Craving > Nacho Taco Salad & Kid-Friendly Veggie Sneak Attack Recipes | foodiecrush. I know I’m not alone. Kids can usually count their favorite dishes on fingers one, two, three, four and five (I know, five is a thumb, not technically a finger) with moms and dads coercing, conniving and conning their kids into eating a healthier version of their faves. When Smudge was a toddler she looooved butternut squash, zucchini and even broccoli—or little trees as she called them. Cut to pre-school. Boom. It all went downhill. So when she came home from school and said she “just loves salads” I almost fell to the floor in shock. The answer? So to satisfy her veggie craving for dinner, but not rocking the boat by proposing she dig into a big plate of brussels sprouts or spinach, we snuck in a layer of veggie goodness that even Magnum P.I. couldn’t sleuth out. What’s her now-not-so-secret ingredients?
Veggie adorned Nacho Taco Salads, a dish she loves assembling for herself, and being kids at heart, we love it too. What’s that Smudge? Ingredients 1 lb ground beef 2 tsp cumin. Form V Artisan: Homemade Pickles Galore! So this past weekend I made pickles. Yes, it's totally the truth and I think you should get with me on this. I know you can go out and buy some cheap-O pickles for like $1.99.
Or you could spend a bit more for those famed Vlasic pickles....but they still wont compare. I'm telling you that once you make these pickles, you will never go back. And once you make these pickles, you will realize how dang easy it is and then eat the entire jar. These guys are sour and slightly salty with a hint of sweetness. All you need is a tall 3 liter mason jar or one of these jars with a clasp and a rubber seal.
You also need to pick up some pickling spice, or, you can make your own! Use your own blend of mustard seed, coriander, bay leaf, dill seed, fenugreek, cinnamon, ginger, allspice berries, dried red chili flakes, black peppercorn and clove. I also threw in a few smashed garlic cloves, sliced onions and dried dill weed, but you can absolutely use fresh. I even pickled some fresh local asparagus! Quinoa and Beet Pilaf - Recipes for Health. Healthy Recipes Made Beautiful with Delicious Whole Foods Ingredients. No Knead Country Bread | Food Obsessed. Remember this guy? This bread was so good, even though it was technically a fail, I had to give it another try. So a couple of weeks after my initial try, I went at it and gave it another shot.
While that time the dough actually did rise, the end result was pretty similar, although a little, dare I say, fluffier? Still, very far from what the original looked like, so I didn’t bother logging it, seeing it as fail number 2. However, just like I thought I would, I find myself literally craving that bread. Soooo, I decided that I would really HATE to lose that recipe, so I will log it here.
Oh, and erm… my apologies to Michael for kind of ruining his recipe… Ingredients for one loafAdapted from Michael Smith’s No Knead Bread 2 cups whole wheat flour1 cup 5 grain flour4 tsp gluten flour¼ cup flax seeds¼ cup bulgur wheat2 tbsp poppy seeds4 tbsp sunflower seeds1¼ tsp salt1 tsp active dry yeast2 cups warm water Instructions. Creamy Roasted Cauliflower Soup | Food Obsessed. I used to think that this was the only way one could make cauliflower soup at home.
And I remember absolutely loving it. Boy was I missing out on A LOT. I sometimes wonder if I were to have some of that instant soup today if I would still like it. Chances are, I would find it powdery and wayyy too salty… Not even sure I’d want to try it after all! Cauliflower soup is one that I’ve always truly enjoyed, and I eventually came to realize that it was very easy to make, it really was no use buying it in the dehydrated, overly processed form. You lose so much of the great nutritional value of the cauliflower, let alone much of its awesome flavor. I decided to make things a little different this time by roasting my cauliflower, but you could very well skip that part if you wanted to, or if you don’t care much for roasted cauliflower. P.s. note to self... next time, go easy on the hot pepper flakes girl! Ingredients(Serves 2) Instructions Preheat oven to 400FArrange cauliflower into florets. Swedish Kroppkakor Recipe - Food.com - 61420. Egg Rolls. Homemade PopTarts.
