Archive for the ‘FOOD’ Category
at least once a week i go over to my dear friend victoria’s house (sfgirlbybay) for some friend hangout time where we usually have wine, netflix and luckily for me she makes dinner! we often have tacos of some kind, but these carnitas tacos are my favorite. SO GOOD. i thought i’d share the recipe for her salsa and the carnitas….
recipe from this amazing Mexico cookbook
• 1 cup vegetable oil
• 31/4 lb pork loin, cut into bite-size pieces
• 1/2 onion
• 1 cup milk
• 1 small bunch aromatic herbs
• thinly pared zest of 1 orange
• sea salt and pepper
• flour tortillas
• salsa (recipe below!)
• heat the oil in a saucepan. add the mean and onion and cook over medium heat, stirring occasionally, for about 8 minutes, until evenly browned.
• remove the onion. pour in the milk and 1/2 cup water, add the herbs and orange zest and season with salt and pepper. reduce the heat to low and cook, stirring occasionally, for 2 hours or until the liquid has evaporated.
• remove the meat from the pan and serve immediately with warm flour tortillas and salsa…
• 3 Large Tomatoes
• 1 Large Lime
• 2 Tablespoons chopped Red Onion
• 1 Teaspoon of chopped Jalapeño
• Handful of fresh Cilantro
• Coarse See Salt & Pepper to taste
• put all ingredients in a food processor and blend to consistency you like best. i go pretty smooth!
photos by: ivan solis
thanks for sharing, victoria!
Pasta is one of those meals that can be simple to make and a go-to solution for an easy weeknight dinner. I recently tried making a homemade creamy pasta sauce and I am convinced I will never have the jar stuff again, so easy and delicious!
• 1 package linguine
• 2 egg yolks
• 2 garlic cloves chopped
• 1 lemon juiced
• half a cup cherry tomatoes sliced
• 1 cup of heavy cream
• 3 tablespoons olive oil
• 1 small head of cauliflower
• half a cup of finely grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. While the water is heating, combine 1 cup heavy cream with half a cup of grated Parmesan cheese in a medium size bowl. Freshly squeeze one lemon and continue to mix, salt and pepper to taste. Next add two eggs and combine until smooth.
Once the water is boiling, cook the linguine until al dente. On a medium sized skillet heat 3 tablespoons of olive oil on medium to high heat. Roast the cauliflower florets until slightly browned, then add sliced cherry tomatoes and finely chopped garlic. Cook for an additional 5-10 minutes until the cauliflower is slightly tender and the tomatoes have been roasted.
Drain the water from the linguine and add in the cream mixture and cook on low heat, stirring consistently. Cook until the sauce has thickened, about 2-5 minutes.
Instead of mixing all the ingredients together, I thought it would be great to top the pasta with cauliflower and tomatoes so that each person could have the amount that they like. Sprinkle in a bit of Parmesan cheese and some fresh herbs of your choice. I had thyme in the garden and I take advantage of using it whenever possible.
photos and styling by: ivan solis
Recently at a gathering we needed to serve up something that was easy and accessible for everyone to eat. I knew my favorite spring rolls recipe would do the trick. Not only is it really delicious, it’s easy to improvise and add your favorite ingredients to the mix…and it’s healthy!
• 6 large carrots
• a cup of basil
• small package of mint
• half a purple cabbage
• 1 large cucumber
• round rice paper
• peanut sauce
• 1 large avocado
Prepping all the vegetables ahead of time will make the assembly easy. Start by cutting the carrots into thin shoe string slices. Wash and remove the basil and mint from their stems. Slice one large avocado. Chop half a cabbage and 1 large cucumber and set all the ingredients aside. In a large bowl fill with very warm water. You can also place a bowl of water in the microwave and heat on high for 30 seconds (each microwave varies so check consistently until just warm enough)
Dip the rice paper and submerge for about 10-15 seconds until the paper begins to lightly loosen up. Place the paper on a dry clear surface and begin to layer the ingredients. We chose to have ours with the vegetables sticking out on top so we positioned our ingredients up higher. Begin folding on one end and then wrap the other end until you have a firm roll. You should have some excess rice paper on the bottom and should fold right over on top.
