About

A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Sunday, November 10, 2013

Slow Cooked Pig Cheek

I was encouraged by my first experiment with pig cheeks, and decided to try something else with them. This time I tried slow cooking the cheeks in the oven, going for a chopped meat feel.

Wednesday, October 23, 2013

Pork Cheek with Root Vegetables

I saw pork cheek at the store the other day, and tried looking it up on my phone... I didn't find much, but I picked them up to try anyway. They are surprisingly lean, streaked with more cartilage than fat, and therefore are suited for low, slow cooking. They taste like very meaty pork - yet another flavor from the pig! I cooked them up with root vegetables, and they were delicious.

Saturday, October 12, 2013

Grilled Pasta Sauce

I call this "grilled pasta sauce" even though its not really saucy. However, I use it the same way I would use sauce out of a jar, which is why I think of it that way.  The "sauce" is basically just grilled sausage and vegetables. I like to cook the ingredients for this while I'm grilling something else for immediate consumption, because there is an extra step or two to prepare it.

Sunday, September 22, 2013

Quick Cucumber Pickle Salad

I'm not quite sure what to call this. I get a lot of cucumbers through my farm share, and this is something I'll make sometimes when I'm tired of having them plain. This is milder than a pickle, and goes well with Asian and Indian food.

Sunday, September 15, 2013

Yu Hsiang Beef Noodles

The first time I had food flavored with Yu Hsiang was at Mary Chung's in Central Square, and it immediately became one of my favorites. The sauce is a sweet and hot and garlicky, and goes well with just about any kind of stir fry. I attempted to make it at home, and the result was so successful I made it again the next day.

Monday, July 15, 2013

(Gluten Free) Scallion Pancakes

Scallion pancakes are a staple of Chinese restaurant menus. I think they're popular because they're fried, shareable, crispy, dippable, and sound healthy. I took a crack at making a gluten free version that isn't that bad for you with a mix of rice flour and chickpea flour.

Sunday, June 30, 2013

Sweet and Sour Pork Burgers with Grilled Pineapple

That's a long title for what's really a simple sandwich. If you want a break from regular beef burgers, and don't feel like going low fat with veggie or turkey burgers, this is a great choice. The grilled pineapple can also be made on its own and served as a side dish.

Friday, June 21, 2013

Baked Egg and Avocado Soft Tacos


I'm pretty sure I got the idea for this dish from the Ideas in Foog Blog, but I can no longer find the specific link. The idea behind this preparation is to bake the egg in the avocado, resulting in a gooey mess of soft avocado and runny yolk. They are best eaten with some type of bread. Because of the mild flavors of the egg and avocado, you can achieve a lot of different presentations by varying the bread and condiments.

Wednesday, June 5, 2013

Tandoori Chicken

To properly make tandoori chicken, you need a special oven called a tandoor, from which the dish takes its name. Fortunately, it turns out pretty well on a grill, and now that it's summer, it's a perfect time to make it. The yogurt coating simultaneously adds flavor and keeps the chicken moist, which can be hard to do.  You can bring it to a cookout, letting it marinate on the way, and everyone will be asking "Who brought the orange chicken?" and "Is there any more?"

Monday, April 15, 2013

Roasted Pork Belly


Pork belly is the part of the pig that bacon is made from. Because of the high amount of fat, it is a perfect cut for slow roasting. The crispy skin is an added bonus.

Tuesday, March 26, 2013

Thai(ish) Pork Kebabs

This dish is one I like to make when I find quality ground pork. Because it's winter, I pan-fried it, but I usually make these on the grill (and on sticks). Pork has a wonderful taste on its own, and in this dish it is complemented by southeast Asian flavors.

Sunday, March 17, 2013

Baby Bok Choy with Sausage


One of the things I like about good Asian grocery stores is that they have a wide variety of green vegetables. Baby bok choy is one of my favorites - it grills well and also works in stir fries like this one.  I like simple protein/vegetable/grain combinations, because they encourage healthy eating while also being filling and tasting good and fast and easy to cook.

Monday, March 11, 2013

Lemongrass Chicken

The chicken in this tangy dish is covered with flavorful chunks of garlic, ginger, and lemongrass. Its easy to make, and its strong flavor complements rice and steamed vegetables.

Friday, February 15, 2013

Lauki Kofta

Lauki kofta is a fairly uncommon in the US, but it is a delicious, savory vegetarian dish. It is similar to meatballs in gravy, but without the meat. Kofta are generally ground meat kebabs, and the name has also been applied to this combination of besan (chickpea flour) and lauki . The English name is for lauki is "bottlegourd", but not really since no one will know what you're talking about. Its a green squash that is somewhere between a cucumber and a zucchini, but a lot bigger. (I forgot to take a picture of a whole one - you can google for one).

Saturday, January 26, 2013

Mango Chicken

This mango chicken dish combines sweet and sour flavors. The sauce is made mostly of mangoes and roasted red peppers which give it an intense red color. I battered and fried the chicken, but you can save time by just stir frying it.

Wednesday, January 16, 2013

Rice Cakes

These rice cakes are a good use of leftover rice, and a quick and simple snack or light meal. These are different than the flavorless puffed rice disks that you find in the grocery store.

Saturday, January 5, 2013

Larb

Larb is a Laotian minced meat dish that is commonly found in Thai restaurants. The meat is mixed with onions and seasoned with lime juice, fish sauce, and herbs. Any kind of meat can be used, and it can be a meal by itself or a dish in a larger meal. I made this after having some at a restaurant, and being disappointed in the intensity of the flavors.