Oh, Mishka: quinoa with asparagus and onion. Oven Baked Parmesan French Fries Recipe : Michael Chiarello. Peanut Butter and Jelly Sushi - Food on Shine. Gnudi. If you like gnocchi then chances are you’ll love GNUDI! Gnudi are naked ravioli. Why naked? Because it’s the ravioli filling without the wrapper. I will tell you these are quite addictive. They’re creamy pillows of ricotta and spinach rolled into blissful bites. You’ll want to be sure to squeeze every last DROP of water out of the spinach. You don’t want soggy gnudi, trust me. You want your gnudi to be about the size of a walnut. I prefer mine with a butter and sage sauce but it’s also great with a basic tomato sauce and who am I kidding, I’d eat them plain too!
Baci ! Gnudi {Spinach and Riccota Gnudi}What you’ll need: 1 pound frozen spinach – thawed, drained/squeezed dry and roughly chopped 1 cup ricotta cheese 3 eggs 1/2 cup Parmigiano Reggiano – grated 1 1/4 cups all purpose flour salt/pepper 1/4 teaspoon grated nutmeg 4 tablespoons unsalted butter a few fresh sage leaves What to do: 1. 2. 3. 4. 5. Broccoli slaw. I have been craving broccoli something fierce lately. Yes, broccoli as in helloooo, need iron much? Because I am apparently that predictable of a pregnant woman. Not that this bothers me, I’m actually relieved to be craving something, anything but grapes for five minutes. Why I can’t be a normal pregnant woman, mainlining ice cream sundaes and pickles and peanut butter simultaneously, I don’t know, but if grapes and broccoli must be my (terrifically boring) torch to bear, so be it. Alex has a cousin that sometimes graces family gatherings a slaw-style broccoli salad I adore, with chunks of raw broccoli and dried cranberries and some toasted pine nuts or almonds, in a mayo-based dressing.
Alex and I don’t agree on this — he of the oh so very difficult vegetables and sweet things cannot be paired persuasion and me of the can’t hear you, too busy cronch-cronch-cronching — thus I’d yet to give it a spin at home. Two years ago: Raspberry Topped Lemon Muffin Makes about six cups of slaw. How to make Home Made Pizza Rolls. The Barefoot Kitchen » Blog Archive » Quinoa Cakes with Spinach and Goat Cheese. Welcome to The Barefoot Kitchen! If this post makes your mouth water you might want to subscribe to the RSS feed. Thanks for visiting! A little leftovers magic today – I made a bunch of quinoa earlier in the week, and while it is tasty stuff all on its own, I was craving a change. So combining some of the quinoa with goat cheese and spinach, and frying it all up into little patties was just what I was craving for my lunch!
These would be great as appetizers – I’m thinking that some kind of yogurt-y dip, maybe with some chili would make a nice accompaniment. Quinoa Cakes with Spinach and Goat Cheese makes about 20 small cakes ingredients: 2 cups spinach, roughly chopped 3 cloves garlic, minced 2 cups cooked quinoa 4 ounces goat cheese 1 egg, beaten salt and pepper olive oil for frying how to: 1. 2. 3. 4. Avocado and Grapefruit Salad Recipe : Ina Garten.
Baked Parmesan Tomatoes -EW. French onion soup. Serves 4 4 tablespoons butter 4 large onions, sliced 1 bay leaf Salt and freshly ground pepper, to taste 2 1/2 cups water 1 clove garlic, crushed 1 tablespoon sherry vinegar 1 tablespoon molasses Four 1-inch thick slices of baguette, toasted 4 ounces shredded Provolone, Swiss, Gruyere, or any melting cheese of your choosing 1. 2. 3. Sweet Potato Shao Mai Dumplings. A quick lunchtime fridge expedition yielded these delightful, delicious dumplings. A quick note of disclosure before you jump all over these... My dumpling folding skills admittedly leave something to be desired. Google, being the all knowing wonder tool it is, gave me a perfect solution.
