The earliest versions of pizza were actually from ancient Greece, where flat bread was topped with vegetables, potatoes, spices and olive oil. Later in the 18th century Italy, flat bread was sold to the poor in Naples and called pizza. The chef of Queen Margherita took this peasant bread, which she enjoyed, and added fresh…
Category: Dinner
Cauliflower Risotto
The Arabic people in the Middle Ages introduced rice to Italy and Spain. It reached culinary maturity in Milan, which was under Spanish rule for almost two centuries. These factors led to Risotto alla Milanese, slow-cooked short rice with spices especially saffron. Traditionally the dish is built on rice and a creamy sauce (made up…
Zucchini Noodles with Chorizo Ragu
We have been trying to cut down our carbohydrate intake this past month. So here is a simple but flavorful replacement for pasta. Zucchini noodles can either be purchased from a grocery store or you can make them yourself with a simple spiralizer tool. We got one for $10 from the grocery store, below is…
Turkey Chili
Michaela and I were watching Beat Bobby Flay last week on Food Network. They were having a chili contest, interestingly both used lamb for their main ingredient. So I figured we would try to make a healthier version with ground turkey. This ended up being a delicious recipe with layers of flavor. Enjoy! Ingredients: 5…
Chana Aloo (chickpeas with potato)
We have been eating vegetarian this week and one of our favorite dishes is chickpeas with potato in a tomato and onion curry. Chickpeas are in the legume family and high in protein. They has been eaten for over 7,500 years. They were introduced to India via Kabul, Afghanistan in the 18th century. This vegetarian…
Japanese Salmon
In an attempt to try a different asian marinade for salmon, I went back to the basics. The following recipe is simple but flavorful. Enjoy! Ingredients 2 salmon fillet 1/2 cup soy sauce 2 tablespoons rice vinegar 2 tablespoons lemon juice 1 teaspoon Fish Sauce 2 teaspoons Sesame Oil 1/2 teaspoons chili paste 1/2 cup…
Coq au vin
I was reading a article on river blindness and its relation to Nodding Syndrome in Africa on the New York Times website when I saw a sidebar article on classic french recipes. I obviously clicked on the link and came upon coq au vin. It seemed to be a perfect recipe for winter time in…
Udon Noddle with Bok Choy and Poached Egg
I was curious to try different types of Asian noodles this week. I found three types in particular, udon, soba and ramen. Udon noodles are made of wheat, usually thick and chewy. Soba noodles are made of buckwheat, usually have a nutty flavor. Ramen noodles are made of wheat, usually thinner and chewy. This recipe…
Butternut Squash with Farro
I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor. Recipe…
Summer Ratatouille
We had leftover summer zucchini and yellow squash so I decided to make a classic ratatouille. The Japanese eggplant is thinner and can be found at most asian markets. This is great for a vegetarian family meal. Enjoy! Ingredients: Sauce 1 onion, chopped 2 carrots, chopped 2 celery ribs, chopped 1 Tbsp butter 2 Tbsp…
Prateek Wali 