Adobe Photoshop Cookbook

February 25, 2010 § Leave a comment

If only it was this easy right? I saw this on swissmiss and loved it. 8)

Adobe Photoshop Cook from Lait Noir on Vimeo.


Elements Cafe in Pasadena

February 21, 2010 § Leave a comment

This is my second time coming here and I love the atmosphere. Outside there are tables lining the sidewalk with big yellow umbrellas. The dining area is so tiny and seats about a dozen people. It’s the perfect place to spend a Sunday morning, get some good eats and then walk around Old Town.

Simple Table Decoration of Fresh Flowers

Banana Fosters French Toast

Croissant Sandwich w/ Sweet Potatoes


Tomato Basil Quinoa

February 21, 2010 § Leave a comment

Tomato Basil Quinoa

Quinoa is one of my favorite sides to eat. It’s fluffy, light, takes on flavors well & super easy to make. This Tomato Basil Quinoa is something quick you can make in less than 20 minutes and its really tasty too. The tomatoes and red bell peppers gives the quinoa a pretty orange-y color with pretty pops of green from the basil and green onion. Here’s the recipe (ingredients can be substituted to any veggies/herbs/spices you like):

This made about 12 cups

2 1/2 c quinoa (rinsed to get rid of the bitter outer layer)

4 c chicken stock (low to no sodium)

1/2 c water

2 red bell peppers (diced)

4 tomatoes (diced, I took out a lot of the tomato insides, but if you leave it you wont need to add the extra water)

2 cloves garlic (chopped)

3 shallots (chopped)

2 tbsp butter (unsalted)

olive oil

kosher salt/pepper (to taste)

fresh basil (I used about 2 handfuls of basil, chiffonade or torn, either way)

lemon zest (about 1 small lemon)

green onion (optional-I used about 3 tbsp chopped and the green part only)

– saute the shallots and garlic in the olive oil and butter until its soft and translucent (med heat)

– add the bell peppers and cook for about  2 mins

– add the tomatoes and cook until everything is soft and some of the excess liquid from the veggies are gone

– add the quinoa, chicken stock and water

– stir all together and turn the heat to high

– once it boils, turn it down to a simmer and cover for about 15 mins, then uncover for about 3-4 mins and turn fire off

– toss in the basil, green onions & lemon zest

Hope you try the recipe! This is a good one for leftover veggies. 8)

A Feast!

February 21, 2010 § Leave a comment

Sicilliano with Chicken

Basil Pizza

Buffalo Wings

I just had to post up pictures of my feast. Maybe it was the cool and gloomy weather today, but I had my heart set on an artery clogging meal for dinner. The pictures above show the dishes we ordered and very soon devoured. My favorite of the three is the Basil Pizza, so simple and soooo delicious. The dough was crisp on the outside and so chewy and soft on the inside. The simple sauce, cheese & basil topping was so fresh it made me feel like it was healthy. 8)

McDonald’s New Sweet Chili Sauce

February 20, 2010 § Leave a comment

When a friend of mine mentioned that McD’s came out with a new sweet chili sauce for their nuggets I was dying to try it. I usually just go for the sweet & sour and sometimes I add Sriracha chili in it when a kick is needed. So with this news of a sweet AND chili sauce, I couldn’t wait…

Too bad it sucked. It wasn’t bad, but it wasn’t great. The sweet & sour sauce has a better flavor to it…and once you add the Sriracha chili, its awesome. The McD’s sweet chili is sweet and at the end there’s just that little bit of heat.

Overall, it’s ok. Not worth cheating on a diet for if you’re on one. 8)

Soft Pretzel: Part 2

February 16, 2010 § 1 Comment

After making the soft pretzels this weekend I couldn’t stop thinking about it. So tonight I altered the recipe a little and added chopped jalapenos. Before baking I topped half with parmesan and half with kosher salt. These were so good right out the oven. Next time I would add even more jalapenos because it wasn’t really spicy at all…or maybe bigger chunks. Below are pictures of the parmesan/jalapeno and the salt/jalapeno pretzels. 8)

Parmasen Jalapeno Pretzels

Jalapeno Pretzels

Soft Pretzels

February 15, 2010 § Leave a comment

Soft, dense, chewy, salty pretzels!

When I was younger I lived in Philly for a little bit and I can still remember these pretzels they had. We would be in class and during “naptime” while everyone had their eyes closed and heads down, my eyes and ears were waiting for the pretzel guy. He would roll his cart into the classroom and I would rush to give him my 50 cents in exchange for the warm, twisted, yummy goodness.

I can’t seem to find a place in Southern Cali with the same type of pretzel. Most of the chain stores are too buttery/greasy and way too skinny. And the shape of the Philly pretzel….I still can’t seem to make it like that, but that shape even makes it better because the edges touch while baking and the touched edges are soft when pulled apart. Perfect contrast to the chewy exterior.

Below is the recipe from Alton Brown I followed and some images I took:

1 tbsp sugar
2 tsp kosher salt
1 pkg active yeast
1 1/2 c warm water (110-115 degrees)
4 1/2 c of ap flour
4 tbsp melted butter

for boiling:
baking soda

for pretzel before baking:
egg yolk
kosher salt

pretzels before boiling and baking

pretzel and pretzel dogs before boiling and baking

pretzels after baking....finally!

just out the oven

fresh pretzels and pretzel dogs just out the oven. 8D

These were so good, but I’m not a fan of the butter taste, so next time I will be omitting that or putting very little. Another thing is I’ll cool it on a rack instead of on the baking pan next time so the bottoms won’t get too soggy. Otherwise, great recipe. Now I just need to perfect that twist. 8)

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