This recipe is the most recent from our “rotisserie chicken magic” series for the San Jose Mercury News’ “Fast and Furious Weeknight Cooking” column. It’s perfect for summer! Get the recipe here:
Here’s a light and flavorful noodle salad that is enthusiastically endorsed by my two young noodle slurpers: chewy udon noodles, crunchy gai lan (or your favorite green veg), and shredded rotisserie chicken all tossed in a tasty soy-mustard-sesame dressing, with just a kick of chili ;).
Slurper 1 (9 years old): “I loved this dish because it has all different flavors and when they come together they taste great. (I like to add fish sauce to this dish.)”
Slurper 2 (6 years old): “I would put this on a kids’ menu at a restaurant.”
Simran and I are both big fans of the one-bowl supper. They’re so great for repurposing leftovers and work well for packed lunches the next day too (leftovers of leftovers, the gift that keeps on giving!). In this version we’ve layered rice (but you could use any leftover cooked grain) with a tasty chorizo-bean saute, and a super quick, semi-homemade avocado salsa. Add shredded carrots, chopped lettuce, diced tomatoes or whatever else you have on hand and your “what’s for dinner?” problem is solved.
(written by Ria)
This recipe was inspired by my cousins Sohum and Vertika. I was sleeping over at their house and they recommended that I put peanut butter and bananas in my oatmeal. I considered this idea and it passed the test. I said, “Okay, let’s try it”.
After I took my first bite I thought, “Wow this is much better than I expected. Oh well, I think that I can make it better.” That is what motivated me to do change it and make my own version with chia seed peanut butter and chocolate chips 🙂 !! Continue reading
We love rice bowls and our dinner often ends up looking like the above photograph. This meatball recipe was recently featured in the San Jose Mercury as part of a Vietnamese meatball sandwich (banh mi) and gets made a bunch around here.
Served with toothpicks, these meatballs would be great for a cocktail party as well. Since we make them in the oven, the mess is minimal. A fried or boiled egg would make this rice bowl even yummier! Continue reading
Lunch at Nonni Laura’s
I’m a life long Italo-phile so it’s a real bonus that my hubby happens to have an Italian Nonni who’s still cooking up a storm at 93. Nonni Laura and I have always connected around our interest in food and cooking, she often calls to share recipes and always comes to every family event with jars of sugo (or polpette, or minestone or risotto or sherry wine cake….) for all of us, as well as platters piled with cookies.
On a recent afternoon, my husband spent the afternoon making minestrone soup with her and they were nice enough to capture it all on video, so not only do you get to meet the one and only Nonni Laura, but now you too can make minestrone like a true Italian grandma.
Our recipe for “Quick dinner: Fantastic seafood chowder” (San Jose Mercury News)
This seafood chowder is really pretty quick to make and definitely feels like a little bit of luxury for weeknight dinner. Love that you can use any mix of seafood that you choose (fish, shrimp, clams whatever!). In thinking about this recipe our main goal was to avoid the clump factor that you can sometimes get with some of the traditional chowder recipes that call for a flour-based roux mixture to thicken them. So, this recipe leaves out the roux altogether and results in a chowder that lands on the more brothy side of things (which I personally don’t mind). It’s brothy but it does feel substantial if you keep the pieces fish and potatoes chunky and you’re generous with the amount of seafood that you add. But if you happen to be a chowder fan (like my dad for one) who prefers a texture with a bit more body, you can try this quick trick: just mash some of the potatoes into the soup once they’re tender.
I absolutely love this with a hunk of good, sourdough bread and a tossed salad — glass of white wine or a beer wouldn’t hurt either 😉 ! Click here for our recipe in the San Jose Mercury News’ “Fast & Furious Weeknight Cooking” column.
Since it is still grilling weather in San Francisco, we thought this would be a great recipe to sneak in before the rains are (hopefully) upon us. This chicken can also be baked in the oven if you do not want to grill it (or if the weather doesn’t hold up). You can find out more at the The Mercury News – where this recipe was first featured this past summer. Continue reading