lisa is cooking
@lisaiscooking
I read a lot of food books, etc., talk about food constantly, and track what I cook and where the ideas originated on my blog. Austin, Texas
kind of like eggplant parm, kind of like a salad. from Martha Stewart’s Vegetables. I used daesene green eggplant from Boggy Creek Farm. #food #cooking #localfood #cookbooks
date, banana, and peanut butter freezer treats are our saturday snack. #food #cooking #cookbooks
chile-crisp shrimp and long beans from NYTimes Cooking is getting scooped into lettuce cups for dinner. made with local long beans from Boggy Creek Farm. #food #cooking #localfood
cucumber pineapple chia agua fresca from Cooking the Borderlands makes an excellent post-bike ride beverage! and, a mix of amchur and chile powder on the rims of the glasses is fun too. #cookbooks
so, I went with a cooked vegetable dish for today. calabacita con elote is from Cooking the Borderlands. a tomato & oregano caldillo was made, & that was added to sautéed onion, garlic, & chipotle before the squash & corn were cooked & tomato was added. so good, even without cilantro. #food #cooking
I’m a sucker for a snack mix, and the garlicky corn nuts with cheese crisps from @saveur.com is a great one! grated pecorino and parm are mixed and baked until crispy, and the urfa chile and smoked paprika make it delish. #food #cooking
puttanesca galette with lemon ricotta is from Baking and the Meaning of Life. it has all the flavors of a puttanesca sauce made with local onion, sweet pepper, chiles, and sungold tomatoes. summer in a tart. #food #baking #cookbooks
I stole this cucumber-forward green gazpacho idea from Jamie Oliver. local cucumbers, peppers, chiles, and tomatoes were pureed with herbs, lemon, avocado, and olive oil. then all the topping were added. #food #localfood #plantbased
it’s time for summer cocktails, and I experimented with a blue hawaiian. I mixed blue spirulina into coconut water and added pineapple juice, rum, vodka, a little cointreau, and lime juice. cheers!
pasta with marinated heirloom tomatoes from Martha Stewart’s Vegetables is for dinner because it’s prime tomato season. these lovelies are from Boggy Creek Farm. #food #localfood #cookbooks #plantbased
plant-based chocolate mousse from Deliciously Ella is easy and delish. melted chocolate is pureed with silken tofu and plant milk, and I added instant espresso. the mousse is chilled in serving cups before being topped with berries. #food #cooking #plantbased
tinga tostadas and sikil pak tostadas from Vitamina T made with local chicken, tomatoes, onion, habaneros, goat feta, lettuce, arugula. so good, and more options I want to try! #food #cooking #cookbooks #localfood
on our trip last week, Kurt kept ordering lavender options. lavender matcha, lavender gelato, lavender latte. so, back at home, I made a lavender syrup with wildflower honey for iced matcha lattes. blue spirulina makes the syrup prettier—and does not affect the flavor. luving it.
flagging pages and looking forward to cooking from this! (review copy) #cookbooks
I enjoyed learning about Cara Romero’s work at the Phoenix Art Museum.
more weekend baking with ww flour and oats. these are the seeded chocolate chip cookies from the Cookies book. they crunchy and delish! #food #baking #cookbooks
I added blueberries to the maple-oatmeal scones from the original Barefoot Contessa book. can’t wait for brunch! #food #baking #cookbooks
our favorite salsa comes from the book Chicano Eats. and, lots of local vegetables, thinly sliced, are perfect for dipping. #food #localfood #cookbooks
time for bagels! I always follow the recipe in Nancy Silverton’s Breads from the La Brea Bakery but add whole wheat flour and oats. smooshing the boiled bagels into the toppings is the best part. #food #baking #cookbooks
the real gardeners will laugh, but this harvest is a huge win for me!