Tag Archives: Food Photography

Curry Eggplant Pizza

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I’ve made a pizza for you.

words

Let me tell you about it.

It has eggplant. And curry hummus. And caramelized onions. And goat cheese. And toasted sesame seeds and fresh cilantro. 

Would you like some?

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I have been CRAZY about curry lately. I’ve loved the flavor since I first tried it. But lately, I can’t get it out of my mind.

There is a Thai place close to us that has the best curry dishes. My favorite (one I literally think about every single day) is a yellow curry. It is creamy and slightly spicy, and on top of a bowl of rice, heavenly. 

And, I’ve been eating curried egg salad lately. I will hard boil some eggs, chop them up and mix with a dab of mayo (this one), a pinch of salt and pepper and a healthy dose of curry powder. I am in love with that.

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So, we have had all of this beautiful eggplant from Three Springs and I have been thinking about curry-ing it for a bit now. I wasn’t sure how I wanted to do it, but this pizza is the end result. 

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I made some simple hummus: chickpeas, tahini, lemon juice, garlic, salt and pepper and then: the curry. Yes, this hummus is packed with curry flavor. So, so good. 

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The hummus acts as the sauce on this pizza. I like this idea because I am always looking for unique alternatives to traditional red sauce pizza. It is a delicious and healthy alternative. I look forward to trying more hummus pizzas! 

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Also, let’s talk about the extras on this pizza. The toasted sesame seeds and fresh cilantro. Not the main ingredients but equally as important as anything else. The toasted sesame seeds add flavor + crunch and the cilantro adds the most amazing, fresh flavor. These toppings are necessities for this pizza. 

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I hope that everyone has a wonderful Friday night and maybe enjoys some curry eggplant pizza with it!

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Curry Eggplant Pizza
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Ingredients
  1. One pizza crust (your favorite!)
  2. 1 large eggplant
  3. Olive oil
  4. 1 medium red onion, sliced
  5. 3-4 ounces goat cheese
  6. 1 tablespoon sesame seeds
  7. Large bunch of cilantro
For the curry hummus
  1. 1 15-ounce can chickpeas
  2. 1/4 cup sesame tahini
  3. 1 garlic clove, minced
  4. Juice from 1/2 a lemon
  5. Salt and pepper
  6. 1 1/4 teaspoons curry powder
  7. 3-4 tablespoons olive oil
Instructions
  1. For the toasted sesame seeds: preheat the oven to 400*. Line a baking sheet with parchment paper and add the sesame seeds. Bake in the preheated oven for 5 minutes, or until slightly golden brown. Set aside.
  2. To make the curry hummus, add the chickpeas, tahini, minced garlic, lemon juice, a pinch of salt and pepper and the curry powder to a food processor.
  3. Process for several minutes, slowly drizzling in the olive oil.
  4. Process until smooth.
  5. Taste, and add more salt, pepper and curry powder to your taste. Set aside.
  6. Slice the eggplant very thin. I found that the thinner the slice, the better it was on the pizza.
  7. Add a drizzle of olive oil to a large pan over medium-high heat.
  8. Once the oil is hot, add the eggplant, in batches, until all eggplant is cooked. It should be cooked on higher heat the entire time so it gets a bit crispy.
  9. Add a drizzle of olive oil to a small pan over medium-high heat.
  10. Add the sliced onion, and cook until golden brown and a bit caramelized.
  11. Spread a layer of hummus over the prepared pizza crust. Top with onions, then cheese, then eggplant.
  12. Cook according to your crusts instructions. Mine was an unbaked pizza crust, so I baked it for about 18 minutes.
  13. Once baked, top the pizza with the toasted sesame seeds and fresh cilantro.
  14. Enjoy!
Notes
  1. Make sure to slice the eggplant thin and cook it over high heat in the pan to get it crispy, sort of like an eggplant "chip."
The Dreaming Foodie https://www.thedreamingfoodie.com/

Chai Muffins with Pistachios + White Chocolate

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Happy Tuesday, everyone!

I hope you had yesterday off, and I hope you enjoyed it!

