Archive | food photography RSS feed for this section

{savory split-pea soup}

19 Jan

this 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.

Tags: , , , , , , , , , , , , , , , , ,

{final tomato harvest of 2022}

14 Oct

this 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. 🙂

Tags: , , , , , , , , , , , , , , , ,

{inspired by : stracciatella}

1 Oct

this 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

Tags: , , , , , , , , , , , , , , , , ,

{homemade chow chow}

14 Sep

i 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!

 

Tags: , , , , , , , , , , , , , , , , , ,

{candy cane beets – aka chioggia beets}

19 Jul

these 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. 

 

Tags: , , , , , , , , , , , , , , , , , , ,

{blue cheese steak salad}

11 Jul

i 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! 

Tags: , , , , , , , , , , , , , , , , ,

{inspired by : big salad, little steak}

4 Jul

oops, 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 →

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

{garden update – volume 2}

7 Jun

this update is a little late… so much has been going on at the garden! we had a lot of rain here, and so the plants are growing and thriving so well!

i typically plant seasonally. so i started with my cool season crops like radishes, peas, beets, spinach, kale, arugula, and lettuce… most of which i have harvested lately. i also harvested the garlic and onions that i adopted from last year. the peas are starting to produce fruit which is exciting, and the lettuce is still thriving and i planted more this week. i started planting my summer crops – cucumbers, tomatoes, peppers, squash, and more lettuce. i also planted flowers this year, which is kind of new for me – nasturtiums, calendula, and coneflower.

here is a progress report on what my overall garden plot looks like. i currently have a lot of seeds in the ground, and i take some pride in having beautiful soil and very little to no weeds. i am so excited to continue to watch the growth and progress! 🙂

do you have a garden? what are you growing?

          
Continue reading →

Tags: , , , , , , , , , , , , , , , , , , , ,

{homemade infused butter}

29 Apr

i’m calling this “infused” – with grass fed butter, shallots, garlic, rosemary, and thyme…

heated on low for 10-15 minutes until melted and then cooled…

apparently this changes the structure of the butter, but i use it for when i cook steak and it seems to do fine…

i just freeze it after i melt/infuse it and it use it to baste in the cast iron!

what do you think of this method? have you ever tried it?

 

Tags: , , , , , , , , , ,

{new garden season!}

15 Feb

hey y’all!

it’s a bit early in the year for such things, but this area in the northeast offered some nice weather this past weekend, so i was eager to get outside and get my hands in the dirt! as you know, there isn’t much that makes me feel happier than being in nature – and especially, being in a garden!!!

#farmeraudrey

it pleases me to say – that i finally found a community garden that is only about 15 minutes from where i currently live. i am so excited about it! i was also pleasantly surprised to discover that the plot i adopted is about 3 times the size of the last one i took care of in north carolina! this gives me so many ideas on what to plant, and i am feeling so grateful!!!

please stay tuned… as there will be more updates to come… but for now, here’s a brief overview of the work i did this past saturday when the temperatures were in the high 50s!

before…

during…

after…

the person who took care of this plot last season planted lots of beautiful garlic and onions… which apparently are mine now! and although i am very grateful to have them, i will have to figure out what to do with some of the crops since ultimately i will need to have access to the foundation before it’s time to harvest them…

also – i feel like it doesn’t look like i did much {haha}… and i still have a lot of work to do… but i was there for about 3 hours and i was able to clear out a lot of weeds, etc… i also brought a souvenir home, in the form of a slight rash on my arms from all of the random things i was pulling out of the ground and off the fence line, in my attempt to start prepping the soil {haha!} but fret not, my body and skin are just fine now… that said – next time, i ought to consider and/or be more conscious about wearing longer sleeves… sometimes i just get right into the thick of things, without thinking much… 😉

are you prepping for a garden this year? please comment and share what you plan on growing and any tips you may have! i love to hear from and talk with fellow gardeners! ❤

also – please follow me on instagram for more updates!

