Baked Chocolate Cake Donuts // Blood Orange Glaze
— Roland Barthes, Camera Lucida (via sea—-legs)
// Rice Krispy Treats with strawberry marshmallows & freeze dried strawberries
I wasn’t sure if tangy freeze dried strawberries would be too much flavor for picky school-aged children; turned out that they, “love these, Mrs. T!”
6 cups Rice Krispies cereal
4 tbsp unsalted butter
14 oz strawberry marshmallows
2x 1.2oz bags of freeze dried strawberries (Target’s are the cheapest)
In a large stock pot over medium heat, melt butter. Add strawberry marshmallows until melted and then add freeze dried strawberries.
Stir in Rice Krispies cereal and coat well; press into a square baking dish.
Once set, use cookie cutter to get heart shapes. I dip my cookie cutter in a bowl of water between treats, as the cereal and marshmallows stick to the cutter.
Shakshouka // Onions & Anaheim peppers stewed in tomatoes, garlic, harissa, smoked paprika, ginger & cumin with baked eggs // Served with feta cheese & parsley.
Supplies: Small stock pot, two circular cake pans
Ingredients (serves 6):
1 tsp olive oil
1/2 red onion, sliced
3 Anaheim peppers, sliced in strips
1 red bell pepper, sliced in strips
2 lg tomatoes, diced
4 cloves garlic
1 tsp smoked paprika, cumin & powdered ginger
6 oz harissa
1/2 bunch parsley
Preheat oven to 350 F
In a small stock pan, heat olive oil, garlic, peppers and onions until soft; then add diced tomatoes and harissa. Add ginger, smoked paprika and cumin Let the ragout stew on medium-low for 15 minutes.
Distribute ragout between two cake tins, making 3 dents in each pan for the eggs. Crack egg into the dents, making sure the eggs don’t touch edges (for easier cleanup).
Bake at 350 F for 10-15 minutes until you have desired egg yolk.
Serve with chopped parsley and crumbled feta cheese.
New Orleans, Louisiana
Rainbow chard sauteed & tossed in olive oil, lemon juice, and garlic // Served with soy nuts & feta cheese
Ingredients (Serves 2):
2 tbsp olive oil
Juice 1/2 lemon
4-12 cloves of garlic, depending on your love for garlic
4 oz soy nuts or pine nuts
1 bunch swiss chard
3 oz feta cheese
Heat oil, lemon juice and garlic in a skillet until garlic is fragrant. |Add soy nuts or pine nuts to oil and lemon mixture. Then add the chard stalks to the pan tosoften, 3-5 minutes. Then add the leafy greens and sautee until the leaves begin to wilt, 1-2 minutes. Serve with 1-2 oz of crumbled feta cheese.