speaking of salads and such, sometimes i just want a huge bowl of healthy and tender winter greens – lightly sautéed and wilted in garlic and olive oil… so colourful and vibrant and good for you!!
before and after…
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{what’s for dinner?}
9 Feb
pan-seared mahi mahi – crusted with old bay and lemon juice, served with homemade roasted corn and shishito pepper succotash, and a glass of miller high life – ‘cuz we fancy. 😉
what are YOU having for dinner??
{savory split-pea soup}
19 Janthis is a dish that i find myself craving during cold winter months. it is full of healthy protein and fiber, it is super comforting, and it is loaded with flavour. this can be made vegetarian or even vegan, but i added some ham to mine and simmered in my home-made chicken bone broth. it is so simply delicious!
savory split-pea soup…
i used a dried soup mix that i had in the pantry with split green and yellow peas, red lentils, dehydrated veggies, and a spice blend. i also used about equal parts homemade broth/water and seasoned to taste. i didn’t use a lot of extra spices in this soup because i honestly just love the flavour of the peas after they’ve been simmering in the broth and with the ham and hints from the bacon fat permeating throughout. although i did add in some dried parsley and of course S&P.
you could easily just use dried split peas for this recipe, and add in whatever veggies you want, chopped or frozen… typically a mirepoix mix provides the most aromatics, and that is my go-to.
i sautéed a diced onion in some bacon fat {i know!} until tender, then i deglazed with a little white wine vinegar… {typically i would use a dry white wine but i didn’t have any at the time.}
to the stock pan, i added the liquid mixture of about 2 quarts chicken broth and 2 quarts water and brought to a boil, then added in about 2 cups of the split pea mixture. i cooked the peas down for about 15 minutes on high heat, tossed in some ham, then simmered on low-medium heat until i found the consistency i wanted…about another 30 minutes.
i added in some diced ham at the last minute, because it was already cooked and thinly sliced… then simmered again on low for an additional 5-10 minutes. this made about 3-4 quarts of soup in total. i shared some with a friend and also canned a couple of pints for the future.
it totally hit the spot! i have been eating it for 2 days and will probably have some more tonight! it’s also one of those soups that gets better the next day! 🙂
before and after 🙂
nom nom, slurp slurp.
{final tomato harvest of 2022}
14 Octthis foto captures only a fraction of the amount of tomatoes i harvested a couple of weeks ago…
easily, upwards of 10 pounds of tomatoes were on the plants before i decided to pull them up. i lovingly called them “jelly bean tomatoes” and to be honest, i think they may have been a self-seed/rogue plant. they are so prolific and delicious! i am going to save some seeds in hopes of planting them again next year…
since so many of them were still green, i pickled some for the first time ever. and i also made some sauce with a blend of both. 🙂
{inspired by : stracciatella}
1 Octthis simplistically yummy soup was inspired by the same instagram account i mentioned in a previous post {see recipe here} which i stumbled onto one night while scrolling and searching for recipe inspiration. i had never heard of this dish, but then i did some research and found out that it is derived from roman culture and the word stracciatella actually translates to “little rags” – which i think is both adorable and poignant. it was created to use up kitchen scraps… as {in my humble opinion} some of the best meals always are!
this soup is so simple and easy to make. the chicken stock is the most time-consuming part of this recipe. sure, you can buy it… but homemade is best! in my kitchen, i tend to make chicken stock about once a week. i use it for everything and i sip on the bone broth a lot during cold winter months and/or freeze or can it for future use. and now that we are officially in the autumn season, and the weather is cooling down, i am truly enjoying this soup even more. although, i tend to enjoy soup year round.
as you know, we appreciate simplicity around here at food and foto. quality in = quality out. simple, healthy, clean ingredients lay the foundation and make for the most enjoyable meals.
this is one of my new favourite soups! so soothing, so comforting, so simple, and so delicious.
