Tag Archives: simple cooking

{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: , , , , , , , , , , , , , , , , ,

{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: , , , , , , , , , , , , , , , , , , , , , , ,

{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: , , , , , , , , , , , , , , , , , , , , ,

{100-mile diet : taco lettuce wraps w/ local grass-fed beef}

24 Sep

tacowraps-1

i’m kind of obsessed with lettuce-wraps, as of late…

they are so easy to make and they are fulfilling without the guilt – gluten-free {if you want them to be}, quick and simple to prepare, and full of colour!

i also like to eat lettuce wraps during my “transition” months… like september, when the weather begins to change and my body begins to prepare for the heartier foods, but i’m not quite ready to let go of lighter fare. lettuce wraps meld the changing seasons together nicely.

i also LOVE grass-fed beef… for the nutrition, the health of the animal, the health of the planet… and the sense of pride i take when purchasing sustainable, farm-fresh food.

furthermore, i love to eat locally and support a “100-mile diet” as often as i can in my life. the 100-mile diet simply means you only eat food that is raised or grown within 100 miles of where you currently live. for me, choosing this lifestyle is the best way i can “vote with my dollars” in supporting a food-system that is sustainable, healthy, and good for our planet earth. i pair that choice with seasonal and organic eating, and it has proven to be the best lifestyle for me.

almost everything in these lettuce wraps was locally grown/made :

  • grass-fed beef
  • mexican spices
  • red leaf lettuce
  • cherry tomatoes
  • red onion
  • black olives
  • manchego cheese
  • homemade salsa
  • guacamole
  • yellow corn tortilla chips

tacowraps-2tacowraps-3

once you brown your meat {try really hard not to overcook grass-fed beef!} and add in any spices you wish, simply pile it all up on a clean lettuce leaf and wrap it up and eat it!

i created my wrap in this order : lettuce leaf, beef, cheese, tomatoes, onions, olives, salsa, guacamole, tortilla chips..

and then…

nom nom… nomcrunch.. NOM NOM!!!

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

{end-of-season tomato and goat cheese toasts}

17 Oct

maters-1

aren’t these cherry tomatoes just gorgeous?!  it’s sad that the season is over… but i’m still eating as many as i can when i find them at the market…

tomatogoatcheesetoast-2

i just eat them like candy… popping one at a time… nom nom

tomatogoatcheesetoast-6

i was inspired by the pretty-much-nothing-left-in-the fridge emptiness of me almost moving and therefore having no food in the house… and i looked around at the half-loaf of bread and jar of cream cheese i had laying around…

“it’s like a little mini pizza… kind of.”  {i thought to myself…} Continue reading →

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

%d bloggers like this: