Dinner Tonight: Curried Udon Noodle Stir-Fry

ee73ac37b7odles2.jpg 150x112 Dinner Tonight: Curried Udon Noodle Stir Fry

From Recipes I’ve gone a little noodle crazy. Though I’ve done my fair share of Italian pasta dishes over the years, it wasn’t until the past few months that I started eating Asian noodles with abandon. I guess I finally realized a simple sauce and vegetables works just as well for udon as it can for spaghetti. This recipe from The Kitchn is one of the better ones I’ve found recently. Don’t confuse this recipe with the Curry and Pork Noodles (though that one’s great, too). What’s interesting about this dish is that it mixes curry powder with a straight flour roux. Instead of slowing everything down, it helps the sauce coat every noodle with the sauce. The recipe originally had seitan, but I’m not much of a fan. You could add chicken or shrimp if you’d like, but I think it works fine as a veggie-filled noodle dish. Curried Udon Noodle Stir-Fry – serves 2 to 3 – Adapted from The Kitchn . Ingredients 1/2 pound fresh udon 4 tablespoons canola oil 2 tablespoons all-purpose flour 1 1/2 teaspoons curry powder 1/2 teaspoon garam masala 3/4 cup vegetable broth 2 teaspoons sugar 1 large yellow onion, sliced thinly 1 teaspoon fresh ginger, grated 1 red bell pepper, seeded, and thinly sliced 1 hot red chile, stemmed, seeded, and thinly sliced 1/2 pound broccoli florets, chopped 3 tablespoons …

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Dinner Tonight: Pasta with Cauliflower and Anchovies

5422482bc4lower2.jpg 150x112 Dinner Tonight: Pasta with Cauliflower and Anchovies

From Recipes [ Photograph: Nick Kindelsperger ] When I first spied this dish in Saveur , I thought I was looking at some ground meat pasta sauce, and not one littered with cauliflower. I mean, where did it all go? I’m used to seeing nice large florets in my cauliflower dishes, not these finely chopped pieces. They looked like they could disappear into the sauce at any moment. It’s kind of amazing to see the vegetable used in a different way, and if you love cauliflower like I do, you’ll definitely appreciate the nutty aroma. But it’s really the anchovies and saffron that steal the show. Two tablespoons of anchovies may not sound like that much, but they imbue every forkful of this dish with a rich, fishy funk. If that weren’t enough, the saffron confuses the palate, sending taste buds in all kids of odd directions. It’s exciting and racy, but it may be a tad too much. It’s a brash event to eat this dish, which is not something I usually say about a cauliflower dish. Pasta with Cauliflower and Anchovies -serves 4 – Adapted from Saveur. Ingredients 2 tablespoons oil-packed anchovies, chopped 6 tablespoons extra-virgin olive oil 1 cup bread crumbs 1 head of cauliflower, stems removed, and florets finely chopped 5 garlic cloves, minced 1/4 teaspoon red pepper flakes…

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Bread Baking: Bella Gluten-Free Multigrain Sandwich Bread Mix

cf59257653igrain.jpg 150x84 Bread Baking: Bella Gluten Free Multigrain Sandwich Bread Mix

[ Photograph: Donna Currie ] It’s probably obvious that I don’t have gluten issues, but on the other hand, I’m not anti-gluten-free. Over the years, I’ve tried gluten-free baked goods, and I’ve even made gluten-free bread. I’ll happily sample gluten-free products without prejudice. But for the most part, my opinion of most of the gluten-free products I’ve tried is that they’re good if you can’t have gluten, but few of them impressed me enough that I’d choose them over similar wheat-based products. Yes, I’m a wheataholic. When Mary Capone launched a line of gluten-free mixes, Bella Gluten-Free , and offered samples at Cayenne Kitchen , my local kitchen store in Longmont, Colorado, of course I had to try all of the samples. It was quite a surprise. In a blind taste test, I doubt anyone would be able to pick out the multigrain sandwich bread as gluten free. And not only was it indistinguishable from yeast bread, it was actually tasty all by itself. The last gluten-free bread I made would have been fine for sandwiches or slathered with something flavorful, but …

