Food - Recipes : Moroccan-style chicken casserole
Thai Tofu and Winter Squash Stew {12 weeks of winter squash}
Here’s a non-ideal life situation for you – Thanksgiving menu testing the week before running a marathon. Really. I mean, it’s only the biggest food holiday of the year. And maybe it’s also the first time you’re cooking/baking for your extended family who have never really eaten anything you’ve cooked and/or baked, but know about the blog and are therefore probably expecting greatness. So now not only are you stress eating like a madwoman, but you also have three gratins, a few pies, and a sweet potato casserole or two on the menu for this week, none of which are particularly skimpy on the heavy cream. Oh the joys of being a food blogger. All I have to say is…thank the heavens for this stew. – This is our THIRD week of the 12 Weeks of Winter Squash, cohosted by me and the lovely Heather of Girlichef! Before I get to the recipe, I just want to let my NYC readers know about an awesome event going on at the Tribeca Whole Foods this week! Ingredients Instructions
Brussels Bowl with Cauliflower “Rice” and Rosemary Sauce
There are so many things that I love about this meal. I’ve wondered if grains were bothersome to my body for awhile but the reaction was so faint, so barely there, that I didn’t pay much attention to it. The key to becoming the healthy, balanced being that we all strive for is listening to those teeny tiny little clues that our body sends us. Whatever the case is, your body has the ability to communicate with you, to guide you, help differentiate between right and wrong, nourishing and weakening, it’s all there. For me, as much as I hate, resist, loath and struggle to admit it, I’m sensitive to grains. When I commit to listening to that innate wisdom I try not to get too crazy about it all. I’m 100% positive that my body will let me know when I can eat grains again, and that that day will come. To print, email or text this recipe, click here. Brussels Bowl with Cauliflower “Rice” and Rosemary Sauce Author: Leanne Vogel Prep time: Cook time: Total time: Serves: 1 View nutrition information
Bistecca alla Pizzaiola - GiustoGusto - One Dude's Food Craze
Once upon a time, in the bustling streets of Naples, there lived a pizza maker (or ‘pizzaiolo’). He was a master of his craft, sculpting dough after dough into paper-thin discs topped with only the best buffalo mozzarella and san marzano tomatoes. After hours of working the coal-fired oven, it’s tile-lined inferno burning his weathered hands, he left the pizzeria and strolled home to the loving arms of his adoring wife. “Piccolina!” he exclaimed, “I’m so hungry, but these hands cannot knead another dough…” His wife, feeling her husband’s pains of passion, decided to make something exciting but quick for her fatigued love. …or so they say. Bistecca alla Pizzaiola (Pizzaiolo’s Wive’s Steak) serves 2 4 Thin-Cut Ribeye Steaks on the bone (1/4″ thick) 1 Can San Marzano Tomatoes 5 Garlic Cloves 1tb Dried Oregano Salt, Pepper, Chile Flakes, EV Olive Oil This is a one pot meal, but it requires a thick cast-iron pan or skillet to keep the heat needed to brown the steaks and reduce the sauce quickly.
Crispy Bits & Burnt Ends – re cook/bake and shoot project #3
When I was in college I worked at a well known Italian restaurant right by campus. They have the most amazing chicken vesuvio I’ve ever had in my life. This is one of the first dishes I tried to recreate when I started cooking. Although the dish turned out great you can see my photograpy skills needed a little work. I used a point and shoot and notice the paper napkins. The picture on the bottom is my recent attempt. In the photo below, I tried getting further back to capture more of the serving platter and background. Speaking of photos. Chicken – I had 2 thighs and 2 wings left so that is what I used. 2-3 cloves of garlic minced 1/4 cup peas 1/4-1/2 cup white wine 1 cup chicken stock flour for dredging 2-3 potatoes (I used red skin potatoes) salt and pepper to taste Equipment pan #1 for chicken (oven proof) pan #2 for potatoes sheet pan for potatoes preheat oven to 375 chicken heat 1-2 tablespoons of olive on on pan #1 salt and pepper chicken dredge chicken in flour add garlic add chicken stock
Pixel Whisk: Rothko Cookies
"What is art? Are we are? Is Art, Art?"-Lisa Turtle, Saved by the Bell Back when I was in art school, art history classes gave me a strong appreciation for the American painter Mark Rothko. For these cookies, I made a simple chocolate cut-out cookie, but you could make any cut-out cookie for the base. Chocolate Cut Out Cookies makes 20 cookies 1. 2. 3. Simple Buttercream (courtesy of Domino Sugar) 1 lb. box Confectioners Sugar 1/2 cup - butter (1 stick), softened 3 to 4 tablespoons - milk 1 teaspoon - vanilla extract 1. 2. Roll the fondant out to about 1/16". Spread a teaspoon of white buttercream on the cookie (keeping a quarter inch border around the edges) so the fondant will stay put. I literally had my computer propped up next to my workspace so I could compare colors as I mixed them.
Red Shallot Kitchen: Glass Potato Chips
I have a weakness. A big one. Actually, it's like a disease. That is, I can't say 'no' to my children. 3 days ago, when my kids saw this page from instructables.com, they promptly expressed their amazing idea that Mom (the kitchen ninja) should try and make some, too. And somewhere in between folding laundry and washing the dog, I haphazardly said 'yes' (or maybe unconsciously, I don't know. So I did it. Every step in the instruction was followed meticulously, the end result surprisingly tasted like, well.....potato chips. Delicious, savory, herby potato chips But they are very, very impressive, nevertheless. Impressive enough to get that "It's awesome, Mom!" Impressive enough to get that "O Mi Gosh!! And impressive enough to get "You need to get out more!" Maybe he's right..... And I still need to learn to say 'no'.... Ingredients: 8 red potatoes2 tablespoons olive oilsea salt4 cups water4 tablespoons potato starchFresh herbs (I used rosemary), optional You will also need: Directions: Step 1: Step 2:
Dinner: Green Olive Chicken | Virginia a la mode
This is the type of dish everyone should have in their roster – one that is rustic, aromatic and colorful. The briny green olives pair perfectly with the fragrant lemon, roast tomato and olive oil mixture and, perhaps best of all, it is supremely easy. Just throw everything in a baking dish and let the oven do the rest of the work. ¾ cup pitted green olives 3 to 4 pound whole chicken (ask your butcher to cut it into 8 pieces) 4 cloves garlic, peeled and halved ½ cup chopped flat-leaf parsley leaves 2 tablespoons lemon zest 8 oz cherry tomatoes sea salt and cracked black pepper 2 tablespoons olive oil 1. Preheat oven to 200°C (400°F).
