Meat-Free Friday: Sweet Banana Curry Shrimp

banana curry 2

The ingredients for this months Royal Foodie Joust were banana, honey, and turmeric. Interesting combination! I knew that I wanted to make something savory, and I immediately thought of going Caribbean with my dish.

This came out really well – I liked the way the the flavors played off of each other and carried through the dish: honey glazed cornbread, a banana-curry sauce on the shrimp, and fried bananas glazed with honey and a sprinkle of turmeric. [....]

Meat-Free Friday: Eggplant Parmigiana

eggplant parmasean

The most basic dishes can be completely transformed when you use all fresh ingredients – this eggplant parmigiana contained very few ingredients, but they were all good quality and it was delicious. I happily ate the leftovers for lunch all week.

This recipe in Fine Cooking magazine initially caught my eye because, unlike most eggplant parm recipes, it wasn’t breaded.[....]

Summertime Pasta

Last weekend I saw some elk sausage flavored with pears and port wine at Eats and I couldn’t resist it. I had no idea what it would taste like or what to pair it with, but I figured I could just wing it. I didn’t want anything too rich or heavy, so I decided to […]

Braised Lamb Tostadas on Manchego Cheese Shells

lamb tostadaEver since I had the lamb tacos at The Gingerman, I’ve wanted to try to make something similar at home. I love the way that the flavors play off each other – the sweetness of the mango and the creaminess of the avocado balance out the intense saltiness of the shell. The lamb also pairs well with both flavors. For something that seems so complicated, the recipe actually very straighforward and doesn’t take require a lot of active cooking time. Since braising the lamb will tenderize it, you can get away with using a tough cut which also keeps this dish affordable. [....]

Daring Bakers: Chocolate Covered Marshmallow Cookies

cookies 1

A lot of people have asked me if I eat “this way” all the time. Now you’ll be able to see for yourself – I’ve started a new blog where I plan to document everything that I eat in a day. I can’t promise you that it will be pretty, but you will get to see what else I eat – including some recipe failures that I don’t deem good enough to post on this blog for some reason or another. You’ll also get a sneak peek at some up and coming recipes. Why am I doing this? Honestly, I’ve put on about 5 pounds and I don’t like them! I want them gone before I go on a cruise in September, and I know that my main problem is snacking too much. I hope that posting everything I eat will help keep me accountable, and will really make me think about whether I *really* want more cookies. I hope to see you there!

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Speaking of cookies…. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Since I obviously didn’t need to be eating that many cookies, I decided to make just one of the recipes. It was a tough call: milanos are my favorite, but I’ve also been dying to try making homemade marshmallows. Since this was for Daring Bakers, the marshmallows ultimately won out. [....]

Meat-Free Friday: Mahi Mahi with Sauteed Cherries in an Oolong Broth

mahi mahi in oolong broth

Yesterday turned out to be a very tea-filled day (which is never a bad thing!). I met up with Rebecca from Rosey Rebecca in the afternoon for my first Teavana experience. I got the iced pear luna and it was amazing, not bitter at all like iced tea can be sometimes (although it could have used more ice)! I’ll definitely be going back there.

Then I came home and made this delicious grilled mahi mahi with sauteed cherries in oolong broth for dinner. Cherries are one of my all-time favorite fruits, but I’ve never used them in a savory dish before. When I saw a recipe that called for combining them with fish and a tea broth, I knew I would have to try it! Definitely a winner, and much less complicated to make than I thought it would be – it only took me about a half hour total, so this is easily a weeknight meal. [....]