I don’t drink hard liquor much these days, but I’ve been sipping on sangria for the past several weekends. It’s such a tasty and refreshing summer drink, I love it so much I’ve deemed every Sunday of the summer “Sangria Sundays.” There are a ton of ways to make sangria, but here’s my take on it…

Ingredients

• 1 bottle of red wine
• Random fruit, chopped into bite size pieces (I prefer apples, peaches, and mangos)
• 1/4 cup simple syrup
• Juice from 2 limes
• Ice

Directions

Throw it all into a pitcher, stir, and let sit for a few hours. Letting the mixture sit is a very important part of the process, as this allows the juice from the fruit to infuse the wine…try eating the fruit after drinking, it heightens the experience!

Image Source: Arizona Foothills Magazine

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I’m not talking about me! Though my family and boyfriend would beg to differ. I’m talking about those fruits and veggies rotting away in the fridge. I have a tendency to go overboard when produce shopping. Whether its an unbeatable sale on seasonal fruits at the grocer, or getting caught up in the beauty of locally grown veggies at the farmer’s market, I go ham at produce stands. This typically results in me hoarding more fruits and veggies than time can handle, which eventually go bad and get tossed in the trash.

You would think I’ve learned my lesson by now, right? Nope, not at all. I still buy more produce than I need, but I’ve adopted a few techniques to save money on fruit and vegetables that go bad.

-Throw extra veggies in a pasta or stir fry

-Puree fruits or veggies and make into a face mask or body scrub

-Make sangria with extra fruit

-Preserve it (freezing/canning)

-Make a fresh fruit smoothie

-Make a sauce or salsa

A little bit of creativity can turn decaying produce into a  refreshing drink, smoothie, or skin product.  Saves you money and makes your skin look amazing!

Do you toss rotting produce? Do you keep it and make it into something else? Or are you balling and don’t care if you have to throw it out? Share in the comments!

Image: SheKnows

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I was introduced to the Kitchen Ninja last Sunday, when my boyfriend’s blender failed to puree the Aji sauce we were making. We couldn’t bear abandoning our mission of creating Aji sauce, which warranted an emergency Target trip to find a food processor. I didn’t even know at the time that Kitchen Ninja is one of those “as seen on TV” type products until I saw the infomercial early this morning. Infomercial product or not, it was worth the buy because it pureed the heck out of the Aji sauce!

The Kitchen Ninja people aren’t paying me to write this review…although it would be nice if they did . I truly believe this product is a home cook’s dream — it chops, purees, blends..and most importantly, it delivers on the promises set forth in the infomercial. I’ll need to buy my own, because I know my boyfriend won’t part with his Ninja. I’ll have to get my own.

Image Source:  Our Ordinary Life

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I need music for everything. I listen to music while I work, while I blog, when I clean my house, even when I shop. So invariably, I need to listen to music when I cook.

My cooking soundtrack depends on my mood, and the dish I’m making. Afro-latin beat is great for when I’m making Arroz Con Pollo, Arepas, or Chicken Fajitas. When I’m making Jambalaya or Fried Chicken with a side of Southern Cabbage and Cornbread, I like to listen to Juvenile, UGK…any Southern rap track containing high amounts of bass. When I’m chopping veggies and making sauces, I like listening to something with jazzy hip-hop influences, like Foreign Exchange, Slum Village, or A Tribe Called Quest.

To my cooks out there, what do you listen to when you cook? What music inspires you in the kitchen?

Image Source: MasterNewMedia.org

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So I was up making this dish at 11 pm last night…I was really adamant about making a fresh hot dish for today’s lunch. I had been eating like shit the entire weekend, and I know for a fact I’m gonna go ham over memorial day weekend….so I want to make an effort to eat healthy before the weekend.

The only reason I went ahead and made this meal so late at night is because its so quick and easy. That, and the fact that I woke up from  a nap around 7pm, so I was wide awake come bedtime. Had to burn off that energy!

This recipe yields 2 servings. Although I made this dish without meat, it’s also wonderful with leftover chicken breasts, shrimp, or ham.

INGREDIENTS

1 bunch washed spinach

8 oz egg noodles

1/4 cup chopped onion

2 cloves finely chopped garlic

salt to taste

pepper to taste

red pepper flakes to taste

Parmesan cheese to taste

1 tbsp butter

2 tsp olive oil

DIRECTIONS

1. Boil water for egg noodles. Add a healthy pinch of salt to give the pasta flavor. Add pasta when water comes to a rolling boil.

2. Heat non-stick skillet over medium heat. Add butter and olive oil.

3. Sautee onion and garlic in butter and olive oil mixture. When onion and garlic become aromatic, add washed spinach to the mix. Season with salt and black pepper to taste. Combine spinach, onion, garlic in butter/olive oil until the spinach becomes wilted.

4. Drain pasta and combine with spinach in skillet. It’s ok if some of the pasta water gets in there…in fact this is a good thing. Pasta water is a good base for your sauce.

5. Once everything is combined, top with red pepper flakes and as much Parmesan cheese as you prefer.

Image Source: Real Simple

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I found this recipe while looking for a quick and simple dish for movie night at my crib. This dish is reminiscent of stir fry or fried rice from a takeout spot, except its homemade. I adapted this recipe from FoodNetwork.com, it would be great with chicken or shrimp exchanged for the bacon.  All three  would be great if you’re really feeling yourself. Top with chili sauce, and enjoy with your favorite wine or cocktail. This one’s def going into the rotation.

INGREDIENTS (makes 4 servings)

Vegetable oil

1/4 lb bacon cut into 1/4 inch pieces

3/4 tsp sugar

2 1/4 tbsp soy sauce

3 thinly slice garlic cloves

1/2 tsp red pepper flakes (or less if you prefer less spicy)

1/4 cup onion

1 1/2 cups stir fry vegetables (broccoli, slice carrots, snap peas)

2 or 3 cups cooked rice

1/4 cup chicken broth

1/4 cup scallions for garnish

Chili sauce for serving

INSTRUCTIONS

1. Heat a large skillet or wok over high heat. Add bacon and cook until crisp and golden brown. Transfer to a separate bowl.

2. While waiting on the bacon to cook, combine 1/4 cup chicken broth, 2 1/4 tbsp soy sauce, and sugar. Whisk together in a small bowl and put aside.

3. Discard most of the bacon grease, add enough vegetable oil to cover the bottom of the pan, about a 1/2 inch.

4. Add onion, garlic and red pepper flakes to the oil. Cook until the onions begin to soften.

5. Add broccoli, carrots, and snap peas. Cook until vegetables become just tender.

6. Remove vegetables, transfer to bacon bowl. Add enough oil to pan to coat the bottom. Add egg and scramble.

7. Remove egg and place in bowl with veggies and bacon. If the pan is dry, add a little bit of vegetable oil to coat the pan. Add the 2 – 3 cups of cooked rice.

8. Coat the rice with the oil. Throw in the veggies, bacon, and eggs. Add the 1/4 cup chicken broth, soy sauce, and sugar mixture to the rice. Toss together until everything is mixed and heated through. Garnish with scallions. Serve with Chili Sauce.

Bon Apetit!

Image Source: Food Network

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My grandmother is a Louisiana girl. Shreveport, to be exact. When she came to California as a teen in the 1940s, she brought her southern recipes with her. I grew up enjoying Gumbo, Shrimp Etoufee, and homemade Jambalaya on a regular basis. Granny took the time to make her dishes from scratch, no Zatarain’s. Although I’ve had my fair share of box Jambalaya. But there’s just something about making a dish from scratch, with fresh ingredients. You can definitely taste the difference.

In the spirit of Fat Tuesday, I decided to create a Cajun dish with my Grandmother’s Louisiana roots in mind. Just because I’m not in New Orleans for Mardi Gras doesn’t mean I can’t celebrate in my own kitchen!

I basically remixed a Jambalaya recipe I found on All Recipes, and adapted it to suit my own tastes. I also had to change it to accommodate the items I had in my fridge, because a chick didn’t go grocery shopping. Lucky for me I always have chicken, shrimp, and smoked sausage on deck. The result is a simple, easy, and delicious stew-like dish. My version is a little bit healthier, since I use smoked turkey sausage in place of the andouille.

