foodislifellc-blog
Food Is Life
Food for everyone. I cook for dinner parties and private cooking classes in and around Cincinnati, OH USA
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Homemade Mac and Cheese
It’s a cold day and the kids were playing in the snow. A simple béchamel turned into a creamy cheese sauce over macaroni noodles and topped with buttered bread crumbs is the perfect way to warm up.
#food#foodislife#comfortfood#cookingtogether#macandcheese#homemade#colddays#winterfood#foodporn#kidfriendly#cheese
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Kid Lunch.
Ham and cheese sandwich pocket with fresh mozzarella, celery, and Cara Cara oranges
#lunch#kidslunch#food#foodislife#cookingtogether#hamandcheese#oranges#celery#vegetables#cheese#wellrounded#mozzarella
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For those in and around the Queen City, if you’ve never been to the Cheese Festival at Jungle Jim’s International Market in Fairfield, Ohio, you need to change that. This is an event that should not be missed if you are someone who eats cheese. Come share some of the curds of the world in the heart of the Midwest.
#food#foodislife#foodfestival#networking#cheese#cheesefestival#junglejims#ohio#ohioevents#ohiofood#cincinnatifood#cincinnati#cincinnatievents#cincinnatifoodfestival#events#datenight
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Southern Style Cornbread (almost)
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Eating Vegan in Cincinnati, OH
I spent my winter break home in Cincinnati. While there, I ate some (okay, a lot) of amazing vegan food. It has been awhile since I have been home and actually traveled around and there have been so many changes to the city. The most notable, the vegan eateries or places that are vegan friendly. I have to say EVERYTHING I had was superb!!! Come through hometown! This post shows the places I ate. *Side note* I did not take pictures of the food I ate because when I eat out with people, I usually put my phone away.
Rooted
Great place for fully raw grab and go items or cooked dishes. I had the pad thai, rainbow salad, teriyaki and quinoa burrito, majikal milk, matcha lemonade, and an Oreo cupcake. (I did not eat all this myself, my I split the food with my mother over the course of two days.)
Aladdin’s
An eatery specializing in Lebanese cuisine. I had brunch here with my parents. I had the Baba Falafel rolled with a mug of carrot apple juice.
Happy Chicks Bakery
After brunch, we went to this bakery where I got a vanilla mint cupcake as well as a Bourbon black forest cupcake.
Loving Hut
A small vegan eatery where I had the seitan panini- seitan strips, coleslaw, pickles, banana peppers, mustard, cheese, and mayo.
Sleepy Bee Cafe
Founded by a doctor, artist, and chef, this breakfast and lunch place is vegan friendly. I had a tofu scramble with avocado and vegan sausage, multigrain bread, and a fruit cup.
The Green Farm Juicery
After breakfast, I went next door and picked up a couple of blue milks. My mom got the Dancing Buddha juice and Chocolate Milk.
Cheesecake Factory
They now serve the impossible burger- I had mine served on a wheat bun with avocado, no sauce and a side of sweet potato fries.
BD’s Mongolian Grill
When I was in grad school in Ohio, my parents would visit and we would have lunch here. We had to have lunch here for old time’s sake. My bowl consisted of yakisoba noodles, tofu, broccoli, corn, bean sprouts, green onions, white onions, and kung pao and teriyaki sauces.
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Rustic Braised Pork Ragout
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Maximalist Borshch...
… and an argument over transliteration.
Anyway some time late in the winter of 2017 I was thinking way too hard about the meal in chapter 8 of The Master and Margarita that Nikanor Ivanovich Bosoi never gets to eat, so I read through dozens of borshch recipes and stitched them together into an over-the-top Frankenborshch so delicious that I can’t promise that the devil won’t appear.
1 lb beef
1 marrow bone, cut into inch-thick rounds
homemade beef broth (do not bother with the stuff in the box, forget the devil, Mod Ultima will manifest physically in your home)
3 very large beets
2 tbsp tomato paste
2 onions, finely diced
1½ cups shredded carrot
2 large purple potatoes, coarsely chopped
½ small Savoy cabbage
2 tomatoes, peeled and diced (if you can get them, use Black Krim)
2 bay leaves
¼ cup chopped fresh parsley
garlic
sunflower oil
butter
vinegar
salt
pepper
fresh dill
smetana (no Western sour cream you cowards)
Brown the beef and the marrow bone in a bit of oil in the stock pot. Set marrow bones aside, deglaze, then fill the stock pot halfway with beef stock and the rest with water. Raise to a low boil and then turn down to a simmer.
Grate beets. In a skillet, saute the beets for 5 minutes with a bit of vinegar (you could also use vodka) and enough oil to keep them from sticking, then reduce heat to low and add the tomato paste. Saute until soft. Set aside. In the same pan, saute the onion and garlic in butter. Add grated carrot and cook until soft.
Once the meat has been cooked through, add beets, onion and carrot, sliced potatoes, bay leaves, and marrow bones into the stock pot and cook 10 min, then add cabbage, chopped tomatoes, salt and pepper to taste. Simmer until potatoes can be easily pierced with a fork. Stir in chopped parsley, immediately cover and remove from heat. Let the pot rest covered for 20 min before serving with chopped dill and smetana.
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THANK YOU SO MUCH FOR 1,000 FOLLOWERS
!!! NEW RECIPE ALERT !!!
Old-Fashioned Potato Cabbage and Kielbasa Soup is the perfect hearty meal for a winter night! With lots of vegetables, potatoes and kielbasa in a spicy, tomatoey broth, it’s sure to warm you down to your toes!
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Hash Stack
Maple pork sausage topped with a rich and spicy lime creme and piled with fried potatoes and onions. Garnished with Izzy’s pickles.
#food#foodislife#hash#sausage#maple#brunch#breakfast#eggfree#izzyspickles#cincinnatifood#cookingtogether#pickles#potatoes
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Shrimp Cocktail with Xtra Spicy Cocktail Sauce.
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Cheesy Taco Pasta
Ingredients
1 pound ground beef
½ teaspoon salt
Pinch of black pepper
1 ounce packet taco seasoning or about 3 ½ tablespoons homemade taco seasoning
2 cups water
1 cup jarred mild salsa
8 ounces uncooked rotini pasta
1 ½ cups shredded Mexican-style cheese
Optional toppings - chopped tomatoes avocado, crushed tortilla chips, chopped cilantro
Directions
Preheat a large deep skillet over medium heat.
Add ground beef and season with salt and pepper.
Cook, stirring occasionally until cooked thoroughly.
Drain grease.
Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles.
Bring mixture to a boil.
Stir, cover and reduce heat to a simmer.
Cook for about 15 minutes until pasta is tender.
Turn off heat and stir in cheese.
Season with additional salt and pepper if needed.
Serve with optional toppings if desired.
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