Bolognese Pasta Bake

A few weeks ago my parents went on a transatlantic cruise which left my brother and me alone while they were on vacation. As is the usual case, I was in charge of all the meals while they were away. For the most part, I tend not to try anything new while my parents are away because a) my brother is sometimes a picky eater and may not like it b) there are less mouths to feed and if my brother doesn't like it I have to eat it all myself which gets tiring.

However when I came across this recipe online I was pretty certain my brother would enjoy it and my instincts served me well. He downright gobbled almost the entire casserole dish on his own, leaving me with just two portions, one immediately after I cooked it and one the next day for lunch. By the time I came home from work the following day, it was all eaten up and I had to come up with something last minute for dinner.

One of the reasons why I suspect my brother liked it so much was because it was simple and had two ingredients he loves: noodles and meat. In fact he said it was practically like lasagna except it didn't require the extra effort of layering everything. Although making the meat sauce was a long process (over two hours for it to simmer and develop a strong flavor) it wasn't actually difficult because it just required occasional stirring. Also I didn't mind because it smelled great and filled the kitchen with a wonderful aroma. When my parents returned from their trip I told them how much my brother enjoyed the dish and my mom requested I make it again so that she may try it too.

Bolognese Pasta Bake

For the Bolognese sauce:
Note: This sauce can be made on its own ahead of time and then combined with the noodles and baked in a casserole dish. Alternatively, the sauce can just be made for regular pasta.

• 1 lb ground beef
• 2 796 ml cans crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, finely minced
• 1 cup beef stock
• ¼ cup red wine
• 5-6 fresh basil leaves, torn
• Handful fresh parsley, roughly chopped
• Salt and pepper
• Olive oil

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Turn the heat up to high and add the red wine. Deglaze the pan by scraping any bits off the bottom.
5. Once the wine has cooked out, reduce the heat to medium and add the tomatoes. Divide the beef stock evenly between the two empty cans and swish it around to release any chunks left behind then add the stock to the pot.
6. Add half of the fresh basil and parsley and bring the sauce up to a boil. Once boiling, drop the heat to low and allow it to simmer for about two hours, stirring occasionally.
7. Once the sauce has thickened considerably, season with salt and pepper and add the remaining basil and parsley.

To assemble:

Note: Any type of pasta can be used for this though I used egg noodles.

• 1 package egg noodles (about 340 g)
• 100 g light part skim mozzarella cheese, grated
• 2 tbsp Parmesan cheese, grated

1. Cook the pasta according to the package instructions but for half the time recommended for "al dente".
2. Drain the pasta then add to the pot containing the meat sauce. If the sauce is very thick you may want to add a little of the water from the pasta to thin it out, though I found this unnecessary.
3. Mix everything well to evenly coat the noodles with sauce then transfer to a large greased casserole dish.
4. Sprinkle the pasta with the grated cheeses and cover with aluminum foil. Bake for 40 minutes at 375 degrees Fahrenheit then remove the foil and place under the broiler for about five minutes, or until the cheese is bubbly and slightly browned. 

Saffron Risotto with Butternut Squash

Wow I can't believe I haven't written a post since November. Actually, scratch that...I can. The truth is in the past few months I have been very busy. I secured a full-time, regular position at work and I bought an apartment. My life has been overwhelmed with changes, luckily all positive, but it's taken a toll on my blog.

When I first started this blog, almost five years ago, I had the goal of teaching myself how to become a better cook. By researching different recipes and trying many new techniques I learned so much. And truthfully, having the blog motivated me to keep going. However, now I have come to the point where I don't feel tempted to write a post after every single venture in the kitchen. Beyond the fact that I often repeat past recipes, I also find myself more and more just cooking on a whim without following any specific recipe. But when I think about it, I don't regret this. The blog served its ultimate purpose, which was to broaden my food horizons and take me out of my comfort zone in the kitchen. Now it serves a new purpose to act as my digital cookbook of sorts, allowing me to keep track of recipes that I truly loved and would want to repeat in the future.

I am very thankful to my small community of loyal followers (AKA close friends and family) who encouraged me to keep up with the blog and provided feedback on the food I made. There were plenty of times when I felt they were just as invested as I was in the success of my food adventures. I hope they enjoyed reading the blog as much as I loved writing it and I promise I will keep feeding them even if I'm not writing blog posts.

Now that I've confessed and owned up to my hibernation from the blog...I actually do have a recipe to share! A few months ago, back when it was still cold and chilly outside, I came up with the idea that I wanted to take advantage of the beautiful and delicious squash that was in season. When I traveled to Italy years ago, I brought back a little jar of saffron threads which I still had not used. I decided to make a creamy, aromatic saffron risotto and add some roasted butternut squash to it.

My first attempt at this did not turn out exactly as I had imagined. When I searched online for a saffron risotto recipe, I found one with many positive reviews so I decided to use it and add my own twist with the butternut squash. According to the directions, I was supposed to add a pinch of saffron threads to the chicken stock before slowly stirring it into the rice. The problem is that "a pinch" is not very specific and I guess my pinch was too small because the finished risotto did not have that bright yellow color typical of a saffron-infused food. Also the flavor of the butternut squash overtook the saffron.

Even though the risotto end up the way I wanted it to, it was still very creamy and was eaten up quickly by the family. I still had extra chicken stock left over so when I suggested making it again everyone was in favor. This time, I "pinched" a lot more...between ¼-½ teaspoon. The result was more in line with my expectations; a bright yellow risotto with the aroma of the saffron and the hint of sweetness from the butternut squash. Success!

Saffron Risotto with Butternut Squash

• 1 lb butternut squash, cut into pieces
• 1 large onion, diced
• 2 cups Arborio rice
• ¼-½ tsp saffron threads
• 4-5 cups chicken stock, kept warm
• 1½ cups dry white wine
• 2 tbsp butter
• ½ cup grated Parmesan cheese  
• Olive oil
• Salt and pepper

1. Sprinkle salt and pepper generously on the butternut squash pieces and coat in olive oil. 
2. Spread in an even layer on a baking sheet and bake at 400 degrees Fahrenheit for 25-30 minutes, or until the pieces are fork tender. Stir them around halfway through to ensure even baking. Once tender, remove from the oven and set aside.
3. Use a large pan to heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
4. Turn up the heat to medium-high and add the rice. Cook for 3-4 minutes until the rice becomes slightly toasted.
5. Meanwhile, add the saffron threads to a small pot with the chicken stock in it. The stock should turn bright yellow. Keep the liquid constantly warm by having it on a burner with low heat. 
6. Add the wine to the pan with the rice until it is completely covering the surface. Season with some salt and pepper and cook over medium heat, stirring continuously until the wine has been absorbed. 
7. Slowly add the saffron chicken stock to the pan until it covers the rice. Keep stirring and cooking until the stock has been absorbed, just like the wine. 
8. Repeat the process with the stock until only about a cup remains. Once the rice is creamy, bite into a few grains to be sure the rice is cooked. If still slightly crunchy, add a little more stock and continue to cook until it is absorbed. 
9. When the rice is done cooking, add the butter and grated Parmesan cheese then whip together until completely incorporated. To finish, stir in the pieces of roasted butternut squash.

