Posted by andrea, February 6th, 2010
This is one of my favorite things to whip up on short notice. I tried it at market stand on the side of the road, when I was backpacking though Bali, and did my best to duplicate it the moment I got home. The zesty flavors of the tomato, chili’s and cilantro go perfectly with Shiraz or Riesling!
2 cans of tuna drained
1 can of tomato paste
1 handful of fresh chopped cilantro
1 cup chopped carrots
1 can green peas
1 cup cauliflower
1 tablespooon canola oil
1 tablespoon red chili sauce (or less or more to taste)
In a saucepan over medium heat, heat up the canola oil and add the carrots and the cauliflower and sautee until slightly soft, approx 7-10 min. Add the canned tuna and then the tomato paste, and 1/2 paste can full of water mixing it all together until all the tuna is covered. Add the fresh cilantro, and then chili’s and continue to heat for another minute. Serve on a bed of white or brown rice and enjoy!
Posted by robin, February 6th, 2010
Sometimes I don’t feel like standing in the kitchen, and cooking, especially after a long day of work. But with three children, I don’t have that option, so I like to find recipes that are quick and easy and delicious. This is one of our favorites. Grilled Salmon Kebabs on the bbq!
1 to 1-1/2 lb. salmon fillets or steaks, skinned and bones removed
1/2 cup vegetable oil
juice of one large lime
2 tsp. grated lime zest
2 tbsp. each honey and fresh chopped cilantro
1 tbsp. fresh grated ginger
1/2 tsp. each salt and pepper
1 red and bell pepper, cut in 1-1/2 inch squares
12 large mushrooms
12 small cherry tomatoes1 medium onion, cut in 1-1/2 inch chunks
1 zucchini, cut in 1/2 inch slices
Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper. Next, cut the salmon into 1-1/2 inch squares. Divide marinade, reserving 1/4 cup for basting. In a shallow dish, marinate salmon cubes in remaining mixture for 20 minutes, turning occasionally. Skewer salmon and vegetables alternately on heat-proof skewers. Grill on oiled, heated grill, about 5 minutes per side, basting with reserved marinade.
Posted by robin, February 5th, 2010
This is truly one of the most beautiful sights to me, fresh grapes in our vineyard almost ready to be picked. It still amazes me after all this time that these simple little grapes, which we grow with such care, will soon be transformed into one of our extraordinary wines. I love to walk the rows of the vineyards just before the picking starts, and get one last look at these beautiful grapes on the vine… because the next time I see them, they will be in a glass, ready to be toasted for all their glory.
Posted by robin, February 5th, 2010
In October I went Whale Watching with my family in New Zealand. We were on the east coast of the south island in Kaikoura, which is one of the only places in the world to catch a sperm whale sighting. Sure I can go whale watching in California, but I never do. One of the great things about traveling, is that you allow yourself to do things that you wouldn’t normally do in your own backyard. The idea of being a tourist, gives us the freedom to see and explore places in a way that we otherwise may not think of doing, we visit galleries and monuments, try new foods and flavors, go hiking up mountains, and yes, even go whale watching. There is something great about going somewhere new, but there is also something really great about revisiting, or going back home and seeing familiar sights with fresh eyes. So the next time you get a yearning to travel but can’t, why not be a tourist in your own backyard and check out the sights and sounds of your own city or town? You never know what you’ll find!
Posted by robin, February 5th, 2010
I have a little bit of a sweet tooth, it’s true. But lately after my meal, I don’t want a piece of chocolate cake, I want another glass of wine and some cheese! There is something so satisfying about ending a meal with a cheese plate. I like to put together a sampling of some of my favorites, with different textures such as Humboldt Fog, Manchengo, and Brie. Add a few dried apricots, some Elderflower honey, and some Quince jam, and you have an easy and sophisticated dessert that satisfies both sweet and savory cravings. Not everyone eats dessert, but I have noticed that just about everyone eats cheese, and all you need is a small slice to feel satiated. I think that there is something about the fact too, that unlike dessert that usually calls for coffee as it’s accompaniment, cheese goes so well with wine. So if you haven’t finished your glass from dinner, or feel like you may like another even thought the meal is done, cheese lets you linger longer over your wine. Come to think of it, maybe it’s wine that I really like!
This is one of my favorite things to whip up on short notice. I tried it at market stand on the side of the road, when I was backpacking though Bali, and did my best to duplicate it the moment I got home. The zesty flavors of the tomato, chili’s and cilantro go perfectly with Shiraz or Riesling!
