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This is a perfect recipe for a comforting but quick dinner. I prefer to eat it with a tomato salad or a green salad on the side. I've submitted it to www.theydrawandcook.com
. You can find more of my recipes there by following this link
This week, the participants of my online class on drawing food and illustrating recipes have been working on some wonderful recipes as well, as their final assignment. Would you like to do that too?
During the workshop, I help you through the fun process from doodle to final recipe, and you can submit yours to They Draw And Cook as well! Curious? It's $69 and starts August 18. Find out more here
Illustrated recipes has been a favorite way of creating for me now for a few years. Ever since I discovered They Draw And Cook, I realized I'm not the only crazy foodie-artist!
Doing illustrated recipes (even the ones I did quickly in my journal, to remind myself of recipes to cook) even resulted in commissioned work. This recipe for Zucchini Patties, ignited the design for a food truck, which I saw in action for the first time just last weekend!
The story behind it:
The guys who run Mac'n'Cheez
, they had this idea for their food truck/trailer but hadn't built it yet. They found my illustrations online and the patties recipe above, was exactly in the style they were looking for. They asked me if I could create their menus in that same style. Also, they were going to apply for festivals and fairs, but the trailer still needed to be built, so they didn't have any photos they could share for their applications. So they told me about their philosophy and what their trailer was going to look like. They didn't have a logo either. So I started sketching and doodling having fun and using my imagination, and came up with the drawing below.
They loved it so much, that they took that logo and had it made just like that, blinking lights and all.
|photo by Mac'n'Cheez team|
Their classic Mac and Cheese dishes have 4 different toppings, and I created the menus for those, to eventually paint on the blackboards inside the trailer.
It's a rare and wonderful experience when work doesn't feel like work, because you're simply doing what you love.
When illustrating recipes, I'm simply doing what I love. Because I realize I'm not the only foodie out there, I developed the 4-week online workshop 'Draw It Like It's Hot'. It's starting This Monday, June 9 and we doodle food (=foodle), draw kitchen utensils and work our way towards illustrating our very own recipes.
Why don't you join us?
There will be videos, step-by-step instructions, drawing prompts, and much more!
Class starts June 9, runs for 4 weeks and costs only $69.Click here to enroll today
I illustrated this recipe during 'Draw it Like It's Hot', the online workshop on drawing food and illustrating recipes. I tested this recipe for several friends, and they all got very greedy. So here's a warning: these bonbons are seriously irresistible.
The workshop has just ended, but I will be teaching a new round of illustrating recipes, starting June 9. It's 4 weeks of fun for just $69. Click here to enroll today.
By: Koosje Koene,
Blog: Koosje Koene
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In my previous posts, I've talked about my ongoing self portrait project, and how I stumbled into an extra challenge of doing Film Themed Selfies.
So far, I've been pretty devoted doing these. I am doing a self portrait each day, and if I feel like it, I'll give it a whirl and draw myself as a film character.
Below, you'll hopefully recognize Sandy from Grease, and a scene from Spiderman too...
Some days are better than others. Didn't really like the muddy result of the 'Pride and Prejudice' Selfie, and the whole sketchbook spread is kind of bland. But on Facebook, I posted that quick selfie on the bottom left, and someone said: is that Nurse Ratched? Which gave me an idea for the next journal entry!
So there she is. And on Facebook, someone else suggested I could do a 'Rocky' selfie. So I did. I made that one after a super intensive thai boxing training, so yeah, I could really bring that feeling of triumph onto the paper.
Just so you know: I am teaching a 4-week online workshop on art journaling, starting 26 May. If you'd like to join for only $69, click here
By: Emily Smith Pearce,
Blog: Emily Smith Pearce
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This is my weeknightified version of a Foster’s Market recipe. It’s super simple and really hits the spot when I want a tasty deli-style salad with next to no work. You could dress it up as much as you like with fresh veggie add-ins. The original recipe is lovely, though not super fast (you cook the beans yourself and make their delicious dressing from scratch, among other things). Again, this is more a list of ideas than a real recipe, but it’s not hard to eye the proportions.
Rinsed and drained canned white beans (I like navy beans)
Italian dressing—-I like the Penzey’s mix
Chopped fresh parsley
Mix beans with enough dressing to coat and enough capers and tomatoes to give it a little color. Let marinate a few hours if you have time. Add parsley. Enjoy!
