Hasselback Caprese Tomatoes

Last weekend was the first time this year that my family ate dinner outside in the backyard which, to me, signifies the official beginning of summer. My dad had spent the day repairing our broken gate and my mom and I went to an Italian festival. I was inspired by the festival to create this simple appetizer which I had seen a picture of a few weeks ago on Pinterest.

The idea comes from a caprese salad but rather than completely slice the tomatoes they are cut in a "hasselback" style and the fresh Basil and Mozzarella are stuffed in between the slits. Once I started assembling the tomatoes my mom was reminded of when I made hasselback yams and sweet potatoes when I first started the blog four years ago. Unfortunately back then the potatoes did not turn out as I had expected them to but this time the tomatoes gave me no problems.

I think these hasselback caprese tomatoes are a great summer appetizer because they take advantage of fresh ingredients and are super simple to make. However despite their simplicity they give off a nice and elegant appearance and are sure to please any guests.

Hasseback Caprese Tomatoes

• 8-10 Roma tomatoes
• Ball of fresh Mozzarella cheese (soft, not hard)
• Handful fresh Basil
• Balsamic vingegar
• Extra virgin olive oil

1. Wash the tomatoes and cut slits into them about ¼" apart. Cut the slits almost all the way through but make sure there is still a little bit of room on the bottom so that it stays together.
2. Roughly slice the Mozzarella cheese into pieces similarly sized to the tomato slits.
3. Carefully slide a piece of cheese and a Basil leaf between each slit of the tomato.
4. Drizzle the tomatoes with balsamic vinegar and extra virgin olive oil on top and serve.

Avocado Brownies

A week ago while we were sitting and eating my breakfast one of my brothers asked me to make black bean brownies again. Unfortunately we didn't have any black beans in the pantry and I didn't feel like going to the store just for one item. However the request inspired me to research more "healthy" brownie recipes and I found one for avocado brownies. I was intrigued because the recipe seemed relatively easy and I already had all of the ingredients.

While I was making the brownies my mother was very doubtful about how they would taste given the unusual ingredient list. I assured her that she was under no obligation to try them but in the end she decided to have a small piece. She was actually quite impressed with their taste, especially because they weren't too sweet and my mother prefers desserts that way.

My brother came over once I let him know the brownies were ready and he enjoyed them as well. After the fall out from the black bean brownies, I was hesitant to tell my other brother about the avocado and decided to just let him enjoy the brownies. Not only did he like them, but his friends came over the next day and ate them as well, no one the wiser about the mystery ingredient. To this day I still haven't told him...I decided that since he liked them and already ate them there's really no reason to go and disappoint him now.

Avocado Brownies

• 4 oz (112 g) bittersweet chocolate
• 1 tbsp coconut oil
• 1 avocado
• ¼ cup almond butter
• ½ cup honey
• 3 eggs
• ¼ cup cocoa powder
• 1 tbsp vanilla
• 1 tbsp almond flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup chopped nuts or chocolate chips

1. Puree the avocado flesh in a food processor until absolutely no lumps remain.
2. Melt the bittersweet chocolate together with the coconut oil in a small saucepan over low heat.
3. Beat the melted chocolate mixture along with the pureed avocado and the rest of the ingredients on medium speed for about 2-3 minutes, or until well mixed.
4. Stir in any add-ins such as chopped nuts or chocolate chips.
5. Pour the batter into a well-greased or parchment lined 9" x 9" pan. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool before slicing and serving.

Asian Coleslaw

The other day my mother asked me to prepare some chicken for dinner, specifically in a way that my brother would find appealing. Last week, after coming back from Mexico she had requested I make something Mexican-inspired so I made shrimp tacos. Part of the reason why they taste so good is because of the cabbage slaw that goes along with them. My mom was a big fan and asked that I repeat the slaw in addition to whatever chicken dish I made.

I decided to go Asian this time and made a peanut chicken stir-fry with some mushrooms, bell peppers, and snow peas. As a side I made quinoa and also this Asian coleslaw. It was light and refreshing and didn't take long to put together. I have a new found love of all things sesame lately so I particularly enjoyed the dressing that included sesame oil.

Making dinner that day was even more fun because my cousin came over and helped me with it. Although she refused to touch the chicken she did help me by chopping the vegetables and following the recipe to make the peanut sauce. Afterward she reaped the benefits by staying over for dinner while we watched some television together.

Asian Coleslaw

• ½ head purple cabbage, thinly sliced
• ½ head green cabbage, thinly sliced
• ½ cup carrots, grated or thinly sliced
• 1 small cucumber, halved lengthwise, seeded, and thinly sliced
• 1 green onion, chopped
• Handful fresh cilantro, chopped
• 2-3 tbsp black and white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp lemon juice
• Salt and Pepper

1. In a large bowl combine the cabbage, carrots, cucumber, green onion, and cilantro.
2. In a small bowl, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, ginger, and lemon juice. Allow the dressing to sit for a few minutes to come together.
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated. Sprinkle the sesame seeds over top and season to taste with salt and pepper.

Strawberry Balsamic Salad

After returning from Whistler my family came over a couple of weeks ago to celebrate my birthday at home. Most of the food we made consisted of old time favorites but with my burning desire to always try something new I thought to make a different salad than usual. As spring is in the air I thought to take advantage of all the fresh fruit now appearing in grocery stores.

