Butternut Squash Farro Salad. Miso sweet potato and broccoli bowl. Here are the things I jotted down on my cooking wish-list whilst (!)
I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!) , cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream. And then I came home and made this instead. I am sure you understand. Before one swan dives into a vat of thick cream and baked cheddar and passes out on a Yorkshire pudding pillow only to revive oneself with a deep inhale of horseradish-triple cream sauce, one must reset their system, so to speak.
Okay, she didn’t really say that, but it’s what I heard when she shared the recipe a few weeks ago in Goop. Serves 4 Heat oven to 400 degrees. Spinach & tomato barley casserole (Plus: July Kosher Connection linkup and giveaway!) « More Quiche, Please. The Kosher Connection turns 1 this month, and to mark the occasion, we’re all making each other’s recipes.
Well, basically. What I really mean is that we each got paired up with another kosher blog, and our mission for this month’s linkup was to cook something from that blog. We were told to try to keep the original recipe intact. I tried, promise! I was matched up with Yosefa at Cooking Outside the Box, who says she really doesn’t follow recipes — she chooses ingredients based on what she has on hand, and adds spices as needed. I figured that gave me the green light to stray a bit from the original.
Coconut Quinoa Comfort for Tisha B'av. July 30, 2014, 5:00am By Molly Yeh Photo by Molly Yeh On these days leading up to Tisha B’av — especially in light of the current conflict in the Middle East — thinking about food doesn’t carry the joyous qualities that it typically does.
It almost feels trivial. In my kitchen, this is not a time for cakes or colorful foods — and for many who have begun their observance, not a time for eating meat. Food - Recipes : Butternut squash with Persian pistachio pesto, feta and pomegranate seeds. Food - Recipes : Smoked aubergines with garlic (mirza ghasemi) National Curry Week: Best Ever Bombay Potatoes recipe - Recipes - Food + Drink. A restaurant dish and probably a hybrid of some of India’s more popular home-grown potato recipes.
I have to say this dish beats my own Punjabi cumin potatoes, and it goes with almost everything. Serves 4-6 Salt, to taste 3 large potatoes (around 900g in total), halved 15g root ginger, peeled weight. VEGGIES. Food - Recipes : Chickpea and butternut squash casserole with scone topping. Vegetarian Pumpkin and Kale Pasta Bake - The Adventures of MJ and Hungryman. Rustic Mushroom, White Wine and Creamy Cheesy Spaghetti. Creamy Pumpkin Sauce Recipe. Hold on to your hats folks – pumpkin craze is about to hit town.
And my orange vegetable obsession means that I will certainly be joining in with a pumpkin recipe or two. Or three. Step one – clear out all my leftover pumpkin to make way for the new. Step 2 – use said pumpkin puree in as many dishes as possible over the weekend. Sun-Dried Tomato and Corn Farro Risotto - Naturally Ella. Sometimes I get really disappointed when I order what sounds like a fantastic meal only to find it blah.
My family has our places we love to eat but there are some days that we just pick places and go. For one meal, we stopped at a restaurant that had promise for vegetarian meals. I ordered sun-dried tomato and zucchini risotto. When the plate arrived, my mouth was watering. Sunday Brunch - Articles - Squash and Kale Tart Recipe. Mushroom bourguignon. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things.
If there is anything better than a symphony of onions, carrots, red wine, broth and a scoop of tomato paste simmered for hours, I haven’t met it. I don’t want to meet it. I already know my favorite. Julia Child’s recipe was always my mother’s go-to dish for company and back in the day, the smell of it braising in the oven was enough to get me to reconsider my vegetarianism. Cencioni Pasta with Caramelized Shallots in a Creamy Mushroom Sauce. As you may have been able to discern from my seasonal seed giveaways, I am addicted to gardening.
I've tried my hand at growing many a vegetable, fruit, and flower, but up until very recently, never had I tried cultivating a fungi. I was always intrigued by the idea of growing them. My Theio Niko had a large mushroom-growing heap in his backyard that I remember being covered with mushrooms, and when I thought about how expensive many types of mushrooms can be when purchased from the store, growing them at home made a lot of sense. Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze. Creamy Poblano Mushrooms with Polenta. Baked Cherry Tomato Risotto w/ Hazelnut & Thyme Gremolata. Loading ...
We’ve spent the last month or so moving house plus travelling again and now finally I feel like we may be settled. A new house, new beachside neighborhood and a new kitchen!! Which means there is now more time to cook and more time to share recipes, hooray!! Christmas is fast approaching and I aim over the next month to post some veggie recipes perfect for the festive season. This easy baked risotto is just the thing to share with guests. Sweet roasted cherry tomatoes not only look festive but they taste amazing. Food - Recipes : Roasted aubergine with walnut salsa.
