fly with someone else! One afternoon, my husband and I just stared at each other blankly wondering what to have for lunch. All I knew was that I wanted something that would make me feel healthy and fabulous. We started rhyming off what we felt like eating and before we knew it, this carrot salad was our new creation.

And, in case you are wondering. This salad will make you feel healthy and fabulous.

This recipe yields 4-6 servings.

Soy Ginger Carrot Tofu Salad
- 5-6 carrots, julienned or shaved in thin slices using a peeler
- 1 chayote, julienned or shaved in thin slices using a peeler
- 250g of firm tofu, cut into 1 inch cubes
- 1/2 cup of raisins
- 1 large handful of fresh cilantro, finely chopped
For the dressing:
- 2 Tbsp dark soy sauce
- 1 1/2 Tbsp sesame oil
- 1 lemon, juice
- 1/4 tsp of grated ginger

Method
1. Mix all the ingredients for the dressing, mix well and set aside.

2. In a lightly oiled pan, stir fry the tofu with a little bit of the dressing (approximately 1 tsp) for 4-6 minutes on medium-high heat.

3. Mix all of the salad ingredients together in a large bowl. Add dressing and mix well. Refrigerate and serve cold.

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Mirza Ghasemi (Persian Eggplant Tomato Dip)

I am slowly collecting my Persian recipes, and this is the latest one. This is a fresh and easy dip that is great for dinner parties. If you like eggplant and garlic, then this dip is for you.

Some recipes call for eggs and onions but that is not how my mother-in-law makes it. I like to add a bit of paprika for extra sweetness, which is entirely my addition and not traditional in any sense.

Mirza Ghasemi (Persian Eggplant Tomato Dip)
- 10 Chinese eggplants
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 1 fresh roma tomato, roughly chopped
- 1/2 tsp turmeric
- 1/4 tsp of paprika
- 4-5 large cloves of garlic, minced
- extra virgin olive oil
- salt and pepper to taste

Method
1. With a fork, poke holes into the eggplants, cut off the stems, place them on a baking tray, and broil low (approximately 15-20 minutes) until they are tender and the skin turns a light brown color. Remove from oven and set aside to cool.

2. Peel the eggplants with your hands (the skin should come off easily), discard the skin, and roughly chop the eggplant.

3. In a frying pan, heat the garlic on medium heat with a generous amount of olive oil for 1 minute. Add the eggplant, roma tomato, turmeric, paprika and tomato paste, and cook for another 15 minutes. Once all of the flavors are blended, add salt and pepper to taste.

4. Refrigerate and serve cold. If the dip seems a bit dry, add some olive oil and mix well.

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Merguez Lamb Sausage Cous Cous

I don't cook much with lamb, and have honestly been a little afraid of it because it is somewhat foreign to me. I love eating it, but that's about it.

When hubby came home with some Merguez lamb sausages, I had no choice! I'm glad he did because my cous cous turned out to be a hit. I wanted it to have a North African flare, so I threw together some ingredients I had around the house, and BAM!

Merguez sausages are spicy, so be careful when adding the cayenne pepper if you can't handle a lot of spice!

This recipe yields 4 small servings.

Merguez Lamb Sausage Cous Cous
- 1/4 cup raisins
- 1/4 slivered almonds, toasted
- 250g Merguez lamb sausage
- 1 tsp turmeric
- 2 small onions , finely chopped
- 1 red pepper, seeded and diced
- 1 zucchini, diced
- 1 tsp smoked paprika
- 1/4 - 1/2 tsp cayenne pepper (depends on how much heat you want)
- 1/2 tsp ground cumin
- 1 bay leaf
- 1 1/2 cups of chicken broth
- 1 cup cous cous
- extra virgin olive oil
- pinch of cinnamon
- salt + pepper to taste

Method
1. Pan fry the sausages on medium-high heat with some olive oil until fully cooked. Cut into 1 inch pieces. Set aside.

