Montana marie Fredrick

Mostly food.

[montanamariefredrick]

Bless my father for this meal. I came home and he immediately put me to work separating the pasta he made. Pictured is homemade linguini with sautéed vegetables, taleggio DOP cheese 🧀, and just the right amount of lemon 🍋 juice to add that special tang. Topped with extremely fatty ribs 🙈🐖. Highlight was definitely the cremini mushrooms 🍄, imo they are so fun to bite into, so rich in flavor, and especially aromatic. Eat fucking well!! (à Chicago, Illinois)

[montanamariefredrick]

A day in the life...✨👩🏾‍💼🍝 (à Chicago, Illinois)

[montanamariefredrick]

I've decided to start working out at 6am and holy shit was I unprepared to function on 4 hours of sleep, walk my dog, walk to the gym, walk home, then get work done, and of course attend my favorite group fitness class by 5:30pm. So when your mind ain't right, you better be eating right. This wonderful dinner saved my day (obviously I had breakfast and lunch🤗😋). Kale and iceberg salad, brown rice, grilled chicken breast, and black beans. Literally nothing feels better than smashing on some clean eats and then not feeling heavy as f💥ck the next morning. Eat well to be well 😏. (à Chicago, Illinois)

[montanamariefredrick]

Happy St.Patrick's Day🍀!! Be smart, be safe, make good decisions (for your stomaches sake 🙍🏾). To celebrate, let's take a moment to lust over this amazing little bed of greens and grains. Of course with corned beef, my dad marinates it in cloves, not sure if that's normal but it adds such a special and warm flavor to it. All topped with a toasted sesame ginger dressing. Btw, I don't just eat salad...but you knew that 😏👍🏾 (à Chicago, Illinois)

[montanamariefredrick]

I just got back from the gym where I showed my mom all the exercises in a month long plan I just wrote her. So in that spirit, here's a nice savory salad 🥗 you can easily put together. I feel like the best way to get your mind ready if you're looking to eat cleaner and improve your "diet", hate using that word bc diet feels temporary and we should really focus on changing our habits and our lifestyle. Anyway! The best you can do is to make small simple changes so you don't get overly anxious 😩. This salad is the perfect example of things you might already have on hand. Plain iceberg lettuce, beets (can be baked or grilled), steak keep it under 2oz, I think that's 1/4 cup, and then simple dressing. This is perfect for dinner as you are satisfying yourself with the hearty steak but also making sure that you're training your mind to make good choices and get creative with salad and other vegetables 🥒. Get to it everyone!! Btw. Wine is there for styling, 🍷 🙈cause you know how it be on 'gram. (à Chicago, Illinois)

[montanamariefredrick]

Had lots of kale in the house the other day so I put this together really quick. Sautéed shallots and green bell peppers with a little white wine and butter. Roasted pine nuts at 400°F for about 3 minutes, then threw them all in the blender with a little Parmesan. This made the perfect pasta sauce for this ravioli we had on hand. Kale is great for eating in its whole form, but if you haven't tasted it blended before I highly recommend going easy on it as some varieties can be very strong💥! Adding a more neutral tasting green like arugula or spinach to balance it out is definitely the way to go👌🏾. Happy cooking!! (à Chicago, Illinois)

[montanamariefredrick]

Making your perfect pasta sauce

I find that every great pasta sauce begins with your main vegetable. Whether it’s your classic tomato, seasonal squash or simple shallot, this will not only contribute to the main flavor, but will also give it a specific color, warmth, and overall “experience” to your dish.

Next, you want to think about supporting vegetables. These are meant to enhance your main vegetable and give it extra notes of flavor. What do I mean by this? Think garlic, onions, chives…the list goes on. These vegetables, whether you focus on one or all, are there to give specificity to your main vegetable.

Herbs. This topic alone could merit a million posts, but to keep it simple for this purpose, this will give it that lingering taste—obviously if you put too much garlic, it will render everything garlicky, which you don’t want! There are so many herbs out there, some can serve as faint enhancements to your flavor pairing well with each bite, and others are noticeable from a quick whiff. Whatever you choose, I highly recommend you take the time to imagine what taste you wish you accomplish—think vision board, but for your taste buds! If you don’t immediately enter your taste-bank of every food you’ve ever eaten, try to think of your favorite dishes and what herbs stood out to you. If you’ve ever dreamed of a fresh and tangy salmon, try dill! Or, if you dream of those warm notes in your favorite curry’s, try cumin!

