AN UNEXPECTED ARCTURIAN MESSAGE 15 October 2013 by Suzanne Lie. Gluten-Free Pumpkin Ricotta Gnocchi with Pancetta and Seared Radicchio. I've been afraid of gnocchi for a long time.
Before studying Italian, I was afraid to pronounce them. After studying Italian, I was afraid to ask for them by name, lest I got the gender wrong and requested a kilo of "gnocche" by mistake. (This would be even worse than the time I accidentally asked a cheesemonger for a bit of "pecorina" instead of the pungent sheep's cheese I was after.) I then became afraid to make gnocchi when I learned about the tricky fork maneuver needed to get the characteristic crease and ridges. I could never get that dang fork move right. Thus I lived a gnocchiless existence for many years. Luckily, there's Deb. I tweaked the recipe a bit to make the dough gluten-free, using a combination of millet, sweet rice, and potato flours, and I upped the egg to help them hold together better. I decided to conquer another fear, too – that of bitter radicchio.
All in all, a delicious – and decidedly non-scary – winter meal. Oodles of noodles: One year ago: Two years ago: Half Baked Harvest - Made with Love. Happiest pizza Thursday to ya all!
Thursday needs pizza like Monday needs a giant fudgy brownie loaded with chocolate frosting! Yes, that is how Mondays go over here. Soo, I know this pizza isn’t the prettiest, but I do promise it’s delicious. If you are hating me right now because you cannot stand blue cheese of any kind, then I am so sorry. People either seem to love it or hate, but I love it – and I love it with stone fruits like nectarines… and on top of a cheesy pizza… with a sweet and spicy balsamic glaze to top everything off… yes, yes, yes! So amazing together! I really wanted the flavors of the pesto and the nectarines to shine so I kept this pizza’s toppings super simple. I started things off by grilling the pizza dough. For the rest of the summer I am grilling my pizzas. Once the dough was grilled, I covered the pizzas in toasted walnut pesto and then umm, a whole lot of fontina cheese.
Can you believe October is almost over? Wow. I was craving this sandwich for a week. I haven’t made my spinach pancakes in a while, and don’t eat many sandwiches lately, either. I had a mad craving for these pancakes, and they make the best sandwiches. This triple decker started with a generous spread of garlic chive hummus, and stacked with kale and sliced roma tomato, this is a perfect sandwich full of fresh flavor. vegan, gluten free, dairy free 3 cups (handfuls) fresh spinach 3 tablespoons flax seed, fresh ground 1/2 cup + 1 tablespoon warm water 2/3 cup rice flour 1 tablespoon baking powder optional: finely minced garlic, sea salt Combine flax with water, set aside in refrigerator to gel.
Pour in 1/4 cup increments onto heated griddle over low heat*, flipping once when cooked through. *Low heat keeps the bright green color, a higher heat may brown. Then they make sandwiches like this: I know they look odd (I think they’re vibrant!) Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 69 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This salad is a simple adaptation of one in Yotam Ottolenghi's Plenty, which calls for the addition of Treviso, parsley, and orange flower water, all of which would be delicious additions here. A few thoughts: I like a 1:1 ratio of beets to orange, though feel free to adjust proportions to your liking. Finally: Ottolenghi calls for boiling the beets, which I did for the first time in years, and which produced beets with a surprisingly light, pure flavor.
Serves 2 generously This recipe is a Community Pick! Share this Recipe Tweet this Recipe. Simply the best! Simply the best!
Tired of eating out perpetually this festive season? Complex times call for simple meals. Opt for dal and rice, the simplest of them all ANUSHRUTI RK It is an intrinsic part of every Indian meal. Be it everyday fare or part of a celebration, the northern part of the country or southern, it can never escape a typical Indian menu! Dal is the generic name for all the members of the dried pea and bean family. Be made into liquid soups, thick purees, salads, sweets, savouries, chutneys, pancakes etc.
When dal is combined with foods like breads, rotis or rice which have complementary protein, a synergistic reaction occurs and the usable protein in the dal increases by as much as 40 per cent. Given below is the recipe for an elegant dal and pulao, which is sure to satisfy your palate. Three dal delight Ingredients Method Soak the dals together for an hour and strain. Pea pilaf (matar pulao) Heat the ghee. Dal is a storehouse of protein and vitamins. These 8 Foods Will Completely Change Your Skin and Make it Glow. Your skin is the largest and most important organ known to your body.
It has a tough job filtering toxins that you are exposed to as you move a bout your day. Smog, UV rays, and second hand smoke are just a few of examples. Your skin also works to hold moisture in your body so you don’t become dehydrated. Skin protects your blood and organs from germs to keep you healthy, and it even protects your bones and muscles from damage when you happen to bump into things or sit out in the sun too long. Because your skin protects every single part of your body, it only makes sense to take good care of it. Taking care of your skin results in more than just good health, it also does a good job of making you look young and healthy. Here’s how to easily incorporate them into your eating plan: Avocados Avocados are filled with antioxidants like lutein and beta carotene, which help to soften the skin and keep it looking supple. Pomegranates Walnuts Tomatoes Kale Kiwi Pumpkin Bell Peppers. Mediterranean stuffed peppers. Crispy Greek-style pie.
