Fried Egg Kale Toast from Megan of Feasting on Art — Breakfast with a Blogger. Previous image Next image What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning. Megan sent me this elegant breakfast recipe, all the way from Australia where she lives.
Megan's blog Feasting on Art is not your typical food site. About this breakfast Megan says: Pending a trip to the Saturday morning markets, a fried egg with lemon–garlic kale is my chosen Sunday morning meal. I adore what Megan has to say about this pre–market weekend breakfast. Megan's Fried Egg Kale Toast serves 1 1 large egg1 generous handful of kale1 clove garlic, mincedjuice of one half a lemon1 teaspoon butter1 teaspoon olive oil1 slice sourdough bread (or rye)sea saltcracked black pepper Carefully wash and de–stem the kale. In 1/2 of the pan, toss in the kale with the minced garlic and lemon juice. Rosemary Recipe: Pan Fried Rosemary Garlic Potatoes. Acadian Salt Cod Fish Cakes — Recipes from The Kitchn. July 1st is Canada Day! It gives me great pleasure to share some reminiscences of my beautiful adopted country and celebrate the day with you. This year will be Canada's 147th birthday.
Having grown up in India and lived in England, I always forget how young Canada is. As an immigrant, its certainly been a struggle sometimes; however, my life in Canada has also been amazingly rewarding. As time goes by, I've found my Canadian voice and have experienced the country in its myriad guises. It's hard to describe Canadian food culture, as Canada is incredibly diverse. I was chatting with my mother-in-law about this, and she talked about her time growing up on a small farm in the prairies.
When I was trying to find a recipe that epitomized what I believed about Canadian food, I went back to one of my earliest Canadian food memories (and yes, Bloody Caesars were included too). Acadian cuisine is local to Maritime Canada, and salt cod features heavily in it. Happy Canada Day! Recipe Notes. Brown Bag Lunch Recipe: Better Than Hellman's Mayonnaise. Mayonnaise is a main part of many lunches: tuna salad, salad dressings, turkey sandwiches and more. British food writer Elizabeth David called mayonnaise "the beautiful shining golden ointment. " While I've made mayonnaise a few times, I'll admit that for a potato salad or a smear on a sandwich, I've relied on Hellmann's mayonnaise, known as Best Foods in the West.
A few months ago, though, I opened a new jar of Hellmann's, stuck my finger into the bit of mayo clinging to the lid and took a taste. Yuck, the familiar flavor was gone. This Hellmann's tasted sweeter with a chemically tangy aftertaste just like dreaded Miracle Whip. I found many recent complaints about Hellmann's, but they were about a recent price increase coupled with a product size decrease, not a change in flavor.
Isn't it frustrating that more people comment on the change in price than the change in flavor? I emailed Hellmann's, owned by Unilever, to find out more. That sent me right into the kitchen. Homemade Mayonnaise. Baked Za'atar Eggplant Fries with Lemon Tahini Dip — Recipes from The Kitchn. Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it. Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. I had something else in mind this time: an afternoon snack with a quick, delicious tahini dip that would carry us through until dinner. The recipe was a success: no frying, lots of bright herbs, a little Parmesan and a quick spin in the oven to bake until crisp.
That's it. If you're not familiar with za'atar, it's a Middle Eastern spice blend used in many recipes, from flat breads to grilled meats. The beauty of this recipe, overall, is that it doesn't need much explanation or introduction. We've also been known to double the recipe for Lemon Tahini Sauce and spread it on sandwiches, fold a little into omelettes, or spoon it atop warm grain bowls. . → Make Your Own Spice Blend: Za'atar Baked Za'atar Eggplant Fries with Lemon Tahini Dip Serves About 4. Garlicky Grilled Kale Salad with Grilled Bread — Recipes from The Kitchn. Let's say you've conquered the raw kale salad. Maybe you massage it, maybe you don't, but it's definitely no surprise anymore to sit down to a big bowl of raw, dark greens and chow down. But perhaps now you're a little bored.
You want something more — a recipe to impress your kale-loving friends and shake you out of your salad stupor this summer. Smoky and garlicky, studded with chunks of grilled bread, this grilled kale salad is it. I started making grilled kale salads shortly after discovering the wonder that is grilled kale. If you've ever made kale chips, you know the magic of exposing kale to intense, dry heat: the formerly tough leaves crisp up, becoming browned and addictively crunchy at the edges. Grilling kale produces leaves that are crispy and charred in some spots, tender and chewy in others, and while they make a fine snack straight off the grill, dressing them and turning them into a salad is worth the extra step.