This salad was quite simple: it featured spinach, blueberries, goat cheese, roasted beets and candied pecans. It was tied together through a sweet but tangy strawberry balsamic vinaigrette. I think that there are a variety of ingredients that could be put in the salad but I decided to go for blueberries and beets because I really love them. Also candying the pecans gave them a great crunch and added the necessary amount of texture to the salad.

Note: I will post the recipe for the salad dressing and how to make candied pecans. The rest of the ingredients can be chosen based on what you have/what is in season.

Strawberry Balsamic Vinaigrette
Note: This is more than enough dressing for one large salad. I drizzled some on the salad and served the rest on the side for those who wanted extra.

• 1 lb fresh strawberries
• 1 tsp sugar
• 1-2 tsp water
• Pinch of salt
• 2 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• Optional: 1 tbsp poppy seeds

1. Remove the stems from the strawberries and cut in half.
2. In a small pot, combine the strawberries, sugar, salt, and water. Heat over medium heat until the strawberries begin to soften and release their juices.
3. Blend the strawberries until they are smooth and then strain the mixture through a fine mesh sieve to separate the seeds.
4. Allow the strawberry puree to cool then whisk together with the olive oil, balsamic vinegar, and poppy seeds. Add some extra salt and pepper to taste.

Candied Pecans

• 2 cups pecan halves
• 4 tbsp brown sugar
• 4 tbsp (¼ cup) unsalted butter, cut into pieces

1. In a large pan, roast the pecans for about two minutes, until they start to soften and become fragrant.
2. Add the butter pieces and stir so all the nuts are well coated.
3. Add the brown sugar and keep stirring so that the nuts do not burn. Continue lightly frying for about 3-5 minutes, until all of the butter has melted and the sugar has caramelized.
4. Pour out the nuts on a parchment paper-lined plate and allow them to cool for 10 minutes so that the sugar can set.

Baked Eggs with Spaghetti Squash

I was grocery shopping the other day and for some reason I was suddenly struck with a longing to buy spaghetti squash and make it. Ever since I prepared spaghetti squash a few months ago I have been meaning to repeat the experience but hadn't gotten around to doing so.

This time, rather than put the squash mixture back into the scraped shells, I decided to go with more of a breakfast theme. I scooped the prepared veggie and squash mixture into little ramekins and then cracked an egg over top. Then I put the ramekins into the oven and used the broiler to cook the egg just until the whites set and the yolk still jiggled. I made one for each family member and then just served the remaining squash mixture in the skillet for those who wanted extra. I was pleased with the outcome and it was nice to have something different for breakfast for a change.

Baked Eggs with Spaghetti Squash
Note: I prepared the spaghetti squash the same way I did last time. The recipe can be found here and should be followed all the way until stuffing the shells with the squash mixture.

• Prepared spaghetti squash
• Eggs
• Salt and pepper

1. Distribute the spaghetti squash and vegetables amongst the ramekins, filling each about ¾ full.
2. Carefully crack an egg into each ramekin, making sure not the break the yolk.
3. Place the ramekins onto a tray and into the oven under the broiler. Cook the eggs just until the whites are set but the yolks are still soft and runny. Keep a close watch as the eggs will cook quickly.
4. Remove the ramekins from the oven and serve. Sprinkle a little salt and pepper on top if desired.

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.

Roasted Butternut Squash Salad

A few nights ago my grandmother came over for dinner and my mom and I prepared baked chicken parmesan and cheese börek. In addition, I also made an almost-salad by roasting some butternut squash and plating it over a bed of lightly mixed leaves with balsamic vinegar. The dish was extremely simple but so tasty. I was a little concerned that the butternut squash might be too sweet but the acidity of the balsamic vinegar helped to balance the flavor. I also took the leftovers with me to work the next day for lunch and it still tasted just as good, though the leaves were a little wilted.

During dinner my grandmother also inquired about how to properly prepare quinoa as she had recently bought some at Costco. She explained that after coming home from a previous dinner at our house, my grandfather commented on how much he enjoyed my roasted beet quinoa salad. I gave her the recipe and directions, with some helpful explanations from my mom, and she said she would try to make it. Halfway through dinner my brother came home and spent the rest of the evening entertaining us with his less-than-perfect but hilarious Russian skills.

Roasted Butternut Squash

• 2 lbs (about 6 cups) butternut squash, cut into cubes
• 2 tbsp coconut oil, melted
• 1 sprig rosemary, finely chopped
• Handful basil leaves, finely chopped
• Salad leaves (spinach, arugula, kale, etc)
• Sunflower seeds
• Balsamic vinegar
• Olive oil
• Salt and pepper

1. In a large bowl toss the cubed butternut squash with the coconut oil, chopped rosemary and basil, some olive oil, and salt and pepper. Make sure all of the butternut squash is well coated with the oils and seasonings.
2. Lay the pieces in a single layer on a baking tray covered with parchment paper. Bake at 400 degrees for about 30 minutes or until the pieces are fork tender. Stir the squash every 10 minutes to ensure even baking.
3. While the squash is baking, toast some sunflower seeds for about five minutes over medium heat or until they just start to color and sizzle. Remove from the heat and set aside.
4. Toss the salad leaves with some olive oil, balsamic vinegar, salt and pepper. Mix well to ensure all the leaves are dressed.
5. Once the butternut squash is ready, remove from the oven and allow to cool for five minutes before plating the pieces over the salad leaves. Sprinkle with the toasted sunflower seeds over top.

