A “Healthyish” Food Adventure….
Episode 3: I took notes so you didn’t have to….We talked about the following in this episode….
Food “Gadgets” we talked about…
Microplane for all your zesting needs!
Larger Cutting Boards the bigger the better!
Kitchen Scale I use this all the time! I weight out everything especially when baking!
Food Processor or even a Smaller Food Processor you can make sauces, salsas, nut butters etc…
A nice chef’s knife, this one is one of my favorites that I “borrowed” from my husband and plan on never giving back. :)
A Vitamix Blender or just a nicer high end blender or this one (but if it were me, I’d go for the vitamix!)
And here’s a couple more items that I didn’t get a chance to talk about in the episode but thought it would be worth including!
A cutting board mat, this helps your cutting board not slip all around while you’re slicing and dicing!
Stick Blender, I use this for dressings, for my cauliflower mashed “potatoes” and certain soups.
A Smaller Rolling Pin, I don’t know why but I only use a smaller rolling pin and have for years!
A Really Good Pepper Grinder….I know what you’re thinking… $50 for a pepper grinder. Yes! It’s amazing, I’ve had mine for over a decade and I love it!
Can you freeze your extra herbs? Kind of…. I think epicurious does a nice job of explaining this…
Here’s a link to a mortar and pestle and a great online spice shop!
Meal Planning and Chatting with my good friend and personal trainer, Kristen! For all of her training services, in person or virtual please contact her at kristen.scontras@gmail.com. Her current virtual workout classes are Thursdays at 9am and Saturdays at 9:30am. It’s a great group of women, with fun music and a killer workout! If you’d rather train with her in person and live in the Portsmouth of Kittery area reach out to her and she will get your butt into shape!
I have now made this dutch baby three times in one week!! And if my trainer says it’s ok then don’t tell me twice! *Pro Tip: Let the batter come to room temp before you pour it into the warmed cast iron pan and it will puff up better in the oven!
And if you live in the Portsmouth Area, these Bahn Mi tacos are Kristen approved! So go forth and chow down!
If you want to join Kristen in making the greek new years bread, Vasilopita, here you go! Just remember to follow the recipe!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
Happy New Year!!!!
Episode 2: I took notes so you didn’t have to….We talked about the following in this episode….
Easy, Comforting Vegetarian Pasta Dish – serves 2
You’ll need:
Extra virgin olive oil
¼ of a medium onion
1 stalk of celery
1 clove of garlic, cut in half and remove germ
Handful of cherry tomatoes
Pinch of crushed red pepper flakes
1 can of cannellini beans and chickpeas (drain, rinse and set aside)
1 bay leaf (fresh if you have it)
Enough chicken stock or veggie stock to cover the beans in the pot
Salt and pepper to taste
½ package of ditalini (or any smaller pasta)
Parmigiano Reggiano or Pecorino Romano Cheese
Warm the olive oil in the pan on medium low heat and sauté the garlic, watching it so it doesn’t burn but caramelizes slightly and flavors the oil. You can remove it at this point or leave it in for a more garlicky flavor. Add in the onion and celery, increase the heat to medium, with a touch of salt and pepper. Sauté until these are translucent. Add in your crushed red pepper flakes, if using, and the tomatoes. Sauté this for a minute and then add in both kinds of beans along with the herbs and stock. You want the stock to cover everything in the pan but not too much more. You can always add more. You want the beans to breakdown and become super creamy. If you add too much stock it will be too watery. Bring it to a quick boil and then reduce the heat so it is just slowly simmering. Give it a stir every five minutes or so and keep your eye on the stock level. Add a little more if the mixture looks too dry. After about 35 – 45 minutes everything should be looking and smelling really good. At this point taste it again and season with salt and pepper to your liking.
While the beans are finishing on the stove in another pot add in water and salt for the pasta. Add in enough salt that your pasta water tastes like the ocean. Taste your water friends! Once it’s boiling add in your pasta and cook to the package instructions and to your liking, no judgement if you don’t like al dente. Once it’s done and before you drain the pasta, pull out about a half a cup of the pasta water you may or may not need this for the bean mixture.
Alright now it’s time to plate! Man oh man am I hungry!! Put your pasta in the bottom of the bowl, add a few scoops of the bean mixture on top (if the beans are too thick then add in a tiny bit of the pasta water until it’s creamy enough for you), top with a little extra crushed red pepper if you like, shave some parmigiano reggiano or pecorino romano cheese on top and then drizzle some of your best olive oil and buon appetito!
Now for that slow roasted salmon! Again the world is your salmon oyster my friends so get creative! I think the folks at food52 do a great job at explaining the technique, here!
If you are craving to take a vegetarian or vegan food adventure but don’t want to try the fact meat products below are a few recipes that you might want to dive into from the love and lemons food blog and oh she glows!
https://www.loveandlemons.com/portobello-mushroom-tacos/
https://www.loveandlemons.com/vegan-meatballs/
https://ohsheglows.com/2018/07/12/smoky-jackfruit-chicken-salad/
https://ohsheglows.com/2014/06/17/ultimate-green-taco-wraps-with-lentil-walnut-taco-meat-vegan-gluten-free/
Now on to my lover of winter citrus including those amazing little bundles of joy better known as kumquats! Here’s an article from Food and Wine with 14 amazing chefs and what they like to do with them beyond just snacking on them! And remember to snack….wash them, put them in a bowl and pop them in your mouth! :)
Shari thank you so much again for chatting and I just love what you and Steve are doing with your weekend recipe club! And I can’t wait to have both you and Steve on again to talk more!! I know it will inspire so many more to do the same! Below are Shari’s top picks, I can’t wait to make them! Also if you have a good Filipino Chicken Adobo recipe please pass it along. Shari and Steve would love it!
https://www.gimmesomeoven.com/barbacoa-recipe/
https://www.saveur.com/article/Recipes/Sichuan-Pork-Wontons/
https://www.justapinch.com/recipes/side/other-side-dish/easy-chinese-egg-rolls.html
https://cooking.nytimes.com/recipes/1016754-butter-chicken
http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth