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Archive for the ‘Food Photography’ Category

Cook and Tell: Russian Meatball Soup

25 Sep

The momentum continues. Two weekends in a row of cooking. Who is on a roll? THIS girl!

I tell you, Pinterest is a goldmine for collecting, sharing and discovering new (to me) recipes. I’ve never been very good at making soups. Let’s face it, I just avoided the whole food category. But alas, I had to cave. It is important for the little ones to consume soup, and it would be a major parent fail if I fed him soup from a can.

I found a great recipe for Russian Meatball Soup. Once I started making the soup, the scents from my Mom’s kitchen, filled my own kitchen. Making this soup was a proud moment in my life! Even though I’ve made a lot of dishes, I’ve never made a real soup…until now!

 

 

Cook and Tell: Summer Squash Pudding

20 Sep

This past summer a new farmer’s market was organized within walking distance from home. This was a very welcomed change. As a result I can easily get my produce and get a walk in there. This past weekend I picked up some summer squash. I also picked up a great recipe from my Mom on how to easily make a side dish out of summer squash, which the whole family will truly love.

 

I now share it with you for your whole family to enjoy!

Cook and Tell: Summer Squash Pudding

Recipe Type: Side Dish
Cook time:
Total time:
Ingredients
  • Summer Squash
  • All-purpose flour
  • Egg
  • Shredded cheese
  • Cilantro
  • Salt
  • Pepper
Instructions
  1. Peel summer squash
  2. Mix squash with flour, egg, shredded cheese, cilantro, salt and pepper
  3. Spray a baking dish with Pam so the pudding doesn’t stick.
  4. Pour the mixture into the prepared baking pan.
  5. Bake at 375 degrees Fahrenheit for 35 minutes.

 

 
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Cook and Tell: Southwestern Stuffed Peppers

16 Sep

Hello loyal blog readers. I know I have been MIA for a long time now. But the parenting thing, the work thing and the photography thing have been keeping me busy. I am, however, happy to report that I’ve been making an effort to get back to the cooking thing. I’ve organized my Pinterest recipe boards and I am putting them to use. No better day than a Sunday and nap time to get some cooking done.

Today I present to you my version of Southwestern Stuffed Peppers. My inspiration for this is Simply Love Food’s Southwestern Stuffed Peppers.

Cook and Tell: Southwestern Stuffed Peppers

Recipe Type: Entree
Cuisine: Southwestern
Ingredients
  • Bell Peppers
  • Rice
  • Ground Beef
  • Black Beans
  • Thawed frozen corn
  • Cilantro
  • Shredded Cheese (I used a mix of cheddar and monterey jack)
  • salt
Instructions
  1. Half the peppers lengthwise, remove seeds and place in a casserole dish. Pour a small amount of water in the casserole dish to prevent the peppers from burning during baking.
  2. Cook the rice according to package directions
  3. Mix the rice, meant, black beans, corn, cilantro and salt.
  4. Stuff the peppers with the mixture.
  5. Top with shredded cheese.
  6. Bake at 375 degrees Fahrenheit for 40 minutes.

 

Happy pinning, recipes and otherwise!

 
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Cook and Tell: Breakfast Burrito

25 Feb

The weekend is finally here! And let me tell you…I’ve been looking forward to this weekend for a while. Besides the very needed couple of days off, weekends are also days for special breakfasts. Now, of course special breakfasts mean different things to different people. Today I am sharing the breakfast burrito!

The breakfast burrito is actually not as difficult to make as I thought. Oh yeah, did I forget to mention that I didn’t actually make these breakfast burritos? Our friend S shared his recipe and was kind enough to make it for us too. The preparation turned into a production line, which got everyone involved. I contributed by documenting everything.

The whole process is simple and not too time consuming.

Make your weekend breakfast a special and hearty one.

Breakfast Burrito
Recipe Type: Main
Ingredients
  • Tortillas
  • Shredded cheese of your choice
  • Salsa
  • Diced tomatoes
  • Diced onion
  • Meat of your choice
  • Cooked diced potatoes
  • Scrambled eggs
Instructions
  1. Top tortillas with cheese and warm in microwave for 1 minute, until cheese is melted
  2. Top with tomatoes, onion, meat, potatoes and eggs and salsa
  3. Roll the burrito as follows:
  4. Fold the tortilla in half
  5. Fold over the ends
  6. While holding the ends of the burrito roll the burrito over
  7. Make sure not to overfill the burrito

 

 
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Cook and Tell: Blueberry Muffins

04 Jan

It’s the new year. The start of every new year brings new hopes, dreams and resolutions. I’ve been dreaming of a Kitchen Aid stand mixer for a very very long time. This is the year that my dream has been realized. Hubby came through and surprised me. We made room on the counter for this beauty and I promptly put it to work.

