Vegan Salad in a Jar. Make-Ahead Bliss Salad. In a jar. I totally get this one. A while back (and maybe still) there was a spirited "foods in a jar" trend hovering around the food blogs. ..But salad in a jar? The Daily Muse's post "The Best New Way to Bring Your Lunch" introduced me to the "Mason Jar Salad" concept. And as I showed in my Vegan Cobb Salad, I love lining salad ingredients up in an orderly fashion. ..actually, doing a "vegan cobb in a jar" would be pretty fantastic. Fresh Factor? "The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! ..considering my crazy book writing schedule lately, the part that really stuck out was the "make ahead" concept. Well just so you know, it hasn't been a week yet. But as of now these salads look and taste AMAZING. Here are the four jars I assembled. Layering Salad Jars: Other: grains and pasta are nice add ins. There are no exact "rules" and that is the fun part. My recipes...
Super Easy Recipe for Homemade Focaccia Bread I even remembered the snacks. It was a miracle because I don’t always remember the snacks. Sometimes, I forget the snacks, but remember to pack an extra pair of baby socks. But I got it together despite the circumstances. It was all rainbows as my friend parked her car and I pulled Maeve from her carseat. I froze. I locked EVERYTHING in the car. It was a tough morning and I’ll admit I nearly cried when the auto rescue service was an hour late and my wee one was screaming for food. One thing I never considered before Maeve arrived was my concept of luxury. These days, it’s bliss when I’m able to walk through my house barefooted without stepping on bits of chewed up food and miscellaneous toys. The greatest luxury, however, is the ability to bake or cook something that’s more than just boiled noodles or stir-fried vegetables. I’m excited to share this recipe for focaccia with you. And you should. I do caution you to watch your bread. I bid you amazing weeks. Rosemary Focaccia Bread
Roasted Eggplant with Sweet Miso – Nobu's Recipe So, I was saying yesterday I had two more enormous eggplants in t1he fridge. Well, there's none left now. I've cooked both with the leftover miso paste which I had used to make Miso Cod. I was going to leave one but I was afraid it might get cold and lonely in the fridge . . . haha. I was wondering if I made too much but after I tasted a piece of the slightly charred eggplant, the thought flew out the window. It was mmm mmm mmm mmm MM! Check these out: Deviled Eggs Angel Eggs Okay, I know it goes against the grain to rename something as classic as deviled eggs. This actually wasn’t my idea. The first time I heard this was from a delightfully quirky friend who enjoys cooking as much as I do. She says her family has always called deviled eggs, “Angel Eggs”…I guess they just didn’t like to name anything after the devil! Who knows. What I do know, is that name has stuck. They’ve been calling them Angel Eggs ever since! So here you go– turn those yucky yolks from your egg hunt into creamy Angel Eggs. Preparation: Place 1 dozen eggs in a large pot. Remove the eggs. With a sharp knife , cut each egg in half length-wise. . Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Print Save Ingredients: eggs ½ cup reduced fat mayonnaise 1 Tb. Directions: With a sharp knife, cut each egg in half length-wise.
Suspiciously Delicious Cabbage recipe from Food52 Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce! Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! It's suspiciously delicious. Is it actually meat or something?" Food52 Review: With a recipe title like this one, expectations are bound to be high. Serves 4-6 Your Best Vegetarian Holiday Side Contest Finalist! Popular on Food52 and Provisions Tags: cabbage, cream, Side Dishes, Vegetarian
Turkey, Mango Chutney, and Brie Panini Recipe A request from Hillshire Farm made me think about my daughters starting school last week. It was so odd to wake up to on the first day of school with a definite sense of fall in the air. Seattleites had been enjoying a late summer that seemed to end abruptly when we woke up to the undeniable signs of autumn. As I drove them to school the streets were dotted with trees showing signs of the changing season. Leaves were beginning to change colors from a sea of green into beautiful shades of copper, cold, and dark purple. I walked my daughters into their classrooms and they nervously met their new teachers. That also means I’ve been thinking about dinner differently. It is also time for me to think about lunches differently, too. One of the key aspects of a great Panini sandwich is to use only a few ingredients in thin layers and slices. If you’re looking for a sandwich to welcome the autumn season, this one is a must-try. Turkey, Mango Chutney and Brie Panini Author: Savory Sweet Life
Caramel Macchiato (Starbuck's Copycat) When I was growing up, there was no such thing as a coffee shop in my hometown, and while I was at college in Panama City going through my first degree program, we only had local coffee shops. There were two in town, and were the perfect little hometown type coffee shops where local musicians came to play, and people congregated inside and shared delicious homemade desserts while playing cards or old board games. When we came to Orlando to go to the University of Central Florida (now the second biggest college in the nation for enrollment), we couldn’t find a little coffee shop anywhere. On every street corner were the popular Starbuck’s, but since my husband and I are both so anti-corporate, when it comes to food anyway, we resisted. I have had a deep love for Caramel Macchiatos ever since, but hate the calories and the high price tag. Caramel Macchiato Recipe Ingredients For the Vanilla syrup: 2 cups water 1 1/2 cups granulated sugar 1 teaspoon vanilla extract Method 1. 2. 3.
