Archive for the ‘FOOD’ Category

02.09.16

VEGGIE FLAUTAS

veggie flautas | designlovefest

these flautas are so good, and so easy, perfect for a weeknight dinner. i know we’re a little late on the super bowl snack front but these work anytime. they’re really inexpensive to make, we spent less then $20 at our local latin supermarket and this recipe easily serves 5.

veggie flautas | designlovefest

recipe makes up to 10 flautas 

what you’ll need:
• 2 small sweet potatoes diced
• 1 quarter of an onion diced
• 1/2 cup Kraft shredded Mexican cheese blend
• 1 can black beans
• 1 teaspoons onion powder
• 1 teaspoon garlic salt
• 1 teaspoon cumin powder
• 1 can Green Giant Mexicorn (regular can of corn is great as well)
• 1 small case of Queso Fresco for garnish
• 10 flour tortillas
• 1 case of red salsa for garnish
• salt and pepper to taste
• 1 15oz jar crema fresca (sour creme is also great if not available in your store)

veggie flautas | designlovefest
veggie flautas | designlovefest
veggie flautas | designlovefest
veggie flautas | designlovefest

• Pre-heat oven to 425 degrees. In a medium sized pot bring 2 cups of water to a boil. Cook the diced sweet potatoes for about 5-10 minutes or until slightly tender when poked with a fork. Remove the sweet potatoes and in a large bowl mix in your sweet potatoes, black beans, shredded mexican cheese, diced onions, canned corn, cumin, garlic salt, and onion powder.
• On a large baking sheet, set your flour tortilla flat and fill generously in a line down the center of each. Roll tightly and place with the seam side down. Repeat the process until the baking sheet is full. Brush a nice layer of olive oil covering the tortillas. Place in the oven and bake for 15 minutes, or until golden brown.

veggie flautas | designlovefest
veggie flautas | designlovefest
veggie flautas | designlovefest

creamy avocado salsa:

• 5-6 tomatillos
• 2 limes
• 1 quarter of an onion
• 1 small bushel of cilantro
• 1-2 jalapeños depending on the heat level you desire
• 2 small avocados
• salt and pepper to taste

veggie flautas | designlovefest
veggie flautas | designlovefest

• Remove the husks from the tomatillos and wash thoroughly to remove the sticky residue. Cut the tomatillos into halves. In a medium sized skillet (cast iron or stainless steal is recommended) place the tomatillos in the skillet on medium to high heat. Roast the tomatillos on both sides, about 5-10 minutes. In a blender, blend the tomatillos with the quarter of an onion, cilantro, 2 limes juiced, avocados, 1-2 jalapeños (we removed some of the stems and seeds inside to reduce the heat but still retain some flavor) salt and pepper to taste. Blend until smooth.

• Once the flautas are out of the oven begin to top them with your garnishes. We topped ours with chopped cilantro, creme fresca, queso fresco, homemade creamy avocado salsa and red salsa. If the queso fresco or crema fresca is not available in your area some great substitutions are sour creme. sprinkle the remaining shredded Mexican cheese blend on top. enjoy!

veggie flautas | designlovefest

veggie flautas | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

02.01.16

HEART TOAST

HEART TOAST | DESIGNLOVEFEST

the day of love is right around the corner so might me suggest serving your lover, friend, roommate a heart shaped piece of toast in bed? there is a breakfast spot in los angeles called sqirl that serves up some of the best food in town and is known for their brioche toast with ricotta and jam (it’s amazing). we decided to re-create this favorite at home and serve it in the shape of a heart. enjoy love birds! – joanie

HEART TOAST | DESIGNLOVEFEST
HEART TOAST | DESIGNLOVEFEST
HEART TOAST | DESIGNLOVEFEST

CLICK THROUGH TO READ THE FULL RECIPE…

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01.26.16

HASSELBACK POTATOES

hasselback potatoes | designlovefest

we’re pretty potato obsessed over here at the DLF office (mashed potato waffles, rosemary potatoes, and scalloped potatos). i’ve been eyeing these ones for awhile and with Super Bowl sunday right around the corner now seemed like the perfect time to make them. they were a hit and definitely worth trying at home! – joanie

hasselback potatoes | designlovefest

what you’ll need: 

• 6 ruset potatoes
• 2 tablespoons olive oil
• 4 garlic gloves
• fresh thyme and rosemary
• 2 tablespoons butter
• maldon salt

topping options: 

• sour cream
• bacon
• green onion
• shredded cheese

hasselback potatoes | designlovefest

• pre-heat your oven to 450. wash and dry your potatoes and place on a cookie sheet. take a knife and make slices into the potatoes making sure not to cut all the way through. we tried to cut about 1/4 inch slices but you could make them thicker or thinner as desired.

hasselback potatoes | designlovefest
hasselback potatoes | designlovefest
hasselback potatoes | designlovefest

• stuff the potatoes with fresh herbs and sliced garlic. drizzle with olive oil, rub the potatoes around in the oil until coated. sprinkle generously with salt (we like a lot of salt!) and place in the oven to bake for 30 minutes.

