I have to admit that this is probably one of the best salads I’ve made thus far. If you’re a fan of both tomatoes and anchovies you’ll have to give this one a try!
For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom. I made both in less than an hour. They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.
Just a quick share of a recipe I put together the other day. I was in the mood for a hardy sort of salad that will go well with just about everything. Moreover, something I can also eat by itself when I have the munchies…
Summer truly is a great season to take advantage of the organic fruits that mother nature has intended for us to enjoy come harvest time. Hubby and I are lucky enough to have inherited a quaint orchard in the backyard of our new home. There are approximately 20 fruit trees consisting of apples, apricots, figs, pears, plums, and a full-grown pepper tree, as well. We also have some wild grapes, which pollinated from the winery next door, that have spread throughout the premise of the garden. Here are a few pictures I took, some trees of which I’ve marked ‘Not sure’ because I can’t tell them apart from peaches to apricots whilst they are still green. Enjoy!
I’ve been given an opportunity to test run a recipe that will be included in an app for iPad–they may even include my pictures (if selected) to be featured along with the recipe. Meanwhile, when I read the recipe in its entirety, I was excited to see that part of the recipe called for spatchcock chicken. The recipe stated that spatchcock chicken is a process that you can ask a butcher to do, but, I thought, what an opportunity to challenge myself, not only in test running the recipe, but achieving one of many techniques I have been wanting to try for quite some time now.
Friendship is based on so many aspects in life. We meet friends through school, through work, through other friends, and naturally through family. But what about through social networking? I discoveredfrom a childhood friend. She takes great scenic pictures and post her pictorial journal on Instagram. Not long after visiting her page daily, I became quite enthralled with this social ‘photo sharing’ phenomena. Sharing ‘photos’ and making friends with complete strangers! I thought to myself…hmm. This could work for me.
A visit to my mom’s house and the old neighborhood in the Bay Area usually means honing in on my Filipino roots. So what I made for you today at my home is Pork Sinigang (Sinigang na Baboy)– Pork ribs and/or riblets with sour broth, daikon, spinach and taro roots, alongside fish sauce for taste in reminiscence of our comfort foods from the Philippines.
The ingredients for this recipe were from items I had available in the fridge and pantry to include with the beautiful, grass-fed beef oxtails I recently purchased at our local Whole Foods Market. I loved the idea that they didn’t trim the tail part of the beef, which made it for an even more adventurous primal way of cooking! I also love a good crock pot meal, especially knowing that 4 to 6 hours from the time I started I have a comforting meal that awaits my family and me. I hope you enjoy this particular dish as much as I enjoyed creating it!