2. In a pan, saute the onions with some olive oil until slightly translucent. Add the red peppers and zucchini and saute for another 2-3 minutes. Add the chicken broth, turmeric, smoked paprika, cayenne pepper, ground cumin, cinnamon, and bay leaf and simmer for 5 minutes.

3. Add the cous cous, and stir occasionally until the cous cous has absorbed most of the broth. Stir in the sausage, raisins, and almonds. Mix well. Discard the bay leaf. Add salt and pepper to taste. Serve hot.

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Apple Fennel Salad

Yes, it has been a damn long time since I've posted, but that doesn't mean I've stopped thinking about you guys. This past year has been an absolute whirlwind for me, and when I'm ready, I'll tell you all about it. But for now, I want to wish everyone a Merry Christmas and the best wishes for a healthy and happy New Year.

Here is an awesome recipe that I've been hanging on to that I'm excited to share with you!

This recipe makes 4-6 servings.

Apple Fennel Salad
(Adapted from Michael Smith, Chef at Home)

Vinaigrette
- 2 Granny Smith apples, peeled and cored (cut in quarters and thinly sliced)
- 3/4 cup of apple cider vinegar
- 1/4 cup of water
- 1 Tbsp of Dijon mustard
- 2 Tbsp of brown sugar
- salt and pepper to taste

Salad
- 1 fennel bulb, sliced thinly
- 1 Granny Smith apple, peeled and cored (cut in quarters and thinly sliced)
- 1/2 tsp dried mint
- 1/4 cup of roasted pumpkin seeds, salted
- extra virgin olive oil

Method
1. In a sauce pan over medium heat, heat the vinaigrette ingredients: apple cider vinegar, water, Dijon mustard, brown sugar, and two Granny Smith apples. Turn off heat once vinaigrette comes to a boil. Set aside until cool.

2. Combine the salad ingredients in a large bowl: fennel bulb, Granny Smith apple, dried mint, roasted pumpkin seeds. Drizzle some extra virgin olive oil over the salad. Pour the cooled vinaigrette over the salad. Mix well. Serve chilled.

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Hummus

As I was cleaning my mess of a desk, I found a hummus recipe that my cousin had given me at our family Christmas party 2 years ago!

Yes, you heard right...2 years ago. That is how long I have left things to accumulate on my desk until I couldn't use it anymore. You see, I am so used to using my laptop in bed that my desk has become somewhat obsolete.
Unfortunately, using my laptop in bed has given me bad back aches, and I no longer sleep well anymore. Egad, I feel like I'm getting old. I'm using the word egad, I must be getting old ;-)

I decided to clean up my desk and set up a proper office so that I could separate my computer life from my sleep time. In the process, I found this recipe.

I'm so glad I found this recipe because it is as good as I remembered it. The cumin is the secret ingredient. Shhhhh.

Hummus
- 2 cans (540 mL, 19 fl oz. each) of chickpeas, drained
- 1/4 cup of cold water
- 2 cloves of garlic
- 2 lemons, juice
- 4 tsp of extra virgin olive oil
- 1/4 cup of tahini
- 1/4 tsp of ground cumin
- dash of ground pepper
- 1 large pinch of cayenne pepper

Method
1. Combine all of the ingredients in the food processor and process until smooth.

There is no need to add salt as the canned chickpeas are already salty. I like my hummus really lemony, so if you don't, I would start with the juice of 1 lemon and go from there. If you like your hummus even creamier, simply add more oil.

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Roasted Chestnut, Mushroom, and Currant Stuffing

Christmas has been at my cousin Stephanie's place for the last 7 years. She makes a huge, elaborate holiday meal for the entire extended family, and her dinners are a lot of fun. Her Christmas dinner is the one event that CK looks forward to every year.

Sadly, she has decided to spend her Christmas out of town this year, which means we're all on our own. Because we've relied on her so much, we're all scrambling trying to figure out what to do.

My small contribution this year is the stuffing.

