Brown Rice Pilaf with Sun Dried Tomatoes and Proscuitto

So, naturally, I love rice. Maybe it's because I'm asian but there really is nothing out there that can take the place of rice. Yeah, quinoa's great and all but honestly.... it doesn't hold a candle to good ol' rice.

My family, trying to eat healthier, has been a on brown rice kick. We obviously can't kick the rice habit, so why not eat something a little healthier!

I, of course, decide to make the healthy brown rice into a not-so-healthy brown rice pilaf with sun-dried tomatoes and proscuitto, hehe....oops?




Recipe follows (courtesy of Whole Foods):

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2 teaspoons extra-virgin olive oil

2 cloves garlic, finely chopped

1/4 pound thinly sliced prosciutto, roughly chopped

1 cup long-grain brown rice

2 cups water or broth

2 tablespoons tomato paste

Salt and ground black pepper to taste

1/2 cup oil-packed sun-dried tomatoes, thinly sliced

1/4 cup basil leaves, torn

1/4 cup toasted pine nuts (optional)

In a medium saucepot, sauté garlic and prosciutto in warmed oil over medium-high heat, stirring often, 6 to 8 minutes. Stir in rice, water or broth, tomato paste, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to a large bowl, add sun-dried tomatoes, basil and pine nuts (optional) and toss to combine.

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So simple and so delicious. I decided to include the pine nuts as I had some leftover when I was making some homemade pesto and I omitted the basil because my basil plant died and I refuse to buy another one :(

The pine nuts is a must add-in. The crunch of the toasted pine nuts is a great addition and I didn't miss the basil too much.

This recipe is great for a meal (all you need is some refreshing greens to start) or it can act as a side dish! Rich and hearty from the tomato paste, this is an adaptable dish that anyone would love!

Looking to kick up your meal a little and you're sick of plain old rice as a side dish? Try this recipe out! It's from Whole Foods- and you know they wouldn't steer you wrong ;)


Taste: A
Difficulty: Easy
Time: 60 minutes

Braised Chicken Thighs with Button Mushrooms

As I sit here and countdown to the Thanksgiving holiday, I can't help but to think about all the delicious food I will be having oh so soon! Since my family isn't a turkey fan, I suggested they try out the recipe I made last week- Braised Chicken Thights with Button Mushrooms! Thanks for another one, Emeril!

The recipe follows:

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1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence

1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves

Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.

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Thre is always something special about Emeril's recipes. Although they aren't the easiest and simplest recipes to follow, and they do take a good amount of time, the rich and hearty meal you get out of your labor is completely worth it.

Sauteed onions and mushrooms

Surprisingly enough, I didn't make any changes to Emeril's recipe- I followed it exactly and it turned out great!

The sauce, unthickened

There are a number of reasons why I love this recipe. First off, I am a huge dark meat fan and I cannot stand dry white meat. Chicken breast (although, yes, healthier) is my foe and I really just refuse to make a dish with it because I know I won't eat all of it. Second, this recipe, although seemingly difficult, was fairly simple- it just requires some time. Lastly, it is surprisingly delicious. The chicken thighs are soft while the thick sauce is a perfect pairing with the rice. There is nothing I love more than eating rice with some delicious sauce.

I hope everyone has a great Thanksgiving holiday- hey maybe if you're not in the mood for some turkey, this dish may be just for you!

Taste: A

Time: 1 hour 30 minutes

Difficulty: Intermediate

Roasted Okra

Last week during my recovery, I couldn't help but torture myself and watch Top Chef all day on Bravo. It absolutely sucked.

Not only could I not readily access the delicious food they were making, even if I could, I wouldn't have been able to eat it thanks to my stitches! Boo!

As I watched one of the later episodes, Tiffany decided to cook an Okra dish, Michael hates okra due to it's sliminess. Personally, I think Michael is nuts.

Mmmmm Okra. How can anyone hate okra?! it's SO delicious!

Although I must agree that the slime might turn off people, the flavor and the texture of Okra is great and it is one of my most favorite vegetables!

A few months ago I made Emeril's Gumbo and the addition of Okra made it perfect- yummy slime! Last week, I thought I'd make a quick snack and roast some Okra and see what it did to the sliminess.. it did wonders.



Recipe follows:

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1/2 lb okra

Olive Oil

Salt and pepper to taste

Preheat oven to 325F. Slice the okra in half and place on a baking sheet. Drizzle olive oil and salt and pepper to taste, toss. Bake in oven for 15-20 minutes.

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Yes. That's it. Maybe one of the shortest recipes I can give you. It's that simple.

If you're scared of the sliminiess of Okra, this is a great recipe as roasting it gets rid of some of it. Slightly crunchy with a smooth texture, it was a perfect snack during that long week of Top Chef episodes!

