March 23, 2012

Stromboli with Salami and Cheese

Stromboli is a type of turnover filled with various meats, such as salami, prosciutto, coppa, vegetables, and cheese, typically mozzarella. You can use any variety of ingredients of your preference for the filling. This is great to serve on a picnic or a light brunch. Enjoy!

March 16, 2012

Quinoa Maki Rolls with Orange Ginger Sauce

Lately I've been using Quinoa as an alternative to rice in my meals. Quinoa are the seeds from a flowering plant that is grown primarily for it's edible seeds. When cooked it has a light fluffy texture with a mild nutty flavor. I've been using it on salad for a light and satisfying meal.
I found some seasoned seaweed in the pantry--and an idea came to mind! I could use some of my leftover quinoa instead of rice when I make sushi. I thought to myself, what a genius idea, until I Googled and found tons of sushi roll using quinoa as a substitue for rice. Oh well, I am not going to be disheartened by the fact that I wasn't the first to think of it, what is it they say, "great minds think alike." Most importantly is that this is my version and I love it.

March 3, 2012

Pistachios Wafers with Sesame Seed Crust

I have every other Friday off, and with the weather still a bit to cool to start serious gardening, I've devoted my time to trying some new recipes. The cold weather puts me in the mood for savory dishes, and I have found a wonderful cookbook that has may wonderful and inspiring recipes. I've come up with a variation of one of Mary Cech's wonderful recipes, a pistachio wafer. In asian cooking, sesame seeds are quite common and it struck me that this would make not only a good substitute, but give the recipe a bit of an asian influence. This recipe is not for the sweet-tooth, however it is great to serve plain or paired with other condiments, such as cheese or fruit chutney.