Cucina Libera: Balsamic Beet Carpaccio with Rosemary Marinated Mushrooms. Of course, it wouldn't be too long before I put rosemary in something else.1 Because of it's wonderful simplicity, I hesitate to call this a recipe.
It's more of a meal idea, which I thought would be nice to share. It's quick and delicious. The sweetness and ever so slight crunch of the beets paired rather nicely with the buttery chew2 of the mushrooms. Zucchini noodles with creamy roasted tomato basil sauce. These zucchini noodles with creamy roasted tomato basil sauce are the perfect way to enjoy fresh summer produce.
I won a radio contest last month. Here’s the funny thing about it though… 1. I hardly ever even listen to the radio. Kabocha Squash & Tofu Curry. Image by James Ransom for Food52 I had a nice long intro for this recipe planned, singing the praises of two of my favorite ingredients (tofu and kabocha squash).
But after what turned into an almost seven hour bus ride from DC to New York, I’m feeling a little beat. Types of Winter Squash & Pumpkins. Baked Butternut Squash with Apples & Maple Syrup. Yield Serves 8 to10 This sweetly spiced dish is a nice substitute for sweet potatoes.
Preparation Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Arrange 1/3 of squash slices in prepared dish. Bake casserole until squash is almost tender, about 50 minutes. Kabocha Squash Lentil Curry. Baked Sweet Potato. Perfect Oven Sweet Potato Fries. Crock Pot Sweet Potato & Apples. Candied Sweet Potatoes. Sweet Potato Casserole w/ Pears & Marshmallows. Sweet Potato Black Bean Chili. Lemony Chickpea Stir-fry. September 4, 2008 A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace . There are few things tastier than golden, crusty, pan-fried chickpeas - and this is where we start.
It also features chopped kale, summer squash, and a bit of tofu. I should note that I used a great locally produced ghee as the cooking medium. It has a subtle, sweet nuttiness that pairs beautifully with chickpeas and withstands high cooking temperatures nicely. I also can't resist throwing in a quick update about our new Kiva / 101 Cookbooks lending team . I used Soy Deli Savory Organic Tofu here, but plain is fine too. 2 tablespoon ghee or extra-virgin olive oil fine grain sea salt 1 small onion or a couple shallots, sliced 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas) 8 ounces extra-firm tofu 1 cup of chopped kale 2 small zucchini, chopped zest and juice of 1/2 a lemon Serves 2 - 4.
Real Food for People with Food Sensitivities. By Madeline Bader, client at Nutritional Weight & Wellness Have you recently changed your eating plan?
Whether the change is due to food sensitivities or you just want to be healthier, there is absolutely no reason to feel deprived! With a little ingenuity, you can not only eat healthy, but replace some of the much-loved foods you may be missing (rice, mashed potatoes and gravy) with healthier alternatives. There were many foods I didn’t want to give up when I discovered that my body doesn’t do well with eggs, dairy, soy products and all grains. I’ve found there are satisfying ways to prepare the meals you once loved, but that now cause health issues for you. Easy rice replacement. Cherry Tomato & Tofu Salad. By The Food Gal WebMD Recipe from Foodily.com He may be known for his potty-mouth and explosive, imploding personality but New York Chef David Chang of the mini Momofuku restaurant empire can sure put together one soothing, serene dish.
That’s just what you’ll enjoy in his “Cherry Tomato & Tofu Salad” from the newest Alice Waters cookbook, “In the Green Kitchen” (Clarkson Potter). The founder of the landmark restaurant, Chez Panisse in Berkeley, California, Waters put this book together from dishes created by chefs at the 2008 Slow Food Nation event in San Francisco. The premise of the book, is that by keeping a well stocked pantry, learning a few basic techniques and seeking out the best organic, local and seasonal ingredients, anyone can create simple meals that nourish and satisfy. Curried Veggie Burgers. Homemade veggie burgers are just… the best.
Think: lightly spiced lentil-chickpea-carrot-brown-rice-cashew-curried patties, soft and textured with a lightly browned outside, brushed with olive oil and smothered in fresh, juicy mango and a handful of good ol’ cilantro. As much as I dislike the word “patties”, there is no denying. That right there is what’s up. Easy Cider Roasted Veggies - V & GF. Roasted vegetables.
As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at dinner hour and cut up heaps of vegetables and talking politics. After all, we're simpatico. We're on the same ethical and moral page. Roast Veggies in Slow Cooker. Some things in life are too good to be true.
That daily email informing me I’ve won the $100 million Swiss lotto? Too good to be true. Annoying Infomercial Guy who excitedly informs you there’s a way to make money while you sleep? And if you call in the next ten minutes, he’ll reveal the secret for just $19.99? And the idea that one can make flavorful roast vegetables without turning on the oven, heating up the entire house, and watching fastidiously to ensure the crock pot vegetables don’t burn?
Much too good to be true. This one is true.