Let’s talk muffins. And life. Let’s talk muffins and life. 

Life: So as you know, I have been on a much less frequent posting schedule lately. I’ve explained in the past few weeks that moving was happening and food making was not. Then I told you about my job. And while I am not working full-time, I am still trying to find my footing. I’m still figuring out when is the best time to make things to share with you.

And, I want to say thank you, to you, because even with less-than-usual posting, August was the best month ever for The Dreaming Foodie! I’ve had more views in August than in any other month before. Every single person – thank you so very much for reading! 

I’m proud of August. The recipes I’ve shared with you this month are some of the best ever, in my opinion. There were only seven. Yes, seven recipes this entire month, but I’m totally in love with every single one. The month started with super simple and delicious homemade almond joys. With a recipe like that to start, I should have known that this would be a good month. Also, if you missed any from this month, check out:

Corn Soup
Barbecue Lentil Burgers
Spinach + Feta Braid
Cacio e Pepe with Roasted Butternut Squash
Smoked Salmon Quiche
One Pot Fajita Pasta

So, from here I am going to try to continue to bring you recipes to be totally in love with. I’m going for 100% quality over quantity, even if it means only posting twice a week. 

Like I’ve said before, thank you for bearing with me. 🙂

Now, onto muffins!

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I could not be happier to start this month with these muffins!

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I tested, tested, tested this recipe to get it just right. After one too many muffin fails in the past months, I wanted to go into this one completely prepared and set up for success. 

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Let me tell you about it. I saw a little girl at market one day with a pistachio muffin. I was instantly intrigued. I love pistachios. And, I love pistachio ice cream. Since I was working and unable to get a muffin of my own, I knew I wanted to try my hand at pistachio muffins. 

bowl

I started brainstorming and searching the internet and saw that Cooking Light did a pistachio-chai muffin. Okay, that was my new plan. Chai muffins with pistachios. And then I decided to add white chocolate. Because chocolate is never a bad idea. 

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Okay, so I had my flavors. Chai, pistachio, white chocolate. I then moved on to making the muffin itself the best it could be.

before

I researched. I made decisions. I didn’t want my muffin to be overly sweet, so decided to use minimal sugar. I figured out baking soda/powder amounts that would produce a good rise/neutralize the acid in my muffin. I decided to use buttermilk instead of regular since I love the taste of buttermilk. I decided to use butter as my fat over oil (never go wrong with butter!). I decided to pulse some oats and add them to the dry part of the batter to add some texture.

done

I took notes. I researched more. I wrote down tips: a thick/lumpy batter is what you’re looking for, make sure your ingredients are at room temperature. And I finally had a recipe. My first trial turned out pretty darn good. I was so excited. The work I put into the recipe paid off, it was not another added to the list of muffin disasters. 

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I tasted the muffin, I took notes on what I wanted to improve. And I preformed trial 2. Then trial 3. Trial 3 is what you see in the photos and the recipe I’m sharing with you today. 

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This muffin is lightly spiced with chai tea bags. Chai is a flavor combo of cinnamon, ginger, cardamom, black pepper and cloves. Most people are familiar with chai lattes. Chai works just as well in baked goods. In addition to having wonderful flavor, these muffins are soft and fluffy. 

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The pistachio and white chocolate flavors work wonderfully with the chai. They add a crunch and sweetness that will be hard to resist.

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These muffins are layered: chai batter, pistachio/white chocolate mixture, and then repeated. The layering is a great way to incorporate texture/flavor though the entire muffin. 