- 8-12 oz chicken stock
- 1-2 eggs, beaten
- 1/4 cup parmigiana reggiana
- 1/4-1/2 cup fresh spinach
- S&P to taste
- parsley, optional
a crumbled up parmigiano reggiano swirl via stovetop sauté pan – also optional. {but adds some great flavour and crunch!}
method :
heat stock on medium to high and wilt in spinach. drop in the egg{s}. stir in grated cheese and season as desired.
#sipsip #nomnom
{homemade chow chow}
14 Sepi had never heard of chow chow until i lived in the south a few years back. y’all know i’m a big fan of sauerkraut… and this has similar ingredients, but with a different taste and process. chow chow is not fermented, although i’m certain you could change the ingredients and i bet a ferment would also taste amazing!
what i enjoy about making stuff like this is you don’t have to be so specific. you can play around with different measurements and/or sizes of veggies, combinations of veggies, etc. being in the kitchen is all about exploring, and i love to “play” with my food… and that is something i will never stop doing! 😀
some recipes that i explored suggested adding green tomatoes and/or spices or hot peppers… but this is what i came up with :
simple ingredients :
- cabbage
- onion
- green pepper
- red/yellow pepper
simple brine :
- 1/4 cup salt
- 1/4 cup sugar
- 1 cup vinegar
- 1 cup water
start by heating brine ingredients in a sauce pan on low-medium heat until salt and sugar dissolve, then allow to cool to room temperature.
if you find that you have extra brine, you can always save it for something else like pickles or whatever other veggie you may want to use.
meanwhile, finely chop up all of the veggies…
pour {slightly cooled} brine mixture over the ingredients…
take some pictures, if you fancy…
then, add lid and store in the refrigerator for about a week. you can also use this same recipe and then pressure can or water-bath can and store in the pantry.
i made it both ways and both were delicious! i have one more jar left in the pantry, and i have been using the jar in the fridge for all kinds of fun stuff! it is SO GOOD with sausage or on a pork roll/bun… it adds the perfect balance of sweet to the savory. and it’s also good as a little snack or adding it to a charcuterie board or on a cracker, etc.
one thing I do like about the “canning” method is that the texture is a little softer. heat-processing this does break down the veggies a bit more and although i like it both ways, i do prefer the canning method. the nice thing is, canning is always an option even if i start with the fridge method.
do you like and/or make chow chow?! please share your comments and/or recipes below!
{candy cane beets – aka chioggia beets}
19 Julthese are one of my all-time favourite vegetables! i do enjoy beets, but i mostly enjoy these because of the way they look! from the outside, you wouldn’t know that they looked like this inside. but that’s part of what i love about them!
please meet the “candy cane beet” – also known as “chioggia beet” – aren’t they just magnificent?!
my two favourite ways to eat them are :
- raw, sliced thin, with himalayan pink salt
- steamed then cooled to room temp, just as is
fun food facts :
also known as “bulls eye beets” – this unique specialty produce item has a sweeter, more robust flavour profile compared to its other beet cousins. they are named after a region in italy, where they predominantly grow. chioggia beets are an excellent source of manganese, folate, vitamin c, magnesium, potassium, and fiber. the leaves of this vegetable are also edible, and serve well sautéed, steamed, or as a chard substitute.
{blue cheese steak salad}
11 Juli love to enjoy food leftovers the very next day… and it’s even more fun when i create something different with the leftover item i’m using. for example, after making this meal, i use the steak the next day for a yummy salad with blue cheese. it’s one of my favourite go-to meals these days. light and refreshing, but still flavourful and filling. high in protein, and always a crowd-pleaser.
simple ingredients, as per usual {measuring with the heart and “some” of each :
- leftover room-temp steak {i typically use grass-fed strip loin}
- hard-boiled egg{s}
- blue cheese crumbles
- chopped crisp romaine lettuce
- chopped scallions
- blue cheese dressing
- croutons {optional}
- tomatoes {optional}
this is a staple in the food & foto household. it’s also a big hit at parties or gatherings and is packed with nutrients and flavour! it also makes a good lettuce wrap! i opt for grass-fed meats whenever possible… they are higher in nutrition and i believe they taste so much better!