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Dinner Tonight: Pistachio Asparagus Pesto on Linguine

bd5bf4b942asta 2.jpg 150x112 Dinner Tonight: Pistachio Asparagus Pesto on Linguine

From Recipes [Photograph: Nick Kindelsperger] It’s kind of liberating to find out that all pestos don’t have to include basil. Instead of that herb, this recipe from Closet Cooking uses asparagus, along with a little spinach. It’s all based on a recipe from Simply Recipes , but it takes one step beyond, adding another element that comes close to getting away from pesto entirely and flirting with a blended raw sauce. But it looks so frightening like pesto that’s it’s impossible to call it anything else. This pesto may look similar, but it swaps the pine nuts for pistachios, and stays green thanks to a handful of spinach. It’s not as herbaceous as the traditional version, but it’s creamier and more delicate. It also latches onto the noodles more effectively. It certainly doesn’t replace the more traditional kind, but with asparagus just beginning to pop up, it’s a great way to start the season. Pistachio Asparagus Pesto on Linguine – serves 3 to 4 – Adapted from Closet Cooking. Ingredients 1 bunch asparagus, ends removed 1/4 cup spinach 1 garlic clove 3 tablespoons pistachios, toasted 1/4 cup Parmesan, grated, plus more for serving 3 tablespoons olive oil 1 teaspoon lemon juice Salt 1 pound pasta Procedure 1. Bring a large pot of salted water to a boil. When ready, add asparagus…

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Dinner Tonight: Bay Scallops

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From Recipes [Photograph: Nick Kindelsperger] I have a serious soft spot for scallops. I love the way they taste and how they look after being quickly seared over high heat. About the only thing I don’t like is the price—but that’s where bay scallops come in. They are smaller than traditional scallops, yet still have that amazing sweet and succulent taste. Plus they’re cheaper. The only trouble? Finding a recipe. I was immediately caught by this one from The Kitchn because it’s simple but still is a slightly odd take—a soup instead of the usual seared scallops on a plate. The pasta is optional but I liked how it bulked out the dish (otherwise, it’s just a lot of small scallops in a broth). Some nice crusty bread would certainly work too. It’s a good recipe but there might be better ways to eat bay scallops. Anyone have any other ideas? Bay Scallops with Lime and Cilantro -serves 2 – Adapted from The Kitchn Ingredients 2 tablespoon olive oil 2 garlic cloves, minced 1/2 cup white wine 2 cups chicken broth Juice of 1 lime 1/2 cup cilantro, chopped 1 pound sea scallops Salt and pepper 4 ounces spaghetti (optional) Procedure 1. Bring a large pot of water to cook the pasta, if using. Toss in the …

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Growing Shiitakes

We were part of a White Elephant gift exchange with friends over Christmas, and were thrilled when we unwrapped a Shiitake mushroom growing kit. Immediately, we vocally gushed and then gave the stink eye around the room to anyone who might consider stealing our present. It worked. Having lived for two years in Kennett Square, PA, “the mushroom capital of the world,” and toured a few mushroom growing houses in the area, I’ve always wanted to get a batch of mushrooms going, but it’s been one of those simple and easy indulgences I’ve just never acted on. If you’re an apartment dweller or a city dweller and don’t have a patch of soil to grow vegetables or herbs, this may be the thing to placate the primal urge we all have to grow something edible. It’s so simple. Here we go… Take your mushroom kit (basically a block of spore inoculated substrate) out of the box, and read the directions. The kit you get may have different direction, but below is what happened when we followed the direction with our kit. The block may already be sprouting…