Garlicky Grilled Kale Salad with Grilled Bread Serves 4 to 6. Spring Grilling Recipe: Grilled Asparagus with Bacon Vinaigrette — Recipes from The Kitchn. I attribute my early-in-life distaste for asparagus to my grandmother's habitual over-cooking of all things green, but now I love to eat it raw and flash-cooked. And now is the time. Last week I wrote about rhubarb bursting forth from the garden. Next in line in spring's parade of gifts is asparagus. When it comes, it really comes. Bundles of it give a new fresh texture to the market, their tight little cone heads poking up into the sun. Since we're talking about grilling this week on The Kitchn, I wanted to share a recipe from my last book, Good Food to Share. When it's finally warm enough for an alfresco lunch and asparagus is flooding my local farmers' market, this is the recipe I make to celebrate.
I promise, this is not your grandma's asparagus. Grilled Asparagus with Bacon Vinaigrette Serves 4 to 6 In a large frying pan, cook the bacon over medium heat until crisp, 7-10 minutes. In a small bowl, whisk together the vinegar, shallot, mustard, and thyme. How To Cook Mussels on the Stovetop — Cooking Lessons from The Kitchn. Whether we're talking about a dinner party or a quick weeknight meal, it doesn't get much better than a giant bowl of steamed mussels. This dish has the kind of easy elegance and immediate gratification that I look for in both cases. Today, I'm sharing my favorite, most basic method for quickly steaming a batch of mussels. It's simple — just mussels steamed with broth and white wine — but oh so very good!
Purchasing Your Mussels Mussels are easy to farm and don't have a lot of the ecological downsides of many other farmed seafoods. When buying mussels, look for mussels that have tightly closed shells and that smell fresh and briny like the ocean. Storing the Mussels Until Cooking Mussels are living creatures, and they're still alive when you buy them at the store. If you need to store them, place the mussels inside a bowl big enough to hold all of them. Mussels & Food Safety Freshly purchased mussels that are prepared properly pose very little food safety risk.
Steamed Mussels, Your Way. How To Make Hasselback Potatoes — Cooking Lessons from The Kitchn. The hasselback potato is clearly the most impressive spud to ever call itself a side dish. It's also like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise. Want one more reason to make them tonight?
How about the fact that despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato. We can thank the Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. You start with a few potatoes. Next comes the butter. That second application of fat is key. Now, I'm sure I'm not alone in feeling like those accordion folds are just begging to be stuffed with some shredded cheese and minced herbs. Previous image Next image How To Make Hasselback Potatoes.
The Vegan Eggplant Crunchburger [GF] If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! This burger is vegan and gluten-free and it’s the most delicious of all the burgers I’ve ever made. It’s made from eggplant. That’s right, no beans, no tofu, no TVP.
The first time I made them, I topped them with caramelized onions and a simple spread made with mayo, mustard, and vegan, gluten-free Worcestershire sauce. But for this post I wanted to recreate Bobby Flay's signature burger, The Crunchburger. It’s big, it’s messy, it’s incredibly delicious. The Vegan Eggplant Crunchburger Calories Serves 4 burgers Ingredients 1/4 cup vegan mayonnaise2 Tbs.
Squash Cakes [Vegan] The recipe makes 10 cakes, and I think with the addition of the bean puree makes them somewhat of a complete meal. Serve with a green salad and you are all set! Squash Cakes [Vegan] Ingredients 1 small acorn squash, halved and seeded1 small butternut squash, halved and seeded4 tbsp coconut flour1 tbsp all purpose flour1 tsp liquid smoke (or less depending on how much smokiness you want)1/4 cup bread crumb1/4 cup nutritional yeast1 cup cannellini beans (I cooked dried beans but you could used canned as well)1 tbsp fresh thyme, mincedSalt and pepper to taste2 tbsp olive oil Preparation Heat the oven to 400.
