Recipe video: How to make a whole fruit green smoothie

One of my birthday goals this year was to do more video blogging in a serious and artful way. I've done some simple all-in-one-take videos in the past, but I don't want to do any more of those. They feel lazy and they don't stretch my creativity of give me a chance to learn new skills.

I've been thinking about what kinds of subjects might make good videos for the blog, and taking inspiration from really beautifully filmed tutorials like this recipe one (truly a work of art!) and this DIY one (shows so much personality!)

When I saw this skincare advice video made by fellow blogger Alexandra of To Vogue or Bust and read what she shared about wanting to do more video blogging but being a bit scared (a sentiment I echo wholeheartedly), it really gave me the kick in the pants I needed to just take the first step.

Even if my first videos weren't perfect, I would learn along the way, just like I've learned (and continue to learn) everything else I know about blogging. 

So here's my first step. I hope you enjoy it! Feedback is always appreciated. Thanks, loves!

Recipe: Corn-flake migas

Growing up in my family, migas were standard breakfast fare. They were our most common way of cooking eggs, and probably our most common breakfast food after cereal.

So, I was quite surprised when I mentioned them to Ryan one morning and was met with a blank stare and the request that I repeat myself. I did. Once again, a blank stare. "What word are you saying right now?" he asked.

I, of course, immediately taught him the pleasures of scrambling your eggs with bits of tortilla chips and cheddar cheese. He responded enthusiastically, and it wasn't long before he'd invented his own bastard version: Mediterranean migas, made with pita chips and feta cheese.

As a purest, I wasn't entirely sold. However, I recognize that the version I grew up with (using tortilla chips instead of tortillas) is its own bastardization of a Tex-Mex dish that is, in turn, a bastardization of a Spanish dish involving day-old bread.

I think what we can all agree on is that scrambled eggs are better with melty cheese and something crispy-crunchy cooked into them.

It was in that spirit, that I devised this corn-flake version one morning when Ryan and I were getting a bit of the 11AM-and-haven't-eaten-yet crankies, and we didn't have any tortilla chips on hand.

Ingredients:
eggs
shredded cheddar cheese
corn flakes
butter
salt and pepper
salsa

01. Heat enough butter to cover your skillet's bottom over medium heat.
02. Crack eggs into a bowl, add salt and pepper, and beat with a small whisk.
03. Pour egg mixture into skillet. Top with just enough cheese and cornflakes to cover.
04. Let cook for a while, scrambling with a spatula as you go.
05. Serve with salsa. Or, as my Texas family calls it, hot sauce.

Recipe: homemade bagels four ways

I've made bagels only one other time in my life, and I remembered them as being a bit complicated. They need to rise, then to boil, then (finally) to bake. 

After making them this time around, I can report that the process does take some time, but none of the steps are particularly difficult.  I actually found that the process makes a great, somewhat leisurely, activity for a Saturday morning.

Homemade bagels are a labor of love, and they are well worth the effort. 

In all honestly, these are the best bagels I can remember ever eating. Now, if that's not worth entertaining yourself for an hour while dough rises, I don't know what is.

The recipe I used is from A Beautiful Mess, but instead of topping them with "everything" as Emma did, I decided it would be fun to try four different toppings. 

I chose three traditional varieties: salt, poppyseed, and asiago, as well as indulging a wild hair of inspiration that said, "Sunflower seeds are kind of like sesame seeds except that you're not out of them, so how about giving them a try?"

My favorite were the asiago, which were best right out of the oven. I also really liked the salt (larger-grained kosher salt is a must here), but they didn't hold up as well the next day; somehow all the crunch had gone out of them. The poppyseed made for a nice neutral flavor that tasted equally good with cream cheese as with peanut butter. The sunflower, my wildcard, were alright, but I didn't feel comfortable toasting them because I think the seeds would fall off and get stuck in my toaster, which would not be awesome. 

All in all, it was a great success. I had a lot of fun making, eating, and proudly sharing my bagels, and I'm looking forward to making some again. 

Let me know how your adventures in bagel-making go?

Spring recipe: cucumber melon smoothie

If you follow me on instagram, you are likely aware already of my smoothie obsession. When warm weather comes, I blend up fruit and veg as often as twice a day. I shared my recipe for a strawberry rhubarb smoothie here, and today, I have another offbeat flavor combination to share with you . . . cucumber melon. 

Now, if you're saying to yourself, isn't that a Bath and Bodyworks scent, well, yes it is. But that doesn't mean it's not also delicious in smoothie form.

I have a rule when it comes to flavor combinations. It's called The Rule of Green. The Rule of Green states that anything green will taste great when paired with something else that's also green, and it never fails. Green tea and mint? Yum! Lime and basil? Absolutely! Avocado dill? Why the heck not?!

I'm not sure if The Rule of Green plays to our psychological ideas about food or if there's just a hint of "green flavor" that runs through everything green. All I know is that it works. And I'm here to spread the good word of green.

Ingredients:

About 1/2 cup to 1 cup water

1/3 of a large cucumber, washed but not pealed

8 oz. honeydew melon, cubed and frozen (I like to buy it cut up in a plastic container, and I just pop the container in the freezer when I get it home.)

Step 01. Starting with just 1/2 cup of water, put all ingredients in a blender and blitz until smoothi.

Step 02. Add more water if needed or desired.

Just for fun: an Instagram smoothie roundup . . .

 
 
 
 
 



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Spring recipe: strawberry rhubarb smoothie

I mentioned the strawberry/rhubarb flavor combination in this post, and it's those classic pies that inspired this smoothie. 

I add a bit of honey to balance out the tangy rhubarb. You may want to use more, less, or none depending on your taste. Likewise, if you prefer stevia, agave nectar, or another sweetener, by all means, substitute that.

You may also use more or less of any ingredients to attain your preferred consistancy. By all means, experiment and change things to suit your desires. Customizability is one of the best things about smoothies. 

Ingredients:

3/4 cup frozen strawberries

1 stalk rhubarb (washed)

2 teaspoons honey

1/2 cup water

Step 01. Add all ingredients in a blender and blitz.

Step 02. Enjoy lavishly. 

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