Kitchen Window: How To Make Your Tofu And Eat It, Too. Nicole Spiridakis for NPR As I recently dipped a carrot slice into a fluffy, edamame-infused dip I'd made from a batch of homemade tofu, I wondered: Why haven't I done this before? The carrot was crisp, the herbs were fresh, but it was the tofu that was the real deal.
It was like no store-bought tofu I'd ever encountered – light, delicate, creamy and not a bit rubbery. Making tofu from soybeans has been on my radar for awhile, ever since I assisted — err, cleaned up after — my brother's attempt a few years back. He'd built a small wooden tofu press for a friend and wanted to try it out to make sure it worked. That day came, and I'm a convert. It's also ideal for control freaks such as myself, as you know exactly what ingredients are going in your tofu (I like to use non-GMO, organic soybeans) and can play around with the flavors to your liking (a little lemon zest or a handful of toasted sesame seeds can provide an unexpected taste).
I hope not, though. I get it. Why homemade? Cheesecloth. Best Grilled Veggies. Grilling vegetables brings out a smoky depth and tender chew that other forms of cooking can't always provide. Often turning them almost meaty, the grill gives an alternative to regular baked or sauteed vegetable dishes. This healthier use of the grill is a great vegetable option, especially after a few days of eating the deep-friend recipes of Monday's frying at home article! Grilled vegetable medleys are classic, as are veggie kabobs, but individual grilled dishes are another delicious option for creating healthy side dishes this grilling season. As the season begins to wine down, it is a great time to start experimenting with these different summer dishes.
So, before the beloved summertime grilling season ends, throw some of these vegetable recipes on the old barbecue. Each will provide a unique treat mouthwatering enough to change even the pickiest eater's outlook on veggies. Read on for 20 great grilling recipes, featuring five of our favorite vegetables to grill. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini!
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip.
Ready to go beyond muffins, bread, kebabs, and frittata? Warning! Discovered: The healthiest meal ever. The International Flavors Of All-American Coleslaw. Courtesy of Ben Fink I encountered what's called "coleslaw" for the first time on the Fourth of July, at a picnic at the home of my graduate school professor. I had come to America from South India for school, and until then, I had no idea what "coleslaw" was.
As it turned out, we had a similar dish growing up that we called "veggie noodles" — which made these commonplace salads sound more exotic and fun to us kids. During many Indian summers, they were a cold, satisfying afternoon snack, served with salted butter crackers and a tall, salty lemonade. Kosumalli (coleslaw) continues to be an integral part of many festival and wedding menus in southern India. This vegetarian was apprehensive about the American version, however, fearing it might contain some hidden shredded meat. Then I learned that traditional American coleslaws are made with shredded cabbage, mayonnaise, spices and no meat — so similar to the salads I grew up with in South India. Visi R. Visi Tilak for NPR Makes 4 servings.
12 Photos That Will Restore Your Faith in Broccoli, the Health Care Villain. Consumer taste tests for children: how food manufacturers tailor research to the very young. Image by Stockphoto. Read more from Slate’s special issue on the future of food. In 1995, Kraft expanded its line of packaged kids’ lunch combinations to include pizza-themed Lunchables despite negative reviews from parents who’d taste-tested the product. They found the application of cold pizza sauce, cold meat, and cold shredded cheese on cold crusts both unappetizing and incongruous with the steaming, oozy slices they associated with the word pizza.
Within a year, though, sales of the portable, build-it-yourself lunches had reached $150 million, and pizza Lunchables accounted for a quarter of the Lunchable brand’s total volume. Last year, the brand’s dollar sales reached $569 million. Mothers and fathers may have been surprised, even as they threw boxes of the stuff into their shopping carts under duress, but Kraft wasn't. Every children’s food manufacturer worth its salt knows that if the target market doesn't love a product, it will languish on shelves. Anne Goldman/ACCE. The Supreme Court, health care, and broccoli: Why is broccoli the poster child of despised vegetables? Photo by David Silverman/Getty Images There’s a 1928 New Yorker cartoon in which a chic-looking mother sits at a dinner table with her young daughter and urges to eat what’s on her plate: “It’s broccoli dear.”
