Monday, April 23, 2018

Acai Bowl

I had my first acai bowl in Hawaii, which was probably a huge mistake because the ones I've had in the mainland have been pretty disappointing and now I'm left wanting. I'm assuming it's because acai berries are actually grown in Hawaii so those acai bowls are made super fresh. But if I can't have Hawaii-fresh acai bowls, I guess the next best thing is to make it at home and try to get it as close to the original as possible. I feel like the ones I've had around here have been sweetened too much or have way too many other flavors added to it and it just hasn't been working for me.

Luckily, Trader Joe's sells unsweetened frozen acai, which makes the process pretty convenient.
Ingredients:
3.5 oz. packet frozen acai (unsweetened)
1 small banana, sliced and frozen
3 tablespoons coconut milk
+ fruit, sliced (strawberries, banana, raspberries, blueberries, kiwi)
+ granola
+ honey

Monday, April 16, 2018

Turkish Eggs

I tried Turkish eggs for the first time whilst abroad in India. I had them at a delicious little tea and breakfast shop in Chennai and I instantly fell in love. If you've never had them, you might find the description of the dish a little odd or off-putting but stick with me. Basically, you start with yogurt, warm it up with a little minced garlic and salt, and scoop it into a bowl. Nestle a poached egg on top and then drizzle with a delicious garlicky, spicy butter. Toast some pita for dipping and dig in.

Eggs and yogurt sounds a bit weird, I know, but it's really delicious and one of my new favorite breakfasts ever. It's got enough protein to fill me up through the afternoon but it's light enough that I don't feel sluggish after chowing down.
Ingredients [serves 2]
yogurt
6 oz. Greek yogurt
1 garlic clove, minced
¼ teaspoon salt

butter sauce
2 tablespoons butter
1 tablespoon olive oil
½ teaspoon crushed pepper flakes
2 cloves garlic, sliced
white end of a scallion, chopped

2 eggs
pita bread, toasted
scallion greens, chopped

Monday, April 9, 2018

Pasta alla Vodka Sauce

I've become kind of obsessed with this Bon Appetit recipe for fusilli alla vodka. I've made it enough times that I no longer need to look at the recipe (not that it's that difficult) but I've also made a few modifications, including using rigatoni, adding peas, and baking it, which yields a deliciously crisp pasta with that baked-in-sauce taste. It's divine.

This makes a delicious weeknight meal because it's quick and simple but it looks and tastes luxe.
Ingredients [serves 4 to 6]:
1 pound pasta
¼ cup olive oil
½ onion, finely diced
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
½ teaspoon black pepper
½ cup tomato paste
2 tablespoons vodka
1 cup heavy cream
¼ to ½ cup reserved pasta cooking water
2 tablespoons butter
¼ cup grated Parmesan
*recipe has been modified to my preferences; original recipe is linked above
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