Loading ... My kids love PopTarts, but I don’t love to buy them and one day it hit me that I could just make them, so I did. And wow, they are sooo good (unlike their rather cardboard-tasting store-bought counterparts), and surprisingly easy to make. In fact, they’ve made a PopTart believer out of me, and I’ve never been able to stand PopTarts from the store.
These are also really fun to make with little (and big!) Kids because they can pick out their own flavors and help decorate them. Attribution Link Difficulty: Easy Servings: 8-10 Prep Time: 30 minutes Cook Time: 15 minutes Ingredients Pastry: 4 cups all-purpose flour 1 3/4 cups shortening 1 tablespoon sugar 2 teaspoons salt 1 tablespoon vinegar 1 egg 1/2 cup very cold water Filling: 1) Use a couple teaspoons jam of your choice. 2) Or, for brown sugar ‘n’ cinnamon PopTarts (my kids’ favorite!) Powdered Sugar Icing: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency. Chinese dumplings - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: I first made these dumplings with two of my students (Becky and Faith) for no particular occasion....and they were love at first bite.
I have since frequently made them with my son. The key to making these is to get the dough thin enough. But, you get a feel for it pretty quickly -- this dough uses no egg, but we have also made a version only with eggs as the dough. We made this recipe as a special treat for the holidays and loved the results. We also have a vegetarian version filled with chopped greens and mushrooms. Food52 Review: The homemade dough for Sagegreen's dumplings is such fun to make. Serves 4-5 The dumpling Dipping sauce 6 ounces soy sauce 2 ounces rice vinegar 1 ounce finely grated ginger 2 tablespoons chopped green scallions Mix the ingredients together and serve as a dipping sauce with the hot dumplings. This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Appetizers.
Southern Pulled Pork Buns (Bao) - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: (photo courtesy of UrbanEpicurean.Wordpress.com) I've always been a huge fan of char siu bao (roast pork buns) from Chinese food restaurants, but bringing the frozen version home just doesn't do it for me, and using the bottled char siu sauce is overwhelmingly sweet. So instead, I make the dough at home, slowly braised some pork Southern-style in my Dutch oven, steam the dumplings in my rice cooker, and get an even better product. I could eat twenty of these in one sitting... (less)Author Notes: (photo courtesy of UrbanEpicurean.Wordpress.com) I've always been a huge fan of char siu bao (roast pork buns) from Chinese food restaurants, but bring (…more) - jfreemanslade Makes 12 large buns Dough 3/4 cups water (room temperature) 1/2 packet instant dry yeast 2 tablespoons neutral vegetable oil 2 tablespoons sugar 2 teaspoons baking powder 3 cups all-purpose flour (approximate) Combine the yeast and the water in a small bowl and set it aside to grow.
Pan-Fried Bacon, Scallion, Cheddar and Potato Wontons with Herb Dip - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: Back in college, the dining halls usually had a baked potato bar on Fridays when all of the students were exhausted from the previous week of classes and needed comfort food. Last Friday, after a very long week at work, I came home craving a similar treat. This recipe takes all of the baked potato essentials - bacon, sour cream, cheddar, and scallions - and turns it into a crispy hors d'oeuvre which would be at home at an upscale dinner party or a casual gathering among friends. (less)Author Notes: Back in college, the dining halls usually had a baked potato bar on Fridays when all of the students were exhausted from the previous week of classes a (…more) - littleknitter Makes approximately 40 wontons For the wontons For the herb dip 3/4 cups sour cream 2 1/2 tablespoons minced fresh dill 2 teaspoons minced scallions Peel the potatoes and measure out 16oz.
Popular on Food52 and Provisions. Pork and cilantro dumplings - Recipes - food52 - food community, recipe search and cookbook contests. Strawberry Mascarpone Dumplings with Strawberry Whiskey Sabayon - Recipes - food52 - food community, recipe search and cookbook contests. Chicken Pillows - Recipes - food52 - food community, recipe search and cookbook contests. Spring Gyoza with Shiitake, Chives, Radish and Roasted Garlic - Recipes - food52 - food community, recipe search and cookbook contests. "Peking" Pork Dumplings - Recipes - food52 - food community, recipe search and cookbook contests.
