Actually, we’re quite far from Maine with this cuisine as we’re still cooking recipes from Hong Kong, but this recipe features one of our family favorites – Lobster. Now you might recall we had many adventures this summer in Maine with our live lobsters. We tried boiled lobsters, grilled lobsters, lobster risotto and lobster rolls. Every time, the lobster was a hit. So I had a good feeling going into this recipe for Cantonese Lobster Stir Fry. (Cantonese food is often served in Hong Kong…) Continue reading
Tag: family
Eggstatic
It’s time for our next international cooking adventure with Mr. N as our guide. He is again taking us to his favorite part of the world, or so it would seem based on most of his picks, Asia. Not so long ago we received a postcard from a long-time friend of mine who was visiting Hong Kong. Incidentally this same friend spent several years of his teenage life living in Hong Kong, a fact which fascinates Mr. N. So naturally, as soon as the card arrived in the mail, Mr. N said, “This is my next pick!”
Miss A is also quite excited about our culinary visit to Hong Kong. She too remembers the postcard (I don’t care what they say about snail mail, kids still LOVE to get things in the mailbox!) and excitedly exclaimed, “I love that girl. She plays with me.” She’s referring to my friend’s daughter whom she got to meet and play with this summer. So already both of the kids are ready to begin this adventure which we are kicking off with the Hong Kong Egg Tart. Continue reading
Quest for the Best Banana Bread – Mom Knows Best
Tonight we continue on our quest for the best banana bread, which is actually nearing an end. In fact after today, we have only one last recipe (and it’s a special one) before the final taste test. I can’t even tell you how excited the kids are about lining up all the pieces of different banana breads for the final taste test. We don’t even know how many there are anymore, but they’re talking about it nearly every day. You would think it was Christmas again with their levels of anticipation.
But before we get to that special recipe and our final taste test, we had to try one more banana bread. It sounded too good to pass up. It comes to us from Dawn (actually Dawn’s mom) at First Look, Then Cook. If you don’t know Dawn, all of her recipes are delectable, but it’s her desserts that WOW me each and every time. She even makes me drool over chocolate (and folks that know me, know that’s saying something). Dawn has several delicious banana related desserts on her blog, but she swears by her mom’s recipe for banana bread, and how can you go wrong with a recipe from mom?! Continue reading
Chim Chim Cher-Ee
Whenever I hear the word chimichurri I always think of the song from Mary Poppins. It’s such a happy little song and who doesn’t love Dick Van Dyke – the man exudes happiness.
But chimichurri obviously has nothing to do with sweeping chimneys, rather it’s a sauce used with grilled meat that originated in Argentina. It can also be found in Uruguay, Columbia, Mexico and…Nicaragua!
So for our last Nicaraguan recipe we bring you a delectable steak recipe featuring the chimichurri sauce for what we’re calling Nicaraguan Tenderloin. We started by preparing the sauce using Italian parsley, olive oil, red wine vinegar and garlic. Continue reading
Cool Beans
We’re all running a bit behind this week and things have gotten a little hectic. Thankfully it’s almost the weekend, and fortunately we’ve had some fabulous beans to use throughout the week in various dishes.
We first whipped up this recipe for the popular Nicaraguan Gallo Pinto last Sunday with our Nicaraguan steak and Mormom Johnnycake, and the leftovers have graced our table ever since. Gallo pinto is a traditional Nicaraguan dish of rice and beans cooked together.
For this particular version, Mr. N selected black beans – his favorite. We soaked our beans according to the package directions and then simmered them for an hour and a half in a sauce pan with about 8 to 10 cloves of garlic and water. Continue reading
Here’s Johnny
State night is back! This week Miss A is taking us to Utah. Utah has to be one of the most beautiful states Mike and I have ever seen. We spent a few days touring its many national parks on one of our cross-country trips before the kids were born, so we were happy to revisit some of those memories.
Surprisingly though, it was hard to find traditional recipes from the Beehive state. The state fruit is the cherry, but we covered those in Michigan; the state historic vegetable is the sugar beet, and you know how we feel about those (if you don’t here’s a refresher); and the state snack is Jell-O, but well, after Lisa’s post on its mystery ingredients, we can’t bring ourselves to eat it. Then we came across several recipes for the Mormon Johnnycake – done deal. We can do that and it just so happens it was a good match for a Nicaraguan dinner we’ll share later this week. Continue reading
Eat, Play, Love 