Fried Goat Cheese Recipe | Seriously Good. Raw, Vegan Spin on Beet and Goat Cheese Salad. Hola! GREAT response to my chia seed giveaway! Keep them coming. For those of you who didn’t check in yesterday, I’m giving away a giant bag of chia seeds. Come and get’ em! Yesterday’s sun and cheery disposition persisted well into today, which was busy, but touched by beautiful weather. I often here the same thing from clients, friends, and acquaintances who are thinking about veganism: “I’d love to, but I don’t think I could ever give up cheese.”
I did, though, have one fondness when it came to fromage, and that was for goat cheese. So this weekend, I was on a dual mission: 1) make fermented vegan cheese, and 2) make it taste like the goat cheese of my memories. Fermenting: it sounds so intimidating. To make a fermented nut cheese—either the one I’m about to share, or any variety—you begin with one cup of raw nuts or seeds. Wash a mason jar with hot water and soap, and dry it thoroughly. It emerged looking something like this: Thrilled with my efforts, I brainstormed about my salad. Mango Quinoa Salad. Who else watches The Biggest Loser? I remember the first time they started promoting it years ago, when there was nothing like that on tv, and I thought it seemed like such a horrible idea. Who flaunts people’s weight problems on national television for entertainment? Do you remember that? The idea was sort of shocking.
Now of course, like so many others, it’s one of my most favorite shows. (hair aside) she looks a lot like me. Anyway, on an episode a few weeks ago, Ali Vincent (a previous winner) came for a visit. Place some cooked quinoa in a large bowl Add some black beans, which are packed with protein and fiber And some gorgeous chopped bell pepper. Add some sweet, juicy mango. Toss in some sliced green onions And a big handful of chopped cilantro Give it a big toss In a separate bowl, whisk together the quick dressing. Add a few splashes of red wine vinegar and some extra virgin olive oil And then pause to reflect that food is indeed art Write a haiku if you feel so inclined. Quinoa Salad. Strawberry Spinach Salad. I mentioned on Monday that this salad comes from my sister-in-law Stephanie. She used to make it in my post-marriage, pre-reproductive years, which was also the time when I first discovered this total cooking obsession that has kind of taken over my life in the best way possible.
This salad was my first venture into the world of “foodie-ness”–it was not the typical bowl of chopped iceberg and shredded carrots with a bottle of ranch that you so often see at family dinners. It was so simple and yet so incredible–juicy, fresh strawberries in season, crisp cucumbers, tender spinach, and the intensity of toasted almonds combined with the freshness of the Lemon Poppy Seed Vinaigrette totally opened up all these doors for me. You’ll need a bag of spinach, sliced fresh strawberries, red onion, and cucumbers (peeled or un-peeled, whatever your preference)… Toasted almonds (just heat them in a small skillet over medium heat, stirring frequently, until they’re golden and fragrant)… Better-than-Brownies Chocolate Cookies. The title essentially says it all. Having trouble deciding between making cookies or making brownies? Your problem is now solved – bake these beauties up and you get the best of both worlds. This is yet another installment of cookies I made as a result of the Top 10 list you all helped me create.
I have loved trying new cookie recipes each week, and with this being the next to last recipe (next week is ginger cookies!) , I’m going to have to come up with another food genre to get input on. Any ideas? Maybe favorite recipes with summer fruits, ice cream flavors, ethnic dish or something like that? Now we must get back to talking about these cookies. I tried to determine if I really think these cookies are better than brownies. I’m normally not a cookie dunker, but these were absolutely superb dunked in a glass of cold milk. Peanut Butter-Oatmeal Chocolate Chip Cookies. What you have here is the ultimate trifecta of cookie goodness: Peanut butter?
Check. Oats? Check. Chocolate Chips? Check. And there you have it – pretty much the most amazingly flavored cookies you could ever imagine. Now that you’re ready to get baking, a few notes on the recipe: ♦ I used the shaping method from the Thick and Chewy Chocolate Chip cookies. . ♦ If you’re addicted to weighing when you bake like I am, note that each ball of dough weighed 1.7 ounces. ♦ The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven.
Disclaimer: You will not be able to resist eating the dough. Do you have a favorite cookie or a sentimental recipe that was passed on from a friend or family member? No-Bake Cookies | Cookie Recipes. Perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies. I must really live under a rock sometimes (I know, I said this when I made the coconut macaroons, but I swear it’s true!) Because although I had heard of no-bake cookies from my time spent surfing food blogs, I had never had them before! Well, now I might be in trouble. These mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting. As soon as I took my first bite of these I immediately thought that they tasted like the icing for the Texas Sheet Cake that I love so much.
These really are as easy as they sound, and a great recipe to make with kids if you have any little hands eager to help in the kitchen. Thick and Chewy Chocolate Chip Cookies. I think that just about everyone I know is constantly on a search for the perfect chocolate chip cookie recipe. Most (myself included) have been let down by the recipe on the back of the Nestle Tollhouse chocolate chip bag, and there are many recipes floating around the Internet that seem to gain popularity and become fads before dying off when people move on to the latest and greatest. I was really please with the cookie I created last fall, as it resulted in the chewy texture I was looking for.
But these Thick and Chewy Chocolate Chip Cookies, they really take the cake. Big, beautiful, bakery-quality chocolate chip cookies. It’s official – my love affair with America’s Test Kitchens and the Baking Illustrated cookbook continues! More on the cookies, another PSA for weighing dry ingredients, and the recipe after the break… The secret to the thick and chewy cookies is the combination of using melted butter, an extra egg yolk, and a higher ratio of brown sugar to white sugar. Chocolate Chip Cookie Dough Brownies.
