Archive for the ‘FOOD’ Category
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
• 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!)
and breakfast quinoa!
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…
• 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
• 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.
• 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.
photos and styling by: Ivan Solis
southern california is having a heat wave, while the east side of the country is buried in snow. it might seem crazy to be thinking about tequila cocktails but with 80 degree days here in LA we already have spring and summer on our minds. for you east coasters, turn up the heat and pour yourself a drink and remember that spring will be here before you know it…cheers!
• 1 cup fresh ruby red grapefruit juice
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 3 ounces tequila
• ice as needed
• top with club soda
• 2 tablespoons water
Honey Paloma: in a large measuring cup ( I like to use a 4 cup measuring device for ease of adding all ingredients) pour 1 cup of fresh squeezed and strained ruby red grapefruit juice, mix in the 2 tablespoons fresh lime juice. In a sauce pan combine 2 tablespoons honey with equal amounts of water. Set over medium heat. Stir until honey dissolves. Remove from heat and allow to cool to room temperature. Stir the honey syrup into the grapefruit mixture, add 3 ounces of tequila. Pour ingredients over two glasses filled with ice, leaving room to top off with club soda.
This baked french toast recipe may just convert you from the traditional grilled french toast method. Honey is mixed with eggs, yolks, milk, lemon zest, and spices to create the most flavorful custard base. Fresh sweet challah bread is then used to soak up the mixture and it’s all tossed with fresh raspberries and almond slices before being baked in the oven, creating a french toast that is wonderfully crisp on the outside while staying gooey, soft, and sweet on the inside. Plus, everyone’s servings are ready at the same time and it’s an awesome make-ahead dish, too. You can easily let the challah & custard base sit in the refrigerated casserole pan overnight and then pop it in the oven in the morning! – Eva
Baked Raspberry Almond French Toast
by Eva Kosmas Flores of Adventures in Cooking
• 5 eggs
• 3 egg yolks
• 2 cups milk
• 1/4 cup honey
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 loaf challah bread, cut into 3/4-inch thick slices
• 1 pint raspberries
• 1/3 cup sliced almonds
• maple syrup, butter, and powdered sugar, for serving
• In a large bowl, whisk together the eggs, yolks, milk, honey, vanilla, lemon zest, cinnamon, and nutmeg until smooth. Place several slices of the challah bread in the bowl and allow to soak for 5 minutes. Arrange the slices in a large greased casserole pan, and repeat this process until all of the slices have been soaked. Pour the remaining mixture into the pan. Place the raspberries and almonds between and on top of the challah slices in the pan. Cover and refrigerate for 1 hour to allow the bread to soak up more of the mixture.
• Preheat the oven to 375 degrees Fahrenheit. Place the pan in the oven and bake for 30-40 minutes, or until the tops of the slices are slightly crisp when poked and more golden at the top. Remove from the oven and serve alongside maple syrup, butter, and powdered sugar.
recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!
do you have any special valentine’s day plans? making breakfast in bed for someone you love or hosting a saturday morning brunch? you can make these super simple and festive pancakes below. they take very few ingredients and are a sweet touch on a breakfast favorite.
Red Velvet Pancakes
• 1 cup pancake mix
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon granulated sugar
• 1/2 cup buttermilk
• 1 egg, lightly beaten
• 1/2 tablespoon vanilla extract
• 3/4 teaspoon red food color
• 3 tablespoons softened butter
• 3 tablespoons raspberries
• 1 tablespoon powdered sugar
Red Velvet Pancakes: Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, egg, vanilla and food color just until blended. Heat your pan, coat with butter and add 1/4 cup of your mixture. If you’re extra ambitious you can even pour the pancakes into a heart shape cookie cutter. (Note: cooking on low heat will ensure more of a desired red color). Cook 1 to 2 minutes per side, turning when pancakes begin to bubble.
Raspberry Butter topping: Add softened butter and powdered sugar to a stand mixer and mix on high with whisk attachment. Add the fresh raspberries to the bowl. Mix on medium speed with whisk attachment for 5-10 seconds until the berries break apart. Chill mixture for at least 2 hour until firm.
Top pancakes with a layer of raspberries, raspberry butter and garnish with powder sugar. Serve to someone you love!