summer slaw.

mmm... cabbage.
mmm... summer.
mmm... slaw.

summer screams cole slaw! it's so versatile.
in salads.
on sandwiches.
by itself.
with bbq.
possibilities are endless!

i love slaw. i especially (and really only) love home-made slaw. none of that pre-packaged crap that's swimming in mayo. that shit's for the birds...
i personally like to make my slaw with a teeny-tiny bit of mayo and more red wine vinegar. (something i'm clearly a HUGE fan of) i'll mix it with some dried minced onion, and the varieties are limitless! limitless!
typically, i'll slice my cabbage into medium-long strips and toss it. today, i ran it through the food processor. i (more like cuisinart) chopped it into tiny little bits, and i'm liking it.
i mixed my head of cabbage with the chopped up bits of 5 carrots. i added about two tablespoons of low-fat hellman's, and about 1/8c of red wine vinegar. i tossed it together, added some dried minced onion and black sesame seeds. (why not?!)
i'm letting my cole slaw sit, i love how it gets "cooked" in the vinegar and gets nice and dense.
i'm amped to throw my cole slaw over salad, and more specifically throw it on a toasted roll with some vegetarian ribs.

yum!
perfect.summer.dinner.

tofu stackers!

how have i never thought of this...
tofu... as lasagna noodles!

i mean, not exactly lasagna noodles, but they will be a midway between veggies and sauce.
yum! i'm brilliant!
i decided i needed to do a greek flavored tofu. mmm, red wine vinegar, oregano, garlic, basil, amazing!
i pressed my tofu, as per usual, and then sliced each quarter block into three pieces. i suppose i turned each block into twelve pieces. look! i can do math too! ... she's multi-talented, folks!
-to start, i layered each of my le cruset dishes with some plain crushed tomatoes and then a slice of deliciously cooked tofu.
-on top of that i added my spinach mix. for my spinach mix, i combined chopped frozen spinach (defrosted, of course) mixed with chopped mushrooms, and tomato paste. i mixed that all up and dropped small little mounds onto each slice of tofu.
-next, came s'more tofu. yum!
-second veggie layer was a pile of cooked-down red onions. i let them spend about an hour or so on low in the pan. (i've really come to love red onions. cooked or marinated. we've become very close.)
-next, more tofu... i'm sorry, is this getting repetitive?
-last, i mixed a bit of crushed tomatoes with chopped kalamata olives.
i popped my crazy tofu stacks in the oven. 350* for about 30 minutes. they heated through, and the tomato sauce & olives on top started to cook just a bit. perfect!

my veggie tofu stacks were tasty! lots of yummy veggies mixed with the taste of fresh herbs and the tangy-sweet taste of the red wine vinegar.
of course i'm super proud of these and would love to share them with my fellow cooks at work...

...but... i only have four...

tub-o-spice tofu.

so, upon recommendation of my mother to mix my super spicy korean spicy paste with something to make it edible... i did!
tofu!
better yet, i mixed it with thing that will help have it not set your mouth ablaze.
please, hold your applause til the end.
super spicy kathrine tofu. or at least i attempted to make it not be super spicy kathrine tofu.
i got an excellent crust brown on my tofu. i pressed it (as per brother) and cut it into cubes. i let it sit in a medium pan for 45 minutes, constantly tossing.
(i pulled some pieces aside for a tofu parm -- later this week, darlings.)
once my pieces were good n' brown, i added my super-hopefully-not-so-spicy mix. i added maybe a tablespoon of super hot korean chili paste, half a tablespoon of garlic, two tablespoons of soy sauce, ginger, a tablespoon of tomato paste, & two tablespoons of light brown sugar.
i dumped my potentially-not-hot-sauce over my tofu, and as soon as it started to cook down, i poured in about a half a cup of ff vegetable broth.
tofu looks tasty, is sweet and garlicky, but has that super hot chili paste kick at the end.
not for the weak of heart.
enjoy!
...just not too much at once.

korean chili paste.

this chili paste is no damn joke.

apparently, it comes in a tub that resembles a tub of baby wipes.
baby wipes in a tub = ok.
chili paste in a tub = lethal.
bravely, i stuck my finger into this thick mess and licked it.
holy freaking crap!
then my mother shares with me... "oh, you can make sauces and marinades out of it"
"so, you're supposed to tone it down"
"yep"
...yeh mom. thanks for letting me stick my finger in it.
anyhow, this lethally hot chili paste will apparently never go bad and seeing the size jar i have sitting in my fridge, ill never run out.
first recipe to follow soon.

get cha' fire extinguishers out, bitches.

super summer sandwich.