My adorable little feet turned 1 today. Time sure does fly. To mark the occasion, I baked blueberry muffins. I know it’s not the traditional cupcakes. But I figured that muffins are probably better for the daycare crew.

After a quick search, using my handy iPhone All Recipe App, I came upon “Blueberry Muffins to Die for”. Who wouldn’t want to try muffins with that title? Luckily, I had all the ingredients on hand. With my new Kitchen Aid stand mixer prep was a breeze. The recipe makes 8 large muffins.  I doubled the recipe (but ran out of sugar) and had enough for 16 regular sized muffins. The muffins are still very tasty even with the lower amount of sugar.

Hopefully the little munchkins will enjoy the muffins and the celebration.

Blueberry Muffins
Recipe Type: Breakfast
Author: AllRecipes.com
Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 400 degrees F. Line muffin tin with muffin liners.
  2. Combine 1 1/2 cups of flour, 3/4 cup white sugar, salt, baking powder.
  3. Add vegetable oil to a one cup measuring cup, add the egg and enough milk to fill to the top of the 1 cup measurement.
  4. Mix the wet ingredients with the dry ingredients.
  5. Fold in blueberries and pour the mixture into prepared muffin tin.
  6. Mix the remaining sugar, flour butter and ground cinnamon using a fork until the mixture is crumbly. Sprinkle the muffins prior to baking.
  7. Bake for approximately 25 minutes or until a toothpick inserted into the muffins comes out clean.

 

 

Restaurant Review: Bouchon Bistro, Las Vegas

11 Dec

About a month ago, we took our first trip in about a year and a half. The trip wasn’t to any far away lands, but just about an hour and a half away, to Las Vegas, Nevada.

In the last few years, Las Vegas went from being a sin city where gambling and maybe a show were the main attractions. These days however, on top of the gambling and the shows…the restaurant business has flourished in Las Vegas. The choices are endless, and the food is incredible. And when you’re there for just a few days, you really want to make the best of it, and try as many restaurants as possible.

I am happy to report that we got a chance to try a few different restaurants. One of which I’ve been looking forward to trying for a very long time. This would be Bouchon Bistro. Overall I give it five stars. Our experience there, was amazing. Thanks to the resourcefulness of our friends, our wait was relatively short (Bouchon doesn’t take reservations for brunch).

Assorted pastries, compliments of the Chef, were a pretty great added bonus…

…yummy beignets and croissants by the way. The bread was fresh, and still warm when served to us.

The brunch menu isn’t very big, but has enough selections. Here are some of the dishes we enjoyed.

Salmon Baguette, Omelette du Jour, Bouchon French Toast

Just as an FYI, the bacon served was just the way I like it, perfectly crisp but not crumbly or burned.

And last but certainly not least (and not in the order served), is the Bouchon Bloody Mary.

It was the perfect Bloody Mary, not too spicy, not too strong. A well balanced alcoholic Brunch beverage.

So, next time you’re in Las Vegas, I encourage to take the time to enjoy Brunch (the best meal of the day) at the Bouchon Bistro

 

Cook and Tell: Thanksgiving Turkey

30 Nov

I know that Thanksgiving passed. But since this was the first time I made a whole turkey entirely by myself, I am very excited to share it! The turkey turned out to be a success and will definitely be repeated next year.

The recipe is courtesy of Paula Deen.

Roasted Turkey with Maple Cranberry Glaze
Recipe Type: Entree
Author: Paula Deen
Ingredients
  • Turkey:
  • 8 tablespoons butter, softened
  • 1 tablespoon House Seasoning, recipe follows
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic cloves
  • 1 (15-pound) turkey
  • Stuffing, if desired
  • Glaze:
  • 3 tablespoons butter
  • 1 (12-ounce bag) cranberries
  • 1/2 cup maple syrup
  • 3/4 cup cranberry juice
  • 2 teaspoons apple cider vinegar
  • 3/4 cup apple cider
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • House Seasoning:
  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix all ingredients together and store in an airtight container for up to 6 months.
Instructions
  1. Directions
  2. Preheat oven to 375 degrees F.
  3. In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey.
  4. Tuck the wings underneath the body and place the turkey in a roasting pan.
  5. Rub the butter mixture all over the turkey.
  6. I stuffed the turkey with cooked rice and dried fruit.
  7. Roast for 18 minutes per pound (including stuffing weight, if using).
  8. The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear.
  9. Remove from the oven and loosely tent with foil.
  10. Let rest for 20 minutes before carving.
  11. Glaze:
  12. Combine all ingredients in a small saucepan over medium-high heat.
  13. Bring to a boil and reduce heat to medium-low.
  14. Let simmer until the cranberries burst, about 8 to 10 minutes.
  15. Strain the mixture through a sieve and let cool.
  16. Reserve for turkey.
 

Cook and Tell: Trick – or – Treat

31 Oct

Happy Halloween everyone!

