Melon and Chia Seed Faux Tapioca Pudding

Sure it’s kind of old-fashioned and I can certainly understand that it’s texture isn’t for everybody, but I love me a good tapioca pudding.  And not just the classic American variety, but the cold, soupy Asian versions as well. Unfortunately it’s exactly the times when cold tapioca soup sounds most appealling (weather = hot, humid, unbearable) that

Fresh Mango Salsa

Every summer I get a little bit of produce envy when I read about the overabundance of zucchini and/or tomatoes in everybody’s garden.  Every time I attempted to grow either, the plants would invariably succumb to some sort of rot or pest.  Sigh. But I suppose I shouldn’t get too jealous of you mainland folks.  After

South Indian Pineapple with Chile and Mustard Seeds

Soon after I’d made the rash decision to move to Hawaii, I was looking through the Oahu job classifieds online.  Sandwiched somewhere between the ads for fire knife dancers and coconut tree climbers was an ad for field worker at a pineapple plantation.  Clearly the job market in Honolulu was going to be a little

Indian-Spiced Creamed Greens

Creamed spinach.  It’s pretty good stuff, right?  I mean, even folks who hate greens and vegetables in general would probably be happy to eat it on the side of a char-grilled steak. But what about those of us on the other end of the spectrum, i.e.  those of us who would happily eat spinach, kale

Indian Asparagus with Shredded Coconut

I don’t know about you, but my Instagram feed and feed reader are clogged with photos of ramps and ramp recipes, respectively.   Unfortunately I’m going to have to miss out on the fun yet again since I’ve never seen a ramp at a farmer’s market or grocery store out in Honolulu. Bummers. I guess I’ll

Golden Crispy Shallots and Shallot-Infused Oil

Before I move on to more Burmese entrees, salads and desserts, I thought it would be best to go back to the basics.  So over the next couple days I’ll be focusing on Burmese pantry staples that pop up in just about every savory Burmese recipe. Would it have made most sense to start with

Asian Broccoli with Garlic and Ginger

You’d think that since I have a food blog that I wouldn’t fall into ruts in my eating.  Sadly that’s not the case.   In fact, when I come home with a Costco-sized bag of broccoli, it’s pretty much guaranteed that I’ll be making it all Barefoot Contessa-style. While that Parmesan roasted broccoli is pretty much

40 Cloves of Garlic Quiche

The bar, my friends, has officially been raised. From this point forward, this quiche will be the benchmark against which all others will be judged.   But I should have known that magic would ensue when you combine forty cloves of sweet, caramelized garlic and tangy goat cheese and then surround it with rich and creamy

Gluten-Free Chocolate Crêpes

A couple months ago, when I was working my way through a Sam’s Club 3-pack of Nutella, I became obsessed with the idea of chocolate crêpes filled with Nutella and topped with roasted hazelnuts.  I tried my hand at a couple chocolate crêpe recipes without much success.    There’s only so many crêpes a girl can

Roasted Carrot and Quinoa Salad

A couple weeks ago my favorite restaurant in Honolulu, Downtown @HiSAM, shut down.  Located inside the Hawaii State Art Museum (in the downtown area, as you might guess), it was a perfect place to meet up with friends for a leisurely lunch or, during more frantic days, grab something from their to-go counter. Sure, I

Sweet Potato Salad with Black Beans and Corn

Every once in awhile when I’m having one of those days at work, I daydream about opening my own gluten-free cafe.  And if I were ever to take the plunge, I’d model it after the super cute coffee shop/cafe that I worked at during my high school summer vacations. The place was always swarming with

Green Bean and Heirloom Tomato Salad with Mint

Green beans definitely fall into that category of green vegetables that the vast majority of children won’t touch with a ten foot pole.  But unlike, say, Brussels sprouts or artichokes, they never seem to transition into the category of green vegetables that adults go absolutely crazy for. Sure, they might play a supporting role in

Do Chua- Pickled Carrot and Daikon

One of the reasons I love Vietnamese food so much is that the majority of meals achieve the perfect balance of hot, sour, salty and sweet.  Do chua, or pickled daikon and carrots, is a popular side that adds both sour and sweet elements.  If you’ve ever had a bánh mì, the Vietnamese sandwich on

Herbed Zucchini and Feta Fritters

I don’t often subscribe to food magazines (who has time to read magazines when there are so many great food blogs out there?), but when I needed to keep some airline miles from expiring, I signed up for Food & Wine.  I’m so glad I did.  The May issue alone introduced me to Stella’s Double

Roasted Cauliflower with Spicy Tomato Sauce

For many years the only way you’d catch me eating cauliflower was if it was drenched in gooey, processed cheese sauce. Although I warmed up to broccoli pretty early in my tween years, I considered cauliflower boring and unworthy of my time, attention and limited space in my tummy until somewhat recently. And while I

Quick Soy-Sesame Asian Baby Bok Choy

After about a week of desserts, boozy drinks, and decadent brunch fare, I thought it was time to sneak a healthy recipe in (full disclosure: I’m planning on regressing tomorrow by posting my basic gluten-free pizza recipe).  And it gets bonus points for coming together in about five minutes. Baby bok choy, which are just

Nepali Sesame Cabbage

I certainly haven’t hidden my love of cabbage from you guys.  In just over a year I’ve posted a cabbage soup, two kinds of slaw, cabbage rolls, tangy ginger cabbage, curried cabbage, Napa cabbage kimchi, etc., etc.  Cabbage sure is one heck of an adaptable vegetable. If you love it as much as I do,

