Eggplant with Yogurt and Dill Recipe : Food Network Kitchens. Artichokes Provencal Recipe : Food Network Kitchens. Skillet Vegetable Lasagna. This is as good time as any to tell you that I love my skillet. love! Love! Love! You can bake a Skillet Berry Pie in your skillet, cookies, Dutch Baby Pancake, Vanilla and Orange Scones… (I obviously love my skillet, ha?) You can also make one-pot dinners in it! I also love comfort food. I probably don’t have to tell you how to make lasagna. This lasagna is pure comfort. Oh puhlease!
The reality is, when I’m in no mood to cook a 5-course meal (shhhhh…I’m never in a mood to prepare a 5-course meal), I turn to my beloved skillet and make this lasagna. You don’t have to believe me, BUT you should – once you get a taste of this meal, you will, on many more occasions, jump for joy when it’s time to make dinner! Now go and get your hands on some zucchini – we have to make vegetable lasagna! Skillet Vegetable Lasagna Vegetables, including zucchini, tomatoes, and carrots, make this quick lasagna a fantastic addition to your weekly menu. Ingredients Instructions Preheat oven to 425. Easy Sweet Potato Veggie Burgers! With Avocado. Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans.
Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. Dijon. Pepper. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them.
How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes. So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. Kathy Patalsky Published 02/21/2012 Sweet potato veggie burgers with avocado, family-approved go-to dinner .
Ingredients Instructions. Spicy Peanut Noodles. Lately, I have been doing a fair amount of catering. Some of it has been real official catering and some of it has been making food for lots of people on behalf of friends. Either way, I am always faced with the challenge of how much food to make. Working as a personal chef for three years and also catering lunches, dinners, and parties – not to mention all the entertaining we do ourselves – has made me a pretty good judge of portions.
I have no formula, I just kind of guess. (Very scientific, I know.) If I’m not sure, I err on the side of too much food because leftovers are nice but being hungry because the hostess/chef/caterer didn’t make enough food is not. Once in a while I am off but thankfully not very often. My parents came over for dinner last night along with my brother Michael. Anyway, Michael, the baby in the family, also loves food and I always like to send him home with leftovers.
One Year Ago: Greek Pasta Casserole Spicy Peanut Noodles Adapted from Food & Wine Serves 6. Lasagne, Day Two. I will admit, lasagne is not as pretty on day two. This one in particular because it has some broccoli in it and that vibrant green fades to dull army yuck after a night in the refrigerator. Still, this was a big hit at Saturday’s yoga retreat and I got multiple requests for the recipe. Lasagne is not something I make often but it is the perfect thing to make when you need to feed a lot of people. The tricky thing for me is finding a recipe that isn’t a total gut bomb. I knew these yogis would be hungry after a two hour hot yoga class (I certainly was) but no one wants to undo all that good-for-your-body yoga with a bad-for-your-body lasagne. Many lasagne recipes use a béchamel sauce (which is a cream sauce with a roux base) and while those certainly taste good, they are not the healthiest. Make no mistake.
All in all, this was a wonderful dish. Red, White, and Green Lasagne Adapted from Gourmet Serves 8 Put a large skillet over medium heat. Preheat oven to 375ºF. Roasted Shallots. A student in one of my recent classes told me that her favorite vegetable is shallots. I was amused at first – I mean, who puts shallots at the top of their list? And then I started thinking about it. Shallots are pretty amazing. They are sweeter than onions with more complex flavor. They are delicious simply pan-fried, add so much to any soup or stew, they are a mainstay in my salad dressings, and they turn into something downright addictive when allowed to get crispy and set atop something like a rice bowl or even a green bean casserole.
That is one pretty awesome vegetable. Broccoli is my favorite and I don’t think it brings nearly as much to the party as the shallot. I had never roasted shallots and I figured, after realizing how much I love them, that it was time. One Year Ago: Crostini with Goat Cheese and Leek ConfitTwo Years Ago: Gruyère Gougères Roasted Shallots Adapted from Fields of Greens Serves 4 Preheat the oven to 400ºF. Happy Birthday Dip. How to write about a getaway with some of the coolest, funniest, most interesting, kindest women I have ever known? A night spent in celebration of a truly special and life-long friend? On a beautiful island in a beautiful setting? Not easy. So how about some photos. And a win-friends-and-influence-people recipe for dip. Signs near the farmers’ market in Bayview.
