Ali's Eye Candy: February 2011

Friday, February 25, 2011

Thursday, February 24, 2011

Tortilla soup would be perfect for this weekend... cold, cold weather!

I love soup. I could eat soup for every meal. Soup is incredibly easy to make and you can use whatever you have around to make something wholesome, filling, and nutritious. This tortilla soup is just like that, it takes minimal effort and the reward is great. This not a traditional tortilla soup by any means, but that does not make me like it any less. I like to make a vegetarian version of this soup, but sometimes I will add some leftover chicken to the bowl if I have some. The beans make this soup very hearty.
Do not let the ingredient list intimidate you. Yes, it is long, but it is mostly spices and spices that you most likely have in your cabinet. This soup is warm, filling, and comforting.

2 cans Rotel tomatoes
2 carrots, peeled
1 green pepper
1 large onion
2 garlic cloves minced
1 Tablespoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 teaspoons cumin
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon pepper
4 cups chicken broth
1 cup water
1 bag frozen corn
1 can black beans
1 can red kidney beans
1/2 cup cilantro
tortilla chips
for garnish:
avocados
tortilla chips
sour cream
cheese
limes
cilantro

Put the Rotel, carrots, and pepper in the food processor.

Process until still a little chunky.

In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.

Add the tomato mixture, broth, beans, corn, and water.

Simmer partially covered over low heat for 30 minutes.

Add the cilantro.

Ladle into bowls. I added some shredded chicken to this batch.

Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.

This soup tastes even better the next day and is perfect for a light lunch.

Recipe from one of my favorite blogs...

More inspiration for my BFF's Bridal Shower!

Source Domino Mag...no longer in print.

Jenna Lyons home featured in Living, etc.... LOVE the paint, detail and the dressing room!

Source on the Jenna Lyons home spread...

Wednesday, February 23, 2011

Every girls dream...

Image Source - White Carousel Blog

Tuesday, February 22, 2011

Inspiration for my BFF's shower in July...

Pineapple Ginger Agua Fresca
It’s so interesting to me how pineapple and ginger become light and delicate without losing their flare when diluted with plenty of ice and water. This is a gorgeous drink and perhaps my favorite. These drinks are made in two parts: simple syrup and then blended fruit.

Ginger Simple Syrup
3/4 cup sugar
3/4 cup water
3 pieces of fresh ginger cut into coins
Bring water and sugar to a boil and then add the pieces of ginger. Remove from heat and let cool completely. Strain and discard the ginger.
For the Drink:
4 cups fresh pineapple with 2-4 cups of water to blend
8-10 cups of water
Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately.
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Cucumber Lemongrass Agua Fresca
Ah, my heart be still! This is a beautiful flavor and elegance in a glass. I love the color and freshness of these flavors together. Again, you’ll be doing this in two parts: a lemongrass simple syrup and pureed cucumbers.
Lemongrass Simple Syrup
3/4 cup sugar
3/4 cup water
4 pieces of lemongrass, smashed and chopped
I use a wooden rolling pin to beat and smash the lemongrass. Bring the water and sugar to a boil and then add the pieces of lemongrass. Remove from heat and let cool completely. Strain and discard the lemongrass.
For the Drink:
4 cups of chopped english cucumbers (skin on) with 2-4 cups of water to blend
8-10 cups of water
1/4–1/2 cup fresh lime, to taste
pinch of salt
Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately.
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Strawberry Thyme Agua Fresca
I love strawberry anything and the thyme gives it an herby note that adds character. It’s delicious.
Thyme Simple Syrup
1/2 cup loosely packed thyme sprigs
3/4 cup sugar
3/4 water
Bring the water and sugar to a boil and then add the thyme. Remove from heat and let cool completely. Strain and remove the thyme.
For the Drink:
4 cups of fresh or frozen strawberries with 2-4 cups of water to blend
8-10 cups of water
Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately.

Frescas image and recipes from mattbites.com