FoodFash

Adventure Begins in the Kitchen

Summer Scallops

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Summer and seafood are my peas and carrots.  Everything about the two just fit together so perfectly.  And just when you think it couldn’t get any better, add some fruit to the mix.  Summer, seafood, sweetness, boom!

I’ve been purchasing frozen seafood from Whole Foods lately to limit trips to the market and save a little moolah.  I couldn’t resist a big ol’ bag of big ol’ scallops during this market adventure.  They were calling to me, begging to be my dinner tonight.  I caved.

The best thing about scallops other than their pure yummy-ness, is that they require very little stuff.  Heat up some high heat oil in a cast iron skillet, gently place your sea salted scallops, and before you know it dinner is ready.

I have yet to master searing.  I suspect it has something to do with not letting the oil get hot enough and not removing as much moisture from the scallops as possible.  Either way, topped with spicy mango avocado salsa, they were just as delicious as any restaurant scallop in town!

Berry Good Breakfast

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So Jenny, who will now be referred to as Jebby Swizz, and I baked some ridonkulous strawberry pancakes on Friday night after a marathon happy hour.  They were so good that I couldn’t wait to make them into freezable muffins for work-day breakfast.

FoodFash Strawberry Pancake Muffins (yields 8 muffins)

3/4 cup sprouted wheat pancake mix (or regular pancake mix)

1/2 cup water

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

5 large strawberries, diced

Preheat oven to 375 degrees.  Mix the first five ingredients in a bowl and then fold the strawberries into the batter.  Scoop 1/4 cup of batter and pour into each muffin cup.  Bake for 15 to 20 minutes.

Our post happy hour cakes were slathered in butter, which brought them to a whole new level of deliciousness.  But sans butter, these pancake muffins are a perfectly guiltless weekday treat.  The strawberry adds moisture and a subtle sweetness to the hearty sprouted wheat base.  Yu-um!

Avocado Fried Egg

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Katie’s dad sent me this recipe a while back and I can’t give you one good reason why it took me so long to make it.  Not one.  But after today I can give you a million and one reasons why you should make an avocado fried egg asap.

For starters it’s an egg IN an avocado and what could be better than that?

And it’s super simple.  You merely slice an avocado in half, remove the seed, and cut two slices from each half.  Place the slices in a greased pan, crack an egg in the middle, season, and fry, fry, fry over medium heat.  Flip the avocado/egg and fry as long as you would ordinarily fry an egg.

This is no joke going to be my Saturday breakfast for the foreseeable future.  Thank you Mr. Wyatt!!!

Cookies For Dinner

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I rarely crave sweets.  I’d much rather have a loaf of crusty bread with melty butter than a cookie on any given day.  Well any given day except for today.  All I wanted today was sugar.  My day went something like easter candy, easter candy, veggie dog, cookies.  Minus the veggie dog, it was nine year-old Kristin’s dream day.

I hunted around for oatmeal lace cookie recipes, thinking they’d be much more labor intensive.  Then I settled on this Epicurious recipe and made some minor adjustments.  Like…  almond meal instead of flour and sugar in the raw instead of white sugar.

Oh and I didn’t refrigerate my dough for an hour (or at all).  I did, however, google why refrigerating dough was important.  I came across explanations such as better flavor, better texture, better yada yada, but the only thing that was going to make this cookie better for me was if it was ready sooner!

Eleven minutes later I was in total cookie heaven.  Using sugar in the raw made me feel like I was eating these cookies combined with an oatmeal lace cookie and I was totally down with it.  If you like a gooey-er oatmeal lace cookie, I’d stick to plain old white sugar so the granules are small enough to melt thoroughly during the bake sesh.

See you tomorrow vegetables!!