Last week, O told me he wanted to eat more garlic. I was looking through the pantry and found the bag of pasta from Trader Joe’s and decided to make a simple and garlicky pasta dish for us.

[ Ingredients ]
– 1 bag of Trader Joe’s vegetable radiatore pasta
– 1 bulb of medium sized garlic minced
– approximately 1 1/2 cups of mushrooms of your choice. I used a pack of fresh mixed “gourmet mushrooms” from Whole Foods.
– smoked sea salt (to taste – I used Maldon smoked sea salt)
– extra virgin olive oil
– red pepper flakes (to your liking)

[ Process ]
– cook pasta per package directions
– when done, drain it in a pasta strainer
– put the pot used to cook the pasta on the stove & turn up heat to medium
– when the pot is a bit warm, add olive oil
– add minced garlic, red pepper flakes, mushrooms
– after a couple of minutes, when it’s fragrant, add the pasta
– sprinkle smoked sea salt


Got the idea from my friend Niki last year and finally made it myself.  I think it would’ve been better if had a mandoline to slice those potatoes thinner.

[ Ingredients ]
– 3 cups all-purpose flour
– 1 1/2 teaspoons salt
– 3/4 teaspoon sugar
– 1 3/4 cups cold water
– vegetable oil, for bowl and pans
– 1 teaspoon instant dry yeast
– 2 potatoes, thinly sliced (about 2 cups)
– 1 tablespoon chopped onion
– 4 tablespoons extra-virgin olive oil

[ Process ]
– combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Increase speed to medium high, and continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl
– place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size
– while the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
– preheat oven to 440 degrees. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil
– bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature

Makes two 8-inch pizzas or one 14-inch pizza.
Recipe from here.


Quick Panini

5 Sep

For my first post, I’d like to share something easy to make.

[ Ingredients ]
Tofurkey deli slice (hickory smoked)
– rice cheese slice (I can’t remember which one)
– extra virgin olive oil
– ciabatta bread
– spinach
– garlic
– mushrooms (whatever you like to cook with)
– salt & pepper

[ Process ]
– heat a small pan, add olive oil, garlic, sauté mushrooms & add salt & pepper to taste
– heat up panini pan & press
– put drizzle of olive oil in the sliced ciabatta bread, add Tofurkey deli slice, rice cheese, sautéed mushrooms & spinach
– put in between panini pan & press for a few minutes or until desired toasty-ness.