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.

Jalapeno Pepper Poppers

I made these little peppers on a spur last week when I saw pictures one night browsing my favorite food website tastespotting.com. In truth I didn't actually use jalapeno peppers to make them because my mom couldn't find any at the grocery store so she bought mini hot peppers instead.

I made sure to use gloves when handling the peppers so that no residue would be left behind on my skin, something I learned from past experience. I wasn't sure exactly how spicy the peppers would turn out but once they were baked they were actually just barely spicy. In fact, coupled with the cheesy filling I would say they weren't spicy at all, but then again I like things extra spicy so my palette is stronger than most.

Looking back I'm glad I made the peppers because it was fast and a fun appetizer, however I was disappointed that they flattened out once they were baked. I think that in the future I will leave the peppers whole and stuff the filling inside then apply an egg wash and crumb coating to the outside. Also I'll use real jalapenos and see if they turn out spicier.

On a separate note, one of my friends just made me aware that Google reader is officially dead and people can no longer subscribe to follow your blog through it. However, she pointed out that there is a great service called Bloglovin which has the same function. I checked it out and I realized that it's kind of like Pinterest but just for blogs. Although I have a Pinterest (but never really use it) I think I will try out this Bloglovin and see if there are more food blogs out there that catch my eye, besides my favorite Annie's Eats. I have put my blog up there as well so it can be followed by clicking here. I hope my readers will continue to enjoy my blog and maybe this way more can follow too.

Jalapeno Pepper Poppers
Note: I didn't exactly measure quantities that I used so the recipe below is approximate. Also I have updated it to include whole peppers rather than halves and a different method of finishing them. In addition, I would recommend wearing gloves while handling the peppers.

• 5-6 jalapeno peppers
• 2-3 cloves garlic, minced
• 2 heaping spoonfuls cream cheese
• 1 heaping spoonful sour cream
• ¼-½ cup shredded cheese
• ¼-½ tsp ground cumin
• ¼-½ tsp paprika
• 1 egg, lightly beaten
• 1 cup panko bread crumbs
• ¼ cup grated Parmesan cheese
• Salt and pepper 

1. Wash the peppers and remove the stems and seeds, keeping the bodies intact. Set aside.
2. Combine the cream cheese, sour cream, shredded cheese, garlic, cumin, and paprika. Taste and adjust the seasonings to your own preference. Add salt and pepper.
3. Fill each pepper with the filling mixture, leaving a little bit of room at the top as the cheese will melt and expand in the oven.
4. Combine the panko bread crumbs and Parmesan cheese in a shallow bowl. Put the beaten egg in another shallow bowl alongside the crumbs.
5. One at a time, dip each pepper first into the egg and then into the panko crumbs, making sure to evenly coat the entire pepper. Place the pepper onto a greased or parchment-lined baking pan and repeat with the remainder.
6. Bake for 20 minutes at 350 degrees Fahrenheit or until the cheese filling starts to bubble and the crumbs become golden. If the cheese starts to bubble before the twenty minutes, switch to the broiler and broil for 2-3 minutes just to make the crumbs golden.

Watermelon Feta and Olive Salad

I can't believe it has been a month since I last posted any recipes! Truly this past month has been fairly crazy and the next few weeks aren't going to be any easier with many birthdays coming up. Despite the numerous celebrations, most of the parties are being catered and therefore do not require my cooking/baking efforts. As a result I won't have my usual slew of occasions to try new cake recipes but I'm sure I will make other things to satisfy my recipe cravings.

This salad came together more out of curiosity than anything else as I have often watched shows on Food Network featuring the combination of watermelon and feta cheese. Also my brother recently mentioned that he read somewhere that sprinkling a little bit of salt on watermelon actually makes it sweeter. I thought that a nice summertime salad combining sweet watermelon and salty feta cheese would be just right for lunch. Since I like olives I decided to throw some in as well and dressed the salad with some fresh squeezed lime juice, a little salt, and olive oil. Overall it was simple and fresh and surprisingly not too sweet.

Watermelon Feta and Olive Salad

• 2 limes, juiced
• ¼ red onion, thinly sliced
• ¼ large watermelon, cut into chunks
• ½ can pitted black olives, sliced
• ¼ bunch fresh Italian flat leaf parsley
• 150 grams feta cheese
• Olive oil
• Salt

1. Combine the lime juice and sliced red onion in a small bowl and set aside for 5-10 minutes to allow the juice to soak through the onion.
2. Roughly cut the watermelon into chunks and combine with the sliced olives and crumbled feta cheese.
3. Tear off the parsley leaves from the stalks and add to the salad along with the sliced onion and lime juice.
4. Add a drizzle of olive oil and sprinkle with a little salt (not too much as the olives and feta cheese are already salty). Gently mix so that all of the ingredients are incorporated.

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!