Want to try an easy Okra recipe out and you're not ready to jump into that Gumbo yet? Try this recipe out for a quick and unusual snack!

Taste: B+

Difficulty: Easy

Time: 20 minutes

Mac and Cheese

Ow. Let me tell you, getting your wisdom teeth out is not a fun experience. I've been sitting in my bed with Zeus for the past 5 days in complete misery!

What's the only good thing that came out of my wisdom teeth extraction? The yummy mushy food that I got to make. mmmMmm.

So as I dream about eating kobe short ribs, osso bucco and some seared duck breast, all I am stuck with is broth, pudding and jello. WooHoo?

As I begin to heal and the doctor told me I could start eating 'soft food', I jumped on the chance when he told me I could eat some Mac and Cheese! Yes!

As my dad rushed me off to the supermarket about to grab the classic blue box Kraft Mac and Cheese, I stopped him and decided to pick up some Gruyere and Cheddar cheese instead- we're going to make it from scratch, of course!!!

So, I did. And it was glorious.

Recipe follows:

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Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Ina Garten does it again. I do have to say, although she as a on her show is a bit snooty, her recipes are amazing! They never fail on me!

The most interesting part of this recipe is the nutmeg I would have to say. It at first was strange to think that nutmeg belonged in a mac and cheese recipe but it was such an amazing addition. The small amount of nutmeg added a rich flavor to the dish and wasn't too over powering. The dish came out smooth and creamy and was surprisingly easy to make!

Instead of using fresh breadcrumbs, I used the panko that I had and it worked out fine.

After putting it in the oven I would have to say it didn't come out liquidy and creamy as I had hoped, the cheese was more solid rather than creamy, but I guess it depends on your preference. Nevertheless, the flavor is delicious!

beautiful out of the oven

This recipe was incredibly easy and fast to make. A great plus. Craving for some grown up mac and cheese? Looking for something simple? Well look no further- try this recipe out, you'll love it I promise!

I guess some good things can come out of wisdom teeth removal...

Time: 30 minutes

Difficulty: Easy

Taste: A-

Root Vegetable Soup with Truffle Oil

Remember way back then when I bought my two bottles of truffle oil? Well I am finally putting it to good use!

With my traveling, eating out, I simply have forgotten about my truffle oil- how silly of me. But never fear, I am back on track and am planning to utilize this great treasure of mine to it's fullest!

With the burst of fall coldness suddenly covering the east coast, the soup I made was the perfect way to welcome the fall season! I made Root Vegetable Soup with Truffle Oil (thanks again, Emeril- recipe follows:

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2 tablespoons olive oil
1 large red onion, chopped
2 white potatoes, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and sliced
1 small turnip, peeled and diced
5 cups chicken stock
2 bay leaves
Salt and freshly ground black pepper
4 teaspoons truffle oil
2 tablespoons chopped fresh chives
Essence, for garnish, recipe follows

Heat oil in heavy large pot over medium-high heat. Add onion; saute until tender, abut 4 minutes. Add remaining vegetables; saute until deep golden brown, about 7 minutes. Add stock and bay leaves; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Season with salt and pepper. Drizzle with truffle oil. Puree soup with an immersion blender and serve in warm bowls. Garnish with chives and Essence. Serve immediately.

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Yes. That is Zeus in the background howling because he couldn't have some. What a naughty boy.


This soup is great. Creamy and thick, the puree of the various root vegetables definitely is the perfect soup for the fall. Who knew I could use so many different vegetables in one soup!





Since heat damages the aroma of the truffle oil, I added a little bit more on top after it cooled a bit to enhance the truffle flavor. :)

The silky truffle flavor with the creamy soup is a perfect immulsion and warms you from the inside out. Definitely a must try for those who are looking to be adventurous with their new bottle of truffle oil- get to your local farmers market and get some root vegetables!

Difficulty: Easy

Time: 1 hour

Taste: 8.5

Wild Mushroom and Truffle Ragu over Fettucine

Boy am I a good decision maker...

A few weeks ago, I decided to venture to HomeGoods with my mom since I got a $25 gift certificate from a family friend as a housewarming gift. Unimpressed at the items, we were about to leave with gift card in hand when I faithfully came upon the 'oils' section. With a variety of olive oils and a few other specialty oils (avocado, etc.) I quickly thought to look for my favorite oil of all time- truffle oil!!!

To my surprise, there were only two bottles left- white truffle oil and black truffle oil. Not being able to choose between the two (do I go with the light aroma of the white truffle oil or do I stick with the heavy earthy aroma of black?!?!) I decided to use up my gift card and get both oils.. and now i'm in heaven. Boy am I a good decision maker.

Of course, with this new treasure in hand, I had to immediately find some truffle oil recipes!

The first recipe I tried out with my white truffle oil happened to come from Emeril Lagasse- Wild Mushroom and Truffle Ragu over Fettucine-BAM!

Recipe follows:

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1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup diced onion
1 tablespoon minced garlic
2 pounds wild and exotic mushrooms, cleaned and diced
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 cup chopped tomatoes
2 tablespoons tomato paste
2 cups mushroom, chicken or veal stock
1 1/4 teaspoons kosher salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley leaves
4 teaspoons truffle oil
1 pound fettucine
1/2 cup grated Parmesan
Chopped fresh herbs, for garnish (such as basil, parsley, thyme)

Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil, parsley and truffle oil to the pan. Stir to incorporate and reserve while you cook the pasta.
Fill a large 6-quart pot with 1-gallon of water and bring to a boil over high heat. Season the water with salt. Place the dried pasta into the boiling water, and stir using a long handled spoon until the water returns to a boil. Cook the pasta until al dente, or until it has a slight chew, about 12 to 14 minutes. Once cooked, remove the pasta from the water and drain through a colander set in the sink. Pour the pasta onto a large platter or bowl, and spoon the sauce over top of the pasta. Sprinkle with the Parmesan and chopped fresh herbs

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And BAM! There you have it.





So I have to admit- this recipe is a bit more tedious (and pricey) than the other pasta recipes that I've made- although it isn't necessarily difficult, there are a lot of ingredients you need to pay special attention to. But I'm telling you- it's worth it.

The wild mushrooms are soft and delicious and obviously compliment the drizzled white truffle oil. I tried not to put the truffle oil on the heat too long as the longer it is cooked- the more flavor it loses- DO NOT COOK TOO LONG!! I didn't use fettucine just because.. well.. I hate fettucine and used thin spaghetti instead. The flavors were rich and filling and I enjoyed my meal.

I would say that this recipe was OK. I didn't enjoy the tomato paste and the tart flavor it gave to the meal- it masked the truffle oil a little bit too much to my liking. Although still tasty-I probably wouldn't make this again, or at least make tweaks to it.

Although I have to say that I was really excited to try my first ever truffle oil recipe, I was more excited about the herbs that I used!

That's right, my little seedlings have finally grown and my herb collection is complete! I now can cook using fresh, home grown herbs and it is so incredibly satisfying (not to mention cheaper). Although it did take long, the smell and excitement I got out of cooking my own fresh herbs in the kitchen is exhilarating!

Although truffle oil is a bit pricey, for those who enjoy truffles as much as I do, I am sure we all can agree that it is worth it. I highly recommend getting some for your kitchen and trying out new recipes! Hey- it's even vegetarian friendly! How much better can you get??

Thanks Emeril for another recipe!

Now off to the next truffle recipe! Woot!

Difficulty: Easy/Medium

Time: 40 minutes

Taste: 8.9

Warm Chicken Sausage and Potato Salad

I am on such a bad binge eating frenzy this week.

Yesterday, I decided to come home and eat a bowl full of ice cream, followed by a handful of flavor blasted goldfish (pizza-yum), to be followed by a handful of gummy bears and to finish it with 9 mini pizzas (at least I made them myself?)

Ugh. And nowwww Bertha is out.. and is staying out. (Bertha is my food baby) Aw man!!

With this weekend looming, I am conflicted with trying to eat healthy and just letting go. On one hand, Eric is visiting and we will be going to the beach- this means I should be in tip top beach body shape.... I should....

On the other hand, we're going to Borgata- this means fine dining (with food that isn't exactly healthy)... plus we're probably going to be burning loads of carbs/energy by gambling all night.. right? right?

Ok. I am bad and I make excuses. At least to make myself feel better- I made this Warm Chicken Sausage & Potato Salad for dinner this week! My conscience thanks you EatingWell.com!



The recipe follows:

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1 pound small potatoes, cut in half
1 5-ounce bag arugula (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste

Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

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Yup. That's it. Pretty simple huh?

I used sugar free maple syrup just to be on the extra healthy side and to give it a bit of a kicked- used smokey andouille chicken sausage. I couldn't get a bag of Arugula (boo ShopRite) but I got a bag of mixed greens which I decided to not wilt just so it maintains it's crispy crunch. I usually don't like mustard and was a bit scared about the dressing, but it turned out so simple and delicious and not at all overwhelming!

This recipe, I would say, is a good recipe for those looking for something different than their regular greens with dressing. The potatoes, I felt took away from the salad, and I secretly wished I sauteed it with the sausage some to give it some flavor- way too bland. Although, I probably wouldn't make this again as it didn't wow me too much (meh, I hate salads), I would say that this definitely makes a pretty salad with lots of flavor overall.

Looking for a warm salad with a bit of a kick? Try this salad out and let me know how it goes!

Difficulty: Easy

Taste: 7

Time: 20 minutes