Blood Orange Caramels with Toasted Almonds and Sea Salt. If you heard a giant thud last week or a heavy sigh sift through your window then chances are it was me. I apologize for the interruption. You see, I just managed to wrap up two cookbook projects within the same week, a feat that has surprised even the most doubting me. I suppose this is what happens when you work with amazing people.
They will forever have your back. One book involved sandwiches, and boy, do I mean sandwiches. On the last day of the shoot my dear friend Cindie (who is also an amazing food stylist) brought candy to the shoot. It turns out the other half reacted the same way I did. Cindie’s Blood Orange Caramels with Toasted Almonds and Sea Salt Could you use regular oranges?
3 cups blood orange juice, strained 1 cup granulated sugar 1 cup packed light brown sugar 1 stick unsalted butter, at room temperature 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted almonds 2 teaspoons sea salt flakes Remove from heat and stir in sugars, butter, and cream. About Her & Him | She's Doing a Great Job! Vegan Breakfast Burrito | She's Doing a Great Job! Vegan Breakfast Burrito Spice up your morning routine with a hearty breakfast burrito! Chock full of a savory mixture of beans, corn and the ever-popular tofu, this burrito is bound to become an indispensable breakfast companion. This recipe is also a great way to clear out leftover vegetables, so feel free to improvise or embellish with veggies of your choice. Serves four. What You’ll Need - 2 large or 4 medium pitas or tortillas - 1 block medium-soft or medium tofu, drained - 1 c. black beans, cooked - 3/4 c. corn kernels - 1 medium tomato, diced - 3 green onions, sliced - 1/4 c. smoked tofu, cubed (optional) - 4 cloves garlic, minced - 2 T. soy sauce or liquid soy seasoning (e.g., Bragg’s) - 2 T. vegetable oil - 1/2 t. cumin - 1/2 t. chili powder - 1/2 t. turmeric - 1/2 t. oregano - 1 t. crushed red pepper flakes - 1/2 t. pepper - 1/4 t. sea salt - Juice of 1/2 lime - A dash of liquid smoke - A pinch of sugar Serve with a side of guacamole and hot sauce to taste.
Preparation Like this: Vegan Delight Panini. Super Easy, Mouth Watering Vegan Chocolate Chip Cookies - Planet Green. Happy Vegan Chocolate Chip Cookies. Vegan Banana Pancakes. Polenta Tart. Varm smörgåstårta - recept från Matklubben.se. Fried Green Tomatoes, Freezing Herbs, and Overwintering the Garden. The garden gate stands open now, nothing much left to protect within. Peas, zucchini, squash, green beans, peppers, and tomatoes are like a long-ago dream. Our garden wasn’t particularly abundant, but it did serve us well enough since I didn’t have a pressure canner to preserve any massive surplus anyway. I’ve been gifted with a “new” fifty-year-old pressure canner this week, which I’m going to try out on some half-price green beans from the market.
I’ll be ready for next year’s garden! Its surplus is just a twinkle in my eye right now, but I’m determined and we’re planning our overwintering tactics to improve our construction-scraped soil. We’ve got a line on some free horse manure, but for now, “poopy” straw from cleaning out pens is a cornerstone of our overwintering plans. The goats are helping, as are the chickens. Coco, you are NOT helping. Stop laying on your back staring upside down at them through the chicken wire! I hope she doesn’t distract them from pooping. See All My Recipes. The Farmhouse Table. Spoon bread is like a cross between a souffle and polenta, and if you like cornbread (or even if you don’t–this might change your mind) you’ll love spoon bread. It’s a little more trouble to make than cornbread, but the extra trouble is worth it. It’s a very light, tender type of cornbread–due to the cooking of the cornmeal in milk and the folding in of egg whites, which adds the airy softness.
Spoon bread likely goes back in history to the early settlers dealing with what was available to them in the New World–corn–and trying to adapt their recipes. It’s a side dish, it’s a dessert, it’s a bread–and it can even be a main dish, as you’ll see below in my tamale pie with spoon bread. As a bread, by the way, it’s not the kind of bread you can slice. Printer-FriendlyHow to make Spoon Bread: 1 cup cornmeal (yellow or white) 3 cups milk, divided 2 tablespoons butter or margarine 1 tablespoon sugar* 1 teaspoon baking powder 1/2 to 1 teaspoon salt 2 egg yolks 2 egg whites Remove from the heat. Celebrate World Nutella day with Nutella Truffles. We all have our favorite days of the year, be it Christmas, Thanksgiving, your birthday, whatever. Well February 5th would have to be would have to high on my list.
Want to know why? It just so happens to be World Nutella Day! Yes that's right an entire day set aside to celebrate Nutella and all the wonderful ways you can use it. I usually just stick a spoon in the jar and eat it straight from the spoon, but in honor of World Nutella day, I thought I'd put in a little more effort. Although these are a little more effort that just licking Nutella from a spoon, these truffles are super easy and sooo delicious. Two of my favorite bloggers Sara of Ms. Nutella TrufflesPrintable recipe. Ricotta. Caramel Macchiato Cider with Cinnamon Cream. Slow Roasted Apples with Maple Whipped Cream. Oven-Baked Veggie Chips. Raspberry-Goat Cheese Meringues Recipe. 1. Preheat the oven to 275F. Line 1 or 2 large rimmed baking sheets with parchment paper. 2. In the bowl of a stand mixer (with whisk attachment) on medium-high speed, beat the egg whites for a few minutes, until they are the consistency of shaving cream. 3. 4.
The meringues can be stored in an airtight container for up to 2 weeks; the cookies can be assembled, covered and refrigerated a few hours before serving. This recipe is adapted from Gorgeous Cakes. Cured Salmon.