Food goodness

I made this to go to on a stirfry that also included Alissa's delightful baked tofu , which made me realize that with tofu, you can throw the leftover marinade directly into a sauce without worrying about cooking it first the way you do with chicken marinade. Then you feel pleasantly non-wasteful like Laura Ingalls Wilder. The amounts aren't really important -- I really just threw stuff in -- so I wouldn't necessarily call this a recipe, but I liked the combination and wanted to remember it. For the tofu marinade: few glugs of soy sauce few glugs of rice vinegar one or two glugs of this Wegman's stirfry sauce I like, although teriaki or something just a little bit thick and sweet is probably good Once the tofu is off baking or frying or whatever, combine leftover marinade with: about 1/2 c orange juice a few big spoonfuls of peanut butter little more soy sauce & rice vinegar squirt or two of sriracha or other spicy thing large-ish dash of red pepper dash of ground

From: New Jewish Holiday Cookbook I made two versions of haroset for a seder on Thursday night. The first was a combination of apples, cinnamon, walnuts, honey and wine. It was good, but this version was better. Everyone loved this stuff and several people asked to take some of the extra home. I have a container of leftovers in my fridge (I made a double batch of both versions and it was way too much), and I had some for breakfast this morning, scooped up with pieces of matzoh. I also had some as a snack yesterday, spread on a rice cake. It makes a great snack. This version is easy to whip up in the food processor. 15 pitted dates, cut in half 1 large apple, peeled, cored, cut into eighths 1 medium navel orange, peeled, cut into chunks 1 cup any kind of raisins 1/2 cup walnut or pecan pieces 1/2 cup slivered almonds about 2 Tbsp sweet red Pesach wine (any type) additional navel orange slices for garnish, optional Put the dates, apple, orange, raisins, walnuts and almonds into a

Add "meatballs" to "tuna noodle casserole" and "mushrooms of all kinds" on the list of foods I never thought I'd like but now I love. Original here . I stir-fried a bunch of vegetables separately and tossed them with the leftover dipping sauce. 1/4 cup panko crumbs 1-1/4 lbs 93% lean ground turkey [I used ground chicken] 1 egg 1 tbsp ginger, minced 1 clove garlic, minced 1/2 tsp salt 1/4 cup chopped fresh cilantro 3 scallions, chopped 1 tbsp low sodium soy sauce 2 tsp sesame oil Dipping Sauce 4 tbsp low sodium soy sauce [I think I doubled this because it didn't seem like enough sauce] 2 tsp sesame oil 2 tbsp fresh lime juice [I just squeezed a whole lime] 2 tbsp water 1 chopped fresh scallion Preheat oven to 500°F. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaini

I was flipping through the Moosewood low-fat cookbook last night looking for some inspiration. Here's a surprise, I found inspiration in beets. This is adapted from the recipe in the book. 4 large shallots, peeled 6 golden beets, ends and leaves trimmed Wrap the beets and shallots up in foil, and bake in the oven for a little over an hour at 400 degrees. Take out, let cool. When cool, rub the skin of the beets so that it falls off. Quarter (or smaller, if needed) the beets and the shallots and put in a large bowl. Combine: 1 Tbsp. olive oil 1 Tbsp. white balsamic vinegar (or regular balsamic) 1 tsp. salt 1/2 tsp. pepper Pour the vinaigrette on top of the beet mixture and combine. Refrigerate for a while to let the flavors meld, serve cold or at room temperature.

This is adapted from A Veggie Venture , based on what I had in the house. I'll be eating it for lunch this week, but I anticipate it also being good for potlucks and bbqs this summer. I also anticipate adding other things to the salad -- avocado, corn, etc. Salad 16 ounces frozen black-eyed peas, cooked according to package directions 8 ounces frozen green peas, thawed 4 green onions, chopped 1 yellow pepper, diced 1 pint cherry or grape tomatoes, halved (I bought some fancy pants "gourmet" package of heirloom cherry tomatoes) VINAIGRETTE 2 tablespoons olive oil 1/3 cup white wine vinegar 2 teaspoons minced garlic (or some granulated garlic, which is what I used) 1 teaspoon kosher salt 1/4 teaspoon black pepper Mix the salad ingredients. Mix the vinaigrette ingredients. Pour the vinaigrette over the salad and toss to coat. Cover and refrigerate.

Does anyone know how to make empanadas? Because I could sure go for some right about now...

We haven't been doing a lot of testing new recipes lately, but I did make this one a few weeks ago -- and it was so, so good. Full of carbs and cheese. Doesn't get any better than that. Adapted from Lisa's Kitchen 9 large potatoes, chopped 1 1/2 teaspoons of sea salt 3/4 cup of butter 2 (or 3) cups of extra old cheddar cheese, shredded 28 grams of dried mushrooms (I doubled this, actually, because Ernie loves mushrooms) 1 cup of milk a scoop of sour cream 2 large eggs, beaten some granulated garlic 1/2-1 cup of Parmesan cheese, shredded 1 tablespoon of fresh chives, finely chopped Grease a large casserole dish with butter. In a large pot, boil the potatoes, along with 1 teaspoon of salt until they are fork tender. Drain well, transfer to a large bowl and mash. While the potatoes are cooking, soak the dried mushrooms in hot water for 20 minutes. Drain and set aside. Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the cheddar cheese, 1/2

