The Best Baked Beans Ever Whoa, Nelly. I never knew baked beans could be this good. I never knew baked beans could be improved upon; I never knew baked beans could be such a triumph, such a prayer, such a song. But they can. I now know they can. Pam Anderson—and sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her ribs and Caesar salad last week. The beans? I know about doughnuts, too. Start with eight slices of bacon. Cut the slices in half, then fry them on medium-low heat. Remove the bacon pieces once the fat is rendered, and in the name of all that is good and right, do NOT pour out the grease and clean the skillet! Next, dice up an onion… And a green bell pepper. First cut it into strips… Then dice it right up. Next, measure 3/4 cup of your favorite barbecue sauce. Pour it into a bowl… And throw in 1/2 cup brown sugar. Add 1/4 cup distilled white or apple cider vinegar. Finally, add a couple of tablespoons Dijon mustard and mix the whole thing together. Yummy!
Crispy Tofu Sandwich with Sweet Potato-Pumpkin Spread. Today I'm sharing a delicious recipe with a few easy ideas to infuse some warm fall flavor into your sandwiches. Fall Sandwich. Warm golden pumpkin and sweet potato spread coats toasted bread (or a crusty roll) - layered with thickly sliced, crispy tofu and fresh veggie sandwich toppings like sweet onion, juicy red tomato and vibrant mache lettuce. Optional accents of chipotle or sage. Check out my recipe for this Crispy Tofu Sandwich with Sweet Potato Pumpkin Spread... If you love sweet potatoes like I do, give one of my favorite sandwich tricks a try: I add a warm spread of mashed sweet potato to sandwiches. And you might notice that this recipe is kind of a sandwich version on my Golden Trio Soup. Give it a whirl, or simply grab the spread recipe and give your favorite go-to sandwich a taste of fall.. Tofu Sandwich with Golden Spread bread: any variety will work toppings: tomato, lettuce or mache, onion (more) Directions: Slice tofu from package - long and thickly cubed. 1. 1. 2.
Roasted Butternut Squash with Kale and Almond Pecan Parmesan It’s good to be home. Sketchie agrees, after a fun (but tiring) visit with his two furry cat friends. Luckily, grandpa put up with his antics yet again. After a few rants and raves once home, Sketchie finally settled into his old digs, but unfortunately didn’t get the memo that we’re still on Pacific time. Back in Ontario, it’s clear that summer has come to an end. Since the weather was fitting, I consoled myself with grocery shopping and a healthy dose of fall produce. This weekend was all about squash…and cookies…and coffee beans. This recipe is inspired by the roasted butternut squash recipe I made back in 2009. Roasted Butternut Squash with Kale and Almond Pecan Parmesan Email, text, or print this recipe 1 year ago: Creamy Roasted Tomato, Garlic, Coconut Soup 2 years ago: Maple Butternut Squash and Apple Casserole Yield: 4 servings (as a side) Ingredients: Almond Pecan Parmesan “cheese”: 1. 2. 3. 4. 5. 6. Note: If you need a nut-free parmesan, try this version with sesame seeds.
Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe When I was a kid, the only way my parents could get me to eat eggplant was to take me to a Greek restaurant and set an order of Moussaka in front of me. Maybe it was the cheesy layers, smothered in a creamy Bechamel sauce or maybe it was the hypnotic music and alluring moves of the belly dancers. Either way, I ate up that purple vegetable as though someone had bribed me with a backstage pass to a Duran Duran concert (I would have done anything for a chance to meet that dreamy Roger Taylor). When Maria of Two Peas and Their Pod and I decided to get together for a morning of shooting recipes and figuring out our new cameras (we’re both smitten with the Canon 7d), I set to work coming up with a lunch dish to share with my vegetarian friend. Now, of course you could use homemade naan (visit Prerna of Indian Simmer for an awesome tutorial) and you are welcome to use a non-whole wheat variety. The recipe: With the motor running, slowly pour in the olive oil. The pizza: Preheat the broiler.
Giving Sweet Potatoes a Second Bite | Slow Food: University of Oregon As fall leaves turn magnificent shades of yellow, orange and red, and sweet potatoes are a plenty; I relish in the beauty of the changing leaves, but I wish to run away to a distant land where sweet potatoes were nonexistent. Their sometimes iridescent orange hue makes me think they come from a different planet where orange fleshed vegetables are rampant. Even though their color threw me for a spin, it would be their taste that was ultimately off-putting. I can’t wrap around my head around their inherent sweetness. I have tried many different sweet potato recipes, but they have failed to tempt me to eat more than one bite. As I have been vegan for over four years now, I want to try new things and taste every vegetable and fruit available to me. First, I tried a recipe for vegan Sweet Potato Macaroni and Cheese from the blog Glow Kitchen! I didn’t want to jump to conclusions too soon, so I tried one more sweet potato dish. I will continue to explore the unique taste of sweet potatoes.