{inspired by : big salad, little steak}
4 Juloops, this email was accidentally sent out last month – my mistake… anyway, happy summer, y’all!
i found this recipe through an instagram account {@katherinewants} and i was inspired to try it.
it’s adorably called – “big salad, little steak.”
i have been eating this at least 1-2 times a week, lately. it satiates me in such a way, and it’s also easy to make {now that i’ve mastered it}. i used to be so intimidated by cooking steak… i would always overcook it and/or ruin the overall taste or quality. so i hadn’t tried making it in years. then i discovered this recipe and method for cooking steak, and i am proud to say i’ve been nailing it every time! i don’t have a grill, so using a cast iron pan is perfect for my apartment lifestyle.
i believe three key factors make the main difference in how this steak is prepared :
- quality of steack
- quality of butter
- basting!!!
the best meals always start with some of the simplest ingredients :
- grass-fed strip steak
- garlic
- shallots
- rosemary & thyme
- grass-fed butter
- romain lettuce
- parmigiano reggiano
- caesar dressing
the best meals also start with some of the simplest techniques :
- bring steak to room temperature
- season steak liberally with salt & pepper
- add steak to a very hot cast iron pan and sear on one side for approximately 2-3 minutes
- turn steak on its side to render the fat
- flip steak to other side and add butter, garlic, shallots, and herbs
- baste, baste, baste – approximately another 2-3 minutes or until internal temp of 110
- remove from heat and allow to rest
slice steak to your desired thickness. serve with caesar salad {croutons optional} and a glass of prosecco {maybe-not-so-optional ;)}. Continue reading
{sunday (funday) snacks}
18 Julspeaking of eating seasonally and such…
on sundays lately, i’ve been curating a platter fully of yummy and healthy snacks to eat in leiu of lunch or dinner. i’ll have it out while i am cooking or relaxing or whatever else and just kind of graze on the snacks… basically all day.
here are a couple of pics of how i spent my last 2 sundays :
chianti-wine aged salami, garlic-herb wafer crackers, fresh avocado, fresh pineapple, locally-grown cherries, blueberries, & peaches, super thin pretzels, roasted mixed nuts, truffle parmesan crisps, dehydrated apples, apricots, dates, various chocolate, and a homemade kombucha spritzer mocktail
homemade tuna salad, organic mini toasts, garlic-herb salami, smoked oysters, mixed nuts, homemade pickles, fermented radishes, locally-grown broccoli & cauliflower, fresh avocado, dates, apricots, locally-grown blackberries & peaches, and a ginger tonic mocktail
{bodacious blood oranges}
14 Deci think it is so incredible how nature provides us with the right types of food for each season.
for example – blood oranges are in season from december to march. which is the perfect time to consume them for that extra vitamin c punch during the winter months!
and aren’t they just so magical?!
{simple (rainbow) pasta salad}
22 Sep
as you probably know by now, i like to eat with the seasons as much as i possibly can. i enjoy it for lots of reasons. i always look forward to eating whatever vegetables or fruit are best during that particular time of year… and it makes me appreciate them more.
that said, i often struggle with “transitional” times of year – such as the month of september. i find myself unsure about what to wear, what to eat, when to go to sleep. it’s kind of funny but it’s true. {this also applies in the month of may.}
anyway, because i find september to be a transitional month, i also find myself eating transitional foods. i made that term up, but my point is that i’m not ready to start eating soups and squash, but i’m also done with light foods like salads and such. during this transitional time, i usually prepare foods that can be enjoyed hot or cold. and pasta salad is one of those dishes i could enjoy every day during transitional months.
i also really love orzo and i don’t use it often enough.
i whipped up this simple {rainbow} pasta salad and made a huge batch to take to work for lunches.
it’s so easy and so i thought i’d share the recipe… even though i didn’t measure anything, as per usual… but it’s so simple – just chop and toss!
