Jumping back into the game after a looooooong hiatus with the quickest of quick takes. About food. Because I'm hungry. Although blogging about food on a Friday in Lent doesn't seem quite right... increased penance, maybe?
And although I've been thinking about this post for a while and planning it out in my head (i.e., fantasizing about food), I've been spending all my spare computer moments launching my new project (if you're interested, you can read about it here and visit it here). So I wasn't totally on my game to make sure I had pictures of each recipe, which I'm sure violates some major blogging law.
As you can see, I'm more than a little bit obsessed with Smitten Kitchen right now. I make no apologies.
So here are seven of my current favorites in the kitchen:
Japanese cabbage & vegetable pancakes--delightful as a side dish, but absolute perfection for breakfast with a fried egg on top.
Tequila-lime slaw with cilantro
Loosely based off this recipe here. I don't really measure, so it turns out a little different each time. The fresh cilantro is worth the work, and if you don't have tequila then a splash of vinegar works just as well. If you use both red and green cabbage and add some carrot (I use a vegetable peeler to get long strips) then it is quite visually stunning as well as delicious. I'm kicking myself for not taking a picture the last time I made it!
And although I've been thinking about this post for a while and planning it out in my head (i.e., fantasizing about food), I've been spending all my spare computer moments launching my new project (if you're interested, you can read about it here and visit it here). So I wasn't totally on my game to make sure I had pictures of each recipe, which I'm sure violates some major blogging law.
As you can see, I'm more than a little bit obsessed with Smitten Kitchen right now. I make no apologies.
So here are seven of my current favorites in the kitchen:
--- 1 ---
Okonomiyaki
Japanese cabbage & vegetable pancakes--delightful as a side dish, but absolute perfection for breakfast with a fried egg on top.
--- 2 ---
Roasted broccoli
I can't even put into words how much I love broccoli roasted in the oven. Toss with a little olive oil, spread it out on a baking sheet, sprinkle with salt and pepper (or whatever you would like), and throw it in the oven for 20-25 minutes at 450 (make sure it gets crispy--that's the key).
I can't even put into words how much I love broccoli roasted in the oven. Toss with a little olive oil, spread it out on a baking sheet, sprinkle with salt and pepper (or whatever you would like), and throw it in the oven for 20-25 minutes at 450 (make sure it gets crispy--that's the key).
--- 3 ---
Loosely based off this recipe here. I don't really measure, so it turns out a little different each time. The fresh cilantro is worth the work, and if you don't have tequila then a splash of vinegar works just as well. If you use both red and green cabbage and add some carrot (I use a vegetable peeler to get long strips) then it is quite visually stunning as well as delicious. I'm kicking myself for not taking a picture the last time I made it!
--- 4 ---
Plain spaghetti noodles with nothing but parmesan cheese has always been one of my favorite things. This made me feel very grown up and accomplished, while still basically enjoying one of my favorite comfort foods. I used spinach (chopped, fresh) instead of broccoli rabe because I don't think I've ever even seen it at the store. It was everything I dreamed it would be (especially with broccoli on the side).
--- 5 ---
I spent a three week "study abroad" (hey! let's get three credit hours for being tourists!) in Vietnam my senior year of college. It was incredible. So was the food. Oh my goodness the food. This reminds me a bit of that trip. Don't skip on the mint.
--- 6 ---
Bread is one of my love languages. This one is simple and satisfying. We use it for wraps (usually with barbeque) and then put honey on it for dessert. And then peanut butter on it in the morning for breakfast. I always make a double batch for us because if there are no leftovers I'll probably cry. But I just cook it on a hot griddle--I haven't tried the open flame technique.
--- 7 ---
I had never even heard of farro (it's a variety of wheat) until I stumbled across this recipe on--you guessed it--Smitten Kitchen. I made it for the first time last summer when I actually had basil that I had grown in my own garden to put on top (all of you with chickens and ginormous gardens and stuff can just be quiet and let me bask in my tiny little agricultural accomplishments, mmkay?). I promptly fell in love. It wasn't quite enough for a main course for us, but we love it as a hearty side dish. I saute the onions first, because I had a bad experience once with some other recipe where everything was supposed to cook together and the onions came out super crunchy. And I'm very sparing with the crushed red pepper flakes because I'm a wimp. But I make up for it with extra basil and parmesan.
So there you go, seven quick current favorites. And now I'm hungrier than when I started. Dang it.
These all sound amazing. I need that Okonomiyaki right now.
ReplyDeleteYes! Doooo itttt! ;)
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