Miso Sesame Winter Squash Recipe In the last week I've done a bunch of things. I returned to a vintage shop, just up the street, to buy a pair of old metal kitchen stools (painted a muted shade of robin's egg blue). Someone beat me to it. I baked a granola pound cake (a bit of a miss), brewed two batches of California common, and bought a sack of stinging nettles at the Farmers market to work into the cottage cheese pancakes I can't seem to get enough of. It's a riff on one of the recipes in Bryant Terry's new cookbook - his Molasses, Miso, and Maple Candied Sweet Potatoes. Here's how today's recipe shapes up. Thanks for the inspiration B. :) Cheers, and congrats on the new book. As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Preheat the oven to 425F / 220C, with a rack in the middle. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. When the squash is deeply golden on both sides, remove from the oven. Serves 4-6. Print Recipe
Butternut Squash Pasta Recipe | Butternut Squash Pasta Creamy Butternut Squash Pasta Creamy Butternut Squash Pasta with crispy sage leaves-a comforting pasta recipe for fall! Butternut squash always makes me think of the song, ‘Build Me Up Buttercup.’ I always start singing the classic song, but change the lyrics to “build me up butterNUT.” I recently made Creamy Butternut Squash Pasta and this time we turned on the song and had a dance party in our kitchen. We eat a lot of butternut squash during the fall months. This time I made a simple butternut squash pasta sauce to go with DeLallo’s Organic Whole Wheat Linguine. The sauce is rich and creamy…without any butter or cream! After I toss the whole wheat pasta with the creamy sauce, I garnish the dish with crispy fried sage leaves. Creamy Butternut Squash Pasta makes a great weeknight meal. Creamy Butternut Squash Pasta Yield: Serves 6Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Whole wheat pasta with creamy butternut squash sauce and crispy sage leaves.
Trial and Error: Sweet Potato Pancakes with Honey Pecan Butter My friend Kelly told me about these sweet potato pancakes months ago, so I asked her for the recipe and promptly forgot about it. Several days ago I asked for meal suggestions on Facebook, and she reminded me of these. This recipe is from Boatwright's restaurant at Port Orleans-Riverside resort in Disney World. First off, these pancakes take FOREVER to cook! I had a hard time trying to find the right heat to cook these at so they didn't burn and fall apart when I tried to flip them (Kelly, you will have to tell me your secret, or make these with me someday). That said, these pancakes are SO INCREDIBLY DELICIOUS!!! Butternut Squash and Crispy Sage Pizza, Five-Minutes-a-Day Style I have a pizza dough recipe I adore. I swore in fact I would never attempt another recipe. But then I saw this. Yes, the Hertzberg-Francois team has released another book: Artisan Pizza and Flatbread in Five Minutes a Day. Perhaps with Tuesday, when I made the book’s goat cheese and onion pizettes – so delicious! No, no. Let’s just say it’s been a strong week in the kitchen thanks to this little genius of a recipe. Also, for more inspiration, advice and recipes, check out the Pizza in Five website. Butternut Squash from our Olin-Fox Farm CSA: Artisan Pizza in Five Minutes a Day, Master RecipeSource: Artisan Pizza and Flatbread in Five Minutes a Day Make the Dough 3 1/2 cups Lukewarm water 1 tablespoon yeast 1 1/2 tablespoons kosher salt 7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour 1. 2. 3. On Baking Day 1. 2. 3. 4. 5. 6. Butternut Squash Pizza with Crispy Sage Inspired by a recipe in Chez Panisse Vegetables Yield = one 12-inch pizza 1. 2. 3. 4. 5.
Lemon Tofu — OMG Veg! American-style Chinese food inspired Lemon Tofu. A nice crispy, breaded and fried tofu coated in a sweet, sticky lemony sauce. Healthy? Not particularly. Ingredients 1 T oil1 lb extra firm tofu Tofu Breading 4 T cornstarch1/2 t onion powder1/2 t garlic powder1/2 salt1/4 t paprika1/8 t cayennepepper Sauce 1 T oil (less if you want)3/4 cup veg broth or water1 T cornstarch + 1 T waterjuice of 1 lemon (2 – 3 T)1 t lemon zest4 T sweetener (sugar, agave, whatevs)pinch of salt to taste Heat the oil in a large pan over medium heat. Combine the breading ingredients in a small bowl. Turn the heat down a bit, and add the next tablespoon of oil to the pan. Best with white rice. You Might Also Like: Tagged as: Asian, tofu Sweet Potato Pecan Butter - Keepin' It Kind Keepin' It Kind During the holidays, my favorite dish on the table is always the sweet potatoes, preferably baked and caramelized with maple syrup, pecans, and tons of cinnamon. Every year, I find myself wondering “Why am I not eating this on a regular basis?” I’m sure that if I did make this dish on a regular basis, two things would happen: I would likely need to exercise a lot more and I would probably get tired of it and not like it as much as I do. A week after Thanksgiving, when I was still having this urge, I came up with a brilliant plan. So I roasted my sweet potato with cinnamon, nutmeg, a dash of salt, and a pinch of coconut sugar. It’s time to live the dream. Sweet Potato Pecan Butter Ingredients 2 cups raw pecans 1 medium sweet potato, peeled and cubed 1/2 teaspoon coconut oil, melted (or canola oil) 1/2 teaspoon cinnamon a few dashes of nutmeg a few dashes of salt a pinch of coconut sugar (or other vegan sugar) 1/2 teaspoon maple syrup salt to taste (optional, if needed) Instructions