love it!
somehow (through whole wheat bread) i have managed to update my cucumber and onion cold salad into some type of ridiculously delicious sandwich!
i love it!
as you know, i was off the bread situation for a while. that was all sorts of well and good. but then it got hot out, and for as hungry as i'd ever get, i never wanted to cook anything.
i toasted two pieces of one point wheat bread, covered them in slices from half an avocado, and topped it to the brim with cold cucumber and onion salad.
quick, easy, & light dinner...
for those long, hot summer days.

the appaloosa.

in (mostly) pictures, of course!

the appaloosa was an AMAZING place in denver. to me, it was the highlight of my eating adventures in denver, and i would be happy to recommend it to anyone passing through, visiting, or who has a drivers licence in denver.




encouraged eats:
-manchego fondue (spinach, roasted red pepper, tomato, toasted bread): hot, creamy, cheesy, & delicious. just what was needed after a day of drinking in the hot sun... then in the rain.








-truffle garlic fries (herbs, garlic, truffle oil, sea salt, grated parmesan, pepper aioli... oh, and fries): these... were... unbelievable. i say 'were' because we gobbled them up super quick. the pepper aioli was key to these rich fries. oh god, i'm drooling...













-fish & chips (fried/breaded cod, tartar sauce, lemon): i am a sucker for fish & chips. i tend not the order it because i try to not be fat (doesn't always work). luckily sister ordered it. this is one of the best fish and chips i've had. while the fish was battered and fried, the batter didn't outweigh or outshine the fish. it was a perfect, light balance, and it was HUGE hit at our table.





-falafel (falafel, toasted pita, greens, lemon tahini, tomato, cucumber, hummus, feta): i love greek, and i looooooved this. there is nothing better than fresh, made-from-scratch greek food, and this took the falafel. best i've had. without a doubt.






-beer & cocktails: purely gratuitous and always loved.

bb-q.to-fu

ok. bottom line.
i don't like bbq sauce.
not. at. all.
well, i lie. i like eastern nc bbq sauce. call me a traitor. that's fine. but as for that thick, tomato-ey, bbq sauce (esp the ones in the bottle)... no... thank you.
then, a co-worker of mine had her class of three year olds make a vat of bbq sauce. they blindly spiced it up, added brown sugar to the base, and through some form of magic...(maybe boogers - ha!) it was great!
i cubed up some tofu and fried it in a pan. once my tofu cubes were browned, i added half the jar of bbq sauce. it cooked down, got thick, and glazed my tofu cubes perfectly. yum!
there's no doubt that it was the sauce that made me enjoy this bbq tofu. it was more original than any of that bottled crapola. and it was pretty spicy. mmm!
bbq tofu is perfect in the summer. it's not everyday that you get to have bbq ribs, or other bbq meats. besides, it's expensive and heavy, and i know i'm not made of money.
but, bbq tofu cubes? light, saucy, and... bbq-y! delish!

best... ice cream... EVER! (pt. 2)

just when i thought that larry & luna's had it on lock with their dark chocolate coconut milk ice cream, i bought.... the chocolate peanut butter.
*sound the angels*
i never realized that spending $6 on a pint of ice cream would be so... rewarding!
again, larry & luna's is vegan & dairy free. it's made with coconut milk which makes it ridiculously rich, with excellent coconut flavor in addition to the chocolate & hard swirls of creamy delicious peanut butter.

wipe your mouth, you're drooling.

it must be a special occasion!

it's not everyday you see me cooking, eating, posting about meat.
i rarely eat or cook with meat.
but there was this creeping feeling in my belly that i *needed* some chicken.

i really REALLY love pounding out chicken breasts and rolling them up with all sorts of delicious things. i've done ham & swiss, spinach & sun dried tomatoes, stuffing, the possibilities are endless! ...and that's what i love!
so, i pounded out a chicken breast and then it was time to empty the fridge. what do we have here? i thawed out some chopped spinach and mixed it with some goat cheese. i added diced roasted red peppers and chopped pickled garlic cloves. *drool* there was these amazing layers of flavors going on in the filling. tangy & creamy goat cheese with the sharp pickled garlic. i rolled my little chicken breast up with all that delicious filling. stuffed... if you will! i topped them with a unique spice blend i picked up, basiks key west spice blend. the spice blend is citrus-y and spicy, and all basik spice blends are sugar & preservative free! woot!
i stuck my decadent (*drool*) piece of chicken in the oven at 425* for about half an hour. the top of the chicken started to brown with the spices, it was heated through, and the middle was creamy and rich. de-lish!
i completed my dish with the maple roasted purple sweet potatoes, and kernels off the cob tossed with hot sauce.
holy crap, i'm hungry!

hit me up,
i'm now taking reservations for dinner.

onion revolution.

i love red onions!
sometimes people call them purple onions!
it's crazy!

i always thought red onions sucked. big time. in fact, i thought they tasted like gasoline! when have i ever tasted gasoline, you ask? never. but for some reason, my brain made that comparison. little did i know that all it takes is some red wine vinegar and these little gasoline onions turn into something i love. <3
i use red onions all the time. they have become famous in my cucumber & onion salad, and now i've started adding them to all my raw salads!
my secret: i chop them in long stringy slices and soak them in red wine vinegar. the vinegar bath cuts the horrid overwhelming onion taste and makes them ripe for the eating!
yum!

i know i've sparked your interest, now go in the kitchen and try it.

summer pasta salad.

yum! i love orzo.
i think it's the best base for a pasta salad.
those tiny little noodles don't over-power any other guest stars in the salad. not like the way those big curly-q noodles do.
so for this version of light & fresh pasta salad, we have:
-orzo
-diced tomatoes (drained)
-chopped cucumbers
-slivered red onions
-chopped mushrooms (from a can)
-kalamata olives
-red wine vinegar <3
-oregano
-basil
-parsley
(variations: add juice of a lemon, goat cheese, feta. don't worry, you're free to make your own decisions. i won't yell at you. i promise.)

directions are pretty simple. cook the pasta, toss everything together in a bowl.
it's so easy, i bet even cheryl could do it.

the oxford!

bitches!
i absolutely LOVE this place.
i'm pretty sure the oxford is one of my favourite places in raleigh. (no need to worry, flying saucer. i'll never cheat on you... xoxo)

there are a ridiculous amount of fabulous things on their menu. too many too even discuss!
but i will say that i've had enough food and beer off their menu to dub them... amazing!

this evening i had panko covered avocado fries. yeah, you heard me right, bitches. avocado fries. deliciously creamy slices of avocado, covered in panko, deep fried, and served with chipotle cream sauce. honestly, this is the first place i ever had these deliciously golden brown pieces of heaven, and they're outstanding.
additionally, i had a greek salad. boring, i know.
then, the royal oscar chicken. what royal and oscar have to do with a chicken dinner is beside me. i do know that this plate of meat, potatoes, and veggies was out of this world. some ashley farms chicken (organic and locally grown... woot!) with asparagus and a lobster/crab mash... this dish was... regal. it was rich and delicious, the chicken had a crispy seasoned skin with flavourful mash and the asparagus gave me a little... summer. my only complaint was how salty the dish was. in the defense of the nearly-untouchable oxford, i don't eat salt often. i rarely cook with it (after the brontosaurus diet) and i infrequently add it to anything. i feel that i'm hypersensitive to salt, so i'm sure my complaint is my personal downfall. other than that... bring on the food & beer!

located in downtown raleigh, across from the wake county court house, the oxford is an amazing place to hang out, drink, eat appetizers, dinner, or late night snacks. (i've been there for all...) the atmosphere is one you would want in your house, and the food is original & gratifying.

get your ass on a plane, and get down here.
...maybe i'll even buy you dinner.

a la kathrine!

shrimp & grits.
call me southern, call me what you will.

shrimp & grits are outrageously delicious!
i don't care where you get them... well, i do. i don't want them to suck! clearly!
but, they are a safe bet.
there is something about the creaminess of grits and the sweet luxurious taste of fresh shrimp that just pair so super well together.
so tonite! i make my own...
of course i need to "beef" it up with some veggies. so, i made some grits, they were instant. sorry, i'm no professional grits maker. i pan fried some shrimp, and i defrosted / pan fried some spinach. there is something about spinach that pairs so well with shrimp, grits, and shrimp & grits together! you will love it...
i layered my amateur-attempt at grits in the bowl, topped it with spinach, shrimp, and i made a savoury sauce to top it all off.
i put about a cup of chicken broth in a pan and added chopped roasted red peppers. yeh, they were out of a jar. i'm totally okay with that. i cooked that on super high on the stove to cook out some of the water in the broth. as it was boiling, i added about two tablespoons of weight watchers cream cheese. (what!? it's 2pts all together!) so, somehow i managed to make (what i believe to be) and creamy roasted red pepper sauce. i was pretty impressed with myself.
i topped my tower of grits, spinach, & shrimp with roasted red pepper sauce and took my fork, and dug in.
i cannot believe that i achieved a perfect balance of sauce to food, and meat to veggies.
i can't lie, i was totally blown away by myself.
yeh, i'm awesome.

