Wednesday, November 28, 2012

Shrimp Etouffee

An etouffee is a Creole (French and Spanish influenced) stew that is usually made with shrimp or crayfish, but could be made with any seafood. It is very yummy, and the taste is so unique that I really can't identify it with any other cuisine I've had. Try it!

The recipe has moved to my new blog! Please change your links!

Wednesday, November 21, 2012

Thanksgiving Leftovers: Turkey (and Ham) Pot Pie

It's not even Thanksgiving, and I already have leftovers from Thanksgiving. These were from a fall festival we had at work held a week before Thanksgiving. With THREE Thanksgiving dinners planned this year, I'm sure there will be a ton more of turkey leftovers.

The best way to deal with leftovers is to re-purpose it, so it doesn't look and taste like leftovers. We made a turkey (and ham) pot pie with our leftovers, and they taste so delicious. Also, if you have glazed carrots or just any carrots that were leftover from your Thanksgiving dinner, you can use that as well! Everything goes!

The recipe has moved to my new blog! Please change your links!

Tuesday, November 20, 2012

Shakshuka (Tunisian Poached Eggs in a Spicy Tomato Sauce)

As some might know, I visited Israel less than a month ago, just before this current wave of Gaza-mess, and had more than a wonderful time there. I wish more people could visit Israel and experience what I did, and I am so glad for the opportunity (going on work no less!) to visit a land with such a rich history.

Of course, food is something I've always been adventurous with while travelling, and while some of the people at the conference had MacD everywhere they go, I went for the local food at every opportunity and prided myself in NEVER eating a meal at MacD or any other international chain store. I had so much local food that I loved, and hence came back trying to imitate those flavors in my own kitchen.

Shakshuka is a Tunisian dish of poached egg in a spicy tomato sauce that was very commonly found in Israel. I don't know if the Israeli version is dissimilar to the Tunisian version since I've never been to Tunisia and as such have never had Tunisia shakshuka, but from speaking to the locals, I believe that it is the same dish. I love shakshuka and could eat it any time. Poached eggs are absolutely delicious, especially with the runny yolks dripping everywhere!

Friday, November 16, 2012

Homemade Onion and Chives Cream Cheese

I go to a school where the only edible food is from this wonderful bagel place called Einstein and Bros. If you know this bagel and coffee chain, well good for you. Unfortunately for me, I tend to get hungry at almost all times of the day, and especially when I'm utilizing some brain juices. My to-go bagel is an everything bagel (I told you I love everything seasoning) with a smear of onion and chives cream cheese. That thing costs $2.49 at school. Sure, it's not a lot of money to spend on the highly highly overpriced college cafeteria, but it is $2.49 that is not in my budget to spend. Compared to our $1.29 for six (yes SIX) everything bagels we can get at Target, I say it is a rip-off.

And so, I started making my own everything bagel with onion and chives cream cheese. I love it so much, that I eat it about three mornings a week because it is fast and absolutely delicious. Unfortunately, I like my cheese whipped, and they don't sell those at my supermarket, and so I had to make my own. I could easily by whipped cream cheese and add the onion and chives on my own, but it would be so much more frugal to just buy regular cream cheese and do it myself, which is what I did.

Guess what? Onion and chives cream cheese for at least a month!

Wednesday, November 7, 2012

Hungarian Beef Goulash

Goulash is a sort of stew with meat (usually beef or lamb) and vegetables. It is popular in  many parts of Europe, and is also the national dish of Hungary. Since the weather up here has been turning for the cold, a stew would be great for a cold night in, which to us, would be almost every single night. Goulash can be eaten with pasta, rice, bread, or bread dumplings. It is a very versatile dish and you can add anything you want in there.

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Monday, November 5, 2012

Chimichurri Steak

Following Jason's birthday dinner at Tango Restaurant, I dreamed of steak in Chimichurri sauce for days. It was really just the most awesome meal we've had in a while, and the skirt steak was just so unbelievably tender and flavorful. I had to make Chimichurri steak!

So, we first learned to make Chimichurri sauce, and now to combine the Chimichurri sauce with steak! I can't be more excited to share this with you all. :)

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Saturday, November 3, 2012

Chimichurri Sauce

For Jason's birthday this year, we went to an amazing Argentinean steakhouse in Arlington MA - Tango! The food was fantastic! I had the shortribs and Jas had a skirt steak (most tender skirt steak I've ever had!) and everything was just perfectly grilled and seasoned. They had a bottle of chimichurri sauce on the table, and we both slurped up the sauce with all the bread because it was the best thing on the table. I would have stolen a bottle. *haha* 

So, when we got back, we googled chimichurri sauce, and found a recipe to experiment on. Three tries later, here's our chimichurri sauce that we concocted. Try it and tell us what you think of it!

PS. I recently found out that a lot of my older pictures have not been working. I apologize, and am looking for a better place to host these pictures than Facebook. If you have ideas about image hosting, please let me know!

I have moved to Wordpress! Here's the recipe on my new blog! Please change your links!