My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Monday
Apr212014

Food Photography Tip of the Week |7|

For today’s Food Photography Tip of the Week I have a guest post coming from the talented blogging duo Sonja + Alex, from A Couple Cooks. I want to keep this series as helpful + varied as possible, so I thought asking other food photographers for their best tips would be a great way to do that. I’ll be back next week with another tip to share! Now, read on and get ready to move!

Food Photography Tip of the Week |7|

Move Your Feet!

This tip is simple, but it’s something we have to remind ourselves of on a regular basis. It’s easy to get into a comfort zone with light direction -- you find a background you like, a sunny window, and always place your plate with the same angle of light. While this usually works, sometimes it’s just not quite right.

When a shot is well-lit but doesn’t have that special something, our instinct is to shuffle around bowls and napkins trying to capture some magic. Instead, we’ve found that rotating the camera around the subject can be even more helpful. In the four shots below, a few inches of rotation makes for a large difference in that intangible “vibe” of the photo.

Does your shot call for elegant balanced light or sassy back-lighting? Move your feet and find out!

Food Photography Tip of the Week from @acouplecooks  on edibleperspective.com

photo credit: A Couple Cooks

Here’s a look behind the scenes of our setup: we had windows to the left and behind the subject, with a poster board providing bounce light.

Food Photography Tip of the Week from @acouplecooks  on edibleperspective.com

Food Photography Tip of the Week from @acouplecooks  on edibleperspective.com

If you’re trying to grab the fries out of your screen I’m sorry to say it’s not going to happen. However, Sonja + Alex just posted the recipe for their crispy baked sweet potato fries yesterday. Nice how well that worked out, huh?

Big thanks to Sonja + Alex for 1. This super helpful tip that is easy to forget to do! 2. Being my first food photography tip of the week guest poster[s]. 3. Taking rad photos!!! You guys rule.

Ashley

Sunday
Apr202014

Olive Oil + Breadcrumb Macaroni

Where to begin with this meal?

It’s the epitome of simple + comforting. It’s perfect for a Monday. I could pretty much eat it every single day.

It has carbs on top of carbs.

Are you sold yet?

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

This meal goes back to my middle school days. It was something my friend Melissa and I would make after school. You know, after belting out Macy Gray and Christina Aguilera tunes in her bedroom. It was easy enough we could make it on our own and then continue to stuff our faces with a mug full of cookie dough ice cream. Ohhh, middle school.

Melissa showed me how to make it and it’s something I’ve consistently made ever since.

So, for like 17 years.

Gross.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

It’s about time I turn this into an actual recipe.

Because I think you’re going to love it.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

I’ve gussied it up ever so slightly with shallots and garlic and figured out the best way to make gluten-free breadcrumbs.

It’s all about the breadcrumbs.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

In the the past I’ve always used butter for the “sauce” but switched to olive oil to make this version vegan. The olive oil was fantastic but the butter adds a bit of extra richness if you want to try that out. And you get 2 extra points if you use browned butter.

It’s not so much a sauce but just a light coating to moisten the breadcrumbs and bring it all together. I find the simple flavors and slight crunchy but doughy textures to be completely addicting.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

Try it out for yourself and you’ll see what I mean.

If you’re curious about the bread I used it’s from a local bakery—Outside the Breadbox—in Colorado Springs. They make a gluten-free, vegan oat bread that has the absolute best texture and flavor I’ve ever had for GF bread. If you’re in the area you can find it at Natural Grocers/Vitamin Cottage.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

Print This!

Olive Oil + Breadcrumb Macaroni gluten-free, vegan // yields 3-4 servings

  • 4 slices gluten-free/vegan bread, or 3 slices non GF
  • 8oz gluten-free quinoa elbow noodles, or other macaroni or shell noodles
  • 1/4 – 1/3 cup extra virgin olive oil
  • 1/3 cup thinly sliced shallot
  • 1 1/2 teaspoons minced garlic
  • 3/4 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • red pepper flakes, optional

Preheat your oven to 350* F. Place bread in a food processor and turn on until evenly ground into breadcrumbs [about pebble size]. Spread breadcrumbs evenly on a rimmed baking sheet and bake for 12-15 minutes, turning 3 times until golden brown and crispy. Set aside and let fully cool. They’ll crisp more as they cool.

Cook pasta according to package directions in a large pot. Drain in a colander and set aside. Rinse if desired.

In the same pot heat 1 tablespoon of olive oil over medium-low heat. Add the shallot, garlic, and 1/2 teaspoon salt, stirring frequently, for about 5 minutes [until starting to brown]. Add the pepper, oregano, and basil and stir for another 30 seconds. Add 3 more tablespoons of olive oil and stir.

Add the pasta into the pot, stirring gently until heated through. Stir in 1 1/2 cups of breadcrumbs and let cook for another minute or so. Taste and add more salt if desired. If the pasta seems dry add another 1-2 tablespoons of oil. [It should be lightly oiled, not swimming in oil.]

Serve immediately. Top with a pinch of red pepper flakes and sprinkle of salt + pepper.

notes: Because there is not really a sauce to this dish, the pasta and breadcrumbs do soak the oil when stored in the fridge. For leftovers I recommend adding more oil and reheating in a pan vs. the microwave, or stir in marinara and re=heat. I recommend using gluten-free bread that is not too dense. This is a pretty easy to find gf/vegan loaf that should work well.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

Now this makes for a happy Monday.

Ashley