We post a lot of food photos on Instagram. Admittedly, that's kind of our thing. We hope that it does not seem pretentious. We enjoy cooking. We have fun with photography. This is our little hobby. To show you how unassuming and downright ordinary we are, here was today's lunch: Kraft Macaroni & Cheese. #foodshot#foodpic#foodlove
Scratch hummus is so easy yet so delicious. And this is our favorite variety: sun-dried tomato. While at the farmer's market last summer, we let an enterprising producer convince us that we needed a whole lot of San Marzano tomatoes. We ate some. We made and canned sauce with others. We dried the rest, and just so you know, they taste fantastic blended with chickpeas, Tahini, olive oil, lemon juice, garlic, salt and chili pepper.
We subscribe to a number of food-related magazines, including Food & Wine, Cooking Light and Bon Appetit. We do so for inspiration: recipes, ingredients, photography, writing, etc. However, we’re busy beavers. We don’t get to read them as often as we’d like. They pile up. Our significant other—justifiably—recycles the months-old issues collecting dust on the coffee table.
We just finished something big at work. And now, it’s time to recuperate. We spent an evening with a stack of magazines and have a fresh lineup of dishes to try. First out of the gate was this “Soupy Rice with Chicken and Vegetables” from Food & Wine. Despite that generic name, it’s actually a Puerto Rican dish called “Asopao de Pollo”.
What’s great about these magazines is that they motivate us try combinations beyond our imagination. This dish was warm and heartening. The tomato gave it zest. The rice provided substance. The peas added a little sweetness. The olives delivered a surprising, briny pop. And despite being comfort food, the meal was relatively healthy. We substituted in long-grain brown rice, which required about 20 minutes longer cooking.
The recipe makes enough to feed an army or, at least, ten people. If you are like us and have fewer mouths to feed, feel free to cut everything in half.
We dine out a lot. Last night, though, we wondered why we ever do that because this fantastic homemade meal achieved high marks. The strip steak was cooked sous vide at 134°F for 2+ hours then hard-seared in brown butter in a cast-iron skillet. The mashed sweet potatoes were topped with brown sugar and walnuts. And the asparagus and grape tomatoes were roasted and served with Parmesan cheese. We had a little leftover steak, so we gave the dog a treat. He'll never be the same.
Who says that you can't make #ramen in the #instantpot ? Well, maybe, no one ever said that. We don't know if that's a thing that people say or not. But, we did make ramen, and it was delicious. That broth. Those noodles. It may be freezing outside, but our bellies are warm. #yum#yummy
We met Eric this weekend. He is the six-month-old baby of our dear friends from Newark, Delaware, who we see too infrequently. Yes, Eric is the world’s most adorable baby, but also look at what he’s doing to that giraffe’s neck. Never cross Eric.