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CHOCOLATE PISTACHIO MACARONS

eggs life 04 08 1957 077 M thumb CHOCOLATE PISTACHIO MACARONS

DON’T SHOOT TILL YOU’VE SEEN THE WHITES OF THEIR EGGS I sit (elbow on table, chin cupped in the palm of my hand) and ponder a jar of egg whites and wonder how I got here. The other day as I stood in this very same spot (legs slightly apart, knees just bent, feet planted firmly on the ground) cracking egg after egg, yolks to the right, whites to the left, my husband stared wide-eyed (hands on hips, mouth hanging open) and finally gathered up the courage to exclaim “ What? Again? ” before he walked off, head shaking in disbelief. Yes, again. More whites. I place the jar of whites ever so lovingly on the red kitchen shelf, out of danger, and I slide the second jar containing the deep yellow yolks into the refrigerator. Ideas flit through my head, pudding, cake, Bavarian cream, hollandaise, as I head to the living room where I plop down on the sofa and wonder. Wonder how I ever came to food blogging. Wonder how my life has taken such a turn, actually zig zagging up and down, side to side, back and forth, a long, strenuous yet satisfying voyage to some far away, exotic spot, an island all…

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So Cupcake = So Cute!

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I keep finding all these beautiful cupcakes on Facebook that I just have to share. I am hoping to get out to Salt Lake City this year and try some of that city’s many cupcake offerings, but in the meantime, I have Facebook. These cupcakes are all by Salt Lake City bakery So Cupcake , via their Facebook page . Their cupcake flavors (which all start with “So” but I’m leaving that out here for ease of posting) include gingerbread, cherry with cream cheese, cozy cinnamon & sugar, root beer float, rockin’ purple velvet (which, purple being my favorite color, I’d love to see!), peppy poppy seed, mint brownie, and be jeweled raspberry white chocolate wwirl, among many others. So Cupcake 3939 S. Highland Dr. Salt Lake City, UT 84124 Driving Directions 801-274-8300 info at socupcake.com

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Chocolate Sugar Cookies and Best Sugar Cookies and More Cookies!

Our 20th annual Christmas party is this Saturday and already as it stands, I’m WAY behind in my baking. Each year, I host a friends and family Christmas party and we have anywhere from 60-90 guests, including children. Each year, it is held on the second weekend of December and this is where everyone expects to see one another to wish each other a happy Christmas and new year. I used to cook for everyone and about 7 years ago, someone suggested doing potluck since everyone asks what they could bring anyway. I learned many moons ago that if someone offers to help, take advantage of it! And, so I did and still do! I still make the rib roast and huge proportions of veggies and some appetizers to go along with it. In the past, we’ve always had a good spread and nobody leaves hungry – NOBODY! Before the party, guests who have young children are invited to decorate gingerbread and sugar cookies. Up until 3 years ago, each child would take home a self-decorated mini gingerbread house. Then I got lazy and it’s just cookies now. Last year, my girlfriend brought store-bought cookies and icing …

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Dinner Tonight: Baked Shrimp and Feta Pasta

0a4c4efd1endorzo 150x99 Dinner Tonight: Baked Shrimp and Feta Pasta

From Recipes [Photograph: Nick Kindelsperger] I was looking for a baked pasta, which can be a recipe for disaster. Any luck I’ve had with baked pasta has been by subverting the original procedures in the hope of making something lighter (such as this baked ziti recipe ). But it was cold outside, and I really wanted something that would be warming and relatively easy to throw together for a dinner party. At some point I went from bland and cheesy versions of baked manicotti to this recipe from Closet Cooking. The use of orzo, fresh herbs, shrimp, and feta cheese, really jumped out at me because it didn’t seem needlessly heavy. It actually looked balanced. This is actually a spin on a Greek dish called Garides Saganaki, which certainly explains the use of feta instead of something like mozzarella. I also love the orzo. It provides a great contrast to the sauce, which is bright and fresh, thanks to a healthy sprinkling of herbs and just enough red pepper flakes to provide that warming hum of spice. Baked Shrimp and Feta Pasta – serves 2 to 3 – Ingredients 1/2 cup orzo 1 tablespoon olive oil 1 white onion, chopped 2 garlic…

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