my ultimate compliment was when i brought the shrimp and grits to work to share with a friend. i left a cup with the perfectly-portioned bite for her. i thought was rude to not share with with a fellow foodie, and luckily i did. what she was about to eat turned led her to give me one of my most flattering reviews.
"that was delicious" she said. "what was it?"
"shrimp, spinach, grits, and roasted red pepper cream sauce. i literally had to stop in the middle of my meal and portion you out a bite or it would've been gone"
"i've never had grits, and i don't like them. but i REALLY liked that." she replied.

as rj would say.... yesssssssssss.

tofu - three ways

#1. garlic, ginger, sesame oil, rice wine vinegar, soy sauce.
#2. satay sauce.
#3. puree of green onions & chicken broth. i marinated the tofu in it, and then added some splenda after the tofu browned.

the green onion puree was a little.... strong. way too oniony. i would've repelled people with my awful onion breath. the sugar cut that rotten onion taste and made it milder.

purely gratuitous.

for your enjoyment, blue point on the nc coast.
what a pleasant surprise.

return to cupcake town.

obviously, the cupcake shoppe has become a fixture in my life.
(side note: i love delicious and unique local food. i am more than happy to support local business and local food. local deliciousness! yum!)

this week: old timey hostess cupcakes.
don't lie. you remember them... and you LOVE them!
the cupcake shoppe is doing them right!
real chocolately cake, real marshmallow filling, real chocolate ganache, and a super-sugary curly-q on top.

real ginger beer!

*drool*
i love this beer.
it's so... summery!

left hand's ju ju ginger is by far the best summer beer i've had. that i can remember. right now.
it's light, it's refreshing, and it's gingery! some beers are brewed with ginger and you can hardly taste them, but this beer is the love child of a light beer and a ginger ale.
it's hard to find in these parts, and summer is by far the easiest time to find it.

perfect on the beach or by the pool, it's the best beer to drink out in the sun.
in fact, i'm drinking one right now!

jealous?

i viva le locopops !

LOVE it!

...that's an understatement!

a gourmet ice cream / ice pop place in raleigh? all natural ingredients? holy crap!
loco pops is located on hillsborough st. in raleigh across from the nc state campus, and has been the object of my desire for quite a while now.
i can't lie. i've been studying their menu for weeks. checking the regular flavors, checking the guest stars every week. deciding what i want.
and finally, the day has come!
i decided to have their cherry lime ice pop. i thought of those delicious diet cherry limeades from sonic, and figured it was a necessity. it was tangy and super sweet. i was surprised by how sweet it was, seeing as all the ingredients are natural. i thought the ice pop was amazing, sweet and tangy and perfectly refreshing.
i also tried the cookies n' cream pop, which was super creamy but not as overwhelming as ice cream. it was creamy, light, and sweet and had HUGE chunks of oreo in them. yum!
the last pop i tried today was the vanilla cinnamon heath. i thought this would maybe be too overwhelming with the cinnamon, but the cream pop was light and creamy, still sweet and had a hint of cinnamon that brought out that deep caramel & toffee flavor in the heath bar.
perfect!
...and because tasting three different pops wasn't nearly enough for me i brought home:
-a pint of mojito sorbet
-a cucumber ginger pop
-a mexican chocolate pop (chocolate with nutmeg, cinnamon, & clove)
-a chocolate brownie pop

don't worry, i'll be happy to update you on how delicious those are as soon as i eat them.

purple sweet potatoes!

....and they're locally grown!
woot!

i bought these bad boys at whole foods for a ridiculous price. (you would gasp at what i paid for 2 lbs of potato material... purple or not, i was ashamed of myself.)
i stared at these three purple sweet potatoes for a week or so. it was similar to an old timey gun draw.
hmm...what to do with you...
finally, it came to me! i took two, and scrubbed them clean. i cubed them, and suddenly the price of these magenta pommes faded away. how amazing! the artist in me was speechless, and thoughtless - if you will. something with such brilliant color came from the earth and is edible. i loved it!
back to the action...
i cubed two of these potatoes, tossed them with a couple drops of olive oil, salt, and sugar free maple syrup. giddy up. i baked them in the oven at 400* for 20 - 30 minutes on each side. right at the end, after they were cooked through, i shook some cayenne pepper over them and clicked on the broiler for a few minutes.
these potatoes were excellent! they were chewy and sweet. the purple sweet potato had won me over. the sweet maple & peppery glaze was by sure the best way to have bathed them before baking. the inside of each potato chunk was creamy and delicious, and after cooking they had this deep eggplant color to them.

beautiful!
they had won me over!
shelling out that much for violet potatoes was totally worth it.