Recipe: Sriracha Brussels Sprouts

Dinner time was quickly approaching and I was hungry.  If you're like me and you enjoy spicy foods, there are times when I just get a hankering for something that has a kick.  Enter this recipe.  I like being in the kitchen and I enjoy cooking, so I know which flavors work well together (oh, and this book helps too!) I also knew I wanted to use sriracha, which is one of my favorite condiments. And in less than 30 minutes, this recipe was born.

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Wheat Berries with Kale and Charred Onion

This weekend marked the unofficial end to the Summer; the pools are closed and kids are headed back to school.  While the warm weather in Washington still feels as if we're smack in the middle of summer, we will slowly ease into Fall, as the leaves change colors and the sweaters are put back into the clothes rotation. I made this dish this Summer and found it to be perfect to stand on it's own as a light supper.  It's would also be nice as a side dish and great for this time of year when kale is still available.  The wheat berry is a whole grain and an excellent source of dietary fiber. Since it isn't as highly processed as wheat, with the germ and grass still intact, the nutrients are left untouched and provide folic acid, protein, B-complex vitamins and vitamin E. The dark green leafy kale is high in Vitamin A, making this dish full of nutrients!


  • 1 1/2 cups wheat berries
  • 2 medium onions, halved, divided
  • 5 sprigs thyme
  • 1 tablespoon kosher salt plus more
  • 8 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 bunch kale, stemmed, leaves torn into 2-inch pieces (about 8 packed cups)
  • 1 tablespoon fresh lemon juice
  • ingredient info:

    Wheat berries, also called hard wheat, are available at most natural foods stores.  I purchased mine from Whole Foods, but you can also order them online if they aren't available in your area.


  • Combine wheat berries, 1 onion half, thyme sprigs, and 1 Tbsp. salt in a large saucepan; add water to cover by 2 inches. Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.
  • Cut remaining 3 onion halves crosswise into 1/2-inch slices. Heat 1 Tbsp. oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 Tbsp. oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.
    (Recipe adapted from Bon Appetit)

A Cup of Chocolate Cake

Sometimes a girl (or guy) just needs a little chocolate. As one who loves to bake, I enjoy being in the kitchen and whipping up something sweet, sometimes spending hours baking, cooking, creating.  But, there are many who don't enjoy the process but love the end result.  If that is you, this is a recipe right up your alley!

From start to finish, it takes 5 minutes.  That's it.  You need a coffee mug, ingredients, a microwave and you're set... ready to bake.  Does it get easier?

5-minute Mug Cake Ingredients:

  • 1 egg
  • 3 T milk
  • 3 T neutral oil (I used vegetable)
  • 3 T flour
  • 4 T sugar (I used Sugar in the Raw)
  • 2 T cocoa powder
  • 3 T semi-sweet chocolate chips
  • splash of vanilla extract
  • pinch of salt

Add wet ingredients, including the egg, to the mug and mix well.  Add the dry ingredients and mix.  Add chocolate chips and the vanilla extract.  Mix.

Put the mug into your microwave and cook for 2-minutes.  The cake will rise up over the top of the mug, but won't spill over.  Just in case, I put the mug on a small plate before putting into the microwave.

Remove the mug from the microwave and let it cool for a few minutes before turning it out onto a plate.  You could also eat right from the mug, but let it cool down a bit, as the chocolate chips are ooey gooey and still hot.

The recipe says it's meant for one, but even with my sweet tooth, I couldn't finish it all myself -- It's that rich and delectable.  It would also be perfect as the bottom layer of an ice cream sundae.

*Recipe adapted from Lucky Peach


Today, I am guest posting on a fabulous website called Foodie-isms.  Run by my friend Stephanie Holguin, the website covers all things culinary and believe me, when I tell you that she truly has her finger on the pulse of fun finds before they hit mainstream media.  She has a way of finding the latest and greatest, not only here in Washington, DC, but worldwide.

Stephanie truly has a passion for discovering great food, which has fueled her wanderlust for traveling the world. From formal cooking classes in France to a day in Busara’s kitchen and herb garden in Thailand, Stephanie has learned from the locals while eating her way through forty-two countries.

Check out her website (and my guest post).  You can follow her on twitter @foodieisms for your daily dose for fabulous finds and all things culinary.


{Guest Post} Bulgur Wheat Salad

My friend Stephanie, of sent me this recipe to share with you! Stephanie is as creative and talented in the kitchen, as she is wonderful in person. Check out her website, for the latest on all things culinary. Bulgur Wheat Salad

In order to achieve an ‘al dente’ texture, boiling water is poured over the grains and allowed to steep. Apply the marinade while the grains are still warm – which allows for more flavor absorption.

1 cup of bulgur 1 garlic 2 Tablespoon ginger, grated 1 teaspoon Tabasco 1 Tablespoon of Dijon 3 Tablespoons of balsamic vinegar 1 teaspoon of salt 1/2 teaspoon of pepper 1 cup grape seed oil 1 cucumber 2 shallots coriander parsley thyme Bresaola slices

optional: feta cheese roasted red peppers

Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.

Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.

Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.

To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.

Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil).

Serves 4-6