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sumo does good sushi

June 4, 2010 By Fareen Leave a Comment

It had been a long week and definitely a day to order in. We needed something that would keep a picky 18 month old and a dieting hubby happy. Sushi it was!

We order sushi often from Sumo Grill in Sunridge Mall and enjoy doing take out so Q can thoroughly enjoy the sushi and we don’t need to worry about making a mess at the restaurant! The sushi is fresh and the high quality of the food entices us to go back again and again.

We ordered spicy salmon rolls that were covered in a creamy sauce with some kick. Q loved the simple avocado rolls and the delicious yam tempura rolls. My favorite at any sushi place is dynamite rolls – filled with tempura shrimp, yummy! The salmon and tuna sushi were melt in your mouth good.

Satisfying and delicious, can’t wait to have some more.

pecan oatmeal cookies – another hit from the barefoot contessa

May 29, 2010 By Fareen Leave a Comment

Its no secret that one of my favorite channels is the Food Network. I can sit for hours watching chefs turn ordinary ingredients into mouth watering creations. One of my faves is Ina Garten, the Barefoot Contessa. I have recreated her recipes many times, and they are always a hit. Her recent episode “Outdoor Entertaining” featured Raisin Pecan Oatmeal Cookies and they looked so good, I had to try them for myself.

I substituted the raisins for chocolate chips (gotta have the chocolate!) and found that these were the most delicious oatmeal cookies ever. Another winning recipe from Ina!

Raisin Pecan Oatmeal Cookies
(Adapted from Ina Garten, Barefoot Contessa)

1 1/2 cups almonds
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups chocolate chips

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and nuts and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned.

Transfer the cookies to a baking rack and cool completely.

Watermelon, Feta and Mint Salad

May 18, 2010 By Fareen 1 Comment

Watermelon, feta, mint….who knew combining sweet watermelon with creamy cheese and mint would taste so good. It’s amazing how well it works together – trust me.

After cold weather and a snow fall this month, it’s nice to finally have lovely May weather. The weekend was spent outdoors. We enjoyed the plus 20 temperatures that we had eagerly been awaiting. Sunday afternoon on the boat led to barbecuing indian spiced and korean bbq ribs.

This watermelon, feta and mint salad was such a refreshing accompaniment to the meal. This unexpected combination of sweet watermelon, creamy cheese accented with sweet red onions and mint definitely felt like “summer in a bowl”. Take it to your next potluck – it will be the most talked about dish.

Update – August 2019 – My 5 year old helped me make this salad today. He was so confused about the addition of onions to his beloved watermelon. He would not try the salad but I was not upset about it. It just meant there was more for hubby and I to enjoy!

Watermelon, Feta and Mint Salad

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Ingredients

2 cups watermelon, cubed
1/2 cup crumbled feta cheese
1/2 small red onion, thinly sliced
10 mint leaves, sliced thinly
1 TB red wine vinegar
Juice of 1/4 lemon
2 TB olive oil
salt and pepper

Instructions

Combine the watermelon, feta, onion and mint in a bowl.
Combine the red wine vinegar, lemon juice, olive oil, salt and pepper and shake well.
Pour the dressing over the watermelon. Enjoy!

https://foodmamma.com/2010/05/summer-in-bowl-watermelon-feta-and-min/

Looking for some more watermelon recipes. Click here!

coo coo for kuku paka

April 2, 2010 By Fareen Leave a Comment

My husband loves indian food. Its not one of my favorite things to cook but I do feel such a sense of accomplishment when I do and it turns out. This past weekend, I made for the first time, kuku paka – chicken in a coconut curry sauce. Chicken, tender potatoes and boiled eggs in a creamy yet mild curry – yum!

This was a hit with both husband and Q….definitely a make again meal.

Kuku Paka3 TB fried onion (or 1 small onion, sauteed)
3 pounds of chicken, cubed or in pieces
1 medium tomato, chopped
1/2 tsp each of garlic, ginger, cumin powder, coriander powder
1/4 tsp turmeric
4 potatoes, cubed
2 1/2 cups of water
2/3 pkg of pure creamed coconut mixed with 450 ml of water (you can use a can of coconut milk instead)
4 boiled eggs

Mix together the onions, chicken, tomatoes and spices and cook for a few minutes on medium heat. Add the potatoes and water and cook on medium heat until chicken is done. Add the coconut and continue cooking until the curry has reduced. Add eggs.

Garnish with parsley or coriander. Enjoy!