Food goodness

Tonight, in search of a vegetable side recipe for our family Easter gathering on Sunday, I realized I never label my posts. I logged in to blogger do some retro-labeling and realized that we, the Food Goodness-nicks are fewer than 100 posts from logging 1000 recipes. I'd like to pledge that I'll mail box of homemade cookies to the one of us who posts the thousandth recipe. Who's with me?

From: Simply Recipes Ok, I admit that I tried to cheat and use frozen pre-cooked shrimp in this dish. I wouldn't recommend going that route- go get yourself some fresh shrimp, or even some frozen uncooked shrimp. Still, even with that less-than-great substitution (hey, that's what I had in the house and wanted to make this at the last minute), this dish was tasty. Using the pre-cooked frozen shrimp just left me with a lot more liquid in the final dish than I think you would otherwise have. The flavors were really good, though, and it was quick to throw together. Ingredients 1 Tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 14.5-ounce cans of diced tomatoes 1/4 cup minced fresh parsley 1 Tbsp minced fresh dill or 1 teaspoon dried dill 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen Pinch of salt, more to taste Pinch black pepper, more to taste 3 ounces feta cheese (about 2/3 cup, crumbled) Method 1 Preheat

Sorry for all the Passover dessert recipes, but it's that time of year (and I was in charge of dessert for our mini-seder). I'd never made a cheesecake before and felt a little absurdly proud of myself about this one... there is a definite leap of faith involved, because it's impossible to tell if it's done or not, but I followed the directions exactly, and it set just fine. And no one got salmonella. That I know of, anyway. For the crust, I Passover-ized it by taking 2 c coconut macaroons and mixing them with 3 T melted butter, and then pressing it into the pan. You don't have to go up the sides; the cheesecake adheres to itself and you don't need any crust on the outside. A graham cracker crust would probably be even more delicious. Make crumb crust as directed. Preheat oven to 350°F. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient i

This recipe doesn't have an official name yet, and the Chemical Brothers homage, while fun to say, doesn't quite capture all of the key ingredients. Neither does Kev's more exclamatory "Sweet Guac-y Beets." Feel free to weigh in once you've taken a look or a taste. Might be my first actual recipe not based on someone else's idea. That's something... As with most rice bowls, this is an assembly-style recipe. Each layer requires time to prep/cook, so I've tried to list the steps in such a way that you're not waiting around too much. You could drain, cube and marinate the tofu ahead to save some time. 2C uncooked brown rice 2 blocks extra firm tofu 2 cans beets 1 large sweet potato 1-2 avocados teriyaki sauce wasabi paste soy sauce chili-garlic paste toasted sesame seeds Drain two blocks of tofu, wrap in towels and press under a heavy pot for 30 minutes or more. Prepare 2 cups of uncooked brown rice using your preferred method. Preheat oven to 40

from Always in the Kitchen 1 1/4 cups rolled oats 1/4 cup wheat bran 3/4 cup stoneground whole wheat flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon powdered ginger 1/2 teaspoon kosher salt 3/4 cup finely grated carrot 1 1/4 cups low fat buttermilk 1 tablespoon finely grated fresh ginger root 1 egg, beaten 1/4 cup (scant) honey 2 tablespoons canola oil Soak the oatmeal and the bran in one cup of the buttermilk. Let stand for 1/2 hour to let the oatmeal soften. The mixture will get very thick and a bit stiff. Preheat oven to 375 F. Lightly spritz a muffin pan with canola oil. Add the grated carrot and grated ginger to the oats. Beat the egg, honey and canola oil separately, then add to the oat mixture. Stir well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ground ginger. If you want to add raisins or dried cranberries, go ahead and add a handful of them now. Add the remaining 1/4 cup of buttermilk to th

From: Serious Eats I made this pretty much as written, except I didn't have any scallions. It was a tasty lunch for me, but it seems like it would be easy to adapt for a side dish, pot-luck, etc... maybe add shrimp or chicken if you want. 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 (14.5-ounce) can diced tomatoes, undrained 3/4 teaspoon salt 1 cup uncooked couscous 1 cup coarsely chopped green onions (about a bunch) 1 cup crumbled feta cheese Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and

