Tag: Blog Hop

Weekly blog hop

Thai Coconut Soup and a Coconut Blog Hop

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Tom Kha Hed (Thai Coconut and Mushroom Soup)

When Liz pointed out the lone stand with lemongrass in Tel Aviv’s Carmel Market a few months ago, I immediately became excited. It’s one of those ingredients that some of my favorite recipes call. It can be omitted, but you always get the sense that something is missing. You don’t need a whole lot of lemongrass to get the impact, and so Liz and I split a bunch and I quickly began thinking of how to put it to good use. In an instant I knew: Coconut mushroom soup, or Tom Kha Hed. This is one of those dishes that shows up on American Thai menus often, but I get the sense isn’t so far off from the real thing. Continue reading “Thai Coconut Soup and a Coconut Blog Hop” →

Ricotta Gnocchi and a Cheese Blog Hop

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If you’ve ever been too intimidated to make your own pasta, gnocchi is a great place to start. And if regular potato gnocchi seems like too much work, well ricotta gnocchi is the way to go. This Italian pasta dumpling has three – yes just THREE! – ingredients and doesn’t require the use of a pasta maker. You just mix together ricotta, flour, and an egg and gently knead it until it comes together. After a brief rest in the fridge, you roll the dough into snakes and cut into gnocchi of whatever size you like. Cook in boiling water for 3 to 5 minutes and you’re done.

Homemade ricotta gnocchi ~ KatherineMartinelli.com

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Shrimp Curry and a Seafood Blog Hop

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I’m not sure when coconut curries became one of my meal staples, showing up almost weekly on my dinner table. It’s not difficult, though, to see why I keep coming back to this Thai-inspired dish: it’s easy, fast (ready in under 30 minutes), and infinitely adaptable. I can make a delicious curry with a can of coconut milk and whatever vegetables and/or proteins I have in my fridge. I often make tofu curry packed with vegetables. Sometimes I throw in some chopped pineapple or peanuts. A side of rice makes it a complete meal, and one that’s even better the next day, heated up for lunch. Usually I make no record of my recipe, and instead just throw everything together, knowing that the ingredients will work their magic (a la this post from early in this blog’s life).

Thai shrimp coconut curry ~ KatherineMartinelli.com Continue reading “Shrimp Curry and a Seafood Blog Hop” →

Taco Salad with Skinny Chipotle Ranch Dressing + a Skinny Blog Hop

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I wasn’t sure whether to call this a Southwestern salad, a taco salad, a tortilla salad, or some combination of the three – a Southwestern taco tortilla salad? Whatever you want to call it, it is dee-licious. The tortilla bowl is optional, but who doesn’t love a good tortilla bowl? There’s something fun and playful about getting to the end of your meal and eating your bowl. They’re super easy to make and don’t require any special equipment (of course they sell tortilla bowl makers, but why?!).

Southwestern Taco Salad with Skinny Chipotle Ranch Dressing from KatherineMartinelli.com

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Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

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Tomato, mozzarella, and basil comprises one of my all-time favorite flavor combinations. It always makes for a reliable panini, is perfect served on its own as an appetizer, and is fun to play around with (as in here, here, and here). Combine this with the fact that I’ve been obsessed with my new cast iron pan (as evidenced here and here) and it was only a matter of time before this frittata came about. Of course, one of the things I so adore about frittatas, like omelets, is their versatility so really and truly you can put anything you have on hand into this baked egg breakfast. Here I’ve added fresh spinach for nutrition and flavor!

Frittata with Tomatoes, Basil, Spinach and Mozzarella

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My TEDx Talk and a Family Recipe Blog Hop

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Today’s post is all about one of my favorite food topics: family recipes. I recently had the honor of giving a talk at TEDxBGU at Ben Gurion University in Israel. The overarching theme of the event was communication, and I was one of nine speakers who touched on a diverse array of topics from contact improvisation to social media and revolutions, and from a sex therapist speaking about communication in relationships to a documentary filmmaker talking about a mostly deaf Bedouin community in Israel (watch all the videos from TEDxBGU here).

For me, linking food with communication was easy – as far as I’m concerned food IS communication. To quote myself, from the introduction of my talk: “I believe deeply that food itself is a form of communication. Sure, it fulfills a basic human need, but it also does much more than that. Each recipe tells a story, and the way that recipes are passed down and popularized speaks volumes about our culture and the time.”

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Guest Post: Pita and a Bread Blog Hop

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Do you have an irrational fear of yeast? Well, it’s time to get over it! See, the yeast does all the work so you don’t have to worry about the kitchen science behind it. As long as it’s fairly fresh, it will do its job. And once you get over that, the whole wide world of baking opens up to you. The Focaccia I made recently is an amazing introduction to making bread and using yeast. This pita is another. Which is why I was excited to finally tackle it when Anuradha from the amazing blog Baker Street asked me to guest post for her Bread 101 series. If you are somehow not familiar with Baker Street, head over there and check it out right now! She posts the most incredible baked goods, including her popular “Muffin Monday” series.

Pita {KatherineMartinelli.com}

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Armenian Cucumber Salad and a Cucumber Blog Hop

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One of my favorite parts about living in Israel is the incredible quality, low price, and seasonality of the produce. That and learning about new ingredients. It’s nearing the end of the time when we see Armenian cucumbers at the shuk, recognizable by their light green color and peach fuzz. I didn’t learn until recently that these sweet cucumbers aren’t cucumbers at all – they’re in the muskmelon family along with cantaloupe and honeydew (although these, I’ve learned, are more closely related to cucumbers than I could have imagined). Their slightly sweet, melon-like flavor should have tipped me off. Also called yard-long cucumbers and snake melons, I’ve heard that you can actually find these tasty fruits at farmers markets in the US.

Armenian Cucumbers
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Guest Post: Zucchini with Ricotta and Mint and a Mint Blog Hop

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I love Fridays, don’t you?! Today is particularly special because not only do I have my weekly blog hop for you, but I am also guest posting over at Everyday Maven! If you don’t know Alyssa of Everyday Maven then you are missing out on some seriously simple, healthy, delicious recipes (yes, she hits the nail on the head with all three!). She’s a total sweetheart, a great blogger friend, and I don’t think I’ve met a recipe of hers that I don’t want to make. Yesterday I shared a recipe for zucchini, ricotta, and mint appetizers presented in two different ways over at her blog.

Zucchini with Mint and Ricotta

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Kofte and a Meatball Blog Hop

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Just as I became obsessed with Greek food (like chicken souvlaki and Greek salad) after our trip to Rhodes, I’ve returned from Istanbul with a hunger for all things Turkish. The incredible flavors, intoxicating scents, and evocative spices have left their mark on my palate, and I find myself trying to recreate little bites of our trip at home. As I mentioned in my post about where to eat in Istanbul, the first place we ate when we arrived was a wonderful, no frills kofte  restaurant that had me craving these Turkish meatballs for the rest of the trip.

Turkish Kebab Recipe

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