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Fun Cooking For One

Nora — Fri, 30 Jul 2010 00:16:34 +0000

I have way too much fun cooking for one.

Coconut Curry Shrimp. Cilantro-Ginger Brown Basmati/Wild Rice. Sesame Snap Peas. Hermann J. Wiemer 2008 Dry Gewurztraminer.

At the end of the day I want three things: sweat pants, a glass of wine and a good meal. Typically I am cooking for one. All the more reason to be fancy and treat myself to some good cookin’!

So what is the key to cooking for one? I have three tips:

1) Use fresh ingredients. Fresh ingredients and flavors make meals exciting! A healthy and fresh meal is the best gift you can give to yourself. It’s worth the splurge!

2) Be fearless. Try new dishes! If you find a lasagna recipe meant for 6 servings, MAKE IT! Life is too short to pass up on your cravings.

3) Have fun. Cooking is a release. An opportunity to relax and be creative. Even if you set the fire alarm off and create a disastrous dish no one has to know . Live and learn.

In other news: I am obsessed with sesame seed oil and ginger. I thought of a million new things I HAVE to make while eating dinner tonight. I also had a brief moment when I contemplated making coconut-curry encrusted French toast. The coating on my shrimp was composed of coconut, panko, egg and curry. The “crust” reminded me of French toast. Maybe for dinner one night…I’m seriously debating the French toast idea, it was really good.

I’m off to search for a dessert to eat while watching Glee.

Planning New Meals,

Nora

Do you make fancy meals if it’s just for you?

Second Time Around

Nora — Thu, 29 Jul 2010 01:08:20 +0000

I don’t like leftovers. I know this might seem strange. Leftovers are considered a ‘Godsend’ to most because they save people time, effort and money. I don’t disagree with this mentality, however; my strange self feels deprived of the chance to be creative in the kitchen when I have leftovers on hand. I’m not one to waste so typically I take leftovers and “enhance” them. For dinner tonight, I did no such thing. This is an exact replica of what I had for dinner on Monday. Chana Masala has me contemplating life. This was even MORE delicious the second time around.

Dinner: Chana Masala. Greek Yogurt. Cilantro. Whole Wheat Pizza Dough. Hermann J. Wiemer 2008 Dry Gewurztraminer.

I almost considered writing this entire post about wine. I had a glass and a half of Gewurztraminer with dinner and it made me believe that everything was right in the world. I love this wine by itself but the flavors in the Chana Masala provided me with a whole new experience. I kept taking a bite and holding it in my mouth with the wine. Then taking a bite of food and cleansing my palate with the wine. Gewurztraminer typically pairs well with spicy food, however; I believe that the complexity of the spices I used (Coriander, Cumin, Masala, Turmeric and Cayenne) made the pairing incredible. It was a perfect balance and the most enjoyable meal I have made in a long time.

Dessert:Frozen York Peppermint Patty (and a few swipes of Sunflower Seed Butter while packing lunch.) Mint chocolate much? Love these.

Contemplating Life,

Nora

How often do you have dessert after dinner?

**I have dessert every night. Sometimes big sometimes small but ALWAYS end on a sweet note .**

Chana Masala

Nora — Mon, 26 Jul 2010 15:30:15 +0000

I’m in love. A photo shoot trumps words tonight.

So…..when I was home and had access to a real kitchen, I made Chana Masala and Whole Wheat “Flat Bread” (using purchased pizza dough).

I am currently levitating. Every part of this meal was essential. The heat of the Chana Masala was eloquently balanced by the creamy, cool Greek yogurt and lemony cilantro. The sweetness of the toasted, doughy, whole-wheat bread was a perfect vessel for the hearty bite. And the wine…oh the wine. I could not have picked a better wine. The 2008 Hermann J. Wiemer Dry Gewurztraminer needed this spicy dish to bring out its beauty.

Can dinner be magical? If it can, than I hereby proclaim this meal Houdini.

I have always been too intimidated to make Indian food. This was my first attempt and I can assure you that it will not be the last. The flavor was unreal. For once in my life I am beyond happy to have leftovers. I wouldn’t mind eating this for dinner every night.

Full and Happy Monday,

Nora

Have you ever been intimidated to make a cuisine or dish? Did you eventually try?

If You Give a Girl a Kitchen

Nora — Sat, 24 Jul 2010 01:02:39 +0000

If you give me a functional kitchen. I will cook dinner.Seared Sesame Ginger Tuna. Ginger, Cliantro, Lime Basmati Rice. Avocado, Mango and Red Bell Pepper Salad. Paired With 2008 Hermann J. Wiemer Gewurztraminer.

And Dessert.Chocolate Molten Cakes with Vanilla Ice Cream.Secret Ingredient: Chambord

Oh and I had a killer snack this afternoon. I have to give it a shout out because it was THAT good. Welcome back to my life: KIND Fruit and Nut DelightI found a whole Brazil nut in this little guy. Crunchy. Sweet. Nutty. Natural…enough said.

Big plans for the Farmer’s Market and possibly a movie with the parents tomorrow. It’s supposed to be a hot one.

Keepin’ The Dreams Alive,

Nora