Butternut Squash, Kale and Sausage Hash

There's nothing like digging through your fridge, throwing a bunch of random ingredients into the pan, cooking them up together and then calling it a "hash". Just like the word entails, a hash is really just a modge-podge of many different ingredients and a great way to use up random things you may have lying around. More importantly, it's a great way to make an easy carefree breakfast that can also be reheated later for lunch or dinner.

I first made this hash about a month ago but I have to admit it was a planned dish and not just random leftovers. I had seen a recipe that for something similar that combined butternut squash and sausage. Although the butternut squash and kale are both ingredients typically found in my fridge, the sausage was not and I had to specifically go to the store to buy it.

What I liked about this particular hash is that the mild spice of the sausage balanced the sweetness of the butternut squash, a flavor that can sometimes be too strong and overwhelming. Combined with the fresh tomatoes and bitter kale, the dish had the perfect balance. It was great on its own and also the next day when I made it even more "breakfasty" by reheating it and cracking two eggs over top then lightly frying just until the egg whites cooked through and the yolks were still runny.

Butternut Squash, Kale and Sausage Hash
Note: I didn't measure everything precisely so these are just estimates as to the quantities I used as far as the spices go.

• 2 lbs butternut squash, peeled and cubed
• 5 small mild Italian sausage (or other type if preferred)
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 large tomatoes, roughly chopped
• 2 cups baby kale, rinsed and drained
• 1 twig rosemary, finely chopped
• 3 tsp dried basil
• 3 tsp dried thyme
• 3 tsp dried oregano
• Olive oil
• Salt and pepper

1. In a large bowl, combine the cut pieces of butternut squash, the chopped rosemary, 1 teaspoon each of the dried basil, thyme, and oregano. Drizzle with a little bit of olive oil and add some salt and pepper. Stir well to evenly coat the butternut squash with the herbs.
2. Lay out the pieces of butternut squash in a single layer of a large baking tray. Bake for 20 minutes at 400 degrees Fahrenheit. Once the butternut squash is tender enough to poke through with a fork, remove from the oven and set aside.
3. Meanwhile, while the squash is baking, prepare the sausage by removing from the casing and frying over medium-high heat until completely cooked through and no pink remains. Drain the sausage from the pan and set aside.
4. Heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
5. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
6. Add the chopped pepper and tomatoes and cook for another 3-5 minutes or until it begins to soften. Mix in the remaining 2 teaspoons of dried basil, thyme, and oregano and stir to combine.
7. Add the cooked sausage back into the pan as well as the pieces of butternut squash and kale. Season to taste with salt and pepper.
8. Briefly cover the pan with a lid to allow the kale to gently wilt. Remove from the heat and serve warm.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

About two months ago my mother and I attended the annual Eat! Vancouver festival that took place downtown. Unfortunately it feels like from year to year the number of booths and vendors has decreased but still we had a good time. At the end of the day we received a "goody bag" which included a bottle of Jerk flavored marinade.

Earlier this week I decided to try out the marinade by making some grilled chicken kabobs with pinapple and red pepper. The kabobs turned out well, though I did need some help managing the barbeque. However the real star of the show was the mango and avacado salsa that I made to accompany the chicken. It was bright and fresh and perfect for a summer barbeque. In fact my mom liked it so much that I made some more that we just ate on its own with some tortilla chips. I can definitely see myself repeating this meal again, especially since I have another bottle of the marinade at home.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

For the chicken kabobs:

• 1 bottle (270 mL) Jerk marinade
• 1 pinapple, cut into chunks,
• 1 bell pepper, cut into large pieces
• 2 lbs chicken, breast or thighs 
• Bamboo skewers

1. Cut the chicken into bite sized pieces. Pour the marinade overtop the chicken and make sure it is evenly coated. Refrigerate for at least four hours, preferably overnight.
2. Once ready to grill, prepare the kabobs by soaking the bamboo sticks for a few minutes then skewering the chicken pieces as well as pineapple and pepper. I made mine with the pattern of 3 chicken pieces, 1 pineapple, 2 chicken, 1 pepper, 2-3 chicken, 1 pineapple, and 1-2 chicken.
3. While getting the kabobs ready, preheat the barbeque on medium-high heat. Once ready to grill, rub the cut side of an onion on the grates to prevent the chicken from sticking.
4. Place the kabobs on the grill and turn every 2-3 minutes until the chicken is fully cooked through and no pink remains.

For the mango and avocado salsa:

• 1 mango, peeled and cut into bite sized pieces
• 1 avocado, cut into bite sized pieces
• 1 small cucumber, peeled and sliced
• ¼ red onion, finely chopped
• Handful fresh cilantro, chopped
• 1 lime, juiced
• 1-2 tbsp hot sauce (I like to use Frank's Chili and Lime flavor)
• Olive oil
• Salt

1. Combine the mango, cucumber, red onion, and cilantro. 
2. Pour the lime juice and hot sauce on top and drizzle with some olive oil. Mix well.
3. Add the avocado and gently stir in, trying not to mash it too much. Season to taste with salt.

Peanut Chicken Stir-Fry

Ever since I started a new job at the beginning of the year I have been working non stop! Between my shifts at my old job and my orientation at the new job it seems like all I have done for the past month is go to work. Although tiring, I am definitely enjoying my new job and the challenges that come with learning a new area of nursing.

One of the drawbacks to working so much is that I have not had any time to bake or cook recently. However last week my mother approached me about preparing some chicken for dinner. She specifically asked that I make something geared toward my brother's tastes and to try and use coconut milk if possible because we had some leftover in the fridge from a previous use.

I immediately decided to prepare the chicken using "Thai-style" flavors as coconut milk is prominent in Thai cuisine. Looking through the fridge and pantry, and based on my prior knowledge of Thai flavors, I quickly made up a marinade on the spot. I also decided to use a trick of coating the chicken in corn starch prior to sauteing it in order to give it a more crispy texture without having to fry it, something I picked up when making general tsaos chicken.

