22 April, 201622 April, 2016

New York City Spring 2016

Our New York City family trip this spring break was by far one of the best experiences we had as individuals and as a family. Sure, the pizza was great and the skyline incredible but what really got me about New York City was the people.

New Yorkers are not rude. They may be abrasive but they are also helpful and kind. They are constantly moving, molding and holding on a little tighter and a little closer. No matter how crowded the streets, the subway or the coffee shops are…in New York you find a spot. You get where you want to go.

We got to see all the main ‘touristy’ attractions we planned to visit. The Statue of Liberty, 9/11 Memorial and Museum and Central Park were the highlight of our trip. We took pictures. We got souvenirs. We made memories. But it was the chat with the gentleman at Central Park; the unsolicited help that a total stranger gave us at a subway station—despite my defensive attitude–; the smile on the kids faces when they tossed a dollar to the acapella singers on the subway car; and randomly seeing friends from back home at Times Square busy subway station that really showed us what New York City seems to be all about.

Some of our NYC favorites:

Don Antonio by Starita

Lombardi’s Pizza

Dough @citykitchen

Bill’s Bar & Burgers Irish Coffee Shake with Jameson Irish Whiskey

9 February, 20169 February, 2016

Hashtag whole360Fry

It took 129 posts and a lot of commitment to clean up my cooking-and eating- style a little bit. I love all things food but 365 days ago I decided to make a more conscious but still delicious shift. Less rice more quinoa, whole over processed, lots of clean eating in many colorful ways and a hashtag to hold me accountable.

I’ve learned a few things from this #whole360fry ‘thing’. Clean and healthy options are way easier to choose than what I expected and saying NO to dirty options is awfully hard. So I ~~ate~~ eat a lot of clean and a bit of bad because life is short and curly fries make me happy.

This may sound cliché, but clean foods are easier to choose when my mind is also clean of all that junk that surrounds my everyday life. I eat my best when I feel my best. So if you happen to look at my hashtag journey you will see not only lots of raw fish and quinoa but also wine and the beach…Ahhh the many miles I have since walked, ran and even dragged myself at times.

I no longer hate running, but I still don’t love it. What I really like is the way it makes me feel afterwards and the fact that it doesn’t leave me famished. Running works when everything else ~~failed~~ didn’t!

Looking back at my #whole360Fry posts some of my favorite clean dishes where the easies to make; quinoa tabouleh, kale salad with tahini Sriracha dressing, roasted curry cauliflower and watermelon salad with feta and basil. My kids love kale chips and they’re learning to enjoy sweet potatoes. After all, this #whole360Fry ‘thing’ became a Fry family ‘thing’…and we all win!

Eating whole and clean doesn’t have to be hard. It’s a change that can actually be fun if you allow yourself to try new things. Documenting it here and on Instagram has helped me to continue to make healthy choices and to have fun with it.

23 January, 20169 November, 2016

The Fry Kitchen is OPEN!

Nearly three months after demo, our kitchen is done and we’ve started to cook again, even though the work isn’t completely finished, and, as I write this, we still have unpacked boxes waiting for me in the garage.

I’m sure you heard that “The kitchen is the heart of the home.” Well, as much as our old kitchen was ugly, non functional, and outdated it was still the heart of our home. And with that heart scattered all over the garage, I felt lost.

It’s definitely gratifying to have this brand new kitchen now! The cook in me, caged for what felt like a decade, is already use to the new setting. I love almost everything about the new kitchen but being able to cook on a GAS range is by far the best thing EVER!

So now that the heart of our home is once again beating, there are some things I don’t want to forget:

Our timeline doesn’t mean sh*t. We are at the mercy of ‘others’ time and they live on a different planet than us foolish non general contractor mortals.

It’s going to get worse…way worse before it gets better, so don’t mind the dust, the noise and the smells.

There will be music playing constantly so learn to love – or at least tolerate – Hispanic tunes.

Trying moments are inevitable. For those there is always a nice craft beer, a favorite bottle of wine or straight up ice cream.