————————————
simple pasta salad :
- cooked orzo
- diced summer sausage
- chopped tomatoes
- sliced olives {black & green}
- diced red onion
- diced banana pepper
- diced green pepper
- diced cucumber
- roasted garlic
- crumbled parmigiano reggiano
homemade dressing :
- olive oil
- apple cider vinegar
- spices :
- oregano
- sage
- parsley
- comfrey
- basil
- dill
- tarragon
- garlic
- onion
- salt
- pepper
- bit o’ parm reg
i like to serve mine at room temperature and i sprinkle crumbled italian breadsticks on top…
SO GOOD!
{foto friday : cabbage guts}
24 Augyou know i love this stuff, right?!
sorry if it’s redundant…
sorry, not sorry.
{seriously obsessed with spices}
5 Febeveryone knows i love to cook.
for the most part, i keep it super simple when making meals. and my philosophy is :
quality in = quality out.
in other words – if you start with good ingredients, you generally end with a good meal…
i have only recently begun experimenting with spices in my cooking. i have been collecting spice jars over the last few years, as i was gypsy-ing around the country… and when i settled in a place i feel at home in, i felt super excited to finally display my spice jars.
i received these cool 3-tiered bamboo spice racks as a christmas gift, and i was so eager to get my spice jars out of the cabinet and onto the counter.
it’s the little things, right?!
something about seeing this beautiful rainbow collection of spices just makes me feel so happy inside. and it’s really been fun to experiment with the different aromas/flavours.
of course, in true audrey michelle form, i alphabetized my spices.
here’s what is in my collection :
- some kind of awesome spice my friend brought me from argentina
- all-spice
- bay leaves
- celery seed
- chives
- cilantro {homegrown and dried}
- cinnamon
- comfrey
- coriander
- cumin
- curry powder
- dill {homegrown and dried}
- garlic
- ginger
- herbs de province
- kelp
- lemon peel
- marjoram
- nutmeg
- old bay seasoning (can’t live without it)
- onion
- oregano
- parsley
- paprika
- pickling spices
- rosemary
- sage
- sesame seed (black)
- salt (black)
- tarragon (LOVE THIS STUFF!)
- turmeric
- saffron
- vanilla
{foodie friday : vegetarian buffalo cauliflower bites}
2 Febi kind of made these by accident… as in, i-got-super-hungry-and-didn’t-have-much-in-the-fridge-to-eat-but-got-creative-and made-these-buffalo-cauliflower-bites-which-accidentally-turned-out-to-be-ahhhmazing!
…and so i just had to share the recipe. these {veggie} buffalo cauliflower bites would make a great game-day snack for superbowl sunday! and they are a great vegetarian alternative to the classic buffalo wing. {i would devour both!}
i was inspired to make this dish because i was scrolling through instagram and spotted a recipe for cauliflower florets that were battered & fried, and served with buffalo sauce and ranch – like a chicken wing! and i was thinking, “that’s probably sooooo delicious!”
then i remembered that i had frozen riced cauliflower, and i created my own version based on what i had in the fridge…
very simple ingredients :
- frozen riced cauliflower
- chopped celery hearts
- buffalo sauce {i opt for franks!}
- ranch dressing {i use brianna’s!}
i began by chopping the celery into approximately 1-inch pieces…
next, i sautéed the cauliflower with a little butter over medium to high heat, adding a little water as i went along to soften the cauliflower a bit more…
then, i added in some buffalo sauce to taste, and cooked until almost al dente…
finally, i scooped some of the cauliflower mixture into the celery bites and drizzled a little ranch dressing on top. it can be a little messy, but that’s what buffalo sauce is all about, right?! 😉
these little buffalo cauliflower bites are soooooo yummy and i will definitely be making them on game-day! it’s always funny to me when i cook something on the fly and it turns out to be my new favourite thing ever.
this was one of those recipes. 🙂
by the way, i didn’t watch one single football game this season, and i could care less about the patriots or the eagles… but it should still be a fun day full of snacks and silliness!
