Lazy fried rice. Daigaku Imo (college sweet potatoes) By ila on November 4, 2010 I don’t cook as much Japanese food as I used to.
Between my butter loaded homework assignments and dinner shifts, there’s very little room for rice in my current cooking agenda. But sometimes we are in dire need of rice. We’re both Asian after all. So I whipped up some old school Japanese dishes, like this bowl of Daigaku Imo (candied potatoes). Normally, these are made with Japanese sweet potatoes, which are red on the outside and white in the inside. Daigaku Imo – serves 4 1 large sweet potato canola oil 3 tbsp brown sugar 3 tbsp water 1 tbsp soy sauce toasted sesame seeds. Sugar Snap Peas with Lemon and Olive Oil Recipe. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.”
Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book.
You preheat the oven to 425. Broccoli and Parmesan, Unite! Even when plagued with guilt by my own frugal leanings, there are a few foods I absolutely refuse to cut corners on.
They’re the ones with really lame substitutes, whose existence consistently bring joy and elation to my mouth. Ice cream is one. Pickles are another. Parmesan is the biggest. Whereas real parm is akin to ambrosia, the synthetic stuff is a sin, like littering or hovering over the toilet so you pee on the seat and not in the bowl (LADIES). Lemon- Garlic Green Beans recipe. Peach, Tomato, and Basil Salad, a.k.a. Salad Redeemed. Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.
Like most people, I hate to waste food for fiduciary and children-starving-in-Africa-and-right-here-at-home-reasons. So when I improvise in the kitchen, I stick to a few basic tropes: garlic + greens + beans ginger + vegetable + grain lemon + vegetable + pasta They all = awesome, and the mixing and matching make me feel like there is variety in my diet. Recently, I picked up some fresh fava beans from the farmers' market. Mark Bittman's How to Cook Everything Vegetarian had a delicious-sounding fava bean salad with mint, and I fortuitously purchased just the right amount: 2 lbs still in the pods. The next day, I was drooling over the food porn at The Kitchn. Later...I found myself in the kitchen with the primary ingredients for both salads.
Honey-Glazed Roasted Carrots, Simon-Style. My biggest guilty pleasure (besides the film canon of Drew Barrymore) is a semi-addiction to American Idol.
I've loved it since Season 2, and this year is no different. I'm totally digging on Amanda Overmyer’s beery Janis vibe, want to squeeze David Archuleta to pieces, and do a happy little cheer whenever Carly Smithson aces a Heart song. Plus, anytime Kelly Clarkson pops up in my iPod, I LISTEN, no matter how much I believe I only like bands signed to Sub Pop. (Also? I’m 12.) In honor of that show, I’d like to describe my slightly adjusted version of Bon Appetit’s Honey-Glazed Roasted Carrots in the manner of each of the judges.
RANDY Yo, yo, yo dawg, listen up - this sauce BRANG IT! PAULA The carrots … they’re all the colors of the rainbow. SIMON Paula … I have no idea what you just said. KRIS (Note: not really an A.I. judge) The sauce alone, man – I could drink it as a shake. Janice's Glazed Carrots. Please welcome Cindee Weiss, writer, comedian, and dear friend of CHG, who is here today to knock our socks off with deliciousness.
And today on Serious Eats: Top-Crust Peach and Cardamom Pie: the most delectable way to ease the transition from summer to fall. Hello kind readers! It's nice to be back in the cozy and delicious world of Cheap Healthy Good, as I am in the throes of the Jewish High Holidays. Equal parts celebratory and somber, Fall is peeking in, and there's holiday food. OH THE FOOD! Roasted Asparagus with Lemon Parmesan Bread Crumbs.
Quick and Easy Sauteed Spinach Recipe. Lamb Chops With Roasted Broccoli and Feta.