Vietnamese Spring Rolls

Apart from making pizza when my friends came over, I have kind of been on somewhat of an Asian food kick lately. My brother was the one who pointed this out to me, citing the various stir-frys I made over the course of the week and an attempt at a Malaysian soup called Laksa (delicious result but not quite successful as a soup). When I stopped to think about why I was feeling so Asian I realized it was because I had gotten into the habit of watching Jamie Oliver's 15 minute meals every morning on Food Network while eating breakfast. As it happens, Jamie Oliver has a big thing for Asian food and every episode would feature at least one Asian dish. I guess after seeing him cook the meals it inspired me to do the same.

Last Friday my brother and I spent the evening together making dinner and then watching a movie. It was fun to be in the kitchen together and I tried to hang back as much as I could and allow him to be really involved, rather than just watching me do things. We made shrimp tacos and also these Vietnamese spring rolls, which had been on my list of things to make for quite some time.

The spring rolls were actually very easy and the most time consuming part was cutting up all of the vegetables into even pieces in order to have them ready for the rolls. I thought it might be difficult to work with the rice paper, as I had heard that it can get quite sticky, but I followed some instructions I had read online and it was no problem.

I found out from my brother that he had actually made spring rolls a few weeks ago in his foods class at school so in this situation he was actually the one showing me how to do it. The beauty of these spring rolls is that you can put anything you want in them. Because we were already making shrimp for the tacos, we used them in our spring rolls as well. But theoretically we could have used chicken or made them completely vegetarian.

I think that what truly makes the difference is the dipping sauce. I had found two different recipes and I put my brother in charge of making the sauces while I cut up all of the vegetables. The first sauce turned out disastrous...way too salty! I tried to salvage it with some sugar and also thin it out with water but there was no hope so we trashed it. The second sauce, however, was nice with a good balance between the salty soy sauce and lime and the sweet brown sugar.

In the end, I had a great time making dinner with my brother and I enjoyed his quirky commentary in the kitchen. The next morning we continued the experience by making breakfast burritos together with the leftover tortillas from the shrimp tacos. It was truly fun and I hope we repeat it again soon.

Vietnamese Spring Rolls
Note: The spring rolls can be tailored to fit individual preferences. The ingredients below are possible suggestions. The most important thing is to have everything cut into even pieces, lengthwise and laid out for easy assembly.

• Rice paper
• Vermicelli rice noodles, cooked
• Cucumber, sliced
• Carrots, sliced
• Cilantro, chopped
• Basil, chopped
• Spinach/lettuce leaves
• Red onion, thinly sliced
• Bean Sprouts
• Shrimp, cooked
• Chicken, cooked

To Assemble:

1. Fill a shallow dish with warm water. Dip the rice paper into the water and submerge completely for 10 seconds on each side. Remove and place on a flat surface.
2. Layer the ingredients onto the bottom third of the rice paper and then fold the bottom over. 
3. Fold in each of the sides and continue to roll from the bottom up, being careful not to rip the rice paper. The sheet should stick to itself.

For the dipping sauce:

• 6 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp brown sugar
• Juice of one lime
• 2 green onions, chopped

Combine the soy sauce, sesame oil, brown sugar, and lime and stir until sugar completely dissolves. Add the chopped green onions and adjust with extra soy sauce or sugar if necessary.

Caramelized Onion and Mushroom Pizza with Cream Sauce

My friends and I are in the last term of our nursing program and just finished our last group clinical before our final practicum. To celebrate I decided to host a dinner at my house and made fresh pizza. My friends are somewhat picky eaters and it's hard for everyone to agree on one food type so I made two pizzas: one classic vegetarian pizza and one more upscale pizza with caramelized onions, sauteed mushrooms, and a creamy herb and garlic sauce. I was a little unsure whether the second pizza would go over well but my friends loved it and finished the entire thing.

I think my friends were most impressed by the fact that I made the dough from scratch and how light and airy the crust turned out. Interestingly enough, there was a lot of moisture in the air that day and as a result I had to add more flour than usual to make the dough. Apart from that, the pizza was extremely easy to make. The process of caramelizing the onions took some time but I made the most of it by vacuuming and mopping the entire first floor in anticipation of them coming over. Every few minutes I would return to the stove and stir the onions. I made sure to prepare the onions, mushrooms, and sauce ahead of time so that everything would have a chance to cool before assembling the pizza.

Because of my planning I was then able to assemble the pizza and stick it in the oven in under ten minutes and actually have it ready by the time my friends came. The rest of the evening was spent chatting, playing games, and enjoying each others' company. Overall it was a great night and I was so glad that everyone managed to come.

Caramelized Onion and Mushroom Pizza with Cream Sauce
Note: The below ingredients are enough dough to make two pizzas but toppings for one.

