Sweetiekins

During my recent trip to Scottsdale, AZ, for work which included a day trip to Sedona and enjoy the ridiculously amazing weather and the gorgeous red rock landscape with my very sweet Filipino aunty of a cubicle mate, Lourdes. If you’re following my gastrogasmic adventures on the accompanying Facebook page you’ll have seen some of the incredible meals from that trip.

IMG_0148

My lunch at SaltRock Southwest Kitchen in Sedona, AZ

 

One of those meals followed me home when, a few weeks ago, Lourdes showed me that she had attempted to make these roasted sweet peppers we had ordered for lunch at a small resort in Sedona. She shared one with me and regardless of what they say about food always tasting better on vacation it’s very difficult to mess up oven-roasted mini sweet peppers.  The one thing she hadn’t been able to get was the aioli. I was so inspired that I decided to stop by the Aldi that just opened up down the road (bringing back some fun memories).

Goat Cheese Stuffed Mini Peppers

Goat Cheese Stuffed Mini Peppers, from Foodfanatic

My own method for cooking up these little babies is to

  1. Toss with (very little) avocado oil or olive oil,
  2. sprinkle with some coarse salt and fresh ground pepper,
  3. You can also add a sprinkle of garlic powder if you want a little extra something,
  4. Roast on a baking tray at 400 F for 20-30 minutes turning about halfway through (fair warning I like them lightly charred so adjust the time as desire).

Simple right? And unlike some other roasted vegetables these taste really good on their own with very little help. But if you’re looking for something to go with them you can mix this aioli up:

  1. Crush 1 large clove of garlic into a small bowl,
  2. Add about a teaspoon of lime juice and a teaspoon of harissa,
  3. Mix in a heaping spoonful of mayonnaise (or I use vegenaise) and an equal amount of sour cream.

Alternatively, and I’ve done this a couple of times, you can just use a butter knife to cut through one side of the pepper and put about a 1-2 teaspoons worth of goat cheese and just consume that heck out of those babies!

GatroPorn Menu: July.2013

GatroPorn Menu: July.2013

It is getting far too hot outside for my tastes. Mid-90’s and the humidity is on the rise. I keep forgetting every spring that my hair does not do well in humidity and so I don’t preemptively get it cut in time for the great *poof* that becomes my hair in the DC summers. And in addition to that the temperature of one’s food can make a difference to the comfort levels in this god-awful heat.

I love Thanksgiving and Christmas because I often associate the two holidays with a large amount of cooking and eating and partying. I’m not the greatest fan on the patriotic holidays because the types of foods do not create insane food memories of intense bliss in my head. But there are still foods that can excite my palate during the summer holidays… Here is a menu with a few of them along with a couple new items I’m keen to try this month:

Boozy Sweet Tea

“Boozy Sweet Tea” from Dessert for Two
(Click HERE for “Peach-Infused Moonshine” Recipe)

Parmesan Tuiles with Heirloom Tomato Salad

“Parmesan Tuiles with Heirloom Tomato Salad” from Food & Wine

New Potato Salad with Garlic Mayonnaise and Cress

“New Potato Salad with Garlic Mayonnaise and Cress” from JamieOliver.com

Mediterranean Sliders

“Mediterranean Sliders” from Athenos (there’s something to be said for good advertising!)

Vegetable Kebabs

“Vegetable Kebabs” from Epicurious

Berry & Fruit Popsicles

“Berry & Fruit Popsicles” from Call Me Cupcake!

Project Pasta

Caprese Ravioli with Roasted Tomato Pesto

“Caprese Ravioli with Roasted Tomato Pesto Sauce” from Proud Italian Cook

I have finally located the pasta machine and I’m ready to give making my own pasta a try. My dad likes to point out that no matter what I’m doing with it I must be wrong because I’m not making Asian noodles. But he’s off in Asia eating his Asian noodles so he won’t be around to comment. I’d like to try the recipe above (or whatever is similar based on what I have in the fridge) but it doesn’t use a homemade pasta so I’m going to use the recipe from this recipe (with a quick click through a translator):

Gli originali tortelli di zucca mantovani per Halloween

From Cook & the City

The poor text translation aside (although the recipe itself is fairly decipherable), I like the “How To” photos with the cute little eggs and the pile of flour. It’s just pretty.

GastroPorn Menu: June.2013

GastroPorn Menu: June.2013

It’s getting warm and slightly uncomfortable weather wise but things are also growing in the garden and we’re planning to get an umbrella for our back yard so we can actually enjoy our outdoor furniture. Now if only my back yard looked a little something like this:

Santorini-blue-and-white-paradise

This month’s menu is inspired by a little Mediterranean Island sun. Meant to be enjoyed outside with with lots of loud friends and family.

Goat Cheese with Olives, Lemon, and Thyme

“Goat Cheese with Olives, Lemon, and Thyme” From Leite’s Culinaria

Beefsteak Tomato Salad

“Beefsteak Tomato Salad” from Martha Stewart

Eggplant Salad with Chickpeas and Feta

“Eggplant Salad with Chickpeas and Feta” from Martha Stewart

Mini Spiced Chicken Burgers with Mint Greek Yogurt

“Mini Spiced Chicken Burgers with Mint Greek Yogurt” from Applemint

Zucchini Patty Sandwiches

“Zucchini Patty Sandwiches” from Whole Living

Lamb

“Lamb” from Joseph De Leo Photography

Baked Sweet Potato Fries with Honey-Lime Dip

“Baked Sweet Potato Fries with Honey-Lime Dip” from Our Best Bites

Lime, Yoghurt and Olive Oil Cake

“Lime, Yoghurt and Olive Oil Cake” from Simple Provisions

Honey-Ricotta Turnovers

“Honey-Ricotta Turnovers” from Martha Stewart

Eat More Lunches!

Asaltado Vegetariano (Sitr-Fried Vegetable Sandwich)

“Asaltado Vegetariano (Sitr-Fried Vegetable Sandwich)” from Saveur

With school out for the summer and me being the only one that still has to come to campus I’m pretty much on my own for lunches. Usually it’s a much more communal effort to get everyone a packed lunch in the morning but now it’s just me and that means I’m so much less willing to put forth a lot of effort. But food is important and lunch is especially so in my book. After trying to get students through final exams, worrying about the next batch of students on the way in the fall, and only recently getting over the horrible illness of doom that had me practically strapping a box of tissues and a bag of cough drops to my hips for easy access… Well I let a few things get away from me and I gained a few pounds so it’s back to the routine and restarting the fencing training and hopefully the swimming circuit for the rest of the summer to make sure I don’t let the situation get the better of me. And, since having recently eaten and what I do behind closed doors with my earphones on isn’t exactly conducive, I can’t eat dinner until afterwards so lunch is important. I’m sure there are rules about all this stuff but since when have I ever followed the rules knowingly? So sandwiches and salads are on the menu along with my homemade bottles of chilled karkadé(which I talk more about in my previous post “Bug Juice“).

Attention! Attention!

No-Bake Strawberry Cheesecake

“No-Bake Strawberry Cheesecake” From Cooking Channel (There are How-To pictures to go with the recipe)

As I’m sure most of you know (if you live in America), today is Mother’s Day. This means that I am not actually writing this post today but instead I am anticipating that I will be very busy making the Mother’s Day luncheon on my Gma’s back porch. And one of the featured items on this illustrious menu just happens to be this cheesecake! And a lovely Mummy’s Day it will be… unless it’s raining. Then we will have to make plan B arrangements.