Dear Readers: My apologies for my incredibly late delay in a post…it’s been a busy last couple of weeks with some updates to announce! The first: Cooking with Friends will premiere for the very first time on Tuesday, April 17th, and will be posted later that evening or the next day (depending on how quickly I can get myself together). The second: I have gone ahead and updated my recipe page so that it is clear where my recipes are coming from. Not that anyone has complained (no one has, honestly), but this is a personal choice because it looks, at a glance, like it’s all me, and I don’t want that, that’s not what I stand for. And even though I want folks to go through the specific blog that talks about that specific recipe, I also thought it fairly annoying to have to scroll through the blog post to get to the recipe link, so I also added a direct link to every recipe that I can’t claim to their designated blog. If there are adaptations that I made, I’ve added a star so you can decide how you want to approach the recipe. Just trying to make it easier for my readers, you know. The third: I have also updated (a little) my cookbook page as well, but I know I have more recipes to add, so take a looksee! And with that, let’s dig in, shall we?
This past Good Friday was a company holiday for me, which meant a day to stick around home with Tuggs! It also meant that I actually had time to unbox the lightbox I had bought…oh…about six months ago…and I rearranged one of the tables in my dining room to be completely dedicated to taking food photos! I had thought to set it up in my kitchen, but I don’t have enough counter space as is. Anyway, here we are! TA-DA! The very first photos from the lightbox!
If any of you have heard or follow Pinch of Yum, not only does she have GREAT healthy, low cal recipes to die for, but she actually has a really lovely and informative post about taking photos with artificial light. I actually bought her setup when I got my camera, and if you haven’t noticed, these are the best photos I’ve been able to turn out! (See side by side of crab cakes below. UGH I CAN’T EVEN!)
And especially since I was just coming off of Whole30, I wanted to make something that wasn’t going to be…too hard on our system, but at the same time, I wanted to make something that had been on my to-bake list, especially with my kitchen aid mixer having been neglected all month, so that’s how I arrived at funfetti cupcakes, courtesy of Smitten Kitchen. Overall, you can ABSOLUTELY tell that these are not from a box – the cake itself is super moist and about as white as you get, and they weren’t bad, but they were VERY sweet, which I know is a weird complaint, but that’s only because we’ve been on an almost zero sugar diet for the last few weeks and it was just a little bit of a shock to the system. Still, a really wonderful first non-Whole30 recipe to try out! YUM!
Confetti Cake from Smitten Kitchen
The week after Easter was very much filled with dinner with friends on Monday and Tuesday, then a singular night in (crab cakes), and then a comedy show Thursday night were we got to see Frankie’s groomswoman Emily Fightmaster kick butt and take names in Second City’s e.t.c. 42nd Review, Gaslight District (yeah, shameless plug, but I love her to death and she is PHENOMENAL, so go see her while you can)! So there was minimal time to write, minimal time to cook, and then we whisked ourselves off to Buffalo to get REAL into wedding planning (menu, photographer meeting, ceremony site visit, and so on), which left even less time to catch up and pull something together for you all! Hopefully a two-fer recipe spill will set everything right again, especially since it’s one of my favorite dishes: curry! Red Thai Curry to be exact, but with my own spin to it. The recipe on it’s own, great, BUT, as I’ve noticed with any curry recipe that claims authenticity and quickness, it’s just not…where it needs to be. The same could be said for this recipe as well, and this is purely with regards to the spices that were just…not there. I’ve included the link below BUT the added spices and veggies are written below, along with my other notes!
I love potatoes in my curry and I haven’t had peas in a month, so I couldn’t leave them stuck in my freezer for another moment longer, are all underneath! That being said, I also halved the onion/peppers as well to compensate for the amount of pot space I was swapping them out for. And you know what, so long as the sauce, the actual base of the curry is there, YOU can add and remove and swap WHATEVER you want! Don’t want chicken? Try duck! Or pork! Curry is great like that.
Red Curry Chicken from Mother Thyme
- USE FULL FAT COCONUT MILK! I feel low fat is just too watery, and a little dose of good fat does you good in the long run anyway.
- I used ½ the peppers and onion because I wanted to add 2 red potatoes (cubed small) and ¾ cup of peas (swapped out for the beansprouts, which I don’t happen to like in curry).
- Add an extra ½ teaspoon of salt & pepper to the dish before stirring in the peas.
- To sauce, add ½ tsp turmeric, 2 teaspoon cumin, 2 tsp coriander
- To kick up the heat, add in 1 serrano, deseeded, cut in half length wise, and thinly sliced! We used fresno chilies the first time and it didn’t have the kick I wanted, but no biggie! If my grocery store had the little red chilies, I would have used one of those, with a backup chili in case of extra needed heat.
My apologies again for taking so long to get back to you, but I hope you find it in your hearts to forgive me, and I hope you’ll check back on Tuesday for the first COOKING WITH FRIENDS! Happy Eating Everyone! (I know I am!) – Cooking Maggie