• Pizza dough (recipe found here)
• 2 medium sized onions, thinly sliced
• 10-12 mushrooms, chopped (depending on size)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1-2 cloves garlic, minced
• 1 tbsp butter
• 4 oz cream cheese
• ½ cup milk
• Mozzarella cheese, grated
• Olive oil
• Salt and pepper

1. Heat some olive oil in a large skillet over medium heat. Add the onions to the pan and reduce the heat to medium low. Saute the onions, stirring every 2-3 minutes and allow them to slowly caramelize. They will be ready once they are a deep golden color, about 35-45 minutes. Once finished, put into a bowl and set aside to cool.
2. Using the same pan, turn the heat up to medium-high and add the chopped mushrooms. Add one teaspoon each of the dried oregano and thyme and mix to incorporate. Saute the mushrooms until they soften and turn brown, about 5-7 minutes. Season with salt and pepper and pour into a bowl and set aside to cool.
3. To make the sauce: In a small saucepan melt the tablespoon of butter then add the minced garlic. Lightly saute until the garlic becomes fragrant, about 30 seconds, then add the cream cheese and milk. Add the remaining teaspoon of dried oregano and thyme and stir through. Continue to heat and stir until the cream cheese melts completely and the sauce becomes uniform. Set aside to cool.

 To Assemble:

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each piece into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil. 
4. Spread the cream sauce over the surface of the dough. Top generously with the onions and mushrooms and then sprinkle some of the freshly grated cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 15-18 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes.

Cauliflower "Cous Cous" with Crispy Kale Chips

As my parents are currently on vacation I have become the acting head of the household and am responsible for making sure everything is okay while they are gone. Mostly that means feeding myself and my brothers as well as keeping the house neat and tidy, with the occasional bits of laundry in between.

Normally I would love the fact that I get free reign of the kitchen for almost an entire month. However the difficulty for me is that with my parents away, I have to actively remember to scale down on how much food I cook as 40% of our family is currently not present. Also, it restricts the amount of new recipes I can try because generally I like to have a lot of opinions from my family members so that I can gauge how successful a particular dish is.

This cauliflower "cous cous" is a perfect example of the dilemma I face: I made it and enjoyed it but I am the only one that sampled it. My brother is not the biggest fan of cauliflower and my parents, though great cauliflower enthusiasts, can only offer me their reviews if I make it again once they return. However I decided that since it was easy to make and I liked how it tasted I should share it on the blog. What I liked most about it was the fact that it mimicked cous cous but was actually cauliflower chopped into fine pieces.

As for the kale chips...I have recently gotten "into" kale. I've taken some baby steps by incorporating it into some salads with lemon juice, pine nuts, and tomatoes. Since I had heard of people roasting kale to make crisp chips I decided to give it a go. My aunt, who makes kale chips frequently for my cousin, gave me simple instructions and off I went. In the end the kale turned out a little too crispy as I was busy making the cous cous and didn't take the pan out of the oven in time. Despite my poor execution the concept was good and I think I'll try it again soon, but this time I'll keep a closer eye on the oven.

Cauliflower "Cous Cous"

• 1 large head of cauliflower
• 1 large onion, chopped
• 2-3 cloves garlic, finely chopped
• ½ cup dried cranberries
• ¼ cup pine nuts, toasted
• 2 tsp ground cumin
• 1½ tsp paprika
• Optional: ¼-½ tsp red chili flakes
• ¼ bunch cilantro or parsley, roughly chopped
• Olive oil
• Salt and pepper

For the Kale Chips:

• 1 bunch kale
• 1 tsp garlic, minced 
• Olive oil
• Salt and pepper

1. Break the florets from the cauliflower and chop into smaller pieces. Transfer to a food processor and pulse several times until they are finely chopped and resemble cous cous. It may be easier to do so in two batches to ensure the florets can be evenly chopped.
2. Place the dried cranberries in a small bowl and cover with warm water to plump them up. Set aside for 10 minutes.
3. In a large pan heat the olive oil over medium heat and add the onions. Saute for 3-5 minutes, until translucent, then add the chopped garlic. Cook for another minute or until the garlic becomes fragrant.
4. Add the chopped cauliflower, cumin, paprika, and red chili flakes (if using) and mix well to incorporate. Season with salt and pepper and cook for another five minutes until the cauliflower softens.
5. Drain the cranberries and add to the pan along with the pine nuts. Gently mix in the cilantro or parsley and adjust with salt and pepper.
6. To make the kale chips: trim the ends off the kale and toss with the olive oil, garlic, salt and pepper. Lay the kale in an even layer on a large baking tray and roast at 400 degrees Fahrenheit for 10-20 minutes, depending on how crispy you want it. Halfway through flip the kale pieces over so that both sides crisp evenly.

Asian Quinoa Slaw

For a while now my grandmother has been hinting (and by hinting I mean actively asking) to be invited over for dinner so that she could try some of my cooking. Although she has sampled much of my baking, considering I always bring some to family get-togethers, most of my extended family doesn't get the opportunity to sample my actual cooking. They hear about my soups, lasagnas, enchiladas, etc. but never really get the chance to try it since those are things that I just make and feed my immediate family.

I decided this week to finally have my grandparents over for dinner as my parents are away in Australia. The dinner was meant to be low-key but of course I always like to take on a challenge and decided to make some new dishes in addition to what I had already planned.

My grandmother had told me that my grandfather really enjoyed my roasted beet and quinoa salad when I had brought it one time to a family birthday dinner. Since I was already preparing quinoa to make the salad I decided to double the amount and use the other half in this slaw. I had come across the recipe earlier in the week and it sounded appealing, especially because I love Asian flavors.

The truth of the matter is that I made the slaw more so for my brothers and me rather than my grandparents because I didn't think they would like the Asian twist. However I was completely taken aback when they raved about the slaw and both took seconds. My brothers both liked it as well and I will definitely repeat the dish when my parents come home.