My friend Amanda found this recipe , which tastes better than anything involving matzah has a right to taste. 4 to 6 sheets unsalted matzohs (I only managed to fit about 3.25) 1 cup (230g) unsalted butter, cut into chunks 1 cup (215g) firmly-packed light brown sugar big pinch of sea salt (and, optional, some coarse sea salt for sprinkling on the top, which I put on because Amanda thought hers needed more salt) 1/2 teaspoon vanilla extract 1 cup (160g) semisweet chocolate chips 1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). 2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces. 3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Bo

We have been eating actual food these days, despite it looking (based on the recipes I've been posting) like we've just been eating bread and sweets. It's just that...the breads and sweets are calling to me for whatever reason, and there's something cathartic for me about going in the kitchen and mixing a bunch of things together and coming out with this amazing and wonderful dessert or bread or whatever. Definitely not as cathartic and exciting about going in the kitchen every evening and making chicken adobo or a crab boil or or hummus or homemade chicken wings. And yet, I've been making those, too. And having a few cooking fails along the way. And so, with that preface, I give you these scones, which are amazing. I'm eating one right now, in fact, with Devonshire cream and strawberry preserves. (it's my treat for eating salad with tuna for lunch) Enjoy. From the lovely, and very talented Smitten Kitchen . (Have you seen her son? So cute) My notes in itals

Adapted from Sunset Magazine . This was the last recipe I bookmarked before my hard drive crashed. All those bookmarked recipes *poof* are gone now. Sigh... 1 spaghetti squash (about 3 lbs.) 1 can fat-free evaporated milk plus enough regular milk to make 2 C 1 large jalapeño, stemmed and finely diced (remove seeds if you want less heat) 1 chili in adobo sauce, minced 1/4 C red onions, small dice 3 tablespoons flour 1 teaspoon salt 1 T canola oil 1 C shredded jack cheese, reserve a handful to top casserole Poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool. You can also do this in the oven but it takes 30-40 minutes at 375. When squash is cool enough to handle, use a fork to scrape the strands out of the skin and onto a large absorbent tea towel. Cover with another tea towel and roll up into a tight cylind

Adapted from WWs New Complete Cookbook. 1 lb asparagus, woody ends trimmed 1 tsp canola oil 1 onion, chopped 1 large garlic clove, minced 1.5 C vegetable broth (can substitute chx broth) 1 C water 1-2 tsp fresh thyme 1 C skim milk 2 T flour S&P to taste Chop top 4" of asparagus into 1" pieces and set aside. Chop remaining pieces into 1/2" lengths. In a dutch oven or saucepan, heat oil and add onions and garlic, stirring until lightly browned and fragrant. Add 1/2" pieces of asparagus, broth, water and thyme; bring to a boil. Reduce heat, cover and simmer until asparagus is tender, about 10-15 min depending on the size of your asparagus. Remove from heat and using an immersion blender, puree soup until smooth. Return soup to heat. In a small bowl, combine milk and flour; whisk to combine. Whisk into soup and add reserved asparagus. Reduce heat and simmer for about 15 minutes, stirring constantly. Do not allow soup to boil. Season with S&P to taste a

This recipe is for a 2-lb loaf. From "The Bread Lover's Bread Machine Cookbook." 1 1/3 c. dark raisins 1 1/2 c. buttermilk 1 large egg 2 1/2 tbsp. canola oil 3 Tbsp. dark brown sugar 4 c. bread flour 1 Tbsp. plus 2 tsp. gluten 2 tsp. salt 2 3/4 tsp. bread machine yeast Place raisins in a small bowl to heat in the microwave. Cover with water and heat to boiling. Let stand for 10 minutes to plum, then drain on paper towels. Place all the ingredients, except the raisins, in the pan according to the order for bread machine. Set crust on medium and set for sweet bread or fruit and nut cycle. In between knead 1 and knead 2, add the raisins. When finished, let cool before slicing.

This recipe is for a 2-lb loaf. From "The Bread Lover's Bread Machine Cookbook." 1 1/2 c. water 3 Tbsp. olive oil 4 1/4 c. bread flour 1 tbsp. gluten 1 tbsp. sugar 2 tsp. salt 1 tbsp. bread machine yeast Place all ingredients in the pan according to manufacturer's directions. Set crust on dark and program for french bread cycle. When baking is finished, allow to cool before slicing.