 

 

Tags: , , , , , , , , , , , , , , , , , , , ,

{maryland crab cakes – food and foto style}

5 Nov

a little ramble to preface this post…

i just love living in maryland once again! this is my home. i’ve traveled all around this country and lived in several different states, and yet i came back here… so i feel like there’s something to be said about that. one of the things i love most about maryland is the seafood! every time i lived anywhere else, i was always trying to recreate the seafood experience that exists in this region. i remember one time when i was in colorado, i actually paid to have some maryland crabs shipped to me because i was craving them so intensely! at the time, i was working for a specialty market that was able to hook me up, so that was awesome!

i swear i could eat steamed maryland blue crabs every single day… 24/7/365! during the summer months, i splurge a little and treat myself to them once or twice a month. now that the season is ending, i’m feeling a little sad and will miss enjoying them on the regular. that said, i was gifted some crabs last week by some loving and generous people, so i ate some {most!} and picked the rest and saved them for crab cakes. actually, i was going to save the meat and freeze it for making some crab soup over the winter… but i decided to whip up these crab cakes instead. i guess that means i should eat crabs one more time before the weekend so i can save the meat for winter! {do you understand my logic?! ;)}

did you know that late summer / early autumn is actually the best time for enjoying steamed maryland blue crabs? it’s mostly because they have beens swimming around and eating all summer and getting bigger and therefore more full and delicious!

i used to be so intimidated by making crab cakes because it is the ultimate maryland delicacy and i felt like there was no way i could make a good one. and then on a random sunday, i just went for it! i kept the recipe simple, as you know we like to do around here, and they turned out terrific! typically i don’t eat a lot of fried foods, but in this case i prefer the fried crab cake over the broiled or baked. at least when i make them at home… it just seams to taste better that way.

here’s a little foto story about my recent crab cake making journey…

i started with about 2 cups crab meat {that i hand-picked}, one egg, and roughly 1/2 cup bread crumbs, 1/4 cup mayonnaise, 1/4 cup mustard, and then i heavy-handedly sprinkled in some old bay…

i gently mixed the bread crumbs, old bay, and crab meat together… then mixed the egg, mayo, and mustard together…

i gently blended the wet and dry ingredients {don’t want to over-mix, need to keep it lumpy!} then put the mixture in the refrigerator for about 30 minutes…

finally, i created two patties and fried them in vegetable oil until crisp and golden brown on each side. i served with a mayo/mustard combo dip and old bay garnish.

may i just say i am SUPER proud of myself for doing this?! these crab cakes turned out so delicious and i am glad i got beyond my fear because now i have one other dish to add to my recipe repertoire and to share with those i love!

do you like crab cakes? or seafood for that matter? comment your favs below!

Tags: , , , , , , , , , , , ,

{autumn is for all things pumpkin!}

31 Oct

particularly on halloween, right?!

as you know, i prefer to eat seasonally so i’m on my squash and pumpkin kick at the moment. the farmers markets are closing this weekend or next, so i want to get out and stock up before they are done for the season.

contrary to popular opinion, i don’t do pumpkin lattes. they are too usually sweet for me. i do, however, tend to eat my weight in pumpkin seeds!

i simply cut a pumpkin open, carefully dig out the seeds, soak them for about an hour, then toss them with some olive oil and S&P and throw them in the air fryer for about 15 minutes. they don’t last long… they are so crispy and delicious! this was the firs time i tried making them in the air fryer. i have always baked them, but i’m so glad i tried it because they turned out amazing and in less time! i am eager to make more.

once i’ve devoured half of my pumpkin seed supply {haha!}… i scoop out the roasted pumpkin guts, add a little water, blend in the vitamix, pour in a large pan with some homemade veggie stock, add some spices, and serve with pepitas and mini toasts… NOM NOM!

i made a huge batch of this soup and so i froze some, canned some, and shared some…

both of these recipes are on par with my motto – KISS – keep it seriously simple. they are also healthy and support the 100-mile diet concept. i hope you enjoy and please comment if you try or have ideas of your own to share!

oh, and here’s the costume i wear every year – my “pumpkin king” onesie!

happy halloween!

