RECIPE HUB
I am an explorer of recipes and rarely try anything before I film it. I like a bit of mystery. However, what I don't want to be a mystery is where I get the recipes. After all, I'm not going to pretend that I have the energy to make them myself. Credit where credit is due, so peruse the themed weeks for your favorite inspiration!
ABOUT FOODMOODTHOUGHTS
When I started Foodmoodthoughts in 2000, I envisioned it as a public journal. At first, I used this space to hold myself accountable, because maximizing physical and mental health can only come from intentional, daily effort.
Today, this blog is so much more. I am constantly overwhelmed by the encouragement and feedback I receive from readers. Guiding others along their wellness journey is my passion in life, so please don’t hesitate to let me know exactly what topics you would like to read about.
SUMMERÂ BREADS
I wanted to find breads which were easy to make and super tasty. I intended to try breads that were just for sandwiches but as it turns out, there are a lot of breads that also enhance a fire pit experience even without holding cheese and cold cuts between them. Bon ap is all I can say, because they are all tasty and make me think of summer time fun :)
SPREADS AND JAMS
So many things to spread on food, so little time. I love that spreads can help me use up random ingredients in a tasty new way!
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PASTA PARTY
I wanted to explore the space between classic and fusion, and pasta / noodles are a perfect place to explore.
For the record, I don't know if I have ever fantasized as much as I did about the garlic chili butter recipe.
THE POWER OF PEAS
I had so much fun turning something kind of forgettable into something tasty. I particularly enjoyed learning about sugar snap pea recipes.
Broiled sugar snap peas with dipping sauce
Sugar snap peas 4 ways (lemon, soy sauce, garlic, spicy)
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CRAVING CURRY
My forever roommate asked for curry and that's when I realized I didn't know anything about it. Cue the trumpets of opportunity! It's been mighty delicious cooking curry inspired by Thailand, India, Japan, Jamaica, and West Africa.
I learned that Thai curry tends to be very floral, fresh, and mixed with coconut milk. Indian, West African, and Jamaican curry is spicy and warm flavors with more tomato. Japanese curry tasted like gravy to me! ALL AMAZEBALLS.
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West African peanut butter curry stew
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MAKING MORE THAN PICO DE GALLO
Tim asked for a salsa week and I quickly realized I don't know how to make much more than the ole' pico de G. So, I got to searching and it is SO FUN to try all these flavor combos. Kudos to the chefs who shared the recipes:
Aji Verde (Spicy Peruvian Green Sauce)
Salsa Quemada (Roasted Tomato and Tomatillo Salsa)
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MAKING COOKIES BECAUSE MY DAD DOESN'T WANT CAKE
He's Salvadoran, so two out of three of these recipes are of El Salvador.
I ACCIDENTALLY BOUGHT 6 LBS OF CARROTS
What do you do when you buy wayyyyy too many carrots? Make some good food.
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I SHOWÂ LOVE WITH FOOD
Recipes to inspire love for all types of budgets, skills and favorite foods... for yourself or others
Desserts
Lemon cookies
Meals
Grilled cheese and wine
Home made pizza
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Need some wine? Check out my referral link to get a great deal on 6 wines tailored to your taste :)
WHOLE30 - BUT WITH CHEESE
I say, respectfully, no thank you to diet culture, but I can work with this challenge to support my mans and his January food journey. There's room for everyone at the table!
In January, 2023, I am grabbing Whole30 recipes that look good to me and adding cheese/chocolate/etc. so it doesn't feel like a diet for me. It's a fun challenge!
Beef, mushroom, and basil meatballs
Country Potatoes, Bacon & Eggs in a skillet
Five-ingredient dinners (Pork)
Instant Pot Whole30 Chicken Tikka Masala
One pot chicken and veggie roast
I grabbed recipes from the book as well
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HOT CHOCOLATE
Found some really soul-warming hot chocolate recipes from around the world. I loved finding a reason to increase my chocolate intake.
PERSIMMON
A seasonal fruit that appears when it hears Mariah Carey. I've never cooked or baked with this strange yet wonderful fruit, so I picked recipes that looked beautiful and peaked my interest. I really enjoyed learning how to leverage this little dude.
Persimmon Ice Cream
Persimmon Almond Rosette Tarts
Persimmon and brie grilled cheese
Persimmon and pear caprese toast
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HOLIDAY COOKIE WEEK
I might get diabetes this week from all the sugar but it will have been worth it.
BEETS
I really wanted to say 'drop a beet!' and make that pun. I will (at least twice). I was excited about beets because they're good but I am intimidated by preparation. Fortunately, this colorful root veg brought fabulous flavor and joy to my week.
CELERY
Cheap and green and usually only seen in stuffing if you hang out with me. However, I always have leftover stalks and my Farm Fresh boxes seem to think I'll enjoy them. They were right! With a little bit of searching I found some gems.
Celery, Fennel and Apple Salad with Pecorino and Walnuts
Crunchy Winter Slaw with Asian Pear and Manchego
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PUFF PASTRY WEEK(S)
I loved puff pastry week so much I did it twice. Honestly, this is such a gem of an ingredient. It virtually always looks gorgeous and tastes great (maybe because of the butter?). Hard to pick a favorite!
SWEET POTATO
This remarkably versatile little root vegetable is pretty fabulous for low effort, high yum recipes.
Owamni maple-chili sweet potatoes
Sweet potato bundt cake with maple dressing
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