More oatmeal! This is the second of the two oatmeal recipes here (the first being the banana nut oatmeal that I made a couple of weeks ago and keep eating like an obsessed woman). I've adapted it for a few things -- first of which being the microwave, per Alissa's suggestion. 1/2 cup Quaker Old Fashioned Oatmeal 1/2 c. milk 1/2-1/3 cup water 3 teaspoons maple syrup, separated 1 1/2 tablespoons raisins, separated 1/4 teaspoon vanilla extract A few shakes cinnamon A few dashes Kosher salt In a bowl, combine oatmeal, milk, water, 2 teaspoons maple syrup, 1 tablespoon raisins, vanilla extract, cinnamon, and salt. Heat in microwave for 5 minutes at 50 percent. Top with remaining raisins. Drizzle with remaining teaspoon syrup.

I went into the kitchen to taste these to make sure they were alright, and had to force myself back out of the kitchen after my second "taste" because I was afraid I'd just stand there and eat the whole pan. When Ernie got home I gave him a taste, and he went into the kitchen specifically for more. These taste sort of like a brownie with a macaroon on top, and are amazing. And didn't take any time at all to come together. G -- will definitely put some in your box, if I don't eat them all first. from Baking Bites Chocolate Base 1/2 cup unsalted butter 1/2 cup granulated sugar 1/4 teaspoon salt 1 large egg 1/4 cup unsweetened cocoa powder 1/4 cup all-purpose flour Preheat oven to 375°. Line a 9-inch square baking pan with parchment paper, leaving an overhang. Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour. Mix until smooth. Spread evenly in prepared pan. Bake for 10-15 minutes. Th

Both adapted from Moosewood Restaurant Low-Fat Favorites p. 88 and 146. For the soup: 4 C vegetable broth 1 piece of kombu 2 cups shitake mushrooms, thinly sliced 1 C leeks, sliced into thin half moons and well rinsed (white part only) 2 t ginger, freshly grated 2 T mirin 1 T soy sauce (I use low-sodium soy) 4 oz. soba noodles 2 C spinach, washed and picked (chop if leaves are large) 2 T white miso thinly sliced scallions for garnish Bring veg broth and kombu to a boil over medium heat then lower heat and allow to simmer with lid on pot for 10 minutes. Remove kombu and return to a boil and add shitakes through soy sauce. Cover and simmer for about 10 minutes or until leeks are tender. In the meantime, prepare soba noodles by bringing a pot of water to a boil and adding noodles. Cook until al dente, about 5 min. Drain and set aside. When leeks are tender, add spinach and simmer until it is wilted but still bright green. Take a few T of broth and mix it with the miso to make a wate

This is the first of three bookmarked recipes I decided I was going to bake today. I need goodies to take to my brothers-in-law this weekend, and some for us to eat on our trip. Plus some others to mail to a certain someone. In any case, I changed the citrus of choice from lemon to orange, because I had orange in the house. Orange is really good, I bet lemon will be, too. I'll try that sometime I've got a lemon in the fridge. These are quick to come together, and don't take too long to bake, either. And it only makes about 18 cookies, which means you aren't faced with dozens and dozens of cookies in your kitchen. Not that there's anything wrong with that. Adapted from a Poppytalk recipe 2/3 c all-purpose flour 1/4 c yellow cornmeal 2 T cornstarch 1/4 t salt 1/2 c unsalted butter, softened 1/3 c confectioners (icing) sugar 1/2 t pure vanilla extract zest from 1 orange Demerara sugar for sprinkling Preheat oven to 350F. In a large bowl, blend together the butter and

I wrote on my blog earlier this week about how I had been inspired by a blog post I'd read in which the author used one chicken for 17 meals. I roasted the chicken on Monday, and we each ate some -- 4 meals (3.5 really, Katie doesn't eat that much). Tonight I made this recipe, which was really quick with leftover chicken -- 4 (3.5) meals. There are at least 2 portions left. We had it with Mexican rice and some black beans (cooked in the slow cooker today). Tomorrow I'll be using the rest of the chicken for one more recipe -- 4 (3.5) more meals. I also used the chicken carcass, plus a neck/back bone I had in the freezer, to make about 12 cups of chicken stock in the slow cooker yesterday. But on with the recipe. adapted (slightly) from Cooking Light 1 pound chicken 2 teaspoons olive oil 1 cup chopped onion 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 cup bottled salsa (I used some