The first time I tried this recipe, my chestnuts blew up, and I spent hours cleaning the tiny bits of chestnut splattered all over my oven. I had an awful time cleaning the mess I made. I finally figured out a proper way to roast chestnuts, and I must thank Duane Keats for that. He told me to first soak the chestnuts, and then roast them for 40 minutes on low heat (approx 150-200F). His instructions worked perfectly. I did use a sharp knife to cut an X in each chestnut before baking to allow steam to escape...juuuuust in case.

This stuffing is awesome. It is bready on the inside, and slightly crispy on top. The chestnuts and currants add a nice hint of sweetness, and the spices add a comforting taste. Try it, you won't be disappointed.

I wish everyone a splendid holiday, and a happy new year!

Roasted Chestnut, Mushroom, and Currant Stuffing
- 1 loaf of Italian bread, ripped or cut into 1 inch pieces
- 8 oz, 227g of your favorite mushroom, sliced thinly
- 3 cups chicken stock
- 4 celery stalks, finely chopped
- 1 leek, finely chopped
- 1/2 cup of dried currants
- 3 cups of chestnuts (in the shell), roasted, de-shelled, and cut into 1/2 inch pieces
- 1 medium onion, finely chopped
- 1 shallot, finely chopped
- 2 Tbsp of fresh sage, finely chopped
- 1 Tbsp of finely chopped fresh thyme + 1 sprig of fresh thyme
- 1 tsp of dried rosemary
- 1/4 cup of milk
- salt
- pepper
- small pinch of cinnamon
- small pinch of nutmeg
- small cube of butter, plus extra for greasing

Method
1. Pre-heat the oven to 300 F/150C. Place the bread pieces on a baking tray and bake for 15-20 minutes, or until fully dehydrated. Another way to dry the bread pieces is to leave them out over night.

2. In a lightly buttered pan, sautee the onion, leek, shallot, sage, rosemary, and finely chopped thyme until the onions are translucent. Add the celery and mushrooms, and sautee for another minute or two. Add the chicken broth, a sprig of thyme, a pinch of cinnamon, and a pinch of nutmeg, and allow the broth to come to a boil. Add salt and pepper to taste. The broth should be slightly salty so that it is not bland when added to the bread. Turn off the heat, and discard the sprig of thyme.

3. Pre-heat the oven to 350F/180C. Grease a 9x13x2 rectangular baking dish with butter, and set aside. In a large bowl, slowly add the broth mixture to the dehydrated bread. Add milk, dried currants, and chestnuts. Mix well. Be careful not to break the bread pieces. Spoon the bread mixture into the greased baking dish. Bake uncovered for 35 - 40 minutes.

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Bo Bi Rice Paper Rolls

The Bo Bi rice paper roll is a unique Chiu Chow/Vietnamese fusion dish that is commonly eaten by the Cantonese population who migrated to Vietnam. The name 'Bo Bi' is Chinese, and translates to 'thin pancake'. The original Chiu Chow Bo Bi dish uses a thin pancake instead of rice paper, but because rice paper is more commonly found in Vietnam, the Chinese who tried to re-create this dish started using rice paper out of convenience. The ingredients in the roll may vary depending on the family and their preferences.

I had Bo Bi rice paper rolls with my family the other night, and I instantly thought to snap pictures to share with everyone.

This dish is not very complicated to make, but there are many ingredients that need to be prepared. Here is the low down on how to make it.

1. Steam some Chinese sausages and slice them thinly.

Sliced Chinese Sausages

2. Boil julienned carrots and turnips until tender and top it with fried onions. Be sure to make a large pot of this.

Boiled Carrots and Turnips

3. Roast some peanuts

Roasted Peanuts

4. Roast some preserved turnips and slice up a few fried eggs

Fried Eggs and Turnips

5. Wash some lettuce

Lettuce

6. Throw the above ingredients + dried rice paper on the dinner table. Get a big bowl of lukewarm water to dip your rice paper in. Give each person a big plate for wrapping, and away you go.

To make the wrap, dip the entire rice paper in lukewarm water for a few seconds, and set it on your plate. Place a bit of each ingredient in the middle of your rice paper.

