Squid Ink Pasta with Shrimp

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I’m squeezing this in right at the last minute here, but I participated this month in Food ‘n Flix’s challenge, this month hosted by Deb at Kahaki Kitchen. This month Deb had us watch Beetlejuice, entirely appropriate for the month with Halloween in it. If you want to check out the announcement post, go here.

It also happens that Fandom Foodies is having #burtoween this month, sharing food inspired with all Tim Burton movies. That’s being hosted this month by Witchy Kitchen.

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I was inspired for this month’s recipe from Beetlejuice’s black and white striped suit. The squid ink pasta noodles, which are absolutely delicious, but look quite freaky being dark black, are representative of Beetlejuice’s signature outfit.

I made the squid ink noodles from scratch, though I actually had a box of premade squid ink noodles in my cabinet. But I hadn’t made noodles from scratch in awhile and decided to go crazy this month. I followed Serious Eats instructions on how to make these noodles.

Squid Ink Pasta and Shrimp

Ingredients

  • 10 oz fresh squid ink noodles
  • 10 oz cleaned shrimp
  • 5 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 1 tsp olive oil
  • 1/4 bunch basil, chopped
  • 1 tbsp parmesan cheese
  • 1 tbsp butter
  • 1/2 tbsp tomato paste
  • 1/2 lemon, zested
  • 1 1/2 tbsp chicken broth
  • salt and pepper, to taste
  • crushed red pepper, to taste

Directions

  1. Bring a large pot of water seasoned with salt to a boil.
  2. In a skillet, heat the olive oil. Add the garlic and sprinkle with salt and pepper. Cook for 30 seconds.
  3. Add the tomato paste and stir, cooking for 3 minutes.
  4. Add the cherry tomatoes, chicken broth, 2 tbsp water, and crushed red pepper flakes. Cook for 5 minutes.
  5. Add the noodles to the boiling water. Cook for 3 minutes. While the noodles are cooking, cook the shrimp in the sauce for 3 minutes.
  6. Drain the pasta. Save the pasta water.
  7. Add the noodles, butter, half the basil, 1/2 cup of the saved pasta water, and lemon zest. Toss with the sauce. Cook for several minutes, to reduce the sauce to a desired consistency.
  8. Top with parmesan cheese and remaining basil.
  • serves 2

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Coconut Scones with Coconut Nutella Glaze

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I hadn’t baked any treats since I moved into my new house. The first delicious treat that came from my kitchen (and it’s MINE because I bought a house!) are these scones. I had intended to follow the recipe I had found to the tee – but then as I pulled them out of the oven and saw my jar of Nutella peaking out of the cabinet, I just knew there was a way to include the deliciousness of the hazelnut chocolate spread into these scones.

I’ve been eating these for breakfast all week and they somehow still remain perfectly moist (not too dry, but the very right texture for scones.)

Coconut Scones with Coconut Nutella Glaze
(original recipe)

Ingredients

FOR THE SCONES:
1 cup + 1 tbsp all-purpose flour
1/2 tbsp baking powder
1/4 tsp salt
1 tbsp sugar + more for sprinkling on top
1/2 cup shredded coconut
6 tbsp cold unsalted butter, cubed
1/4 cup unsweetened coconut milk
1 large egg
1/4 tsp coconut extract
1/2 cup pecans, chopped

FOR THE GLAZE:
1/2 tbsp unsweetened coconut milk
1/8 tsp vanilla extract
1/4 cup powdered sugar
1 tbsp skim milk
1 tbsp Nutella

Directions

FOR THE SCONES:

  1. Preheat the oven to 400. Whisk the flour, baking powder, salt, sugar, and coconut together in a bowl for a mixer. Beat the cold butter into your dry ingredients using a mixer)
  2. Whisk the coconut milk, eggs, and coconut extract together in another bowl.
  3. Stir the wet ingredients into the dry ingredients, until well combined.
  4. Fold the pecans into the batter.
  5. Scoop portions of the batter onto a baking sheet lined with parchment paper or a silpat sheet. Your scoops should be about the size of a ping pong ball.
  6. Sprinkle the tops of your scones with sugar. Bake for 17 minutes.

FOR THE GLAZE:

  1. Mix together the coconut milk, extract, powdered sugar, milk, and Nutella until smooth.
  2. Drizzle over the scones while they’re still warm.
  • makes approximately 1 dozen scones

This recipe is being shared with We Should Cocoa (hosted by Tin and Thyme), Tea Time Treats (hosted by Lavender and Lovage, Travels for Taste, and Jo’s Kitchen) , and Treat Petite (hosted by Cakeyboi and The Baking Explorer.)

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Food n Flix Roundup: Popeye

Wowzer did I ever drop the ball this month, the month I was hosting Popeye for Food ‘n Flix. I have had some life changing things happen this month that have kept me from the kitchen, but all is okay now. The craziest part about it is I did make a dish for this month’s movie, I just didn’t like it enough to post it.

