Warm Summer Night Peach Crisp

Let me start by stressing how long and impatient I have been for peach season to start. I've been waiting and waiting and bugging the Whole Foods staff and finally, my wish came true today. If you've noticed from my previous posts, I like to find things in my kitchen to cook with. Example: No almonds? How about walnuts instead. Improvising like a bad ass. Anyways, I put together this super easy recipe, and used Mason Jars! If you haven't made any of my recipes, make this one. Seriously, it's that good. 

Ingredients: 

( Makes 6 mason jars)

Filling:

6 Peaches 

1/3 cup raw cane sugar

3 Tbsp All-Purpose flour

1 tsp vanilla extract

1/2 lemon + zest

Topping:

3/4 cup rolled oats

1 cup all-purpose flour

1/3 cup brown sugar

1/3 cup raw cane sugar

1/4 cup roughly chopped walnuts

1 stick of butter ( melted)

1 tbsp water

1/2 tsp cinnamon

Steps:

1. Preheat oven to 350F

2. Wash and peel peaches. Chop into bite size pieces. ( that rhymed)

3.Add the rest of the filling ingredients, mix and set aside. ( that didn't)

4. In a separate bowl, mix all topping ingredients together.

5. First mix with a fork and then use your hands to create crumbles.

6. Fill Mason jars 3/4 up with filling then add the crumble topping.

7. Once all mason jars are filled, place in oven for 25 minutes. 

8. Broil for 2 minutes on high, take out and let rest for at least 15 minutes ( I know its hard).

9. Enjoy with a scoop of vanilla bean ice cream!

Note: I used half pint wide mouth mason jars. Very easy to find, and so useful! 

Ps. I froze 3 out of 6 of the jar pies, unbaked, to enjoy later!

Cheers,

LAfoodieface :)

This is Meeka being really excited about our new recipe entry.

Miso Marinated Portobello Mushroom Salad

Misooooo hungry. Which is why this salad came up. I regret to say I haven't done much grocery shopping so my refrigerator consisted of  Stone Ipa's, mushrooms, a bag of spinach and lentils i got at Trader Joe's which I have been staring at for the last 5 days. Anyways, upon viewing my options, I opted for a salad.. of some sort.  I put together a quick marinade and crisped some lentils and voila!  I must admit that if I had any prosciutto left that would be a perfect accompaniment. I shall save it for next time! I hope you enjoy it.

Ingredients:  
(Serves 1 main meal or two appetizer salads)

1/2 cup already cooked lentils.
2 cups spinach
1 portobello mushroom
1 tablespoon white miso paste
1 table spoon agave nectar
2 tablespoon lemon juice
1 tablespoons olive oil
1/2 tablespoon sesame oil
1 tablespoon cheese to garnish ( I used Manchego)
Salt and pepper to taste


Steps:

1. Turn oven on to Lo-broil.
2. Slice mushrooms 1/4 of an inch thick.
3. Mix marinade together.
4. Place mushrooms on baking sheet and pour marinade over.
5. Broil on low for about 8 minutes until tender.
6. While the mushrooms are broiling, fry lentils with 2 tablespoons olive oil on high.
7. Continually stir until brown(er) and crispy.
8. Set aside lentils and remove mushrooms from oven to cool.
9. Take the remaining marinade from mushrooms and place in a mixing bowl.
10. Add 1 tablespoon olive oil and 1 tablespoon lemon juice.
11. Mix the marinade with the fresh spinach.
12. Plate the salad with the crispy lentils, mushrooms and cheese to garnish!


Note: If you have prosciutto, for the love of cured meats, please add.

Love,

Foodie Face


PS. I added Srichacha for a little kick, and because it looked pretty.

Butternut Squash Soup

Fall is here people! When I think of fall, I think of pumpkins, squash, soups, leaves changing colors, big fluffy embarrassing socks...... And that is why I have put together a butternut squash soup recipe. For those cold days when you feel like a hearty creamy sweet and savory soup, this is your recipe. Smooth texture, earthy from the rosemary and a slight spice from the fresh ginger, this complex soup is a go to meal. Add a slice of crusty bread and you are golden!