Food - Recipes : Tarka dal. Food - Recipes : Peppers with chickpeas and harissa. Readers' recipe swap: Tomatoes. Tomatoes have become a year-round fixture in our diets, but they're only really worth eating in their fresh form for a few brief months – so I feel perfectly justified in gorging myself all summer long.
The recipes below should keep us going for a couple of weeks; stow the chilled soup in the fridge for an overheated afternoon, take the cheese and tomato tart on a picnic, and whip up the super-quick sun-dried tomato ketchup to go with a barbecue, then surprise your guests with some strangely moreish toffee tomatoes afterwards. Fadime Tiskaya's Kurdish tomato and bulgur dish proved the perfect Sunday supper, but it was foodforaking's simple slow-roasted tomatoes that really reminded me just why I love them so much. Intense, sweet and savoury, all it needs is some good bread to make it a meal. Gorgeous. Saffron-poached-pears-parmigiano-reggiano. Ingredients 150g (5oz) Parmigiano Reggiano150g (5oz) ricotta cheese6 pears (not too ripe), peeled, halved and cored600ml medium white wine50g (2oz) caster sugarStrip of lemon zestGenerous pinch of saffron2 star anise Use imperial measurements Method How to make Saffron Poached Pears with Parmigiano Reggiano Shredding a large ingredient to produce small, evenly-sized morsels.
Readers' recipe swap: aubergine recipes. The aubergine (or eggplant) isn't the easiest thing to love – but once you've had a good one, you'll be in thrall for life. At its best in high summer, this glossy black Mediterranean fruit never disappoints on the barbecue, but this globetrotting selection of recipes will remind you just why you fell for it in the first place, and maybe win the aubergine a few new converts too. I was thrilled to learn how to recreate the spicy, sweet and sour flavours of my favourite restaurant's Sichuan aubergines at home, so that's my winner, but it was a tough contest – twinnydip's pretty tomato and aubergine cake would make a lovely picnic, while withmustard's Bengali aubergines were great with flatbreads for a simple Saturday lunch.
In fact, I loved all of them. Spinach & Artichoke Wonderpot. If you’re a fan of the original wonderpot recipe, you’re gonna love this one! I think I even like this combination of mushrooms, artichoke hearts, and spinach even better. It has a rich, earthy flavor that made me want to eat it straight from the pot! If you’ve never experienced the wonderpot, it’s a simple one step pasta dish where the pasta and all the ingredients cook together in a flavorful broth. As the broth cooks down and gets absorbed by the pasta, it creates a thick, starchy, super flavorful sauce.
Food - Recipes : Griddled artichoke and red onion paella. Angel Hair Pasta with Red Pepper Tomato Sauce. RED PEPPER- TOMATO SAUCE: 3 tablespoons olive oil 1 medium onion, finely chopped 4 large (or 5 medium) red bell peppers, seeded and thinly sliced 2 large tomatoes, peeled, seeded and finely chopped 1/2 canned chipotle chile in adobo sauce, coarsely chopped (add a whole one for more spice) 1 bunch fresh basil, coarsely chopped salt and freshly ground black pepper PASTA: 1 pound thin asparagus, trimmed and cut into 1 1/2-inch lengths 1 1/2 cups frozen petite peas 1 recipe red pepper tomato sauce (above) 1 large peeled yellow bell pepper, cut into 1/4-inch-wide strips 1 pound dried angel hair pasta 1 tablespoon finely chopped parsley (we used Italian flat-leaf) 1/2 cup freshly grated Parmesan cheese 1.
Prepare sauce: In a large non-aluminum saucepan, heat the olive oil over medium heat. Add onion and sauté for 3 to 5 minutes, or until softened. 2. 3. Butternut Squash Jambalaya (vegan) Okay. So, you may be looking at this post and wondering how in the world someone decides to make jambalaya vegan. I mean, most jambalaya recipes call for shrimp, chicken, and sausage. That’s a pretty big chunk of the meal missing by doing this vegan. Well this all started when my boss found my blog. At first he was outraged that I never mentioned I could cook and furthermore, that I had never brought any of my cooking into the office.
