@ miancatalano.com
to acknowledge what nourishes my body and soul
After enjoying carrots and hummus for a few days a week, I sometimes lose interest in using hummus as a dip. So, one day I decided to add hummus to freshly cooked rotini and I liked it. The tangy “sauce” was made with 1/2 cup hummus and 3 Tbsp. pasta cooking water for 2 cups of cooked pasta. Then, I took […]
Frozen Yogurt Cookies were born after a friend of mine was disappointed that my last blog entry didn’t include a recipe. These are easy to make and add a special finishing touch to any meal. Choose thin, yet sturdy cookies to carry a spoonful of yogurt. A sturdy cookie is important, so that the yogurt’s moisture doesn’t […]
So, I’ve been extremely busy for the last 4 months as a dietetic intern. My experience working in the hospital has been wonderful so far, but my culinary creativity has suffered somewhat. I realized that my cooking is mostly inspired by the people I love, but they are home in NYC. Grocery shopping here is […]
Looking for a new side-salad? Try this salad of raw zucchini ribbons tossed in an almond butter dressing. If you don’t have almond butter, try peanut butter as a substitute. Zucchini Ribbon Salad Serves 4 1 garlic clove, crushed 5 tsp. red wine vinegar 3 Tbsp. olive oil 2 Tbsp. almond butter kosher salt, to […]
A jewel from a small Mexican Bakery in Ridgewood, Queens! My birthday cake was perfectly moistened with three milks: evaporated milk, sweetened condensed milk, and whole milk or cream and filled with a layer of whipped cream, strawberries and peaches.
If you like tomato sauce, mozzarella cheese, and breaded cutlets, you’ll enjoy my father’s recipe for Tofu Parm. The tofu takes on classic Parmigiana flavors — a great way to introduce tofu to those who have never tried it. It’s a good idea to incorporate some tofu into your regular diet. When tofu is used to replace meat, it […]
Do you remember that pumpkin I bought in October? It’s been sitting on my kitchen counter for 5 months. This past weekend, I finally cooked, pureed, and froze it for future use. However, I did set aside one cup of puree to make pumpkin bread. March is definitely not the season for pumpkin bread, but […]
During my high school years, my best friend and I enjoyed eating a bowl of Mexican Rice for lunch when it was on the menu. It was tasty and healthy in comparison to the standard fried chicken nuggets, chicken fingers, shoestring chicken, chicken tenders, popcorn chicken, and of course French fries! My recipe for Mexican Rice […]
Here’s one of my favorite recipes that I developed for EveryDay with Rachael Ray magazine. It was inspired by the comforting garlic-ginger flavors of the Filipino soup “Arroz Caldo” and the breadcrumb dumplings that simmered in my Sicilian grandmother’s chicken soup on Sunday mornings. Photo by Kana Okada http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/Chicken-and-Sesame-Dumplings
“Simply Delicious” signifies a recipe that uses only 3 to 5 main ingredients. Chocolate Oatmeal is a breakfast that my mother made often when I was growing up. Her inspiration was Filipino chocolate rice porridge, champorado. She made her oatmeal with spoonfuls of Nesquik chocolate powder, but I make mine with a packet of hot cocoa. Chocolate Oatmeal Serves 2 1 ¾ cup water or milk, […]