Chicken Sausage, Black Bean & Goat Cheese Empanada - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: I started thinking on what I could make to fit this weeks challenge category. I remembered back to when I was at the University of Miami living among the vibrant, colorful and fun culture of Latin America. Sipping Cuban coffee in little Havana and munching on empanadas from various Latin American backgrounds. I dug up an empanada dough recipe that a friend of mine in Miami gave me, that his mother used. I decided to fill mine with my own creation of filling (ingredients I had on hand in the house!) Rather then the traditional.
But, that is what is so great about this hand held savory food, you can fill it with whatever your hearts desire! Makes 12-16 empanadas Emapanada Dough 3 cups Flour 1 teaspoon Salt 1/2 cup Water 1 Egg 1 Egg White 1 teaspoon White Vinegar 3 tablespoons Butter, Softened Prepare the empanada dough by beating water, egg, egg white and vinegar together in a small bowl and set aside. Filling and Preparing Empanada. Babe's (Bubbe's) Varenikes - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: Day 1: Dear Mati, I am starting the writing of this post before I even begin doing the challenge.
As I think about food and think about what I am going to prepare, I am constantly thinking about how I am going to write about it and sometimes I have the story so wonderfully written down in my head but the moment I sit down to actually write it I either forget it or just cannot write it. So this post is a process. This month's Daring Cook's challenge is very special to me. As soon as I saw the recipe posted I picked up the phone to call my mother and tell her "Mami! The best part of the whole challenge was sitting at the dinner table the night before opening the different recipe books my mom has collected over the years, and when I say collected I really mean a notebook where she has written down recipe after recipe. I got to know Babe, but she passed away while I was still a baby so the memories are all stories my mom and her sisters tell me as well as this picture. Day 2: Broccoli-ginger dumplings - Recipes - food52 - food community, recipe search and cookbook contests.
Author Notes: I'm no dumpling expert. I've only made them a few times, but I do find them really fun, and they're great for experimenting. Anyways, these ones were definitely experimental - a tasty experiment! They were inspired by the broccoli ginger puree in The Essential New York Times Cookbook, which sounded really delicious, but I wasn't in the mood for just eating a puree.
So, I thought I would make a version of it into a filling for dumplings. Makes around 60ish dumplings Dumplings 1 large yellow onion, thinly sliced 1 clove garlic, finely minced 2 tablespoons grated fresh ginger 2 big heads of broccoli (approximately), stems removed and florets cut into grape sized little pieces 1/2 cup heavy cream 1/2 cup fresh ricotta salt and pepper to taste 60 or so, wonton wrappers cooking oil Dipping sauce 1/2 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon fresh grated ginger Steam the broccoli until bright green and cooked through.
The addictive pot stickers - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: I have been trying to perfect my pot sticker recipes for several years now, and I find that the combination of pork and shrimp is by far THE BEST! They are light, flavorful and the dipping sauce that goes with it just gives it a punch. They are a favorite with my family and co-workers and I hope you guys enjoy them as much as we do! - Skinny bitches (less)Author Notes: I have been trying to perfect my pot sticker recipes for several years now, and I find that the combination of pork and shrimp is by far THE BEST!
They (…more) - Skinny bitches Food52 Review: Simple, classic, easy; the adjectives that come to mind when talking about this recipe. I had never made pot stickers before and I found these to be incredibly easy and yielded great results. Makes 40-50 The pot stickers The savory dipping sauce This recipe is a Community Pick! Popular on Food52 and Provisions Tags: savory. Caramelized Onion, Goat Cheese and Thyme Pierogi - Recipes - food52 - food community, recipe search and cookbook contests. Butternut Squash ravioli with caramelized onions, browned pecans, soaked cranberries, and apple cider reduction - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: My friend Erin and I were inspired by a squash ravioli dish at a restaurant and set out to create our own version. This is our second edition and we think we've created a masterpiece. The reduction is sweet and with the saltiness of the pecans and the mascarpone makes the butternut squash flavor come through without overpowering it.