Place squash open side down on a baking sheet and roast for 20-30 minutes until the skin is very soft when pierced with a fork. Squash. Easy Mushroom Gravy (Vegan) If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. Easy Mushroom Gravy (Vegan) Ingredients 1 cup vegetable broth2 tablespoons reuced-sodium soy sauce8 ounces mushrooms, any small variety, or a mixture (try combining shiitakes with baby bella, aka cremini), cleaned, stemmed, and sliced2 tablespoons arrowroot or cornstarch1/2 teaspoon dried basil2 tablespoons nutritional yeast, optional but highly recommended Preparation Combine the broth and soy sauce in a small saucepan and bring to a simmer.
How to Make Lentil ‘Meat’ Balls. When I made the Lentil “Meat” Balls, I served them with brown rice pasta with a simple marinara sauce. But we had so many left over, that the next time we ate them, we changed it up completely and served them with mashed potatoes and gravy. Equally scrumptious! How to Make Lentil 'Meat' Balls Ingredients 2 cups dried lentils, rinsed and drained4 cups waterSalt and pepperCooking spray or oil½ red onion, finely chopped3 cloves garlic, minced1 zucchini, finely chopped1 large carrot, grated2 stalks celery, finely chopped2 Tbs. fresh parsley, chopped1 cup bread crumbs (or gf bread crumbs or corn flake crumbs)2 tbs. ground flax seed3 Tbs. gf Vegan Worcestershire sauce OR2 Tbs. soy sauce plus 1 Tbs. balsamic vinegar1 tsp. each paprika, garlic powder, Italian seasoning2 Tbs. chickpea flour plus 2 Tbs. water Preparation Bring 4 cups of water to a boil in a large saucepan.
Another Lentil “Meat” Ball Variation More Variations. Easy Veggie-Loaded Quesadillas (No Cheese!) These delicious, filling, and healthy quesadillas are fully plant-based and use no vegan cheese substitutes. To make them even healthier, use whole-grain or sprouted tortillas. Easy Veggie-Loaded Quesadillas (No Cheese!) Ingredients 2 large tortillas (whole-grain preferred, but you can use any kind on hand)1 cup hummus, homemade or store-bought1 1/2 cups refried beans Vegetable Stuffing 1/4 cup onion, choppedUp to 2 cups of assorted chopped vegetables – I used carrots, red bell pepper, mushrooms, broccoli1/2 tsp cumin powder1/2 tsp chili powder1-2 Tbsp vegetable broth, for sauteeing the vegetables Guacamole 1 ripe medium avocado2 Tbsp chopped cilantro2 Tbsp finely chopped scallions or red onions2 Tbsp chopped roma tomato (or more to taste)1 tsp fresh lime juice, plus more to taste Preparation Quesadillas Prepare refried beans and hummus (if making homemade), set aside.Heat a large nonstick pan on medium, add 1-2 Tbsp of veggie broth.
Peel the avocado, remove the pit. Raw Fruit Popsicles with Coconut Milk. Simplicity is vital for happiness, and deliciousness. That is why this delicious recipe is going to make you so happy. They are almost too easy to make and almost too good to eat. Looking for more refreshing raw vegan recipes, check out these 25 amazing summer vegan dessert recipes. Raw Fruit Popsicles with Coconut Milk Ingredients Ice cream 400 ml fresh raw coconut milk (or 1 can of store-bought)1/4 cup raw can sugar (or preferred sweetener, to taste) Other ingredients (use however much you need) Frozen fruitFinely chopped thyme, rosemary, basil or other fave herb (optional) Preparation To prepare the popsicles: fill popsicle molds with small pieces of fruit and chopped herbs (don’t forget the popsicle sticks!)
Chickpea Fries [V, GF] Chickpea Fries were definitely on my to-do list of favorite appetizers I had to make for myself and I did. They are incredibly fast and easy to make. It’s just like making Polenta Fries except I pan-fried these instead of baking them. My Chickpea Fries are large, crispy, spicy and addictive. I served them with a creamy dipping sauce. Chickpea Fries Ingredients 2 cups water1 cup chickpea flour2 Tbs. safflower oil, divided1 tsp. Preparation Bring the water to a boil in a medium sized saucepan.
Potato Salad with Lemon Tahini & Dill Dressing — Recipes from The Kitchn. Healthy Vegan Artichoke Dip. Baked Eggplant Fries. 10 Ways to Cook Eggplant With Global Flavors. 10 Ways to Make Awesome Vegan Dips and Spreads. Vegan Crab Cakes with Sweet Balsamic Mayo [GF]