Pierogi Recipe. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness.
Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). I’ve always been a frozen pierogi buyer, but now I think I’m going to have to go homemade forever. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended.
On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Plus, I was nursing. Not enough hands. Panko bread crumbs, in a word, are delicious. They’re indispensable. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks.
Here we go: Panko Mozzarella Sticks! A couple of eggs… Oh! 84th&3rd | Spicy Carrot, Tomato and Lentil Soup. I love soup. I know, it’s a big statement. There is this little cafe downstairs from my day-job office. They are friendly, and they make a good cup of tea and they have soup at lunch….$8.50 soup. It does come with lovely bread, but really, $8.50? This soup was inspired by one of their regular ones, and it is so simple I have made it twice already. Also, winter is really getting to me this year. At $8.50 a bowl I had to give this a go. Spicy Carrot, Tomato and Lentil Soup Ingredients: 500g [1lb] carrots – approx 3 large or lots of small ones 1 large brown onion 1-2 cloves garlic 2 cans chopped tomatoes in juice* 3/4 cup dry French Green Lentils* 3 cans stock [or water with 2 tsp stock powder] 1 Tbsp Italian mixed herbs 1-2 tsp hot paprika [optional] Olive Oil, Sea Salt and Cracked Pepper Full Method in Under 100 words: Roughly chop onion and garlic and saute on low in a splash of olive oil for two mins.
Add lentils and spices and stir for a minute or two to combine. Serves 4-6 Notes: Vegan Miso Soup Recipe - Made Just Right. Photo courtesy of Adactio[/caption] It used to be that chicken soup was the prescribed go-to meal for anyone feeling under the weather. There are however healthier plant-based options that not only help ease one through the transition from illness back to health, but also contribute to an overall sense of well-being. Miso soup is at the top if that list!
What’s your go-to meal when you’re not feeling so hot? Tell us below in the comments for a chance to win free Earth Balance®! Miso is a salty paste made from fermented soybeans, which sometimes also includes barley or rice. Feel Better Miso Soup -adapted from VegWeb Ingredients: 4 tablespoons oil 1 medium yellow onion, chopped 6-8 cloves fresh garlic, chopped 3/4″ piece fresh ginger, grated 4 cups water 1 teaspoon cumin 4 tablespoons soy sauce 1 tablespoon sesame oil 2 dried shiitake mushrooms 1 1/2 cups green peas 1 1/2 cups broccoli 4 tablespoons miso paste, divided Directions: 1. 2. 3. 4.
Rating: 0.0/5 (0 votes cast) Related Posts. Vegan French Onion Soup Recipe | vegansouprecipe.com. Vegan French Onion Soup With Nutrional Yeast I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. This easy soup recipe requires a simple list of ingredients, but results in a rich, complex vegetarian onion soup that will satisfy you when you crave a savoury treat.
SERVINGS 6 to 8 INGREDIENTS 10 cups (3 pounds) yellow onions, thinly sliced 2 garlic cloves, minced 2 Tbs. margarine 2 Tbs. vegetable oil 1/2 tsp salt 1/2 tsp. sugar 3 Tbs flour 10 cups vegetable stock 2 Tbs. miso paste 4 Tbs. brandy 1 or 2 slices French bread per bowl, day old or toasted 1 Tbs. nutritional yeast per bowl (optional) Thinly slice the onions and mince the garlic. Rustic New Potato and Bean Salad. Marinated Roasted Cauliflower Salad. April 24, 2012 | By Adam Roberts | 15 Comments Lately I’ve been thinking a lot about sponges. Well: not actual sponges, but sponge-like behavior. Specifically the sponge-like behavior that occurs when you cook something–pasta, beans, vegetables–and then add them to an incredibly flavorful, incredibly potent mixture (a sauce, a dressing) allowing all that flavor to get sucked up inside.
This is why it’s always best to take your pasta out of the water a minute before its done and finish it in the sauce; it’s also why it’s best to toss boiled potatoes in a dressing for potato salad right out of the water–you went those pores to be open, to sponge up all that fatty goodness. And sucking up fatty goodness is precisely what I wanted the cauliflower to do when I set about making a marinated cauliflower salad.
Traditionally, that’s done by boiling the cauliflower until just al dente and then adding it to a dressing. That’s really easily done: no recipe required. Meanwhile, make your dressing. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty.
And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description.