In the final stretch, things are beyond stressful, and I swear to G-d I will NEVER EVER do this again. Agh the painful home stretch just like childbirth and then finally… you have this beautiful creation!

22 November, 20159 November, 2016

Can I cook yet?

We’ve finally pulled the trigger on our kitchen remodel! After so many years of dreaming, months of planning and hours of pinning ideas – the remodel is ON!

Tile countertop, painted cabinets with misaligned doors, exposed hinges, ancient ceramic cook top, no hood, no counter space, jammed drawers, tiny sink, and the worst of it all…disgusting and fugly linoleum floors. This old shoebox kitchen had it all!

Demolition was the easiest and most rewarding part. When you love cooking and do it everyday in a kitchen you have very little love for, seeing it being hammered down piece by piece is ~~orgasmic~~ highly enjoyable!

This kitchen was the worst part of the Fry shack and even with all the family memories we’ve made in it I was so satisfied to see it just like this…totally naked!

I’m thankful for my awesome grill and great SoCal weather which it was perfect for the first 3 weeks of the remodel. We barbecued a lot and ate in the patio. Now that the weather has cooled down, the crockpot and toaster oven have been lifesavers!

We were hoping for our kitchen to be at least useable by Thanksgiving but it looks like we’ll have to barbecue the Turkey. Keeping our fingers crossed to be able to bake cookies for Santa in our new kitchen.

30 September, 20159 November, 2016

Put an apron on!

I love to cook but hate to clean up. I know a lot of people identify with this statement. And I’m not only talking about the amount of clean-up I do just to prepare the meal. I’m referring to all the cleaning involved with cooking, including the clean-up waiting for me as soon as everyone has left their seats and disappeared from sight.

Cooking is messy, and splashy, sticky, and gross at times. It takes a fair amount of space, tools, planning, patience and cleaning. But then there is the flip side. Chaos precedes creation. Somehow in all the mess making I create something good. Something tasty enough to make my kids go hmmmm and that makes up for all the clean-up I did or still have to do.

Yesterday’s Chaos

The creation

30 September, 201531 May, 2019

Hot weather calls for cold noodles

It’s searing hot and it has been that way for a while. The kids are perpetually cranky, the dog doesn’t know what to do with himself and even my tropical self can take this weather anymore.

Cold noodles are just perfect for lunch or dinner when the last thing you want to do is stand over a hot stove. They’re easy to cook, delicious eaten straight out of the fridge and the perfect leftover to pack in the kid’s lunchboxes.

For these recipe I used the veggies I had available (spinach, celery, tomatoes and green onions) but anything goes. The noodles were regular Barilla angel hair but it can be done with any type of noodles oriental or not.

Start by chopping the veggies and mixing it in a large bowl.

Prepare the dressing while the noodles are cooking.

Rinse the cooked noodles with water until cold. Mix noodles, veggies and dressing. Refrigerate for at least one hour allowing the noodles suck in all the flavors. Eat it straight out of the fridge. Repeat!

Cold Oriental Noodles

Dominique for dealiciouscooking.com

Print Recipe Pin Recipe

Cuisine Fake Asian

Ingredients

For the noodles:
4 cups chopped fresh raw vegetables: spinach celery,snow peas, bell peppers, scallions
16 ounces Chinese egg noodles or long pasta like linguine or angel hair
For the dressing:
1 small garlic clove minced or crushed
2 tablespoons dark sesame oil
2 tablespoons agave syrup or 1 tbsp sugar
3 tablespoons soy sauce
2 tablespoons of water
1 teaspoon minced fresh ginger
1 tablespoon rice vinegar
Sriracha or Tabasco sauce to taste optional

Instructions

Bring a large pot of water to a boil and salt it. Prepare the vegetables: wash, trim, peel as necessary and cut into sizes and shapes of your choice. Mix in a large bowl.
Cook the noodles in the boiling water until tender but not mushy. When they’re done, drain and rinse with cold water. Reserve.
Whisk together the dressing ingredients.
Toss the cold noodles and veggies; top with sauce and stir to coat.
Refrigerate for one hour before serving.

