February 23, 2012

Soba Noodles in Broth with Sweet Potato, Cabbage, and Spinach

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Wholesome, comforting, and just plain lovely.
As much as I love to fiddle with recipes and fill them with interesting, new ingredients, every once and a while it feels so great to enjoy something simple.
dry noodles 2
Filled to the brim with healthy, gorgeous vegetables, this Japanese dish is as delicious as its name is long.

February 18, 2012

Chocopalooza: Valentine’s Day 2012

I don’t know where my brain has been hiding these days.
In fact, I’m starting to think that it has burrowed down in the dirt like a groundhog for six more weeks of winter.
Walking into rooms, only to forget what I was looking for. Letting my stand mixer whip cake batter to a dry, overbeaten pulp. Forgetting to watch the weekly episode of “Four Weddings.” Honestly, I just don’t know what’s happening to me.
Although the whole forgetting to watch “Four Weddings” might be a good thing, because all the shots of yummy wedding food always send me diving for a bowl of snacks to munch along with the guests.
The point of the matter is, my brain’s decided to go on spring break waaay earlier than I had planned, which means that I completely forgot to tell you guys about the absolute chocolate downpour that was my Valentine’s Day.
To start off, my mom gave my sister and I a lovely, lovely collection of Jacques Torres chocolate goodies, from a deliciously decadent hot chocolate mix…
hot chocolate
…to gigantic chocolate chip cookies that I swear are made with layers of thin slabs of chocolate rather than simple chips…

February 5, 2012

Kiwi-Marinated Fajitas

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Aren’t kiwi’s just groovy?
Months and months ago I had heard that they can be used in marinades as tenderizers and I’ve been obsessed with the idea ever since. Rather than the acidic tenderizing method of citrus fruits, kiwis—along with other tropical fruits like papaya—tenderize meats via enzymes. While you do have to be careful not to let them sit in the marinade too long, for fear of irreversibly mushy steaks, kiwi concoctions such as this one do a great job at quickly breaking down a tough cut of meat.
kiwi peel
While there are countless yummy recipes for fajitas—a.k.a. deliciously addictive strips of grilled flank steak—I’m really pleased with how this one turned out. Combining plenty of sliced kiwi with a squirt of lime juice really brightens up the steak and is just enough to wake up your taste buds without actually having a strong fruity flavor. Cilantro, garlic, habaneros, and cumin also jump in the bowl to help give the fajitas a bit more of a Southwestern kick.

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