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My favorite scene in the movie is the music break where the characters sing Everything Is  Food. And my favorite line from that is “I’ll gladly pay you Tuesday for a hamburger today.” I had decided to make a spinach turkey burger (it wasn’t very good and I never got around to doing it again.)

This movie had quite a few food references, hamburgers, spinach, sweet peas, olive oil, hamburger soup, fish – so many options!

So despite not having anything to show for myself this movie, I do have the roundup of all the amazing Popeye dishes that came out of the movie!

Turkey & Spinach Burgers

Our first Popeye inspiration was sent in by Amy of Amy’s Cooking Adventures. Amy shared this wonderful look Turkey & Spinach Burger recipe. Amy ties together three major food inspirations from the movie into these burgers: olives from when Olive Oyl spills the olives, spinach because Popeye, and Wimpy with the burgers. She even used the leftovers to make a delicious hash the next morning! I’ll pay you Tuesday for that (turkey)burger today?

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The next recipe was sent in by Camilla from Culinary Adventures with Camilla. Despite not enjoying the movie, Camilla managed to muster together enough inspiration to make this delicious Spicy Spinach Chowder. Despite Popeye not liking his spinach, Cam’s boys do! And she used that spinach Popeye inspiration to make a delicious seafood and spinach chowder.

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The next dish is Spinach Salad with Sweet Peas, Strawberries, and Maple-Balasamic Vinaigrette shared with us by Debra at Eliot’s Eats. Using inspiration from Popeye and his spinach and both Olive Oyl and Swee’Pea’s names, Debra created a delicious salad that seems perfect for these summer days.

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Our next recipe comes from our leader-in-chief who keeps Food ‘n Flix running strong, Heather from All Roads Lead to the Kitchen. Heather shared with us a bowl of Bacon Cheeseburger Chowder, “It’s a Soup Burger. These are difficult times . . . burgers can’t be choosers.” Heather had a ton of great ideas of things to make for this film, but this delicious chowder seemed to be the right one to run with!

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Kimberly from Coffee and Casseroles shared the next dish: Garlic Mashed Potato Cake. This movie seemed to have pretty split results over whether people who liked it or not, with Kimberly on the side of not. Kimberly made these potato cakes as an ode to a veggie version of a fish cake. Despite not liking the movie much, these potato cakes look great!

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The next recipe to share this month is Terri’s Impossible Spinach Quiche, originally posted at Our Good Life. Popeye and his spinach led Terri on a journey to her past, thinking about how she used spinach and even inspiring her to pull out a recipe for this quiche she had written down as a teenager! I love how Food ‘n Flix not only inspires new food ideas, but takes us down old memory lanes!

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I am intrigued by Evelyne from CultureEatz‘s recipe this month, Ketchup and Beans Salad with Spinach. While watching the movie Evelyne wished she was tripping on acid (haha!) because of the trippy-ness of this movie. Her inspiration came from the spinach (of course) but also all the ketchup and mustard bottles throughout the movie. Because she had just read about the origins of ketchup, the inspiration hit hard and she made homemade ketchup to use in this delicious looking salad!

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The next recipe came from Deb at Kahaki Kitchen: Pasta with Sweet Peas and Spinach Pesto. Deb made the spinach pesto to sneak in spinach for those who hate it, like Popeye himself! Popeye and his family (Olive Oyl and Swee’Pea) definitely inspired this one!

Popeye Hamburger Soup

Our last recipe is shared by Vicki from I’d Rather Be At The Beach. Inspired by the same inspiration as Heather, Vicki made a pot of Hamburger Soup. She didn’t enjoy the movie that much this time around, but at least it yielded good results!

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Actually, we have one more recipe left! I somehow missed this entry, but Wendy from A Day In The Life on the Farm made Grilled Carrots with Redskin Potatoes. Despite all the talk about Popeye and his spinach, Wendy recognized the fact that Popeye actually didn’t like spinach and at the beginning of the movie had got some carrots instead. So Wendy ran with Popeye’s food choices on this one!

And that is our monthly roundup! I’m hoping I get my butt in line and start cooking my own meals to share with you all again. Maybe this month will do it for me. Kimberly at Coffee and Casseroles is hosting Hotel Transylvania 2. Go check it out! And make sure you continue to follow all the fun with Food ‘n Flix!

 

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Announcing Food ‘n Flix for July: Popeye

Hello from my South Carolina vacation! And while I have been slow at updating this food blog, I didn’t forget that it’s my turn to host this month’s food ‘n flix. This month we’re watching Robin Williams in Popeye. While not really a food movie at all, I’m sure you can find some inspiration! Maybe we’ll get some spinach.

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It’s time now to enjoy your summer and watch this movie and get inspired in the kitchen!

