Archive for the ‘FOOD’ Category

03.24.15

CRISPY CAULIFLOWER TACOS

try this fun twist on your average taco recipe! and thank you to love & olive oil for inspiring this creation!

Crispy Cauliflower Tacos
4 servings

Ingredients:
• 1/3 cup olive oil
• 3 cups cauliflower, cut into small florets
• 4 tablespoons panko breadcrumbs
• 1 cup diced and peeled mango
• 1/3 cup red onion
• 1 cup black beans
• 1 squeezed lime
• 1/3 cup cilantro
• salt and pepper to taste
• 4 corn tortillas
• 1 avocado
• 1/2 cup shredded red cabbage
• Sour creme as garnish

Crispy Cauliflower Tacos: In a large skillet heat 1/3 cup of olive oil on medium-high heat. Add 3 cups of small cauliflower florets, stirring occasionally for about 7 minutes or until tender and golden. Toss panko breadcrumbs and stir for an additional 3 minutes until panko crumbs are browned. Season with salt and pepper.

Mango Black Bean Salsa: In a medium sized bowl add 1 cup diced and peeled mango, 1/3 cup diced red onion, 1 cup rinsed and drained canned black beans, 1 squeezed lime and 1/3 cup cilantro. Mix well and salt and pepper to taste (optionalif you like your salsa with a kick add about 1 tablespoon finely chopped jalapeño).

Heat tortillas and set on a plate, with 1 pitted avocado coarsely mash with fork and spread a generous amount onto each tortilla. Then layer about 2 spoonfuls of crispy cauliflower, next add a fair amount of mango black bean salsa, a handful of shredded cabbage and a dollop of sour creme.

photos and styling by: Ivan Solis 

want another taco recipe? how about salmon tacos?
pair these with a blood orange margarita!

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03.17.15

MINI GERMAN PANCAKES

well aren’t these adorable? impress your loved ones with these little pancake cups of love…

Mini German Pancakes with Strawberry Lavender Jam
Makes 16 servings

Ingredients:
• 1 cup milk
• 6 eggs
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup melted butter
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons dried lavender flower
• 1 tablespoon powdered sugar
• 1/2 cup strawberry jam
• powdered sugar as needed

Mini German Pancakes: Preheat oven to 400 degrees. In a large blender, mix in 1 cup milk, 6 eggs, 1 cup flour, 1/2 teaspoon vanilla extract and 1/2 teaspoon salt ( make sure that there are no flour lumps in your mixture). pulse batter as you add in melted butter a little at a time. Grease a mini muffin tin thoroughly and fill slightly less than half full . We used a 16 mini muffin tin. Bake for 15 minutes or until puffy and golden on top (These will rise significantly in the oven but will deflate as they cool and form a crater). Dust mini German pancakes with powdered sugar.

Strawberry Lavender Jam: In a medium saucepan bring 1/2 cup of water to a boil with 2 tablespoons dried lavender flowers (You can find dried lavender for cooking and baking in the spice section of the grocery store). Set aside and steep for 10 minutes. Strain lavender from water and bring the infused water back to a medium heat. Add 1/2 cup sugar stirring occasionally until a syrup forms. Add in 1/2 cup strawberry jam. Top mini German pancakes with strawberry lavender jam.

photos and styling by: Ivan Solis
see more food posts HERE

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03.10.15

ZUCCHINI PASTA WITH HOMEMADE PESTO

zucchini pasta with pesto | designlovefest

who’s ready for a healthy recipe? (i know i am. i’ve been in carb heaven lately!) today we have zucchini pasta with homemade pesto. a delicious spring meal that will keep you feeling light on your toes. and it’s also quite beautiful!

zucchini pasta with pesto | designlovefest

Ingredients:
• 4 small zucchinis
•  2 cups packed basil leaves
• 2 cloves garlic
• 1/3 cup extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste
• 1/4 cup sun-dried tomatoes
• 1 tablespoon pine-nuts

zucchini pasta with pesto | designlovefest
zucchini pasta with pesto | designlovefest

Zucchini pasta with homemade pesto: Cut ends of zucchini and slice with a julienne or a potato peeler into long thin pieces  (the noodles). Set aside. Combine 2 cups basil and 2 cloves of garlic in a food processor and pulse until coarsely chopped. Slowly add the 1/3 cup extra virgin olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the 2 teaspoons of lemon juice. Pulse until blended. Season with salt and pepper to taste.

