Food goodness

Here's another version of this slow cooker vegetable curry , which I make periodically but didn't have any of the right ingredients for the other day. Saute:  1 onion or 2 shallots, chopped fresh garlic and ginger, minced Add: 2 cans chickpeas, drained and rinsed maybe 1 lb of potatoes -- sweet or regular, unpeeled -- chopped 2 fresh tomatoes, chopped probably whatever other random veggies you have, great 2 T curry powder 2 t cumin 1 t turmeric 2 cans full-fat coconut milk Stir and cook for 2-3 hours on high or 4-6 hours on low, until potatoes are fully cooked through.  Add: a bunch of frozen peas a handful of kale or spinach Stir and cook a little longer til heated through. Serve with rice or noodles, and chili crisp or gochujang on the side for those of us with kids who don't like spicy food (yet). 

This is a delicious late summer dinner , and a one-pot meal at that, if you're willing to turn on your oven. I tweaked a lot of the amounts in the original recipe — the biscuits get really puffy and there weren't enough veggies the way it was written imo. Also for the record, I've tried adding zucchini to this but I don't recommend. INGREDIENTS    3 pints  cherry tomatoes, not cut, any kind (you can also chop big tomatoes in here but take out the pulp and seeds so it doesn't get too watery) 6   ears' worth of fresh corn kernels 1   bunch green onions whites and greens, chopped handful of fresh basil, chopped For the biscuits: 1½   cups  AP  flour 2 1/2   teaspoons   baking powder 3/4   cup   shredded cheddar or swiss cheese, or probably anything a little sharp is fine 3/4   cup  milk with a splash of vinegar or lemon juice (recipe calls for  buttermilk but I haven't been able to tell a difference) ⅓   cup ...

From Epicurious. L loves these, and I’m always losing this recipe, so putting it here — it’s a good way not to have to turn the oven on in the summer. Ingredients :  18 jumbo pasta shells (about 6 oz.) 1 1/2 tsp. kosher salt, divided, plus more 2 Tbsp. extra-virgin olive oil 1/2 lb. crimini mushrooms, thinly sliced 1 tsp. freshly ground black pepper 1/2 cup dry white wine or vermouth 5 oz. baby spinach 6 garlic cloves, thinly sliced 2 Tbsp. unsalted butter 3 cups marinara sauce 1/2 tsp. crushed red pepper flakes 2 cups whole-milk ricotta 3 oz. finely grated Parmesan (about 1 cup), plus more for serving 3 Tbsp. finely chopped oregano, divided Preparation Step 1 Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. Step 2 Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again an...

This isn't really a curry, but it's more kid-friendly than a real curry, and you can tweak the spices however you'd like. Good for using up a lot of bits of random vegetables and not heating up your kitchen in the summer. Combine: 1 c water 1 large head broccoli, cut into florets [and/or other veggies; I've used string beans and peppers too) 15 oz chickpeas, draind and rinsed 1 can or just some diced tomatoes, with juice 1 medium or large sweet potato, peeled and cubed some onion, diced some garlic, diced 1/4 c quinoa (you can do without this but it helps the texture) Generous dash of soy sauce Generous dash of salt Plus some other spices: ginger and turmeric, a little curry, about 2-3 t of each Cover and cook for 4 hours on high or 8 hours on low, until the potatoes are soft. After it's cooled a bit, stir in about half a can of coconut milk. Serve warm over rice, garnished with cilantro or parsley, and with Greek yogurt and hot sauce on top.