Asian Quinoa Slaw
Note: For directions on cooking quinoa see post from roasted beet and quinoa salad

• 1½ cups cooked quinoa
• 4 cups (about ½ head) cabbage, finely shredded
• 1 cup shredded carrot
• 1 medium onion, chopped
• 2-3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 2-3 tbsp soy sauce
• 2-3 tbsp Worcestershire sauce
• ¼ bunch fresh cilantro, chopped
• Sesame seeds (for sprinkling) 
• 1 tbsp sesame oil
• Olive oil
• Salt and pepper

1. Combine the sesame oil with about 2-3 tbsp of olive oil in a large pan and saute the chopped onions over medium heat until translucent, about 3-5 minutes.
2. Add the chopped garlic and ginger and saute for another minute or until fragrant.
3. Add the shredded cabbage to the pan and mix with the onions, garlic, and ginger. 
4. Cook and stir the cabbage for another 2-3 minutes to allow it to soften.
5. Add the shredded carrot and cooked quinoa and stir through until everything is well mixed. 
6. Add the soy sauce and Worcestershire sauce and season with salt and pepper. (Note: start with a small amount of each sauce and add more to taste).
7. Sprinkle sesame seeds and the chopped cilantro over top and serve warm.

Creamy Roasted Cauliflower and Leek Soup

 

I haven't made any new soups for a long time and I suddenly got the urge to do so last week. Winter time tends to make people crave warm and comforting flavors and I thought to tap into one of my favorite techniques, roasting vegetables, and incorporate it in a soup. I knew that cauliflower would taste soft and sweet after a simple roast in the oven and I thought it would pair well with leeks.

Originally my plan had been to season the soup with oregano and thyme but then my dad convinced me to use cumin, coriander, chili powder, and turmeric. I wish I had stuck to my first instincts because, although delicious, the delicate flavor of the cauliflower was lost to the overpowering spices. Ironically enough, he didn't actually try the soup because by the time he got around to it the rest of the family had eaten it up.

Interestingly, the soup inspired a conversation amongst my family members about creamy vs. chunky soups. My mom, though a lover of many of my pureed soups such as roasted tomato and pepper and red lentil tomato and coconut, prefers chunkier soups. She claims she likes to have pieces that she can see and combine on her soup for the perfect bite. My aunt, on the other hand, said she adores creamy soups and was intrigued by my latest creation. Personally, I think that I too like my soups on the chunky side but occasionally I enjoy eating a perfectly smooth soup as well. Next time I will try making the soup based on my initial plan with the oregano and thyme and leave it chunky. Still, I can't deny I enjoyed this soup as well and will probably repeat it sometime in the future.

Roasted Cauliflower and Leek Soup

• 2 leeks (white parts only), chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 head cauliflower, florets cut into bite size pieces
• 3-4 cloves garlic
• 1½ tsp cumin
• 1½ tsp coriander
• 1 tsp chili powder
• 1 tsp turmeric
• Optional: ¼-½ tsp chili pepper flakes
• 6 cups chicken or vegetable stock
• ½ cup sour cream
• 1 lemon, juiced
• Olive oil
• Salt and pepper

1. Toss the cauliflower pieces and garlic cloves with some olive oil and salt and pepper. Arrange in a flat layer on a baking tray and roast in the oven for about 20 minutes at 400 degrees Fahrenheit. Stir about halfway through to ensure even baking and keep in the oven until the cauliflower starts to soften and becomes golden. 
2. While the cauliflower is roast9ng, saute the leeks in a large pot over medium heat with some olive oil until they start to become translucent, about 3-5 minutes.
3. Add the chopped carrot and celery to the pot and continue to saute until the vegetables soften, another 3-5 minutes.
4. Add the cumin, coriander, chili powder, turmeric, and chili pepper flakes (if using) to the pot and mix through. 
5. Once the cauliflower and garlic has finished roasting add it to the pot and mix to incorporate.
6. Pour the stock into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer the soup, covered, for 10 minutes or until the cauliflower starts to easily break down. Stir occasionally.
7. Stir in the sour cream then using a hand blender or by transferring the soup in batches, puree the soup and return to the pot. Season to taste with the lemon juice, salt, and pepper.

Roasted Beet and Goat Cheese Salad

This salad is nothing new. In fact I have been making it for quite sometime but I never thought to blog about it because it seemed so simple. However after serving it repeatedly at multiple parties and always receiving rave reviews I decided it's time I include it on the blog.

This past weekend we had a big soiree at our house to celebrate my mom's birthday. In addition to this salad I also prepared stuffed mushrooms, poached pears, and two chocolate mousse cakes (there were a lot of people so I made two of the same cake). The party was a great success and everyone was truly appreciative of all the effort that went into creating such a fabulous spread.

The beauty of the salad I made is how easy and simple it is, yet also very versatile. I love how roasting the beets brings out their inherently sweet flavor which is then complemented by the tanginess of the goat cheese. Then to top it all off there's the crunch provided by the toasted almonds. I will admit that at times I have substituted feta cheese in the past, which is also nice, though I prefer the goat cheese. Also I alternate between using baby spinach and arugula, or sometimes even both, depending on what I find at the grocery store. In any case, the star of the salad is definitely the beet; so long as it's there everything else falls into place.