{what’s in my refrigerator}
28 Jan
on sundays i like to do my meal-prepping for the week. i have lots of containers and jars for storing my dry goods as well as my make-ahead meals.
here’s what i created to eat last week :
- raw spinach salad
- hard-boiled eggs
- sautéed veggies for an asian-inspired dish
- blanched broccoli
- citrus baked salmon
- roasted garlic israeli cous-cous
- my famous mashed potatoes
- raw celery sticks
- curried lentils with ham and veggies
- sauerkraut (not homemade)
- garlic dill pickles (homegrown and homemade)
- roasted tomato soup
- homemade beef bone broth
- potstickers (to go with asian dish)
- turmeric tea w/ coconut milk
do you like to make your meals ahead of time? batch-cooking has been something i’ve adopted into my lifestyle over the last few years and it’s really helped me save money and keep my diet in check.
{homemade relish with my homegrown cucumbers!}
11 Jul
so, as i mentioned in my last blog – i have harvested well over 200 cucumbers this year from my garden! i wish i would’ve been weighing my harvests, to get more of an idea of yields. however, looking back through the fotos i snapped every time i harvest – it’s safe to say that number is pretty accurate. crazy, right?
anyway, on top of sharing my harvests with neighbors, and consuming a cucumber a day, i also enjoy making pickles and relish with my cucumbers! that’s why i specifically grow the pickling cucumbers. that, and i just think they taste better.
i will share my pickle recipe soon, but for now i want to share this super yummy relish recipe that a good friend of mine passed along to me last year. i love it because it’s very simple and does not have added sugar. the only sweetener is honey and i think it is so well-balanced in flavour. i love add my relish to egg salad or tuna salad. it’s also just good right out of the jar!
homemade pickle relish recipe :
- 1.5 pounds {pickling} cucumbers, finely diced {mine was homegrown}
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 1.5 cup distilled white vinegar
- 6 tbsp honey
- 1/4 cup chopped fresh dill {mine was homegrown! 🙂}
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp kosher salt {i used himalayan pink salt}
- 1 tsp celery ceeds
- 1.5 cornstarch
directions :
- in large saucepan, combine all ingredients except cornstarch. simmer over medium-high head until vegetables are tender – about 8-10 minutes.
- in small bowl, whisk together cornstarch and 2-3 tbsp of the cooking liquid until smooth. add to pan and let cook another 3-5 minutes. cool.
- use canning method to preserve, or store in airtight container, chilled, up to 1 month. also freezes well.
i made a lot more than what is pictured – this jar i gave to my neighbours. 🙂
i also tasted mine before adding the cornstarch. if i needed to increase any of the ingredients, i did. i think i added a little extra honey and vinegar to mine because i had a little more than 1.5 pounds of cucumbers. the key is to start with small amounts… you can always add more. i love the colour it turns out – that’s largely due to the turmeric.
i hope you enjoy this recipe and please do let me know if you ever try it out!
thanks for reading! 🙂
{saturdays in the garden : volume seven}
8 Juljust a little update on the garden… my posts are not in “real time,” as it were… i’m several weeks behind in keeping up with what’s going on, currently.
for example, most of what you see in the following fotos, has been pulled from my plot. we are straight up in the heat of summer here in NC, and my tomatoes are just about all that remain. i pulled up all my broccoli, because i didn’t get it in the ground soon enough and it never formed a head. i harvested one beautiful cabbage that i’m currently making sauerkraut with. my cilantro is done… as is my dill and basil, but i planted more of both. i pulled my kale and planted arugula in its place. and my cucumbers are on their last limb, but i must’ve harvested around 200 of them this season. i have pickles for days! 😉
july will be focused on tomatoes. then in mid august, i will plant more cabbage and cucumbers and perhaps try again for more peas later in the month or toward september. i really enjoy making {and eating} sauerkraut, so i intend to plant a lot more cabbage for fall.
meanwhile, here are some pics of what late may/june were like in my plot :
so pretty and ALIVE!
still fascinated by pea tendrils… and i made lots of pesto with my basil!
oh kale, yeah!
harvest!
my beautiful cabbage! Continue reading
{foodie friday : the teeniest strawberry}
9 Jun
actually, the teeniest strawberries probably grow wild in our back yard…
but i don’t think these are edible… 😉
i am audrey michelle
i am a minimalist
i am a ritualist
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food & foto 