All hail soup season.
Nourishing green soup with creamy coconut milk and wild rice topped with a pan-seared salmon fillet. Make the wild rice ahead of time, and the dish comes together in 15 minutes.
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Imagine a recipe that combines the two things we love about cold-weather cooking: the toasty, caramelized notes of roasted vegetables and a steaming vegetable broth.
A Dungeness crab chowder that highlights winter vegetables and celebrates the flavors of the season. Though this chowder is made with Dungeness crab meat, King or Snow crab meat would be a fine substitution. Some delicacy of flavor is lost in pre-packaged crab meat, but it can definitely be used here if you need to save a little time.
This is our new breakfast tradition, apple pie pull apart bread with maple glaze and it only takes frozen roll dough to get started!
This post is in collaboration and sponsored by Imagine® I gave my Italian Soup a better-for-you update by starting the base off with a combination of
Skip the stress of a dinner reservation.
Dinner is just minutes away with this Mushroom Ramen recipe made with Imagine Soups!
How to make chicken broth and preserve it by pressure canning it.
Learn how to make my Microwave Potato Soup loaded with delicious ingredients like bacon, cheese and scallions. It's a Mug Meal in just minutes!
Imagine you’re on your way home from work. You’re frantic. You need to make dinner and you want all of the people you have to feed to be happy. You’ve worked all day and the LAST THING you want to hear is complaining. That’s when you make a “Choose Your Own Adventure” meal! How do you do […]
Lower-sodium liquid delights
Upgrade your instant ramen with these quick and easy hacks.
Ever eat a big salad for lunch or dinner and feel stuffed — then wonder why you are hungry an hour or two later? Yes? Me …
A blog about cooking, baking, and dining out in and around Boston.
My first batch -- which I could not stop eating! For years, I have been trying to find a granola or bar-like snack that is tasty and meets my high standards: peanut-free, soy-free, sugar-free, minimal fat, and vegan. Whew! I found one -- and it's my own hybrid recipe of Glow Kitchen's Easy Oatmeal Vegan Cookie and The Minimalist Baker's "breakfast cookie." I agree with John and Dana (the Minimalist Bakers) who confess these "turned out so good I simply could not stop eating (as in "6 cookies in one day" kind of good)." Glow Kitchen calls this a cookie but I think it's closer to a terrific granola bar alternative! BEST BREAKFAST COOKIE / HOMEMADE BAR / VEGAN OATMEAL COOKIE Ingredients 1 and 1/2 C. oatmeal (I used Quaker Oats, regular variety) 2 tsp cinnamon 1/8 tsp salt 3 small to medium browning bananas (mine were lightly spotted) 1/2 C. applesauce, unsweetened 1/2 C. raisins 1/3 C. unsweetened dried cranberries (I prefer these) 1/4 C. ground nuts (I used a mix of walnuts and pecans from Tierra Farm) Preheat oven to 350 degrees. Mix oats, cinnamon, salt, dried fruit and nuts. Put bananas into a large bowl and mash with a fork. Or, if you don't mind doing this with your hands, it's really the most effective way. Just squish the bananas between your fingers… Add applesauce and mix well. Add the dry ingredients to the wet ingredients and mix/fold together. Line a baking sheet with parchment paper. (Critical -- cookies may stick if you do not use parchment paper!) Use a tablespoon measuring spoon to drop 2 T. of batter per cookie on parchment paper. Shape into "cookie" shape if needed and lightly press cookie as dropping it onto pan. Bake for 25-30 minutes. I left these in for an extra 5 minutes or so just until the first sign of browning on some of the cookies. Cool individual cookies on plate or rack. KEEP REFRIGERATED. I do not know the shelf life but it seems these need to be eaten relatively quickly. Not that this will be difficult to do. :) The finished product, cooling! Cookies in Pyrex storage container ready for refrigerator. The plated cookies never made it that far.
This Garlic Parmesan Roasted Chickpeas recipe is a delicious snack with a high source of fiber. Plus, they are extremely inexpensive to make!
The Cabbage soup diet (Dolly Parton Diet) is a great way to shed fat FAST! Grab this delicious cabbage soup RECIPE and DIET PLAN to shed weight quickly!
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
This delicious French Lentil Stew is creamy and flavorful thanks to hearty lentils, creamy cashews, fresh veggies, and plenty of warming spice. This makes a wonderful dinner on a chilly Fall evening.
About Spicy Tuna Spicy tuna is a common name for different rolls of sushi with two things in common: the use of tuna, and a spicy sauce. The tuna this roll is diced into small pieces, so the size of the initial block doesn’t matter. So it’s a great solution for odd shape blocks of tuna you might end up having that won’t fit any other roll. Let’s start with the sauce What gives the spicy tuna roll its kick is the spicy mayo sauce. You wouldn’t believe how easy that is to make! The following instructions are for making enough sauce to use in 4 ST rolls. My recommendation is to prepare double that amount and serving the remainder as dipping sauce. You will need: 1 tbsp mayonnaise of your choice (preferably Kewpie) 1 tsp spicy chilli sauce (recommended Sriracha) 1 tsp fresh lemon juice 1/2 tsp sesame oil (Kadoya’s). Just mix together Mix all the ingredients in a bowl and, that’s basically it. Make sure to store in your fridge if not consumed right away. You can use a spoon to apply the sauce later to your roll or any other dish, or you can use a squeeze bottle if you have a spare one. The amounts you can see in the animated gif below are for one Spicy Tuna roll. Let’s start rolling First step, we need to break the nori in two. Make sure you break the longer side. If it doesn’t break easily, that means the nori may have already absorbed some moisture, probably from the air in the room. If that happens, try to toast it a bit over the stoves until it is crispy enough to break. Next, notice the nori has a rough side and a smoother side. Place the half nori with the rough side facing towards you. Wet your hands, and grab a handful of sushi rice. Shape it into a ball and place on top of the nori. With your hands still wet (otherwise the rice will stick) spread the rice along the nori to cover it equally. Don’t press the rice too much, just spread it. When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you. Fill it up Load the nori with good stuff! Two thick slices of avocado, and with a spoon load the spicy mayo soaked tuna dices. How much tuna to use is really up to you. A recommended amount is about 70g of tuna per roll. Both should cover the length of the nori as equally as possible as shown below. Let’s Roll This is the fun stuff! Close the bamboo mat on top of the roll filling and tighten from the center to the sides. Push the mat forward in a rolling motion and tighten again until you reach the end of the roll. If you need more help on on this section, you may refer to our guide: How to roll inside out sushi. Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4. Final thoughts When it comes to sushi, presentation is key. In the example below you can see two different toppings : Drop of spicy mayo (sides) or chopped chives and sprinkles of dark sesame (center). You could also top it with Panko, fish roe, maybe slices of mango? That sounds great to me. Hope you enjoy this recipe, and please leave your comments below.
Perfect healthy, vegan, gluten free treat on chilly fall or freezing cold winter days. Tomatoes Red Lentils Coconut Soup - doesn't it sound amazing?
Individual chicken pot pies to warm you up on a cold day!
As promised in my article For the Love of Avocados and Other Vegetables: Mollie Katzen - The Heart of the Plate, I am giving away a copy of Mollie Katzen's newly released cookbook, The Heart of the Plate. The giveaway and my review cope are a courtesy of Mollie Katzen, Houghton Mifflin Harcourt and Katzen's wonderful publicist who made it all possible. Thank you, Carrie. I am sharing below a second recipe, Brussels Sprout Gratin with Potatoes and Spinach, from The Heart of the Plate, in addition to the Avocado-Grapefruit-Mango Saladita I posted earlier. I wrote about how much I adore Mollie's recent book. If I didn't own it already, I would wish to win it. The recipes, the illustrations and the photos are simply phenomenal. I am super excited to offer 1 copy of The Heart of the Plate to 1 lucky winner as an early celebration of Food Wanderings' 4 year anniversary Nov. 4. How cool is that? Sorry my international friends, readers with a US address only. Please enter in the Rafflecopter widget below. Share with us which vegetable are you obsessed with recently and which vegetable in your opinion is the most underrated? The GIVEAWAY will run from 12am EST on 10/24/13 till 12am EST on 10/31/13. The lucky winner will be selected via random.org. Brussels Sprout Gratin with Potatoes and Spinach Makes 6 to 8 servings Vegan (when made with all olive oil, soy milk, and no cheese) When I decided on a meal of Brussels sprouts cooked with potatoes, onion, garlic, and spinach and baked under a lacy roof of grated cheese and coarse bread crumbs, I expected the results to be cozy, but lackluster. Except for the cozy part, I was so wrong. Gruyère cheese is ideal for this. You can also use Emmentaler. For the bread crumbs, toast 2 slices of your favorite whole-wheat bread, then coarsely crumble in a food processor. 2½ tablespoons olive oil, or 1½ tablespoons olive oil and 1 tablespoon unsalted butter 1 pound smallish potatoes, cut into 1⁄8-inch-thick half circles (peeling is optional) 1 pound Brussels sprouts, trimmed and cut into 1⁄8-inch-thick slices (include all the leaves that fall off while you’re cutting them) 2 cups chopped onion (1 large) 1 teaspoon salt 2 teaspoons minced or crushed garlic ½ pound fresh spinach (baby leaves or coarsely chopped larger leaves) Black pepper ¼ cup cream, milk, half-and-half, or soy milk 1 cup fresh whole-wheat bread crumbs (see note) 1 (packed) cup grated Gruyère (about ¼ pound; optional) Paprika (optional) 1. Preheat the oven to 350°F, with a rack in the highest position that will fit your baking pan. Coat a 9-x-13-inch baking pan or equivalent gratin pan with about ½ tablespoon of the olive oil. 2. Fill a medium-large saucepan with water and put it on to boil. When the water boils, add the potatoes and Brussels sprouts and cook them for 8 to 10 minutes, or until they become fork-tender. Drain them in a colander and shake to thoroughly drain. 3. Meanwhile, place a large (10- to 12-inch) skillet over medium heat for about a minute, then add 1 tablespoon olive oil (2 tablespoons, if not adding butter) and swirl to coat the pan. Melt in the butter, if using, and swirl again. Add the onion and ¼ teaspoon of the salt and cook, stirring, for about 8 minutes, or until the onion becomes very soft, verging on golden. 4. Stir in the garlic and lay the spinach on top to wilt. (It will quickly oblige.) Stir it in, along with the drained potatoes and sprouts, the remaining ¾ teaspoon salt, a generous amount of black pepper, and the cream. Mix to get everything thoroughly distributed, then transfer to the prepared pan. 5. Sprinkle the top with the bread crumbs and cheese and dust it lightly with paprika, if desired. Bake for 15 to 20 minutes, or until the cheese is perfectly melted and turning golden. Serve hot or warm. Excerpted from THE HEART OF THE PLATE, (c) 2013 by Mollie Katzen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo and illustrations: Mollie Katzen a Rafflecopter giveaway
Easy To Make Appetizer Recipes have all of your favorite things including bacon, cheese, meat, bread, chips and more! They will be a huge hit at any party!
This soup is intensely flavorful with a hint of smoke in the background. It’s best served piping hot with a fat hunk of crusty bread.
