I love lady fingers even though I think their name is deceiving – they don’t exactly look like a lady’s fingers. I got the recipe for these cookies from food.com, and they came out great. Mine were a little bit thin, but the texture was perfect – light and fluffy. I didn’t have a piping bag, so I just used a large ziplock bag instead. I cut the tip of the bag, and used it to pipe out the lady fingers.
Enjoy!
The leaning tower of lady fingers (or Jenga, one of my favorite games)
I watched quite a bit of Food Network yesterday – Giada and Ina in particular. They inspired me to make fish and vegetables for dinner last night.
I roasted 1 large chopped parsnip and 3 small chopped carrots in a 400 degree oven for 30 minutes with 1 1/2 tablespoons of olive oil and some salt and pepper.
Meanwhile, in the same oven, I roasted two pieces of sea bass for 15 minutes with a tablespoon of olive oil, the juice from 1/2 lemon, and some salt and pepper. (Put the fish in the oven 15 minutes after the veggies, so they will be ready at the same time).
In a pan under medium low heat, I sautéed half an onion with a tablespoon of olive oil for 5 minutes. I added 2 cups of frozen peas which I had thawed to room temperature and a little salt and pepper. I cooked the peas for 2 minutes making sure they wouldn’t turn brown. Once the peas were hot, I turned off the heat of the pan, and I added 1/4 cup chopped mint.
Look how colorful everything is! Who says you need to eat skittles to taste the rainbow?
These fruit pops are very refreshing and are perfect for a hot summer day like today. To make these pops, you have to make a raspberry-rhubarb compote and then blend it to make the consistency smooth.
I generally don’t follow a recipe when I make rhubarb compote, so I unfortunately did not calculate the exact ratio of raspberries, rhubarb, sugar, and water. Here are my estimates. I used roughly two stalks of rhubarb cut into small pieces, 1 container of raspberries, 1/2 cup sugar (I like my compote tart), and 1/2 cup water. I transferred all my ingredients to a bowl and cooked them on low heat for 10-15 minutes until the rhubarb was tender.
I let my mixture cool for 30 minutes, and then I blended it until smooth. (I had to add a little more water, so that the mixture wasn’t as thick).
Check out my earlier post where I made strawberry-blueberry pops to see my method for freezing the pops.
Enjoy!
Throw a little olive oil into a pan under medium heat with a clove of garlic, 7-10 shiitake mushrooms, 5 chopped asparagus, and two sliced radishes. Cook for 5 minutes, add salt, pepper, and a splash of lemon juice. Remove garlic. Voilà!
This is perfect in lieu of a salad (serves 1) or as an appetizer (serves 2).
I love pasta primavera and just how versatile it is. You can pretty much throw in any veggies you like. Tonight, I used zucchini, asparagus, and carrot. It was a very simple yet healthy and delicious dinner which took less than 30 minutes to make.
First, chop your veggies.
Throw them into a pan with a little oil, and sauté them for roughly 10 minutes. I put my zucchini and carrots in three minutes before the asparagus because they take longer to cook.
Add tomato sauce to cooked veggies and heat until tomato sauce is hot. (Meanwhile cook your pasta. I used thin spaghetti).
Once sauce is hot, put cooked pasta in pan with sauce and mix until well combined. Presto, dinner is ready!
I went on the High Line today and had a wonderful afternoon despite the humidity. As I was walking, I passed by an ice cream sandwich cart called Melt. They had ice cream sammies on display basically trying to taunt me. I mean come on, I have very little will power when it comes to sweets.
So of course, I got one – espresso chip ice cream sandwiched between two double chocolate cookies. This ice cream sandwich was absolutely spectacular. The cookies were nice and crunchy but not hard or stale, and the ice cream tasted great. It was perfect for a hot day even though it started to melt. I guess the name was a fair warning. I still rate it 10/10.
And my madness behind the title – I have been eating plenty of ice cream sandwiches this summer. This blog post is some sort of sandwich – text sandwiched between two pictures of ice cream sandwiches. This is becoming too deep for me. I hope everyone is keeping cool!
My parents and I are invited to dinner tonight, and my mom is in charge of dessert, meaning, I am in charge of dessert. I was so excited – I actually have an excuse to bake besides my constant cravings for something sweet and my desires to experiment in the kitchen.
I played it safe tonight and made a blueberry pie. Click here for my recipe. But this post isn’t about the pie. Rather, it’s about the scraps of dough that you have after you make the pie.
I hate wasting good dough, so I decided to make pretzel-shaped cookies. It’s fairly simple. Just take small pieces of your leftover pie dough, roll them into thin logs, and form into pretzels. Brush the cookies with a little egg wash (so they turn golden brown in the oven), dust the cookies with lots of cinnamon sugar (remember, the dough is not very sweet to begin with), and sprinkle with sesame seeds (optional).
Bake the cookies in a 350 degree oven for 8-12 minutes.
Enjoy with your pie! Don’t get me wrong, these definitely stand on their own.
And if you were any bit curious, here is my blueberry pie.
I got the recipe for these little cuties from Smitten Kitchen. I just altered one thing. Since I used semisweet chocolate chips, I cut the sugar amount to 1/3 cup instead of 1 cup. My yield was 24 muffins.
They are so fun to eat, which might be a bad thing. I am honestly not a big snacker, so I better stick to my ways and save these for dessert. However, I just might have to eat one or two of them tomorrow morning. I don’t know if I can resist!
I mashed half an avocado, added a splash of lemon juice, and mixed in several edamame. I spread my avocado and edamame mixture on a slice of bread and topped it off with tomato and some chopped basil.
Starting the day off right.
Food Follower 