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© 2012 Jessie Kaufman. These photos and content are protected by US Copyright laws. It is unlawful to reproduce, publish, or edit this content without permission.

Tuesday, May 29, 2012

Basil Quinoa with Strawberries and Feta


I'm a little late to the quinoa bandwagon, but let me tell you- I'm hooked.  I've been making this paella  from Lorna Sass for about a month and it's become a weekly staple.

I like quinoa because it's crunchy, feels like you're eating a lot of carbs (but you aren't), and it's filling. I've been exchanging it for rice too.

I was recently sent a sample of a Devo Strawberry Balsamic Vinegar and a Basil  Olive Oil and as soon as I smelled it I knew that I had to make something with quinoa. I had recently tried that paella recipe (without the meat) cold on top of salad and it was great, so I wanted to play around more with the idea of cold summer salads.

This dish can be served as a side or a meal. It's healthy, feels almost like a dessert, and is full of good things. You can find this type of balsamic or olive oil at any specialty olive oil store, but I will say, Devo was smoother than others I've tried. You could probably get away with a store bought strawberry vinaigrette for this recipe too.

Basil Quinoa with Strawberries and Feta
serves 4
20 minutes cook time, 1 hour chill time

1 cup white quinoa, rinsed
1 tbsp basil olive oil
1 tbsp strawberry balsamic
1 3/4 cup water
3 tsp sugar
10 medium strawberries, medium diced
1/4 cup feta, diced the same size as your strawberries

drizzle of strawberry balsamic to finish

Bring 1 3/4 cup of water, olive oil, sugar, balsamic, and quinoa to a boil. Reduce heat to low, cover, and cook for about 15 minutes. When quinoa is done the middle of the seeds will be translucent. 
Remove from heat and add to serving bowl. Allow to cool to room temperature. 
When cool, add strawberries and feta. Drizzle with strawberry balsamic and refrigerate for at least 45 minutes. 


I was sent a free sample of olive oil and balsamic vinegar from Devo Olive Oil. I was under no obligation to use it, write a post, or give a review. All reviews are my own, and honest. 

Monday, May 28, 2012

Guest Post: Everything's better with buttermilk....


Today I have a very special guest post for you from two of my favorite food photographers and bloggers, Noah Fecks and Paul Wagtouicz. Noah and Paul also have a blog: http://thewayweate.net/ where they find a classic recipe, cook it, review it, and photograph it beautifully. As you'll see, their work pretty much speaks for themselves, read the post below, oogle, leave them a comment or like their Facebook fan page telling them how much you love them!  

Doesn't this recipe look incredible? I don't know about you, but I'd eat these pancakes for any meal.

-Jessie
You can also find Noah and Paul here: http://noahfecks.com/ @noahfecksphoto http://wagz2it.com/ @wagz2it
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Everything's Better with Buttermilk.... 
by Noah Fecks & Paul Wagtouicz

Photo by Noah Fecks


Wednesday, May 23, 2012

Hibiscus Agua Fresca (Agua de Jamaica)

I'm guest posting over at Cooking With Books today, so if you'd like the recipe click this link.

For this post I wanted to share something near and dear to me. The first time I had this drink I was on my honeymoon. I asked a lady at the spa how to make it and when we came home I walked a few blocks to the Mexican grocery store, bought some dried hibiscus, and it's been a staple in our house ever since. It is really is good and refreshing, but my favorite part is that hibiscus is so good for you.

This recipe is an agua fresca. Literally translated: fresh water, agua fresca's are Mexico's version of fruit punch. They all start with one ingredient. It can be seeds, fruits, or in this case, flowers. They are then steeped sort of like a tea in boiling water, sugar, and sometimes added spices. If you've ever visited Mexico it's likely that you've seen stands where people are selling their versions of agua fresca. Tamarind is another favorite.

Thursday, May 17, 2012

Almond Milk


Remember how I said I didn't want to buy groceries because we're moving? Well, we ran out of milk on Monday and used up the powdered milk yesterday. I thought I should use up the almonds today.

I don't know about you, but I'd happily give up milk for almond milk for the rest of my life. I love the nutty flavor it lends to everything. And the chocolate. YUM! This stuff is a dreamy in your coffee. You can scale this recipe accordingly, or add a couple tbsp of cocoa for a chocolate version.

Tuesday, May 15, 2012

Banana Pound Cake... without the pounds


The professor and I are moving in a few weeks and I am trying to use up all of our groceries.You know what that means? Forced recipe development. I spent the entire day on Sunday cleaning the kitchen so it could be packed and I deserved a reward in the form of cake. I'm going to lie an tell you I wanted to make a healthy pound cake, but the truth is, I didn't have any butter.

Friday, May 11, 2012

Faux Garlic Mashed Potatoes


          I have been dying to eat mashed potatoes lately and since I'm not really eating that many carbs these days I knew I had to come up with an alternative or I'd cave. I've heard of people subbing cauliflower for potatoes and figured I'd give it a try. I used my regular mashed potato recipe, took out the milk, reduced the butter, and subbed in the cauliflower. If I didn't know this was cauliflower and was served these at a restaurant I wouldn't know the difference. They taste a lot like Outback's garlic mashed potatoes.

Tuesday, May 8, 2012

Cranberry Almond Biscotti

cranberry almond biscotti

         In case you don't remember, my husband is an English professor. This is the last week of class before exams and graduation. I wanted to send a little pick me up to the English Department because everyone is likely buried in grading homework and essays. I needed to make something that would last a few days and still taste great and thought biscotti would be perfect.

Wednesday, May 2, 2012

Tea Infused Blueberry Rice Pudding


I've done something sort of crazy lately that is completely out of my character.

Two weeks ago I basically stopped drinking coffee.

It was right around then that I discovered Stash Tea. If you're like me and have been drinking supermarket brands your whole life, you've probably never thought much about the flavor. This tea is like discovering beef carpaccio when you're whole life you've thought burgers were the best way to eat beef.