HOW TO PARTICIPATE IN FOOD ‘N FLIX:

1. Watch the chosen film (Popeye). Using the film as your inspiration, use your culinary skills to create something.

2. Post about it on your blog with a link back to this post and post a link to Food ‘n Flix. You can use the Food ‘n Flix logo if you wish!

3. Your post must be current (during the month of July.) The post may be linked to other events. The more the merrier!

4. Have fun with it!

5. Email me at elizabethccrab@gmail.com by the deadline and include the following:
a. Your Name
b. Your Blog’s Name an URL
c. The name of your dish and the permalink to the specific post you’re submitting
d. Attach a photo of your dish (or give me permission to pull one from your post)
e. Indicate “Food ‘n Flix” in the subject line of your email

DEADLINE FOR SUBMISSION:  July 29, 2016

Cookbook Review: The China Study Quick & Easy Cookbook by Del Sroufe

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PROS: The meals in the book are healthy.

CONS: Be forewarned, this cookbook has nothing to do with Chinese food – who’d have thought! Though you think I would have been tipped off by the falafels and tacos on the cover, but alas, I received this book for free to review and had not paid a whole of attention to the cover until it was time to cook.

Continue reading

Biscuits and Bratwurst Gravy

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Food ‘n Flix this month introduced me to a movie that is now on my list of favorites. Hosted over at Eliot’s Eats, this month we watched August: Osage County. This was a movie on my to-watch list, that for some reason I never got around to. Julia Roberts is one of my favorite actresses, but beyond that, this was a very deep movie. I usually find that foodie movies don’t have the most depth, but this was the exception. I don’t know if I would particularly call this movie a foodie movie, but there were definitely many food references and images.

This movie involved so many relationships – dramatic, dark family relationships.

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This movie depicts a very troubled family, family that has each of their own desires, motivations, and wills. And while, like I said, not really a food movie, a lot of their conversations, revelations, and arguments happen at the table, surrounded by food.

At one point in the movie, Violet (as played by Meryl Streep – the mother) says to her daughter Barbara (as played by Julia Roberts,) that the last time she saw her husband, “the Indian girl” made biscuits and gravy.

Well… I love biscuits and gravy, so that was that. Now, let’s explain this dish, shall we?

I was sort of lazy, hence the Pillsbury biscuits. But the gravy? I made that. And gravy is super easy to make. So, really, this was a super easy meal. We had breakfast for dinner when we had this dish. Earlier in the day we were at the cell phone store getting a new phone and somehow biscuits and gravy were brought us. The sales guy suggested making the gravy with bratwurst. So, I did! And it was delicious.

Luckily, we didn’t have any fights around our table. Actually, I think we ate on our laps on the couch watching TV, so perhaps that’s dysfunctional too.

FoodnFlix

Biscuits and Bratwurst Gravy

Ingredients
1 can of Pillsbury biscuits, baked according to the directions on the package
6 bratwurst links, chopped into pieces
2 tbsp butter
3 tbsp flour
2 cups milk
plenty of pepper to taste

Directions

  1. Cook the bratwurst over medium heat, until browned on all sides.
  2. Add the butter to the pan. Once melted, sprinkle in the flour and cook for about 1 minute.
  3. Whisk in half of the milk.
  4. Add the remaining milk and whisk together, until thickened.
  5. Tear your biscuits up and serve with gravy on top.

These Are A Few Of My Favorite Things

Both food and non-food related, there are some things I have fallen in love with this year. Some are things I have loved before while some are new. As we get closer to Christmas, I decided it’s time to share the things I love this year!

Nutella! I have loved Nutella since I was introduced to it in college. Actually, I first learned of Nutella back in elementary school, but I don’t think I liked it for whatever reason. Maybe it was because my friend used to eat it on white bread and I thought that was weird – I don’t know. Frankly, it isn’t any weirder than eating it off a spoon, which I do catch myself doing sometime…. Shh! Anyway, Nutella is a delicious hazelenut spread that can be enjoyed in many ways – I particularly like it on pretzels. But it’s also a great food to bake with! Be looking for my upcoming Pumpkin Cookies Stuffed with Nutella!

Colorful socks! There’s not a particular brand that I’m crazy about or even a particular pattern, but I love colorful and fun socks that come up to my knee or mid-calf. I go through stages. Last year I loved plain black socks. But lately, I don’t wear socks very much. I don’t wear them to work, because I’m wearing dress shoes. I pretty much just wear them around the house. But if you’re wearing socks at home to keep your feet warm, they better look adorable!