In the end I was quite proud of myself for two reasons. Firstly, my brother confirmed that he enjoyed the chicken and it was just the right amount of crispiness, heat, and peanut flavor. Secondly, I think it speaks to my growing cooking repertoire that I am able to think on my feet and create recognizable dishes without any recipe.

Peanut Chicken Stir-Fry

• 2 lbs boneless, skinless chicken breasts or thighs, cut into strips
• 2 egg whites
• 6 tbsp corn starch
• 1 cup coconut milk
• 3 tbsp peanut butter
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp red curry paste
• 1 medium onion, chopped
• 1 large bell pepper, cut into strips
• 1 large zucchini, cut in half and then sliced
• 1 cup baby carrots, cut in half lengthwise
• 2-3 cloves garlic, finely chopped
• 2 tbsp freshly grated ginger
• Olive oil
• Salt and pepper 

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the coconut milk, peanut butter, soy sauce, oyster sauce, and red curry paste. Mix well and set aside.
4. Using the same pan, saute the chopped onion over medium heat for 3-5 minutes, or until translucent. Add the garlic and ginger and continue to saute for another minute or until the garlic becomes fragrant.
5. Add the cut pepper, zucchini, and carrots and continue to saute until the vegetables soften a little, about 3-5 minutes.
6. Add the cooked chicken back to the pan and pour the marinade in. Mix well to ensure the chicken and vegetables are evenly coated with the peanut sauce. Reduce the heat to low and allow the mixture to simmer for a few minutes so that it may thicken. 

Stuffed Spaghetti Squash

A long time ago my friend told me about spaghetti squash, named that way because its flesh comes apart in long strands after being cooked. I had wanted to try it for quite some time but somehow just never got around to it. A few weeks ago I finally bought just one spaghetti squash at the store and decided to bake it at home. I got the idea online to use the squash itself as a serving vessel for a simple vegetarian dish.

Honestly the hardest part about the whole experience was cutting the squash open. If you have ever tried it you would probably agree that cutting squash can be cumbersome and whenever I have the option, I always go for the pre-cut choice. However once I had it split open the rest was a breeze. While the squash was roasting in the oven, I quickly sauteed some onions and peppers and added a little tomato paste to the mix. Once the squash was tender I used a fork to scrape out the insides, mixed it with the sauteed veggies, added a bit of chopped cilantro, and then put the mixture back into the shells. Then I just sprinkled some cheese over top and stuck it under the broiler for a few minutes just to melt the cheese.

Because I was making the squash for the first time I prepared only one, however each shell was a big enough portion to feed two people. Also, I chose to keep the dish vegetarian but some ground meat could easily be mixed in to make the dish even heartier, though I did like the freshness of having vegetables alone. Overall I was quite satisfied with how the squash turned out and I think I will be making it again soon.

Stuffed Spaghetti Squash
Note: Other vegetables such as mushrooms and zucchini can also be added or even ground meat.

• 1 small spaghetti squash, split in half and seeds removed
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1 tsp ground coriander
• Handful fresh cilantro, chopped
• Handful shredded cheese
• Olive oil
• Salt and pepper

1. Lightly drizzle olive oil over the flesh of the cut squash and sprinkle with some salt and pepper. Rub it in so that the flesh is completely coated then place on a baking tray, skin side down, and bake for 30 minutes at 400 degrees Fahrenheit. The flesh should be easy to pierce all the way through with a knife once it is cooked.
2. While the squash is cooking, heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become transluscent.
3. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
4. Add the chopped pepper and cook for another 3-5 minutes or until it begins to soften. 
5. Mix in the tomato paste, ground cumin, tumeric, and coriander and stir well to incorporate. Season to taste with salt and pepper.
6. Once the squash is done, use a fork to scrape the flesh from the shell and add it to the sauteed vegetables. Mix the squash with the other ingredients in the pan and add the chopped cilantro as well.
7. Distribute the stuffing evenly between the shells and sprinkle some shredded cheese over top. Return the baking tray with the stuffed squash into the oven and broil for about 3 minutes or until the cheese on top is melted.

Taco Cups

My family really loves Mexican food, especially me, my mom, and my brother. When we used to live in the states we ate Mexican food quite often and some of our favorite places included Qdoba and Azteca. However here in Vancouver there doesn't seem to be all that many restaurants offering Latin food so we mostly satisfy the craving by cooking it for ourselves at home. Some personal favorites of mine include fajitas and chicken tortilla soup.

Last week, my parents were away on vacation and I had to cook for myself and my brother. At first I was going to make chicken enchiladas because they're simple, easy, and pack well work work. However my brother complained that I have made enchiladas too many times and he wanted something different. I fulfilled his request by making these taco cups, inspired by my petite lasagnas but with Mexican flavors.

My brother was very grateful that I listened to his request and altered my plans to please his appetite. In fact he ate almost an entire tray (9 taco cups to be exact) in one sitting! He said that the taco cups were even better than the petite lasagnas because it included a lot of meat and cheese. I think another reason why they tasted so great was the use of smoked paprika, a new favorite ingredient of mine. Lately I have found that adding just a hint of smoked paprika into savory dishes brings out a wonderful taste and smell. It's also great because it gives a Mexican flavor without being overly spicy. Based on my brother's enthusiasm, I think it's safe to say these taco cups will become a repeatable favorite.

Taco Cups

• 24 wonton wrappers
• 2 lbs ground beef
• 1 large onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 large bell pepper, chopped
• 1 large zucchini, chopped
• ½ can tomato paste
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• Shredded Mexican cheese blend
• Olive oil
• Salt and pepper

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Add the chopped pepper and zucchini and cook until the vegetables have softened. Once soft, return the beef to the pan.
5. Mix in the tomato paste, smoked paprika, and chili powder. Stir well to ensure everything is coated evenly. Season to taste with salt and pepper and set aside.
6. Spray two muffin pans with non-stick spray and place one wonton wrapper into each well.
7. Divide the beef mixture evenly among the wells, filling almost to the top.
8. Sprinkle the shredded cheese over top of the beef for each well.
9. Bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese on top has melted. Remove from the oven and cool for about 10 minutes in the pan before carefully taking the cups out of the pan.

General Tsao's Chicken

Last week I made Mongolian chicken with broccoli one night for dinner, though I had originally intended to make general Tsao's chicken. I had seen the recipe on my now favorite morning talk show The Chew and wanted to try it out but my mom thought my brother wouldn't like it because of its sweetness. However he later informed me that he is not as picky about sweet flavored meats anymore and was willing to try it.

