Scrambled Eggs with Tomatillos Recipe. If you don't have access to tomatillos you can use prepared salsa verde, about a half cup for this recipe. Method 1 Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño chile pepper, and a small squeeze of lemon or lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green. 2 Add the eggs directly to the pan (no need to whisk first).
Lentil Barley Stew | The Common Kitchen. South African 'Bunny Chow' with Chickpeas. Recipe and Photo Courtesy of In Pursuit of More In Pursuit of More: “the blog about living with (just a little) less.” Shira, a mother of two, has been a vegetarian her entire life and subscribes to the philosophy that “eating lots is never as good as eating well.” She also started a nonprofit organization called Not So Fast, which raises money for food relief groups and offers cooking classes for kids to promote healthy eating and food education.
Ingredients For coriander spiced lentils: • 1 1/2 cups green or brown lentils • 3 cups water • 2 teaspoons whole coriander seeds, ground in a mortar and pestle and set aside (or use ground coriander) • 2-3 tablespoons olive or vegetable oil • 1 teaspoon cumin seeds, ground in a mortar and pestle (or ground cumin) • 1/4 teaspoon black mustard seeds, crushed in a mortar and pestle (optional) • 4-6 cloves fresh garlic, minced • 1 lemon • 1 teaspoon salt, or to taste • Butter or ghee to finish (optional) For chapatis (Indian flatbread): • 1 teaspoon salt 1. 2. Tempeh Etouffee. Recipe Slow Cooker Size: 4 quart Setting: Low The word étouffée means “smothered”—an ideal task for the slow cooker. In this version, tempeh gets smothered by the usual vegetable trinity of South Louisiana cooking—onions, bell pepper, and celery—along with a flavorful sauce laced with thyme and marjoram. Serve over freshly cooked rice.
Yield : Serves 4 Cooking Time : 6 to 8 hours Ingredients 2 tablespoons olive oil12 ounces tempeh, cut into 1-inch pieces1 medium-size yellow onion, chopped1 celery rib, chopped1 small green bell pepper, seeded and chopped2 garlic cloves, mincedOne 28-ounce can diced tomatoes, with their juices1 teaspoon Tabasco sauce, or to taste1 teaspoon salt1½ cups water1½ teaspoons minced fresh thyme leaves or ¾ teaspoon dried½ teaspoon minced fresh marjoram leaves or ¼ teaspoon dried1 tablespoon chopped fresh parsley leaves Directions 1. 2. 3. 4.
. © 2004 Robin Robertson. Sriracha-Maple-Cider Glazed Tempeh | The Picky Vegan. Really simple to make- served along with greens and Roasted Fingerling Potatoes from the Candle 79 Cookbook. This was a simple dinner I made the other night, just after I got home from work. The tempeh came together quickly while the potatoes were roasting- you definitely have a few minutes before you need to start making the tempeh while the potatoes are in the oven. This meal took about 45 minutes to make (maybe 15 minutes for the tempeh), but much of that was cooking time where I didn’t have to do anything else. The glaze for the tempeh is really more an intuitive cooking thing- where you throw together a bunch of things that sound good. Tempeh- one-half block per 3/4 cup liquidApple cider or juiceVegetable BrothSrirachaMaple Syrup (or agave, or brown rice syrup…)Tamari, Soy Sauce, or Bragg’s (just a splash)Garlic PowderGround PepperSlice the tempeh into strips.Arrange the strips in one layer in a covered, microwavable dish.
Beans and Cornbread. Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans? Honestly, there are few things more fundamental than placing dried beans into a pot of water, cooking them, and serving them to hungry souls. If life ever get to be too hectic—if the 21st century ever starts to infringe upon my peace—I just throw a pot of beans on the stove and all my cares and concerns instantly melt away. They’re magical that way. You can do so much with a pot of cooked pinto beans: make refried beans for burritos (so much better than the canned stuff), add them to a pot of homemade chili, or adorn your delicious Brisket Chalupas (recipe coming soon.) Really, though, it’s hard to improve on the basic dish itself: a bowl of beans, seasoned either delicately or boldly—whatever your mood dictates. And cornbread. You know, when I was in seventh grade, my mom took me to New York City. No matter. The Cast of Characters: Dried Pinto Beans, Thick Sliced Bacon, salt, pepper.
Now. Mom? Pinto Beans (Texas Style) Cowboy Pinto Beans Recipe. Makes: 6 to 8 servings These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West—other than the Worcestershire sauce, that is. Tip: Julia Child’s method of soaking beans is to cover them with plenty of water and boil for 2 minutes. Turn off the heat, cover tightly, and let sit for 1 hour.
Then drain and cook as usual. 1 pound dried pinto beans, debris removed, soaked overnight, and drained (see the Tip)1/4 pound salt pork8 cups water, plus more as needed1 (14-ounce) can whole tomatoes with juice4 cloves garlic, crushed1 large onion, chopped2 tablespoons chili powder1 teaspoon ground cumin2 jalapeño chile peppers, seeded and chopped1 tablespoon Worcestershire sauce1 cup barbecue sauce or ketchup1 teaspoon kosher salt Wash and pick over the beans, removing wrinkled or shrunken beans. This recipe, while from a trusted source, may not have been tested by the CHOW food team. Sunny's Refried Beans Recipe : Sunny Anderson.
Meaty entrees. Appetizers. Roasted Yellow Tomato Salsa Recipe with Cilantro. How am I occupying my fevered little brain as we wait (not so patiently) for more house showings? How do I keep my spirits up as we start this selling process all over again? I dream up recipes. I lay in bed at 3 AM with visions of salsa in my head. I conjure excuses for roasting yellow tomatoes. I imagine frittatas with leftover pasta. Vanilla cupcakes with mocha icing. Pecan crackers. This is my life. Sorry to get all Chuck Palahniuk on ya (and I admit up front this isn't a feel good post; though the recipe is party worthy I am in no particular mood to dance). A woman I used to know would offer platitudes in times like this. I have learned that ownership may indeed be overrated. And I have learned how hard it really is to escape the template of childhood.