Roasted Beet and Goat Cheese Salad
Note: The salad can be made in small or large portions, therefore I have listed the ingredients and steps but left quantities out.

• Medium sized beets
• Goat cheese
• Baby arugula or spinach leaves
• Sliced almonds
• Lemon
• Olive oil
• Salt and pepper

1. Prepare the beets by wrapping tightly in aluminum foil and arranging on a baking pan. Depending on the size, roast them for 45 minutes-1 hour. They are finished once a knife can easily slice through them.
2. Allow the beets to cool then proceed to peel and slice them. I prefer slicing them into thin rounds, about ½ cm thick, then in half.
3. While the beets are cooling, toast the almonds in a pan over low heat. Keep in mind it is easy to burn them therefore continuously stir them and remove from the heat as soon as you see them start to brown. Set aside in a separate bowl.
4. Toss the greens with some lemon juice, olive oil, salt and pepper. Adjust the seasoning to taste but take care not to over mix as the greens will start to wilt if you work them too much. 
5. Toss in the sliced beets and almonds and gently mix in. Use your hands to break off small chunks of goat cheese and sprinkle on top. Don't worry about mixing it in so long as there is enough to scooped up while serving.

Roasted Beet Quinoa Salad

Back in the summer my brother and I went one out one evening to the Richmond Night Market which runs all summer long, every weekend from June to mid-September. The main attractions are the booths selling lots of cheap things such as phone cases, wallets, watches, and various gadgets as well as some clothes. They have other more obscure things but I can't remember it all. Also there are lots of food vendors selling street food, usually Asian themed though there are others as well.

Generally I don't go to the Night Market more than once each summer however my brother was looking for a pair of sunglasses to replace those he had broken and we figured that the Night Market would get us the best deal. While we were there we came across a booth that was sampling different flavors of Frank's RedHot Sauce. I love their commercials on TV with the grandma that says, "I put that sh** on everything!"

Despite the name "RedHot" it turns out they actually have eight different flavors ranging in spice level. After sampling a lot of the flavors my brother and I agreed that we both quite liked the mildest flavor "Chile n' Lime" and I ended up buying some at the store the following week.

The reason I tell this story is because this salad is not actually a new recipe. I have made this quinoa salad a few times in the past but generally I was the only one that ever ate it, therefore I always made small batches. Last weekend I decided to make the salad and use some of the "Chile n' Lime" sauce as part of the dressing. The addition of the hot sauce added a kick to the salad that was always lacking in the past and it totally put the salad on a new level. Both of my brothers loved it and by the next day it was gone. I hadn't anticipated how popular it would be and didn't even have a chance to take a picture for the blog so I ended up making it again later in the week. Now it makes me wonder what other dishes could benefit from a touch of Frank's RedHot.

Roasted Beet Quinoa Salad

• 3 cups chicken or vegetable stock
• 1½ cups quinoa, rinsed and drained
• 2-3 medium sized beets
• 1 cup feta cheese, crumbled
• ½ red onion, finely diced
• ¼-½ bunch cilantro, roughly chopped
• 2 tbsp red wine vinegar
• 2 tbsp rice wine vinegar
• 2 tbsp Frank's RedHot Chile n' Lime
• 2-3 tbsp olive oil
• Salt and pepper

1. Wrap the beets in aluminum foil and place on a sheet pan in the oven at 400 degrees Fahrenheit for about 40 minutes. Depending on the size it make slightly longer but generally they are roasted enough if they can be easily poked through with a fork. Once finished, unwrap the beets and allow to cool before peeling the skins and dicing into small pieces.
2. While the beets are roasting bring the stock to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Allow the quinoa to cook for 20-25 minutes, stirring occasionally, until little white rings appear around the quinoa and the liquid has been absorbed. Remove from the heat and allow to cool.
3. Once the quinoa has cooled somewhat, add the beet, onion, cilantro, and feta cheese. Add the vinegars, olive oil, and hot sauce, starting with one tablespoon of hot sauce and adding more if you like more spice. Season with salt and pepper. Keep in mind the flavor will intensify after the salad sits for a while.
4. Refrigerate the salad for at least two hours so that it can cool. Taste once out of the refrigerator and adjust any seasonings as necessary.

Note: The salad can be eaten right away but I like to serve it cold because the quinoa really absorbs the flavor. In fact, the salad often tastes better the next day.

Roasted Corn and Tomato Soup

This week I am back in the kitchen full swing and it feels great! Even before I went on vacation I had a stack of recipes lined up to try and in my last two weeks off of school I intend to make as many as I can. Although some of them have been sitting around for a while others, such as the one for this soup, I came across more recently but decided to try out first.

The reason why I wanted to make this soup was because corn is very much in season right now and I haven't made soup for a long time. The recipe also looked super simple and I was able to whip up the soup in slightly over half an hour. Once again I used my hand blender, given to me as a birthday gift from my parents, and I loved how it transformed both the soup and the cook time into magic. Interestingly enough, because the corn pieces were so small, it actually made the soup kind of chunky because not all of the corn was caught in the blade. I think this actually added a nice textural component to the soup rather than it being a puree.

To separate the corn from the husks I used a cool trick that my brother showed me on the internet. The idea is to place the corn into the center of a bundt pan, where the hole is, and then cut away at the sides. The pan acts as a bowl and collects the kernels as they fall. Of course if you don't own a bundt pan the same effect can be achieved by placing a small bowl upside down inside of a large bowl and resting the corn on top of the surface of the smaller bowl.

The soup itself tasted quite sweet, obviously a result of the corn being sweet. The flavor of the corn was definitely prominent and I enjoyed it, as did my mom and brother. A couple of days prior I had actually tried a recipe for something called "baked cous cous poppers". The "poppers" didn't turn out as well as I would have liked; they were slightly bland. However my mom and I came up with the idea to put them in the soup and they acted as little meatballs, only made of cous cous instead. It was great because the soup added flavor to the poppers while the poppers added texture to the soup...a win-win combination.

Roasted Corn and Tomato Soup

• 4 cups corn (about 6 cobs)
• 8 roma tomatoes, halved and insides hulled out
• 4 bell peppers, halved and de-seeded
• 6 cloves garlic
• 1 large onion, chopped
• 6 cups (2 L) chicken or vegetable stock
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• Olive oil
• Lemon
• Optional: red chili flakes

1. Lightly drizzle the corn, tomatoes, peppers, and garlic with olive oil and sprinkle with some salt. Toss to coat evenly the spread in a flat and even layer across a large baking pan covered with aluminum foil or parchment paper.
2. Bake at 400 degrees Fahrenheit for about 20 minutes or until the tomatoes become wrinkled. Remove from the oven and peel away the skins from the tomatoes. 
3. Meanwhile, in a large pot saute the onion over medium heat for 3-4 minutes, or until it becomes translucent.
4. Once the vegetables have roasted, add them and all their juices to the pot. Add the smoked paprika, chili powder, and red chili flakes (if using) and mix well to incorporate.
5. Add the stock to the pot and bring to a boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15 minutes.
6. Use an immersion blender or transfer the soup in batches to a stand blender to puree until smooth (though chunks may remain). Season with salt and pepper and some lemon juice if desired.

Spicy Mac and Cheese

For the past month my friends and I have been trying to organize a game night involving dinner, board games, and some good company. Finally this week we were able to find a date that worked for the majority and had our long awaited night of fun. My contribution to the game night was a baked macaroni and cheese dish, per the request of one of my friends. I had always wanted to try making homemade mac and cheese, not just the boxed kind, and this provided a great opportunity.

Once I realized what I would be making I asked the group if they wanted it prepared classically or with some sort of a twist. Two friends replied that they would like it spicy so I went with the spicy theme and bought jalapeno pepper jack and Monterey jack cheese. I had been intending to also use cheddar cheese but once I got to the store I found that the jalapeno cheese only came in one size and it was quite large so in the interest of saving money I used more of that cheese and took out the cheddar.

Needless to say my cheese substitution definitely had an effect...the mac and cheese turned out quite spicy. The two friends who had asked for the spiciness loved it, as did I and one more friend, but two of my friends found it too spicy. The friend who had originally requested the dish said that she liked the overall creaminess and texture but had a hard time eating it because of the spice. It also didn't help matters that we were eating dinner on a hot day and the air conditioning in my friend's apartment was not too strong.

At the end of the day the dish was still well received by the majority and my friends were all thankful that I had made it. I brought the leftovers home and continued to enjoy them along with my family who also tend to like spicy foods. Though I probably won't be making it again soon since I don't eat mac and cheese often I'm glad to have at least tried it.

Spicy Mac and Cheese
Note: The spice level can be reduced by leaving out the cayenne pepper and using milder cheeses.

• 4 cups pasta shapes
• 1/3 cup onion, finely chopped (one small one should suffice)
• 1/3 cup bell pepper, finely chopped (one large one should suffice)
• 6 1/2 tbsp butter
• 4 tbsp flour
• 2 1/2 cups milk
• 1/4 tsp cayenne pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/3 tsp ground black pepper
• 8 oz (224 g) jalapeno pepper jack cheese, shredded
• 8 oz (224 g) Monterey jack cheese, shredded
• 1/2 cup Panko bread crumbs

1. Bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Meanwhile, melt a half tablespoon of butter in a small skillet over medium-high heat. Saute the onion and bell pepper until soft and fragrant, about 5-7 minutes. Remove from the heat and set aside.
3. Melt four tablespoons of butter in a medium saucepan over medium-high heat. Once completely melted whisk in the flour and continue to cook for about two minutes or until it becomes golden and lightly foamy.
4. Whisk in the milk until well blended and continue to cook for another five minutes or until it starts to bubble and thicken.
5. Reduce the heat to medium and whisk in the spices. Add the cheese and whisk until it is completely melted and incorporated. 
6. Return the drained pasta to the pot and stir in the cooked onion and pepper as well as the cheese sauce.
7. Pour the pasta into a greased two quart casserole dish. Melt the remaining two tablespoons of butter and toss with the bread crumbs. Sprinkle the mixture over top of the pasta and bake at 375 degrees Fahrenheit for 20-25 minutes, or until the bread crumbs turn golden brown. Let the dish stand on the counter for 5-10 minutes to cool before serving.