Modified from this recipe , because you can’t put coconut milk in a crockpot and heat it for a long time. Come on, Canada. (Maybe the blending would re-emulsify, but who is going to risk wasting delicious coconut milk?) In your IP, sauté a chopped onion with some ginger and garlic. Add: 3 tsp garam masala 1 tsp cumin 1 tsp coriander 1/2 tsp sea salt 1/2 lime, squeezed 3 tsp maple syrup Chop and add: 2 bunches fresh spinach 1/2 cup fresh cilantro, plus more for serving Using the slow cooker function, cook for 2 hours on regular heat or 4 hours on low heat. More is probably fine.  Once it’s done, let cool for a while and blend with an immersion blender. Add a little coconut milk — maybe 1/3 of a can — and blend until it’s the consistency you like.  In a skillet, heat  2 tsp coconut oil . Cut  1 brick of paneer (fresh Indian cheese) into cubes. Fry until sides golden brown, turning occasionally. While this is cooking, toast a handful of unsweetened...

Aw, little neglected food blog. Hi, buddy! A friend (thanks, Wendy!) just posted this on Facebook and I couldn't figure out how to save it, so here we are. My Go To crockpot recipe for potlucks is this: Take as many white mushrooms as will fit in a crock pot, add a stick or two of butter, an entire bottle of cooking sherry (which is just regular sherry with a bunch of salt in it, you could also buy cheap white wine and use that plus a bunch of salt), and whatever random Italian herbs I can lay my hands on (usually a ton of dried oregano, basil and rosemary, but I've even used one of those Italian dressing seasoning packets before). Basically it's done as soon as the mushrooms get soft, but the mushrooms will just keep getting better the longer it cooks -- and I never EVER take any leftovers home. Another serving suggestion:  If you wanted to serve them with something, my old favourite restuarant had a mushroom sandwich that was a baguette toasted with garlic butter, he...

This was another "Clean Eating" recipe that I tried a few weeks ago and really liked.  It wasn't as good after a day or two when all the dressing was absorbed and it kind of lost some of the lemony zing.  It would be better eaten the day it's made, I think.  So, this would be a good dish to take to a pot luck where everything is going to be eaten that day.   Or, just make more dressing and drizzle some more on the next day to revive it.  It was a good lunch, though, and I will make it again.   Oh, and I used the pre-cooked French Lentils (the black ones) from TJ's instead of cooking green lentils, because I always overcook my lentils and end up with mush. Ingredients 2 cups dry green lentils, 1 can of chickpeas , rinsed, drained 1 bunch of radishes, chopped or sliced ¼ cup fresh basil leaves, chopped (optional, thyme leaves loosely packed, discard stems) 1 bay leaf Garlic  2 teaspoons kosher or sea salt...

Green condiment of delight. Like hari chutney or Afghani chatney or most any herb pesto, chimichurri makes many foods taste like a very special treat. It's great on a steak (traditional in South American cuisine) and I like it on fish, potatoes, sandwiches, mixed into hummus, etc. I make a batch, use a portion of it right away and freeze the rest into cubes and add it to various soups and stews or even guac. Say it: "chimichurri." Nice. Now go make it. 1 bunch cilantro (about a C) - mostly just the leaves but you'll blend it, so don't be too perfect about it 1 bunch parsley (about a C) - ditto 1 clove garlic, minced 2 T olive oil 1-2 chiles/jalepenos (seeds removed) 1 t salt 2 T lime juice a little water to get the blender going Put all ingredients into a blender or food processor. Pulse to blend everything into a smooth, gorgeous, Elphaba-green sauce.

Annie's got this one just right. I adjusted her version very slightly to simplify the tomato step. 1 (28 oz.) can whole tomatoes 2 tbsp. olive oil ¼ cup minced onion 1 tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes ½ tsp. table salt ¼ to 1/3 cup vodka ½ cup heavy cream ¼ cup reserved pasta water, if needed 2 tbsp. finely chopped fresh basil leaves Freshly grated Parmesan cheese, for serving 16 oz. dried pasta Boil water for pasta. Cook according to taste/directions. Pulse tomatoes and liquid in blender three or four times. (The quickest of button pushes) Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally until the onions begin to soften, about 3 minutes. Stir in the garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomatoes and salt. Remove the pan from the heat and add the vodka. Return the pan to the he...