Ingredients: 
( Serves 8)

3 cups chicken broth

1 average butternut squash

1 cup coconut cream

2 tbsp dried rosemary

2 generous tbsp fresh grated ginger

4 tbsp olive oil

salt and pepper to taste

Toasted coconut flakes for garnish

Steps:

1. Slice butternut squash in two and lightly drizzle with olive oil (about two tablespoons)

2. Add a pinch of salt per side and rosemary

3. Roast butternut for 45 mins at 375F

4. While roasting, saute onion with remainder of olive oil until translucent

5. Add chicken broth and ginger

6. Remove from heat and add coconut cream.

7. Add mixture in blender and puree until smooth

8. When squash is done, let cool for 15-20 minutes. The skin will easily peel off.

9. Add half of squash to mixture and puree.

10. Place in a large bowl and do the same thing with the other half.

11. Add salt and pepper to taste.

12. Garnish with toasted coconut flakes, or Rosemary!

Enjoy :)

Carrot Puree with Browned Butter Sage

Carrot Puree. Something I never thought I would like. I was temped to make it one day and I was pretty shocked with the results. I used coconut oil instead of butter so it was much fluffier and quite delicious! A sweet and savory mix all in one. And what could be better than browned butter sage on top??

Ingredients:
1 lb organic carrots
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tbsp lemon juice
2 tbsp coconut oil
2 tbsp butter
4-6 fresh sage leaves


Steps:

1. Chop carrots into 2 inch pieces.
2. Place in large pot and fill with water until just covering carrots
3. Boil for 20 minutes, or until soft.
4. Add carrots to blender with ginger, cinnamon, lemon juice, coconut oil.
5. Blend until smooth.
6. Place in baking safe dish and bake for about 20 minutes on 400F
7. In a small pot, add butter.
8. Once melted, add the sage and constantly move until the color is golden brown. (It can burn very    easily so be quick!)
9.  Immediately take off heat and drizzle over the carrot puree.
10. Place crispy sage leaves on top to garnish and sprinkle with sea salt.

Note: For another variety, add toasted walnuts for some crunch!

Pan Seared Salmon with Blueberry Sauce

To start, let me apologize for the image quality. You see, I was in such a foodie mode, thinking only of eating this delicious crispy on the outside flaky and tender on the inside salmon that i forgot to bring my camera to this feast-ival. With that being said,  This is a perfect dinner to make for all occasions. It is so simple, quick and it always turns out looking faaaaaabulous.

Ingredients: 
Serves 2

2 medium salmon fillets (Wild caught preferred)
2 tbsp olive oil
2 tbsp minced shallots
1/2 cup blueberries
2 tbsp water
1 tbsp balsamic vinegar
2 fresh sprigs of dill to garnish 
   salt and pepper to taste

Steps:

1. In medium pan add 1 tbsp olive oil
2. Lightly rub salmon fillets with sea salt on top sides of flesh.
3. Place fillets in pan on high heat. 3-4 minutes on eat side, or until it flakes easily.
4. While salmon is cooking,  place small pot on medium heat with one tbsp olive oil and add shallots.
5. Once translucent, add balsamic vinegar  and blueberries.
6. Coat and mix until blueberries dissolve in a sauce. Add water and lower heat.
7. Once salmon is done, place on plate and drizzle the blueberry sauce generously.
8. Gently lay the fresh sprig of dill on top and enjoy!


xo

Marisa

Hello Friends and Fellow Bloggers!

I pitched my freshly roasted coconut cream pumpkin pie to a few restaurants last week and 15 pies got bought out for tomorrow along with another restaurant that will be having a tasting to see if they'd like to sell it! I am so so happy!  A big thanks goes out to Chef Carlos at Los Angeles Brewing Company. He is always encouraging me and it's an honor coming from such a fabulous chef!


Love,

LA foodie face