portobello mushroom overload

so, im still trying to finish off all the leftover ingredients from my party last week. i have a lot of garlicky hummus, roasted red tomatoes in oil and celery sticks. one of the dishes i made required 24oz of portobello mushrooms. since i'm not good at mental math, i umm, bought 2 POUNDS of mushrooms! hahaha. yeah..so you can imagine how many i have leftover.

today i was inspired to grill up some portobellos on my grill pan and top with the hummus and roasted tomatoes. mmmm! delish lunch!

ingredients:

- portobello mushroom(s)

- hummus

- roasted red tomatoes in oil

- olive oil, salt, black pepper

method:

1. preheat grill pan; heat up a little bit of olive oil

2. gently rub mushrooms with wet paper towel to clean. remove stem.

4. gently scoop out the black insides of the mushrooms

5. lightly salt/pepper the mushrooms and grill for about 5-7 minutes on each side

6. top off the inside of the mushrooms with some hummus and the tomatoes per your liking.

7. enjoy!

any reccs on how to use up my portobello mushrooms?

food wasteland

eek. scary statistics.

i've been thinking of composing for a while. any urban dwellers who do it? any reccs?

shout-out in iovine's newsletter!

i've clearly been slow at updating this blog. anywho, towards the end of summer, i got a shout-out in iovine's weekly newsletter on august 18! woohoo! i love iovine's and am there several times a week; especially since i live close by. they have some good local produce. check em out at the reading terminal market sometime when you're in the neighborhood :)

MEXICAN STREET CORN ...

Sweet, Spicy, Tangy and Delicious

Straight from Adeeb's foodie bloghttp://crumbsonmyface.blogspot.com

Brown Sugar-Nutella Cupcakes

I loveee these cupcakes! They're super simple, dense, moist and delicious! I first came across the recipe on Raspberry and Eggplant, but since have tailored it for myself.

I recently found that topping the cupcake with 1-7 fresh raspberries makes it soo much more fresh and bright tasting.

MAKES ONE DOZEN CUPCAKES:

1. Cream in mixer (2 minutes, medium, kitchenaid paddle attachment):

6 tablespoons unsalted butter (room temp)

1 cup packed light brown sugar

2. Incorporate 2 eggs (room temp) in butter/sugar mix

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3. Dry ingredients

1.5 cup sifted flour

2 tsp. baking powder

¼ tsp salt

4. Wet ingredients (whisk together):

½ cup yogurt

½ cup milk

1 tsp. vanilla

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5. Add half of dry ingredients (incorporate)

6. Add all of wet ingredients (incorporate)

7. Add remaining half of dry ingredients (incorporate)

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8. Fill cupcake wrappers

9. Bake 16-18 minutes, 350 degrees

10. Cool on wire rack

11. Frost with nutella and raspberries

** fancy alternative: for some crunchy texture add 1-2 teaspoons of ½ cup ground hazelnuts and 2 tbsp. ground, raw sugar mixture to each cupcake wrapper before you pour batter (pictured up top)

What's your favorite cupcake recipe?

the coolest thing!

Last month I went out for supper at Supper with friends for restaurant week. The food was fantastic!

For my first course I ordered a soup which (I think) was described as "carrot, orange, truffle oil, mint, marshmallow." Hmm...sounded interesting, I had to try it! I was so delighted when it came out, because it was such a visual treat! It wasn't too sweet at all--and all the flavors were perfectly balanced. The soup was mostly carrot with an orange segment on the bottom of the bowl, and a small pool of truffle oil and a mint leaf in the center.

The coolest thing was the way the marshmallow was incorporated. It was a very thin layer of melted marshmallow coating the inside of one side of the bowl, then crispy and toasted (probably with a blow torch.) It was a beautiful and interesting sight! I scraped a little bit of marshmallow with every bite of soup. Yum!

Eat anything interesting lately?

what to do with random ingredients?

Last week I threw a dinner party, and now have a fridge full of leftovers. My friend Mary posted about this awesome website Supercook: a recipe search engine that lets you search by ingredients you have at home. Awesome idea. So, I found a yummy and easy recipe for lunch: roasted beets with parsley.

I didn't follow it to a T, but basically used however many roasted beets I already had, sliced thick chunks, sauteed in some butter, and tossed in with chopped parsley. did i mention how much i love beets? :)

$25,000 cupcake car

seriously?

"Bring it to work and buzz the breakroom. Crash parades! Putter about the ‘hood."