Breakfast is, has been, and most likely always will be my favorite meal of the day. (If you follow me on Instagram you have undoubtedly noticed this). Savory, sweet, quick and easy, long and leisurely... I love them all. It's the meal that sets the tone for your entire day, so what's not to celebrate?
I almost didn't have this post ready for you today. I have been thinking about these little hand pies, inspired by this lamb version, for a couple weeks now, and was so excited to finally try them out last night. I left work a little early, got home, started prepping the ingredients, handling the phyllo dough with care... but things weren't going as planned.
Did I mention that I have a new roommate? Indeed, Percy and I welcomed a new addition to our humble abode this past weekend – this guy. I’m super happy and excited about this change, even amidst all of the passive aggressive comments i.e. “oh, you’re playing house!” or, “you’re finally shackin’ up!” You take the good with the bad, I suppose. In this case, the good far outweighs the bad, in my opinion.
The weather. A topic that never fails to pop up in daily small talk, morning news broadcasts, and these days – on facebook/instagram/twitter/blogs/etc. I think it will always be this way, and I am guilty of it, too. But today, I am not here to complain about the fact that Spring is still hiding behind chilly days filled with rain and gloom. I am here to tell you about my new favorite soup.
This isn't the first time (and probably won't be the last) that i talk to you about juice here on this little blog. I've been experimenting over the last few months, and have definitely had a few failures, but most of my experiments have been successful (read: delicious). I've always loved fresh juice from health food stores, vegetarian restaurants, etc., but there is nothing like taking what you have in the fridge and turning it into a glass of something refreshing and satisfying. That's what this simple green juice is.
Seasonal fare, farm-to-table dining, local ingredients, and community-supported agriculture. These are all terms that, although so commonplace in my vocabulary today, did not hold much meaning to me just a few short years ago. Of course, I had been to farmer's markets, and even grew up visiting our family farm on the weekends to pick vegetables and milk the cows... so I'm not saying that these concepts were foreign to me in general. But in the past few years I have been so anxious to know more; more about where my food comes from, how to obtain it in a way that is better for the environment, and what ingredients I can combine to feed my body something wholesome and good. It's a choice I make daily (at every meal, actually), and while I am far from perfect... I simply strive to make an effort and to be better.
I hope what you see here on this blog doesn't lead you to believe I have it all figured out when it comes to cooking... that couldn't be further from the truth. Of course, I practice, I learn, I get inspiration from others who do it better/more often, and every once in a while, I get it right. But that doesn't mean that my dinners always look like this paired with this. Or that breakfast looks like this. Sometimes dinner is simple, quick, and comprised of whatever I have laying around the kitchen. Nothing planned or styled. No recipe. During the week, in fact, a lot of my meals look that way. And that's not a bad thing at all.
If you are looking for a new shrimp dish that tastes delicious, has only 5 ingredients, and goes perfectly with one sriracha fried rice... look no further. This recipe comes together so quickly, and has the perfect balance of sweet/tart/spicy flavors mingling together. I am a big fan of shrimp (and seafood in general), but I think this sauce would be a great complement to vegetarian options as well - some pan-fried tofu, tempeh, or stir-fried vegetables. Feel free to make it your own.
Fried rice and I go way back. When I was a kid (and still, actually) my brother and I LOVED going to the hibachi restaurant near our house. We always seemed to choose it for our birthday celebration dinners, when my dad was travelling for work and my mom wanted a break from cooking, and essentially any time we had a say in things. The chef would throw pieces of shrimp in the air for us to catch with our mouths (I am terrible at this), we would order Shirley Temples to drink, and I would watch in amazement as they cooked our food on the giant, piping hot grill in front of us. "I want to have one of those in my kitchen some day," I thought. The best fried rice, always at your fingertips... sounds like a dream come true.
Growing up, I loved making peanut butter and banana sandwiches. Sometimes I would get fancy and add honey or marshmallow fluff, but many times peanut butter and bananas were the only things standing between me and one of my favorite breakfasts. A perfect combination of flavors, if you ask me. I had a craving for this very concoction yesterday, and decided a batch of peanut butter-banana muffins would be even better.