Filipino Pancit Canton (and How to Velvet Chicken) Velveting is a Chinese technique used in stir-fry dishes that leaves meat succulent even after frying. It works well in this classic Filipino noodle dish. Recalling a lunch room conversation with an office mate nearly twenty five years ago I'm ... Read More
Ahi (Tuna) Poke Bowl
Ahi (Tuna) Poke Bowl If you're looking for light, bright, fresh and colorful, this poke bowl is your answer. I hear Mother Nature has been giving everyone at home a taste of spring lately. Warm weather and not a drop of rain. Well, in case my neighbors are wondering where the rain clouds ... Read More
Tofu Buddha Bowl with Ginger-Soy Dressing
Follow my blog with Bloglovin My husband and I celebrated our wedding anniversary earlier this month with a visit to Carmel and Santa Barbara. Since Carmel is a short drive for us, it makes for an ideal last-minute getaway. Too ideal, in fact, that we seem to be making the drive ... Read More
Stir-Fried Sausage, Chickpeas and Red Rice
You don't realize how much you miss something until you remove it from your life. In my case, I've decided to eliminate (or limit my consumption of) caffeine, chips, wine and sweets, at least for now. We have a generally healthy diet around here but I do like a salty snack fix once in a ... Read More
Singapore Noodles
What is it about noodles (or pasta) that is so satisfying? That the thought of it immediately makes you hungry and even when your stomach warns, I'm getting full, you continue to eat anyway? Maybe I should only speak for myself? I'll happily eat noodles or pasta for days, especially if I ... Read More
Seared Ahi with Wonton Crisps and Shiitake Mushroom Salsa
Not too long ago my husband and I were invited to a San Francisco-based wine club's annual dinner. Several of our friends are members so we were fortunate to be invited to this year's celebration. While the previous year's party was held at Chateau Montelena this year's venue took us back ... Read More