Dashi I and Dashi II (Japanese Basic Stock) Dashi is Japanese stock—the basic stock that provides the underlying flavor for most Japanese dishes. It is made from dried bonito fish flakes and kombu seaweed and has a very distinctive and lovely smell of the sea. In the old days, everyone always made their dashi from scratch. If you are planning to make only one or two Japanese dishes, it is more convenient to use instant dashi. If you don't have the ingredients for dashi at hand, don't despair. Dashi I Ichiban Dashi Makes 5 cups l piece (4-6 inches) dried kombu, wiped 2-3 packets (0.175 ounce each) dried bonito flakes To Cook: Put 5 cups cold water into a large saucepan, add the kombu and heat slowly, skimming off any scum that forms on the surface. Dashi II Niban Dashi Makes about 5 cups 1 piece (4-6 inches) dried kombu, wiped 3-5 (packets) (0.175 ounce each) dried bonito flakes To Cook: Put the kombu into 7-1/2 cups cold water and bring to a simmer (do not boil kombu as this makes it bitter). Buy the Book! At the Japanese Table Recipes
Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint recipe from 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 ♥ 1,233 + 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: Balsamic vinegar is good friends with buffalo mozzarella. Food52 Review: Brita has a way with flavors -- she understands that the sweet-tartness of plums will cut the cloyingness of balsamic and that both together are just what a rich ball of buffalo mozzarella needs. Serves 4 to 6 1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds 4 ripe plums, pitted and quartered 1 1/2 cups balsamic vinegar 1/2 cup fresh mint, chopped 1/4 cup pine nuts, toasted 1 splash olive oil Salt and pepper, to taste Put vinegar in a medium saucepan and bring to a boil over medium heat.
Helen Getz’s Napa Cabbage with Hot Bacon Dressing recipe from Food52 Author Notes: I grew up eating my grandmother's salads with hot bacon dressing. She makes hers with escarole; my mother uses sweeter Napa cabbage (which, in retrospect, I have no idea how she found in our small town in Pennsylvania). Bacon dressings usually consist of crisp bacon, bacon fat and vinegar. But my grandmother’s is first thickened with flour, then loosened with not only vinegar but water, too. Then, when it all seems a little watered down and hopeless, you thicken it with egg, which creates a little magic in the dish –- concentrating the texture, amplifying the vinegar and whipping up a delicious foil for the salty bacon. (less)Author Notes: I grew up eating my grandmother's salads with hot bacon dressing. Serves 4 to 6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: bacon, Salads
Hummus and Cucumber Sandwich For my little princess who will eat nothing but – a Hummus and Cucumber Sandwich for her school lunch. I have been through this kind of “phase” before with the big sister, who took butter and cucumber tea sandwich to her preschool for two years. While it is really alright and a easy to pack the lunch box, I wonder how one can eat the same thing for that long! Not that I am complaining and some have been wondering what magic spell we dusted on her, to have her eat and want something so healthy. But I have not done anything. This girl loves Hummus, at least for now. I have talked about the weekly food calendar we make for school lunch. And and little note from me keeps her smiling and secured… Well there is nothing much to a Hummus and Cuke Sandwich; other than some Hummus and Cucumber… and I still decided to post this; not much for a recipe but more for the records. Cucumber – nice, fresh ones. Slice them fine, so they do not make the sandwich fall open on the tiny little hands.
Starbucks Copycat Maple Oat Nut Scones Like growing seasons, my breakfast cravings have seasons. In the summer, I crave yogurt with berries and granola and bowls of berries and cream. Now that it’s fall, I find myself craving bowls of oatmeal and fresh baked goods, still warm from the oven, accompanied by a warm cup of coffee. These maple and oat scones are the perfect fall breakfast. Plus, they are extremely quick and easy to make by just dumping everything into your food processor. Maple Oat Nut Scones adapted from food.com 1 cup oats 1 1/2 cups flour 1/2 teaspoon salt 1 tablespoon baking powder 1/4 cup maple syrup 2 1/2 tablespoons cold butter 1 egg 1/2 cup half-and-half 2 teaspoons maple extract 2/3 cup pecans, chopped Preheat oven to 425 degrees F. Knead the dough on a floured surface and roll lightly into a rectangle about 1″ thick. Bake scones on the cookie sheet at 425 degrees F for 10-12 minutes until they begin to brown slightly. Maple Glaze 1 1/2 cups powdered sugar 1/2 teaspoon maple extract 1 tablespoon milk
Ohitashi (Spinach Appetizer-Japan) Serves 4 This simple yet elegant muse is packed with so much iron that Popeye would love it. 6 ounces raw spinach 1/3 cup soy sauce 3 tablespoons mirin 4 teaspoons bonito flakes Steam the spinach just until it turns bright green, being careful not to overcook. Remove immediately from heat and immerse the greens in ice water. Squeeze out any excess water. Shape one quarter of the spinach into a cylindrical shape. Using a sharp knife, cut the cylinder in half and place both halves in a small shallow serving bowl. Repeat with the remaining spinach. Sprinkle one teaspoon of bonito flakes on top of each spinach roll and pour the soy mirin sauce evenly over the spinach in all four bowls. Serve immediately. from: Honga's Lotus Petal Pan-Asian Cuisine by Honga Im Hopgood Gibbs Smith, Publisher 2007 Hardcover: 224 pages; $29.95 ISBN 978-1586858933 (1586858939) Recipe reprinted by permission. Buy Honga's Lotus Petal Honga's Lotus Petal This page created August 2007