I'm glad that my brother's taste buds have changed and that he has expanded his appetite because the chicken tasted great and I would have never made it had he not given me the "okay". The cornstarch provides a relatively thick coating which holds on to the sticky sweet sauce. At the same time, this recipe is a lighter version of the traditional dish as there is no deep-frying involved. Together with some fried rice this chicken is sure to hit the sweet spot for Chinese food at home.

General Tsao's Chicken

• 2 lbs boneless, skinless chicken breasts (cut into 1 1/2-inch pieces)
• 2 egg whites
• 6 tbsp cornstarch
• ¼ cup soy sauce
• 2 tbsp sambal
• 2 tbsp honey
• 2 tbsp orange juice
• 1 tbsp sesame oil
• 2 garlic cloves (sliced)
• 2 tbsp grated ginger
• Olive oil 
• Salt and pepper

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the soy sauce, sambal, honey, orange juice, and sesame oil. Mix well and set aside.
4. Saute the garlic and ginger for about a minute or until fragrant.
5. Pour the soy sauce mixture into the pan and continue to heat until boiling. Add the chicken pieces to the pan and mix well to coat evenly with the sauce. Season with salt and pepper.

Mongolian Chicken with Broccoli

When it comes to food, Mondays in our household can go either one of two ways: we either have a lot of food leftover from things we cooked on the weekend or we ate everything over the weekend and the fridge is relatively empty. As it happened, this week we fell into the latter category and my mom and I knew we had to cook some food for everyone to eat for dinner/take to work for lunch.

We decided that we would prepare something with chicken, as my parents had recently purchased about a month's supply from Costco, and I suggested something Asian. As my family loves Asian food I wasn't too concerned about needing to go to the store for anything as our pantry is well-stocked with various Asian ingredients.

At first I suggested general tsao chicken, a slightly sticky and sweet Chinese recipe. However my mom pointed out that my brother is not a big fan of sweet in his meat (though he does have the biggest sweet tooth I've ever known...go figure) so instead we went with a Mongolian recipe.

Although the ingredient list is long, the recipe itself is actually quite easy and came together quickly. Of course there were two of us preparing it together so that made the entire process even faster. The original recipe did not include the broccoli but since we had it on hand, and because I love stir-frys with broccoli, we threw it in. My brother of course picked the broccoli out of his portion but I happily ate it (though I did make him eat a few). I also made my asian quinoa slaw as a side and watched my mom happily sneak spoonfuls out of the pan while we cooked the chicken.

Mongolian Chicken with Broccoli

• 1 lb boneless, skinless breasts or thighs, cut into strips
• 1 large broccoli head, cut into pieces
• 1 medium onion, chopped
• 2-3 cloves garlic, finely minced
• 2 tbsp freshly grated ginger (can substitute with 1 tsp ground ginger)
• ¼-½ tsp red chili flakes
• 2 tbsp oyster sauce
• 1 tsp sugar, divided (½ + ½)
• 3 tsp cornstarch, divided (1 +2)
• 4 tsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp red wine vinegar
• 2 tbsp + 4 tsp water
• Olive oil 

1. Mix together the oyster sauce, ½ teaspoon of sugar, and 1 teaspoon of cornstarch to create a marinade. Pour over the chicken and mix well to ensure chicken pieces are completely coated. Set aside for 15 minutes.
2. While the chicken is marinating, prepare the sauce by combining the hoisin sauce, soy sauce, red wine vinegar, ½ teaspoon of sugar, 2 tablespoons of water, and ground ginger is using. Stir well and set aside.
3. Separately combine the remaining 2 teaspoon of cornstarch with the 4 teaspoons of water. Mix well to dissolve the cornstarch and set aside.
4. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Add the garlic, red chili flakes, and fresh ginger (if using) and cook for another minute until the garlic becomes fragrant. Set aside.
5. Using the same pan, add the chicken and saute until cooked through and the pieces start to brown. Drain any excess liquid from the pan and then add the cooked onion mixture back in.
6. Create a space in the center of the pan and pour in the prepared sauce. Briefly re-stir the cornstarch water mixture then add it to the sauce.
7. Stir the sauce until it starts to thicken then mix it into the chicken. 
8. Reduce the heat to low and add the broccoli. Mix well to make sure the broccoli is well coated with the sauce. Continue to cook for a few more minutes to allow the broccoli to soften slightly.

Optional: The chicken can be garnished with some chopped green onions and sesame seeds.

Baked Fish en Papillote

A few nights ago I decided to finally act upon a cooking technique that I first learned about over two years ago. I had seen it come up a few times on tastespotting.com, my favorite site to browse for recipes, and thought that it sounded intriguing. But somehow it always remained on the back burner until a few weeks ago when my mom and I were watching Food Network and it was featured on Ina Garten's Barefoot Contessa.

The technique that I am referring to is called "fish en papillote" or "fish in paper". Basically the idea is to create a little packet, made of parchment paper, that includes the fish as well as some herbs and seasonings. The fish is baked in the paper packet and the steam that builds up inside allows for the fish to cook slowly and gently, absorbing all of the flavors of the herbs and seasonings inside.

I am so glad that I finally got around to trying this out! This technique is great for a number of reasons. Firstly, there is no strict recipe that needs to be followed...it can be done using any white fish and a number of different herbs and seasonings. I decided to make a somewhat Mediterranean style dinner and used halibut, lemon, capers, rosemary, and spinach. However I think it would also be great with some Asian flavors such as teriyaki, ginger, and soy.

Secondly, the packets can be prepared ahead of time and then refrigerated until ready to bake. For example, I made all of the packets on Friday and we ate some for that night but I saved the rest and baked them the next day when my grandparents came over for dinner. The fish tasted just as good when baked the following day and I put it in the oven straight from the fridge.

Finally, I think the technique is great for easy entertaining and small dinner parties. When the packets are ready and torn open they release a wonderful aroma and look beautiful with the fish inside. Also, the delicious juices are held within the packet and continue to provide fragrance and flavor to the fish.

Everyone in my family enjoyed the fish and I was quite pleased with how it turned out. I still can't believe it took me two years to try it but better late than never!

Baked Fish en Papillote
Note: This is an example of ingredients that can be put into the paper packet, therefore quantities are not important. Just be sure to follow the folding technique so that the paper packets are sealed and no steam escapes.