Dal Ra Pulungo- Yellow Dal with Spinach and Burnt Onions

I know, I know.  I just posted another yellow dal recipe last week.  But this particular version is really good, super healthy, and definitely different enough to warrant another blog post.  It would have been a travesty to keep this recipe from you guys (especially my vegan friends out there). Several handfuls of baby spinach

Yetakelt W’et- Spicy Mixed Vegetable Stew

From what I’ve seen of Ethiopian cooking, meat dishes and stews are exactly that: meat.  While stews in the United States are a one pot affair mixing the veggies and meat together, you’re going to have to make a separate dish if you’d like some Ethiopian veggies with your meal. For a relatively short ingredient

Ye’abesha Gomen- Ethiopian Collard Greens

Has anybody else totally overdone it over the past couple of days?  I know I have had a few too many Turkey Terrific sandwiches (turkey, stuffing, cranberry sauce and lots of mayo) and a far too few workouts.  And let’s not get started on all the baked goods… So when I finally got around to

Sweet Onion and Corn Cheddar Grits

Why, oh, why did it take me so long to discover grits?  I’ve been a pretty big fan of their Italian cousin, polenta, for quite some time now, but after the past couple weeks I think I’m actually partial to Southern version.  Why?  I’m not exactly sure.  With smoky bacon, cheddar and shrimp, my last

Quick and Easy Tomatoes and Okra

Now I’ll be the first to admit that this may not be the flashiest recipe I’ve ever posted.  I don’t expect many people to Stumble it or add it to Pinterest.  But it’s still a winner in my book, and I’ll tell you why.  There comes a point in every food blogger’s career that one

Poat Dot – Cambodian Grilled Corn

I realize this post is slightly cruel.  After all, the vast majority of you don’t have access to sweet Kahuku corn year round, and, furthermore, the next corn season will not be for many, many months.  But this recipe is just too good to not share immediately. Popular street food in Cambodia, grilled corn gets

Sweet and Salty Stuffed Dates

If you’ve never had a bacon wrapped date before, you owe it to yourself to try one as soon as possible.  The version that’s stuffed with blue cheese is great, but I like almond filling even more; the almonds provide a really nice crunch and texture.  I once brought several trays of them to a

Greek Salad

I’ve made Greek salad I don’t know how many times in my life.  As it turns out, I’ve been doing it all wrong.  What a difference some fresh oregano and real (i.e., sheep’s milk) feta makes… it’s absolutely incredible.  These two simple upgrades take almost no extra effort but truly make a world of difference

Greek Lentil Salad

If you’ve read this blog for any time at all, you probably realize that I’m a pretty straight shooter.  No superfluous, flowery prose here.  I do my best to avoid the excessive use of adjectives and I try to avoid claims that a certain recipe is the best ever, or that it will change your

Greek Garbanzo Bean Salad

For the past couple years, I’ve been cooking my own dried beans.  My favorite?  Rancho Gordo.  They have some of the prettiest beans I’ve ever seen.  Yellow beans?   Black and white speckled beans?  Purple beans?  Check, check and check.  And they all have super cool names, like Yellow Indian Woman, Jacob’s Cattle, and Snowcap. Because

Greek Eggplant Dip

Although I’ve named this a dip, it’s really so much more versatile than that.  Yes, it would be a great dip for some vegetables or a nice chunk of crusty bread, but it also makes an excellent side dish or a creamy spread for a meat or veggie wrap. Eggplants are baked until soft and

Marinated Zucchini Salad

You can’t read food blogs in August without getting bombarded by zucchini recipes.  Well, here’s another one to add to the pile… and I should warn you that I have another zucchini recipe or two on the back burner that you’ll be seeing in the next week or two. If it’s too hot to cook

Garlicky Kale with Toasted Coconut

I’ve always loved kale but have struggled to find ways to incorporate more of it into my diet.  My two go-to recipes are green smoothies and Acquacotta, or Tuscan peasant soup (Marcella Hazan has a killer recipe for this in her Essentials of Classic Italian Cooking). Now I can happily add this one to the

Date with Fate Chai Chia Pudding

Ever used chia seeds for something other than a Chia Pet?  In the book Born to Run, Christopher McDougall profiles the world’s original ultra marathoners, the Tarahumara Indians.  Supposedly they used a chia seeds in a drink to sustain themselves for long runs.  Even though I’m a sporty girl, the only time you’ll catch me

Colorful Asian Slaw with Sweet Miso Dressing

In this non-traditional recipe, coleslaw’s nutritional value gets a major upgrade.  A colorful blend of red and green cabbage, orange carrots and green cilantro gets marinated in a simple lemon, miso, ginger and tamari dressing.  Stevia, which has become my best friend over the past couple weeks, is added to achieve your desired level of sweetness. Give it

Sauteed Zucchini with Corn and Roasted Green Peppers

When I was a little girl, one of my cousins was vegetarian.  The whole concept was very foreign to me… meat and potatoes were pretty standard fare in our household.  Once, we were all eating dinner at my grandmother’s house.  Most of use were eating, you guessed it, meat and potatoes, but my grandmother had

Bissara Dip- Moroccan Fava Bean Dip

Move over hummus, there’s a new bean dip in town.  I’ll admit that I was getting a little bit jealous of seeing everybody’s posts with fresh fava beans over the past couple months (I haven’t been able to find them here in Honolulu), and so I did the next best thing- bought some dried favas

Basque Applesauce

When looking through cookbooks I’m often disappointed when I find ridiculously easy recipes.  For instance?  Something like chocolate milk.  Or mashed potatoes.  Or scrambled eggs.  These recipes usually seem like pointless fillers to me.  Unless there’s something revolutionary about the techniques, I’m guessing we’re all OK with continuing to make these things the same way