Got some more feedback on my nonfiction manuscript this week. Things are finally moving forward. So excited.
Still working on the last few chapters of my young adult novel. It’s slow-going, but I do think I’m getting somewhere.
And in other news this week, I’ve been talking to 4th and 5th graders about writing an early reader (i.e. Slowpoke). Fun times! Love getting their questions.
For more food-related posts, click here. Have a great rest of your week.
Procrastination. The word alone is intruiging to me. I can hardly pronounce it correctly, and still, I know very well how to do it. Procrastinating I mean, not the pronouncing.
I know nobody who doesn't procrastinate.
Nobody. I think people who claim they never procrastinate on anything, are not being honest.
I think stopping by at the procrastination station is perfectly normal and healthy. Or well, at least I tell myself. I just did a very, very good job on folding the laundry. Instead of uploading stuff for one of my upcoming online classes. In fact, this blogpost is partly procrastination.
The upside: procrastinating on one thing, sometimes leads to something good on something else that you may loath doing if that's all you need to do: doing the dishes, painting a wall, rearrange your living room interior, do grocery shopping, scrubbing the bathroom floor.... Other times it's just sort of paralyzing, and you're spending way too much time browsing through Facebook feed, Instagram art or get buried deeper and deeper into Pinterest.
Now here's the kind of 'productive procrastination' that I really like: making a drawing while putting off doing a drawing. I was working on an illustration that I promised to make for a friend. She's getting married, and we wanted to give her something personal during her bachelorette day. Once I started working on the illustrated cocktail recipe for her, it felt great to be making something personal, but before starting, it just looked like a big mountain to climb, an assignment for which I actually really didn't have any time in my schedule.
Once I planned some after-dinner drawing time, I did some doodling and sketching, but then got so intrigued by drawing orange peels.... this is what happened:
That's what I mean: a fun result of procrastination behaviour, right?
In the end, I managed to finish my sketches and make an illustration. During a round of cocktails (of course!) we gave it to the bride-to be and she's very happy with it! She will hang it on the kitchen wall.
On April 28, my 4-week online workshop 'Draw It Like It's Hot'
I wil show how to make stuff like the above, and much more!
It'll be great fun to work towards the final assignment along with your classmates: creating an illustrated recipe that will be published on the website theydrawandcook.com!
It's only $69
to enroll, so what are you waiting for? Click here to read more and join.
How about a final soup to say good-bye to cold-weather? Am I jinxing us just writing that?
I was going to call this a Greek chicken soup, but it’s really just Greek-inspired. I like to make it when I’m feeling a little tired of our usual chicken noodle with carrot and onion version.
This is less a recipe and more an idea for flavors.
–chopped cooked chicken (I usually poach* some breasts. Roasting bone-in is probably the most flavorful way you could go, but poaching is quick and painless)
–chicken broth (I use chicken base and water)
–pre-cooked or drained and rinsed canned white beans. I like navy beans.
Assemble and heat gently until hot. Then add:
–chopped tomatoes (I used cherry ones since they’re always available and good)
–oregano (I grow it in the back yard, but dried is also ok—-as I look at my photo I see what appears to be parsley. hmmm…well, that will work, too and is also growing in the back yard)
–juice from 1/4 to 1/2 lemon
Enjoy! For more of my cooking and eating adventures, click here.
Hoping the weather is sunny and warm wherever you are.
Things making me happy this week (besides the lovely weather): I discovered the NPR Pop Culture Happy Hour podcast. Smart people talking about tv and movies. A dream!
Speaking of dreaming, I’ve been tweeting what my imaginary personal chef would make me for lunch if she existed. If you want to dream-eat with me, find me @emilysmithpearc on Twitter.
Also, Call the Midwife is back! And, I finished a draft of my nonfiction manuscript and sent it off for comment. Wahoo!
And now, trying very hard to focus on finishing this draft of my novel. Nose to grindstone.
*Poaching is like allllmost boiling something, but don’t let it come to a boil. Cook slowly at the almost boiling point until done, and you’ll have tender chicken. Boiling will give you a rubbery mess.
See you again soon!
By: Tatjana Mai-Wyss,
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Just checking in, happy April to all of you, no fooling!
|guest image by Nora, age 8|
At the moment I'm busy finishing up a project and taking a course
. Aside from life as usual and a bit of teaching.
