A Tasty Frittata Recipe. I make a lot off frittatas. They fill your belly, allow you to put neglected ingredients in your refrigerator to good use, and when done the right way they're nutritious and good for you. Breakfast, lunch, dinner - if you've got a six-pack of eggs on hand, a simple, satisfying meal is never more than a few minutes away. This particular frittata recipe was inspired by a few things - a small bag of pink fleshed potatoes I picked up at the market, and some delicious vegetables that came courtesy of a nutrient-packed mystery box I pick up regularly from Julia and Andy at Mariquita Farm. I'll let you in on a little secret, the magic touch in this particular frittata is the vibrant cilantro chile sauce I drizzle over the top of it. Drizzle the sauce over the eggs just before the frittata goes into the oven, then layer the potatoes and onions on top of the sauce - everything melds together into a color-flecked pan of deliciousness.
. - More Egg Recipes - - More Breakfast / Brunch Recipes - Potato and broccolini frittata. Crispy baked eggplant. Dining@Large: The Helmand's great pumpkin appetizer recipe - Baltimore restaurants: The dish on the restaurant scene, memorable meals, dining trends and more. Gathering background for next week's Taste story following up on last year's pumpkin shortage, The Sun's Susan Reimer contacted chefs and restaurateurs around town who love to work with the big orange gourd. Among them, of course, was Qayum Karzai, the owner of The Helmand. And to her surprise, Karzai was willing to share the recipe for this beloved, multi-award winning appetizer. Karzai said it reflects Afghan cooking traditions: A lot of reliance on vegetables, especially squashes, and long, slow cooking because of limited refrigeration. The sugar and the tiniest hint of cinnamon contrast smartly with the sharp taste of garlic in the yogurt.
It's served with a peppery flat bread. Here's a taste; look for the full article next week: Makes: 4-6 servings Ingredients: For pumpkin: 1 small pumpkin (baby or spookies work best) 3/4 cup sugar 1/4 cup vegetable oil Cinnamon For Yogurt Sauce: 1 cup plain yogurt 1 teaspoon fresh-cut diced garlic Dash salt Slice pumpkin and remove seeds. Tasty Tuesday · Overnight Porridge Three Ways. AFTER last week’s delectable debut from Melbourne’s newest food blog - Kenkō Kitchen, Kate is back today with a trio of slightly less indulgent, but no less delicious recipe ideas!
Today Kate shares three options for everyone’s favourite winter breakfast – porridge. Quinoa and buckwheat offer two gluten-free porridge alternatives, whilst Kate has also included a range of different topping ideas to keep things interesting. All three recipes rely on soaking the night before – ensuring super speedy morning preparation, even for the ‘too busy for breakfast’ crowd! – Lucy ‘Porridge Three Ways’ by Kate Bradley of Kenkō Kitchen - from top, Buckwheat bircher with berries, bee pollen, pomegranate seeds and coconut, vanilla oat porridge with stewed pears, and coconut quinoa porridge with cherries and seeds.
Photo – Eve Wilson, styling – Lucy Feagins / The Design Files. Porridge topping inspiration! Porridge and winter get along like a house on fire. Breakfast is a very important meal. Ingredients. Tasty Tuesday · Ricotta doughnuts, fennel and mandarin custard. OH it’s always sad to say goodbye to our much loved Tasty Tuesday columnists! This week we bid The Town Mouse Team farewell, after a wonderful month of flavourful, wintery culinary delights. We’re finishing up today with one of their most popular dishes - the dessert for people who claim they don’t want dessert! These ricotta filled doughnuts are light, not too sweet, and perfect for sharing.
Massive thanks to Dave and Christian at The Town Mouse for sharing some highlights of their winter menu with us this month. Don’t forget to pop in for dinner next time you are in Carlton – you won’t be disappointed! - Lucy Ricotta doughnuts with fennel and mandarin custard by The Town Mouse, plate by the Fortynine Studio, Photo – Sean Fennessy. Sometimes when you eat in a restaurant, you eat so much savoury food that you have no more room for dessert.
Who doesn’t love a doughnut? We serve these as the dessert for people who claim they don’t want dessert. Ingredients For the doughnuts Method. Corniest corn muffins. Some days, I’m pretty sure this site is turning into something of a Dorie Greenspan Fan Club. Let us review, shall we? Dorie brought one of my favorite surprise Paris treats into my very own kitchen, directed us to the most amazing chocolate cookie, ever, her deep, dark ganache tart was the kind of easy dinner party dessert that nobody complains about and just last week, her lemon sables were the ideal palette upon which I could paint my margarita cookie aspirations. Everything you might think you like about my baking, you really like about hers. Today, her latest book ushers in another recipe that I am certain will be a repeat hit (once, of course, I get over my addiction to the shiny and the new).
Dorie gets this. Truth be told, I’d probably two-thirds the sugar next time, but in every other way, this recipe is a keeper. What? Dorie Greenspan’s Corniest Corn MuffinsBaking from My Home to Yours Yield: 12 regular-sized muffins or 48 miniature ones. Soft-boiled Eggs in Cake, Part 2 | raccoon* After being defeated last weekend by the Chocolate Egg Cupcakes, Shamiq and I tried again. This time, we started with two sets of frozen eggs — softboiled for four minutes, and raw. Plus some Jiffy Corn Muffin Mix… For the softboiled then frozen eggs, I dunked them in hot water for a little bit to warm up the outside. My thinking was that an icy egg may release too much water and interfere with the corn muffin’s baking. The texture of a frozen egg white is pretty weird.
