Today was one of those days where I feel like the world was giving me one big middle finger. Everything went wrong with work, the kids were being terrible, and I feel like I'm coming down with a cold. Since all I've eaten in the last 24 hours was yesterday's chili (literally dinner breakfast lunch and snack 😂), I decided to switch it up and make my Chinese Turkey Stir-Fry for dinner. While enjoying my 15 mins of me-time (cooking = stress relief), I was staring off into the abyss, vigorously shaking the bottle of what I thought was coconut aminos into the pan....and then I looked down and realized it was fish sauce. 😳 Ok Monday... I see you. Going to bed early after enjoying some saltier than usual stir-fry 🤣 (ps- this recipe is really good if you don't botch it like me - especially when you add some sweet potato ribbons, too! Link below!)
#pumpkinspice has become something of a stereotype these days, often associated with uggs and north face jackets. But the fact remains that it’s damn delicious. Learn how to make your own pumpkin spice blend for all that holiday baking coming up!
Ramen at Momofuku Noodle Bar! If you’re out to try some funky fusion ramen, definitely don’t miss out on this place! Potato broth with sour cream ramen? Sounds deadly 💀 but tastes surprisingly coherent. Blog on my experience will be up soon, make sure to check out my previous articles in the mean time. 😘
So many incredible local delicacies to see & sample at the market today but the best thing is how the locals embrace the abundance of fresh produce in their cuisine. ❤️Loved this stall selling oven roasted veggies ready to eat. For a few more snaps from #Catania just #swipe . Xx
HONG KONG EDITION -
Nothing like taking the ferry to Central packing hot, smooth, creamy, jiggly, bulgy little rounds of sunshine in a crumbly, tender pasty crust. But seriously, these #eggtarts are soooo good!
Join us for a first look at the new vibrant menu by executive chef Sydney Hunter lll. Vegetables and seafood shine, as these ingredients are redefined with a blend of Japanese, Mexican, and Mediterranean flavors. We're now open on Mondays! Reservations are recommended, walk-ins welcome.
What’re you looking at? 👀 The Blue Crab of course, a staple in Maryland culture and what we explored on our latest episode of Food/Groups. Check out the link in bio to watch the whole video and follow @jayjayflemingphotography for more (cl)awesome Chesapeake photography.
Celebrating the #VirtualPumpkinParty today with this Pumpkin, Olive Oil and Dark Chocolate Cake! It’s sweet, spiced and studded with bits of bittersweet chocolate. Get the recipe on KitchenKonfidence.com!
This broccoli "Cheddar" soup is perfect for #meatlessmondays and that chilly Fall afternoons. A comfort food with all the original flavor Packed with veggies and Nutrient-rich!!!
1 med Cauliflower (about 1 1/2 cups)
4 cups water or Vegetable Broth
10 oz frozen Broccoli
1 cup carrot (shredded)
1 med potato
3 stalks celery
1/2 cup Unsweetened plant Milk
1/2 cup Nutritional Yeast
2 Tbs Lemon Juice
1 tsp Garlic Powder
1/4 tsp Ground Pepper
1/4 tsp Thyme
salt to taste
Chop all vegetables (except broccoli) and add to soup pot.
Add 4 cups of water/vegetable both and bring to a boil.
Cook until vegetables are soft and then blend soup using blender.
Stir in milk and all seasonings and mix well.
Adjust any seasonings as necessary and then add frozen broccoli. Simmer on low heat for 5-10 min until broccoli is heated through.
What kind of a freak comes home from camping in the mountains with her family and that same day makes a 15lb (I didn't weigh it, but it definitely felt like a massive baby) butternut squash lasagna?!? THIS FREAK. Because I had a butternut squash and some ricotta and because we were hungry for food that doesn't taste like a chimney. (All camping food kinda tastes like a chimney after a few meals. 🍳🔥🔥🚒). This on the other hand was amazingly delicious. (Also, side note, BUTTERNUT SQUASH IS BETTER THEN PUMPKIN, COME AT ME.)
I am a sucker for charcuterie plates.. the one at @carnivoreseattle definitely did not disappoint 😆All the meats and pickled veggies were so on point, and the server was nice enough to swap Pate (not my favorite thing in the world), and gave us extra meats! We also got a few other small dishes and they were all so delish -- definitely a meat focused restaurant, but their veggies are also done quite well! Will be back😄
Just got this up on the blog today (link in my profile). My daughter and I made this #organic#glutenfree oatmeal apple 🍎 banana 🍌 bread with pecans, sunflower 🌻 seeds and flax. It is a super delicious #fallrecipe 🍁🍂 and got me thinking about this incredible @alicelouisewaters quote “It’s around the table and in the preparation of food that we learn about ourselves and the world” ✨❤️🌎 This is so true 😌✨
My goal for this season was to do something I have never been able to do: embrace and enjoy it. I feel like every year I spend Fall and Winter trying desperately to saver every barometric change, every bite and breath, chasing the season like a buck chases a deer in heat only to find that being able to savor it is like losing the word that's on the tip of my tongue. This year I tried a different tactic, I sat down and I wrote all the things I wanted to do, all the things that actually made it feel like fall, regardless of the weather or the frivolity. I wrote down things like eating squash in all its forms, lighting candles, going to corn mazes, drinking tea, carving pumpkins, watching dumb halloween movies. All of this somehow made me slow down and, the basicness of it aside, enjoy it. So here's some squash soup (kabocha is my favorite squash this year!) and spooky things like a mold of Josh's teeth and some bones. Expect some more spooky shots over the next week. .
Get your sweets on... it's Dolce Week!👇
SHOP & LEARN: We're dedicating this week to all things sweets! W work with the best brands to bring you a selection of candies, cookies, and chocolates. Our artisanal producers are rich in history and incorporate the highest quality regional ingredients, such as IGP hazelnuts from Le Langhe, Piemonte. Explore them all in our marketplace, and don't forget to pair it with some wine. Bottoms up! #myEatalyNYC