 

Naked3 Eyeshadow Palette! I’ve never been huge into makeup. But when I had to start interviewing and had to look less like a 15 year old and more like an attorney, I started learning to wear makeup. That’s funny – most high school kids play with makeup. I never was into it. And I’m still not huge into it. I love my face. I love my freckles and my imperfections. But at the same time, to look more put together for court I’ve had to learn some makeup techniques. I bought the Naked3 palette and it matches my tone perfectly. The shadows all have pink undertones and can be used to create both daytime and nighttime looks. It’s pricey though, but great quality. I actually bought mine on ebay discounted because the box was damaged.

Kettle Brand Chips – Sea Salt and Vinegar! I love sea salt and vinegar flavored potato chips. I love Kettle Brand chips also. So, the combination of the two is perfect. I probably eat these at lunch far more than I should. But I love the sour taste of the vinegar with the saltiness of the salt. A perfect addition to a sandwich!

 

EOS Lip Balm! I first learned of EOS through another blog, but I can’t remember which one. I was so fascinated by the shape of the chapstick – a ball instead of a tube. I bought it because I thought it was cute. After I bought it though, I realized how perfect this chapstick design is. The ball is designed NOT to roll of your desk! So if it gets knocked at work, it’s not on the floor. On top of that, the flavors I’ve used are wonderful and it’s a great balm that doesn’t need to be reapplied constantly.

Lodge Pre-Seasoned Cast-Iron Skillet! My favorite kitchen tool of the year is the Lodge cast iron skillet. My mom got this for me a few years ago for Christmas and it has continued to be one of the most loved and most used things in my kitchen. I really want to replace all my pots and pans with cast iron. I love that stuff doesn’t stick to them! And the clean up of cast iron is wonderfully easy. I also have a cast iron wok, but this skillet still is my most used!

 

In other news – stay tuned for more cookie recipes!

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Announcing Food ‘n Flix for July: Like Water For Chocolate

For this month’s Food ‘n Flix theme, we will witness the love story between Pedro and Tita. Filled with love, heart break, familial relationships, and food, I have no doubt that this movie will evoke many food ideas. I read this book awhile back and loved the book. I haven’t seen the movie, but I hope that everyone enjoys it for this month’s movie!

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Immerse yourself in the lives of Pedro, Tita, and the rest of the characters. Enjoy their Mexican foods, traditions, and of course, chocolate!

HOW TO PARTICIPATE IN FOOD N’ FLIX:

1. Watch the chosen film (Like Water For Chocolate). Using the film as your inspiration, use your culinary skills to create something.

2. Post about it on your blog with a link back to this post and post a link to Food ‘n Flix. You can use the Food ‘n Flix logo if you wish!

3. Your post must be current (during the month of July). The post may be linked to other events. The more the merrier!

4. Have fun with it!

5. Email me at elizabeth@crabtech.net by the deadline and include the following:
a. Your Name
b. Your Blog’s Name an URL
c. The name of your dish and the permalink to the specific post you’re submitting
d. Attach a photo of your dish (or give me permission to pull one from your post)
e. Indicate “Food ‘n Flix” in the subject line of your email

DEADLINE FOR SUBMISSION: July 29, 2014
I will try to have the post up on July 31st!

The 3-Day Reset Teaser Tour

Yesterday, May 6th, The 3-Day Reset by Pooja Mottl, hit the shelves. This book helps cut cravings by offering three day plans to follow. The chapters include sugar, salt, wheat, chocolate, yogurt, chicken, beverage, breakfast, salad, and take-out. This book helps us change how we think about food.

Here’s an exclusive tip from the sugar reset chapter:

1) Beware of the various names that “ADDED SUGARS” masquerade under on ingredient lists. Here are some that commonly pop-up on a broad range of packaged, bottled, and boxed foods and beverages:

  • Corn-syrup solids
  • Dextrose
  • Fructose
  • Crystalline fructose
  • Glucose
  • Sucrose
  • Evaporated cane juice
  • Fruit juice concentrates
  • Demerara

2) Don’t forget that added sugars aren’t just in sweet foods and drinks, they can also be found in a broad range of savory foods such as cured meats, almond milk, ketchup, tomato sauce, and chicken broth. Attached is an infographic to help guide you when you’re grocery shopping!

3) Try to eat whole, unrefined sources of sweetness, in moderation, about 80% of the time. The best sources for healthy sweetness are:

  • Whole, ripe, fresh fruits
  • Dried fruits and vegetables such as dates, pineapple, and tomatoes
  • Raw, unpasteurized honey
  • 100% maple syrup
  • Whole dried cane sugar or coconut palm sugar granulated crystals

 

AND GUESS WHAT!? The Law Student’s Cookbook has one signed book to giveaway!
The giveaway is open to US and Canadian residents only.
This giveaway runs through the 16th of May!

CLICK HERE TO ENTER THE GIVEAWAY

Pantry Party

I have decided to retire the Pantry Party.

I may start another round up in the future, or if anyone wants to team together to start one, that would be fun!

Pantry Party had a great run though and I hope everyone had the opportunity to explore the depths of your pantries!