basic vinaigrette



1/4 cup vinegar, or fresh lemon juice (i used balsamic vinegar, mmm)
1 tsp Dijon mustard (i used reg. mustard)
Coarse salt and freshly ground pepper
1/4 tsp sugar (optional)
3/4 cup extra-virgin olive oil

combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. add oil, and shake again until emulsified.

courtesy of martha stewart


coconut shrimp soup

ummm totally amazing soup. it's even good for a nice spring or summer day (at medium temp).

and it was easy. i heart easy when my house & kitchen are in shambles.
ingredients (serves 4):
1 Tbs vegetable oil
1 grated fresh ginger (or 3-4 fingerfuls of the already grated kind)
2 cloves garlic, minced
1/4 to 1/2 tsp red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced (i only had baby carrots so i just chopped them up as best i could)
1 can (13.5 ounces) coconut milk
3 cups water
1 Tbs cornstarch (+2 Tbs water)
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice (i added extra... yumm)
Coarse salt
4 scallions, thinly sliced (or green spring onions)

1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

courtesy of martha stewart via the food librarian


cupcake shoutout

my favoritest little cupcake shop is called georgetown cupcake. (yes, most of you know that)
i just call it cupcake.

and my favorite food blogger is visiting DC and gave cupcake a little shoutout!!

i commented on the food librarian's blog and said,
"I live in DC... and there are several cupcake shops in the area (but not on every corner). I'm really happy you tried Georgetown though because it is BY FAR the best :)"

then food librarian wrote back and said,
"emily, thanks for visiting my blog. i'm so glad i went to the right cupcake shop in DC!!! i'm also lucky to get great weather too!"

i felt so special :) visit the food librarian for great cooking but mostly baking ideas. i get a lot of my recipes from her and i'm never dissapointed :)

*sigh* i love cupcake.


i still love food

i've been really busy.

we're moving. and life is crazy. and we leave on a long vacation in two weeks. ahhh!!!

so. i am still cooking just--- nothing new lately.

but there are still some really good recipes to choose from!!


caprese salad

baby roma tomatoes
mozzarella cheese
fresh basil leaves
olive oil
balsamic vinegar
salt to taste

slice tomatoes and mozzarella and arrange on a plate with basil leaves. drizzle olive oil and vinegar over the top. add salt to taste.

mmmmmm. one of my favorites :)


slow cooker chicken stew

ingredients (serves 4):
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
1 chicken, 3 to 4 lb., cut into 8 serving pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 1/2 cups chicken stock
1 1/2 cups white wine

In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.

In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.

Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer's instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.

courtesy of williams-sonoma