I am not a huge banana fan… and pineapple is pretty high up there in my top favorite fruits … so I basically invented this recipe out of selfish desires lolol. I have been making it for a while now but wasn’t ready to post until just recently. It’s super easy, unbelievably delicious, and makes an INCREDIBLY impressive presentation with the flambé action! You can cut a ton of prep time by purchasing pre-cubed fresh pineapple at the store too!
The Gourmess
Posts by Lauren Ariza
GINGER SOY DRESSING (aka mock Benihana dressing/Makoto Ginger Dressing)
Lauren Ariza
Posted on March 10, 2015
I finally did it! My take on the ever-favorite ginger salad dressing. This one is inspired by the dressing you get on your salad at Benihana or the Makoto dressing you can buy at the stores. The only special equipment you will need is a micro-plane or small-hole grater.
Also, I saw one request for this dressing to be done without sugar (and paleo) and I try and accommodate special dietary needs when I hear of them, SO I did my best to get it as close to paleo as possible. The only questionable things are A) Rice wine vinegar– which I used a no sugar, gluten free product and have read that most paleo-practicing folks accept vinegar. If you prefer to use a non-rice vinegar I recommend apple cider although it will take the flavor on a slightly different route. B) Honey– for the most part I understand that this is acceptable in the paleo world so hopefully you agree. C) Soy sauce– another one that isn’t considered to be “out of the question” but not 100% paleo. So take it or leave it paleo friends! Haha this is as close as I could get! Xoxo
If you know me personally then you know my passion for hosting/cooking for friends. It’s the best way that I know how to show my love for others. Whenever a baby is born, someone is unfortunately ill, a family tragedy occurs, I have found that bringing a prepared meal is almost always a good idea. So, in the many dealings I have had with bringing food to others I have learned a few things to make it easier on you AND the recipient.
I love every kind of curry but Thai green curry may be on the top of the list. This one is so SPICY you just might need a sweatband haha, but in the good-addictive-makes-your-lips-tingle-a-little-bit kind of way. I had trouble finding things like kaffir lime leaves or more importantly- Thai chiles BUT it still came out amazing so I thought I’d post it! I introduce to you: my version of Thai green curry :).
FROM THE ARCHIVES// GAME DAY TURKEY CHILI & CREATIVE BAR | CROCK POT STYLE
Lauren Ariza
Posted on January 29, 2015
Here it comes! The Super Bowl is rapidly approaching and believe it or not… I am ready! I do have one confession before I start this post though: I have NOT kept up with the NFL at all this season. I usually love football, honestly! But we’ve had a lot going on over here at the Ariza household lately, and therefore have not been prioritizing the American sport. We will, however, most definitely be watching the Super Bowl on Feb 2nd and can’t wait!
I should actually say a few more things before getting started:
First thing being that, typically, we eat beef chili (a recipe I made up years ago and promised I’d never give out) it consists of both ground AND cubed beef, but this year I wanted to change it up and have a go at turkey chili. To be honest (and don’t tell anyone) this recipe is CRAZY close to my beef recipe so, shhh.
Second thing being that I do NOT use beans in my chili. If this offends you, add them in… it’s that easy! I just prefer to go the traditional route and leave the beans out. *Little fun fact: Traditional chili cook-offs do NOT allow beans in the contestant’s entries. Click here >>> International Chili Society Guidelines <<<… jussst sayin’…. they might know what they’re doing.
Anyway, my favorite part of the whole thing is making a bar for people to customize their bowls as they please! I chose the accompaniments below, but the world is your oyster! Corn bread (always a huge hit), bean salsa (if you’re missing them), garlic bread, oyster crackers etc…
Guys this cocktail is so fun. I made it up after I had bought a bottle of rosewater (for about 99 cents) at a Persian market and started experimenting with it. I added it to my baths, used as toner on my face… and made THIS! If you’re not a fan of rose flavored things I urge you to still give this a chance. It’s slightly sweet, pleasantly tart, and extremely exotic (somebody cue the music).
I have been trying to decide whether or not to share this recent personal experience (because that is not usually my thing) but after thinking about it, more reasons FOR me to share than NOT arose. A few of those reasons being A) If just one other person has been through/is going through/will be going through this experience finds any sort of comfort or feels less alone to read this then it was TOTALLY worth posting. B) I have been M.I.A. for some time now and somehow still have an amazing group of readers who have diligently come back everyday/week to check and see if I had posted anything new lately. Not to mention the friends and acquaintances that are surely wondering why I am not my usual social self… and to be honest, this feels like the perfect place to explain. I don’t say that because this is a once removed outlet for me to share personal things and not talk about it… because BELIEVE ME I’ve definitely had to talk about it a lot, but it’s a good place for people to read and not have to deal with the uncomfortable decision of “sooooo this is kinda heavy… how should I respond to her?” No! You get to read it and deal with it however you like!
MAKE-AHEAD: CHRISTMAS MORNING BREAKFAST BAKE (Featured Version: Smoked Salmon, Fresno Chili, & Herbed Cream Cheese)
Lauren Ariza
Posted on December 14, 2014
Who on God’s GREEN EARTH doesn’t LOVE Christmas morning?! I for one, am a huge fan and this recipe that I’ve been cranking out for years makes the morning EVEN more enjoyable… customize your own flavors, make a day or two ahead, and heat up (at 300F) just 15 minutes before you want to eat! Ten bucks says this becomes your new tradition.
Just to get your brain juices flowing for this I am going to suggest a few possible ideas for your morning with loved ones… as well as a list of exactly what I used in the version I made this time.
Friends and followers. I just wanted to check in and A) APOLOGIZE that it’s been sooo long since I last posted a recipe and B) Let you know that I have lots of good stuff coming soon!
The delay is due, in part, because I have been either under the weather, traveling with family, OR experimenting new ideas, NONE of which are a good excuse I know. Below (but not in particular order) I have left a small list of things coming in the near future for you to look forward to! Also, I always love hearing from you guys (be it email or comment) so let me know if you have anything you’re particularly excited about or if you’re looking for a specific new recipe for something else! Thank you so so much for coming here so often and trusting my recipes. I truly appreciate each and every one of you Xx
• Garam masala braised short ribs with potato and cauliflower puree
• Make ahead Christmas breakfast pie
• “What’s in a Name?” Rose Water Cocktail (perfect for New Year’s Eve)
• My homemade take on Makoto Ginger salad dressing
• A collection of delicious and easy interchangeable appetizer ingredients
• The perfect green curry (preparations pictured above)
Sending all my love!
Lauren
This is HANDS DOWN one of the easiest recipes I’ve ever come up with… and I know I say that often, but this one is seriously SO easy. You just roast the veggies and throw them into a blender… DONE. It’s also, dairy free, vegetarian (if you use veg stock), and even paleo (if you’re in the camp that accepts vinegar lol). Anyway this soup is not only a great option for anyone with dietary restrictions but it’s also so so delicious. Tangy, spicy, velvety… honestly it tastes like it has a million pounds of butter or something in it but theres not a single ounce of it! And once you’ve made it- take a look around your fridge and pantry and add whatever textural garnish you like!