Healthy Middle Eastern-inspired meal featuring roasted cauliflower, cracked freekeh, garlicky tahini sauce, fresh parsley and raisins. Easily made vegan.
AS some of you may have noticed from this particular announcement, that I am now officially divorced… from the commitment of owning a stand-mixer (easy, gentlemen…). More accurately, a surprised appliance–widow if you may, still deeply hurt by the concealed unhappiness my stand-mixer had apparently suffered from in the past 4 years, which finally led to his jump off the kitchen counter on a cloudy Oct 24th, decapitating himself in his last, escapist act. The lumpy splatter of an unfinished pizza-dough over the black pavement, was his first and last, silent yet loudest protest, before declaring eternal freedom… from me. Looking back, devastated, I don’t think he has ever loved me…
I think as far as being an honest and balanced recipe-curator goes, since the day I publicly checked a carrot gingerbread cake w/ cardamon frosting and fried gingers and mashed potato butter-aioli into the category of “vegetables” without changing a shade, my failure in this aspect has been pretty self-explanatory. It’s not that I deliberately faked the book, because after all, technically, there were credible amounts of vegetables in all those recipes. Two whole carrots in that cake, no kidding! But it doesn’t help covering the obvious that truth is, I don’t… believe in vegetables. I mean I know they’re real, like real corns in my Doritos and whatnots, but the last time I actually felt it was when a tub of poutine from Montreal was eyeing me from the bar, and even that turned out to be a little disappointment.
Crazy week. Barely anytime to chat! But let’s grab the end of summer by its horns, by making these 2 versions of hot spicy grilled corns. Worthy of a – I don’t know about you but from where I stand – still brutally hot summer. So good that I couldn’t decide which one was better so I figured, you wouldn’t mind making the choices yourself.
THERE are many virtues about Beijing, and as far as I’m concerned, they are all true. The widely studied, highly evolved lung-capacity of its residence to withstand extremely volatile air molecules is among the most celebrated. The profound unity and rewardless participation in the national sport of competitive spitting, for god and country, is none but true patriotism. Then, perhaps the most famous although not as extraordinary as the former points, that it’s true, these fine citizens do know how to roast a damn duck.
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.
Take a look at our delicious Beet Salad with Pistachios and Crumbled Goat Cheese recipe with easy to follow step-by-step pictures.
Take a look at our delicious Southwest Quinoa with Honey-Lime Vinaigrette recipe with easy to follow step-by-step pictures.
Take a look at our delicious Rainbow Roasted Root Vegetables recipe with easy to follow step-by-step pictures.
Take a look at our delicious Mashed Roasted Cauliflower recipe with easy to follow step-by-step pictures.
Take a look at our delicious Portillo's Chopped Salad recipe with easy to follow step-by-step pictures.
Take a look at our delicious Sauteed Asparagus and Peas recipe with easy to follow step-by-step pictures.
Take a look at our delicious Citrus Quinoa with Scallops recipe with easy to follow step-by-step pictures.
Take a look at our delicious Roasted Garlic Hummus recipe with easy to follow step-by-step pictures.
Take a look at our delicious Spinach Salad with Strawberries, Pistachios and Poppy Seed Dressing recipe with easy to follow step-by-step pictures.
Love chicken adobo! It's very similar to shoyu chicken, which my fiance and I make quite often. We're experimenting with our recipe. Thanks for the post!
Howdy! I’m a desperate housewife. I live in the country. I’m obsessed with butter, Basset Hounds, and Ethel Merman. Welcome to my frontier!
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake The greens are cooked in the process, and the flavor is phenomenal.
I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or Asian salad greens Some of the Asian salad dressing serves as a marinade for the chicken.
Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s They also contribute texture
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