Fold in the sides, and roll.

Voila! Once you have it, dip the roll into your favorite sauce. In my household, Sriracha hot sauce, hoisin sauce, and hot chilli oil are the most popular.

I mentioned above that some of the ingredients may vary from family to family. Other ingredients that could be used are jicama, dried prawns, and sauteed scallions. Of course, you can also try it the traditional way and use a thin pancake instead of rice paper.

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Roasted Root Stew

This stew was influenced by my recent dinner at Zen Kitchen. Chef Caroline Ishii served me a hearty root vegetable pot pie that I've been thinking about ever since.

I finally stopped dreaming, and decided to make my own stew instead. I bought up all the root vegetables I could find, and got cooking. My mother-in-law started adding apple cider to her soups, so I decided to do the same with my stew. This gave the dish a nice slight tang. What I really like about this stew is its strong rustic and earthy taste.

This recipe yields 6-8 servings.

Roasted Root Stew
- 1 cup of carrots, diced
- 2 cups of sweet potatoes, diced
- 1 cup of parsnips, diced
- 1 cup of white turnips, diced
- 1 cup of small red potatoes, diced
- 1 1/2 cups of yellow beets, diced
- 1 cup of red beets, diced
- 1 celery stalk, roughly chopped
- 1 leek, white and light green parts roughly chopped
- 3 cups of vegetable stock or water
- 1 1/4 cup of apple cider
- 1 tsp of dried rosemary
- 2-3 Bay leaves
- 1 Tbsp of fresh sage, finely chopped
- 1 sprig of fresh thyme
- 1 clove garlic
- 2 Tbsp of all-purpose flour
- salt and pepper
- extra virgin olive oil

Method
1. Pre-heat the oven to 350F/175C. Toss the root vegetables in some olive oil. Season with 1 tsp of rosemary, and some salt + pepper. Line a baking sheet with tin foil. Spread the vegetables on the baking sheet, and bake for 20 minutes. If your vegetables are crowded like mine were, stir the vegetables half way through baking to avoid steaming.

2. In a pot, sautee the leeks, celery, garlic, and sage for 10 minutes. Add the roasted root vegetables, apple cider, thyme, and bay leaves to the pot. Cook over medium heat for 10 minutes, stirring occasionally.

3. Add the broth to the pot, and simmer for 40 minutes. Add salt and pepper to taste. Right before the stew is done cooking, sift in the flour to thicken up the stew. Discard the bay leaves and thyme. Serve hot.

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Chinese Corn Soup

Soup season has officially started. With the cold weather, all I want to do is make soup. Warm, thick, hearty, make your heart feel good soups.

I try to make a different soup each week so that I don't get sick of my own cooking. This week, I made a Chinese corn soup. I used to have this as a kid when I used to visit my aunt. Years later, I finally got the recipe.

This soup is ridiculously easy to make. I love how it is both sweet and salty, and I also really like the crunchy bits of corn you get in every spoonful. This recipe uses shrimp, but you can easily substitute it for chicken or pork.

This soup is usually eaten as an appetizer, so the the serving size is smaller than normal.

This recipe yields 8-10 servings (depending on serving size)

Chinese Corn Soup
- 250g shrimp, de-veined and shells removed
- 2 cans (14 fl. oz, 398mL each) cream style corn
- 1 can (12 fl. oz, 341mL) whole corn kernels
- 3 cups of liquid chicken broth
- 3 tsp cornstarch
- 1 tsp sugar
- 1/4 tsp powdered chicken broth
- 1/8 tsp sesame oil
- 1/8 tsp white pepper
- 2 egg whites, lightly beaten
- salt and pepper to taste

Method
1. Cut the shrimp in 1/2 inch pieces. In a bowl, mix the shrimp, 2 tsp of cornstarch, powdered chicken broth, white pepper, sesame oil, and sugar until the shrimp pieces are evenly coated. Set aside to marinate. In a separate bowl, mix 1 tsp of corn starch with 1 tablespoon of cold water and stir until corn starch has dissolved.