Shallot tarte tatin with goat's cheese. Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad. Butternut Squash and Saffron Risotto recipe on Food52.com. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 42 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This delicate, golden-hued risotto made with creamy butternut squash/pumpkin is autumn on a plate. You could technically cook the squash/pumpkin any way you prefer with this. A note on cooking risotto: The rice should be creamy but al dente (with a bit of a bite), and it should contain enough liquid that the risotto is "al onda", which means "like a wave" -- when you wobble the dish or pan it should be loose and flatten out easily, not sit upright on the plate.
Serves 4 This recipe is a Community Pick! Share this Recipe Tweet this Recipe. Indian Recipe Community. Recipes Archives - Page 2 of 3 - The Fusion Chronicles. 3 Vegetable Recipes to Put Meat on Your Bones. Okonomiyaki Savoury Pancake. Okonomiyaki literally means ‘grilled as you like it’, it is a delicious savoury pancake that is simple and quick to make on a teppan plate or in a frying pan.
Very versatile, it can be made with many different ingredients to suit your own tastes. Usually made with cabbage, spring onion and seafood you can add yakisoba, bacon and other ingredients depending on your inclination and even your hometown! Osakan’s like their Okonomiyaki ingredients mixed together, whereas Hiroshima folk like it layered with extra cabbage and yakisoba noodles. You can buy your okonomiyaki recipe ingredients online from Japan Centre, just click on the links to add it to your basket! 1 person 10 minutes 15 minutes spend. In Erika's Kitchen: Zucchini gratin.
This is the first year in a long time that my garden has actually produced a decent amount of zucchini.
I know it grows like a weed for everyone else. But my zucchini (and tomatoes) tend to get mildew or a fungus or some other malady before they produce much. I live less than a mile from the coast in southern California, and there's a lot of damp gray in our summer. Tomatoes and zucchini need more sun than my Santa Monica backyard gets. This year, though, laziness worked in my favor. I've been making a lot of zucchini muffins, but the other night I threw together a quick gratin, which was just spectacular. I'm not one for fussing, but it's worth making your own fresh breadcrumbs for this dish. Print recipe Zucchini gratini by Erika Kerekes July-10-2011 Zucchini, cheese, breadcrumbs and heat: the world's simplest summer side dish. Ingredients Instructions Spray a 9-by-13-inch baking dish with cooking spray.
Details Prep time: Cook time: Total time: Yield: 8 servings. Laura Bruno – It’s Pizza Kale Chip Time Again – 6 September 2013. All five of my kale plants are huge and ready for harvest!
Time for some dehydrating yum: Pizza Kale Chips Equivalent of two large kale bunches, torn into bite sized pieces Dressing: 1 cup raw cashews Large fistful of fresh Italian herbs (I used basil, parsley, oregano and sage.) 1. I use an Excalibur Dehydrator. Bon Appétit! Www.laurabruno.wordpress.com / link to original article Like this: Like Loading... Can’t Give Up Cheese? This One’s For You. Have you ever uttered the words “I would be vegan, but I just can’t live without cheese?” You’re definitely not alone—and you’re not crazy. Cheese addiction is real. Turns out that all dairy products contain casomorphins, an opiate-like substance that encourages baby mammals to nurse from their mothers so they don’t starve to death.
Cheese contains an abundance of concentrated casomorphins. When you eat cheese, you’re getting a little high. So it was in the interest of science, and public service, that my wife and I contacted a few new artisan vegan cheese companies and invited them to send us their brand-spanking new products getting ready to hit the market shelves for a wine and cheese tasting event. Along with the cheese, we served our friends wines from Vegan Vine—Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and Red Blend. Instead, Vegan Vine wines are fined with Bentonite clay from naturally occurring volcanic ash. And now, for the cheese. Cheers! Ed: Sara Crolick About Gary Smith. Po' man meals - cheesy roasted broccoli patties. The love for broccoli in my house is...divided. me and my girls will steam some broccoli, throw a little butter/salt on it them and eat a big o' HUGE bowl of it, content as can be. my boys?
Not so much. when the broccoli comes out of the fridge, they take off running in the other direction. at best, i can cut it up into little itsy bitsy pieces and stir it into some rice and my eldest son with eat it. but i had a plan. you can't mess with momma. i made these delicious patties with cheese and panko breadcrumbs for some crunch. then i roasted the mess out of them until they were browned and crunchy, yet cheesy in the middle. roasting the broccoli made it taste nutty and extra good. the result? No division now exists in the smith household! United we stand! :) ingredients: instructions: mix together and form into patties. place on the prepared baking sheet. bake in the preheated oven for 15 minutes. flip and bake for another 15 minutes or until browned and crispy.
Gnocchi Verde (Spinach and Ricotta Dumplings) recipe on Food52.com. Spicy & Hearty: Vegetarian Chilli Delight. The winter season! (Okay, I live in southern California, so “winter” doesn’t actually mean much.) Nonetheless, it’s the time of year that temperatures drop…a bit. And so, this marks a fine time for stewin’ and brewin’ things! One of my favorite things to enjoy on a brisk winter evening is a hot, heaping bowl of chili! Now as you may or may not know, I’m not particularly well versed in culinary skills. We share a love for chili, and now that we are striving to eat more of a plant-based diet, we decided to create our version of an all-veggie, organic chili recipe.
Here’s the thing: my hub isn’t the biggest fan of the “meat-substitutes” that are available. We have experimented with a few different batches, and have now come up with a recipe that fills our bellies and keeps us going back for seconds. I hesitate a bit to say “recipe” because even when we do loosely follow a recipe as a starting point, we like to tweak things and make it our own. Items you will need: Ready to get cooking? Enjoy! The Best Detox-y Broccoli Dishes.