It’s almost spongy. I put the eggs in the corn muffin batter, then baked… Lo and behold! Another shot of the runny yolk, because… why not? Documenting the science: Eggs used:Egg 1: Soft boiled for 4 minutes, then refrigeratedEgg 2: Soft boiled for 4 minutes, then frozen*Egg 3: Frozen rawEgg 4: Refrigerated raw egg straight into the batter Results: (After being peeled, and baked into corn muffin batter)Egg 1: Yolk was more set than I’d like, but not quite hardboiled. Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema. Summer is quickly coming to an end and although I looking forward to seeing all of the fall produce, I am not quite ready to let go of summer.
In particular, I have really been enjoying a lot of corn on the cob and zucchini and I figure that I should get my fill of them while they are still plentiful! I had been thinking about using both the corn and zucchini combo in tacos for a while but I kept bouncing back and forth on how exactly to do it until the idea of using a zucchini salsa hit and I knew what I wanted to do. I was thinking that sweet corn and creamy black beans would make a perfect taco filling when paired with the zucchini salsa and a tasty roasted poblano crema would finish the tacos off nicely along with some crumbled cotija cheese. I picked up my first cast iron skillet just before the summer and I have been enjoying how well it handles high heat. Closet Cooking is now on Instagram!
Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema. Cumin-Crusted Tofu Tacos with Avocado Salsa and Chipotle Cream | The Kitchen Twist Cumin-Crusted Tofu Tacos with Avocado Salsa and Chipotle Cream | Delicious food with a nutritious Twist. This is an easy go-to dinner for any night of the week! I regularly use coconut oil to sauté because unlike most oils it does not turn to a trans fat when heated to high temperatures and it provides short and medium-chain fatty acids that help in taking off excessive weight. Also, its fat content is easily converted into energy and it does not lead to accumulation of fat in the heart and arteries.
The tofu in these tacos may help lower LDL, or bad, cholesterol and triglyceride levels contributing to a healthy heart. Tofu is a rich source of omega-3 fatty acids, another heart-healthy substance which help the blood clot properly. Seasoning the tofu with cumin adds many benefits to these tacos. The corn in the tortillas of these tacos and also in the salsa provides necessary minerals such as phosphorus, magnesium, zinc, iron, copper and selenium which are essential for normal growth, bone health and kidney function.
For assembly: 2 cups spinach leaves 16-20 corn tortillas See Sources* Unlocking the secret vegan bulgogi-style tofu taco recipe [Broccoli Bulletin] - The Shorthorn : Entertainment Blog. Last week, at the International Food Fair, the Asian Student Association and Vegan Club got many requests for the vegan bulgogi taco recipe, so here it is! California Bulgogi Taco Recipe (makes 4 to 6 tacos) Bulgogi-Style Tofu - Adapted from Manifest Vegan Ingredients: 2/3 cup tamari/soy sauce4 tablespoons toasted sesame oil6 tablespoons organic sugar1 teaspoon black pepper1 teaspoon crushed red pepper flakes4 tablespoons mirin2 tablespoons rice vinegar¼ cup shredded pear, including skinOne 16 oz extra firm tofu4 green onions, chopped, including the white part (fun fact: we used green onions from The Environmental Society’s community garden!)
3 cloves of garlic, minced½ medium yellow onion, slicedMushrooms (optional) Directions: Classic (Beef) Bulgogi Tacos: $451.75 California (Vegan) Bulgogi Tacos: $111.75 Whisk together the liquid ingredients and the shredded pear in a big bowl and set aside. Chocolate caramel crack(ers) Yes, crack. As in “made with crackers”, as in “crackly like toffee” but also in reference to the addictive nature of this stuff.
I may make what seems like an elaborate cake a week these days, I might bake my own icebox wafers and fill and frost my cupcakes but these things right here? They’re the thing everyone asks for by name, and they take almost no time to make. Thus, despite that fact that this recipe is incredibly easy to find elsewhere on the web, it only seems right to give it a home here as well. You start with a foil and parchment-lined baking sheet, a fantastic thing if you, like me, hate doing dishes. Oh, and this can be our little secret, but you might consider not putting all of the crack(ers) out when your friends and family come over.
One year ago: Lemon Yogurt Anything CakeTwo years ago: Potato Rosemary Bread Chocolate Caramel Crack(ers) Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo. Potato Frittata. There are times when I get bummed out. Like seriously just bummed. Whether it be with careers, relationships, friendships, etc., we all make plans for those things, and when those said plans don’t work out, disappointment can surely set in. So the other day when I was bumming around and loathing in my own bummed-outness, I decided to take a cue from Erin over at Reading My Tea Leaves. Each week she posts a few pictures of simple, little objects that made her week. Recipe from The Big Sur Bakery CookbookPrint this recipe!