I can point you to an amazing cake recipe
though, thanks for being friends!
I'll be back soon.
Sometimes you need new shoes. Because on the trip you're on, you only brought superwarm winterboots and it turns out to be warm, with unexpected spring weather at your place of destination... and yeah it helps if they're brightly coloured and affordable too...
Sometimes you have a friend over. Who loves sweets. Who has
to have something sweet after dinner. What do you do if you don't have much time to bake, and don't eat sugar at all? Well... you dig into your cupboard to find some superfoods and some favourite flavours and chuck them all in the blender.
Blog: Secret Seed Society
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Today is Pancake Day! Also called Fat Tuesday or Shrove Tuesday if you take part in Lent. It’s traditionally a day to eat up all sorts of yummy things in your house that you are promising not to eat during Lent, like chocolate. It’s a long month if you’re giving up your junkiest habit so first of all you need to eat a shed-load of pancakes.
It’s strange people MAKE and EAT pancakes only one day a year.
HOW ODD?! Why only eat such a great food one day out of 365? We must change this silliness once and for all.
But how? …Time for a Seed Agent Mission.
WHAT IF?! We rename pancakes Flippers! Every time we make a pancake we call it a Flipper. Everytime we eat a pancake we call it Flipper. Everytime we see a pancake we call it a Flipper. Soon the world will call pancakes – Flippers!! And then we can eat Flippers ALL year round, and not just on Fat Tuesday.
There’s nothing that can’t be used to fill a flipper, sweet or savoury, hot or cold, the choice is yours Seed Agents! Try some veg-flippers! “Move along old-school lemon and sugar”, “Bye-bye gooey joys of chocolate”, “Hello pongy cheese, spinach and mushrooms!”
Have a go at making your own flippers here and experiment eating them with different fillings. Discover which one you like best!
By: Claudette Young
Blog: Claudsy's Blog
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Chris Smith The Diabetic Chef® Autographing his first cookbook: Cooking with The Diabetic Chef® (Photo credit: Wikipedia)
This is a quick heads-up for whomever drops in today. I have a guest blog up this morning on Pat McDermott’s all things cooking website.
I disclose my experience with writing a cookbook for the first time. It hasn’t been the hardest project I’ve taken up, but it has been the tastiest. When you develop new recipes that hold restrictions like cakes with no sugar or low sodium meat entrees, cooking becomes a double challenge.
That’s what my cookbook partners and I are dealing with. At the end of the process, and before the last “T” is crossed or “I” dotted, we’re having a Taste-Testing party with our appetizers and desserts, invitation only. That’s a lot of work for senior women with a passion for food, but it’s work that satisfies in more than one way.
If you get the chance today, stop by Pat’s kitchen to see what’s cooking. If nothing else, you’ll find sumptuous recipes with full photos. Food lovers beware. You may be there a while once you walk in the door.
Enjoy yourselves and your little detour today.
0 Comments on Guest Blogging with Food as of 5/9/2012 9:48:00 PM
It’s that time of year again – a day full of everything cress-like and boy does that let you in for a peppery treat! It’s the annual Watercress Festival!
Not only are there food stalls and numerous cookery demonstrations there is the chance to have a tour round a real watercress farm and have your photo taken with one of the falcons that help protect the cress from any unwanted visitors.
Even better are the World Famous Watercress Soup Championships and the World Watercress Eating Championships that challenge the general public to the max! How many different ways can you eat watercress?
So, why is it that we choose to celebrate Watercress?
Watercress is a salad leaf that has been enjoyed for many years and with very good reason! . . . Watercress contains MORE vitamin C than oranges, MORE calcium than milk and MORE iron than spinach! And because of its consumption brings so many benefits to our health it is considered to be a first-class ‘superfood’.
What’s more, watercress tastes incredible! You could try it in a classic watercress soup, cheese and watercress sandwiches or even mix it up a little and explore other combinations. We at Secret Seed HQ have taken a fancy to the Chicken and Watercress Stir Fry and have made our own addition with our home-grown Mingo Mung bean sprouts! Mmmmmmmmmmmm!
A few fun facts about Watercress:
A word of warning though:
Watercress is NOT the same as cress. Although it still has a nice peppery taste and can also be eaten in sandwiches and salads it is grown on a much larger scale from fresh spring water in streams.