But I am going to try on a new season. If you cannot find these tiny heirloom yellow tomatoes, any grape, pear or cherry tomatoes will do. Preheat the oven to 375ºF. Ingredients: In a roasting pan combine: 1 small red onion, diced Sea salt. Romaine Salad with Roasted Cherry Tomatoes & Blue Cheese. Recipe I grew up eating blue cheese, and my boys inherited those genes! In this dish, I partner the tangy crumbles with caramelized roasted tomatoes and lettuce, then I nestle everything under a delightful honey mustard-spiked dressing. This is excellent with pasta dishes, steak, and chicken.
Yield : Serves 4 Prep Time : 10 minutes Cooking Time : 25 minutes Ingredients Cooking spray2 cups cherry or grape tomatoes, cut in half½ teaspoon salt6 cups chopped romaine lettuce¼ cup crumbled blue cheese¼ cup garlic-flavored or regular olive oil2 tablespoons balsamic vinegar2 teaspoons honey mustardSalt and freshly ground black pepper to taste Directions 1. 2. 3. 4. Notes Make it a meal kit: Roast the tomatoes and make the dressing (the olive oil through the salt and pepper). Morph it: Roast a double batch of the tomatoes and morph the extras into Mixed Cherry Tomato Salad. . © 2008 Robin Miller Note from Cookstr's Editors Nutritional information includes 1/4 teaspoon of added salt.
Stuffed Grape Leaves: That's the Stuff! A while back, I wrote about my adventures stuffing some huge nasturtium leaves. I had blanched them and filled them with the rice mixture normally used for dolmades, which are grape leaves stuffed the traditional Greek way. For comparison I stuffed grape leaves, too, but that late in summer they were disappointingly tough, even after blanching. “You’re supposed to pick them when they first come out,” a friend said with withering scorn. So this year I gathered them at the perfect moment and tried again. From our grape arbor, I chose leaves that had just reached the size of the palm of my hand but were still soft and pliable, like cloth. After cutting them off the vines with scissors, I snipped off the stems and made a stack of them in a pan.
This year’s stuffing mixture contained brown rice, pine nuts, raisins, grated onion, cumin, olive oil, pepper and salt. Luck triumphed over ignorance. Next time I’ll add garlic and swap out the raisins for capers and chopped olives. Three Cheese-Stuffed Shells with Meaty Tomato Sauce. This is yummy. This is simple. This was dinner last night. The kids loved it. Marlboro Man loved it. Amen. Everyone loves stuffed pasta shells—even people who don’t think they like stuffed pasta shells. It’s just that they don’t know they love them yet. Pasta shells will triumph! Sorry. Dice up an onion. Some garlic, too. Then heat up some oil in a large skillet. It’s getting cold here, by the way! Translation: I’ve never been happier in my life.
Throw in the onion and garlic… Then throw in the Italian sausage. You could use regular breakfast sausage. Or hamburger. Or a mixture of both. Stir it around and crumble it while it browns. When it’s nice and brown, pour in some red wine. Let the liquid bubble and cook for a couple of minutes… Then pour in the crushed tomatoes. (You can also just use plain tomato sauce.)
Stir it around, add salt, pepper, and sugar. While the sauce is cooking, throw jumbo pasta shells in boiling water. Throw the ricotta into a large bowl… Then throw in the egg. Stir it together… Yum.
Deserts. Sauces. Sides. Bfast. Lidia's Italy: Recipes: Manfredi's Steamed Calamari. Serves: 6 servings This is the warm salad we enjoyed at Manfredi Barbera's as one of the appetizers. It is also delicious at room temperature-and in the heat of summer, it makes a marvelous main course or an accompaniment (contorno) to grilled fish or chicken. 2½ pounds medium-large calamari, (uncleaned), or 2 pounds cleaned uncut calamari1 lemon2 fresh bay leaves¾ teaspoon Coarse sea salt, or kosher salt, or to taste5 tablespoons extra-virgin olive oil2 tablespoons lemon juice, freshly squeezed¼ teaspoon peperoncino, or to taste1 teaspoon orange zest, freshly grated2 tablespoons fresh Italian parsley, chopped Clean the calamari one at time, if necessary, by pulling the tentacles slowly until all the innards come out of the body.
Meanwhile, pour enough water into the deep pot so that when you set the colander in position it doesn't touch the water. Shave off the lemon peel (zest layer only) with a vegetable peeler, in short strips. Turn the calamari into a bowl while still quite warm. Lidia Cooks from the Heart of Italy. Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich, Tanya Bastianich Manuali (Alfred A. Knopf, 2009) is a 2010 James Beard book awards finalist in the Cooking from a Professional Point of View category. For a list of all the finalists check out the Project Foodie James Beard Finalists' Guide. Win a copy of Lidia Cooks from the Heart of Italy! - details I'm a big fan of Italian food, especially pasta dishes, and Lidia Cooks from the Heart of Italy has a great selection of both.
The recipes are organized by region, 12 regions to be exact. The diverseness of the dishes, even the pasta dishes is one of the amazing aspects of Italian food. For the pasta lover, you'll find a large number of fresh pasta recipes. While I'm really into the dozens of pasta recipes in this book I thought I'd share one that was a bit more exotic - the spicy calamari from the Calabria region. Spicy Calamari (Calamari Piccanti) Serves 6 It always pleases me when such a simple recipe can be so good. Southern-Style Okra - Okra Recipe With Tomatoes. Everyday Food . Recipes . Turkey Burgers.