Food goodness

This is from a cookbook called "Serving Up the Harvest," which my mom got me for Chanukah -- this is the first recipe I made from it, and it was delicious. Part of it was the chardiness, but another part was the random cheese I had. Has anyone heard of Gran Parano? I bought it because Wegmans was out of the normal Romano/Parmesan blend, and I was a little wary because it smelled somewhat strong and crazy. But it is really sharp and good. Mm. 2 pounds (12-16 stems with leaves) red, green or rainbow chard, leaves cut into one-inch ribbons and stems diced 2 T olive oil 2 garlic cloves, minced 1 shallot, minced [I used half a regular onion] pinch of crushed red pepper flakes salt and black pepper 1 package (30 oz.) frozen cheese-filled ravioli [I had about a third of a package of frozen tortellini, so I used that and some whole wheat torglioni (the corkscrew stuff; any pasta, whether cheese-filled or not, would have been fine)] 1/2 c freshly grated Parmesan [I used Gran Parano, a

When I didn't know what to do with my CSA napa cabbage, Gwen forwarded me this recipe from her friend Jacqueline. Jacqueline's recipe didn't have any quantities, so I put estimates in parentheses for what I used. This tasted good right away, but I'm guessing it will be even better tomorrow as the flavors meld. red and white cabbage, sliced thin (I used one head of Napa cabbage) shredded carrots (I used 2 large carrots) cilantro, chopped thin (small handful) spring onions, sliced (I used 4 scallions) sugar snap peas or snow peas (I used about a cup and a half) mung bean sprouts (I didn't have any of these) orange segments (I used 2 cans of mandarin oranges) chow mein noodles (didn't have any) You can also add/substitute jicama, almonds, soybeans, parseley, mint, etc dressing: peanut butter (I used about half a cup), rice vinegar, soy sauce, ginger paste (I used powdered ginger), minced garlic (I used about a tsp of bottled), sesame oil, salt (I didn't add a

These are so, so good. I reduced their size and made them into sliders, and they were fantastic. Adapted from Annie's Eats 1 lb. ground chicken 1/4 cup grated Parmesan cheese 1/4 cup bread crumbs 2 tsp. Italian seasoning 3 tbsp. chopped flat leaf parsley 1 clove garlic, minced 1 shallot, finely diced Salt and pepper For serving: Pasta sauce Shredded mozzarella cheese Sautéed mushrooms (optional) 4 hamburger buns In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 (or 6, if you're making sliders) patties. Refrigerate for about 30 minutes to allow the flavors to mingle. Grill burgers until fully browned and cooked through. (or cook under broiler) Top each burger with pasta sauce and cheese. Place under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

This is adapted from a recipe I found here , but then tweaked to taste more like the ones I crave from the pricey restaurant I don't need to be spending money. Now, no need to go out. Gaby gobbled these up. 2 eggs 1/2 cup milk 2 (15 ounce) can artichoke hearts, drained and quartered 1 1/2 cups seasoned dry bread crumbs 1/4 cup grated Parmesan cheese at least 1 tsp. of granulated garlic 2 cups oil for frying, or as needed Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). (My test--when I drop a little bit of water in the pan and it sizzles and spits, it's hot enough) In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs, Parm cheese and garlic in a ziploc bag. Dip artichoke hearts in the egg mixture, then drop them in the bag, shut the bag and shake it until the artichokes are covered. Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fr

Mmm...Ernie and I like to eat at this brewery near our house, because they've got fried artichoke hearts. They serve it with garlic aioli, and since I was making fried artichokes tonight, I set out in search of a recipe. It's super easy, and super good. Would be good on a sandwich, too, I think. Just remember...raw egg does not keep long. an Emeril recipe 1 large egg 1 tablespoon Dijon mustard 1 tablespoon chopped garlic Juice of one lemon Salt Freshly ground white pepper 1 cup vegetable oil In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

This soup is very easy and so very very delicious. Go to the farmer's market this week because cukes are up in the mid-Atlantic! Recipe is from, where else, Th e Soup Peddler's Guide to Slow and Difficult Soups , Gwen's best bargain table find. >> This is an extremely simple soup that, due to its Mediterranean origin, is difficult to quantify. The amounts listed below are mere guideposts. The soup requires tasting, adjusting and retasting, since the ingredients may be of varying strengths, sweetness and saltiness. However, the mint flavor will not be immediately apparent, as it takes many hours to permeate the soup. Serves 4 1 large cucumber, peeled, seeded and shredded 1 small cucumber, stripe peeled and sliced thin [I cut the slices in quarters] 4 C unsweetened plain yogurt 3 T honey dissolved in 1/4 C warm water 2 T chopped fresh mint 1/4 C finely ground raw pistachios [don't skip this ingredient even though you might have to hunt for them. If you have a Trader

