Food and Cooking, Photography

Foto Friday No. 7

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This might be the last “Foto Friday” since I need to keep trucking along if I want to get any closer to my finish line of accomplishments for this project. I think I’ve learned a lot about food photography, forced myself to be more thoughtful in taking pictures and setting up a shot, and I definitely have much greater respect for the amount of work it is!!

Today’s photos are of  kale salad with carrot-sesame dressing. I found this recipe for sesame carrot noodles from the blog “Clean Wellness” and whipped up a batch of just the dressing last week. I was planning to actually follow the whole recipe, but ended up tossing the dressing with a big bunch of kale, and it was delish. Like, I-ate-it-for-every-lunch-all-week-delicious. Granted–I have an unusual capacity for eating the same thing over and over without getting sick of it, but I’m already dreaming of a way to modify the recipe into a carrot sesame soup so I can justify (essentially) just eating the dressing for a meal.

Anyways–the point is–this dressing was amazing. You should definitely consider giving it a try.

I’ve also been on a bit of a coconut kick lately (helloooo, coconut butter!) so I thought, what could be better than adding some coconut into the dressing? I gave it a try today, and here you have it: my own modified, carrot-sesame dressing for a kale salad.

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Kale Salad with Carrot-Sesame Dressing

Ingredients:

1 bunch kale (washed, thinly sliced, and massaged)

2-3 carrots (washed and/or peeled and sliced)

scant 1/4 cup shredded unsweetened coconut

2 tbsp. sesame seeds (or tahini, which I probably what I would have used if I wasn’t out)

2 1/2 tbsp. soy sauce

1 tbsp. fresh ginger (tip: keep ginger root in the freezer, and just cut off as needed for recipes)

1/4 c. plus 1 tbsp. white wine vinegar

2 tbsp. water

1 1/2 tbsp. sesame oil

1/2 tsp. chili pepper flakes

1 tbsp. maple syrup

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Steps

1. Put all ingredients except for kale into a blender, and blend until smooth.

2. Toss dressing with kale.

3. Enjoy. : ) It’s that simple!

The dressing will make about 1 1/2 cups. Depending on how much dressing you like and how large your bunch of kale is, you might have leftover dressing. Not that anyone’s complaining about that. : )

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Food and Cooking, Photography

Foto Friday No. 4

Foto Friday is on Saturday again… but these photos were only possible by result of a late-Friday-night trip to the grocery store and a leisurely Saturday morning of cooking and prepping an make-shift photo studio.

Apparently April is national grilled cheese month (who knew??), and I’ve been wanting to get in on the grilled cheese fun all month. I came across some beautiful photos on Pinterest leading me to this recipe for roasted strawberry, chocolate, and Brie grilled cheese sandwiches. Um, yes!!

Unfortunately, this went as most Pinterest posts go, meaning the sandwiches were pretty disappointing in their outcome. I don’t know if it’s warm strawberries, or too dark of chocolate (I did use Lindt’s “supreme dark” bar), but something about this combination was a little off putting. However, it was incredibly fun to shoot, and I feel like I’m already seeing improvement in my photos.

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

chocolate brie strawberry grilled cheese

 

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