I’ve always made tabbouleh from the box because it’s so easy and quite good, but the box mixes aren’t in every store here in Germany. This time I found only plain bulghur so decided to make it from scratch using Mark Bittman’s How to Cook Everything Vegetarian.
I still think box-mix tabbouleh is decent, but making it from scratch definitely kicks things up a notch, and it’s really very easy. The most time-consuming part is chopping the herbs and veggies, but that’s really no big deal. It’s a real herb love-fest.
I added a little red bell pepper and chick peas in addition to the usual tomato and cucumber to give the salad some more heft. I think I may also have used scallions instead of white onion. It was super delicious. Recipe here.
We had our school festival over the weekend, and as always, there’s great international food there. I keep dreaming about these wonderful tamales and salsa and also, some fantastic Egyptian falafel. The falafel was green! And full of flavor. Note to self: Learn how to make tamales and Egyptian falafel.
What about you? Made any good salads lately?
Happy Halloween! It’s officially soup and pumpkin season—so, pumpkin soup.
I don’t know about you, but on the whole, I’m way more into savory pumpkin dishes than sweet. The natural sweetness of the pumpkin is just begging for a little sour/ hot/ salty complement.
Here’s a little riff on a Williams-Sonoma recipe (theirs is Butternut Squash and Roasted Garlic Puree from the Soup book):
Pumpkin Soup with Chipotle
1 Hokkaido pumpkin (also called Red Kuri or Baby Red Hubbard squash)—you could probably use any similar winter squash, but I’m partial to these
5 or 6 garlic cloves
a few tablespoons olive oil
1/4 cup water
2 onions, chopped
5 cups broth (chicken or veggie)
Salt and pepper
Chipotle with adobo sauce (canned, located with Mexican grocery items)
First, preheat your oven to 350. Peel the pumpkin and cut into quarters or sixths. Scoop out the squishy middle and the seeds.
On a cookie sheet or roasting pan, brush the pumpkin and garlic cloves with oil, then pour in the water. Roast until soft and golden, 35 plus minutes, until soft and golden.
Meanwhile, saute onions until softened. If you have a stick blender (a soupmaker’s very best friend), combine the onions, pumpkin, and garlic all in your soup pot with the broth. Blend. If you don’t have a stick blender, get one. You’ll love it. In the meantime, use part of the broth to blend up the veggies in your blender, a batch at a time. Then combine with all the broth in the soup pot.
Season with salt and pepper to taste. In individual bowls, garnish with a little teaspoon or so chipotle/ adobo sauce, according to your taste. I never use a full can at once, so I usually freeze the rest of the can to have on hand in the freezer. Love me some chipotle. Squeeze a little lime on top. Yum.
If you have non-spice-loving eaters at your table, just leave the chipotle out. Not that you needed me to tell you that.
Last year at our school’s pumpkin fest, someone made some fantabulous curry pumpkin soup (sounds weird, tastes great) but I never figured out who made it or what recipe they used. ISHR friends, anyone know the whereabouts of said chef or recipe? Or do you have a curried pumpkin recipe? I’d love to try it.
What are you dressing up as? I had hoped to be Effie Trinket from The Hunger Games but realized I just didn’t have the time to devote to making a costume. After all, my little witch and my little green ninja have to come first in the Halloween department. Maybe I’ll have a moment to paint my face, though.
Here’s hoping you have power and water. My prayers go out to those of you who don’t, and I hope all will soon be restored.
Also, in other news, if you live in the Charlotte area, our local chapter of the WNBA (no, it’s not basketball, it’s Women’s National Book Association) is a great place to meet people who love books. We’ve got writers, booksellers, editors, agents, and booklovers of all kinds. Our next meeting is a cookbook event called “A Toast to Cookbooks” at Total Wine on Monday November 12. Details about the event and our organization here. Our last event, a multi-author dinner called Bibliofeast, was way, way fun.
Good night, and enjoy your treats, everyone!
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, Oxford World's Classics
, christmas dinner
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With Christmas approaching, we are looking towards the food we’ll share on the day itself. If you’re looking for ideas, who better to consult that Mrs Isabella Beeton herself, who authored the seminal Household Management at just 22 years old. Below is her sage advice on that classic Christmas meat, roast goose.
