Farmers Market

What can I say I love a good Farmers Market!! Thankfully I live in California where year round we get an amazing selection of veggies, fruit, cheese, milk, eggs, hummus, bakes goods! We get it year round so I have been making an effort to go on Saturdays whenever possible!

Now Saturdays I normally work but the last few I have thankfully been off. I enjoy taking a stroll and checking out certain vendors. I saw these incredible beets so I bought some!! 

I know what your thinking what I the world will you do with such a creature. Well honestly I ended up juicing it!!!!!

I also grabbed a coffee ( I try to stay away but once or twice a week is ok) 

I get to enjoy a cup and I got it at this super cool place. They use copper pipes exposed when making your drip coffee! What a great concept everyone there is really friendly and coffee is up there with Blue Bottle, Four Barrel. If you are ever in the bay area check out :  Bicycle Coffee ( peddling the perfect roast) they actually provide coffee to business in SF, Oakland ,and  Berkeley. They can deliver on bikes!!

 Check them out www.bicyclecoffee.com

As I was wondering I also love to get fresh herbs!!! I got a huge plant of basil and some cilantro ( I absolutely love cilantro!) 

What do you love to get at the Farmers Market.....I would love to hear from you!!!

Egg breakfast....

Breakfast is one of my favorite meals do the day. I always love a good brunch as well. This morning I was wondering what I should make, I love potatoes. In my effort to be "healthier" I decided to use sweet potatoes!!! Also I love sunny side eggs paired with them. This breakfast reminds me of what my mom would make every Sunday!! This is inspired by my mom....

Sweet potatoe hash and Eggs :

2 sweet potatoes rinsed and skin peeled and diced

1 small onion chopped

1 red bell pepper

2 clove garlic

2 eggs

1 pinch salt

Oil can be used ( or coconut oil)

1 pinch pepper

Some mushrooms ( I added what I had on hand)

1 bunch fresh Italian parsley (optional garnish)

1 bunch basil (optional garnish)

I also added some cotija cheese (Mexican cheese) garnish

First get a pan it's best to use a iron skillet and get it nice and hot. Add potatoes and cover for a few minutes then add onions and garlic let cook for 10 min. Add bell peppers,salt,pepper to taste, mushrooms let cook 15 more minutes covered. 

While that is cooking you can cook the eggs over easy, scrambled mixed in with the potatoes! Get creative!

I garnished at the end with basil,Italian parsley and cotija cheese!! I also paired it with some fresh pesto!

Happy Cooking!!

Spicy and Sweet Chicken Wings.....

Asian Cuisine is one that I have been trying to do more lately. Working with the different noodles and sauces as well as flavor. I do love the contrast of flavors I enjoy heat in my food and I like the pairing of sweet a well. I have a thing for heat!! You can substitute more of a sweet factor if you want. Take this to the office it makes a great finger food!!

 

 

                                Ingredients :

                           1/2 lb of Chicken Wings 1 Cup of sweet and Spicy Sauce

                             1/4 Cup Siracha ( I love it)

                            2 Cloves Garlic

                            1/4 Cup Oyster Sauce

                         Handfull of Cilantro (Optional)

                                   Cooking tray ( Pan)

           Pre Heat Oven to 350 degrees

  Mix chicken with sweet spice sauce, garlic,  siracha, and oyster sauce. Place its in the fridge marinate for 15 to an hour. Then on a baking sheet with foil or spray. Save some of the sauce so as it cooks ever 15 min brush the chicken with the sauce to creat a good coating. Cook chicken for at least an hour. Depending on  how big your wings are,  15 minutes before the hour crank up the oven if you want the chicken to be crispy!! That is something I love!! Crispy wings!! I tossed the wings in a little extra sauce before serving so they had extra coating of sweetnesss! Take out and Garnishe with Cilantro and serve with rice, salad whatever floats your boat!! Enjoy!!

Fresh Peach and Blueberry Crumble

"what am I gonna do with all of these peaches!"



Have you had a moment and thought what can I make. I had so many because my roommate bought some home from her parents house, they were perfectly ripe! So I decided it is still summer in CA and it was a beautiful day Peach Crumble I made one a few years ago and it was a hit! I decided to add what I had in the fridge which was Blueberries. Decided to use pre made Pie crust because it so much faster! So I used one rolled it out and poked holes in the bottom and put it in the oven for 15 min. depending on your oven.

Crumble it is easy can be savory or sweet. You can use a mix coconut or rhubarb what ever fruit that is most dominat. The topping can be rolled oats or biscuit. The topping also has a mix of sugar, margarine, and flour and was used in world war II. I decided to slice the peaches and add Blueberries then I put them in a panand added brown sugar and white sugar a touch of lemon teapoon of cinnomon. I let that cook on the stove for about 10 Min and added 1/3 cup flour to thicken it up! This would also be a great with some chocolate drizzled or even by itself. The warm berries take me back to when I was a kid. Although my mom was not the baker. I picked it up in my later years as they say your never too old. Below is a simmering Peach and Blueberry goodness..

The house gets so full of the sweet smell my neighbor came by and asked what I was making!! I took the pie crust out and let it cool. All you do now is fill the crust with the yummy peaches and blueberries and top it off with (I use local granola from the farmers market) you can use rolled oats or biscuts. I used 2 cups of granola and baked at 350 for 35 - 40 min.

