Easy Baked Garlic Mushrooms

Let’s start with what matters most: this is absolutely my favorite quick and delicious way to prepare ‘shrooms.
It’s an incredible, quick, easy side dish that’s ready in less than 30 minutes and that it’s so delicious it will outshine the main dish — unless the main dish is Spicy Basil Lemon Chicken, then we might call it a draw.
These Easy Baked Butter Garlic Mushrooms will make you drool in a way that only butter and garlic can, well that and sweet potato fries, chocolate chunk cookies, pulled pork, and quesadillas. Just to name a few.
It’s seriously the one side side I keep making again and again.

Moroccan Potato Salad

I always thought most people do like potato salad to a degree, but is rarely somebody’s favorite thing.
More just something you accept.
“Oh, potato salad’s here. Guess I’ll have some before those ribs to get cooked!”
This past weekend I was proven wrong.
I showed up to a BBQ with a big bowl of potato salad and not only was I welcomed, but adored too.

Easy Baked Parmesan Zucchini

My mobile phone fell in the toilet Friday morning.
To be precise, I accidentally dropped my phone down the toilet.
It was 7am, I was ridiculously grumpy, and I was checking my emails. There were so many annoying ones I got upset and I accidentally dropped the phone (read this as throw it..ugh!)
I immediately retrieved it, wiped it off, and powered it down.
I ran to the get the hair-dryer and I blow-dried it for a couple minutes (I didn't realize that the heat is more damaging than helpful — so if it ever happens to you, don't do it!)
Nothing happened.
I was so shocked, I wasn't sure which emotion I was feeling. I wanted to be angry, but I couldn’t. It was so surreal, I was laughing hysterically.
You hear about people dropping their phones in the toilet, sink, pool, sea, lake, cup of coffee, bowl of soup, but you never think you’re going to be one of them.

15-Minute Chinese Eggplant with Spicy Garlic Sauce

I was in line at a major retail the other day and there was this woman in a courtesy scooter with a basket full of groceries.
The clerk picked up the groceries and started scanning them, entering the code for the veggies that had no barcode to scan.
When he reached the eggplant, he put it on the scale and entered the code.
The eggplant was big, at $3.49 per pound it cost almost $6.
As the clerk put in the bag, the woman became livid.
She started arguing (more like screaming really) that eggplants are not sold by the pound, but by the piece. She threatened to take her complaints to the store manager.
The poor clerk - a young college kid - didn’t know what to say and was clearly shaken.
I tried to calm her down explaining that he had no control over pricing and that he just rang up the items.
But she was so mad, she left swearing she would never come back and shop only where the price was “fair” (her words).

Roasted Sweet Potato, Sesame and Arugula Salad with Honey-Balsamic Dressing

Everyone has a different idea of what constitutes eating “healthy”.
Some people abstain from meat, for others it’s just red meat, some give up cheese or gluten (ehm...me?) or fat — I mean, you name it, there’s a eating plan out there that promises that you can live forever just by giving up ice-cream. You know, just to throw a totally random example.

Coconut Crusted Baked Avocado Fries with Sriracha Mayo

You should have seen my sister’s face when I told her that I would have brought avocado fries for lunch at her place.
Let’s say that her initial reaction was she wasn't really excited about it, at all.
Actually she frowned and said “Really? Avocado fries? What a way to waste some delicious avocado. Why don’t you make some yummy guacamole instead?”
I replied “Trust me, avocado fries are awesome. Plus I coat mine with shredded coconut and I bake them in the oven instead of frying them. They’re light, gluten-free, and delish. You’ll see!”
She wasn’t convinced, but my mind was set. I was going to make avocado fries. I would coerce her into tasting them, and she would love them.
That was my plan, and I knew it was going to be successful. It had to be successful.

Garlic Thyme Potatoes Anna

So you’re probably thinking: Potatoes again? Really?
Like I posted a recipe for potatoes two weeks ago for heaven’s sake, and here we are again.
I don’t know what to say to you guys, it’s just that lately I’ve been craving potatoes like crazy.
It’s literally all I want to eat.
Baked, plain, mashed, in soups, skillets, whatever.
It’s kind of weird.

Lemon Potatoes

Do you get angry when playing video games?
I myself am not big on video games — growing up I’ve never owned an Atari, PlayStation, XBox or Nintendo Wii. But ever since the dawn of smartphones and tablets, I’ve started playing video games on my mobile devices like the rest of the world population.
Angry Birds, Words with Friends, Candy Crush, Fruit Ninja, etc, you name ‘em.
During a subway ride, while waiting at the checkout line, when you do your business in the restroom (to me, a sacred moment), playing a quick video game on your phone it’s the best.
That is, until you start getting angry at the video game. I’m talking about full on exasperation, to the point that you want to smash the device against the wall.
NEVER.A.GOOD.IDEA.