4 large onions
¼ lb. of bread crumbs
1 ½ oz. of butter
salt and pepper to taste
Choosing and Trussing
Select a goose with a clean white skin, plump breast, and yellow feet: if these latter are red, the bird is old. Should the weather permit, let it hang for a few days: by so doing, the flavour will be very much improved. Pluck, singe, draw, and carefully wash and wipe the goose; cut off the neck close to the back, leaving the skin long enough to turn over; cut off the feet at the first joint, and separate the pinions at the first joint. Beat the breast-bone flat with a rolling-pin, put a skewer though the under part of each wing, and having drawn up the legs closely, put a skewer into the middle of each, and pass the same quite through the body. Insert another skewer into the small of the leg, bring it close down to the side bone, run it through, and do the same to the other side. Now cut off the end of the vent, and make a hole in the skin sufficiently large for the passage of the rump, in order to keep in the seasoning.
Make a sage-and-onion stuffing of the above ingredients; put it into the body of the goose, and secure it firmly at both ends, by passing the rump through the hole made in the skin, and the other end by tying the skin of the neck to the back; by this means the seasoning will not escape. Put it down to a brisk fire, keep it well basted, and roast from 1 ½ to 2 hours, according to the size. Remove the skewers, and serve with a tureen of good gravy, and one of well-made apple-sauce. Should a very highly-flavoured seasoning be preferred, the onions should not be parboiled, but minced raw: of the two methods, the mild seasoning in far superior. A ragout, or pie, should be made of the giblets, or they may be stewed down to make gravy. Be careful to serve the goose before the breast falls, or its appearance will be spoiled by coming flattened to the table. As this is rather a troublesome joint to carve, a large quantity of gravy should not be poured round the goose, but sent in a tureen.
Time – A large goose, 1 ¾ hour; a moderate-sized one, 1 ¼ hour to 1 ½ hour.
Seasonable from September to March; but in perfection from Michaelmas to Christmas.
Average cost, 5s. 6d. each. Sufficient for 8 or 9 persons.
A teaspoon of made mustard, a saltspoonful of salt, a few grains of cayenne, mixed with a glass of port wine, are sometimes poured into the goose by a slit made in the apron. This sauce is, by many persons, considered an improvement.
Mrs Beeton’s Book of Household Management is a founding text of Victorian middle-class identity. It offers highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. The Oxford World’s Classics edition is an abridged version, edited by Nicola Humble, which does justice to its high status as a cookery book, while also suggesting ways of approaching this massive, hybrid text as a significant document of social and cultural history.
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Image credit: Crispy grilled goose for Christmas. Photo by Chikei Yung, iStockphoto.
The post Roast Goose, the Mrs Beeton way appeared first on OUPblog.
You may think I’m a vegetarian from all my veggie posts, but I DO eat meat. Just not a lot of it. More on that here.
We love burgers around here, but I’m always trying to get my people to eat ones that don’t involve red meat. The turkey ones always seem to need a bit of doctoring, in my experience. I love the Mar-a-Lago burgers championed by Oprah, but really, they’re just too much work for a weeknight and the flavors, while delicious, don’t really go with our favorite toppings (like ketchup and pickles).
These are a good compromise, and, with a few recent tweaks, they’ve entered into that rare realm which is the full-family-seal-of-approval. Like, all four members. I’m probably jinxing that status just by typing this, but I’m willing to risk it, just for you.
My recipe is adapted from this one.
Favorite Turkey Burgers
1/2 cup rolled oats*
1 1/2 pounds ground turkey (I use breast meat)*
3 TB mayonnaise
1/4 to 1/2 cup chopped onion (the finer the better, in order to trick the kids)
1 TB Worcestershire sauce
dash of hot sauce
good sprinkling of sweet paprika
a judicious amount of ground pepper
1. If your turkey meat is fairly dry, moisten the oats with about a tablespoon of water and let rest for a minute or two. If the meat has a fair amount of water content already, skip this step.
2. Combine with other ingredients. I hate doing this with my hands so I use two big spoons. Mix just enough to get it well-combined and make into patties.
3. You can grill these, but I find it’s actually a lot easier to cook them in my cast iron pan on the stove. They fall apart easily on the grill. I cook them at medium low for several minutes on each side to make sure they’re all the way done. This way the outsides don’t burn. Check to make sure there’s no pink.
4. Add toppings and enjoy!
*So, like many turkey burger recipes, the mother recipe called for bread crumbs. Since I’m not eating wheat, I could use GF bread crumbs, but I decided instead to try oatmeal. Bingo! Totally works and in fact is an improvement in my book.
