all about food

married to a wonderful man and in love with food..

[allfoodlove]

happy birthday America!

[jerryjamesstone]

How to Revive Stale Chips

[buzzfeed]

Michael Brown’s family issued this statement after a grand jury did not indict Darren Wilson.

[allfoodlove]

welcome back! where have you been?

Thanks nonny. I have been basically everywhere in last couple of months. We started off in Nepal where hubby was doing a fellowship for 3 months. It was absolutely beautiful. We then went to Thailand, China, South Korea. Went on to Dubai, Morocco, down to Nairobi then onto South Africa. Then went up to Europe. Spent two weeks in a cottage in Ireland countryside. Went to Paris, London, Milan, Florence and ended the trip with a three stay with the in laws in Connecticut...

[allfoodlove]

I've been back in the country for three hours and this was my first purchase. Feels good to be back in US soil 🇺🇸🇺🇸

[allfoodlove]

Due to unfortunate family emergencies, I am going to be taking a break from this blog for a while. As of right now, it does not seem like it will be a permanent break but this summer hubby is doing a clinical rotation in Nepal and I'll be going with him so I might not be back till this fall. If anyone has any questions or concerns, feel free to DM me. 

[allfoodlove]

adapted from the perfect scoop makes 1 quart 3 cups fresh blueberries 1 1/2 cups vanilla or plain greek yogurt 3/4 cup sugar 1 tablespoon vodka 2 teaspoons fresh lemon juice

in your food processor, combine the blueberries, yogurt, and sugar and blend until smooth.

strain the mixture using a fine mesh strainer to remove the blueberry seeds.

mix in the vodka and lemon juice and chill for at least one hour or over night. 

process in your ice cream maker and transfer to a container to freeze completely. 

[neekaisweird]

Vanilla Bean Crepes with Peaches and Cream

[allfoodlove]

[foodopia]

Who doesn’t like a fresh, warm doughnut right out of the oven? 6 delicious doughnuts:

Old-Fashioned Sour Cream Doughnuts

Peaches and Cream Doughnuts with Pistachios

Mini Chocolate Doughnuts

Lemon Poppy Seed Doughnuts

Baked Gingerbread Doughnuts with Orange Cream Cheese Frosting

Vanilla Cream Filled Doughnuts

[allfoodlove]

Recipe adapted from America's Test Kitchen Healthy Family Cookbook and A Spicy Perspective

Ingredients

12 large egg whites (see note below)

6 large egg yolks

2-3 ounces goat cheese, crumbled

3 tablespoons 1% milk

2 tablespoons chopped fresh parsley

2 teaspoons grated lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

4 teaspoons olive oil, divided

1 small onion, minced

1 clove garlic, minced

4 ounces wild mushrooms (I used shitakes and oyster mushrooms)

6-8 drops truffle oil (optional)

1 small zucchini, chopped

Instructions

Position an oven rack 6 inches from the broiler element in your oven. Whisk the egg whites, eggs yolks, goat cheese, milk, parsley, lemon zest, salt, and pepper together in a bowl.

Heat 2 tablespoons oil in a 10 or 12-inch stainless steel skillet (see note at the top of the recipe) over medium-high heat until shimmering. Add the onion and cook until soft, about 5 minutes. Add the garlic, stir, and cook for 1 more minute. Add the mushrooms and the truffle oil, if using. Cook the mushrooms until they are mostly cooked and deep brown, five to ten minutes. Add the zucchini and cook and sauté for another 2-3 minutes.

Remove the veggies from the pan, place on a plate, and set aside. Wipe out the pan with a paper towel. Add 2 teaspoons of oil to the skillet and place over high heat. Swirl the oil over the bottom and sides of the pan so it is thoroughly coated.

Pour the egg mixture into the pan and immediately swirl the pan so that a crust forms in the surface of the skillet. Distribute the veggies evenly over frittata -- DO NOT stir. Cook until the bottom is lightly browned, 1 to 2 minutes. Transfer the skillet to the oven and broil until the frittata has risen and the surface is puffed and spotted brown, 3 to 4 minutes.

Take the skillet out of the oven (don't forget, it's hot!!) and let stand until the eggs in the very center are cooked and moist, but not runny, 1 to 3 minutes. Loosen the frittata all along the edges with a spatula and slide (you might need to help it along) onto a serving platter.

Unless you're planning on making crème brûlée or some other project that's going to use 6 egg yolks, you can use 6 whole eggs and 3/4 cup store-bought egg whites (America's Test Kitchen recommends Eggology 100% Egg Whites), found in your grocery's egg aisle.

America's Test Kitchen suggests using a nonstick skillet for cooking the frittata in, but my nonstick skillet can only handle up to 500 degrees in the oven, so I adapted their method using a 12-inch stainless steel skillet. If you've got a nonstick skillet that can go in the broiler, you can skip the second oiling of the pan.

[allfoodlove]

Ingredients

Crepe:

½ cup water

½ cup milk

1 cup all-purpose flour

2 tsp. sugar

1 tsp. vanilla extract

2 eggs

Unsalted butter for greasing pan

Filling (you can add more or less depending on your preference):

2 cups sliced strawberry

4 medium bananas sliced

4 tablespoons of Nutella

Instructions

Add all of the crepe ingredients into a blender and mix. Or you can add to a mixing bowl and use an immersion blender.

Mix until perfectly smooth. If you used a blender transfer to a mixing bowl. Cover and refrigerate for at least one hour.

Great a nonstick, 9″ pan with the butter over medium-high heat.

Once pan is heated, tilt pan slightly and pour about ¼ cup of the batter into the pan on the upper edge and immediately swirl the pan so the batter covers the whole bottom of the pan.

Cook for about a minute until it bubbles slightly and looks like it set.

Carefully flip the crepe and cook for just about 10 seconds.

Transfer to a plate and repeat with rest of batter. Regrease the pan each time.

For the filling: Slice up the bananas and strawberry and mix with the Nutella.

Once crepes are finished, spread about ½ cup of the mixture down the center of the crepe and fold over the sides.

Drizzle with melted Nutella and sprinkle with powdered sugar.

[allfoodlove]

look at that gorgeous sunset

[mothernaturenetwork]

Recipe: Guacamole Grilled Cheese Sandwich

[allfoodlove]

From Buzzfeed aka all the recipes I'll be making in the next couple of weeks

[allfoodlove]

What you need:

1 cup all purpose flour

½ cup whole wheat flour

¼ tsp. salt

½ tsp. baking soda

¼ cup earth balance

2 tbsp. olive oil

1/3 cup brown sugar

1/3 cup granulated sugar

1 flax egg (1 tbsp. ground flax seeds with 3 tbsp. water)

2 tbsp. almond milk

1 tsp. vanilla

1/3 cup dark chocolate chips

How you do it:

Preheat oven to 375. Line a cookie sheet with parchment paper.

In a medium bowl, sift together all purpose flour, whole wheat flour, salt, and baking soda. Set aside.

Place earth balance and olive oil in a large bowl. Using an electric mixer, whip for about one minute until smooth. Add sugars and continue to blend with the electric mixer for 1-2 minutes until fluffy. Add flax egg, almond milk, and vanilla extract; blend for about 30 seconds until well combined.

Slowly blend the dry mixture into the wet mixture by hand, just until combined. Fold in the chocolate chips.

Cover the bowl with plastic wrap and chill for at least one hour.

Scoop one tablespoon of cookie dough and form into ball. Place on the prepared cookie sheet and lightly press down on the dough to flatten.

Bake for 8-10 minutes until edges begin to brown. Cool for five minutes and then transfer to a cooling rack.

Yield 12 cookies

[allfoodlove]

Ingredients

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon reduced-sodium tamari (or shoyu or soy sauce)

1 teaspoon agave nectar

1 tablespoon minced fresh ginger (or ½ teaspoon ground ginger)

1 tablespoon minced fresh garlic (or ½ teaspoon powdered garlic)

½ cup chopped scallions

½ teaspoon cumin

½ teaspoon coriander

pinch cayenne pepper

Instructions

Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.

Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.

In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.

Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.

Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.

Preheat the oven to 450 degrees.

Line a baking sheet with parchment paper.

Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.

Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!

Notes

Recipe adapted from Savvy Vegetarian.

I miraculously had all of the marinade ingredients on hand, but I'm sure you could omit an ingredient or two without any problems.