This recipe takes some work but is a delight to eat. -Jessie (less)Author Notes: My friend Erin and I were inspired by a squash ravioli dish at a restaurant and set out to create our own version. This is our second edition and we th (…more) - jzirinsky Serves 4 This recipe was entered in the contest for Your Best Dumplings Popular on Food52 and Provisions Tags: butternut squash, elegant, ravioli. Buffalo Shrimp Wontons - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: I've made buffalo shrimp before...and thought why not wrap them in wontons?
- inpatskitchen Makes 12 12 peeled and deveined 26-30 ( or larger) count shrimp, tails left intact 12 wonton wrappers 1/4 cup of your favorite hot sauce ( I used Cholula ) 3 ounces softened cream cheese 2 tablespoons crumbled blue cheese 1 tablespoon finely minced chives peanut or vegetable oil for frying Marinate the shrimp in the hot sauce for about 20 minutes. Thoroughly combine the cream cheese, blue cheese and chives in a bowl and set aside. Take a wonton and with your finger wet all four sides with a little water.
Spread about 1/2 tsp of the cheese mixture in the center of the wonton. This recipe was entered in the contest for Your Best One-Bite Party Snack This recipe was entered in the contest for Your Best Street Food This recipe was entered in the contest for Your Best Dumplings Popular on Food52 and Provisions Tags: spicy. Mushi-gyoza (steamed gyoza) - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: This was my favorite food growing up. My mom learned to make these in Taiwan where they were called shu mai. When we moved to Hawaii they became gyoza and took on a new shape. I usually make these with pork but you can make them with half shrimp and half pork, or chicken and shrimp or any combination of small farm animals and seafood you like. (less)Author Notes: This was my favorite food growing up. My mom learned to make these in Taiwan where they were called shu mai.
Food52 Review: WHO: Andra is a stay-at-home mom whose favorite food growing up was dumplings (no wonder these are so good!). Makes approximately 50 dumplings Filling Dipping sauce 3/4 cups soy sauce 1/3 cup vinegar 1 tablespoon sesame oil 2 Thai chili peppers, chopped with seeds Mix all of the ingredients for the filling together. This recipe is a Wildcard Contest Winner!
Popular on Food52 and Provisions. Sweet & spicy sesame dumplings - Recipes - food52 - food community, recipe search and cookbook contests. Lemon Ricotta Blackberry Dumpling Blintzes - Recipes - food52 - food community, recipe search and cookbook contests. Pork, Shiitake, and Swiss Chard Dumplings with Dad's Awesome hot sauce - Recipes - food52 - food community, recipe search and cookbook contests.
Samosas with Loquat-Onion Chutney - Recipes - food52 - food community, recipe search and cookbook contests. Veal Ravioli with Walnut Sauce - Recipes - food52 - food community, recipe search and cookbook contests. Potato, Leek and Parmesan Cheese Dumplings - Recipes - food52 - food community, recipe search and cookbook contests. Vietnamese Style Shu Mai - Recipes - food52 - food community, recipe search and cookbook contests. Pistachio Butter + Pistachio Butter Cups | From Donuts to Delirium.
Grandma Barb’s Brownies {and Guest Post at RE!} Brie Croque Monsieur Sandwiches. Chicken Enchilada Casserole « First Look, Then Cook. For the love of yum. Chicken Shami Kebabs « for the love of yum. Chashu - Chinese Barbecued Pork. Favorite Family Recipes. Chalutz Productions Home of Feed Me Bubbe, Hot Domain Show, and Growing Up Kosher. Steamed Chinese Dumplings « First Look, Then Cook. Mix n’ Match Spring Rolls with Spicy Peanut Sauce. April round-up - Croissants. Fresh from the oven.
Pip & Ebby - Desserts - Cinnamon twists. Homemade Apple Chips | Fix Me A Snack. Project Food Blog Entry: Project Food Blog: Classic Spinach Kugel. Banana Bread « Feeding Time Blog. Roasted Spaghetti Squash – Fake Ginger. Recipes - 5 Star Foodie.