*Last night I discovered I had a pound of turkey, not a pound and a half. The whole mixture was gooey (ew!) so I added a second half cup of oatmeal. I was a little nervous about the gamble, but they turned out great, with no comments from the peanut gallery. And as a bonus, they used less meat.
One question I have for you—-all turkey burger recipes seem to have something like mayo in them for, I guess, texture and flavor. Do you think the mayo nixes the health benefits of changing to turkey meat? Do you think I could skip it?
And one more question: anybody have a fantastic gluten-free vegan burger recipe? I know, sounds like a tall order, but I’m totally convinced there’s one out there. So far I haven’t done any trials, but let me know if you’re ahead of me.
For more recipe trials and food posts, look here.
The ongoing broccoli battle in our house is, I believe, finally won. No, it wasn’t over whether or not certain people will eat it. The kids don’t love it, but they’ll eat it without much of a fuss. The battle is over the best way to cook it.
Hubs prefers stir-frying with soy sauce, but I find that time-consuming and too hands-on to do all the time. For a long time my favorite method was steaming, then rolling in olive oil, garlic, and breadcrumbs. Hubs ate this broccoli dutifully but missed the stir-fry texture.
Enter Mollie Katzen’s vegetable roasting guide from Vegetable Heaven. I’ve used the roasting guide so much that the book naturally opens to that page. It’s great for many a veggie, but at our house, it’s helped us find the broccoli method that results in the perfect texture + flavor+ easy-ness.
Add a drizzle of balsamic vinaigrette, and you have us battling again, over seconds.
So, here’s my adaptation of the original Mollie Katzen recipe. It’s less of a recipe, more of an idea for you:
Preheat the oven to 375 degrees F.
Slice your broccoli florets in half. I find this helps things cook a little faster and more evenly.
Brush a cookie tray with olive oil, and arrange the florets on it.
I usually cook about 20 minutes, but check at 15 minutes to see how it’s going. Personally, I like the broccoli still firm but tender, with some brown edges.
Serve with your favorite vinaigrette. Here’s what we use:
In a jar or bottle, combine:
about an inch Balsamic Vinegar
about an inch and a half, maybe more, Olive Oil
a big squirt/ soup spoonful Dijon Mustard (you can use powdered mustard here as a substitute)
small squirt of Honey, to taste
freshly ground Pepper
dusting to half a handful freshly grated Parmesan (*optional)
I always taste the dressing and adjust seasonings to suit.
Enjoy! For more of my cooking posts, click here or on the “Food” category.
Do NOT forget to join the giveaway for a gorgeous Dawn Hanna print. There’s no downside here, people. You won’t be added to a mailing list. Just check out her gorgeous work and decide which is your fave, then comment on it. You do not have to live in the U.S. to enter.
By: Emily Smith Pearce,
Blog: Emily Smith Pearce
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I threw this together the other night when I needed something pretty quick and had to use what I had on hand. It was a perfect easy supper.
It’s inspired by Rachael Ray’s Calabacitas Casserole, which is yummy but more involved, with no beans. I once had it at my sister-in-law’s house, and was immediately sold.
My casserole is based on three main ingredients: black beans, salsa, and pre-cooked polenta. Anything else is icing on the cake.
Quick Black Bean and Polenta Casserole
Measurements are approximated. What you want is enough salsa to give the beans plenty of flavor.
2-3 cups canned or pre-cooked black beans, drained (I used up leftovers I had cooked the day before)
1/2 to 1 jar chunky salsa (I used Herdez salsa, which was great, but would’ve been better semi-drained. I think semi-drained Ro-tel would also be excellent, and maybe even Mexican-style stewed tomatoes)
1 tube prepared polenta, sliced into 1/3 inch rounds (you could also cook your own, then chill and slice)
Optional add-ins: diced scallions, cilantro, chopped veggies, spinach, cheese
Preheat oven to 375 F. I made a smaller version of this (since it was just for me) and cooked it in the toaster oven.
Place the beans in an oiled casserole dish (maybe 8 x 8), and add enough salsa to suit your taste. You want a little less salsa than beans, but enough salsa to add lots of flavor. Lay the polenta rounds on top and brush them with a little olive oil.
