FoodFash

Steak & Eggs {& Arugula}

June 9, 2014 by Kristin

One gazillion things. That’s an approximation of what I was able to accomplish this weekend. One gazillion. And it all started with heading to yoga straight from work on Friday, followed by a trip to the grocery store.

I picked up a 4 ounce filet with a Saturday breakfast in mind. You see, I knew if I didn’t have anything in the fridge I’d be on immediate hunt for a brunch partner upon waking. Having fancy breakfast components on hand allowed for three loads of laundry and a 5-mile Greenbelt hike before 1pm. I’m not above tricking myself.

I attribute having such a productive weekend to starting off my day with a meal like this. One with lots of protein and greens. One with a bed of fresh arugula and a stack of medium-rare filet {seasoned with salt and pepper} and two poached eggs {using these instructions}, garnished with freeze-dried green onions.

Roasted Chicken Drumsticks

June 4, 2014 by Kristin

A few weeks ago, a fellow food blogger, Natalie, and I were discussing our recipe submissions for the National Mango Board’s latest mango cookbook. I filled her in on Mango Breakfast Parfait {page 11} and she skimmed over her plan for Coconut Mango Jerk Chicken {page 36}. When she got down to coconut oil, I questioned its use over butter. She assured me it would work just the same.

Fast forward to last minute dinner party hosting this past weekend. I rushed through the market, picking up a ton of drumsticks with coconut oil in mind. And since I just happened to have tested this out earlier in the week, I was confident that {with a few minor adjustments} the main course would be a hit.

And it was. Roasted chicken with herby, crispy skin is one of those minimal effort, majorly impressive kind of dishes, which happen to be the best dishes to have on hand for last minute dinner parties. And the coconut oil? Worked like a charm.

Thanks for the tip, Natalie!

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Piña Colada Skewers

June 2, 2014 by Kristin

Earlier this week I had an unexpected dinner party, which meant there was nothing even remotely dessert-ish to serve when our meal finished up. And even though I rarely eat dessert, dinner with guests just doesn’t feel right without ending on a sweet note.

And then I remembered I had a can of coconut cream in the back of the fridge {for future mousse making}. I whipped it up, added vanilla and sugar, and served with bowl of strawberries. Dinner was saved!

The next day at work, I described this save to my culinary co-workers. Ben, lover of veg-friendly food, thought it was great and said, “you could totally make piña colada skewers using pineapple instead of strawberries”.

So I did. And it was amazing!

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Chipotle Salsa

May 29, 2014 by Kristin

There are a few foods that I just can’t bring myself to buy pre-made anymore. Hummus and salsa top that list. Hummus and salsa are also some of the easiest, most crowd-pleasing party food contributions – a coincidence I can totally live with.

I’ve experimented with homemade salsas before, but today I wanted something smoky, something close to the El Alma salsa I love so much. I found a recipe that sounded exactly like what I was looking for {and had the picture to prove it} on What’s Gaby Cooking.

I didn’t love the idea of using canned tomatoes or peppers, but I had a hunch that was the only way I was going to achieve that deep, smoky flavor I was looking for. And in an unbelievably short 90-ish seconds, the recipe was validated. Gaby’s salsa was so, so good!

I also… have a newfound obsession with chipotle peppers in adobo sauce.

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