Creative, Clean Eating: Black Bean & Celery Soup

Camera: iPhone 5  Location: Casa Dresden   Black Bean and Celery Soup What happens if you have whole food leftovers and fresh raw vegetables sitting around? Combine them into a soup. I had cooked some black beans and rice last week. Beans keep a while, so I decided to throw them into a soup stock…

Wild Sockeye Salmon, Roasted Veggies and Garlic Cauliflower Mash

It’s been almost a year since I added to the food project or photographed any recipes. Here’s a nice introduction to fall and a quick, healthy way to eat. Recipe The Cauliflower Mash Take one head of cauliflower, break it into florets and steam over medium-high heat for about 8 minutes along with one large clove…

Avocado, Broccoli, Arugula Soup & Poblanos Stuffed With Spanish Rice

It was time to get creative in the kitchen again. I found the soup recipe on Yummily.com and modified it just a bit. For the stuffed poblano peppers, I used my mom’s arroz con pollo but you can use any spanish/mexican rice. I’ve even used quinoa before. When the peppers are topped with cheese, the two are much…

Classic and Gluten-Free Puttanesca

Spaghetti alla Puttanesca This is quite possibly the fastest meal you can ever make! The Neapolitan Spaghetti alla partenopea, is made with anchovies and generous quantities of oregano. Spaghetti alla siciliana adds green peppers. When it comes to sauce or sugo – the Italian translation for sauce, I veer towards the most southern recipe possible. To Gluten or…

Hearty Curried Lentils

I took my family’s original Lebanese lentil recipe and gave it a little kick. The original recipe is quite tasty and certainly a hearty one, but these lentils were soaked and simmered in chicken broth, infused with Indian and Middle Eastern spices and garnished with cilantro. The key to keeping the overall texture creamy while…

Orange and Fennel Baked Salmon With Fettucine & Capers

Day two, I’m still  in the kitchen, remembering the fish and rice meals mom used to make and how the combination of seafood and rice cooked in olive oil would give me comfort. Inspired by that need and my need to play with light and digital photography in the kitchen, I experimented with the flavors…

Stuffed Poblanos and Organic Chicken Enchiladas in Salsa Verde

I’m back in the kitchen again, wanting to pay homage to one of my mom’s favorite styles of cooking – stuffed delicacies. I don’t eat large amounts of meat, but because I made a vow to try to eat only organic, free-range meat, I purchased organic chicken for this recipe. And because I veer away…

Roasted Baba Ghanoush sans the bitters!

Baba Ghanoush is a classic mid eastern dip, similar to hummus but made with eggplant. There are a lot of people who don’t like eggplant because of its bitter nature. Growing up, we always had baba ghanoush yet I always chose hummus instead because of this! I wanted to stay within the realm of the…

Teriyaki Tofu Tacos & Pico de Gallo

  Teriyaki Tofu Tacos & Pico de Gallo Healthy eating can be short, sweet and good for you. A little vegetarian, garlic-ginger twist on a Spanish-speaking favorite turned out pretty tasty – and all very fresh, healthy ingredients. It took about 30 minutes to prepare. The taste: sweet and spicy explosions with a sharp crunch….

Tower of Tofu: Indonesian Mediterranean Fusion

A marriage between Indonesian curry and Mid-Eastern spices with a lot of heat and a few layers to multiply over the  palate. Recipe Grind up some ground tumeric, ground cardamon, a sliver of ginger, 3 cloves of garlic, 1 red chili minced, some coriander, salt pepper and 3 parts EVOO to 1 part balsamic vinegar….