For this spooky holiday, I wanted to share a tasty treat, which isn’t tricky to make. I got this idea from Inspiring Pretty and used it for the Halloween party some of our friends and us put together for our kids. Without further a due, Marshmallow mouths!

 

Marshmallow Mouths
Recipe Type: Dessert
Author: Inspiring Pretty
Ingredients
  • Red Delicious Apples
  • Peanut Butter
  • Mini Marshmallows
  • Lemon Juice
Instructions
  1. Cut the apples into slices
  2. Spread peanut butter on each slice
  3. Place marshmallows vertically on peanut buttered side of one slice
  4. Cover with the second slice (peanut buttered side down)
  5. If not serving immediately, sprinkle the outer sides of the apple slices with lemon juice to prevent the apples from becoming dark.

 

 

Cook and Tell: Peanut Butter, Chocolate Swirl Yogurt Bread

21 Oct

I’ve been meaning to share this delicious bread for many many weeks, but real life kept getting in the way. On two separate occasions, as part of the Foodbuzz Tastemaker Program, I received three different flavors of Ghirardelli’s dark chocolate as well as Planters Creamy Peanut Butter.

For many days, maybe even weeks, I pondered as to how to put these great ingredients to use. Until I came across this beauty, Berries + Free Yogurt + Flour, Eggs, Butter, Vanilla and Sugar by Parsely, Sage Desserts.

I thought the original bread recipe was amazing, and the cake looked moist and delicious on the photo. But I realized it would also be delicious as a peanut butter, chocolate swirl yogurt bread. This would be a perfect way to bring the delicious flavors of Ghirardelli Sea Salt Soiree, Midnight Reveree, Twilight Delight and Peanut Butter together. So I went to work!

You’d think peanut butter and chocolate would make for a very heavy combination, but the bread was incredibly light and moist. Next time, I am going to try berries with chocolate.

Peanut Butter, Chocolate Swirl Yogurt Bread
Recipe Type: Dessert
Author: Parsley, Sage Desserts, modified by DimpleArts
Ingredients
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 ounces of Ghirardelli dark chocolate
  • 2 tablespoons of Planters Peanut Butter
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plain Greek Yogurt, room temperature
  • Pam cooking spray
  • Non-fat milk (for melting chocolate)
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9-by-5-inch loaf pan with Pam and line with parchment, leaving an overhang on each sides; Spray parchment paper with Pam.
  3. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes.
  4. Add eggs and vanilla and beat to combine, scraping down bowl as needed.
  5. With mixer on low, add flour mixture in 3 additions, alternating with Greek yogurt, beginning and ending with flour mixture.
  6. Melt chocolate with non-fat milk in the microwave until smooth.
  7. Stir two to three tablespoons of the cake batter into the bowl with the melted chocolate until well mixed.
  8. Pour half the plain batter into the pan and dot with 1/2 chocolate-batter mix.
  9. Swirl using a butter knife, pushing the knife all the way through for a full swirl.
  10. Repeat with remaining batter and remaining chocolate-batter mix.
  11. Melt peanut butter in the microwave.
  12. Swirl peanut butter lightly with a butter knife on top of the mixture (don’t push all the way through).
  13. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes.
  14. Let cool completely before slicing.
 

Cook and Tell: Ricotta Zucchini Apple Blinis

17 Oct

I am slowly testing my independent cooking abilities. By that I mean creating my own dishes without using someone else’s recipe.

I had some apples laying around that were just not firm enough for hubby anymore. So I threw around some ideas, and realized that apples and zucchini go well together. So I thought blinis. But I  thought these blinis are missing something…and I realized that zucchini and ricotta go great together, and apples and zucchini go well together.  So it seems like apples and ricotta would also go well together. So this is how my Ricotta Zucchini Apple Blinis came to life.

 

Ricotta Zucchini Apple Blinis
Recipe Type: Appetiser, Side, Snack
Author: DimpleArts
Ingredients
  • 2 Apples (I used Red Delicious)
  • 2 Large Zucchinis
  • 1lb Ricotta Cheese
  • 1 1/2 cups all purpose flour
  • Lemon zest of half a lemon
  • Splash of lemon juice
  • Salt (to taste)
  • Pam (Original) for frying
Instructions
  1. Grate apples and zucchinis and mix together
  2. Add ricotta to the apple zucchini mixture and stir until well combined
  3. Mix in the flour and stir until well combined.
  4. Add lemon zest, lemon juice and salt
  5. To fry:
  6. Heat skillet and spray with pam.
  7. Scoop a tablespoon of the mixture and pour on to hot skillet.
  8. Fry until the blinis are golden and easily come off the skillet.
  9. Flip the blinis and fry the opposite side until golden and easily come off the skillet.
  10. Repeat these steps with the rest of the mixture.
  11. Depending on the size of the skillet you can fry multiple blinis at the same time (I was able to fry three at once).

 

And….another look…I know you can’t resist…