• Individual white fish fillets (6-8 oz portions)
• Lemon (sliced into rounds, zested)
• Baby spinach
• Fresh rosemary (can substitute with thyme or oregano)
• ¼ cup unsalted butter, room temperature
• 2 tbsp capers, chopped
• Handful flat-leaf parsley, roughly chopped
• 1 garlic clove, finely minced
• Salt and pepper

1. Combine the chopped capers, parsley, garlic clove, and lemon zest with the butter. Mix well until all of the ingredients are integrated in the butter. Wrap in plastic wrap and refrigerate until ready to use.
2. Fold a large piece of parchment paper in half, lengthwise. Make one long cut diagonally along the bottom corner and two shorter diagonal cuts along the top. When unfolded it should resemble a heart.
3. Place a handful of spinach in the center of half the paper heart. Spoon some of the prepared butter on top of the spinach, distributing a few pieces throughout.
4. Lightly season the fish fillet with salt and pepper on both sides. Place the fillet on top of the spinach and then spoon some dabs of butter over the fish.
   
5. Place a slice or two of the lemon on top as well as a half sprig of rosemary. 
6. Fold the other half of the parchment over and starting from the bottom corner make small overlapping pleats all the way around to seal the edges completely. 
7. Repeat with remaining fish fillets. Once ready, transfer all of the packets to a baking sheet and cook at 400 degrees Fahrenheit for about 15 minutes. (Generally about 12 minutes per inch of thickness). The parchment should puff up as the steam builds up inside.
8. To serve, cut a small hole in the center of the packet and gently tear apart to the side. Make sure to tear centrally and lengthwise along the packet so that it stays mostly intact and the juices remain inside.

Afghan Scallion Dumplings

I found this recipe not too long ago and it caught my eye because of its flavor profile. This dish, Aushak, is originally from Afghanistan. Considering that Afghanistan borders Uzbekistan, which is where my family is from, it used ingredients common to my household. However it also had a bit of an Indian feel to it by pairing the slightly spicy scallion dumpling with a cool and refreshing yogurt sauce.

It took me two hours from start to finish to make everything by myself, including prep time and cook time. Of course to simplify things the meat sauce can be prepared ahead of time and the dumplings can be refrigerated until ready to cook.

I really liked the taste of the dumplings and I thought it was interesting considering I have never had scallions be the center of point of a dish. Usually it is used as some sort of garnish with the protein being the star, however in this dish it was the other way around. My mom in particular loved the dish and helped herself to a second serving.

Afghan Scallion Dumplings

For the meat sauce:
Note: My "meat sauce" didn't turn out very sauce like but rather more like a thick consistency. I didn't have a problem with that but to make it more "saucy" extra water can be added.

• 1 large onion, finely chopped
• 1 lb ground beef
• 2-3 cloves garlic, finely minced
• 1 tsp ground coriander
• 1 tsp freshly grated ginger
• ½-1 cup water (I used tomato juice to give even more flavor)
• 3 tbsp tomato paste 
• Olive oil
• Salt and pepper

1. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Set aside.
2. Using the same skillet, cook the ground beef until no longer pink.
3. Add the cooked onions back to the pan as well as the garlic, ginger, and coriander. Mix well to incorporate.
4. Pour the water into the pan (use more if wanting thinner sauce) and reduce the heat to low. Allow the sauce to simmer for 5-10 minutes or until it is your desired thickness. Season to taste with salt and pepper.

For the dumplings:

Note: I was able to make 30 dumplings but it depends on the size of the wonton wrappers.

• 2 bunches green onions, chopped (green parts only)
• 1 garlic clove, finely minced
• 1 tsp red chili flakes
• ½ tsp salt
• ½ tsp pepper
• 25-30 wonton wrappers

1. Combine all of the ingredients for the filling and mix well.
2. Place one tablespoon of the scallion mixture onto the center of a wonton wrapper. 
3. Use your finger to gently brush the edges of the wonton wrapper with water. Fold the wrapper in half, from corner to corner, creating a triangle shape. 
4. Press around the filling to get rid of any air bubbles and seal the edges by pressing them together. If desired, the two outer corners can also be brought together into the center and sealed with a bit of water.
5. Repeat with the remaining wonton wrappers and filling.

For the yogurt sauce:

• 1 cup yogurt
• 1 garlic clove, finely minced
• 2-3 sprigs dill, finely chopped

Combine all of the ingredients together and set aside.

To Assemble:

1. Bring a large pot of salted water to a boil. Once boiling, add the dumplings to the pot and cook for five minutes, or until they are all floating at the surface and the water comes back to a boil.
2. Use a slotted spoon to remove the dumplings carefully from the pot and allow them to finish draining in a colander.
3. Spoon half of the yogurt sauce onto the bottom of a large shallow dish. Place dumplings on top and then the meat sauce around the sides. Pour additional yogurt sauce on top of the dumplings.

Grilled Steak

My summertime fascination with grilling is still going strong and last week I decided to conquer steaks! I have watched many cooking shows and there are always two pieces of advice that are commonly given. The first is to not move the steak around too much; place it on the grill and let it cook through on one side then flip and cook the other side. The more you handle the meat, the tougher it gets. The second point they always mention is to let the steak rest for at least five to ten minutes so that the juices have time to get absorbed into the meat. Otherwise if you cut into the steak too soon all of the yummy juices are all over the plate instead of in the meat itself.

I really wanted to let the steak shine and speak for itself so I didn't go too heavy on the marinade...just a simple dry rub of rosemary, garlic, a few red chili flakes, and some salt. My goal was to get a nice sear on the outside and cook the steaks to medium-rare on the inside. Although I tried to get good grill marks I wasn't quite able to achieve the classic cross pattern. However that didn't affect the taste at all and I was pleased with how the steaks turned out in the end. We enjoyed them for dinner together with some grilled corn and a refreshing mango salsa my mom made.

Grilled Steak
Note: We had four large 13 oz steaks. The cooking time may vary depending on the thickness of the meat and preference for doneness. The directions below reflect meat cooked to medium-rare.

• Steaks
• 6 sprigs fresh rosemary, leaves picked and finely chopped
• 6 cloves garlic, finely chopped
• Pinch crushed red pepper flakes
• Olive oil
• Salt

1. Preheat the grill to medium-high. Allow the steaks to come to room temperature before starting to grill.
2. In a small bowl combine the chopped rosemary, garlic, crushed red pepper, and enough olive oil to make a loose paste.
3. Slather the steaks with the mixture and sprinkle generously with salt on both sides.
4. Put the steaks on a hot spot on the grill to get a good sear. Cook each side for 5-6 minutes or until the internal temperature is 160° Fahrenheit. If trying to create grill marks, turn the steaks 90° halfway through cooking each side.
5. If wanting to cook the steaks through some more move to a cooler part of the grill, not directly over the burner.
6. Once the steaks are done to your liking, remove from the grill and let them rest for 5-10 minutes before slicing and serving. 

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Grilled Prawns and Vegetables

I may be a lot of things, but a grill master I am not. I don't know why but somehow I have always found grilling food to be a challenge. Every summer I make a few (quite lame) attempts at grilling and usually end up burning the food. After each failure I usually succumb back into my safe world of stove-top and oven cooking.

However this summer I have decided that I want to conquer my grill inadequacies once and for all. Part of this desire stemmed from the fact that I am constantly seeing great grill recipes online and on Food Network and I so badly want to try them out. Also, I recently came back from visiting some family friends who showed me how easy and delicious grilling can truly be.

I decided that I needed to start small and work my way up. Therefore on day one, I settled on grilling some corn on the cob and zucchini slices that I quickly marinated. Result: success! Moving on to day two, I grilled some wine-marinated prawns and chipotle-lime chicken. Result: another success!

Both days I was so proud of myself and could not stop bragging to all of my family members. Part of my success came from some helpful tips I picked up, which I will definitely share.

• Tip one: Make sure your grill is clean! An easy way to do this is to spray some PAM on the grates, turn it onto the highest heat, and close the lid. The oil will burn up in the heat and the grill will be ready to use once the grill is no longer smoking. Also make sure to scrape the grates well for any bits that may have gotten stuck to it.
• Tip two: Brush the grates with an onion. This helps to keep the food from sticking to the grill, especially anything that may have been marinated. Simply cut an onion in half, stick a fork in it, and rub it vigorously up and down all over the surface of the grill. Don't toss the onion because you can keep using it in between each batch of food if you have multiple items to grill.
• Tip three: Don't overflip! I was definitely guilty of this before. The way to achieve good food and those beautiful grill marks is to allow the food to cook through and develop flavor. Put the food on the grill, close the lid, and give it some time (depending on what you're cooking), before you flip it. With each additional flip or handling of the food you are only making it tougher. Generally, unless you are rotating something like corn, each food item only has two sides so really you only need to flip it once.
• Tip four: Let it rest. This step isn't as necessary for something like vegetables or even smaller proteins like prawns. However if you're making something bigger like steak this is a must. Allowing the meat to rest gives it time to finish developing flavor. If you cut into it right away the juices will run out and be left on the plate or cutting board rather than incorporating into the meat.

I realize that I still have more things to learn when it comes to grilling and most likely I may still make some grilling mistakes. Still, I'm hopeful that these past two nights were just a preview of many more grilling successes.

Grilled Prawns and Vegetables
Note: My mother marinated the prawns and did very rough measurements. I too did not measure out the ingredients for the zucchini marinade. Therefore the quantities are not precise and can be adjusted.

For the prawns:

• 36 raw jumbo prawns, in shell and deveined
• 1 cup white wine
• ½ cup olive oil
• 2-3 cloves garlic, finely chopped
• 1 tsp dried parsley flakes (can be substituted with basil, thyme, or oregano)
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp honey

1. Combine all of the ingredients for the marinade and pour onto the prawns. Cover and refrigerate for 3-4 hours.
2. Once ready to grill, put 3 or 4 shrimp onto each skewer. If using bamboo or wooden skewers make sure to soak them in water first so they don't burn.
3. Turn the grill onto medium heat. Place the skewers evenly across the grates and close the lid. Cook for 2-3 minutes on each side. The prawns should be pink once they're done.

For the zucchini and corn:
Note: The corn did not require a marinade; it was stripped from the husk and wrapped in aluminum foil.

• 3 large zucchini, sliced diagonally
• 2-3 tbsp Frank's Red Hot Chile n' Lime sauce
• 1-2 tbsp garlic plus seasoning
• ¼ cup olive oil
• Sprinkle salt and pepper

1. Combine all of the ingredients for the marinade and toss the zucchini slices in it to evenly coat.
2. Turn the grill onto medium-low heat. Spread the zucchini slices evenly across the grates and close the lid. Cook for 2-3 minutes on each side or until the zucchini are fork tender.
3. For the corn: Place the corn on the grill turned onto medium-high heat. Quarter-rotate the corn every five minutes until all sides are finished.

Chipotle Lime Grilled Chicken

Last week I was feeling inspired by our gorgeous Vancouver weather to prepare chicken outside on the grill. Up until that point my experience with the grill was limited and consisted of about three sporadic attempts made over the last two years. However after watching so many shows on TV promising me that grilling is actually quite easy, and seeing a family friend grill with no problems I decided to give it a go.

Well let me just say that grilling may come easily to all of those people but it surely doesn't for me. I think the problem was that I didn't know how to properly position the chicken pieces on the grill and while some turned out fine, others stuck to the grates and in the process of flipping the pieces I managed to rip them to shreds. There was also the problem that some became overcooked and dry while others were moist and juicy.

My saving grace became the chimichurri sauce I prepared to spoon on top. It was quite strong tasting, composed of cilantro, parsley, red chili flakes, and garlic, and managed to mask some of the drier pieces. The marinade itself also tasted good, at least on the juicy pieces that weren't overcooked, and had a pleasant balance between the smokey chipotle and fresh lime juice. In the future, I think I may just pan-fry or bake the chicken rather than grill it...or find someone who knows how to use the grill better than me.

Chipotle Lime Grilled Chicken
Note: Due to my lack of grilling experience, I adapted the recipe for chicken skewers as those seemed to turn out better than directly grilling the chicken.

• 2 large boneless, skinless chicken breasts or 15 thighs, cut into pieces
• 1 cup sour cream or yogurt
• 2 limes, juiced and zested
• 2 tbsp Frank's Red Hot Chile 'n Lime sauce
• 1 tbsp Chipotle sauce
• 2 tsp salt

For the chimichurri sauce:
Note: This sauce is very versatile and can be served alongside steak, chicken, or fish.