Tomato and Eggplant Compote

There's a first time for everything. Our first steps, first kiss, first day of school, first love, first car, first job, first bungee jump, first trip abroad, first time stuck in an elevator for 30 minutes, first oyster, or first bout with food poisoning.
If we repeat an experience, it’s never the same as the first time. It couldn’t be, a repeatable first is by definition an oxymoron.
Then there are those firsts that we would gladly avoid repeating (put being stuck in an elevator and food poisoning on that list for me.)
Sometimes we learn a lesson from our firsts and sometimes we don’t.

Boston Market Dill Potato Wedges with Rosemary Aioli

The internet is still a pretty new phenomenon. Many people did not grow up with it. We are still learning how it works and what it means.
It allows anyone with a keyboard and an internet connection the ability to share their views and opinions with a large number of people quickly and inexpensively. It allows people to connect quickly with others who share their opinions all over the world.
Take this blog for example; my intention is to share what's going on in my kitchen and sometimes what's in my head (um, because why wouldn't you want to know it?)
Since I consider myself a healthy individual - who eats right and exercises - I like to think that the food I cook is actually pretty healthy.
Still, I'm far from thinking I know what's the best way to do anything or that I have all the answers.
First off, because I know that what’s healthy for me might not be healthy or even possible for someone else. Furthermore, because I hate to pontificate, pronounce, proscribe and to be considered a food extremist.
I don’t feel the need to go around on forums, other blogs comment sections or social networks, trying to be the healthy-eating police. Telling people what and how they should eat, because I know better.
I do not fantasize that 100000s of people are spellbound by my every word and I can elevate myself to a world-class expert.

Light and Tangy Potato Salad

This recipe is a total revelation. Seriously. I was very skeptic when I first saw it; but decided to give it a try nonetheless.
The mayo is subbed with an emulsion made of cooked leeks, Djion mustard and a couple of other ingredients.
To my own surprise, Dijon mustard gives body to cooked leeks in a very unexpected way. Making for a velvety dressing with a rich mouthful. No one will miss the fat.

Coconut Oil Roasted Sweet Potatoes

I was on the fence about posting this recipe. Certainly you don’t need me to tell you how to make roasted sweet potatoes. You might need me tell you how to make stuffed whole wheat focaccia or why planks are better than crunches. Roasted sweet potatoes though, I think you can handle it on your own.

However (bear with me, I’m about to make my point) what you might need is for me to tell you that there’s a better way to make roasted sweet potatoes and it involves virgin coconut oil.
Yes, roasting sweet potatoes in coconut oil changes everything. It takes this dish to a whole new level. The crazy-awesome-delicious level.
Let’s be completely real with ourselves: everybody loves roasted sweet potatoes, but coconut oil roasted sweet potatoes are THE REAL DEAL. No brainer.

Hot And Sour Shredded Salad

Whether you share an apartment with roomies, or live in your own house with friends coming over for brunch Sunday morning looking for something to eat, this Hot and Sour Shredded Salad is a quick and easy recipe to win over any guest you have. Seriously, any guest. Whether vegan, vegetarian, pescatarian, paleo, primal or (more likely) omnivore. This salad accommodates everybody. No-brainer.

Red and Black Quinoa Tabbouleh

Tabouleh is a simple salad which hails from the part of the Middle East that covers Palestine, Lebanon and Syria.
It’s usually made with bulgur, tomatoes, cucumbers, finely chopped parsley, mint, and onion seasoned with olive oil, lemon juice and salt. There are endless variations to bulgur, the most notorious one is subbing bulgur with couscous. Yotam Ottolenghi describes in his cookbook how during his career he has come across a million bastardised versions of this simple dish. Some of which were way out of line. The most common issue has to do with proportions. In this dish parsley has to be the star of the show alongside with mint (not the grains nor the veggies). Also, herbs need to be chopped very thinly (and with a knife not a food processor) so that they can properly release their flavors and volatile oils.

Lemony Curried Chickpeas

If you live in LA (or have been in LA) chances are you've already eaten at Joan's on Third. A great store/restaurant located between the Beverly Center and the Grove, with a refreshing yet comfortable atmosphere and a great menu selection.
They have amazing food there; the lobster rolls, the chinese chicken salad and the carrot cake are among my fave dishes. But my #1 choice is the curried chickpeas, a simple salad full of flavor and depth.
I'm so obsessed with that salad that every time I go there (not often enough as I live on the other side of the country, sigh!) I order it as part of the salad trio (a selection of three salads from their daily specials on the menu). Except that I don't pick any other salad, just three portions of the curried chickpeas. Because they're all I ever want to eat when I go there.
The mixture of spices is superb. The touch of lemon sublime. The combination of flavors unique...OK, I might be exaggerating a tad, but it's really yummy.
So when I found the recipe on the LATimes, I couldn't believe my eyes. I could finally make the curried chickpeas at home: SCORE!