Bake for 35 minutes or so at 375 F, then add, if you feel like it, a handful of spinach and chopped scallions, and turn up the heat to 400 F. When the spinach is wilted, the polenta is getting crispy, and the beans are bubbling, it’s done.
The polenta adds structure and has such a great creamy/ crispy texture that I really didn’t miss having cheese. This one will definitely go on my repeat list. I think I’ll add more spinach next time and maybe cilantro. Hmmm…what about sweet potato?
For more of my recipes and recipe trials, click here.
You have less than a day left to join the giveaway for a gorgeous Dawn Hanna print. Details here. All you have to do is comment about which print is your favorite—-you won’t be added to a mailing list. Just enjoy!
I’m on a cauliflower kick, what can I say? I seem to be eating a lot of it, roasted, with various toppings. I think it’s because my friend Laurel mentioned it, then it was in the paper (something about a cauliflower trend—yes I still read a paper paper) and then I just couldn’t get it out of my head.
Besides cutting out wheat, I’m avoiding large servings of grains in general, so the idea of something mild and non-grain that takes flavors very well —–a sauce depository, if you will—-is very appealing. I was never a huge fan of cauliflower in the past, but I think, as with many veggies, I just had to find my favorite cooking method. Roasting wins.
First, preheat the oven to 375F. Slice the cauliflower into pieces about 1/4 inch to 1/3 inch thick, brush with olive oil and roast for about 20 minutes (just like the broccoli here). If you’re going to make the vinaigrette below, throw in a clove or two of garlic and roast them while you’re at it.
When the cauliflower is tender but still firm, with browning on the edges, it’s done. At least, that’s the done-ness I like.
At this point you could serve it with any number of sauces or toppings: peanut sauce? bread crumb/ nut topping? curry?
I made this vinaigrette in homage to a bread dipping sauce from a favorite restaurant, Passion8 Bistro in Fort Mill. Charlotte area friends, seriously, you MUST go there. It’s this funky little farm-to-fork place in the middle of nowhere. Besides great food, it has loads of character.
But I digress.
The vinaigrette is a loose combination of:
Roasted Garlic, minced
Chopped Olives (I used green ones but kalamata would be excellent)
a spoonful of Capers
a judicious amount of red pepper flakes (I’m addicted)
Red Wine Vinegar
Salt and Pepper to taste
I usually do a little more olive oil than vinegar and just add however much I like of the rest of the stuff, to taste.
Charlotte friends, I feel compelled to mention a couple of places we’ve eaten recently that, in addition to Passion8 Bistro, were just outstanding.
- The King’s Kitchen (which is owned by the same guy that owns Roosters, which I also love) is outstanding—-sort of re-imagined upscale meat and three, and btw it’s non-profit, which is totally fascinating and you should read about it on their website. I had the hangar steak. Yum!
- Doan’s Vietnamese Restaurant: try the hotpots!! It’s like a Vietnamese broth fondue. So excellent and fun. Best tomyum broth I’ve ever had.
- And one more: Zeitouni’s Mediterranean Grill at Toringdon in Ballantyne. Seriously, how did I not get a clue about this place earlier? The falafel is TO DIE FOR!
Okay, that’s a lot of exclamation points, but really, it’s been good dining lately. What about you? What’s got you inspired in the kitchen/ out to eat lately?
I was craving a rice salad, but without the rice. Something that’s all about soaking up a good sauce. Roasted cauliflower has been my recent go-to sauce-soaker-upper, and I was really happy with what I came up with. Here’s the skinny:
1 head Cauliflower, finely chopped
2 or 3 handfuls Grape or Cherry Tomatoes
2 cloves Garlic
Red Wine Vinegar
1 T Dijon Mustard
tiny drip of Honey (or something else if you’re vegan)
a few tablespoons or more Minced Chives
a few tablespoons or more fresh Oregano, chopped (basil or parsley would be good, too)
1 T Capers
Salt and Pepper to taste
Chopped Walnuts (optional)
Oil a baking sheet and throw the cauliflower on it with a couple of garlic cloves. Roast at 375F, for about 20 minutes. Halve the tomatoes and roast them for about 20-30 minutes as well. This brings out their flavor like crazy.
I’m not really a measuring kind of person when it comes to dressing (or, let’s be honest, for a lot of things). If you really want measurements, you could use a basic vinaigrette and add the extras. I think I’d add even more herbs next time. I really wanted something that was so green it would color the cauliflower, but my herb garden wasn’t quite in full swing when I made this.