• ½ bunch cilantro
• ½ bunch Italian flat-leaf parsley
• 5-6 cloves garlic
• ¼-½ tsp red chili flakes
• ¼ cup red wine vinegar
• ¼ cup olive oil
• Salt and pepper to taste 

1. Combine the yogurt/sour cream, lime juice and zest, hot sauce, chipotle sauce, and salt and mix well to create the marinade.
2. Add the chicken pieces. Cover and refrigerate for at least 2-3 hours, though preferably overnight to allow the chicken to absorb more flavor.
3. Once ready to grill, skewer the chicken pieces onto slightly damp bamboo skewers. Place chicken on pre-heated grill over medium-high heat. Make sure to leave some space between the skewers so as not to overcrowd the chicken. Grill for about 15-20 minutes, making sure to rotate the skewers so that all sides are consistently cooked. The chicken will be done once no longer pink inside or the internal temperature has reached 165 degrees Fahrenheit.
4. Meanwhile, combine all of the ingredients for the chimichurri sauce in a food processor and blend until smooth. Adjust to taste with salt and pepper.

Lahmacun

I originally intended on trying this recipe two months ago but several things got in the way and I didn't have a chance to get around to it until last week. This recipe is for a Turkish flatbread called Lahmacun, which is kind of similar to a thin crust pizza except for the fact that it features a lot of meat and no cheese. The idea is to create a vegetable/spice mixture that is added to ground meat and spread in a thin layer over some dough.

The recipe I found was quite simple and claimed that the flatbreads could be baked in a matter of minutes on the grill or a flat-top. When my mom and I tried to bake the first one on the flat-top it created a big mess and we couldn't figure out how to make the top bake through, so for the rest we switched to the oven.

It was definitely time consuming not because it was difficult, but rather because we didn't have enough room in the oven to bake more than two at a time, therefore extending the baking into an hour long process. However I think the finished product was worth it in the end. The lahmacun had a pleasant meaty/tomato flavor and we topped it with some hot sauce and tzatziki for an extra spice and creaminess. I think in the future I might add some red chili flakes and possibly chili powder to the spice mix just to give it some extra heat.

The lahmacun was also convenient to have on hand the next day and simply reheat in the oven, especially when my brother came home super hungry (his usual state) looking for something to eat. Of course being the meat and cheese lover that he is, he added slices of sausage and sprinkled cheese on top. By that point it turned into a thin crust meat lover's pizza, which I guess suited him just fine.

Lahmacun

For the dough:

• 5 cups flour
• 1½ cup of milk
• ¼ cup vegetable oil
• 3 tsp salt
• 1 tsp sugar
• 1 package insant yeast (10 grams)

1. Combine all the ingredients for the dough in a bowl or stand-mixer. 
2. Kneed or mix the dough for about five minutes until it comes together. (My dough was a little dry at first and I had to add a little extra water).
3. Cover the dough loosely with a towel and set aside for at least two hours in a warm place for it to rise.

For the meat: 

• 1 lb ground beef
• 1 red bell pepper
• 2 large tomatoes
• 1 large onion
• 1 tbsp tomato paste
• 2 tsp paprika
• 1½ tsp cumin
• 1½ tsp ground black pepper
• 2 tsp salt
• ¼-½ bunch Italian flat-leaf parsley
• ¼ cup olive oil

1. Combine the bell pepper, tomatoes, onion, and parsley in a food processor and mix until completely well mixed.
2. Add the vegetable mixture, along with the spices, tomato paste, and olive oil, to the ground beef. Use your hands to mix thoroughly.

To assemble:

1. Depending on how many you want and the size, tear a large chunk (about the size of a tennis ball) from the dough. 
2. Keep the remaining dough covered while rolling out the torn chunk as thin as possible (about two millimeters thick).
3. Top the rolled dough with a thin layer of the meat mixture, spreading it evenly over the entire surface.
4. Bake the lahmacun for 5-10 minutes (depending on the size and thinness of the dough) at 425 degrees Fahrenheit. Repeat with the remaining dough and meat.

Note: Based on my experience of tennis ball-sized chunks, we made six lahmacuns which turned out to be approximately the same size as a large serving plate. Obviously the number and size will vary depending on how big the torn off dough is. Also, we realized they tasted best when they were hot out of the oven, so don't be afraid to dig in to the first one while making the rest.

Perogies

Last week my mom and I were in the store and I saw a perogy press mold. I begged my mom to buy it, claiming that I would use it right away. My mom gave in because she said she remembered how her family used to have a similar one when she was a little girl and started to recall some of her childhood memories in the kitchen. The fact that it was on sale also helped.

True to my word I used the perogy mold later that same week. Earlier that day I had visited my grandmother for lunch and told her of my intentions to make fresh perogies, or as we call them in Russian "varyeniki", from scratch. In a conversation with my mother the next day, my grandmother said she could tell that physically I was present but mentally I was thinking all about the perogies...which was totally true.

The concept of the perogy mold was good: make the dough, roll it out and cut into strips, press into the mold, fill each cavity with the filling, lay a second sheet over-top, and then use a rolling pin to apply pressure and seal the perogies. Then pop out the finished product and BAM... six perogies all at once. The problem was that the mold was not well designed and the perogies were not as easy to seal and pop out as they should have been. The mold itself was not heavy, therefore it tended to slide on the counter when using the rolling pin. Also, the ridges were not as pronounced as they should have been, meaning that after using the rolling pin we still had to use our fingers to apply pressure on specific parts of the mold for the perogies to properly seal. Despite our initial difficulties we eventually got the hang of it and admitted that there was a certain convenience to being able to make and fill six perogies at a time, even with the flaws in the mold.

We used a traditional potato and onion filling, with a few select ones having cheese as well for my brother's sake. After boiling them off, we also pan-fried them for an extra crunch and served them with caramelized onions and sour cream. Personally I have always loved perogies and was really proud of the finished product. More so, I was happy to spend the time in the kitchen with my mom knowing that she had done the same with her mom when she was a young girl.

Perogies
Note: It is best to make the filling first and allow it to cool while making the dough because it cannot be hot when making the perogies, otherwise it will melt the dough. This recipe makes approximately 36 perogies.

For the dough:

• 3 cups flour
• 1 tsp salt
• 1 large egg
• ¾ cup water
• 2 tbsp oil

1. Combine the flour and salt and set aside.
2. Whisk together the egg, water, and oil. Stir into flour mixture, adding up to 2 tbsp more water if needed to make a soft, but not sticky dough.
3. Knead the dough on a lightly floured surface about 10 times, or until it is smooth. Cover with plastic wrap or a damp towel and allow it to rest for about 10 minutes.

