The Inspired Plate – Food on Black – Monthly Food Photography Challenge

I came across a Halloween dessert online and thought it would be perfect to pop the orange on a black background! So alas here are my Halloween cupcakes.  I also have a confession to make…this was my first time EVER using a frosting bag with a tip. I’m not a huge baker, I prefer to make entree’s because I’m not huge into sweets but my husband is and he is forever grateful 😉

Now please go check out Tammy Bilodeau, Whitecourt AB photographer http://tbilodeauphotography.com/blog/food-photography/black/

Advertisements

The Inspired Plate monthly food challenge-Textures

This month brings a challenge for sure…TEXTURES! I bought a couple texture packs from Jessica Drossin a couple years back so these came in very handy for this month’s challenge. While I don’t use them for my client portraits, I do like to play around with them for personal use. This month I chose something simple and something I didn’t have to cook. I drove to Panera Bread and bought some Broccoli Cheddar soup in a bread bowl along with their Frontega sandwich…viola! The sandwich was NOT put together very well, in fact I couldn’t tell if it was put together at all when I got home. It looked like 4 pieces of bread were thrown into a box with chopped chicken, tomato, etc…you get my drift (not photo worthy unfortunately). I envisioned warm tones, hearty soup and texture. Here is what I came up with as my final submission.

Now go check out Allison Jacobs, Orange County Photographer

http://www.allisonjacobsphotography.com/?p=2514

Greek Quesadillas

Ok so technically this does not fall into Mexican…as far as I’m concerned 😉 This was sooo good! A great alternative for a meatless dinner with fresh veggies. I must admit, I forgot the black olives. I love olives too, my husband didn’t mind though since he hates them! I’m known to forget an ingredient every time I make something and since we live across the street from a supermarket you would think that it would be easy to just pop over and pick up what I forgot but as I was already there TWICE today I said screw it. This dish was still amazing without the olives but I will make it again complete with every ingredient 🙂

enjoy!

Here’s the recipe:

Ingredients

2 roasted vine ripe tomatoes

2 cups chopped baby spinach

1/3 chopped red onion

1 cup of shredded mozzarella cheese

1/3 cup feta cheese

1 small can of sliced black olives

olive oil

dried oregano

roasted red pepper

10″ whole wheat tortillas

Directions

Lightly brush one side of tortilla

turn tortilla over and place chopped spinach, red onion, roasted red pepper and roasted tomato and top with shredded cheese, feta and sprinkle oregano. Fold in half and place in frying pan on medium heat. cook until side has browned and turn over until cheese is melted (only a couple minutes each side should be enough). Viola!

I found this recipe here.

Brush one si

Southwestern Bean & Beef Burger Wrap

Here we go again, back on a Mexican kick! This was pretty different…in a good way. I found the recipe off of Eating Well. I subscribe to e-mails for recipes and it really inspires me as a photographer and a cook.  Packed with refried beans, beef, avocado, cilantro, pepperjack cheese, romaine lettuce and topped off with a squeeze of a lime this dish was easy and quick to make.

Caprese Sandwich…my new favorite!

I’ve been eating a good amount of mozzarella and tomatoes as of late, it could be a problem. Really though, I made this sandwich three times last week.  You know me, the easier the better and who ever paired tomatoes, basil and mozzarella is my hero. I used a roasted Garlic  Italian bread and buttered both sides first and put in the toaster for a bit to make the bread nice and crispy. I added the tomatoes, mozzarella and basil and toasted it again. Viola!

Sausage & Pepper Salad

This meal speaks for itself…three ingredients: Spicy Sausage cooked in EVOO, Red and Yellow Peppers. That’s it! It was tasty 🙂 Oh the red wine in the background is something I need to rave about. I am not a red wine drinker, if at all I stick with whites but a friend brought this over a couple weekends ago and I went to three different liquor stores seeking it out. Flip Flop makes it and it’s called Headshrinker.  Lovely name right? It’s very sweet but that’s how I likes it and I love this sweet red.

 

 

Food Magazine Inpsiration – The Inspired Plate

I recently joined an amazing group called The Inspired Plate, a wonderful group of female photographers from around the country that hold monthly food photography challenges. I’m so excited to be apart of this and share everything I’m learning each month. This month was to shoot an inspired magazine cover photo. I choose Strawberries as my recipe base and originally as of this morning this was supposed to be a tart BUT I realize I’m not a great tart baker and my first tart bombed because I cooked it too long and the tart pan I bought was a little bigger than what the recipe called…details matter people! 😉 Anyway, I improvised and ground the tart shell in a food processor and made it into a Tart in a Jar! Perfect for summer and tonight’s dessert with family 🙂 Hope you like my inspired magazine cover, I loved designing the cover and well I’m very happy with how well it all came together.

Now head on over to  Kay Pickens | Columbia MO Food Photographer  http://kaypickens.com/food-magazine-inspiration/and check out her magazine inspired cover!

Inside Out Lasagna

I can’t believe it’s taken me this long to make this meal. I’ve seen it a hundred times before online and here I am telling you all you should really make this once a week for dinner, it’s so good! The name describes it well because all the ingredients are pretty  much just thrown together and tastes just as yummy as the traditional lasagna. This recipe gets an 8 in my book for easy and delicious!

Dressing up Lo Mein

I looked up a basic Lo Mein recipe and added my own twist to it. I wanted to show the graduation of dressing it up, it was very flavorful (next time I would cut back on the soy sauce) and had a nice bite to it thanks to the crushed red pepper flakes. Recipe after the pretty pictures 🙂

Veggie Lo Mein

Ingredients

1/2 Cup low sodium soy sauce

2 Tbsp Canola oil

2 Tbsp Sesame oil

2 Tbsp Rice Vinegar

2 Tbsp crushed red pepper

2 Tbsp Cilantro

1/2 Cucumber

1/4 cup shredded Carrots

1/2 cup steamed Broccoli

garnish with fresh Cilantro

Combine oils, vinegar, crushed pepper and cilantro and dress thin spaghetti, top with broccoli, carrots and cucumber. Toasted Sesame seeds were not on hand and I wish I bought some because they would have definitely added to the flavor. Enjoy!