broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead.
recipe2 Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts! recipe1 The 10 Best Foods for Your Looks - Lifestyle You can slather yourself from your forehead to your pinkie toe in organic lotions, but if you think that alone will make you glow, we have some bad news. From its well documented health benefits to its undeniable impact on physical beauty, good nutrition is the pillar of every kind of healthy lifestyle. That doesn't mean you need to swear off bacon and beer or anything. The trick is finding the right balance. But with new studies coming out every month about what we should put in our mouths—not to mention the unending discovery of mysterious superfruits from deep in the forests of wherever—it can be hard to keep track of what, exactly, we should be eating. This is the tenth installment in a series inspired by No More Dirty Looks: The Truth About Your Beauty Products and the Ultimate Guide to Safe and Clean Cosmetics, a book by GOOD's features editor Siobhan O'Connor and her co-author Alexandra Spunt. Read more on their blog. Illustrations by Brianna Harden
Sweet Potato Quinoa Cakes with Blackberry Salsa Cakes without sugar. Not sure how I feel about this baloney. I thought they might rank up there with my husband’s lack of sleeves on shirts, biting into an unsuspecting fennel seed (haaaate) on my pizza, the googly eye that the Target cashier gave me when I purchased three neon bras from the junior section and anything – and I do mean ANYTHING – that requires me to have patience. But I was wrong. A few nights ago it dawned on me that we hadn’t eaten potatoes – like, regular Idaho’s or russets or whatever – in ages. That didn’t happen. Wah! THIS is what happened though. I had two lonely sweet potatoes left, a container of cooked quinoa ready to go for breakfast, and I wondered what the heck would come of combining the two with some cheese and bread crumbs and herbs and stuff. The sweet and the savory, the warm and the cool, all combined with fluffy cakes that possess a tiny bit of quinoa chew might just be my new favorite side dish. Sweet Potato Quinoa Cakes [adapted from Heidi Swanson]
Phil's Fish Market Home | Menu | On-Line Shop | Eatery | Fish Market | Recipes | Reviews | General Info | Links | Videos | Contact Us ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ©2011 Phil's Fish Market & Eatery. All Rights Reserved. Phil's Fish Market & Eatery 7600 Sandholdt Rd. Split Roast Turkey 1 6-to-8-pound turkey 10 cloves garlic, peeled and crushed, or more to taste A few branches sage, thyme or rosemary 1/3 cup butter or olive oil Salt and freshly ground black pepper 3 pounds mixed root vegetables, peeled and roughly chopped 3 tablespoons olive oil. 1. 2. 3. 4. 5. Yield: About 6 servings. NOTE: At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat.
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