For the filling:

• 1 lb potatoes, peeled and cubed
• 2 medium sized onions, chopped
• Olive oil 
• Salt and pepper

1. Place the potatoes in a large pot and cover with water. Add salt and bring to a boil. Reduce heat so that water is gently boiling and cook potatoes for 10-15 minutes, or until the pieces can be easily pierced with a fork. 
2. Drain the water from the potatoes and mash well so that no chunks remain.
3. While the potatoes are boiling, pour some olive oil into a large pan and saute the onions over medium heat until deep golden in color and caramelized.
4. Combine ¾ of the onions with the mashed potatoes and season to taste with salt and pepper. Reserve the remainder to serve with the finished perogies.  

To assemble and cook:
Note: The assembly instructions are based on making each perogy one at a time, without the use of any tools or molds. Although not necessary, pan-frying the perogies at the end makes them taste even better and I would highly recommend it.

1. Divide the dough into quarters and work with one portion at a time, keeping the rest covered with a towel.
2. Roll the dough out onto a lightly floured surface until almost translucent.
3. Using a 3" round cutter, cut the dough into rounds and place approximately 1 tsp of filling on each round.
4. Lightly moisten the edge of half of the round with water. Fold over the filling and pinch edges together to seal.
5. Place finished perogy on a flour-dusted cloth or plate and cover with a towel to prevent from drying out. Repeat with the remaining dough and filling.
6. In large pot of boiling salted water, cook the perogies, in batches and stirring gently, until floating and tender, about 5 minutes. Use a slotted spoon to remove to a colander to drain.
7. If desired, melt a little bit of butter in a pan and quickly fry the perogies, about 5-8 minutes on each side, until golden brown. Serve with reserved onions and sour cream.

Thai Style Twice Baked Sweet Potatoes

When I told my mom last weekend that I was desperate to make this dish because I had the recipe bookmarked since November she laughed at me. I believe her exact response was, "Let this be your biggest problem." I understood her mockery and laughed alongside her but nonetheless I was determined to test the recipe and informed her that I was going to prepare it during the week regardless of whatever other food we already had in the refrigerator.

Once I made the dish and fed it to my mom and brother I finally felt good being able to cross it off my list of "recipes to try". Unfortunately the baked potatoes did not receive as good of a review as I was hoping; my brother typically doesn't like potatoes so I wasn't expecting much from him but I thought my mom would enjoy the dish. After eating the baked potato she said that she liked the Thai flavor but it was too sweet. Personally I enjoyed the sweetness, not surprising given my love of yams and sweet potatoes, but I could see her point and agreed that it was a little overwhelming considering how big each potato was. Next time I think I will try using russet potatoes and see if it receives a better reaction.

Thai Style Twice Baked Sweet Potatoes
Note: The sweet potatoes can be baked ahead of time and then the insides scooped out for the filling later.

• 3 large sweet potatoes, washed and scrubbed clean
• 2 red bell peppers, chopped
• 1 medium-sized onion, chopped
• 4 cloves garlic, minced
• 1-1.5" chunk fresh ginger, minced
• ⅓ cup coconut milk
• 1 lime, zested and juiced
• ½ lemon, juiced
• 3 tsp Thai red curry paste
• ¼-½ bunch cilantro, chopped
• 4 green onions, chopped 
• Olive oil
• Salt and pepper

1. Rub a little bit of olive oil onto the sweet potatoes and wrap each one tightly in aluminum foil.
2. Bake at 375 degrees Fahrenheit for 60-90 minutes, depending on their size, or until they can be easily pierced with a fork. 
3. Remove from the oven and once cool enough to handle slice each in half and scoop out the flesh, leaving about ¼" around the sides. Set the flesh and skins aside.
4. In a large skillet, heat up the oil over medium heat and saute the chopped onions until translucent, about 3-5 minutes.
5. Add the garlic and ginger and saute for another 30 seconds-1 minute, or until it is fragrant.
6. Add the chopped bell peppers and continue to cook until the vegetables soften, about 5 minutes. Remove from the heat and set aside to cool slightly.
7. Add the coconut milk, lime zest and juice, lemon juice, and red curry paste to the sweet potato flesh and mash until smooth and no lumps remain.
8. Stir in the sauteed pepper mixture and then the green onions and cilantro. Mix well and season to taste with salt and pepper.
9. Lay the sweet potato skins, skin side down, onto a lightly greased baking sheet (or covered in aluminum foil) and fill generously with the mixture. If you want, wet hands slightly and smooth out the tops to create little mounds.
10. Put the sweet potatoes in the oven with the broiler on and leave inside for 2-3 minutes, or until the filling is heated through and the top becomes slightly dark and charred. Be careful not to over broil!

Mexican Beef Lettuce Wraps

I made this dish for dinner a couple of nights ago for several different reasons. Firstly, my mom and I had decided to make moussaka, something we hadn’t done in a very long time, and had some leftover ground beef. Also, we had a whole bunch of mushrooms that needed to be used up somehow so I needed to make something that would incorporate them. Most importantly though, I needed to make something that I could post in order to meet my personal monthly quota that I set for myself when I first started the blog. 

Originally I was going to make beef lettuce wraps in an Asian style, as I had done previously, but since I needed a new recipe I decided to create a Mexican version. I made up the recipe completely on the fly and used flavors and spices that I thought would give the dish a Mexican feel. I paired the beef with a corn, pepper, and bean salad somewhat adapted from my Southwest quinoa salad just without the quinoa.

To my surprise the dish was met with much more enthusiasm than I expected, considering how randomly I threw it together. I couldn’t find the right type of lettuce at the grocery store so we actually ended up using cabbage leaves as the wrapping vessel. My mother actually pointed out that the dish was Passover friendly because it didn’t use a flour tortilla for the wrapping, something I hadn’t even considered while making it. 

In the end I was quite pleased with myself as I saw how much everyone enjoyed dinner that night. I think that it was so successful because it truly had a Mexican flavor to it, something I achieved by using a couple of tablespoons of Chipotle sauce. It’s extremely spicy, so I wouldn’t recommend using too much, but just a little bit goes a long way and can really bring that familiar Mexican taste to any dish. 

Mexican Beef Lettuce Wraps

Note: For the accompanying salad follow, double the quantities of the ingredients from the southwest quinoa salad but omit the quinoa. 

1.  Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside. 
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant. 
4. Add the chopped mushrooms to the pan and mix well to incorporate. Continue to cook until the mushrooms soften and brown.
5. Return the cooked beef to the pan and mix into the mushrooms and onions. Add the ground cumin, coriander, chipotle sauce, and salsa and mix well throughout.
6. Adjust the seasoning with salt and pepper and add some extra chipotle sauce or salsa if desired.
7. Serve alongside the corn, pepper, and bean salad as well as any lettuce that can act as a cup for filling, such as bibb or butter lettuce.