From: Gina's Skinny Recipes I served this with the Salsa Verde Chicken and it was quite delicious.  Would also be good with fish or grilled chicken.  Maybe pork, too? 1 mango, peeled and diced 1 avocado, peeled and diced 1 plum tomato, diced 1 clove garlic, minced 1 jalepeño, seeded and diced 1/4 cup chopped fresh cilantro 2 tbsp fresh lime juice 1/4 cup chopped red onion 1 tbsp olive oil salt and fresh pepper to taste Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving

adapted from:  Skinnytaste Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the ori...

From: Alton Brown I totally flubbed something when I made this, but it was still good.  I doubled the recipe, but as I was making it I added 4 qts of stock instead of 2.  I didn't realize my mistake until the very end when I went to add the dairy and thought it already looked pretty thin, so I went back to the recipe and realized my mistake.  So..... I still added the correct amount of cream, and I just left out the buttermilk completely.  My soup may have been missing a bit of the tang the buttermilk would have provided, but it was still tasty and I went back for seconds.  Also, I used chicken stock instead of veggie because that's what I had on hand. 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth ( I used chicken stock) 1 cup heav...

I don't really have a recipe for this.  I just kind of threw stuff together based on instructions from my coworker, Karen (source of many tasty things that come out of my kitchen) with the veggies I had on hand from the CSA. This is a great use-up recipe for all the veggies that are plentiful right now - zucchini, eggplant, tomatoes, onions, peppers, etc.   Karen served this at a dinner party fundraiser we recently attended at her house, and I asked for her recipe.  She just kind of made it up, so I did the same.  Here's what I did: Take a couple of zucchini, summer squash, eggplant and onions; chop into roughly same-size chunks.  Drizzle with olive oil and then season with salt and pepper. Spread on a baking sheet (or two or three, depending on how much veg you chopped).  Roast in a hot oven (I roasted at 400 degrees) until veg gets a nice caramelized color and is softened (about 20 min?  Maybe?)   I also roasted a bunch of cherry tomatoes...

I know this food blog gang loves our spinach so I bring you Heidi's take on spinach deliciousness. I used Alissa's method to bake tofu because I knew I wasn't going to get my hands on paneer the week I made this. I also used Sun Brand Madras Curry from my grocery store. The cute little tin leapt into my cart and I've been shaking it into all kinds of things since that day. The vegetarian potluck group all really enjoyed it (one friend, a humanitarian aid worker and longtime world traveler, claimed it was her favorite dish of this year's Lenten gatherings. The credit is all Heidi's but I thought that was a good testamonial.) I served it over rice to make sure it would stretch to feed the group. The sauce filtered down into the rice and made it a beautiful color. >>>> A bunch of head notes here, apologies. This recipe calls for an incredible amount of spinach. Just know, it cooks down dramatically. I call for baby spinach, because it saves me h...

My friend Cindy made this for a vegetarian potluck dinner. We all went nuts for it. It's basically a very thick, nicely spiced tomato-based lentil stew that makes a delicious sandwich filling. I made it tonight and it was easy and tasty. 1c uncooked lentils  4c of water  1 tbs extra virgin olive oil  1 medium onion, diced  1 green pepper, diced  2 carrots, diced  2 gloves garlic  1 tbs chili powder  (Cindy: "I used an Indian spice called Sambar instead of chili powder - it's a mixture of spices that includes chili powder. You can get it at the Pakistani store on Greenmount and 33rd -- or I can send you all home with some the next time I see you." Heather used madras curry. )  1.5 tsp oregano  1 tsp salt  8 oz tomato sauce  1/4 c tomato paste  3 tbs maple syrup  2 tbs yellow mustard  4-6 kaiser rolls (or whatever rolls you have)  1. Put lentils and water in a pot. Cover and...

