FoodFash

Adventure Begins in the Kitchen

Quinoa Sushi With Smoked Salmon & Veggies

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Quinoa Sushi with Salmon

Quinoa sushi, it’s sacrilege to the sushi world I’m just sure of it.  But I can’t help myself.  Replacing rice with quinoa is a thing that I do when I can.  And today seemed like as good of a day as any to dust off the sushi mat{an overly ignored kitchen gadget} and give the quinoa version a try.

Cooked Quinoa

I say overly ignored because making sushi is too easy and too fun to be made as infrequently as it’s made in my kitchen.  Cooking a pot of quinoa, prepping minimal veggies, and rolling a meal together shouldn’t be so daunting.

Homemade Sushi with Salmon, Asparagus, Avocado & Cucumber

I used all of my favorite sushi veggies: asparagus, avocado, and cucumbers.  And because I didn’t want to mess with raw fish, I stuck with smoked salmon.  To top it off, I served with tamari, making this dish completely gluten-free.

Pro tip: ask the sushi counter at your local grocery store for some wasabi and ginger to-go {it’s free!}.

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Cucumber Cocktail

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Cucumber Gin Cocktail

I made an accidental cocktail discovery last weekend.  Just as I was about to become annoyed with how much juice was going to waste when I was grating cucumbers for tzatziki, I spotted a bottle of gin out of the corner of my eye.  And the wheels started turning.

Mason Jar Cocktail Shaker

 

Cucumber juice was the missing piece to the puzzle of cocktail ingredients I already had on hand: gin, lemon juice, sugar, water.  I put these pieces together like a baker, using tablespoons instead of ounces. And with all my might {I don’t know how bartenders do it}, shook my cocktail shaker as hard as I could. Just enough cucumber flavor, a tad of tart, and a hint of sweetness, the result was an extra refreshing, Sunday Funday cocktail.

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4th of July Muffins: Sour Cherry & Ricotta

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Forth of July Muffins

When I walked into World Market today, I was not thinking about muffins.  To be honest, I wasn’t thinking about much of anything.  The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe.  Thankfully, that’s exactly what happened.

Sour Cherry & Ricotta Muffin Batter

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

Sour Cherry & Ricotta Muffins

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture.  And what resulted was similar to a blueberry muffin, but a lot more fun.  The sour cherries provided a burst of tart worthy of a summertime holiday treat!

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Two Ingredient Dinner: Sausage & Broccoli

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Sausage & Broccoli 2

If you follow FoodFash on Instagram, you’re likely to have seen a hot Italian sausage and broccoli appearance at least three {possibly ten} times.  It’s two ingredients, super quick to prepare, and really, really inexpensive {like less than 3 bucks per serving cheap}.

Hot Italian Sausage

I strongly encourage using a high quality sausage that’s seasoned really well since this seasoning will carry over to the entire dish.  If you live near a Whole Foods, the bulk hot Italian sausage in their meat department is my favorite.

Sausage & Broccoli

Quickness and cost aside, I mostly enjoy this recipe because it tastes pepperoni-esque and encourages the consumption of a lot, a lot of broccoli.  It’s an extra fulfilling, feel good meal – aren’t those the best kind?

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