Serves 4. You can increase or decrease the proportions accordingly.

Ingredients

• 1/2 lb  skinless, boneless chicken breast – cut into 1 inch cubes
• 1/2 lb smoked turkey sausage, sliced
• 1 can diced tomatoes with juice
• 1/3 large onion, chopped
• 1/3 large green bell pepper, chopped
• 1/3 cup chopped celery
• 4 garlic cloves, minced
• 1/3 cup chicken broth or water
• 2 tsp Cajun seasoning (salt, pepper, cayenne, onion powder, garlic powder, thyme, Italian seasoning)
• 1/2 lb frozen cooked shrimp without tails

Directions

• Sautee veggies until they start to sweat. Add the chicken and smoked sausage.
• Cook until the chicken is no longer pink, about 3 – 4 minutes. Add the Cajun seasoning, canned tomatoes with juice, and chicken brother or water. Stir, and bring to a boil. Reduce heat to a simmer, cover, and let cook for 20 minutes.
• After 20 minutes, add the shrimp. If using cooked shrimp, let it cook for 5 more minutes. If using raw, let it cook for 10 more minutes.
• Taste and adjust seasoning, if necessary.
• Serve over hot white rice.

Image: Woman’s Day

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I just remembered that its Restaurant Week, or I would have shared this much earlier! LA Restaurant week is going until tomorrow, Feb 5, 2010, giving us the opportunity to dine at the hottest restaurants at the city on a prix fixe deal.

Enjoy a three course lunch or dinner at spots like Dakota, Boa Steakhouse, The Palm, and more! The most you will spend is $16-$44 per person, you can’t beat that with a stick.

Visit DiscoverLos Angeles.com for the full list of participating restaurants.

Image: Discover Los Angeles

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To be fair, mobile food isn’t new. It’s one of those things that’s come full circle and trendy again, like plaid shirts and color skinny jeans. I remember growing up in Compton, the ice cream truck would come around several times a day. We also had a donut truck make his rounds, along with the neighborhood hustle man selling meat out the back of his truck. Porterhouse steak, lobster, crab. Sure, you need a permit to sell food. And it’s probably more trustworthy (maybe, maybe not) if you buy it from the grocer. There was a sense of convenience and community involved in buying from an individual off the street. It’s almost like saying fuck you to the system and relying on your fellow man to help feed you and your fam. They came to you, you didn’t have to go to them. Back in the day we didn’t even have decent grocery stores in the hood, we had to go outside our immediate area to get fresh, quality food. Only in the past decade or so has the quality of grocers in Compton improved.

I went off on a tangent there; the whole point was to share this video where the Kogi truck dudes pimped out a Scion and made it  into a mobile food unit. It’s killer when they hit a button and the grill pops out the back of the trunk. That shit is ingenious, they need to copyright it.

Hustling food on the streets like a rapper selling mixtapes is so hip hop. Follow the homies selling sweets on the streets! @Grufeete

Source: Huffington Post

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Ingredients (Yields 2 servings):

1 healthy glass of wine for you to drink while cooking

1/2 cup leftover roast beef cut into small cubes

1/4 cup bell pepper (I used red bell peppers here, use whatever kind you have)

1/4 cup diced onion

Couple cloves of garlic

1 cup cooked rice

Few dashes worschestire sauce

Few dashes soy sauce

Salt and pepper to taste

Directions:

1. Heat vegetable or canola oil in non-stick skillet or wok until hot.

2. Add  onion and bell pepper, sautee  until almost translucent. Add garlic, continue cooking until the garlic becomes aromatic

4. Add roast beef to veggies, cooking until it starts to brown on the edges. You may want to start seasoning with a little salt and pepper here, to taste.

5. Add cooked rice to the meat and veggie mix. Turn your fire down a bit, and incorporate rice, meat, and veggies. Add soy sauce and worschestire sauce to taste. Add more salt and pepper to your liking. Serve hot.

This is my first time making this particular dish, I think it would also be great with a little egg, maybe some chopped celery, and red pepper flakes. I hope you try and enjoy!

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