For the past several weeks, we have noticed an upswing in the number of spam posts from employees of Your Smart Kitchen. We have been in contact with the company on several occasions, and have been told they are only to provide "value added" comments -- we have not noticed any "value added" comments as of yet. We have asked them repeatedly to stop spamming our blog, and are told repeatedly they will do so -- and then they reappear. Now. It's not so far-fetched to make the leap that they're doing this because they're hoping you, our readers (all like 4 of you out there) would somehow see their posts and want to shop at their online store. Personally, and I can't tell you what to do for yourselves, I won't be shopping there and would encourage my friends not to shop there. If they can't follow our requests to stop spamming this food blog, I have concerns about other areas of their business. Again, these are my personal concerns and beliefs -- n

Originally here , but I made a fair number of changes. I think the key was only boiling the pasta until it was half-done, and then finishing it in the sauce (which originally looked pretty watery). Yum. * about 3/4 lb chicken (or other) sausage, casings discarded * 2 garlic cloves, crushed and peeled * crushed red pepper flakes to taste * 1 can diced tomatoes & about two dozen halved grape tomatoes (or a 28-oz can of crushed tomatoes) * ¼ tsp granulated sugar * 1 glass red wine (or more) * freshly ground black pepper * freshly squeezed lemon juice * chicken stock for cooking the broccoli rabe (optional) * 1 lb dry orecchiette * 2 bunches broccoli rabe, bottom stalks trimmed and discarded, outer leaves removed, and remaining rabe cut into 3 inch lengths * 2 handfuls freshly grated parmigiano reggiano cheese plus more for serving Heat a large pan over high heat. Add a bit of olive oil and crumble in the sausage meat. Reduce the heat to medium a

Adapted from: Tasty Kitchen Like every time I make butternut squash soup, I had to keep tasting and adding things until I was satisfied with the taste. For me, that meant adding cinnamon, nutmeg, half and half, and a touch of turbinado sugar. You could go in a different direction and add ginger, but I already have a recipe like that, so I wanted to try a different flavor profile with this one. Oil For Cooking 1 whole Large Onion, Rough Chopped 4 cups Butternut Squash, Peeled And Chopped Into About 1” Pieces 2 cups Carrots, Peeled And Chopped Into About 1” Pieces Kosher Salt To Taste 4-6 cups Vegetable Stock Heavy Cream (I used half and half) - approximately 3/4 cup dash or so of cinnamon dash or so of nutmeg Tbsp or so of turbinado sugar, to taste In a large pot, add the oil and onion and cook over medium heat for about 5 minutes. Add the squash and the carrots to the pot, sprinkle with kosher salt and toss with the oil and onions. Barely cover with the vegetable stock. Simmer covere

From: The New Jewish Holiday Cookbook 4 cups bread flour 2 to 3 cups unbleached flour, divided 2 packets (4 1/2 tsp) fast-acting dry yeast 1/3 cup sugar 2 tsp salt 4 large eggs, divided, or 8oz egg substitute 1/3 cup canola oil 1 1/2 cups hot water (120 to 130 degrees- no hotter) approx 1 tsp poppy or sesame seeds, optional Mixer Method: In the large bowl (5 qt or larger) bowl of a heavy-duty electric mixer (ie, KitchenAid or similar) with a dough hook, put the bread flour, 1 cup of the unbleached flour, yeast, sugar, and salt. Mix the dry ingredients by holding the hook in your hand and using it to stir. Measure out 3/4 cup of the egg substitute, or use 3 eggs, lightly beaten. Add the 3 eggs (or egg sub) and oil to the flour mixture and stir in with the hook. It is not necessary to mix well at this point. Finally, add the hot water to the bowl and stir in. Set the bowl into the mixer and attach the dough book. Turn the mixer to kneading speed. As the dough kneads, lightly sprin

Adapted from: Joy of Baking This was gorgeous! I will definitely make this again when I want a dessert with great presentation value. It wasn't too difficult, but it looked like a bakery purchase. I actually used a different recipe for the crust, because I had to make this gluten-free. I made a crust of crushed pecans, sugar, cinnamon and melted butter and pressed it into a tart pan. I used a gluten-free all-purpose flour in the pastry cream, also, but it all turned out well. I think this tart would also be good with a shortbread-cookie type crust, or a crust with ground almonds, too. Or just a regular tart/pie crust. Use any kind of fruit you want. I made concentric rings of different fruit - halved strawberries around the outer edge, then alternating raspberries and blueberries, then mandarin oranges, with kiwi in the middle. I really like the color combination of the red berries, oranges and bright green kiwi, but use whatever kind of fruit you want. (Click on the lin

I haven't been cooking much blog-worthy food recently, mostly because I am obsessed with our new electric wok and stir-fry is the only thing I make for dinner anymore. But I had a whole bag of Meyer lemons and wanted to make something that would do them justice. We already have a lemon curd recipe on FG, but I wanted one that wouldn't require me to wash my strainer. Yes, I am that lazy. Also, I made this a one-pot experiment by doing the prep work in the pan in which I would eventually cook the curd. Worked fine, and now I have two lovely cheerful yellow jars cooling in the fridge. Original recipe here. 1 stick (6 T) unsalted butter, softened at room temperature 1 cup sugar [I used less than this 2 large eggs 2 large egg yolks