Wednesday, November 12, 2014

Arugula and Chopped Fennel Salad

It wasn't until this past summer that I realized how much I love adding finely chopped fennel to my salads. I first discovered this type of salad when I was visiting my grandmother and have been a fan ever since. When the fennel is chopped, the rough texture can be avoided but the flavor can still be enjoyed. I made this for a friend who claims to dislike fennel and she loved the salad. You don't need to use arugula for this salad, the fennel will go well with most greens.

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Thursday, October 30, 2014

Thai Chicken with Basil and Red Peppers

I love Thai cooking, especially meals like this which are simple to make and come together quickly. The first time I made this I was pleasantly surprised as to how easily the dish came together and how good it tasted even though I had to make do without some ingredients. I didn't have fish sauce, dark soy sauce, or peanut oil at the time so I made some potentially questionable substitutions and still loved the dish. The one thing you cannot skip is the basil. This dish revolves around basil and without it would lack a lot of flavor. Serve the dish over rice for a simple meal.

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Tuesday, October 14, 2014

Moroccan Eggplant Salad

Eggplant based dips and appetizers are some of my favorite snacks. Growing up I would eat tons of baba ganoush and my mom's eggplant dip in between meals. So when my mom told me about a new eggplant recipe she tried out, I had to make it for myself. This eggplant salad is a healthy yet very flavorsome and satisfying salad. I serve it as a side dish or salad, but have also been known to eat it as a main course with some pita bread. The original recipe calls for very little olive oil, but I felt that the salad was too dry and added a little more. This salad will still be good the next day if you have any leftovers.

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Tuesday, September 30, 2014

Tomato and Roasted Garlic Tart

I opened my fridge the other day and realized I had way too many tomatoes needing to be used. I didn't want to make another caprese salad or bruschetta since the weather was cool and foggy. Instead I opted for comfort food and made this tomato and roasted garlic tart. I looked at a few tomato tart recipes and loved that this one used roasted garlic. Yes, you will probably smelly like garlic after you eat this, but it will be worth it. Just make sure everyone around you has a slice so you will al be equally guilty. I didn't have the proper baking form to make this dish and just used a pyrex. It may not have been as pretty as one baked using a tart form, but it still tasted great.

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Tuesday, September 16, 2014

Baked Eggplant and Ground Beef

My mom has been making this recipe for quite a while. My dad and I are both huge eggplant fans, so this dish is always a hit with us. The main ingredients are similar to mousakka, but this recipe is seasoned differently. This feeds about 6 to 8 people. It also reheats well and I have happily eaten the leftovers many times. This is one of my family's go-to dishes for gluten free meals. It is very filling and does not need any kind of starch to be served with it.

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