Tempeh reubens are my favorite thing at my favorite hippie restaurant that is (sniff) closing for the summer but (yay) apparently reopening in the fall. I hope these are still on the new menu. When I saw the recipe in Vegetarian Times , I knew I had to try it -- it's a fair amount of work for a sandwich, but this makes tons of leftovers and it's sort of different and good. Ingredients Russian dressing: 4 Tbs. eggless mayonnaise [yeah, no. I used light mayo.] 1 Tbs. tomato paste [I used ketchup, which maybe wasn't ideal, but I wasn't going to open a can for 1 T.] 1/4 cup minced dill pickle [I used sweet pickle relish. there is only so much effort one can expend on making a condiment, and buying and mincing a dill pickle is way beyond however much effort that is.] 2 Tbs. minced red onion 1 tsp. Dijon mustard Tempeh reubens: 1 8-oz. pkg. tempeh 1/4 cup apple cider vinegar 2 Tbs. tamari or low-sodium soy sauce 1 Tbs. black peppercorns, coarsely crushed 1 Tbs. caraway seeds

Oh my. Little pieces, definitely. But so, so good. The only thing I did that deviated from the original recipe was to sprinkle some mini chocolate chips on top. Why? Because I had them in the house. And you can never go wrong with more chocolate. from Pioneer Woman Crust: 25 Oreos 4 tablespoons butter, melted Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely. Filling: 1 cup creamy peanut butter 1 8-ounce package softened cream cheese 1 1/4 cups powdered sugar 1 8-ounce package Cool Whip, thawed Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Apparently you can make this with asparagus or yellow squash or really any vegetable you would like. I'm looking forward to yellow squash, since I've got a bunch of it growing. Also, it's got chicken broth, but you could easily substitute veg broth if you wanted. from "Martin Yan Quick & Easy" 1/3 c. chicken broth 2 Tbsp. dry sherry 1/2 tsp. sesame oil 1 tsp. cornstarch 1 tsp. black bean garlic sauce 1/4 tsp. pepper 1 Tbsp. vegetable oil 2 cloves garlic, minced 1 lb. baby bok choy, cut lengthwise into quarters to make the sauce, combine the broth, sherry, sesame oil, cornstarch, black bean garlic sauce and pper together in a small bowl and stir to dissolve the cornstarch. Place the stir-fry pan over high heat. Add the oil, swirling to coat the sides. Add the garlic and cook about 10 seconds. Add teh bok choy and stir fry until tender-crisp, about 2 minutes. Add the sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 sec

Loosely adapted from: Farmgirl Fare Ok, so we had a bunch of purple kohlrabi in our farm share 2 weeks ago, and I didn't know what to do with it, so it sat in the fridge for 2 weeks. I finally used it up today, and wished we had more. I found this recipe for Kohlrabi Puree from Farmgirl Fare. In her recipe she used the greens from the kohlrabi and also mushrooms (which I didn't have on hand). I used her basic method but didn't follow the recipe closely enough to copy it below. I pretty much just made mine like mashed potatoes, but added onions and garlic and put it in the food processor to make it smooth. 3 bulbs of Kohlrabi (more if you have it, and then just adjust the rest of the ingredients to accommodate) 1/2 yellow onion, diced 2 cloves of garlic, minced 2 Tbsp olive oil couple splashes of milk 1 Tbsp butter a bit of grated parmesan salt and pepper to taste. Cut the tops and bottoms off each kohlrabi bulb. Peel if the skin seems tough. Cut bulbs into 1-inch pie

Adapted from recipezaar.com and Giada. So, I've been thinking about the cheddar dill scones over at Everybody Loves Sandwiches but I felt like I needed to plan the meal around them which, frankly, made my head want to explode. But also I'm trying to use more WW flour and when you sub in WW flour you have to get the ratio right. Anyway, long story short, I went looking for a recipe that I could alter without putting too much brain power into it. I just don't have time for that these days. Here's how it goes... 1 C whole wheat flour 1/2 C self-rising flour (you can use AP here and add a bit of baking powder and soda) 1/2 C corn meal 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons margarine or butter, cut into small chunks 1 scant cup skim milk (I bet buttermilk would be good here) herbs of your choice Preheat oven to 425. In a food processor, combine all dry ingredients and pulse to combine. If you want to add herbs, and I used garlic chives, now would be