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Although this is not a completely traditional muffin, I hope that you give it a try. 🙂 

Chai Muffins with Pistachios + White Chocolate
Yields 9
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Ingredients
  1. 1 cup + 2 tablespoons flour
  2. 1/2 cups oats
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 1/2 chai tea bags
  7. 5 tablespoons butter, melted and cooled to room temperature
  8. 1/2 cup sugar
  9. 2 egg whites, at room temperature
  10. 3/4 cup buttermilk, at room temperature
  11. 1 teaspoon vanilla extract
  12. 1/3 cup pistachios, shelled
  13. 1/4 cup white chocolate chips
  14. Small drizzle coconut oil or water
Instructions
  1. Preheat oven to 375*. Prepare a muffin pan with 9 muffins liners, lightly sprayed.
  2. Start by prepping some of the ingredients. Add the 1/2 cup oats to a food processor and pulse until the oats are a coarse meal (see photo above). Remove from the processor and set aside.
  3. Add the pistachios and white chocolate chips to the food processor. Process, with a small drizzle of oil or water, until they have become a coarse meal (see photo above). Remove from processor and set aside.
  4. In a mixing bowl, mix together the flour, processed oats, baking powder, soda, salt and chai tea. Mix with a whisk. Set aside.
  5. In a stand mixer or with a handheld mixer, cream together the butter and sugar. Add the egg whites and mix well, until pale and creamy. Add the buttermilk and vanilla and mix until just incorporated.
  6. Add the wet ingredient mixture to the dry one and using a spoon, mix until just combined.
  7. Using a mini ice cream scoop (or a spoon), place one scoop of batter into each prepared muffin liner.
  8. Layer one heaping teaspoon of the pistachio/white chocolate mixture on top of the batter.
  9. Top that with one more scoop of batter, followed by a heaping 1/2 teaspoon of the pistachio/white chocolate mixture.
  10. Bake the muffins in the preheated oven for 16-18 minutes, or until an inserted toothpick comes out clean.
  11. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

One Pot Fajita Pasta

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Do you like fajitas?

peppers

 

spices

Do you like pasta?

noodles

So…how about fajita pasta?

words

Are you on board?

Am I crazy?

pot

I know. This is different. Maybe crossing a couple of culinary lines. 

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But I was thinking one day. I love the flavor of fajitas. I love the veggies involved. Peppers, onions and tomatoes with a smoky, slightly spicy flavor. I love them. And, I love noodles. Lately, I’ve been obsessed with spaghetti noodles. 

So, I thought, why not bring the amazingness of fajita flavor to some noodles. It’ll make those noodles happy. 

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Here’s what I told a maybe slightly skeptical Greg: a noodle is really just a vehicle for flavor. Yes, it may be that we’re used to that flavor being tomato sauce and cheese or white sauce and veggies, but why can’t we put any flavor on those noodles! 

So, that’s just what I did. And! Even better, I went with this new one pot method.

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I first saw the idea on Pinterest. I love the idea. Then Pami, of A Crust Eaten, made the pasta, and I was inspired. I decided then that I wanted to make it, too. 

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I think her version with tomato, garlic and basil sounds sooo good. I would like to try that soon. You should definitely check it out, too.

But, I just thought this fajita idea would work. I just wanted to taste fajitas on noodles. 

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For anyone reading this who doesn’t know about the one pot pasta method it is this: Place all pasta ingredients (noodles, water, veggies, seasoning) into a pot, bring to a boil, cover and turn down heat, wait 15 minutes, and you have a complete pasta dish! Everything cooks together, making a yummy, creamy sauce from the starch that’s released from the noodles. How much better can that get?

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One pot pasta is big. The flavor possibilities are endless. I’m loving this fajita version. But I want to make more! 

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I will say, this version won’t be for everyone. It is a bit spicy. The spice in my recipe comes from the cumin and the poblano pepper. If you want to try this, but don’t want the spice, leave out some or all of the cumin. If you do leave it out, I would try using one of those fajita spice packets instead, or whatever seasoning you usually use for fajitas. You could also leave out the poblano pepper and use all sweet peppers. 

 7

So, what do you guys think? I hope that you try this. I’ve eaten it three days in a row and can’t get enough. Share your thoughts! 

