I'll eat the eggs from my parent's backyard (they have chickens that roam the acre). When the chickens lay and they don't decide to sit on the eggs, the eggs are then gathered. I'm totally fine with eating those eggs. Store bought eggs? Never in a million years. There are so many reasons why- ethically, nutritionally, environmentally, you name it and I can give you a good run down on the "why's and why nots". Or just read the book Eating Animals or The Food Revolution, both of which I highly recommend. It's so crucial that we make informed decisions in regards to our health and our food purchases- I'm not saying you have to take on some strict dietary restrictions, but I am saying it is your responsibility to make informed decisions. Anyways, I'm straying from the topic here- I made this incredible quiche for my mom's birthday, but I ended up using sprouted tofu instead of the eggs because their lazy chickens haven't laid an egg in over a month! I've always sort of turned a shoulder to the idea of a tofu quiche because it just seemed so lackluster. But turns out it was seriously incredible, with an eggy consistency, and just overall delicious. I'm actually going to eat the last bit of it for breakfast this morning once I finish this post.
Simple foods are always the absolute best foods. Maybe I acquired this mindset from my grandmother, Mimi. She would always emphasize fresh ingredients, a little salt and good quality oil and you can throw together the most delicious dish. It's so true. I think allowing the ingredients to shine is something we often forget when we make big complex recipes. This salad is classic, it's basic, and it's perfect.
My grandmother gave me her crepe pan!! This is a huge deal. My childhood can literally be summed up by me and my grandma making crepes together. So naturally the first thing I did was make her famous crepes- these are not them. The second thing I did was experiment- yes, this is the experiment. They were phenomenal. She would love them.
Pheww, that's a mouth full! This a great dish simply because you can modify it to accommodate whatever vegetables you currently have in your fridge/freezer. In it's original form it has both savory and smokey notes with sweetness from the pesto. It's a winner, hands down.
Wowza! It's been just about 3 weeks since I last posted. April has been extremely hectic for me, to say in the least. I was border line nervous break for basically the entire month, but with that said... I PASSED MY SECOND NATIONAL BOARD EXAM! That's right. I'm now officially eligible for licensure as an acupuncture physician in many states- just not the one I live in! Hah. It feels great though to know I can practice in many of the states I'm so in love with. I have two more board exams to take in order to practice here though and upon completion I will be a Diplomat of Traditional Chinese Medicine which covers TCM herbology as well. With that said... on to my next one! Just kidding, I'm taking a week off to pamper myself before hitting the books again. Anyways, last week I made these delicious taco lettuce boats that ultimately fell apart due to my poor choice in purchasing baby romaine spears rather than a large head of romaine lettuce. If you go with the large head the taco lettuce boats will surely be a success, otherwise it'll default into taco salad which is still rad.
It's nice switching the flavors up a bit in the kitchen. Peas are usually overlooked in my kitchen... Literally, these peas were found in my freezer and who knows how long these poor little guys were in there for. But they came through and transitioned from freezer burned forgottens to the most delicious and ridiculously easy side dish. The flavors of this dish are sweet with hints of delicious Indian spices lurking in the background.
Search by Ingredient: