Mojito love with onion rings and some lovin :)

This girl can’t live on pizza and onion rings alone - so the love took me to a nice dinner

Buttery scallops, filet mignon and death by chocolate

Some day I shall cook again !

In my happy zone - staying in all weekend and ordering 6 pizzas for 2 people :)

In my happy zone - staying in all weekend and ordering 6 pizzas for 2 people :)

Tags: pizza happy

LETS CALL THESE REFRIGERATOR EGGS

Had to go to work but the family was still looking for breakfast.

In the fridge I had chorizo, half an onion, mashed potatoes, mozarella and feta cheese - eggs of course.

So I sauteed the onions and chorizo.  Added the mash and laid the eggs into this mess.

Crumbled the cheese and covered it for about 15 minutes.

Uncover and voila! We have breakfast.

Try cleaning up your refrigerator and turn it into a breakfast.

Until I eat again!

Busy couple of days coming up - so I won’t be cooking for myself.

Am doing an Indian wedding for 350 people on Saturday.

This just reminds me of the last Indian wedding I attended of my nephew in Sydney - a few pictures to relive the fun times :)

No cooking today - just missing the ocean and the water

SPICY CHICKEN LIVERS

I make the best chicken livers - I really do.

I make them in several ways but this is a special weekend treat.

Buy good and fresh chicken livers from a butcher or a reputable store.

1 lb. chicken livers, washed and drained

6 green chilies or to taste

1 tbs. oil

salt and pepper to taste

In a pan, heat the oil and put the chilies - cook them for a minute so they blister.

Add the livers and season with salt and pepper.

Cook on one side for 5 minutes and then turn them over.  cook another 5 minutes - they are ready when they are barely pink from the center.

Squeeze fresh lemon over them and enjoy with eggs, paratha (Indian flat breads) or any other crusty bread.

I will share my other chicken liver recipes in the future posts - cognac laced chicken liver pate anyone?

Until I eat again!

While I am all things food, sometimes people are interested what we do outside the kitchen :)

This is a little fluff piece that was featured in a magazine.

Food is the secret to my happiness - all the rest is cosmetic

ALL THINGS EGGS

This post is dedicated to a dear friend who I covet from afar :)

He knows who he is.

He is the only one I know who reads all my posts and even tries some of the recipes.

Some of his adventures with eggs have not been so successful and his cutest babies ever have had to endure the results.

I offered my hand in marriage and he has not accepted :(

Since I love him so, here are some basics for success with eggs.

1.  A non stick pan is your friend

2.  For fried eggs:

Medium heat - let the egg cook on one side for a couple of minutes before you flip it for over easy.

It helps if the egg is cold and so the yolk stays intact.

3.  For omelets:

Medium low heat - beat the eggs well and season as you like.  After you pour then into the pan, let them sit for a minute or too and then with a spatula drag the uncooked egg in and repeat till all the egg is cooked.

Then add filling and fold over.

Low to medium heat is your friend - there is no hurry

4.  Enjoy eggs for breakfast, lunch and dinner.  Pair with your favorite ingredients like sausage, seasonal vegetables like tomatoes and remember - if you ruin one egg, there is always another.

Hope this helps.

Until I eat again and until I love again !

SUNDAY GOAT CURRY - you can make it any day of the week :)

Inevitably, we eat Indian food on Sundays.  While I cook Indian food well, my mom is way better than me and I aspire to cook like her some day.

This is her recipe - it is very simple, yet the results are amazingly delicious.

3 lb. goat meat (cut into 1” pieces, bone in) - if you can’t find goat meat, you can substitute with lamb.

1 tbs. cumin seeds

2 bay leaves

2 large cardamom pods or 4 small green cardamom

4 cloves

1 stick cinnamon stick

2 tbs. oil

2 red onions, sliced

1 tsp. salt and then as you need it

cayenne pepper (optional)

1 tbs. roasted cumin powder

2 tbs. coriander powder

4-5 whole green chilies

1 cup whole peeled tomatoes crushed

Heat the oil in a heavy casserole, add the whole spices and cook for about a minute.  Add the onions and salt and cook over medium heat for about 15 minutes until the onions are caramelized.

Add the cumin and coriander powder and cayenne if using.  Cook for 2 minutes until the spices are cooked through.

Now add the goat meat and cook stirring often for another 15 minutes.

Add a cup of water and the tomatoes - bring to a boil and then cook for 30 minutes.

Depending on the age of the goat, it will take anywhere from 45 minutes to and hour and a half for the meat to cook.

Simmer covered, till the meat is soft and falling off the bone.

Serve over basmati rice of Indian roti (flat bread)

Until I cook again!