hasselback potatoes | designlovefest
hasselback potatoes | designlovefest
hasselback potatoes | designlovefest

• remove from the oven, pull out the herbs and throw them away. butter the top of the potatoes with a knife and place back in the oven to cook for 30 more minutes. we wanted the edges of the potatoes to be crispy like a chip so we kept them in there for 40 more minutes but if you like a softer potato 30 minutes should work.

hasselback potatoes | designlovefest
hasselback potatoes | designlovefest

• we recommend setting the toppings out in bowls and letting people assemble their own. you can almost eat these with your hands, pulling them apart and dipping them in sour cream (soooo good!)

hasselback potatoes | designlovefest

we’re always open to recipe suggestions and ideas so if there is something you want us to try, leave it in the comments!

hasselback potatoes | designlovefest
hasselback potatoes | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

01.19.16

LET’S MAKE PHO SOUP

let's make pho | designlovefest

bri has been asking us to make pho for so long and for some reason i’ve been resisting the idea under the presumption that it’d be difficult and wouldn’t come close to the kind you eat in a restaurant (which i eat a lot of!). but, i’m willing to admit that i was wrong. it was really easy to make, totally delicious and something that i’ll be adding to my recipe collection. we started the base with a recipe that natalie had created as a mix between a detox soup/pho and had written on an orange post-it note and taped inside her notebook and then added somethings from there. the thing i realized is that it’s actually a really versatile recipe, 6 garlic gloves or 8, half or whole lime, the specifics don’t really matter and that makes the cooking process a lot more liberating. also, note that this is our version, we know this is not the traditional way of making it but our take on a classic. – joanie 

let's make pho | designlovefest
let's make pho | designlovefest
let's make pho | designlovefest

what you’ll need:

• 3 stalks of lemongrass (we finely chopped some and also used the stalks, i watched this video to learn how to properly cut it)
• basil
• 12 cups of water
• 1 cinnamon stick
• 3″ of ginger, peeled
• 8 gloves of garlic, roughly chopped
• 4 jalapeno  – thinly sliced
• cilantro
• bok choy
• 1 TBS red miso paste
• 6 limes
• rice noodles
• bean sprouts
• sweet peppers
• 1 lbs flank steak, very thinly cut (paper thin)

let's make pho | designlovefest
let's make pho | designlovefest

• fill a large pot with the 12 cups of water and add the lemongrass, garlic, ginger, a couple of chopped sweet peppers, one jalapeno sliced in half with some of the seeds removed (don’t add this if you don’t want it to be spicy), the miso paste, juice of 1 lime and a large pinch of salt. bring to a boil and then simmer for one hour.

let's make pho | designlovefest

• prepare the rice noodles as directed on the back of the package, rinse in cold water and set aside.
• right before your broth is done, take your large soup bowls (we used these) and place desired amount of rice noodles in the bottom of the bowl and add several pieces of flank steak on top.

let's make pho | designlovefest
let's make pho | designlovefest
let's make pho | designlovefest

• strain the broth and put back on the stove until it’s boiling. remove from the heat and immediately ladle over the noodles and steak so that the hot liquid cooks the steak through. add the bok choy and make sure it’s submerged so that it wilts.  add desired amount of cilantro, basil, jalapeno and bean sprouts. finish with salt, hot sauce and a squeeze of lime. enjoy!


let's make pho | designlovefest
styling by: joanie cusack and ivan solis
photos by: ivan solis

01.12.16

TRADER JOE’S PIZZA

i’m a big trader joe’s fan (remember this post with tons of our favorites?!) shopping their aisles takes a bit of adjusting if you’re used to a traditional grocery store but once you get the hang of it there are so many benefits, particularly for someone like me who wants to spend no more then 30 minutes making dinner. it’s also great for entertaining, they have some killer frozen appetizers, all of the fixings for a pretty cheese plate and really reasonably prized booze. and they have pre-made whole wheat pizza dough that we’ll be using for today’s recipe. – joanie

DSC_0114_Exposure2

what you’ll need:
• pizza dough (it’s in the refrigerated section)
• one bag arugula
• shredded mozzarella cheese
• prosciutto
• burrata
• 1/2 lemon
• olive oil
• 3 garlic gloves, chopped
• 1 shallot, chopped
• salt

• place your pizza stone or baking sheet in the oven and preheat to 425, pre-heating the baking surface will make for a more crispy crust. rollout your pizza dough on a floured surface. brush the top with olive oil, sprinkle the mozzarella cheese, add prosciutto ( it will shrink up during baking so cover the entire thing), sprinkle chopped garlic and transfer to the heated and lightly oiled stone or baking sheet. place in the oven to bake for five minutes.


• while the pizza cooks place your arugula in a bowl and squeeze half a lemon, a pinch of salt, dash of olive oil and the shallots on top and toss with your hand.
• pull the pizza out of the oven, place slices or pieces of the burrata on top and place back in the oven for 5 more minutes.
• remove the pizza, add the salad on top and serve!


photos and styling by: ivan solis
see more food posts here
our trader joe’s favorite shopping list here

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