This tastes so good. Kids and grown-ups alike love it. It's my wonderful mom's recipe so it's got the wholesome stamp on it, but knowing my mom and how careful she usually is with salt, fat and sugar it surprised me that this recipe is a little heavy on all three. I've cut back on each and there testing if it's still delicious when it's a little more nutritious. So far, so good. 3 eggs 1 C oil (3/4 C) 2 C milk 1 C brown sugar (3/4 C) 1 1/2 T cinnamon 2 T vanilla 1 1/2 t salt (scant 1 t) 4 t baking powder 5 C uncooked oatmeal (rolled or quick oats both work fine) (fruit of any kind chopped is an awesome addition, I've tried pears in one batch and bananas in another) Preheat oven to 350 degrees. Mix/Beat together all but oatmeal until completely combined. Add oatmeal and mix well. Bake in a greased two quart casserole dish. 40-45 min until golden brown.

Oh Smitten , what a great recipe. If this soup doesn't cure what ails ya, I don't know what would. You food goodness folks already know that I've recently owned my new persona as the lady who pushes soup on people who sniffle in my presence. This soup is so so delicious and so pretty and orange. Downside: My husband, he no like (ginger is not his preferred flavor). My kids, they no like either (It is actually downright spicy, not hot, but very zingy with all the garlic and ginger). I like. so. much. Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste [I accidentally bought red but it was so tasty. yuh-hum!] To finish Drizzle of toasted sesame oil [DO THIS.] 2 scallions, very thinly sliced [as much as...

From: Serious Eats This is an old-fashioned kind of veggie side dish, but healthy and delicious. As much as I love carrots (yum!), I had a bag of TJ's organic broccoli slaw that I wanted to use up, so I just used that instead. I also used some frozen TJ's pineapple tidbits, which I thawed before adding. It created enough pineapple juice during thawing to add to the sauce. 4 cups shredded carrot 1 (8-ounce) can crushed pineapple in juice, drained and liquid reserved 1/2 cup chopped pecans, toasted and cooled completely 1/4 cup raisins 1/4 cup 2% plain Greek yogurt 1 teaspoon sugar Pinch of salt 1 In a medium bowl, combine shredded carrot, pineapple solids, pecans, and raisins. 2 In a small bowl, combine 2 tablespoons reserved pineapple juice with all the yogurt, sugar, and salt. Stir until no lumps are left. 3 Add yogurt mixture into carrot mixture. Stir thoroughly to combine. Let sit a few hours in refrigerator so flavors can meld, though you can serve immediately if desi...

From: LOL Foodie 1 sheet of frozen puff pastry dough, thawed 2 tbs butter half of a large onion 2 apples (Granny Smith or another tart variety) 1/4 tsp freshly ground black pepper 1/3c fontina cheese, shredded 1 tsp minced fresh thyme 1/2 tsp salt Instructions Begin with prep work. Slice/chop the onion very thinly. Peel and core the apple, and chop it into pieces approximately the same size as the onion. Heat the butter in a saute pan over medium. Once it’s melted, add the onions and 1/4 tsp of salt. Saute onions until soft, about 5 minutes. Add the apples, and reduce the heat to low. Cook over low for about 30 minutes. The onions should be nice and caramelized, and lightly browned. Stir in the pepper and remaining salt. Remove from heat and let cool. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper. Unwrap and unfold the puff pastry dough. Slice along the folds already present in the dough, creating 3 even “strips” of dough. Cut each ...

From: BBC Good Food I really liked this. Makes a delicious addition to your usual cheese board. I think many of our guests didn't know what to do with it (despite my helpful signage suggesting people try it with cheese and honey). My suggestion is to start with a cracker, top with a slice of cheese (manchego, perhaps), a slice of the fig cake, and then a drizzle of honey. Yum! These also make a nice gift - just tie up a couple in a cellophane bag. Please note that you need to make these in advance because you have to let them dry for about a week before you serve - otherwise they will be a sticky mess. Ingredients 100g whole almonds , toasted 500g pack dried whole figs , hard stalk and centre of base removed 85g dried apricots , chopped into small pieces 50g dried cranberries 1 tbsp brandy 1 tbsp clear honey 1 tsp ground cloves 100g sesame seeds , toasted Directions: Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly ch...