“I say it’s spinach, and I say the hell with it,” replies the tot. I am not the first to dredge up this cartoon in the wake of the Supreme Court’s health care decision, which mentioned broccoli a dozen times. As the New York Times detailed thoroughly a few weeks ago, being forced to buy broccoli became the right’s metaphor of choice for explaining why compelling people to buy health insurance is a bad idea. “It seemed an obvious thing that everyone thinks is good for you,” the conservative journalist who began the broccoli meme in 2009, Terence P.
Jeffrey, told the Times. Jeffrey also said he thought of broccoli as “something that people would universally recognize was good for you.” How did broccoli become the poster child of the good-for-you yet ostensibly bad-tasting vegetable? Chicken Salad with Roasted Bell Peppers and Toasted Almonds Recipe. Grilled Romaine Lettuce Recipe. One of the great things about being a food blogger is that it compels you to be somewhat adventurous in your food. If you had told me a few years ago that I would not only be happily eating grilled romaine lettuce, but encouraging others to do the same, I would have thought you were nuts. Why in the world would anyone want to grill lettuce? Lettuce just isn’t part of the grilling food group people! You know, burgers, ribs, beer can chicken. Grilled lettuce? Why that’s just… just pretentious, that’s what. That said, as much as I like it, my mom likes it, and my friends like it, you may not.
What are romaine hearts? Ingredients 3 to 4 romaine hearts3 Tbsp olive oil1 Tbsp red wine vinegar (or cider vinegar)2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)1/4 teaspoon saltPinch freshly ground black pepper Method 1 Prep the romaine hearts—pull off any old leaves. 2 Prepare your grill for high, direct heat. Serve immediately. Grilled Sweet Potatoes Recipe. Which Diet Works? One of the challenges of arguing that hyperprocessed carbohydrates are largely responsible for the obesity pandemic (“epidemic” is no longer a strong enough word, say many experts) is the notion that “a calorie is a calorie.”
Accept that, and you buy into the contention that consuming 100 calories’ worth of sugar water (like Coke or Gatorade), white bread or French fries is the same as eating 100 calories of broccoli or beans. And Big Food — which has little interest in selling broccoli or beans — would have you believe that if you expend enough energy to work off those 100 calories, it simply doesn’t matter.
There’s an increasing body of evidence, however, that calories from highly processed carbohydrates like white flour (and of course sugar) provide calories that the body treats differently, spiking both blood sugar and insulin and causing us to retain fat instead of burning it off. In other words, all calories are not alike.
The results were impressive. His conclusion, then? Towards a marine agronomy | Global Food Security blog. It’s time to make more productive use of the sea, says John Forster. What should we expect from marine aquaculture in the future? Will it serve simply to top up supplies of fish and shellfish from capture fisheries, as it does now and as is mostly assumed, or does it promise something more? There will be around 9.1 billion people on Earth by 2050 and traditional farming might not be able to produce enough food for them. Limited fresh water and arable land will constrain agricultural growth, while growing affluence in developing countries will add to the challenge as people eat more meat or turn food crops into biofuel.
Therefore, ‘Will the oceans feed humanity?’ (PDF) Oceans cover 70% of the Earth and contain 97% of its water, yet they yield less than 2% of our food. Instead, we harvest fish and shellfish, which derive from phytoplankton through the marine food chain. This is not a new idea. A sea change Today, the only countries that farm seaweed on any scale are in Asia. Edible forest insects. Edible insects and seaweed are the perfect sustainable foods. Photograph by Jorge Uzon/AFP/Getty Images. Read more from Slate’s special issue on the future of food. About 200 years ago, the lobster was regarded by most Americans as a filthy, bottom-feeding scavenger unfit for consumption by civilized people. Frequently ground up and used as fertilizer, the crustacean was, at best, poor people’s food. In fact, in some colonies, the lobster was the subject of laws—laws that forbade feeding it to prisoners more than once a week because that was “cruel and unusual” treatment.
