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??
Tag Archives: food
{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
{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
{diy dehydrated strawberries}
13 Junspeaking of strawberries… these are like nature’s candy!
i love to make dehydrated fruit of all kinds! one of my other favourite things to dehydrate is bananas. it’s a great way to preserve in-season foods and enjoy them later. it’s also easy and cost-effective.
strawberries are one of my top favourite fruits to enjoy when they are dehydrated. they are so sweet and so delicious! they curb my craving for gummy bears or gummy snacks, and obviously have way less sugar! the only issue is, they don’t last very long! 😉
{garden fresh strawberries}
10 Junaren’t these just the most beautiful strawberries you’ve ever seen?!
and i promise you, they taste better than they look, if you can imagine 😉
by the way, which background do you like better?! comment below…
fun food facts :
strawberries contain more vitamin c than oranges. they are also high in antioxidants and are super easy to grow! they self-seed and make a fun little patch to pick from. they are the only fruit with seeds on the outside. some strawberries contain over 200 seeds! they have a short season, so continuous harvesting is necessary for optimum enjoyment. also, to maintain the sweet flavour, strawberries are better served at room temperature.
{garden update – volume 2}
7 Junthis 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?
{crab and veggie frittata}
7 Novoh and speaking of crab recipes… i made this yummy crab and vegetable frittata over the weekend and it was SO yummy! i made two small batches and i reheat them in my air fryer {one of the best investments ever!}
i hadn’t really planned to blog about this, but as i started making it i grabbed my camera and snapped a few fotos to document. as per usual, i try to use what i already have in the kitchen and in this case it was mushrooms, peppers, and onion.
so i chopped them all up and added in my crab meat.
i added a little dried chives, old bay seasoning, salt and pepper, and nutritional yeast, then heated the mixture up in a pan with a pat of butter on low until slightly cooked…
then poured the mixture into these cute little tins, and baked for 15 minutes in a 360 degree oven…
finally, i let the frittata cool for a bit, popped it out of the tin, and put it in the fridge so i could have them for breakfast/brunch in the mornings.
i love a frittata!
{maryland crab cakes – food and foto style}
5 Nova 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!
{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?!
{homemade gummy bears}
9 Octi 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
{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!
{meatless monday : a flavourful riced cauliflower dish}
9 Juli 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?
{i am a ritualist}
12 Junwhat can i say?! … i am a creature of habit.
i believe i have always been this way, but i don’t believe i have always lived this way…
over the last couple of years i have been particularly adamant about creating a healthy routine in my life… i have found myself purposefully setting intentions of a grounding “ritual” in my daily life from which i could draw strength.
at the very core of those routines and rituals is my desire for overall well-being.
i’m talking about wellness – inside and out – a sense of harmony… and i do believe that all starts within.
the more within myself i look, the more i realize that i absolutely THRIVE in routine. i believe part of that is because i recognize that all living things are in routine… and all living things exist by “obeying” certain laws of nature, many of which we as human beings are more removed from than i would prefer. nature is cyclical, and it is {for the most part} pretty predictable… therefore, nature also thrives in routine.
think about it…
all that to say, the more in touch with nature i’ve become, the more i’ve realized that i am as much a part of nature as nature itself. my body thrives in rhythm and routine, just as nature does.
one of the things i have been wanting to adopt as part of my healthy routine was including a daily vitamin supplement. although i generally eat a very well-balanced healthy diet, i’ve frequently struggled with finding a vitamin supplement that fit my desire for harmony and also fit my standards for well-being… which, i admit, are pretty high. 😉
and so it is with great enthusiasm that i say – I FOUND THAT!
which brings me to my purpose for creating this blogpost… my new best friend :
my ritual vitamins.
these wonderful vitamins came into my life serendipitously… as do most things that are “meant to be.” 🙂
as i said, i had already set the intent of finding a vitamin to add to my daily routine that would give me what i was looking for… an extension of my already healthy lifestyle choices, and SIMPLICITY.
what i love most about ritual is their simplicity. they have taken the guesswork out for us. instead of stuffing a tablet with unnecessary fillers and/or many of the nutrients that come from an already healthy diet, they’ve only included the 9 nutrients that most women lack or are deficient in… basically, it does what i have always believed a vitamin supplement should do… supplement, or as they say – “fill in the gaps”…
the 9 essential nutrients in ritual are :
- vitamin K2
- vitamin D3
- vitamin B12
- boron
- iron
- vitamin E
- magnesium
- folate
- omega-3
so, instead of buying upwards of 4 or 5 bottles of different supplements, many of which include unnecessary fillers, you get all you need in 2 daily capsules. part of the allure for me is that it truly epitomizes the concept of “less is more.”
another reason i love ritual is the transparency – literally and figuratively speaking. the capsules are literally see-through… and the company is transparent by allowing the consumer to trace the source of each ingredient on their website.
ritual vitamins are made for women. they are non-gmo, vegan, gluten-free, sugar-free, and the company was founded by a woman. these vitamins are designed specifically for women. for one dollar a day, you can invest in your health by supporting an outstanding company that is truly revolutionizing the vitamin industry. plus, you get bioavailable nutrients that help you look and feel your best.
i have chosen to be an ambassador for this incredible brand because i believe in their mission and i am an advocate for voting with your dollars, as in putting your money where it matters. the $30 a month investment is one that provides a wealth of health.
please visit this link to start your ritual today : food and foto loves ritual
and stay tuned for my personal review on how this vitamin supplement has affected my overall well-being.
{gracefully coffee roasters}
8 Mayi have this on again/off again thing with coffee.
mostly, we’re on.
i love coffee, and i especially love espresso! but sometimes, i don’t like the effects of the caffeine associated with coffee and espresso. and drinking decaf just doesn’t appeal to me… nor does it have the same complex flavour {in my opinion}, which is the main reason i love to drink coffee.
i prefer dark roasts for the robust flavour and lower{ish} caffeine content, and i drink it with a {generous} dash of heavy cream. when i worked as a barista, i would sip on an iced cortado just about every day. over the years, i’ve learned how to strike a balance with it and ultimately listen to my body as to when to be “on” coffee, and when to be “off” it.
do any of you have a similar experience?
anyway, this post is about some super yummy coffee made in small batches by an equally yummy and awesome company : gracefully coffee roasters.
i got this TOTALLY DELICIOUS coffee as a christmas gift last year and i wish i still had some because it was out-of-this world amazing! this particular batch was a medium roast with hints of peanut butter and chocolate. now, i don’t know if it was just the power of suggestion in their awesome marketing description or what – but i’m telling you, that first sip of coffee tasted like a creamy chocolate peanut butter cup.
gracefully coffee roasters are true masters of their craft. one easily gets a sense of how much passion and care they pour into their coffee roasts. they offer monthly subscription boxes so you can try new coffee all the time! they also have yummy tea!
check out their website and show a little love… 😉
❤
{foodie/foto/flashback friday – spring/garden fever}
9 Marseriously, though… is it time to garden, yet?! i am so eager to get out and play in the dirt!
i definitely want to grow some {organic} cabbage again this year!
here’s a little flashback friday for ya : to that ONE i grew last year and turned into delicious sauerkraut!
hope you have a great weekend!
i am audrey michelle
i am a minimalist
i am a ritualist
f&f on your boards
food & foto 