The Feed Me Feed

Hi there! My name is Nia and this is a fun little blog about food. Follow for recipes, tips, and tricks 💛

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fresh picked strawberries layered with homemade honey whipped cream and homemade granola make for the perfect afternoon snack. 

Ingredients

1 Cup strawberries rinsed, drained and cut in half

½ Cup whipping cream 

1 T honey

¼ Cup granola

Recipe

1. whip cream with whisk or blender until light and fluffy

2. fold in honey

3. Layer strawberries, fresh cream, and then granola in a jar; or simply add berries into bowl and top with cream and then granola.

tips 

- no time to whip cream? use a can of whipped cream instead! 

- vegan? a can of coconut whip will do the trick to keep this creamy and delicious!

-strawberries don’t look good at the farmers market? try peaches, blueberries, figs, or even grapefruit!

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IT IS TIME FOR PORK BELLY! When I find I have the extra coin to go to KBBQ, pork belly is one of the meats I order like 3 times. It’s. So. Good. But nobody has KBBQ pork belly money just lyin around in this economy. Which is why I have perfected this recipe. It’s gonna give you SPICY, SWEET, UMAMI goodness! 
Ingredients 3 T Gochujang* 3 T Mirin* 2 T Sugar 1 Tsp Salt 1-2 lbs Pork Belly 
Recipe 
1. Mix the first 4 ingredients together with a whisk until the sugar is dissolved. Go ahead and give it a little taste. Want more spice add in some chili paste. More sweetness? Add in more sugar. More soury and Umami goodnes? Salt and Mirin. 2. Go to an Asian market and get some sides. Because while we are cutting cost we also know our strengths and weaknesses and kimchi and seaweed salad are not my personal strength. 3. Put on some rice. (I trust we can do this but if not its a simple 1 to 2 ratio. Add 1 cup rice to 2 cups water. Bring to boil then reduce to simmer until water is all gone! or boil in a bag rice is an option I am not here to judge.) 4. Cook the pork. I the pleasure of using an outside grill. If you don’t have one an indoor one will work. If you don’t have one put it on your list to get one and then cook these guys up in a regular pan. 5. ASSEMBLE! Put some rice down. Cut the pork belly with some scissors onto your plate. Add in veggies and sides. Optional drizzle of Sriracha or Sesame oil. BAM. KBBQ on a budget. 
* if you don’t have this just use Sriracha. It’s your kitchen do what you want!!!

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SLIDE INTO THE WEEKEND WITH BOOZY MUDSLIDE POPSICLES!

These guys are so easy to make but so so good! And if your asking are they really boozy the answer from my tipsy recipe testers is a resounding YES! So please please please enjoy responsibly :)

Ingredients:

1/2 cup of heavy cream

1/2 cup of coffee (double this for dairy free option)

1/4 cup of each of the following-

Coffee liquor (we used kahlua),

vodka (we used stoli but chocolate ciroc or vanilla absolut would bothe be DELICIOUS),

Irish Cream (baileys is a classic for a reason)

Optional:

1/2 cup melted dark chocolate

1/4 cup cacao nibs

RECIPE:

Combine all the ingredients (except melted chocolate and cacao) in a medium sized bowl with a whisk until well combined. Fill 8 popsicles molds with filling and freeze overnight.

Top boozy pops with melted chocolate and a sprinkle of cacao nibs. (I think the coco bitterness adds to the sweet creamy popsicle but be warned. They are VERY bitter!)

Last step is the make sure you are over 21 so you can enjoy these bad boys all year long!!

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Cod with roasted tomatoes, pasta and sautéed kale!

Step 1: preheat oven to 450 degrees. Season fish liberally with salt and pepper. Add to a cast iron skillet warming up with about a tablespoon of a light colored oil. Add in around 3 vines of tomatoes. (Around 2 cups) and season again with salt and pepper and olive oil. Add into oven for about 20 minutes or until tomatoes have bursted. Add in 4 smashed garlic cloves for another 10 minutes.

Step 2: while fish is in the oven bring a pot of salty water to boil. Once at a rolling boil add in angel hair pasta. (For 2 people half a package was more than enough) Cook until al dente and drain reserving 1/2 cup of pasta water. In a the warm pot add in 1/3 of a stick of butter with crushed red pepper flakes and 4 tablespoons of capers or 1/2 cup of black olives. Stir until aromatic and then add in the pasta, the pasta water and 1/4 cup of dry white wine.

Step 3: ASSEMBLE AND EAT! I paired mine with the kale recipe that I use for breakfast! Recipe is on my Instagram! First i plated the pasta. Then i scooped up some of the tomatoes and put them along side with a healthy serving of kale. I topped it all of with fish, lemon, more crushed red pepper flakes and basil. (Okay okay I had a glass of wine too!)

Enjoy!

[thefeedmefeed]

fresh picked strawberries layered with homemade honey whipped cream and homemade granola make for the perfect afternoon snack. 