We served our rolls buffet style with different peanut sauces, such as gluten free and a very tasty one with ginger and lemon grass. A side of brown rice completed this very tasty meal. Are there any combinations of rolls that you think we should try? I would love to know!
photos and styling by: ivan solis
this one is close to my heart. every family has a special tradition meal, and this is one i would enjoy when visiting my dad and stepmom’s house. i remember being a kid and thinking it was so cool that we didn’t use any plates or silverware. it’s one of those bonding meals for sure. my dad always called this one “the cajun mess.”
• 2 yellow onions
• 1 garlic head
• 2 lemons
• 2 pounds of red skinned potatoes
• 4 ears of corn
• 1 package of chicken or pork sausage (we used pork Italian sausage)
• 1 pound of unpeeled raw shrimp
• 6 tablespoons seafood seasoning (we used Old Bay seasoning)
• 1 cauliflower
• 1 loaf of crusty bread
• 1 stick of butter or spreadable butter
fill a large and medium pot with water, only about 3/4 of the pot to leave space for ingredients and place over high heat. in the large pot – add 6 tablespoons of the seafood seasoning, the whole garlic chopped in half length wise, two onions quartered, and the lemons halved and bring to a boil, chop the cauliflower into smaller sections and add. in the medium pot, add salt to the water and wait for it to boil. add in the 2 pounds of red skinned potatoes and cook until soft, about 20 minutes, set aside.
cut the corn and the sausages into thirds and add into the large pot. cook for an additional 5-10 minutes and remove from heat. add the shrimp and cover the pot to let it continue cooking, about 4 minutes or until the shrimp are tender and pink. drain the water over a large colander in the sink. serve while still hot. we served ours family style over a bed of newspaper. (makes for a VERY easy cleanup and a switch up in the normal table routine)
as you can see we dug right in. this is meant to be enjoyed by just reaching in and grabbing with your hands. oh and don’t forget about the bread and butter. we used a spreadable butter which contained just sweet cream, olive oil and salt…perfect for the corn.
photos and styling by: ivan solis
want more food posts? click here! flatbread pizzas, fig & gorgonzola toast, thai shrimp tacos, scalloped potatoes, crostini station, make your own pasta.
There’s something about the cool crisp mornings of fall that just makes you want to curl up under the blankets and resign yourself to spending the rest of the day all warm and snuggly in bed. But for most of us, that’s unfortunately not an option. So, the next best thing is eating a delicious breakfast that makes you feel all warm and snuggly while you’re out and about in the world. And that’s where this baked oatmeal comes in. It’s super easy to make, you basically just dump everything together in a bowl, stir it, place it in a pan, and pop it in the oven. And it’s great for serving a group of people breakfast at the same time. This recipe makes enough oatmeal for about 4 to 6 people, and it reheats well, too, so you can always break it into individual servings and wrap them up so you have your breakfasts ready all week long.
Apple, Pear, & Cinnamon Baked Oatmeal
By Eva Kosmas Flores of Adventures in Cooking
• 2 cups whole milk
• 1/4 cup honey
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 2 small apples, peeled, cored and finely chopped
• 2 cups rolled oats
• 1/3 cup crushed pecans
• 1 small apple, cut into sixths
Preheat the oven to 375 degrees Fahrenheit. In a large bowl, whisk together the milk, honey, eggs, cinnamon, salt, vanilla, cloves, and allspice until combined. Stir in the chopped apples, the oats, and all but 1 tablespoon of the pecans.
Empty the mixture into an 10 ½ inch pie dish that’s at least 2 ½ inches deep. Sprinkle the remaining pecans over the top, then nestle in the apple into the top of the mixture slices in a circular pattern. Place the pan in the oven and bake until golden on top and set, about 35 to 45 minutes. Remove and allow to cool for 10 minutes before serving.
recipe and styling by: Eva Kosmas Flores