Chop up the roasted garlic and whisk it together with the other dressing ingredients.
Toss the cauliflower with the dressing and tomatoes. Add walnuts. Yum. I realized later that the dressing flavors were inspired by the broccoli gribiche recipe from Heidi Swanson’s Super Natural Every Day.
What are you cooking this summer? I’m always on the lookout for interesting salads. Hope you had a great weekend and a happy Father’s Day.
This is really more of a suggestion than a recipe. As I may have mentioned, I’m not doing wheat these days (long story), and in general I’m trying to eat more veggies and fewer grains. I miss my tabbouleh, though (usually made with bulghur wheat).
So, I changed up Mark Bittman’s tabbouleh recipe from How to Cook Everything Vegetarian. Instead of bulghur wheat, I used a can of rinsed chickpeas, then added chopped cucumber and tomato as well. If you do dairy, you could add feta. Mmmmm…
As usual, the full-of-fresh-herbs dressing is the key ingredient, and it tied everything together nicely. Even got a thumbs up from the hubs. I planted a whole hedge of parsley this year and have been so, so happy to have it for salads like this. It’s really easy to grow from seed (basil, too).
For more of my recipes and cooking posts, click here. You’ll notice I seem to have a thing for chickpeas.
What about you? Made any interesting salads lately? My new herb garden is keeping me inspired.
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to be featured in this tropical collection of recipes on TDACs lovely site of talented illustrators! a big THANK YOU to the wonderful brother and sister and team of nate and salli whose creative and genius minds came up with such a wonderful idea for a website that showcases illustrators of all types...illustrating what else but FOOD! all kind of food and recipes can be found there accompanied by some amazing and beautiful art work.
be sure to take a look and find yourself a nice NO BAKE recipe for the blazing hot week ahead ;)
Turns out my recipe for almondy cookies easily adapts to a gluten-free version. I made a half-batch last week just to test it out. Everyone loved them, including visiting gluten-eaters. They are not too sweet and have a nice shortbready-type texture.
I make my own gluten-free flour blend in large batches according to the recipe in Artisanal Gluten-Free Cooking, but you could probably use any GF flour blend.
GLUTEN-FREE ALMONDY CUT-OUT COOKIES (adapted from this cooks.com recipe)
Makes about 4 dozen cookies, depending on the size of your cutters, but you can easily halve it if you don’t want that many.
2 sticks butter (I’ll have to try subbing coconut oil another time….)
1/2 cup white sugar
1/4 cup brown sugar
1/4 tsp. almond extract
1 1/2 cups almond meal
3 cups gluten-free flour blend (homemade or purchased)
pinch of salt
Cream together butter, sugar, egg, and almond extract. Beat in flour, almond meal, and salt.
Make a ball and flatten it, wrap in wax paper and place in the fridge for an hour or a day.
Preheat oven to 325°, roll out dough, and use cutters to cut shapes. Ours were a little thicker—in the 1/4 inch range, but you could go thinner, depending on how crispy or chewy you want yours. Just watch the time—you definitely don’t want to overcook them.
Bake for 8-10 minutes or more. They should be very lightly browned. I should’ve cooked ours a little longer, but I got impatient.
I’m tempted to up the almond meal further and lower the flour portion. Maybe next time. Also hoping to try out a GF molasses cookie recipe. Stay tuned. For other eating and cooking adventures (including gluten-free) click here.
It's a cliché, and I am guilty of using it a lot: simplicity is key.
It's just true. Sometimes, all you need is just a few things to make something really good.
Like when cooking, make sure your main ingredients are of great quality, you can't really go wrong. It's a fact that pumpkin and feta cheese just love each other and they will feast on your plate on a bed of lettuce.
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'Insalata di Arance'.
I remember reading this on the menu of a terriffic restaurant in Palermo in Sicily. It was a hot summer day and I was about to order a copious lunch involving fresh fish and pasta. As a side dish, 'orange salad', sounded refreshing and sweet.
This was the culinary discovery of the decade for me. The juicy orange slices were simply tossed onto a plate, a generous amount of olive oil poured over it, and sprinkled with course sea salt and chilli flakes. Quite a surprise and sensational for the taste buds! Since then, I've prepared it many times and enjoy eating it immensely, both because of the memory and the fabulous taste.
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