Archive for the ‘FOOD’ Category

10.18.18

PUMPKIN CURRY

pumpkin shrimp curry | designlovefest

when i lived in west hollywood there was a thai place around the corner from my house and at least once a week i’d order their pumpkin shrimp curry. i’d never had pumpkin curry but i quickly became addicted. the pumpkin flavor is super subtle but makes it really creamy and it complimented really well with the shrimp. i love it topped with a bunch of cilantro, a big squeeze of lime and fried shallots. it’s insanely delicious, you gotta try it. we made our own pumpkin puree for this recipe by cutting a pumpkin in half and roasting it until tender, scooping it out and blending it until smooth. not sure it’s worth the extra effort, i think next time I might just use canned. – joanie

pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest

pumpkin curry
adapted from this recipe on bon appétit
serves 4

• 2 tablespoons olive oil
• 1 medium sliced onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 plum tomato, chopped
• 2 cups pumpkin purée (homemade or canned)
• 2 cups veggie broth
• 2 cups full fat coconut milk
• 3 teaspoons curry powder
• 1/2 teaspoon cayenne (less of you don’t like spice!)
• 2 cups chopped and roasted butternut squash
• 1 pound shrimp
• 2 teaspoons fresh lime juice
to serve: 
• cilantro
• rice
• lime
• fried shallots (follow this guide!)

pumpkin shrimp curry | designlovefest

  • heat oil in a large pan over medium heat. add onion and ginger, cooking until soft 6- 8 minutes. add garlic and cook for one minute. add chopped tomato, pumpkin purée and cook for about 10 minutes. you want the pumpkin to slightly browned. add veggie broth, coconut milk, curry powder and cayenne and let simmer for 20 minutes (don’t shorten this time, this is when it thickens up!). and the cooked butternut squash and the shrimp, for this part i like to keep it on the heat for about 2-3 minutes and then turn off the burn and let the shrimp cook in the curry heat. the shrimp is cooked when it’s just pink!

pumpkin shrimp curry | designlovefest

• squeeze the lime juice on top and serve with cilantro, friend shallots and rice.

pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest

enjoy! such a perfect fall dish and a fun use of pumpkin that’s not bread or muffins.

pumpkin shrimp curry | designlovefest
pumpkin shrimp curry | designlovefest

photos by: ivan solis

10.08.18

CRUNCHY GRANOLA

crunchy granola | designlovefest
crunchy granola | designlovefest

everyone seems to have a different preference when it comes to granola; sweet, salty, crunchy, chewy, with dried fruit or nuts, with a little spice or just plain sweet. for me, if i’m making it at home it has to be naturally sweetened, maple syrup or honey only. i also like it really crunchy because i’m more of a yogurt than milk girl so i want it to really stand out against the creaminess. and i also don’t like it too sweet, i even like it a bit salty. for the longest time this has been my go-to recipe (i still love it!) it’s so simple and makes a great eat it by the handful snack. but recently i wanted something that had a few more nutritional add-ins, to really make it pack a punch. so i played around and came up with this recipe! we served it in these jars because it makes a pretty photo but i mostly ate by the handful right off the baking sheet. feel free to adapt as needed, different nuts, nut butter, etc. and enjoy a little granola with this fall weather we’re enjoying! – joanie

crunchy granola | designlovefest

crunchy granola
makes about 5 cups

dry ingredients: 
• 3 cups oats
• 1 cup unsweetened coconut flakes
• 1/2 cup pumpkin seeds
• 1/2 cup sliced almonds
• 1 cup chopped hazelnuts
• 1 teaspoon allspice
• 1/2 teaspoon salt

wet ingredients:
• 1/4 cup nut butter (we used cashew)
• 1/4 cup coconut oil
• 1/2 cup olive oil
• 2/3 cup maple syrup

 

crunchy granola | designlovefest
crunchy granola | designlovefest

• pre-heat oven t0 325 degrees
• line a baking sheet with parchment paper
• in a large bowl mix all dry ingredients
• mix all wet ingredients in a small bowl
• mix the wet into the dry and stir until well coated, no risk of over mixing here so go crazy!

crunchy granola | designlovefest

• place in the oven and cook for 30-40 minutes until golden brown. turn off the oven and let cool for 10 more minutes in the oven with the heat off. and then remove and let cool completely before serving. it will be soft when it comes out of the oven and get crispy as it cools. you should be able to break it off in pieces once it cools, like you can see below.

crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest

serve with milk or yogurt and top as desired! a little sliced banana and a few berries is my preference!

crunchy granola | designlovefest
crunchy granola | designlovefest
crunchy granola | designlovefest

images by: ivan solis
styling: joanie cusack 

09.18.18

KIMCHI FRIED RICE

kimchi fried rice | designlovefest

i’m a fried rice lover and always have a bag of trader joe’s fried rice in my freezer for a quick dinner. i love this version for the healthy kick of kimchi and the highly addicting flavor of the korean chili paste (you’ll want to put it on everything!). this is such a simple dinner and you could add a variety of veggies to make it really pack a punch. it would be great with a bunch of wilted kale or a hardy veggie like that. – joanie

recipe adapted from spontaneoustomato

kimchi fried rice | designlovefest

Kimchi Fried Rice
makes 3-4 servings 

• 2-3 tablespoons avocado oil
• 4 scallions
• 1 cup kimchi
• 1 tablespoon gochujang (Korean chili paste, it’s soooo good! )
• 3 cups cooked rice
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 cups mushrooms sliced
• salt to taste
• nori cut into thin slices (optional garnish)

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest
kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

• cook rice according to packaging directions. set aside.