Shao Mai dumplings are make with round cut wonton skins, and have the added bonus of simplicity as well as being able to see the beautiful contents contained within. Shao Mai are typically served in dim sum, and are a quick and easy to throw together with any filling you choose. If you are a dumpling rookie like me, you definitely want to check this out. Sweet Potato Shao Mai Dumplings(Yields 8 dumplings)1 1/2 cups mashed sweet potato8 wonton skins3 cloves roasted garlic, minced1 1/2 Tbsp Parmesan Reggiano cheese, shredded1/4 cup pine nuts Place a small, dry saute pan over medium heat.
Place a wonton skin on a cutting board. Place wontons in steamer basket* for 8-10 minutes. Worked like a charm! Big Girls Small Kitchen » Recipe Flash: Quinoa Tabouli. I’ve been having a bit of a quinoa obsession lately. Due to her gluten intolerance and my father’s need to have at least something that resembled a carb at the table, my mother used to make it all the time while I was growing up. Not many people really talked about quinoa back in 1997, and it certainly didn’t appear on any restaurant menus that I knew of, so I lumped it in the category of Weird Health Foods My Mother Liked (along with green soup, carob chips, and Rice Dream ice cream).
Today, it’s one of my favorite grains, mainly because of how well it absorbs any flavor you add to it. I have nothing against bulgar wheat, but I must say that tabouli never tasted so fresh and lemony as when using quinoa as the base. I served it recently alongside these salmon burgers in order to use up the last of the season’s beautiful cherry and grape tomatoes.
From my kitchen, albeit small, to yours, Phoebe, THE QUARTER-LIFE COOK **Recipe** Ingredients. Polenta Pizza. You may remember that a couple of weeks back my polenta pizza was featured on In Jennie’s Kitchen as a guest post. As I wrote in that post, the first time I made this dish I made it as a thin-crust pizza (the polenta serving as the crust) for dinner and it was absolutely fabulous. So good, in fact, that a few days later I decided to scrap the original appetizer I had planned to serve alongside the Fontina-Stuffed, Bacon-Wrapped Dates and turn the polenta pizza into an appetizer. The only real change I made to the original recipe to turn it into an appetizer was to double the quantities and bake it in the same size dish (11×15) so that the “crust” was thicker and more substantial, which made it easier to pick up and eat. I think I could have served nothing else other than an unlimited supply of the dates and this polenta pizza, and no one may have noticed that a meal hadn’t been served.
This was another huge hit, which may actually be an understatement. Cucumber-Tomato Bruschetta Appetizer. So, I received a challenge of sorts. The folks at Kraft asked if I would be interested in taking part in a recipe contest with two other food bloggers. They explained that the contest entailed creating a menu (appetizer, main dish, and dessert) that included their Breakstone’s sour cream. I immediately said yes. I think that most of you know me by now and know that I am 100% authentic. I created this menu while watching the remnants of February’s blizzard slowly melt away and dreaming of warmer, sunnier days. I wanted to create an appetizer that had enough visual appeal to be a star at a fancy shower or tea party, while still being simple enough to assemble that it could be made at a moment’s notice. In the next two weeks you will also be seeing my main dish – Italian Chicken Salad Sandwich on Ciabatta with Pesto Spread – and my dessert – Honey-Vanilla Sour Cream Pound Cake.
Disclaimer: This post was sponsored by Breakstone’s sour cream in conjunction with the recipe contest. Caramelized Onion, Mushroom & Gruyere Tartlets. Continuing down the road of appetizers, dips and snack food leading up to the Super Bowl, I give you this somewhat “upscale” game day food. Caramelized onions, mushrooms and Gruyere cheese are baked atop circles of puff pastry for a flaky, savory and delicious appetizer.
Another occasion that this appetizer would be great for? A baby shower! Fellow food blogger Annie from Annie’s Eats is expecting her second baby in April (a girl!) And a group of bloggers organized a virtual baby shower to celebrate Annie’s bundle of joy, and of course we all brought food to the party! Since appetizers are my second love behind desserts and this is Super Bowl week, I definitely wanted to go that route, and thought that these little tartlets would be something Annie and other ladies at a shower would certainly enjoy. One of the great things about these tartlets is that you can cut the circles smaller or larger depending on how many you want to serve or how truly bite-size you want them to be.