H -- I am definitely not leaving Food Goodness! I meant that other blog Gwen and I were writing on for a brief period of time. That's the one I'm abandoning. Now, on to more important matters. Mexican Rice. So good. And so easy. This is a Pioneer Woman recipe . I didn't change it that much. 2 Tablespoons olive oil ½ whole Large Onion, Chopped 3 cloves Garlic, Minced 2 cups Long Grain Rice ( I used jasmine, it's what I had in the house ) 1 can Rotel tomatoes (I used the mild kind) 1 can Whole Tomatoes (14.5 Ounce) 2 cups Low Sodium Chicken Broth or more, if needed (I used homemade stock from the chicken I roasted on Monday) 1 teaspoon Cumin (more To Taste) 1 teaspoon Kosher Salt pinch of saffron Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes. Stir to combine and let co

Adapted from Ezra Poundcake . I love portobella mushrooms and I love using chiles in adobo so I bookmarked this recipe right away. It did not disappoint and neither did the fries. 4-5 large portobellas, wiped, stemmed and gills removed 3 to 4 canned chipotle chiles with adobo sauce 3 cloves garlic, finely minced 1 small onion, chopped (about 1/2 cup) 2 tablespoons balsamic vinegar, or more to taste 3 T vegetable oil Coarse salt and freshly ground black pepper to taste 4 slices pepper jack cheese tomato slices 1-2 avocados, sliced wrap medium of your choice (I used WW lavash from TJs) 3 large russet potatoes, scrubbed and cut into 10 wedges, each Prepare mushrooms as directed. In a large baking dish, say a 9x13 pyrex, spray with cooking spray and set a side. Score the tops of the mushrooms with a cross-hatch pattern. Place mushrooms cap side up in baking dish, sprinkle with S&P and set aside. In a food processor or blender, mix chiles thru oil until a paste is formed. Spread

Adapted from: Mollie Katzen I had a big bag of corn that I had cut off the cob and frozen during the summer, and this is what I made with it tonight. I had to taste and adjust the ingredients at the end to get the flavor and consistency the way I wanted, so you might have to play with it a bit. I ended up adding more milk, more butter, and a spoonful of sugar. I also added 2 bay leaves to the potatoes while they were simmering (remove before pureeing). If you have the corn cobs, you can add them to the soup as it simmers and remove before pureeing. Mollie says it is also good with a bag of frozen corn if you don't have fresh in-season corn. 2 medium potatoes, peeled and diced small (about 2 cups diced) 2 1/2 cups water 2 tablespoons butter 1 1/2 cups minced onion 1/2 teaspoon dried thyme 1 1/2 teaspoons salt (or to taste) 1 medium stalk celery, finely minced 1 small red bell pepper, finely minced (I omitted) 5 cups (approximately 4 to 5 cobs' worth) fresh sweet corn White

Adapted from Martha Stewart . I made this cake with orange juice and zest but you could easily swap out orange for the citrus of your choice. Lemon would also be quite tasty. This cake is amazing, really, and is so easy. I made it on the fly when a friend was unexpectedly joining us for dinner. He liked it so much that I sent him home with a large piece to eat for breakfast the next day. 1/2 cup canola oil 2 large eggs 1 cup sugar, plus 1/3 cup for topping (I used demerara for the topping) 1/2 cup orange juice 1 1/4 cups all-purpose flour, spooned and leveled 1/2 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt Finely grated zest of 1 orange cooking spray whipped cream and orange slices (optional) Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil. In a large bowl, whisk together oil, eggs, 1 cup sugar, and OJ until smooth. Add flour, cornmeal, baking p

I made these yesterday, and between the ones I sent home with my Nana today, the ones Ernie took to work, and the ones Katie and I ate this morning, I'm going to need to make more soon. Yum. That is all. I'll never buy granola bars in the store again, because these were super easy, and so good. adapted (slightly) from Smitten Kitchen (of course) 1 2/3 cups quick rolled oats 1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar -- my note: I used a little more than 1/2 and they were perfectly sweet. I'm going to cut it down a little next time ) 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender) 1/2 teaspoon sea salt (you could use kosher or regular, I guess, but I like the way you get a little bit of salt with your sweet) 1/2 teaspoon ground cinnamon 3 cups dried fruits and nut 1/3 cup peanut butter or another nut butter (optional) (I used peanut butter, but will b