Do you like my fancy chopstick photo? That is my attempt at being artistic. Hi everyone and I hope you are enjoying your weekend. I want to give a big welcome to all my new subscribers form the Crane Park extravaganza on Saturday where I made quite a few converts who enjoyed my green shake samples. I told you you would like it!
Speaking of samples, I want to share a secret AND a recipe with you today: I often go to Whole Foods, try a sample, look at the label and then smuggle out the ingredients on a little pad. Why should I spend five bucks on a calamari salad when I can replicate it at home?
Now, many of you are probably thinking “that’s easy for you to say, creating recipes and such”. Well, yes and no. I am not a natural born chef by any means (even if my friend Suzanne’s mom thinks I am because I turned a pie into a pie AND a crumble) but have cooked enough to feel comfortable playing around with ingredients. That’s it. Practice makes a better and more creative cook. Did you know how to drive or twitter when you got out of the womb? No, you practiced. So keep up the good work, stop reading my blog and get back in that kitchen! (but not before you learn about what we did with Toni’s Soup Kitchen and our brunch from Friday on the video below-it’s all in the planning)…
Stolen Calamari Salad :
1/2 lb calamari, washed and cut into small pieces
1 TBS chopped finely, pickled ginger-sold at WF in the Asian section or any asian market
1/4 tsp soy sauce
1/8 tsp sesame oil
few drops of chili oil (Asian food markets) or a tiny pinch of cayenne pepper
1/2 tsp toasted sesame seeds
In a med. sautee pan, cook up chopped calamari for only a few minutes until cooked through. When cooled, in a med. sized bowl, add calamari and all the other ingredients except sesame seeds and stir until combined. Top with sesame seeds and enjoy!
P.S. Enjoy your break fast if you are observing Yom Kippur.