 

One Pot Fajita Pasta
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Ingredients
  1. 1 package spaghetti noodles
  2. 1 green bell pepper
  3. 1 poblano pepper
  4. 1-2 red bell peppers
  5. 1 medium onion
  6. 1 15-ounce can fire roasted diced tomatoes
  7. 1/2 - 1 tablespoon cumin
  8. 1 teaspoon black pepper
  9. 1 teaspoon onion powder
  10. 1 teaspoon salt
  11. Pinch of crushed red pepper flakes
  12. 4 1/2 cups water
Instructions
  1. Thinly slice the peppers and onion.
  2. Place all ingredients into a large pot over high heat.
  3. Bring to a boil.
  4. Once boiling, give it a stir, turn down heat and cover.
  5. Simmer, stirring frequently, for about 12-15 minutes, or until noodles are cooked through and water is absorbed.
  6. Taste, and season more accordingly.
  7. Enjoy!
Notes
  1. If you don't want this to be overly spicy, leave out the poblano pepper and use less or no cumin.
  2. If you don't use cumin, maybe try one of the fajita seasoning packets instead!
  3. After the pasta is done, it may need more seasoning according to your taste. Add until you get it where you like it. It's easier to add seasoning than to take it away!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Smoked Salmon Quiche

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I’m so excited to share this with you.

words

This quiche is really good, you guys. 

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toms

From what I see, you all really like this heirloom tomato + pesto quiche. Yes, that quiche has wonderful flavor. So, I can’t wait for you to try this!

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I tried smoked salmon for the first time when I was 17 or 18. My dad and brother are avid fishermen and brought home a smoked salmon from one of their trips. It was definitely love at first bite for me. I love the stuff!

before

I used to eat smoked salmon on crackers with a spread of mustard. If you haven’t tried that, I think you should. Such a simple, delicious snack. Just talking about it makes me want it now!

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Over the years, I got more adventurous with my smoked salmon eating. I’ve ordered smoked salmon quiche in restaurants and I’ve also had it in an omelet. Smoked salmon on a bagel with cream cheese, lettuce and tomato? Yes, please.

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Anyway, as you can see, I love it. And this quiche is my new favorite thing. I took one bite and then the whole piece was gone entirely too fast. I declared that I would be making this all the time now.

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And I really could! It’s so easy to prepare. Smoked salmon is ready to go once you buy it, with no preparation. Isn’t that nice?

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For this quiche, I used a store-bought whole wheat crust. I still don’t have that crust making down yet.

Some other tips: It’s important to let the cream cheese soften for this. Once softened, it is much easier to mix with the fresh dill and chives. I really do suggest using fresh herbs here. I’m sure you could use dried if you want, but the fresh herbs taste so good in this.

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Also, use any tomatoes you would like. I used two small San Marzano tomatoes from Three Springs. From what I hear, they are awesome sauce tomatoes, but they also worked wonderfully in this quiche.

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The last thing about this is the capers. Just a small amount adds something really special to this quiche. They are little bits of goodness and go so well with smoked salmon. 

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The flavor of this quiche is out of this world. It’s the right combination of cheese, fresh herbs, veggies, salmon and eggs. I do hope that you get to try this quiche and I hope that you enjoy every single bite!

Smoked Salmon Quiche
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Ingredients
  1. 1 pie crust (choose your favorite!)
  2. 4 ounces cream cheese, softened
  3. 1 tablespoon mix of fresh dill and chives, lightly chopped
  4. Pinch of onion powder
  5. 2 small or 1 medium tomato, diced
  6. 4 ounces smoked salmon
  7. 1 1/2 tablespoons capers
  8. 4 eggs
  9. 1 cup milk (I used whole)
  10. Salt and pepper
Instructions
  1. Preheat the oven to 375*.
  2. In a small mixing bowl, mix together the softened cream cheese, chopped dill and chives and pinch of onion powder.
  3. Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around (see photo above).
  4. On top of the cheese layer, add the diced tomatoes.
  5. Add small pieces of the smoked salmon on top of the tomatoes.
  6. Add the capers on top of the salmon.
  7. In a bowl, whisk together the eggs and milk. Add salt and pepper.
  8. Pour the egg mixture into the crust.
  9. Bake in the preheated oven for 15 minutes, then turn the heat to 400* and bake an additional 25 minutes, or until the quiche is set.
  10. Enjoy!
Notes
  1. Baking times may vary. Start watching your quiche after 15 minutes in the 400* oven.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Cacio e Pepe with Roasted Butternut Squash

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I’m not trying to get all fancy on you.

words

Trust me. I’m not an expert on cacio e pepe. I didn’t even know what that meant probably a year ago.