2. In a pot over medium heat, combine the liquid chicken broth, cream style corn, and whole corn kernels until it just starts to boil. Stir occasionally. Add the shrimp and corn starch water, and stir frequently in one direction for 5 minutes or until the shrimp is cooked. Stirring frequently in one direction will prevent the corn starch from clumping. Turn off the heat.

3. Pour the egg white very slowly into the middle of the pot. With a fork immersed in the soup, beat the egg white as you are pouring it into the soup. This will break up the egg white and create a cloud like look. Add salt and pepper to taste. Serve hot.

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Mango and Bean Salad

This salad is beautiful, isn't it? It was made with love...lots of love. This is a great refreshing salad that is perfect for that potluck party or picnic lunch this summer.

One thing I started doing was adding chayote to my salads. It is a very neutral ingredient with little taste and lotsa crunch. I thought it would perfectly balance the soft squishy beans, and I was right.

My little grandma, who refuses to eat anything but Chinese food, even wrote down the recipe. That says a lot! Now go and try it for yourself.

This recipe yields 6-8 servings.

Mango and Bean Salad- 1 can (540 mL, 19 fl oz.) of black beans, drained and rinsed
- 1 can (540 mL, 19 fl oz.) of small Mexican red beans, drained and rinsed
- 1 can (341 mL, 12 fl. oz.) of whole corn kernels, drained
- 1 chayote, cut in small cubes
- 1 red pepper, cut into small pieces
- 1 large semi-ripe green mango, cut into small pieces
- 1 jalapeno, finely chopped
- 1 scallion, finely chopped
- 1/2 cup of cilantro, finely chopped

Dressing
- 1 clove garlic, minced
- 1 1/2 limes, juice
- 1/2 tsp of dijon mustard
- 1/4 tsp of salt
- 1 tsp of honey

Method1. In a large bowl, combine the beans, corn, chayote, red pepper, mango, scallion, cilantro, and jalapeno.

2. In a separate bowl, make the dressing. Combine all of the dressing ingredients, and mix well. Pour the dressing into the larger bowl and mix all of the ingredients together. Refrigerate and serve.

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Spinach and Artichoke Dip

I was seriously craving spanakopitas and was set to make them until CK reminded me that phyllo probably isn't the healthiest thing, if I was planning on eating it in large quantities. I thought about it, whined a little, but agreed with him in the end. Now, phyllo itself is not all that bad for you. It is made of flour, water, and a little bit of oil...harmless right? But, most of the recipes I saw required me to butter the phyllo pastry before filling it with spinach and feta. That, I guess, is the unhealthy part.

After sleeping on the idea, I woke up with a revelation. I was going to make the spanakopitas in dip form! The phyllo pastry simply got replaced with whole wheat baguette, and I added artichokes and other herbs into the dip for more flavor. It turned out awesome, and my family thoroughly enjoyed the dip.

This recipe yields 4 cups.

Spinach and Artichoke Dip
- 312g (11 oz.) baby spinach, roughly chopped
- 1 (398 ml) can of artichoke hearts, roughly chopped
- 6 scallions, finely chopped
- 1 clove of garlic, minced
- 1/2 lb (0.23kg) of light feta, crumbled
- 4 Tbsp fresh dill, finely chopped
- 3 Tbsp fresh mint, finely chopped
- 5 Tbsp of low fat plain yogurt
- 1/2 Tbsp lemon juice
- extra virgin olive oil
- salt and pepper to taste

Method
1. Pre-heat the oven to 350F/175C.

2. Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery. In a lightly oiled pan, sautee the garlic for about 30 seconds. Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted. Remove from pan and drain any excess liquid.

