The last few days have been incredibly difficult ones for me.
On days like today, when my heart is heavily burdened, when my thoughts are clouded and my spirit is grieved, I find myself drawn to performing simple tasks with my hands.
Today I turned off the television, turned away from social media, did my best to shut out all the distractions and baked bread.
Hi everyone! It’s still Filipino Food Month, and today I’m directing you to an amazing recipe that I love. It’s simple and just so delicious. It’s from a blog called the Ivory Hut. She has a lot of delicious Filipino recipes there, so you should check her out. We made this for dinner last night and it was a hit all around. Little Man doesn’t love green beans, but he kept asking for more and more squash.
As a kid, I was never a huge fan of squash. My grandma makes squash by boiling and mashing it and topping with with butter & brown sugar. When I was little, I always ate it, but tried my best to get a spoonful mostly of brown sugar. Then in middle school in the Philippines, I was served a dish similar to the one you see above at a school event. I asked my friends what this delicious orange vegetable was, and to my surprise they said squash. I’ve loved it ever since, in any form. But I’ll always hold a special place in my heart (stomach?) for this dish, with the lovely combination of squash and coconut milk. This version with crispy bacon is especially delightful, and couldn’t be easier to make.
For those of you still in the thralls of winter weather on this first day of spring, it’s a wonderfully comforting and filling meal for a cold day.
Lately I’ve had a serious hankering for biscotti. It just hit me out of the blue and I haven’t been able to stop thinking about it. Yesterday I finally had time to make some.
I’ve made a number of different biscotti recipes before, and while I’ve liked all of them, the one whose texture charms me the most is this one, a cardamom biscotti from Martha Stewart.
Unlike most biscotti recipes, which are made only with flour, or with a combination of flour and cornmeal, these are made with ground almonds in addition to the flour. While I love that cardamom biscotti recipe, it wasn’t exactly what I was yearning for. So I decided to make something different, but keep the ground almonds in there for texture.
I had some hazelnuts in my pantry, so I thought the nutty combination would hit the spot nicely. I swapped out regular all-purpose flour for whole wheat pastry flour, cut the sugar back a bit and threw in a little bit of cocoa powder to compliment the hazelnuts.
In case you’ve been living under a rock, (or, you know, living in another country where they inexplicably don’t care about American football) this Sunday is the Super Bowl. So that means football, new commercials, half-time show featuring Beyoncé, and food.
I can’t believe that I’ve yet to share this recipe with you in the 2+ years I’ve been blogging.
This is one of my Grandma’s Recipes, and it’s awesome. My Grandma calls them “Hash Brown Baked Potatoes” but around here, and at church potlucks, we just call them “cheesy potatoes.” (more…)