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But I’ve been reading about it. It’s a classic recipe from Rome. Cacio e pepe translates to cheese and pepper. And it really is that simple. Pasta with cheese and pepper. Simplicity at its finest. 

noodles

I have never been to Italy, but from what I read and see, authentic Italian food is truly simplicity at its finest. Few, simple ingredients that go very very well together. 

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And that’s what appeals to me about cacio e pepe. Cheese is wonderful and so is pepper. This dish brings out the best of both of those flavors.

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So, I don’t know if I’m doing something wrong by adding something to this simple, classic pasta dish. I added roasted butternut squash. I thought it sounded good. And it is, it works. I will say though, I am sorry if I am offending any authentic Italian cooks by doing this. This is just my take on it :). 

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Let’s talk about the butternut squash. I got this one from the garden of Greg’s mom and stepdad. Can’t get better than that. His stepdad, Greg, told me that he was looking for a recipe for butternut squash on my blog. I do have this butternut squash bread pudding recipe, but he was right when he said that that recipe is a bit more complicated. He wanted something simple, and that made me want something more simple, too. Enter: this pasta. 

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The most difficult part of this dish was cutting the butternut squash. Does anyone out there have a trick to cutting one? If you do, please let me know!

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Once it is cut, all you need to do it roast it. While your squash is roasting, you can prepare the pasta. Roast the squash, cook the noodles, add some cheese, pepper and a few other things, toss with the squash and you’re done. 

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Roasted butternut squash on its own is really good as a side dish or a snack, but in this pasta it is awesome. It turns into a meal.

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The key to this pasta is the reserved cooking water. After your noodles are done cooking, make sure you reserve a bowl full of the water. Adding it back into the pasta creates a super creamy sauce without adding any cream. Other than the cheese, pepper and butternut squash, I also added some white wine and a pinch of nutmeg. You can’t go wrong with adding wine to pasta, I think, and I love how nutmeg tastes with butternut squash.

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So, you guys, I do hope that you get to try this pasta. It is such a delicious dish, and an easy one to make any day of the week! 

pasta8

 

Cacio e Pepe with Roasted Butternut Squash
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Ingredients
  1. 1 large butternut squash, or 3-4 cups diced butternut squash
  2. Olive oil
  3. 1 package spaghetti noodles
  4. 1/2 cup white wine + a little more
  5. 1 garlic clove, minced
  6. 2 tablespoons butter
  7. 1/2 - 3/4 cup Parmesan cheese
  8. 1/2 - 1 tablespoon black pepper
  9. Salt
  10. Nutmeg
Instructions
  1. Preheat oven to 400*.
  2. Start by cutting the butternut squash. Alternatively, you could buy the pre-cut butternut squash. You are looking for a 1/4 inch dice.
  3. Place the butternut squash in a bowl, drizzle it with olive oil and season with a little salt and pepper.
  4. Roast in the preheated oven for about 20 minutes, or until soft and slightly browned.
  5. While the butternut squash is roasting, bring a large pot of water to a boil.
  6. Add the spaghetti noodles, 1/2 cup white wine and minced garlic clove to the water.
  7. Boil according to package instructions.
  8. This is important: make sure to reserve a bowl full of pasta cooking water when you drain the noodles. I placed my strainer on top of a bowl.
  9. When the noodles and squash are done, place 2 tablespoons butter and 1 tablespoon of olive oil in the same pot you cooked the noodles in.
  10. Add about 1/2 tablespoon of black pepper and stir.
  11. Remove the pot from the heat and add the noodles, cheese, 1 cup cooking water, another splash of wine (if desired), a pinch of salt and nutmeg.
  12. Toss everything together.
  13. Taste, and add more pepper, cheese, salt, wine, nutmeg, or cooking water, until you reach a taste and texture you are happy with.
  14. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/