Tuesday, February 25, 2014

Food Blog Must-Reads

One of the things that made (makes) me hesitant to enter the blog world is the blog rock stars that already currently exist. I know that in reality these people are just normal people, just like me, living and cooking and creating in their own apartments. But when you read their blogs and see their pictures with their adorable decorative tea towels and pretty tableware, it's hard to believe that they're working with the same stuff I have access to.

 I've decided to take a different perspective with these blog rock stars...they'll be my inspiration to live creatively, artfully, deliciously.

 Here are some of the food blogs, along with photos of their most recent recipe posts, that inspire me to make more than box mac and cheese for dinner. If you don't already read them, do it now.

dijon and cognac beef stew
 (I have her cookbook and read it like it was a novel. Beautiful, homemade food that makes you want to spend all day in your kitchen creating.)

(This couple focuses on getting families to eat dinner together--realistic and tasty recipes.)

not yet summer greek pasta salad
(She focuses on baked goods, but everything she makes looks amazing!)

Today marks the beginning of the Lunar New Year, so what the hell are you cooking up? Grubbing on long noodles is believed to add longevity to your life and you’re going to need the extra luck to offset whatever dumbass plans you have with fireworks later. The fennel and ginger in here do fucking wonders for your digestion, there’s no celebration required to work those into your diet. So this year take control of your plate and leave the fireworks to the pros. WINTER VEGETABLE STIR FRY 8 ounces of noodles (udon, somen, soba, spaghetti, rice noodles, whateverthefuck you want but the longer the better) 1 ½ teaspoon neutral tasting oil  (like grapeseed, peanut, sesame, something flavorless. DO NOT grab TOASTED sesame oil, that’s different shit) 1 large bulb of fennel 2 medium carrots 1 large bunch of kale 1 ½ tablespoons of minced ginger 4-5 cloves of garlic 1 tablespoon soy sauce or tamari 1 tablespoon seasoned rice vinegar 1 tablespoon water 1 ½ teaspoons orange juice 1 teaspoon chili paste or Asian style hot sauce (optional) 1 cup sliced green onions Cook the noodles according the package directions, rinse them under cool water, and set them aside. Slice up the fennel and carrots into thin matchsticks about an inch long. Remove the stem from the kale and slice it up into thin strips about the length and width of your finger. Mince up that garlic and ginger too since you’re already chopping shit up. In a large wok or skillet warm the oil over a medium-high heat. Add the fennel and carrots and stir fry until the vegetables begin to soften and char in some spots, about 4 minutes. Stir frequently. While that’s going down, mix together the tamari, vinegar, water, oj, and chili paste in a small glass. When the veggies in the wok are ready add the ginger, garlic, and kale. Mix those motherfuckers up and cook for another 30 seconds. Rinse the noodles again, shake off some of the excess water, and then add them to the wok. Turn down the heat to medium. Toss the noodles together with the vegetables and add the sauce. Cook for another 30 seconds just so the noodles get warm and the sauce gets cooked in. If it starts to look a little dry, calm the fuck down and add another tablespoon or two of water. Turn off the heat, fold in the green onions, and taste that shit. Add more vinegar, hot sauce, or a splash of tamari if you want. I don’t really give a shit how you customize your flavor. Serve hot and topped some more green onions. Serves 4 as a side
(As you can tell from the captions, not exactly for the kiddos, but great vegetarian/vegan stuff)

Now go make something tasty for someone you love!

xoxo,
E 
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