Tags: , , , , , , , , , , , , , , ,

{funky fungi}

6 Oct

speaking of mushrooms and fungi – check out this fantastic wild funky fungi that was recently gifted to me. apparently it’s edible, but it was just a little passed its prime when i got my hands on it. this amazing thing grows wild on a tree in a friend’s backyard. i wish i could remember the name. perhaps she will remind me before i decide to post this blog. another good friend of mine said it looked like a brain – haha. {he’s constantly saying silly things like that}

i love the golden colour! it reminds me of {yummy!} chanterelle mushrooms, but i was informed that this is technically a fungi. so now i’m curious about which is which… how to distinguish the difference, if there is one?! i think it may have something to do with the underside – the gills?! i’m going to do more research, and i welcome any insight from my amazing readers and/or forager friends!

so without further ado, here are some artistic fotos i took of this fascinating creation from our incredible earth.

update 03/17/22 : i am pretty confident that this is a “chicken of the woods” mushroom”… 

 

it does kind of look like a brain in this foto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tags: , , , , , , , , , , , , , , , , , , , ,

{sunday (funday) snacks}

18 Jul

speaking 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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

{bodacious blood oranges}

14 Dec

i 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?!

Tags: , , , , , , , , , , , , , , ,

{foto friday : cool cabbage}

12 Oct

the details on the leaves of plants such as cabbage completely fascinate me!

 

Tags: , , , , , , , , , , , , , , , , , , , ,

{homemade gummy bears}

9 Oct

i have been making my own homemade gummy bears for a while now, and i have been meaning to write a post about it…

i have always loved fruit snacks, gummy bears, et al. however, the ingredient list always detoured me – even the natural ones are full of mostly sugar.

so, i did some research and realized that i could be making my own gummy fruit snacks! and not only that, but i could make them GOOD for me!

my curiosity was piqued when i started looking for a clean source of gelatin to help with collagen production and joint support.

…which i don’t have pictured here because i typically transfer everything i buy into a glass jar… {no shame in my game}…

anyway, i wanted to incorporate gelatin into my diet and that’s when i got super stoked about the idea of making my own gummies! so i found these silicon molds on amazon {along with the gelatin} and looked up a few recipes to get me started.

as usual, i like to keep things as simple as possible. some recipes call for honey or a sweetener, but i like to avoid added sugar where i can {so i can guiltlessly enjoy a candy bar from time-to-time}.

so – here is my very simple {2-ingredient!} homemade gummy fruit snack recipe – which yields about 200 gummies and the ratio can be adjusted accordingly :

  • 1 cup fruit juice {i usually opt for concord grape}
  • 3 tablespoons gelatin powder

you could add in some honey or agave for sweetness, but i find the concord grape juice to be sweet enough on its own.

sometimes i’ll add in some elderberry syrup for additional health benefits during the cold-season months. Continue reading →

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

{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!

 

Tags: , , , , , , , , , , , , , , , ,

{last watermelon of the season}

21 Sep

who doesn’t love a melon-baller!?!!

 

 

 

Tags: , , , , , , , , , , , , , , ,

{meatless monday : a flavourful riced cauliflower dish}

9 Jul

i made this delicious riced cauliflower one-pot make-ahead meal for lunch last week and it was so yummy, i just had to share the recipe! i love experimenting with random things in the fridge!

i’ve been really into using riced cauliflower as a replacement for grains and it does a wonderful job as an understudy. 😉

riced cauliflower has a great texture and maintains it well during the cooking process. i’ve purchased it both fresh and frozen and they both seem to hold up just fine.

i made this dish as i was trying to use up some leftover ingredients such as frozen asparagus from another recipe. i also had some frozen jalapeños that i grew last year and wanted to use.

so this is what i came up with {amounts are “ish”} :

  • 16 oz. fresh riced cauliflower
  • 1/2 cup black beans
  • 1/2 cup sweet corn
  • 1/2 cup diced asparagus {mine was frozen}
  • 1 medium size jalapeño, diced {ribs and seeds removed}
  • 2 tbsp hot sauce
  • 1 tbsp cumin
  • salt & pepper to taste

heat some butter or oil of choice on medium heat and toss in riced cauiflower. cook slowly until al dente. add in asparagus and jalapeño, cook until slightly tender then throw in black beans and corn and cook for another minute or so. sprinkle in hot sauce and spices and toss together. keeps well in the fridge for a few days. can be frozen for future consumption.

organic chicken or grass-fed ground beef makes a nice addition to this recipe. i made this one vegan because i like to eat vegan at least once a week… not for any particular reason other than keeping things in balance 😉

and i just-so-happen to love cumin! it’s one of my favourite spices… do you like cumin?

 

 

Tags: , , , , , , , , , , , , , , , , , , , , ,

← Older Entries

%d bloggers like this: