How to Cook a Basic Roasted Chicken

I make roasted chicken all the time, usually once a week. It is one of the simplest and most economical way of cooking chicken since it makes enough for dinner plus leftovers, and I can use the bones to make a batch of broth.  I get locally pasture-raised poultry from La Bahn Ranch at the Atwater Village Farmers’ Market on Sundays. It never occurred to me to post this recipe on the blog because I thought of it as too simple.  That was until ... Read More

Roasted Chicken Coconut Curry

This recipe is so good that once I made it the first time, I made it again only 5 days later.  The first time was for a few friends who came over for a Sunday night dinner and we all knew right away that this was a winner. I probably took the most complicated route to making this recipe, since I roasted the chicken myself and toasted/ground my own spices, but don’t worry because I show you tips along the way that will save you some time in... Read More

Cranberry Persimmon Chutney

I recently took a short trip up to Solvang for the weekend and found it just lovely.  They have an abundance of good food and wine for such a small town, and one of my favorite places was Succulent Cafe & Trading Company.  We went there for dinner the first night and liked it so much we went back for bunch before we drove home.  We also stocked up on some of their delicious preserves like Sauvignon Blanc Jelly, Dill Pickles, Santa Ynez Sage... Read More

sweet baked broccoli

when i posted about baked broccoli here before, i guaranteed that baking is the best way to cook broccoli.  it yields soft, tender stems and crunchy, flavorful florets.  and they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour.  even better than the curry powder i flavored it with before, is a little agave, spices and sesame seeds. this sweet and savory broccoli recipe has quickly become a favorite... Read More

Baby Potato Salad

Every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the leftover eggs to mash them up in a big bowl of potato salad.  These days I take my potato salad eggless and mayo-less, but that doesn’t means it can’t still be delicious! These baby red potatoes were so cute at the farmers’ market that it couldn’t help but take them home.  They are so much... Read More

veggie pot pie

i used to be obsessed with chicken pot pies when i was younger, the small microwavable kind.  now that i’m all grown up and can make them for myself, i prefer to enjoy a slice of a full-sized pie, piled high with tasty veggies in a savory gravy sauce, surrounded by a crispy homemade crust with spices baked right in.  i packed this dish with lots of rich, deep, savory flavors – from cumin, black pepper, liquid aminos and a bit of red... Read More

Eggplant Carnitas Tacos

This has quickly become one of my new favorite dishes, so quick and easy to simply grate up an eggplant, add some taco seasonings, and fry it up for a few minutes.  Unlike store bought meat substitutes that may contain soy, wheat, or high amounts of fat, this recipe is all natural vegetables and only contains 1 teaspoon of oil per serving.  It really is amazing how much it looks and tastes like meat, since the eggplant mimics the texture and the... Read More

Sweet Potato Latkes with Vegan Sour Cream

I know I’ve been going all out with Christmas cookies this month, but the time has come to celebrate the other delicacies of the season.  Though i’m not Jewish I can definitely appreciate a good latke when I taste one.  Here, I toyed around with the recipe to come up with a not-so-traditional version of a holiday classic. Traditional latkes, while delicious, can be somewhat dull, I substituted beautifully colored sweet potatoes... Read More

Baked Curry Sweet Potato Fries

Fries are one of my biggest weaknesses.  I could heat up a pot of oil and fry some myself, but baking them is a lot easier and way less greasy and messy. Plus, I find it way easier to season them before popping them in the oven rather than after they are covered in scalding hot oil.  I chose curry, which is a combination of turmeric, coriander, and cumin, because of its pleasant and mildly spicy flavor.   Baked Curry Sweet Potato Fries 1/2... Read More