It looks so great and pretty! You can do it with side of ice cream!! Vanilla and it is soo good!!

Ingredients :


1 Pre Made Pie Crust just use one if you want Round 9 ich pan

4 Cups Freah Peaches 2 Cups Blueberries (or whatever you have on hand)

2 Tablspoons of butter

1/3 Cup Brown Sugar

1/3 Cup White Sugar

1/2 lemon

1/2 Cup Flour

1/2 teaspoon Cinnimon

Put all ingredients into a sauce pan and let simmer

Then pre bake crust 10 - 15 min

Pour filling and put granola or pie crust and bake at 350 for 45 min


Enjoy HAPPY BAKING

Scone Weekend....

I have been trying to keep up with my blog. I love strawberries especially during the summer time. I have been cooking more lately and running too! I wanted to share the Scones I made this weekend. I was inspired because my roommate was about to buy some and I thought they are soo easy to make. Here is a basic strawberrie scone recipe.. Here I made them with strawberries you can make them with anything you wish get creative!! Here is the recipie makes 6 servings. You can also freeze the dough and bake them later!! Baking Sheet for baking (or you can use parchment paper) if not using parchment paper butter baking sheet. 2 cups all purpose flour 1/3 cup sugar and reserve 2 tablespoons for topping 2 teaspoons graded lemon or orange zest 1 tablespoon baking powder 1/4 teaspoon salt 4 tablespoons or half stick of butter (unsalted)and chilled 1 Large egg 1/2 cup heavy whipping cream reserve 2 tablespoons for topping 1 teaspoon vanilla or almond extract 3/4 to 1 cup fresh or frozen strawberries Preheat oven to 400 degrees butter pan or line with parchment paper Mix flour, 1/3 cup sugar, baking powder, lemon zest, and salt in a large bowl wisk to combine. Add cold butter use two knives or pastry blender mix well intill crumbled. Place egg, cream, vanilla extractin a small bowl combine. Add egg mixture to flour with rubber spatula and barley combine. Fold in strawberries do not over mix! Turn dough onto a floured work surface and lightly pat into disk about 1`1/2 inches thick. Cut into six pie wedges. Brush with remaining 2 tablespoons cream and sprinkle with remaining sugar. Bake for 15-20 minutes until brown or firm to touch. Let cool for ten minutes serve warm can be stored in airtight container!! Try them for your next brunch or just to have fun with the family!

Tomato Basil Soup

Hearty Tomato Basil Soup

Today was a cold winter day here in San Francisco. I love tomatoes so I decided that it was time for some soup. Not just any soup but some good old tomato soup. Crispy crunchy bread with really good olive oil some herbs and Parmesan cheese. It pairs well with this thick hearty tomato basil soup.

Ingredients

4 Strips thick cut bacon
1 whole onion chopped
4 cups Chicken Stock
4 vine ripen tomato (or whatever is on hand)
2 cloves garlic
1 carrot chopped
1/2 cup basil fresh
1/4 cup sugar
1/2 cup Butter
1 cup heavy whipping cream
1 celery stick chopped
leave a few sprigs of basil for garnish


Saute bacon until crispy, drain and set bacon aside. In the same pan saute onions garlic,celery and carrot for 10 min.
Add tomatoes and basil stir for 5-10 min. Then add stock salt and pepper with sugar. Let simmer for 30 minutes. Cool for 30 minutes.

After stock had cooled, use a food processor or a blender for a chunky consistency.

Put the soup back on the stove and add the creme and butter. Garnish with basil.

What's been cooking?

Well it has been a while since posting on my blog. I have had a lot going on and I am determined to get back and try this again. I love to cook want to share what I enjoy about it.

So with that in mind please feel free to leave a comment or try any of these recipe's I hope that people are reading still and hope to give you more of my favorite and own inspired dishes.


What is on the menu tonight!! Asian food is full flavor and so easy to make. I found this recipe from a book I love Natural Cooking. It is a light dish made with noodles and an ginger dressing. It has tofu this is a great vegetarian dish or you could add mushrooms and some chicken if you wanted.

This dish is called OTSU

Ingredients :
12 Once Dried Soba noodles
12 Ounces firm Tofu
1/4 Chopped Cilantro
3 Green onions
1/2 Cucumber Peeled seeded and sliced lengthwise
1 handful of cilantro coarsely choppe for garnish
1/4 toasted sesame seeds

Ginger Dressing
one lemon Zest
1 tablespoon honey
1 inch cube fresh ginger graded
3/4 cayanne pepper
1 tablspoon lemon juice
1/4 cup unseasoned brown rice vinegar
2 tablespoons extra virgin olive oil
2 tablespoons toasted sesame oil


Dressing :
combine the zest of, ginger,honey,cayenne and salt.
You can use a food processor or a blender add Olive Oil to the running machine.

Cook Soba noodles in boiling water. While pasta is cooking, drain tofu, pat dry, and cut into squares. Cook tofu into in a nonstick pan. Brown the tofu on either side.

In a large bowl combine the soba with 1/4 cilantro and green onions and cucumber and about 2/3 of dressing. Add tofu and toss with the rest of dressing.