Fork Fingers Chopsticks

Zucchini: Lebanese Stuffed Zucchini – Kousa Mahshi

Fork Fingers Chopsticks — Fri, 03 Sep 2010 22:43:46 +0000

Life can get hectic. Trying to keep up with the many things pulling us in different directions – family, work, commitments, community . . . A few days ago I got into my “me time” while cooking these kousa mihshi, Lebanese stuffed zucchini . . . .

Zucchini Balsamella – Zucchini Bechamel

Fork Fingers Chopsticks — Wed, 25 Aug 2010 00:23:48 +0000

My garden runneth over with zucchini. I know. I’m not alone. About this time of year the excitement in finding one or several zucchini beneath a canopy of green begins to wear thin. If you’re like some of my gardening friends you take the easy way out and give most of them to friends and neighbors. Yes, it’s nice to share. But, don’t do it because you’re uninspired. There are two excellent recipes for zucchini here, plus this newest addition for zucchini balsamella (zucchini bechamel) . . . .

Salsa Wars – Recipes for Roasted Tomato, Beet & Tomatillo Salsas

Fork Fingers Chopsticks — Sun, 08 Aug 2010 22:10:48 +0000

Over the years, I’ve become a bit of a salsa virtuoso. I point to my Mexican roots for precipitating the fondness for chile-based condiments. . . So, when I got the chance to be a judge at Salsa Wars, Denver Public Library’s salsa recipe contest, I jumped on it. The event was part of DPL’s Street Food series in July, which highlighted food from Peru, Brazil and Mexico. . . Finalist recipes included salsas made of roasted tomatoes, roasted tomatillos, roasted beets, green tomatoes, caramelized onions, and anchovies. View recipes and pictures.

Salsa Wars July 31 in Denver

Fork Fingers Chopsticks — Wed, 28 Jul 2010 23:21:05 +0000

Writing a food blog has its perks. No, I’m not living the big life off the ads on my site nor have I signed a lucrative book deal (yet). But, I occasionally get to participate in some pretty cool events. In May, I attended Camp Blogaway, a food bloggers conference in southern California and this weekend I’m one of the judges at Salsa Wars.

Purslane: Egg Purslane Tacos – Tacos de Verdolagas y Huevos

Fork Fingers Chopsticks — Mon, 26 Jul 2010 01:44:00 +0000

I'm excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer. I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.

Purslane: Raw Purslane Weed Salad

Fork Fingers Chopsticks — Tue, 20 Jul 2010 14:15:19 +0000

Call it a weed if you want. Purslane is still good eating. Every summer growing up, my family planted a backyard garden with tomatoes, calabacitas (zucchini), chiles, cilantro, onions and a few other standards found in most Mexican family gardens. Yet, part of the bounty we enjoyed was something we didn’t plant . . . weeds. We would chow down on verdolagas. You might know the weed as “purslane.”

Parsley: Deviled Eggs with Italian Salsa Verde

Fork Fingers Chopsticks — Wed, 14 Jul 2010 03:31:45 +0000

Until last week I was not a deviled egg fan. I admit to frowning when someone showed up to a party with a plate of ho hum deviled eggs – you know the ones – mashed yolks flavored with too much mayonnaise. Pretty BLAH. Call me a food snob, but to me, it’s just a notch above bringing cheap hotdogs. (Fear not, I’m gracious and appreciate the thought.) My attitude changed last week when I made these deviled eggs with Italian salsa verde. . . .