Turns out he wasn’t. Shrimp and all, the jambalaya smelled so freaking good but I wouldn’t have eaten a bite if my life depended on it (I don’t eat shrimp, ever.) Deborah Madison's Pan-Glazed Tofu with Orange Juice and Warm Spices - The Wednesday Chef. In the last 62 hours, I have eaten: 1. Six bags of mini pretzels on four different flights. 2. Sweet Potato and Feta Dinner Skillet. David Hall: Ricotta Dumplings. These little dumplings are so easy to make and a real treat on a hot summer's day as an alternative to pasta. This is the kind of food that makes Italy great; simple ingredients combined to perfection, no frills and no pretention. Black Beans & Quinoa with Chipotle Raspberry Sauce. January 20, 2011. Black Eyed Pea Curry With Collards & Potatoes. January 16, 2014. Summer vegetarian recipes. Turkish fried eggs.
Our 10 best vegan recipes. Thai Peanut Stuffed Sweet Potatoes. A healthy, vegan recipe for sweet potatoes stuffed with broccoli, edamame, and a creamy Thai peanut sauce makes for a quick and easy weeknight dinner. Wow, it’s been over a week since my last post. Lame Chris. Really lame. This past week has been a total whirlwind. Pasta with Broad Beans, Aubergine and Green Walnut Sauce. Easy Char Kway Teow/Fried Flat Rice Noodles (炒粿條) Char Kway Teow/Fried Flat Rice Noodles (炒粿條) Penne with potatoes and rocket. Mushroom & carmelized onion polenta.
Jerk Tempeh with Coconut Quinoa. Sweet potato surprise. Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds. The new vegetarian: aubergine and figs imam-bayildi style. The New Vegetarian: Tamarind-glazed sweet potatoes recipe. Noodles with prawns and cabbage recipe. Jack Monroe's grilled mackerel with hot and fast rhubarb recipe. Chermoula aubergine with bulgar and yoghurt recipe. The Cutlery Chronicles: Fagioli foray. The Superfood Baked Potato Recipes from The Kitchn. Grain man: Yotam Ottolenghi's recipes for pot barley. Spicy Pilaf w/ Cajun Chickpeas. Vegetarian for Life. Hoisin Tofu and Almonds. Satay Noodle Bowl w/ Tofu. Chandra malai kofta – vegan recipe. Orzo Risotto with Winter Squash. Mexican Roasted Corn and Quinoa Stuffed Squash. Spicy Grilled Eggplant Risoni Bake. Mushroom Ricotta Fettuccine. Spuds you'll like: Yotam Ottolenghi's potato recipes. Pearl barley, rainbow chard and ricotta risotto. Food - Recipes : Porcini nut patties.
A warm hug in cabbage form: stove-top braised green cabbage with apples. Mushroom quinoa casserole. Big Girls, Global Kitchen: Chana Bateta. Warm Kale, Farro and Winter Fruit Salad Recipe. Indian Spiced Black Bean and Tofu Burgers. Whole Wheat Penne & Cauliflower with Butternut Squash Sauce Recipe. Singapore Rice Noodles Recipe. Shrimp and Avocado Pasta Recipe. Chinese Comfort Food: Stir-Fried Egg and Tomato. Recipe Flash: BBQ Lentils. Roasted Balsamic Vegetable Pasta with Mint & Yogurt Recipes from The Kitchn. Best Butternut squash Recipes. In the hand: Nigel Slater's herb burger recipe. LENTIL "MEATBALLS" IN LEMON PESTO. SPROUTED KITCHEN - A Tastier Take on Whole Foods. BBC Radio 4 - Woman's Hour, Mary McCartney - Vegetarian - Cook The Perfect... Spicy Rice Noodles with Mary McCartney. Orzo with Caramelized Fall Vegetables & Ginger. Kale, Potato and Aubergine Vindaloo recipe on Food52.com.
Portobello & Peach Burger for Designsponge. Crab and peas with pasta recipe. New recipes from Annabel Karmel. Butternut orecchiette with arugula + fishing. Polenta with wild mushrooms, hazelnuts and figs recipe. Curry roasted root vegetables with lime recipe, plus vine leaf and lamb pie. D in herbs with Moroccan squash and potatoes recipe. Lemon orzo with spinach, feta & almonds. Aloo gobi: potato & cauliflower curry with coconut milk. Golden hour: late summer vegetable & orzo bake.
Easy cheesy: one pot mac & cheese. Food - Recipes : Bengali butternut squash with chickpeas. Food - Recipes : Low-carb falafel with roasted veg. Barbecue mushrooms recipe. The five best vegetarian recipes from Observer Food Monthly. One pot cod with green beans, new potatoes and lemon. Prawn and cheese bake. Braised Chickpeas and Chard with Coconut Milk & Lemon.