The birthday girl, setting the table for lunch. The outermost point on the property. So many lovely places to sit and enjoy the beauty. One of the friends brought beads for each of us to make bracelets. 4pm yoga was optional. The grass was perfect for a headstand though. Jen requested cowgirl attire for dinner. She was one of the most well-behaved (and beautiful) cowgirls at the party. (This photo is actually from last week’s yoga retreat.) And dip! Curried Tofu-and-Avocado Dip Adapted from Food and Wine Makes about 2 cups In a food processor, combine everything except the salt and pepper. Big Curry Noodle Pot. Randy and I used to get Thai food almost every Friday night for dinner. Or at least every Friday night that wasn’t a date night. It was our wind-down from a long week, a break from cooking for me, and something we both enjoyed.
Seattle has great Thai food and there are five or six places nearby that we like. After a few years of this tradition, I started to feel like the food tasted great but I could just see how unhealthy it was. The oil slick in the bottom of the noodles dish, the coating on my tongue from the curry. Earlier this week, Graham had surgery for a hernia. Because the doctors and nurses were so blasé about the surgery and how quickly it would be over and how well he would do, I planned to make dinner.
I love those flavors and I love that food, but I don’t love the grease or the stomach ache I often get after eating it. Big Curry Noodle Pot Adapted from Super Natural Cooking Serves 3-4 Place a large saucepan over medium-high heat. Not-again!-dishes or stop whining already: Pumpkin gnocchi. November 14th, 2008 Some of my favorite dishes have – what I’d like to call – an increased raised eyebrow factor. Take homemade pasta or gnocchi for instance, mentioning these may likely give you the one or other odd look and make people wonder: She can’t be that crazy, making all pasta or gnocchi herself, no??
I can see Oliver nodding here, but no, I’m not. Well, it’s not exactly like that, homemade pasta still is a rather infrequent companion at our table, reserved for special occasions or dear guests. However, homemade gnocchi are a whole different story. Huge difference. Making gnocchi is, once you get the hang of it, dead easy. And then there is Oliver. Who said, that gnocchi have to consist of potatoes only? Why not try a seasonal inspired variation? Preheat oven to 200°C (390°F). Use a potato ricer to mash the hot pumpkin. Add the egg yolk and flour, then season the puree to taste with salt and freshly ground nutmeg. Pumpkin gnocchi with browned sage butter Prep time: ~1-1,5 hour.
Pasta from the 90′s. Along with just about everyone else in the food blogging world, I was sad to hear about the demise of Gourmet. I had been getting the magazine for 16 years when it went away. Truth be told, I actually always preferred the recipes in Bon Appétit and Food and Wine, but I still looked forward to receiving my issue each month. In my four notebooks where I have years of cut-out recipes, there are countless ones with the Gourmet font. Including this one. This recipe is on the second page of my “pasta” section which means I cut it out way back in 1993 or so. Grunge. Living in a crappy one-bedroom apartment in a crappy building in a great neighborhood. These many years later, I still make this dish and it is one of Randy’s favorites.
Here are some really good things I can say about this one. One Year Ago: Curried Red Lentil Stew with Vegetables Bruce and Dana’s Pasta Sauce Loosely adapted from Gourmet 3-4 servings Put all ingredients in a saucepan and bring to a simmer. A Love Affair with Red Lentils. Variety is a big part of my diet. In the three years I worked as a personal chef, I only repeated recipes a handful of times, and those were requests. I figure I love food and love to eat and I want to make as many different things as I can in my lifetime.
Of course, I have my go-to meals but I really do try and have variety in our food lives. And then there are the things that I could eat every single day and be totally happy. Good french fries with ketchup. Noodle soups like this one, noodle dishes like this one (yes, I have a thing for Asian noodles) could fulfill me until the end of my days. If you have never cooked with red lentils, you are in for a treat. On Thursday, I crossed the Sound and did a cooking lesson for a group of extraordinary women. Because I love red lentils and I love this family of spices, I have made various incarnations of this dish many times over the years. Red Lentil Dhal Inspired by The Modern Vegetarian Serves 4-6. Moroccoan Food and My Dad.
My dad is a retired doctor – an oncologist to be exact. He had a private practice for over 30 years and worked incredibly hard the whole time. The patients he had tended to be incredibly ill and he lost so very many of them to incurable cancers. He also saved a lot of them, or extended their lives beyond what they could have hoped for.
When I tell someone who knows him (a former patient, family member of a patient, or someone in the medical community) that I am his daughter, they unfailingly tell me what a wonderful man he is. I worried a little about him retiring. Just last week, they left for Morocco. In honor of their trip, I decided to do a Moroccan style dinner last week and at the heart of it was this amazing soup. Harira Soup Adapted from World Food Cafe Serves 4-6 This soup is very easy to make but it does require a fair amount of chopping. Heat the oil in a large, heavy saucepan over medium heat and toss in the onions and a healthy pinch of salt.