zucchini pasta with pesto | designlovefest
zucchini pasta with pesto | designlovefest
zucchini pasta with pesto | designlovefest

• Combine the zucchini noodles with the pesto with 1/4 cups sun-dried tomatoes, 1 tablespoon pine-nuts. Garnish with wide pieces of freshly grated Parmesan cheese.

zucchini pasta with pesto | designlovefest

photos and styling by: Ivan Solis 

need more dinner ideas? here are a few:
make your OWN pasta!
the perfect chicken noodle soup
entertaining? how about the ultimate crostini station!?
or throw a sliders party
the perfect potato side dish

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03.03.15

TRIPLE LAYER SMOOTHIES

i have big ideas of starting my day with a healthy smoothie but most of the time i end up eating buttered toast with fried eggs. this pretty concoction just might inspire me to try and stick with a healthy morning routine…one can hope.

Makes 3 to 4 servings

Ingredients:
• 1/2 cup blueberries
•  1  cup of  yogurt
• 1 1/2 cup of ice
• 1 1/2 banana
• 1/2 cup of pineapple
• 1/2 raspberries
• 1 tsp of sugar
•1/2 cup of whole milk

Triple layer smoothie: For the bottom layer blend 1/2 cup banana, 1/2 cup ice, 1/2 cup milk and 1 tsp of sugar together until the mixture is well blended, add the raspberries and blend on low speed for 30 seconds. Pour mixture in a container and set aside.

• For second layer blend 1/2 cup banana, 1/2 cup yogurt, 1/2 cup ice until smooth, afterwards add pineapple and blend on high for another 30 seconds or until smooth. Pour the second layer in a separate container and set aside.


• For the third layer blend 1/2 cup ice, 1/2 cup blueberries, 1/2 cup yogurt, 1/2 banana until smooth. Pour mixture third container.

• Store the three containers in the freezer for about 10 minutes or until a thick slushy/ paste like consistency forms. Fill first mixture of raspberry smoothie about 1/3 of the cup. To add the middle layer of pineapple banana smoothie you will need a spoon in a technique commonly used by bartenders. As you are pouring use the spoon to evenly dispense the smoothie as to not let it pour directly down to ruin the layering effect. Proceed to add the third layer of blueberry mixture in the same manner.

photos and styling by: Ivan Solis 

need more breakfast ideas? here are a few:
parfaits in a jar (so pretty!)
huevos rancheros (my favorite!)
eggs three ways (healthy!)
hot cereal
and breakfast quinoa!

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02.24.15

STRAWBERRY SHORTCAKES

DSC_8952

one of the best parts about living in southern california is the copious amounts of farmers markets. i often go every weekend. my favorite is the hollywood one, it’s definitely a must visit if you’re ever in the city. strawberries are one of my favorite things to pick up while i’m there. try out this cute shortcakes recipe…

DSC_8889

Ingredients:
• 6 cups strawberries
•  1 1/4 cups plus 2 tablespoons sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 2 cups heavy cream
• 2 large eggs
• 1/2 teaspoon vanilla extract

DSC_9001
DSC_8986

Strawberry Shortcakes:
• preheat oven to 375 degrees and lightly butter a baking sheet. Rinse, hull and quarter 6 cups strawberries; toss strawberries with 3/4 cups sugar and let sit to bring out their juices. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse (about 10 to 12 times) until mixture resembles coarse meal but with some pea-size bits of butter remaining. In a medium bowl, whisk together 1/2 cup cream and 2 eggs; pour over flour mixture and pulse again until some large clumps begin to form.

• To form the biscuits use a 1/2 measuring cup, gently pack dough into the cup, invert and then tap out onto the baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

DSC_8990

• Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form. For faster results with the whip cream, stick your bowl and beaters in the freezer for 10 minutes before mixing. Slice biscuits in half (for a clean cut, wait until biscuits are cooled and use a serrated knife) Layer the bottom half of biscuits with whipped cream then strawberries.

DSC_89511

photos and styling by: Ivan Solis 

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Why hello there designlovefest readers! Welcome to my place of inspiration + creation. Thanks for stopping by. I believe in giving credit where credit is due, so if at any time you see work that is improperly recognized, please send me quick note and I’ll gladly update the information.

Similarly, all graphic design elements and layouts present here were created specifically for designlovefest and should therefore be credited appropriately if reposted. We like to keep things nice and friendly here on the web, you see. It’s all about spreading the love. Ok, enough serious talk....go get inspired!