Notes

This dressing goes wonderfully with chopped salads too!

27 April, 201531 May, 2019

Slow roasted tomato relish and whipped lemon truffle ricotta crostini

This idea is all about the whipped ricotta. It really doesn’t matter what the topping is, because this creamy and tangy base can handle anything. I just happened to have a fresh batch of Roasted Tomato Relish and it was a dealicious topping to this easy to make appetizer. Other toppings that may work well with the whipped ricotta are: roasted pears with basil, fresh figs and walnuts, prosciutto and arugula or even smashed green peas and bacon.

This “whipped ricotta recipe” is hardly a recipe and just requires a few steps for a fluffy. I used truffle salt, lemon zest, lemon juice and pepper with the ricotta.

I placed the ricotta cheese, lemon juice an truffle salt in the food processor and whipped until smooth – about 1 minute. I manually mixed the lemon zest to the whipped ricotta and started to assembled the crostini. For the crostini I used pre-sliced ciabatta bread, brushed with some olive oil and baked for 15 minutes at 380F.

Topped with the roasted tomato relish, balsamic glaze and baby basil leaves and flowers from our garden bed.

Whipped lemon truffle ricotta

Print Recipe Pin Recipe

Ingredients

1 cup whole milk ricotta
1/4 truffle salt
1/4 lemon juice
dash of lemon zest

Instructions

See post for details.

15 April, 201531 May, 2019

Roasted Curried Cauliflower Steaks

Although there’s no better way to eat cauliflower than deep-fried or swimming in a creamy cheese sauce, this roasted cauliflower recipe is pretty satisfying and ‘dealicious’ (yup, this unpopular veggie is usually affordable and I’m totally surprised that it didn’t make the Gwyneth’s SNAP challenge list.)

This recipe is more of a ‘way to prepare’ than an exact recipe. If you like heat, I recommend using a hot curry powder like Madras. Try it with a splash of lime juice. The citrus highlights all the flavors and adds the perfect zing!

Start by preheating the oven at 400F. Wash the cauliflower and remove some or all of the leaves. Slice the cauliflower into 1/2 inch thick slices. And yes, you’re seeing right, I didn’t core the cauliflower and you don’t have to do it either. The core holds the florets together and tastes as good as the rest of the cauliflower to me.

In a small bowl, mix the curry powder, turmeric, cardamom and salt.

Place the cauliflower steaks on a non-stick baking sheet (or a baking sheet lined with foil.) Coat the steaks with refined coconut oil (it can be substituted with olive oil or any oil of your choice) on both sides. Sprinkle the spice mix on both sides.

Roast it 15-20 minutes each side. I broiled each side an additional 2 minutes just to give the florets a bit of a sexy tan. This step is totally optional.

Roasted Curried Cauliflower Steaks

Dominique Fry

Print Recipe Pin Recipe

Ingredients

2 tablespoons refined coconut oil
1 tablespoon mild curry powder
1/2 teaspoons salt
1/2 teaspoon cardamom
1/4 teaspoon turmeric
1 large head cauliflower

Instructions

Preheat oven to 400°. Wash the cauliflower and shake it dry.
Cut the cauliflower in long slices, about 1/2 inch thick.
In a small bowl, whisk together the spices.
Spread steaks in a single layer in a large non stick baking sheet or a baking sheet lined with foil.
Coat the cauliflower steaks with the coconut oil on both sides and sprinkle the spice mix generously also on both sides.
Bake until cauliflower 20 to 30 minutes. Stir after 15 minutes, flipping the slices over.

Notes

Served with a splash of lime.

21 February, 201531 May, 2019

Citrus Chipotle Chicken Salad Sandwich

This is no ordinary, boring, mayo loaded chicken salad sandwich. I love all the different flavors and textures in this chicken salad. Best of all, it’s actually half of the guilty! Use greek yogurt in addition to mayo and you get an extra creamy and tangy flavor without the extra calories. Then, add a trio of spices– cumin, chipotle powder and plenty of fresh chopped cilantro – along with sweet onions and lime juice for a sweet, spicy and tangy flavor. Piled high on top of a croissant with some radish slices, or just mounded on top of of greens, this chicken salad is anything but boring.

