Fresh stawberries and raspberries from the farmers market were so cheap!! That is why I made this crisp. Here is the recipe:
5 cups of strawberries cut into quarters
1 cup of raspberries
1/2 cup of flour
1/2 cup old fashioned rolled oats
1/4 teaspoon of baking powder
6 tablespoons of unsalted butter
3 tablespoons of brown sugar
3/4 cups of sugar
2 teaspoons of cornstarch
pinch of salt
1. Preheat oven to 375 degrees. Mix together flour, oats, and baking powder, pinch of salt, then set it aside. Mix room temperature butter, brown sugar, and 1/4 cup sugar in a bowl and mix with an electric mixer until fully combined. Then add the oats and flour mix. Mix with your fingers until its well combined.
2. Mix together the strawberries, raspberries, and 1/2 cup sugar, and cornstarch into a bowl. Then transfer into a square 8 inch baking dish. Sprinkle the oat mixture over the fruit, and bake until the top turns golden brown, about an hour. Let cool then eat!!!!
Here is another recipe from Jenny Park from out test shoot together. Chilaquilies! Enjoy!
Chilaquiles
Servings: 3-5
Ingredients:
1 tbsp vegetable oil
½ sweet onion, minced
2 cloves garlic, minced
2 cups chicken stock
3 cups fresh salsa, divided
5 cups tortilla chips
1 cup queso fresco
½ cup black beans
1 avocado, roughly chopped
Directions:
- Preheat oven to 350 degrees F.
- Pour oil into a large skillet and sauté onions and garlic for 3 to 5 minutes.
- Add chicken stock and a third of the salsa. Stir and bring to a boil.
- Once at a boil, turn heat down and begin folding in chips, until all chips are covered in liquid and begin to slightly soften.
- Pour remaining salsa over chip mixture and gently stir.
- Top chilaquiles with queso fresco and back beans and bake in oven for about 15 to 20 minutes.
- Remove from oven and top with avocado. Serve warm.
Thank you Jenny!!!
I did a test shoot a couple of days ago with the talented food stylist Jenny Park. We did a kind of Mexican themed buffet with a bunch of dishes. Jenny was kind enough to share some recipes of the food I photographed. One of the dishes we photographed was a beautiful Mexican couscous.
Mexican Couscous
Servings: 3-5
Ingredients:
2 cups chicken stock
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 chipotle pepper in adobe, minced
Salt and freshly ground black pepper to taste
1½ cups couscous
½ cup black beans, drained
½ cup tomatoes, seeded and diced
1/3 cup red onions, minced
¼ cup cilantro, minced
¼ cup cotija cheese for garnish, optional
Directions:
1) In a medium saucepan combine first seven ingredients and stir. Bring to a boil and pour in couscous. Gently stir, cover and remove from heat. Allow to sit for 5 minutes. Fluff mixture with a fork and fold in remaining ingredients. Place in refrigerator for at least an hour and serve cold topped with cotija cheese (optional).
Recipe by Jenny Park. Thank so much Jenny!
Two kinds of cheese, gruyere, blue cheese, bacon, onions, avocado, and lettuce piled on a
juicy patty, in between an English muffin. It was sooo good.
Peanut butter in a smoothie? Am I totally the last person to hop on this wagon? I tried it the other day and it was pretty much amazing. I used some frozen strawberries, a banana, some frozen blueberries, frozen blackberries, and two heaping scoops of PB and then a splash of OJ. It was amazing.
When I first moved here, I was a vegetarian. The cafe at Otis where I went to school was horrible. I lived off grilled cheese and tomato slices. I wish I would have made more of an effort to eat tomatoes like this:
Prop Styling by Emily Henderson.
