How, What and Why?

I love to cook...ever since I discovered I could make a (semi-decent) living cooking, I have had a constant and wonderful love affair with food. Food has kept me company through jobs, relationships and friends; in good times and bad I have cooked and fed the people around me.
After a while, those people started asking me questions like "how do you cook an artichoke?" "what's the best way to cook a turkey?" "where can I find (insert new culinary ingredient)? and even "how do we fillet this trout we just caught?" over the phone, no less.
Lucky for me, my friends love to cook and eat as well and the more they cook, the more they wanted to know about different dishes, ingredients, recipes and techniques. foodFAQs came about as my answer to all those questions and more.
Through this blog, I hope to share my experiences in the kitchen while learning new things along the way, always cooking and eating. So please explore, learn, cook, eat and enjoy!


Crispy, Salty and Addictive

Staying the course of a healthy diet is incredibly difficult and there are temptations everywhere. And if you are anything like me, anything that is crispy and salty like potato chips, corn chips and crackers (just to name a few) are hard to resist.

So instead of denying myself the pleasure of the crispy, salty snack, I have been making and eating kale chips. Kale is high in beta carotene and vitamins A and C and a great source for calcium when avoiding dairy.

These crispy chips are low in fat and calories, high in flavor and most importantly, it satisfies my craving for anything fried, crackly and salty.

Spicy Garlic Kale Chips
1 bunch lacinato kale (also known as dinosaur, Tuscan or black kale)
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
sea salt to taste

  1. Preheat oven to 250˚F.
  2. Wash and dry the kale leaves. Remove the center rib completely and place the leaves in a large mixing bowl.
  3. Drizzle the olive oil over the kale leaves and toss to coat evenly. Sprinkle the garlic powder, red pepper flakes and black pepper over the leaves, making sure each leaf is evenly coated.
  4. Arrange the leaves in a single layer on 2 large baking sheets and sprinkle evenly with fine sea salt.
  5. Bake the kale until crisp, about 30 to 40 minutes depending on the humidity.
About 1 cup of kale chips contains 45 calories, 1 gram of total fat 


  • kale or borecole is related to the cabbage family including broccoli and cauliflower
  • kale is very high in beta carotene (provitamin A), vitamins C and K along with sulforaphane (an anti-cancer chemical) and is a good source of calcium and lutein
  • raw, steamed or quick sautéing the kale will preserve most of the nutrients
  • kale is a winter staple of many cuisines, especially in Asia and Europe
  • quickly freezing kale leaves before sautéing removes the bitterness and makes the kale more tender

Love, Health and Happiness

It's been a while since I last posted and it's due to the fact I have been trying to get in shape for the summer and have been cooking and eating what I thought of as uninteresting food. But something I read in the NY Times changed my mind.

It was a moving article by a nutritionist about cooking for her overweight dad while growing up in NYC. The article poignantly reminded me of the reason I first started cooking and that is because I loved feeding, teaching and sharing food with the people in my life.

Here is the link to the article

I look forward to sharing what I have been cooking and eating to get into shape.