Spices. Just like herbs, there are so many of them. From your standard pepper and paprika, to lemon pepper and smoked paprika, you’ll find classics and hybrids abound, but what’s most important is what will enhance YOUR sauce. Again, like the herbs, take the time to imagine the flavor you are trying to accomplish. I know it seems silly at first, but it could actually lead to you making an ok pasta sauce versus something that blows your taste buds. I know that’s dramatic, but this is literally how I cook, and that’s why you’re here, so trust me 🤗.

Now that you’ve got your ingredients all narrowed down let’s talk about the physical cooking aspect. There are two ways to begin cooking a sauce, the first is to roast, and the second is to sauté. Both methods have their differences, which are: temperature, time, transformation, and taste. These 4 T’s are what you will want to focus on when choosing a cooking method. Of course you can mix it up and do both (if you do, A+ you’re already a pro), but if you would rather stick with one, that’s totally ok just understand how it’s done. Depending on your main vegetable you might have to use the oven. Thick gourds, like squash or pumpkin, their thick skin make the oven perfect for breaking them down into tender and juicy vegetables to start with. Temperature and time pretty much go hand in hand, no matter what you are cooking. Generally, if you are cooking your vegetables in the oven you don’t want them to over wilt. What does this mean, don’t let them all go black. I know that seems simple, but trust me if can happen in seconds if you aren’t paying attention. The perfect wilt is when they are browning, but not black. Tomatoes and garlic can take the heat and undergo magical transformations giving them a sweet and aromatic taste. For these specific vegetables, look for very visible brown spots and a clear softening of the skin. There is literally nothing better than roasted garlic and tomatoes, so be sure to incorporate this if it fits! Pre-heating at 400°F is a good place to start. Why? Remember, you aren’t baking your sauce, you want to get them in and out in time to throw them all in the blender. This is with the exception of gourds, these will take a bit longer, think 30+ minutes, so keep this is mind if you are crunched for time.

I generally like to get all of my vegetables in a bowl, drizzle them with olive oil, throw in my herbs and spices, and then get to cooking. I feel like I should also talk about cutting. Since you will be throwing them all in the oven, to then put them in a blender, you really don’t need to cut anything—especially not your tomatoes. However, I generally like to cut my onions either in half or in quarters, and chop a whole garlic bulb in half, or simply toss in whole cloves. If you are using a gourd, you should try to cut it in half or in quarters, depending on size.

Once you’ve taken all of your ingredients out of the oven or off of the stove, throw them all in the blender, and blend to your desired consistency. Add in desired amounts of salt and pepper, and you’re done! If you don’t have a blender, don’t freak out. Try to cut and chop your veggies down to bite size servings, toss them in with your pasta, add a bit more olive oil, and you have a wonderful veggie pasta medley that is just as amazing!

[montanamariefredrick]

#earthporn#france#hiking#alps

[montanamariefredrick]

#hiit#fitgirls#girlsthathike#hiking#earthporn#france#randonner

[montanamariefredrick]

[montanamariefredrick]

[montanamariefredrick]

Never experienced such a drastic change in temperature, oh wait...

[montanamariefredrick]

Chamchaude, Montaigne Chartreuse, Alpes. 6,831ft #hiking#france#grenoble#alps#mountains#earthporn

[montanamariefredrick]

I only came for the food...😏#barceloneta (à El Pacífico)

[montanamariefredrick]

Throwback to when I had it this good @bowiexie #foodporn #foodpics#cooking#chinesecuisine#VSCOcam

[montanamariefredrick]

Hello beautiful bowl of "bibimbap", using quotations bc you were lacking the ✨special✨hot pepper sauce and the perfect sunny egg. Despite your flaws, I will be calling for you everyday at lunch time 😘 #bibimbap#lunch#internlife#foodpics#foodporn

[montanamariefredrick]

This survey only applies to those who work or study in the U.S or Canada.

Hello my dear friends!

I am currently interning at a social network and am working on a potentially exciting project aimed at making travel more affordable and accessible for undergraduate and graduate students. If you are a travel enthusiast or spend a lot of time on tumblr wishing you were, then please take this survey. 

I promise in a month you will be very happy you did!