Things obviously changed for the one-time prisoner’s grub. I’m telling the story of the rise of lobster (as described in David Foster Wallace’s brilliant Gourmet piece “Consider the Lobster”) because it’s a tale of hope, a shining example of triumph over the yuck factor. With the exception of honey (bee vomit), insects pretty much reside in Fear Factor and Bizarre Foods country. Insect-eating doesn’t have a yuck factor in most of the world. Desert: a chocolate-covered grasshopper. Vegetarian Grilling Recipes. You know those bumper stickers that spell out "co-exist" in religious symbols? We're thinking about making a version for omnivores and vegetarians.
The truth is that more of the food we eat overlaps than we sometimes think. Another universal truth: things taste better grilled. That's why, if you're going to throw a vegetarian dinner party, summer grilling season is the perfect time. Vegetarian grilling recipes require the same elements as a grilled meat recipe: salt, sweetness, acid, heat. Follow these principles and anything you throw over fire will taste delicious. Want to read more from HuffPost Taste? Loading Slideshow Hide Thumbnails 58 Points. How to Restore Cast Iron Cookware. Cooking with Cast Iron. My passion for cooking was first born in my grandmother’s kitchen.
On Sundays, she would always host our entire family, extended family, friends, and strangers for a post-church lunch that invariably stretched well into the evening. It was a day filled with food, laughter, and fellowship. Of course, the Southern staples of collard greens, black-eyed peas, mac n’ cheese, squash casserole, and spiral-sliced ham always made their way onto our family table. But my grandmother — Sitty as she was known — was famous throughout Valdosta, Georgia for one thing: fried chicken. Wet battered and fried in a black cast-iron skillet, the crispy skin and moist, tender chicken was almost prophetic. My father still jokingly tells my mother that Sitty’s fried chicken was one of the reasons he proposed over 30 years ago. Rightfully so — we Southerner’s take pride in our traditions and food. Sitty passed a few years ago, but her memory still lives on. The best part? So, listen up men. Sandwich Monday: The Pritomus : Wait Wait ... Don't Tell Me!
Hide captionFinishing touches. We believe the children are the future. And here at Sandwich Monday, we try to foster the next generation of eaters through our after-school programs and subliminal EAT BACON messages. That's why we were so happy to see Peter's daughter Willa had invented her own sandwich: The Pritomus. It's hummus, Fritos and pickles served open-faced on an English muffin. Peter: Into our mouths from babes. Robert: I love the way kids today can celebrate the diversity of our society. Hummus from the Middle East, French pickles, English muffins, and Fritos from Fatland. hide captionSagals: focused. Ian: This sandwich tells us that Peter either a) encourages creativity in his children or b) never goes grocery shopping. Robert: This is what was in their refrigerator? Hide captionRobert has no fear of scaring children or eating their sandwiches.
Robert has no fear of scaring children or eating their sandwiches. Ian: It's really good. Robert: So tasty though. Crash Hot Potatoes. Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like.
Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it! Cold-brewed iced coffee. Since I began working from home, I have no doubt I have saved a ton of money by not buying those yogurt-granola cups and salad bar lunches everyday. What I haven’t saved even a penny on, however, is my iced coffee habit. If anything, it’s gotten worse. Or better, depending on how you look at it. The first month, I spent a lot of time at Starbucks, yet not because I am addicted to their coffee, but the other unspoken the Opiate of the Freelancing Class: Free wireless.
But after a few weeks, the loud and generally awful music (greatly compensated for by playing Hallelujah often, however, they’d play the John Cale version and that’s the wrong one and yes, I have digressed this far) and the fact that even at 9 a.m., the bathrooms smelled like a barn. An overcrowded one. Enter my newly-purchased wireless card, and suddenly I have freedom to work at wonderful coffee shops with from Joe to 9th Street to Grumpy to you-name-it, I’ve been to them all. Where has this been my whole life? 1. 2. Nabisco Tentatively Adds Hummus To List Of Approved Ritz Toppings. Road Kill Slide Show: Not for the Faint of Heart. Memorial Day Recipes - Grilling Recipes for Memorial Day. Easy Homemade Mayonnaise. The Web’s Best Hot Dog Recipes. Food Pyramid Submissions. Coriander & ginger chicken sandwiches & Cooking Blog - Find the best recipes, cooking and food tips at Our Kitchen.
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