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Okonomiyaki recipe from food52

Okonomiyaki recipe from food52
Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. Food52 Review: Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. Makes roughly a dozen pancakes depending on their size Sauce 1/2 cup mayonnaise 2 tablespoons soy sauce 2 teaspoons sriracha, more or less to taste Pancakes Your Best Street Food Contest Winner! Tags: japanese, savory

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

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.

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 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

Seafood Guacamole It’s like I don’t really have to say anything about this, right? You can already guess how good it is. But I’m going to tell you anyway… seafood guacamole is really good. How could it not be? A ripe avocado, a lime (or two), some cilantro, some tomatillo salsa, a jalapeno or two (optional), and some shrimp, and crab. Seafood Guacamole Serves 4 as an appetizer 1 large, ripe avocado, peeled, seed removed1 to 2 tablespoons of chopped fresh cilantroJuice of 1 or 2 limes1 cup coarsely chopped shrimp1 or 2 chopped jalapenos (optional)½ cup crabmeatSalt and pepper to tasteTomatillo salsa (homemade or store-bought such as Herdez) In a medium bowl, mash the avocado. You Might Also Like: Homemade Tortilla Chips Pico de Gallo Guacamole Crab and Avocado Rolls

Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Hot dogs, potato salad and watermelon rank pretty high on my hierarchy of good eats, so I’ll usually suffer through it as long as I am armed with cold bottle of water and a fly swatter. Then, a couple of friends came up with the idea of a virtual picnic. Eat Smart Eat Local Eat Sustainably Eat Green Eat Out

Real Fast Food: Spicy Chicken Sandwiches Spicy chicken sandwiches are popping up everywhere nowadays. Which, is a good thing for my tweenaged son. He craves them like a Cullen craves a camping trip. Though most fast food spicy chicken sandwiches are cheap eats–usually priced less than two bucks–I shudder to think of the meat quality, preservatives, and unhealthy oils used in the preparation of this ‘meal.’ Homemade Spicy Chicken Sandwich Recipe 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. onion salt 1 tsp. celery salt 1 tsp. sugar 1/3 c. cornstarch 2 eggs, well beaten 2 chicken breasts, sliced halfwise to create 4 pieces 1 c. light olive oil or canola oil for frying In a large saucepan, heat oil over medium high heat. Five Salad Dressing Recipes March 27, 2012 at 2:54 AM (Health, Homemade Condiments, Recipes, Simple) Tags: Coconut oil, cooking, Health, Home, homemade, kitchen, olive oil, real food, recipe, Salad Making your own salad dressing takes less than a minute and requires a bowl and a fork. I highly recommend making your own, it is so fun to play with the ingredients. Most commercial salad dressing contain MSG and trans fats. Even the “healthy” salad dressings contain soybean oil, cottonseed oil, canola oil, corn oil, or safflower oil. Basic Salad Dressing 1/3 cup melted coconut oil (melt it gently over low heat, no microwave) 1/3 cold-pressed sesame oil (not the toasted kind) 1/3 high quality olive oil (did I tell you how much I love Nunez de Prado?) This is your basic dressing. The absolute highest quality olive oil! Italian Dressing 1 cup Basic Salad Dressing 1/4 tsp parsley 1/4 tsp thyme 1/4 tsp basil 1/4 tsp oregano 1/2 tsp sea salt I use dry herbs for this, but you can use fresh if you have them. Balsamic Dressing Like this:

Cherry Crisp in a Jar from My Baking Addiction I’m starting to get the feeling that, when my surgeon told me my recovery from surgery would be 6-8 weeks, he wasn’t joking! I am doing quite well, all things considered… And, I am gradually feeling better each day, but there is still quite a long road in front of me! So, I am feeling especially blessed by all of my great blogger friends who are stopping by here to help me out with all of these guest posts. I’m sure I don’t need to introduce Jamie from My Baking Addiction… If you are anything like me, you probably visit her site regularly and just stare at her gorgeous photos and stunning desserts! Jamie, thanks so much for stopping by with these fabulous cherry crisps! As you may know from Jen’s recent blog post, she had surgery last week and is taking a bit of time away to recover from her procedure. I’m not a really a fruit pie person unless the pie is covered with a crunchy crumble layer. Looking for more cherry recipes? Simple Cherry Crisp in Jars yield | 4 servings Ingredients