Start by roasting or boiling the chicken breasts. I used leftover chicken I roasted in the slow cocker.

Chop the sweet onion and place it in a large bowl that gives you enough room to mix all ingredients thoroughly.

Chop the cilantro really really fine and place it in the bowl.

Get your hand all over the chicken breasts and start shredding it. To the bowl it goes. Add the Greek yogurt and mayo.

Finish by adding the cumin, paprika, chipotle, salt and lime juice.

Mix it well and give it a try. Adjust the flavors to taste by adding more yogurt. mayo or spices. It’s always a good idea to start with less and add more as you go. You can ditch the mayo all together and go full yogurt for even less guilt.

Citrus Chipotle Chicken Salad Sandwich

Print Recipe Pin Recipe

Ingredients

2 shredded chicken breasts roasted or boiled chicken bone in preferable
1/2 cup of mayonnaise
1/4 cup of greek yogurt
1/2 sweet onion chopped
1/2 bunch cilantro chopped
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp chipotle powder
1/4 tsp salt
some lime zests no more than 1/4 tsp
Juice of one lime approximately 2 tbsp

Instructions

In a large bowl, combine all ingredients.
Serve the salad on croissants, or on your favorite kind of bread. For a fun fix, try rolling it in a tortilla.

10 February, 201531 May, 2019

Quick Arroz con Mariscos with lime-pickled onions

It just means rice with seafood and a whole lotta of cilantro and cumin!

Arroz con Mariscos is a popular dish of rice and seafood in Peru and also Portugal. This quick version is perfect with shrimp and/or scallops. The convenient thing about seafood is that it’s quick and simple to prepare and the juices that are released add a lot of flavor to the dish. Our local Sprouts has a ‘dealicious’ sale on both this week. Add frozen or fresh veggies to this recipe. This time I added extra cilantro (one large bunch) and some chopped spinach. The greener the better, right?!

Quick Arroz con Mariscos with lime-pickled onions

Print Recipe Pin Recipe

Ingredients

3 to 4 cups of cooked/steamed white rice long grain
1 ½ to 2 lb of seafood I used defrost shrimp and scallops
1 bunch of fresh cilantro chopped
1 medium red/purple onion 1/2 chopped and ½ cut in thin slices
3 garlic cloves chopped
1 small lemon juice
1 tablespoon cumin powder
2 tsp turmeric
½ tsp of oregano
½ cup of chicken stock or chicken broth save another ½ cup in case rice looks dry after all ingredients are mixed
½ cup of peas frozen it’s fine
½ cup of diced carrots
½ red yellow or green bell pepper diced
3 tbsp lime juice
2 tbsp olive oil
“To taste” ingredients
salt about 1 tbsp but it depends on how salty the chicken broth you are using is
cayenne pepper 1 tsp

Instructions

Before starting on the “Arroz con Mariscos” marinade the thin onion slices in the lime juice and set aside.
On a big pan sauté diced onions on the OOil. Add bell pepper+peas+carrots or any other veggies you like (green beans, corn, etc.) Saute for a couple of minutes and add the chicken stock, lemon juice and spices (including chopped cilantro). Add the seafood and cook it for 5 minutes (Note: if you’re using frozen seafood use less chicken broth. If seafood is still frozen cooked for 8 minutes or so).
Taste the broth before adding the rice. It should be on the salty side. Add more salt/pepper/cumin or anything your taste buds tell you. Add the cooked rice. Make sure you gently smash the rice clusters so it will absorb the broth evenly. Add more chicken broth if the rice looks dry. The rice should look pretty moist.
Let it sit for 5 minutes before serving allowing the rice to absorb all the juices.
Serve with the marinade onions on the side.

Notes

You can add any vegetable to this recipe (green beans, lima beans and even chopped kale will taste good). I added chopped spinach on this batch. Also there’s no rule for the amount of cilantro you can use here. If you are a cilantro lover this is the time to abuse it!