Ingredients

1 Cup strawberries rinsed, drained and cut in half

1/2 Cup whipping cream 

1 T honey

1/4 Cup granola

Recipe

1. whip cream with whisk or blender until light and fluffy

2. fold in honey

3. Layer strawberries, fresh cream, and then granola in a jar; or simply add berries into bowl and top with cream and then granola.

tips 

- no time to whip cream? use a can of whipped cream instead! 

- vegan? a can of coconut whip will do the trick to keep this creamy and delicious!

-strawberries don’t look good at the farmers market? try peaches, blueberries, figs, or even grapefruit!

[thefeedmefeed]

Hi everyone! It is finally a day to be with our families and eat a ton of food. However some of us might have missed the mark on making delicious dishes for our loved ones. These last minutes sides and glazes will make you a hit at any potluck or dinner table you stroll to on this fine thursday. But they're all so delicious you’ll be making these year around. Remember to always taste your food and adjust seasonings before you serve it!

Roasted Brussel Sprouts

1 package (12 oz) Brussel Sprouts 2 Tb. Olive Oil (or Butter) 2 tsp. Salt 2 tsp. pepper

-Preheat oven to 450 degrees -Rinse and dry Brussel Sprouts -Cut Brussel Sprouts in half -Add to empty bowl and drizzle with olive oil and seasonings. -put on a baking sheet and bake for 15 minutes or until sprouts are deep golden brown around the edges.

Mashed Potatoes

1 large back of golden potatoes 1 cup heavy cream 1/2 stick of Butter 1 Tb. Salt 2 Sprigs of Rosemary

-Bring a large stockpot of water up to boil -Chop potatoes in fourths or bite sized pieces -Add to boiling water and cook until tender (15 minutes) -Drain and add back into hot pot -Add in butter, salt, rosemary, and cream -Mash together

Glaze for Chicken, Turkey, or Cornish Game Hens 1 Cup Maple Syrup (REAL MAPLE FOLKS!) 3 Tb. Melted Butter 3 Tsp. Smoked Paprika 3 Tsp. Salt 2 Tsp. Pepper 1 Tsp. Cumin 1/4 Tsp. Cinnamon

-Mix all Ingredients together in a small bowl - Baste on meat or veggies 15 minutes prior to taking out of the oven

[thefeedmefeed]

BEEF BOURGUIGNON

French food has a bad reputation of being too difficult to make. When thinking of french food you often think of an over priced meal a trained chef took way too long to prepare. This actually isn't true. French food is usually simple provincial dishes anyone can master. Beef Bourguignon is a classic French dish full of hearty meat, savory root vegetables, and lots of wine. It takes a minute to simmer, but once all the ingredients are in you're on your way to a fall or winter dish that will woo anyone you serve it to! I leave out the mushrooms because I am not the biggest fan, but if you do enjoy them by all means have at it. Also notes at the end will show how easy it is to ‘veganize’ this recipe (thats not a word but i am gonna roll with it). Being a stew type of dish this recipe feeds a ton; feel free to half the recipe or freeze leftovers! (Should be good for a few months!)

Ingredients 4 strips thick cut bacon (diced) 3 lbs. beef chuck roast (2 in chunks) 1 large onion (diced) 3 carrots (thick slices) 2 parsnips* (thick slices) 4 T flour 3 C red wine** 2 cans beef stock 1 T tomato paste 2 bay leaves 2 sprigs of thyme 2 sprigs rosemary 3 T Italian seasoning 2 T butter 1 T oil* 1 lb. mushrooms*

Step 1: in a large stockpot cook diced bacon until fat has rendered off then remove from pan Step 2: dry beef cubes with paper towels. season liberally with salt and pepper + 1 T italian seasoning then coat using the 2 T of flour Step 3: in batches sear coated cubes in bacon fat until browned on all sides then remove Step 4: add carrots, onions,  and parsnips to the pan. season with salt and pepper. cook until onions are translucent and carrots are tender Step 5: make a well in the center of the pan, add tomato paste+remaining flour. whisk 1 minute Step 6: add red wine and beef stock Step 7: bring to boil and reduce to simmer Step 8: add bay leaves, rosemary, thyme, italian seasoning, beef, and butter. stir to combine Step 9: simmer on low heat or in crockpot for 3-4 hours until the beef is tender. Step 10: heat a separate pan with oil and cook mushrooms until tender and reduced by half their volume. season with salt and pepper to taste. To Serve: Add mushrooms and bacon during last minute cooking. serve with mashed potatoes, cooked egg noodles, or simply with bread!

*= optional ingredients. feel free to leave out these ingredients! **= remember to cook with wine you would drink! it doesn't have to be expensive but good enough to drink! V- to veganize this recipe simply replace beef with mushrooms and take out the flour used to coat the beef. Use veggie stock instead of beef stock. Whisk 2 T. cornstarch in 1 T. of  hot water and add to pot before reducing to a simmer in step 7! follow the recipe but reduce cooking time to 1 hour!