Carmen Sandiego in Pakistan?

After finishing "The Time Traveler's Wife," I had to ask what I would tell my 8 year old self.. if anything at all. I came to the conclusion that I would only tell myself 4 things:

1. Don't be such a brat to Mom & Dad!!
2. Give Grandpa Boyde's letters and his $2 bill to Mom so you won't lose it because you will!
3. Don't quit ballet or piano.
4. And lastly, when you get older it's cool to like history so don't worry!!

From an early age I've always been extremely interested in anything History.. and it's not because my dad and grandpa were History teachers! Well maybe it has something to do with it, but I'll never admit it. The first time I heard of Pakistan I was 8 years old playing the coolest computer game ever invented....

Carmen Sandiego was my idol back in the retro days of 1995.

So when "Where In the World Is Osama Bin Laden" posters were printed I was instantly interested in the history, geography, and culture of Afghanistan and Pakistan like I once was. Soon after I was lucky enough to meet E's friend's wife, Lil' S, who's from Pakistan. (Ask me how they met, it's a funny story.. although not as funny as how E and I met, but I'm biased). Lil' S and I became good friends fast. I'm surprised she doesn't think I'm obsessed with how many questions I ask about Pakistan. Her dad is a General for Pakistan and is constantly in Newsweek & was on 60 Minutes (4:24 in the video) in February. I hope to go to Pakistan one day (Mom, this is a great Christmas gift idea!!) But in the meantime, I have Lil' S's Chicken Curry recipe to keep my stomach warm and imagination going. Enjoy!

(E suggested that I "switch it up" so we went for the ethnic place mats from Tanzania!)

Lil' S's Pakistani Chicken Curry

2 chicken breasts, cut into bite sized pieces
1 potato, cut into big chunks
1 tomato, chopped
1/2 white onion, chopped
1 15oz. can tomato sauce
3 heaping tablespoons curry powder
4 bay leaves
4 garlic cloves, crushed
1 chicken bouillon
salt & pepper to taste
oil

Heat oil, add onions, curry powder, & bay leaves. Cook until onions are tender. Add tomato & chicken. Cook chicken & add tomato sauce & one can of water. Add garlic & bouillon cube. Simmer 40 minutes. Add potato and simmer another 40 minutes.
-Serve over hot white rice

Next up, M's Pampered Chef Party!!

'Tis the season for avocados

It only took me 20 years to fall in love with an avocado but after that first smooth bite, I was hooked for life! When I think of avocado's, I think of a trip I took to Minnesota in 2005, where most, if not all of my family resides. After a long day of driving/waiting/sitting/flying/driving/unpacking I finally had the chance to sit and hunker down on some good old fashioned mid-west food (at a restaurant of course). To my surprise, I found the avocado few and far between the menu list. The only thing I found amusing was a chicken caesar wrap (avocado included). After I ordered, I received strange looks and was told that not only do I speak "Californian" but I also eat like a Californian. My response was, "like oh my gosh, I guess I like totally do, huh?" I guess I never realized how lucky I am to have SO much produce grown nearby. Californians have it made..


Back to the avocado, did you know that the avocado is a fruit? Yes, fruit. Native to Central and South America, avocados have been cultivated and eaten in these regions since 8,000 B.C.In the middle of the 17th century, they were introduced to Jamaica and spread throughout the Asian tropical regions by the mid 1800s. Cultivation in United States, specifically in Florida and California, began in the early 20th century.

So what's for dinner tonight?

Crusty torta with black beans & chorizo

time: 25 minutes, roughly
serves 2
adapted from NY Times

4 ounces fresh Mexican chorizo, casings removed (this can get nasty)
1 fifteen-ounce can refried black beans
2 large Mexican rolls
3 ounces queso fresco, mild feta, or other crumbly white cheese
1 avocado, peeled and sliced
1 tomato, sliced thinly
Hot sauce
Canola oil
Salt

Toss the chorizo into a large skillet over medium heat. Cook for about 8 minutes or until the fat has rendered, breaking up the meat with a wooden spoon until it is crumbly. Dump in the whole can of refried beans into the skillet. Stir until combined and cook for 10 minutes at a simmer. Add a little water if it becomes too dry. Season with salt to taste.

Meanwhile, preheat the oven to 450 degrees. Slice the rolls in half and scrape out some of the soft insides. Brush the carved out inside with a little oil. Set in the oven for about 3 minutes. Pile on as much of the bean and chorizo mixture as you want, and then top with the cheese, avocado, and tomato. Add some hot sauce if you're into that kind of thing.

Buongiorno/Memorial Day Weekend

After a few weeks of some personal conflict, I've decided to become more self-indulgent than I already was. I was first drawn to the "blogosphere" after taking a trip to L.A. for a wedding. There I met E's cousin in-law who blogs and in her spare time is in her 2nd or 3rd year of residency. The way I figure it, if she has the time to do some awesome blogging then so do I! My blog will focus on my families recipes, some of my friends recipes, and some recipes from a huge stash of Bon Appetit & La Cucina Italiana (thanks to S). It will also focus on recipes for 2 or slightly larger and I will also strive to make all ingredients available for everyone..(this reminds me of last year, when President OBAMA couldn't find any arugula in Iowa). I by no means am a "Master Chef!" I just enjoy the art of cooking and am looking forward to sharing my thoughts and recipes! Enjoy!!
P.S. My grammar and spelling are horrible so I hope I don't offend!



This Memorial Day weekend we were invited to W & C's BBQ in Sacramento and asked to bring a specialty side dish. It took me .5 seconds to decide what it will be. My pasta salad is a classic, somewhat healthy, super easy dish that goes well with camping, BBQ's, and great weather!

I remember making this recipe with my amazing mother in high school during warm long weekends, birthdays, & summers. Although my mother is a big time baker, I like to stick to the good stuff... CARBS!! On a side note: I never get complaints from E since he bikes 15 miles round trip to work. My mother likes to stay with the core ingredients of the salad, while I've veered off and have experienced different things to add. Either way, I hope you enjoy!

Summer Pasta Salad
recipe adapted from my mother

Time: 30 minutes; minus the chill time
Serves: 6 or more (as a side dish)

-1 package of rotini or bow tie pasta
(I like colored, it looks more appetizing!)
-one red & green bell pepper, chopped
- one red onion, chopped
- one can of olives, quartered lengthwise
- small jar of marinated artichoke hearts, quartered*
-handful of cherry tomatoes, halved*
- parmesan cheese*
-one packet of "Good Seasons" Italian Dressing, (water, vinegar, & E.V.O.O.), or whatever italian dressing you like
-garlic powder
-sea salt & fresh ground pepper
-italian seasoning

* an ingredient added by Amber


Cook noodles according to directions. While the water is boiling, coarsely chop peppers, onion, olives, & tomatoes.

Drain pasta, and let noodles cool (about 5 minutes), add noodles, peppers, onion, olives, & tomatoes to a large container. Add italian dressing to mixture. Place lid on container and shake it up!! (My favorite part!) Then add artichokes and sprinkle with cheese and seasonings.

It's always better if you let it chill overnight but it's great if you're in a rush as well.


Next up, 'Tis the season... for avocado's that is!