This is adapted from Simply Recipes , based on what I had in the house, and what I instinctively knew we would like/dislike. Her directions to use mint in the meatballs is intriguing, but not something that would go over well in our house. This was easy to put together (especially for Gaby), tasty, and was soothing on my very sore throat. 2 Tbsp olive oil 1 large onion, chopped 2 large garlic clove, minced 3 quarts of chicken stock or beef stock OR water OR a mixture of both (I used a mixture of both) 1/2 cup of tomato sauce 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces 2 large carrots, peeled and sliced 1/3 cup of uncooked white rice (although I see no reason why brown wouldn't work here) 1 pound ground turkey 1/4 cup of chopped parsley 1 raw egg 1 1/2 teaspoon salt 1/4 teaspoon black pepper A dash of cayenne (optional) 1 1/2 cup of frozen or fresh peas 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregan

Through a series of unfortunate events, I had no food to take for dinner tonight. I dug through my recipes and found this one, which is really good. (of course I had to taste it) Adapted from Serious Eats 1 tablespoon olive oil 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 2 cans chickpeas (drained and rinsed) 1 28-ounce can whole tomatoes, crushed by hand 2 cups chicken broth fresh basil, leaves removed and roughly chopped, some reserved for garnish 12 ounces short pasta (I used whole wheat) Grated Parmesan Heat the oil in a medium saucepan over medium heat. Just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. Add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them. Add the broth and tomatoes and bring the mixture to a boil. Turn down the heat and simmer until about 20 to 25 minutes. Add the basil and continue cooking for an additional 5 minutes. In the meantime, bring a pot

This will probably come as a shock to exactly none of you, but... our food blog is pretty great. :) With my recent lack of cooking/shopping/recipe-browsing time, I am starting to rely on ol' Food Goodness as my main source of recipes -- just typing in the one or two ingredients I have and then making whatever comes up. Multiple recipes from the archives have come through for me in recent days: chickpeas, couscous and swiss chard blueberry crumb bars (I did mine with strawberry and rhubarb and they are GOOD) puffed rice power bars (these tasted good but fell apart -- don't skimp on the marshmallows, says Kelly) curry grain salad (I made it with wheatberries) chickpeas in tomato sauce with feta over polenta You guys rule. Thanks for four years (!!) of recipes and for making my cooking life a little brighter. Maybe we should institute a new sidebar or something that resurrects old recipes from the archives we've rediscovered?

I forgot, I have made a new recipe recently -- these cookies are from The Wednesday Chef . I originally made them as a thank-you present for my chocolate-loving roommate who let us stay in his room in DC, and now I am going to make them as another thank-you for a DC friend who helped me buy a computer. Nothing says thanks like massive quantities of chocolate, right. Makes 26 1/4 pound (4 ounces) unsweetened chocolate 4 tablespoons (1/2 stick) butter 3 eggs 2 teaspoons vanilla extract 1 cup sugar 1/2 cup flour 2 tablespoons cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 1 pound bittersweet chocolate (chunks or chips)[I used those Ghiardelli 60% cacao chips and they are excellent] 1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly. 2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside. 3. Si

This crazy summer is not leaving me much time to cook or try new recipes, and J. and I have been conducting a little experiment to see how long we can go without grocery shopping (which is not actually as bad as it sounds and is resulting in some very creative meals). But an old coworker and friend (Shannon, it's Kristen!) is writing a food blog called "What We Eat" for a Binghamton paper , and it's really fantastic, so I thought I'd post two of her summery vegetarian recipes here. I haven't tried them yet, but I intend to as soon as I understand something about orphan works and copyright law. This is one of her regular lunches: Couscous with Chickpeas, Tomatoes, and Edamame - serves 5 - Adapted from Cooking Light. 1 tablespoon olive oil 1 cup fresh or frozen shelled edamame (soybeans) 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 2 1/4 cups water, divided 1/4 cup chopped fresh basil 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed 1 (

I have been looking for days for a recipe for shortcakes that doesn't require much work, and uses ingredients I already have in the house. You wouldn't think it'd be that tough, but apparently it was. And then I opened up my cookbook, finally, and Mark Bittman was to the rescue, again. from "How to Cook Everything" 2 c. all purpose flour or cake flour, plus more as needed 1 scant tsp. salt 4 tsp. baking powder 2 Tbsp. sugar 5 Tbsp. cold butter 3 eggs 3/4 c. heavy cream 1/3 c. currants or raisins (omitted) 1 Tbsp. water Preheat the oven to 450. Mix the dry ingredients together in a bowl or food processor, reserving 1 Tbsp. sugar. Cut the butter into bits and either pulse it in the food processor (super easy) or cut it in with your fingers. All the butter should be thoroughly combined before proceeding. Beat 2 of the eggs with the cream; with a few swift strokes, combine to the dry ingredients. (If you were going to use raisins, add them now) Turn the dough out onto