3. In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well. Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.

4. Right before serving, stir in the yogourt and lemon juice. Mix well and serve.

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Salade Olivier

My food journey started with this dish. I never used to cook much, and frankly, I didn't really enjoy it. It was about 5 years ago, at my in-laws' house, when I first tried Salade Olivier. I instantly fell in love, and felt compelled to learn how to make it. My mother-in-law did not make this salad much, and I couldn't fathom the fact that it would be months before I would taste it again. I wanted to eat this salad when I wanted, and as much as I wanted. What did I do? I asked my mother-in-law to teach me how to make it. I didn't care how labor intensive it was, I just wanted to learn how to make it.

My mother-in-law was such a joy to cook with that our so-called 'cooking classes' became a regular thing. Through the process, I learned to cook many traditional Persian dishes that utilized unfamiliar techniques and ingredients. This excited me. My time with my mother-in-law opened my eyes to their beautiful culture. More importantly, it was my husband's culture. I am so thankful that I got to spend that time with his mom because I finally understood him in a very personal and unspoken way.
From there, I not only saw food and cooking in a whole different light, but I began to appreciate different cultures for their traditional beauty.

Salade Olivier, also called Russian salad, was invented in the late 1800's by Lucien Olivier, then owner and chef of Moscow's popular Hermitage restaurant. Salade Olivier was considered a signature dish at the Hermitage restaurant, and the complexity of my recipe comes no where close to the original. I read on wiki that the original salad contained ingredients such as veal tongue, crayfish tails, and grouse.

Although this salad originated from Russia, it has become a traditional dish in other parts of the world such as Iran and the Ukraine.

This recipe yields 6-8 servings.

Salade Olivier
- 5 white potatoes
- 3 dill pickles
- 1 onion, halved
- 1 1/2 cup of green peas, frozen
- 3 carrots, peeled
- 1 chicken breast
- 3 eggs
- 4 Tbsp of white vinegar
- 4 Tbsp of light mayonnaise
- 1/2 tsp of turmeric
- salt and pepper

Method
1. In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion. Shred the chicken breast into small pieces with your hands. Cut the carrots into small cubes.

2. In another pot, boil the potatoes and eggs. Remove the eggs after 12 minutes. Remove the potatoes when tender. Crack the eggs, peel them, and cut into small pieces. Peel the potatoes when they have cooled. Cut the potatoes into small pieces.

3. In a small pot, cook the frozen peas according to package instructions. Cut the pickles into small cubes. In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.

4. In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste. Add the dressing to the potato salad, and mix well. Refrigerate for 2 hours before serving.

It may not seem as though there is enough dressing at first, but this salad does not need a lot of it. You can eat this salad plain or with bread. My choice is pita bread.

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Greek Orzo Salad

My favorite thing to make is a good healthy salad. The thing I love about salads is that they are so simple to make yet can be so complicated in taste. I put tons of stuff in my salads, creating layers and layers of taste.

This Greek orzo salad is a great example, and I find the nuttiness of the toasted pine nuts really complements the taste of the melted feta cheese. I had this salad at BB's house a few weekends ago, and adjusted the recipe to my taste.
This recipe makes 4-6 servings.

Greek Orzo Salad
- 2 cups of uncooked orzo pasta
- 1/2 cup of red onion, finely chopped
- 1/4 cup of sliced kalamata olives
- 2 cups of Italian parsley, loosely packed and finely chopped
- 2 Lebanese cucumbers, chopped
- 3 hot house tomatoes, chopped
- 200g light feta
- 2 Tbsp mint, finely chopped
- 1/2 cup of pine nuts, toasted
- juice of 1/2 lemon
- extra virgin olive oil to drizzle
- salt and pepper to taste

Method
1. Cook the pasta until al dente, and drain.

2. Crumble the feta into a large bowl. Add the pasta, and mix until cheese has melted into the pasta. Drizzle in the olive oil to prevent the pasta mixture from drying out too much. Set aside and let it cool.

3. When the pasta mixture has cooled, add in the tomatoes, onions, olives, cucumbers, parsley, and mint. Add in the toasted pine nuts, lemon juice, and salt + pepper to taste. Mix well and serve.
I may be travelling in San Diego, but I scheduled this post so you wouldn't get lonely ;-)

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