• in a large pan heat the olive oil on medium heat until hot. slice the scallions and pan fry the white ends with the mushrooms until cooked down, about 5-7 minutes. add kimchi, gochujang, sesame oil and soy sauce.

• mix in rice and salt to taste.

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

• fry eggs to your liking and top with the kimchi fried rice. you could also use scrambled eggs too and mix those in while they are still wet.

kimchi fried rice | designlovefest
kimchi fried rice | designlovefest

images by: ivan solis
styled by: joan cusack

09.13.18

SAMSUNG COOKING SHOW!

last month i worked on a really fun series of 4 cooking “mini shows” on my instagram stories. samsung let me have creative control with the recipes and styling of the videos and allowed me to keep everything natural (which i am so grateful for!) it’s amazing when a brand believes in you to showcase their products in a way that feels authentic. we started off with the Family Hub refrigerator in our kitchen which is awesome. i love how spacious it is, using the features on the screen and that we turned the bottom right side into a wine fridge! next we installed the FlexDuo Range and it’s divided in half so that you can cook on two different temperatures or take the shelf out (for larger items like a turkey!) and cook with just one temp. it makes entertaining easier to be able to time and cook different dishes appropriately. i also love using the griddle on the top for all sorts of dishes!

i gotta admit that i was pretty nervous to take this new hobby of mine to another level of vulnerability by putting myself out there, but it pushed me in a really good way. it’s really rewarding to learn a new skill, make mistakes, do trial and error, see improvement and most of all find a new passion! i hope you all enjoyed it if you happened to see it, and you can see a ton of my cooking stories on my instastories highlights if you missed them.

here’s a little recap of what i made!

WEEK 1

the first weekend i did breakfast two ways. one was a baked eggs hash cooked in a cast iron that is great for a big group, and the other was a fancy toast recipe that is easy and delicious. we talked about how to poach an egg, how to garnish etc. i loveeee cooking eggs so i had to start with those!

in each episode i included 5-10 kitchen tool links that i used in the recipes or just love using in my own kitchen. should i link more here?

 

the second week i made one of my favorite meals when entertaining. quick and simple carnitas tacos in the slow cooker! it feeds a ton of people for very cheap, it’s interactive and they taste amazing.

for the third week i wanted to showcase the farmer’s market since it’s become a big part of my weekend life. i put together a big steak salad with seasonal fruits and also did a step by step of a simple salad dressing you can make in a few minutes.

and for the finale! i had just traveled to peru and was inspired by the food and drinks we experienced on the trip. i wanted to recreate some of the dishes we loved, so we brought back some ingredients from the market, bought a peruvian cookbook and had a blast making this lunch.

i learn more about cooking everyday and i still have SO much to learn. it’s been a cool new journey for me and i can honestly see it as a big part of my future. just not sure how yet? my goal with these little shows is to push myself to stay inspired, to keep experimenting, and hopefully to inspire YOU to do the same. and if nothing else, it’s kinda relaxing to watch someone make food, so there’s that! thanks for your support, love ya! – bri

(and thank you Samsung for partnering with me on this project! hope there’s more to come!)

09.10.18

TOASTED FARRO AND LAMB BOWL

toasted farro bowls | designlovefest

we got the most gorgeous ceramics from Lux Eros recently (use code LUXDLF for 15% off your order!) and we wanted to make something pretty to eat that would compliment the colors of the plates and bowls (love the green and pink combo!). we landed on toasted farro bowls with lamb meatballs and creamy lemon feta dressing, soooo good! we cooked the farro as directed and then heated olive oil in a fry pan and toasted the farro until it was slightly crispy and browned. make these, they might even rival our famous greek bowls. – joanie

toasted farro bowls | designlovefest

makes 3-4 servings

lamb meatballs: 
• 1 pound ground lamb
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 egg
• 3 tablespoons breadcrumbs
• quarter white onion finely diced
• 1/4 cup finely chopped parsley
• 2 tablespoons olive oil
• zest of 1 small lemon

farro bowl:
• 2 cups farro
• red onion or pickled onion (we use this recipe)
• 2 cups cucumbers diced
• 4oz block feta cheese diced (we got the 8oz block from trader joes and used for bowl and dressing)
• parsley chopped for garnish

creamy lemon feta dressing:
• 4oz block feta cheese
• 6 tablespoons plain whole milk yogurt
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 2 garlic cloves
• pinch of salt

toasted farro bowls | designlovefest
toasted farro bowls | designlovefest
toasted farro bowls | designlovefest
toasted farro bowls | designlovefest

• cook the farro according to the packaging directions. once cooked drain and rinse under cold water. set aside.

• pre-heat oven to 375 degrees. in a bowl mix the ingredients for the lamb meatballs, just throw it all in there and mix with your hands! . roll into tablespoon size balls and place in a lined baking sheet. place in oven for 20-25 minutes or until they are no longer pink inside. remove from oven and heat 2 tablespoons of olive oil in a large skillet. fry in the oil until browned on all sides. remove and set aside. using the same pan add more olive oil and let heat, once hot add the farro and toast in the oil for about 10 minutes or until it starts smelling toasted and is slightly charred.

toasted farro bowls | designlovefest
toasted farro bowls | designlovefest
toasted farro bowls | designlovefest

• for the feta dressing, combined all the ingredients in a blender or food processor and mix until smooth.

toasted farro bowls | designlovefest
 
toasted farro bowls | designlovefest

• to assemble bowls, start with a layer of toasted farro, then add the lamb meatballs, cubed feta, cucumber, and pickled red onions. garnish with parsley, and the creamy lemon feta dressing. enjoy!

some of our faves and pieces we used above! 15% off your entire order with code LUXDLF

toasted farro bowls | designlovefest

images by: ivan solis

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