Food and Cooking, Photography

Foto Friday No. 6

Experimenting with low key food photos here. It was an impromptu project inspired by how beautiful the roasted golden beets looked as I chopped them.

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Work has gotten significantly more manageable in the past week, as the project to which I’ve devoted countless hours over the past year finally launched last Sunday. So I’m planning to be a bit more faithful to this blog now…

But without further ado, a veggie-packed wheat berry salad. This salad would make a great side dish with anything grilled (summer cookouts, anyone?) or as a lighter meal option with some crunchy  veggies on the side. I mainly followed this recipe from the Kitchn, with a few minor changes:

1. Subbed wheat berries for the barley.

2. Used kale instead of chard. I didn’t cook the kale, just mixed it in with the wheat berries while they were still hot. I find that if you shred kale thin enough and mix it with an acidic dressing (like the lemon juice in this salad) you can often get away without massaging or cooking it.

3. Added all the lemon juice straight to the mixed up veggies and wheat berries, and only added 1 tbsp. of olive oil (also directly to the salad).

4. I soaked a handful of dried cranberries in white wine vinegar, then added that whole mix to the salad. The extra acidity helps brighten the whole salad, and the sweetness from the cranberries is spot on with the beets and wheat berries.

5. This isn’t entirely relevant, but I used a French feta cheese, which tasted (to me) a lot less salty than the Greek kind I normally buy. So I salted very generously.

Overall, this salad is super delicious. It tasted great at room temp, and I’m sure it will make tasty cold lunches this week, too. You could easily omit the feta (or use a vegan cheese substitute) for a vegan salad option, or use brown rice or another gluten-free alternative to make it gluten-free.

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Food and Cooking, Photography, Uncategorized

Foto Friday No. 5

I’ll keep it simple here. Mainly because I’m already feeling like it’s time to climb into bed, but also because that’s what this soup is.

I had come home from the grocery store today planning on making up in advance some smoothies and kale salads to fuel the crazy week ahead. (To avoid a repeat of this past week, when I mostly ate cookies, apples, and cereal.) But I was in a mood where I just wanted to use up all the old food in the fridge, so I decided to tackle the crisper drawer-full of random CSA root veggies which we’ve been avoiding. Things like celeriac and rutabaga. Seriously. What do you do with these things??

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I, for one, whipped up this soup. I’ve put a recipe below, but t’s really more of  a guideline. I’m sure you could sub in parsnips or potatoes, or maybe even turnips for the rutabaga. Herbs are optional and customizable, and I’m definitely not one to be particular about apple varieties.

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This soup is slightly sweet, creamy and hearty, but not heavy. It’s simple, good, real food–completely unassuming. It’s pictured below with Wasa crackers, but some fresh bread would have been delicious.

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Celeriac, Rutabaga, and Apple Soup

makes approx. 4 servings

Ingredients:

olive oil

1 medium onion

2-3 cloves of garlic

1 celeriac

4 rutabagas

2 apples

4 cups of vegetable stock

1/2 tsp. dried Italian herbs

salt & pepper to taste

parsley for garnish, optional

Directions:

1. Heat a stock pot with a few glugs of  olive oil over medium heat. Add chopped onion, and sauté until golden. Add minced garlic, and stir in with onion for about 30 seconds. Make sure to not overcook at this point, or the garlic will burn which really ruins an entire dish. I speak from multiple experiences.

2. Add diced celeriac, apples, and rutabagas to the onions and garlic. Pour in vegetable stock, and add herbs and salt and pepper. Stir it all together, and cover the pot.

3. Let the soup boil for about 20 minutes, or until your veggies are cooked through. You should be able to pierce them easily with a fork, but they shouldn’t be falling apart to mush.

4. Blend the soup either in a blender, or use an immersion blender if you have one. I reserved some of the veggies before blending, so I could add them on top of the pureed soup when serving. I like to have a little texture, and if you’re serving to other people, it’s always nice to know what you’re eating. 🙂 If however, you like to keep it as simple as possible, just blend away with everything all together. Taste it at this point, and add salt and pepper as needed.

5. Optional extras: I garnished with a  little parsley and cracked black pepper, but since the soup’s flavors are rather delicate, the parsley definitely stood out. If you’re not crazy about the flavor of parsley, you can sub another herb or omit altogether. If you’re not trying to keep the soup vegan, a swirl of cream or sprinkling of cheese would probably be great for finishing it off, too.

And there you have it. Super easy. Dicing up the veggies and apples will probably be the most time consuming part of the recipe, but even that goes pretty quick. Let me know if you give the soup a try!

 

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