All posts by Preston

I love to cook because I love bold flavors. I want to share some of my experiences and love of flavor with you.

Roasted Root Vegetables Recipe

Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.

You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash.  Sometimes, I like to add brussels sprouts.  

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Citrus Mashed Sweet Potatoes Recipe

The Holidays are quickly approaching and most of us will be eating way too much.  Holiday dinners and parties can really pack on the pounds.  How do you survive the Holidays if you are watching your calories or don’t want to eat a lot of sugar?

You don’t have to give up your traditional menu items, simply make them better.  One way you can spruce up your sweet potatoes (and cut the sugar) is to simply mash them and add a little bit of honey and orange zest.    

You will will have a fresh, healthy side dish, without the brown sugar and marshmallows.  Spruce them up even more by adding cinnamon or some toasted pecans.  

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California Sushi Roll Recipe

I love a California Roll.  It’s much easier to make than  you think.

For the Sushi Rice

2 cups Japanese short or medium grain rice 
2 1/2 cups cold water

5 Tbsp Rice Vinegar
2 Tbsp sugar
2 tsp salt 

Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker, follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) and cook on the white rice setting or follow stove-top directions on rice package ,which is usually 4 cups water to 2 cups rice.

When rice is cooked, transfer to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool. Rice should still be warm when you stir in your sushi vinegar.

1/2 lb Imitation crab meat
1 Avocado, ripe but firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed

A sushi rolling mat I buy mine at Nam-Hai. Plastic wrap to cover the mat.  If you don’t have a sushi mat, try using parchment paper instead.

Assembling your California Rolls:

Wrap your Sushi mat in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).Fold the pieces of nori in half to split them. Spread generous handful of rice onto nori.  Keep hands we to spread rice evenly.

Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).

sushi

Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. 

Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.

Dips/Sauces:

Soy sauce 
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise -1 Tbsp and Sriracha hot chili sauce – 1 tsp (or more!)