Recipes by Natasha Cardinez-Singh (Page 7)
United States Chef
|
Cooking in BarcelonaAt this point, we had been in Barcelona for only three days but taxis had become our primary means of transportation. Barcelona's climate is oppressive in August. An otherwise leisurely twenty minute walk is made unbearable by the heat and humidity, even at eleven o'clock in the morning.Joining us this morning were two of our… |
1 vote
341 views
|
|
Sauteed Coconut KaleKale is not a common vegetable in Trinidad, so my first experience with this green leafy vegetable was here in Minnesota. We had purchased a container of it at Whole Foods, where they combine it with cranberries, and cherry tomatoes. I was not impressed. Bitter and quite chewy. Nevertheless, I still incorporate kale in my diet for its… |
1 vote
271 views
|
|
Risotto with Caramelized BeetsTo me, a simple risotto is the perfect, most savory and creamy conveyor for everything that's fresh and in season. Fresh peas, asparagus, mushrooms and, this month, beets. This risotto starts with a bit of shallots and ends with a handful of parmesan and fresh basil; enough but not too much, so that you really get to enjoy the flavor… |
1 vote
271 views
|
|
Pasta Salad with RadishesThis summer, we did something I have always wanted to do since moving to Minneapolis: joined a CSA. Ours is a small one, located in Marine on St Croix, and so far we are enjoying the fresh weekly box of fruit and vegetables (along with the occasional greenhouse plant.) One of the benefits of joining a CSA is that you get exposed to… |
1 vote
302 views
|
|
Sweet and Salty PecansSweet and Salty Pecans.My sister, Nancy, recently visited us for a couple days last month. Even though we talk practically everyday, thanks to Skype, it had been almost six months since we last visited each other. She lives in Toronto, I live in Minneapolis, and we both have busy lives, so our visits with each other have become rare… |
1 vote
284 views
|
|
Zucchini-Basil SoupMost of my attention has been focused on final projects, papers, and presentations these days. Sadly, cooking has not been on the agenda. Over the past couple weeks, meals consisted of a steady routine of Chinese, Indian and Japanese takeout. Needless to say, I needed something wholesome and light soon. This recipe is an adaptation of… |
1 vote
231 views
|
|
Individual Black Forest TriflesProverbial it may be, the sweet tooth is a genetic trait that runs deep in my family. I have tried but learned long ago that any attempt to suppress a sweet tooth is futile. So I've come up with ways to have dessert without undoing all my efforts at healthy eating. I try only to bake on the weekends - which does not always work out -… |
1 vote
344 views
|
|
Spice-Rubbed Pork Tenderloin with ApplesThere are two reasons I enjoy preparing pork tenderloin recipes: it is one of the leanest meats available, and it is relatively easy to prepare. Whenever she made any sort of pork roast or pork dish for that matter, my mother always used ginger. And this I took from her. The spice blend I used here contains enormous amounts of… |
1 vote
270 views
|
|
Carnival CocktailI woke up this morning a little bit jealous. Jealous of my relatives and friends in Trinidad who, at this very moment, are loading up their cars and headed to the beach. It is an Ash Wednesday ritual. After two days of Carnival reveling, not to mention the weeks of parties leading up Carnival, everyone is exhausted, and the beach is… |
1 vote
322 views
|
|
Lemon Quinoa Salad with CurrantsI have been cooking with quinoa quite often these days. I am hooked on the texture - crunchy and almost creamy at the same time. Full in protein and easy to cook with, I am certain this is a grain you would enjoy.Lemon Quinoa Salad with CurrantsServes 41. Heat the oil over medium heat and cook the onion until softened. Stir in the… |
1 vote
442 views
|
