Featured Foodie Friday: Get Fresh With Food
First off, I have to give a HUGE apology to Pragati for not getting this post up earlier! Sometimes our busy lives get in the way of our cyber ones, why can’t we all just be rich bloggers like Pioneer Woman? Haha. Either way, I am so excited to have Pragati from Get Fresh With Food here guest posting today. I love finding new ethnic recipes and her blog is full of them; not to mention I LOVE her photography!
Coriander Chili Chutney
Miso Soup {My Guest Post on Cooking With Michele}
Another exciting update on my job at Morimoto. Last night I worked grill for the first time, it was awesome! I am so excited to be moving up in the kitchen. Things went really smoothly luckily, but I do think that it wouldn’t have been as smooth if I didn’t have another grill cook, Kalani, there to help out. But, you got to start somewhere and I think that I will catch on quick. I didn’t even have anybody send back a steak for being cooked to the wrong temp, score! On the home cooking front, I am happy to announce that I am guest blogging today over at my own mom’s blog, Cooking With Michele. The menu? A flavorful, healthy Chicken Miso Soup. I know you are probably saying, “Miso soup doesn’t have chicken!” but you have to try it, it goes so well with it!
Shrimp Crostini w/ Artichoke Tapenade- SRC Post
Today is, yet again, the reveal day for Secret Recipe Club! I have been up to my ears trying to finish up school and get everything together to graduate while also preparing for my move to Hawaii in January. Needless to say I have hardly had any time to cook or come up with new recipes of my own. Luckily, Secret Recipe Club gave me a great blog this month to browse, which led me to a new festive recipe for the holidays.
Spinach-Cilantro Pesto
In only a year, my olive oil collection has grown substantially. I seem to accumulate nice olive oils, then never use them. I always just buy the massive bottles from Costco to use instead. The other day my mom mentioned to me that she only had nice olive oils left, so she was only going to use them. I think I have some sort of mental block that I should save them for a “special occasion”. When will there ever be an olive oil special occasion? This has brought me to the decision that I am going to use my nice olive oils as well. I have begun using the oil that my mom got from her adopted olive farm, my chile infused olive oil from New Zealand (summer 2010!), a lemon olive oil, as well as my new DEVO Cilantro and Roasted Onion infused olive oil. When I heard of this DEVO oil, I was instantly intrigued. I had never heard of such an interesting flavor infusion- I had to try it! DEVO also has many other interesting infused oils, check them out!
Tequila- Lime Shrimp Kebabs
Since most of my new roommates are vegetarians, I had to provide another option along with the beef for my Foodbuzz 24×24 party. For them I chose to do tequila-lime marinated shrimp for kebabs. Shrimp only need to marinate for about 20 minutes, if you marinate them too long the acid in the marinade will begin to cook the shrimp.
Spicy Caribbean Pork Chops w/ Rice & Peas
If you have been reading my blog for a while, you already know how much I love trying new exotic flavor combinations. The weirder the combination, the more interested I seem to be. I’m not sure why this is but it’s kind of funny to me now because I was such a picky eater as a kid and never was interested in trying new things. The only vegetables I ate until about high school were peas, corn and mashed potatoes… how things have changed.
Spicy Adobo Shrimp Cocktail
This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.
Sun-Dried Tomato, Flank Steak & White Bean Stew
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
Chipotle-Lime Shrimp Taco Salad w/ Cilantro Vinaigrette
You know those nights when you have an entire meal planned out in advanced, but when dinner time roles around you just don’t feel like eating that oh-so-exciting dish? Well, last night was one of those nights. As delicious as sun-dried tomato and feta stuffed chicken sounded, I just wasn’t in the mood for those flavors. I wanted spice and citrus. I decided to save that for another night. Instead, this is what I came up with.
The cilantro vinaigrette pulls this dish together. It adds a nice tangy flavor that is a great compliment to the spicy shrimp. Roasting the tomatoes gives them move flavor and juice, making this recipe even more delicious! I was planning on eating this with guacamole and salsa, but tasted it and realized it didn’t need any additions and was perfect as is.
Cajun Salmon w/ Spicy Eggplant Salsa & Minted Cucumber Relish
This is probably the fanciest recipe I have ever made. A friend of mine typed this recipe up and sent it to me during her vacation, I had been looking forward to cooking it with her. I was like a little kid with a new toy while I was cooking and plating the food. It is always fun to make fancy dishes that you can plate nicely. This recipe has a LOT of flavors in it, but my friend and I decided that the cucumber relish really isn’t very necessary and it would probably have been better without it. The eggplant salsa was very unique, but really good!
Calendar
M | T | W | T | F | S | S |
---|---|---|---|---|---|---|
1 | 2 | 3 | ||||
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
Archives
- February 2024
- January 2024
- October 2023
- April 2023
- January 2023
- November 2022
- August 2022
- June 2022
- April 2022
- March 2022
- February 2022
- January 2022
- May 2020
- April 2020
- February 2020
- November 2019
- November 2018
- July 2018
- April 2018
- February 2018
- December 2017
- October 2017
- September 2017
- August 2017
- June 2017
- May 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- July 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- September 2013
- August 2013
- July 2013
- May 2013
- April 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- June 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010