It was 90º and I wanted something light and refreshing, so I made this recipe for dinner last night. Afterwards I shared this photo on Twitter and Instagram and you all freaked out, so I thought I’d better post it before I started receiving threats in the mail. My edits are in parentheses.
Lime and Cilantro Quinoa Salad
found via words & pictures, adapted from Gourmet Magazine, Sept. 2007
• 2 teaspoons grated lime zest (I didn’t have any fresh limes on hand)
• 1 tablespoons fresh lime juice (I’m a fanatic, I used 3 tbsp bottled key lime juice)
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon sea salt
• 1 cup quinoa
• 1 cup corn kernels (I didn’t have any)
• 2 medium tomatoes, diced (I substituted 1 1/2 C halved grape tomatoes)
• 3 scallions, chopped finely (I used 1/2 C chopped red onion)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped (I had none)
• 1 fresh avocado, sliced, to garnish (I chopped mine up and mixed it right in)
Whisk together the lime zest and lime juice, butter, oil, sugar, and salt in a medium bowl, and set aside. Wash and cook the quinoa according to the package (usually three rinses in water and simmered for 20 minutes). Fold in the corn kernels and add the quinoa to the lime dressing. Toss together and let sit for about 5 minutes or until absorbed. Then fold in the tomatoes, scallions, avocado, basil, and cilantro. Add salt and pepper to taste. Serves 4.
I think this is the spring where I face my fear of making bread. I don’t know what it is that makes me shy away. Maybe it’s the yeast. Or the waiting game for it to rise. But Hot Cross Buns are near the top of my foodgasm list and this recipe looks more or less conquerable. No fear.
The donut vs doughnut debate is an old one, I usually go with the latter. What I’m more concerned about is making these yummy little lumps of dough their own food group. I would own it. (As always, click on the image to be taken to the recipe.)
All photos copyright of their respective blogs unless otherwise noted.
I go through phases of food obsessions, do you? So far this year it’s been couscous. (Hello there, carbs!) There was also a brief stint with beef, but I don’t like to talk about it. (Reformed vegetarian here, folks.) Oh, and those two weeks with eggs were magical. But today I want to share one of the most versatile foods ever, risotto. This relative to rice can be savory or sweet, it does it all.
All photos copyright of their respective blogs unless otherwise noted.
Monday morning seems like an exceptionally appropriate time to discuss coffee, its accoutrements, and my obsession with all of the above. I brew my own with this Cuisinart machine and occasionally use a Bodum Press when I want to feel like I’m indulging. My favorite blend is the Purusha Reserve from local roaster Elemental Coffee right here in Oklahoma City. (It’s actually the only coffee I can drink black!) And like all things I’m obsessed with, I’m constantly on the lookout for new gadgety things and ways to prepare my brew.
Pourover is the latest trend when it comes to coffee, basically you pour hot water over your coffee grounds and let it drip through on its own accord to brew. Clive Coffee teamed up with Carthagh Craft & Design for create this beautiful salvaged Oregon walnut drip stand, and Pigeon Toe Ceramics for the cone.
Another Portland-based cafe, Coava, designed a metal Kone coffee filter to work with the Chemex glass pourover carafe. Completely gorgeous and waste-free. People in the Pacific Northwest take their coffee seriously, no? {via bltd}
The Clever Coffee Brewer is another pourover variety. As long as it’s sitting on the counter it stays closed, but four minutes later when the timer dings and you set the Clever on top of your mug the valve releases. Clever indeed.
The Kapu coffee scoop, designed by Teemu Karhunen, functions as both a coffee scoop and bag sealer. Let’s here it for multifunctionality.
I’ve never been a fan of flavored coffee, give me regular or give me none. But then I saw this post about naturally flavoring your coffee and it has me second guessing myself, maybe it was the fake flavoring that I didn’t like. I’m definitely trying this at home to find out once and for all. {photo/link via Design*Sponge}
St. Patrick’s Day is one of those go big or go home holidays. Either you love it and celebrate brashly, or it’s basically just another day. With green eyes, a name like Kelly, and a wee bit of Irish heritage I’m in the former camp. And while I don’t request the day off work, I am out the door at the stroke of five and headed to the nearest pub a mere six blocks from the office. Today will be no different.
and occasionally use a 
when I want to feel like I’m indulging. My favorite blend is the 
