This is the first dish that comes to my mind whenever someone asks me for Lent recipes. It is so simple, yet so satisfying! I found the recipe about 15 years ago in a magazine, and I’ve been making it ever since with great success. Nothing beats a few unassuming ingredients, which come together and create a genuine flavor experience. I like this dish so much that while writing about it I had to go to the kitchen and get myself a second helping. It’s so tasty! 🙂
My mom asked me the other day whether I’d made this panino lately, and I said I hadn’t. I don’t know why, but I seemed to have forgotten about this deliciously light panino, good for vegetarians and lent observers, and perfect to savor on warm spring days. Sadly, the panini I’ve been making recently have been all but sophisticated: a few slices of ham and cheese, some pickles, on the grill – done! With Easter approaching, I’ll be away from work and school for a few days, and I’ve decided to use this spare time to do more cooking and to remake a few of my family’s favorite dishes. I think this panino is a good way to start my culinary spring break. 🙂
I’m not a big fan of beans. Maybe it’s because I ate them all the time while I was growing up. My diet as a child was based on beans and potatoes, which were cheap and relatively easy to find at the local market. To me and my family, those were the days when oranges and bananas were the stuff of fairytale, and meat was a delicacy.
Doesn’t this look wonderful? I made this dish the other day, in anticipation of the freezing cold weather which was due to hit Chicagoland. I was bracing myself for the worst weather I’d ever experienced since moving to the Windy City, and I wanted something hot and comforting, like a gift to myself and my body. I remembered I had this recipe in my binder and went to the grocery store to buy zucchini. I felt at ease with the recipe and I liked its ingredients. The end result was satisfying and provided the comfort and warmth I so much needed.
I’m sure you know it by now, but I’ll say it again: I love peppers! I love their vibrant and varied colors, their sweet and delicate flavor, their abundance of vitamins – and the list goes on. Before starting off this website I did not think much about peppers, and I never actually realized how much I used them in dishes on a regular basis. This conscious writing and cooking exercise has made me think about peppers very often, and has helped me learn more about myself and my culinary preferences. This has been an amazing journey of self-knowledge, and I’m thankful for that.
Since peppers were on sale at my local grocery store the other day, I thought it would be a good idea to buy some and to make a recipe which, like my vegetable sauce, is a staple in our household: roast pepper dip.
Going back to this blog to write about food and the pleasures of eating and drinking – to write about life – is not easy after a week of grief, following the death of a friend. I needed time to heal from sadness, and now I’m glad to be back. Also, on the plus side, my job has kept me very busy, and I’m grateful for that. Being so busy, I had less time to cry while thinking about my friend, and I channeled my energy into my work and my new responsibilities as a school tutor. It is difficult but not impossible, and I’m working on it – taking it step by step, one day at a time.
Last weekend I happened to come across a great sale on organic baby carrots at the grocery store, and I bought quite a few packs. I usually eat them raw, I saute them, or I roast them alongside chicken. Sadly, I did not have a lot of time at my disposal, so my first thought was: let’s make carrot juice! This looked like the perfect opportunity to use up the carrots, and to make something quick and very healthy. What could possibly go wrong?