This is a great side dish as is, but I think you added shrimp or tofu to it during the stir-fry process, it'd make a great complete meal. adapted from "Martin Yan Quick & Easy" 1 lb. sugar snap peas 1 can baby corn, drained Sauce: 1/4 c. dry sherry 1 Tbsp. oyster flavored sauce 1 1/2 tsp. chili garlic sauce 1 tsp. sugar 1/4 tsp. salt 1 Tbsp. vegetable oil 3 cloves garlic, minced 1 Tbsp. ginger, minced or grated Bring a large pot of water to a boil. Add sugar snap peas and baby corn and cook until sugar snap peas are bright green and tender-crisp, about 1 1/2 minutes. Drain, rinse with cold water, and drain again. To make the sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves. Set aside. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 15 seconds. Add the sugar snap peas and the corn, then the sauce, and cook for 1-3 minutes to c

I adapted this recipe from Serious Eats , one my new favorite food Web sites. I decreased the soy called for and increased the mirin, and also doubled the marinade because my steak was twice as big as the one called for. Seriously good, Ernie was already planning when to eat the leftovers. 2 tablespoon miso paste, (I used shiro-miso) 3 tablespoon mirin 1 teaspoon soy sauce 2 teaspoon sesame oil 1 teaspoon chili pepper 1/2 inch piece of ginger, grated Flank steak (mine was about 1.8 pounds) Add the miso paste, mirin, soy sauce, sesame oil, chili pepper, and grated ginger to a bowl. Whisk until combined. Add the meat to the bowl and toss until well coated. Let marinate for about 30 minutes, flipping the meat about halfway through. At this point, I threw this on the grill (set on high) for about 5 minutes on each side. Let the steak rest for a few minutes, and then slice against the grain into 1/4 inch pieces.

Don't you hate it when you buy all the ingredients to make something, and then can't get up the energy or desire to make it? Oh, is that just me? In any case, I'd bought all the stuff to make salmon over lentils, and the poor leeks have been languishing in my fridge for far too long. I wasn't in the mood for salmon over lentils tonight, but the salmon had already been taken out of the freezer, so I improvised. Which is often more tasty than the original recipe, and certainly more satisfying. I took the basic inspiration from various recipes I found online, but you know, I sort of just went with the flow. 4 wild salmon fillets (wild salmon is better for a host of reasons, which I'd be happy to get into but I'm sure you already know) 3 leeks, white parts sliced thin 2 lemons, sliced thin a bunch of dill, cleaned (straight from the garden, baby!) salt and pepper Preheat oven to 500 degrees. (Open a window, because it gets hot) In a sauté pan, cook leeks in a little

I sort of loosely followed this recipe on The Kitchn . I put my notes in parentheses. Todd served this as a side with BBQ chicken last night when he had a friend over, and we also took the leftovers on a picnic today. It was a really good alternative to standard slaw or some of the heavier and less nutritious summer sides like macaroni and potato salad. 2 heads broccoli (I used a bag of broccoli slaw from Trader Joes) 1/2 cup plus 2 tablespoons currants, plumped in boiling water, if desired (I used golden raisins, and a bit more than 1/2 cup) 1/2 cup finely chopped red onion (I used 4-5 scallions) 3/4 cup slivered almonds, or whole almonds that have been roughly chopped 1/2 cup mayonnaise (I used light mayo) 2 tablespoons lemon juice 2 tablespoons rice wine vinegar (I used apple cider vinegar) 2 tablespoons sugar (I used turbinado. Also found some recipes that called for maple syrup) 1 teaspoon salt freshly ground pepper (I added 1 chopped apple also) Shred the broccoli in a food p

Adapted from Closet Cooking . I bought a bag of farro in, what, December? Anyway, it's been sitting in my pantry all this time because I was never sure in which recipe would be best to sub in farro for another grain. It was easy to make and doesn't require the rinsing before cooking that quinoa demands and it was tasty. It's sort of barley-ish in its consistency. Be sure to take a look at the original recipe. I was out of zucchini so I substituted tomatoes. I would have just tossed them in raw but they had gone squishy and were developing mold so that's why I tossed them under the broiler first. I omitted chick peas only because we're having beans for dinner tonight. You know what they say "Beans, beans, the magical fruit..." 1 cup farro 1 handful asparagus (I broiled mine with olive oil and S&P), chopped in 1" pieces 1 medium to large tomato (I broiled that, too), sliced and de-seeded juice from one small lemon 2 T pine nuts grated parmes