Whether you just finished celebrating Hanukkah, or are looking forward to celebrating Christmas, or simply are excited to have a few days off work, I wish you a time of peace, and joy, and well being.
I'll see you in 2016!!!
Do you stick to the recipes? I don't ;)
Last Sunday I was home trying to figure out what to make for lunch. I had a bunch of beets, a random sweet potato and an unopened jar of Sriracha Kraut that I picked up on a whim at World Market.
After some thought, I realized that these ingredients reminded me of the Russian beet salad called vinegret that's made with beets, potatoes, peas, pickles and eggs. I decided to make a version of that salad with the ingredients I had.
Roasted Beet & Sweet Potato Salad With Sriracha Kraut
1 large beet, roasted, cooled, peeled, diced***
1 large sweet potato, roasted, cooled, peeled, diced
1 pickle, diced
1 cup defrosted peas
1 cup sriracha kraut
1/4 cup chopped red onion
1 tablespoon sunflower oil
salt to taste
*** I like roasting beets in a 425F oven for about 1-1.5 hours depending on the size. Scrub the beets, then wrap in aluminum foil after drizzling them with a bit of olive oil and sprinkling with salt.
Last month I received a preview copy of Foster's Market Favorites Cookbook and spent an evening marking all the recipes I wanted to make. For Thanksgiving dinner with friends I decided to make Curried Carrot Ginger Soup and it was a hit!
I normally try not to make a new recipe for the first time for a big get together, but the flavors and instructions in this recipe were straight forward, with just enough of a twist to make the soup stand out. I did not make my own curry powder, nor did I use butter. Otherwise, I followed the recipe as it is below. This soup makes quite a bit, so make sure you share it with those you love.
Sara Foster’s love of Southern fare began in her Granny Foster’s Tennessee kitchen. There, the combination of down-home comfort, fresh-from-the-farm ingredients, and dedicated preparation hooked her for life.
Now, in FOSTER’S MARKET FAVORITES: 25TH ANNIVERSARY COLLECTION, Sara Foster serves up more than 150 recipes, sharing with readers the dishes that have kept diners coming back to the beloved Durham, NC eatery that she opened in 1990.
In FOSTER’S MARKET FAVORITES, the award-winning cookbook author and restaurateur continues the tradition of soulful yet simple, seasonally inspired cooking, where tradition meets modern. These fresh, satisfying creations are casual enough for everyday family meals, but special enough to serve friends and guests.
Some of Sara’s mouth-watering recipes include: Pimiento Cheese Puffs, Pecan Sweet Potato Sticky Buns, Chicken and Black-Eyed Pea Soup, Pickle-Brined Fried Chicken with Sriracha Honey, Chile-Braised Pork Shoulder with Taco Fixings, Heirloom and Shell Bean Salad with Sherry Vinaigrette, Dark Chocolate Buttermilk Bread Pudding with Bourbon Hard Sauce, and Brown Sugar Apple Crisp with Crumb Topping. FOSTER’S MARKET FAVORITES is an all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, traditional tastes meet modern methods, and fantastic flavors make every bite a succulent mouthful of Southern comfort.
Happy Hanukkah to everyone celebrating!
I flew to Seattle for the weekend to surprise my dad for his belated birthday and as a bonus got to spend the first night of Hanukkah with my family.
Here's a little song for you :) I only got 6 hours the night before, so I'm slightly loopy.
Love cauliflower? I do too. But not in a mashed form. Mashed cauliflower isn't the same as mashed potatoes: mashed potatoes win all the time!
Roasting cauliflower, however, is a winning technique. This Vegan Roasted Cauliflower & Tomatoes With Artichoke Hearts recipe takes very little effort to make, but serves up a lot of flavor, texture and color. Eat it piping hot straight out of the oven, at room temperature, or even cold. It's good as a full meal with crusty bread or as a side with grilled fish or chicken. Mix it into pasta or use it as a topping for a pizza. The possibilities are endless!
What To Make With Cauliflower: Vegan Roasted Cauliflower & Tomatoes With Artichoke Hearts
1/2 head of cauliflower broken into small florets
2 pints grape tomatoes
salt & pepper
1 cup marinated artichoke hearts, cut into wedges
1 tablespoon stone ground coarse mustard
3 tablespoons chopped parsley
Welcome to this cold, grey and rainy Tuesday! Did you have a good Thanksgiving holiday? I did! I got to see my twin and hang out with our friends and do some touristy things around DC as well as cook together. It was lovely. And now it's back to work and all the adulthood chores.
This Ramen Noodles With Vegetables & Fried Egg recipe is from a few weeks ago and I really wish I had something similar for dinner tonight. But don't worry...maybe I'll make potato balls with leftover Thanksgiving mashed potatoes!
Whenever I go out for pho or ramen, I almost always ask for only half the noodles because the broth is my favorite part. Last time, however, when I went to Daikaya for lunch, I decided to get the full amount of noodles in my spicy miso ramen bowl. I ate all the broth and half the noodles and took the rest of the noodles home.
What To Do With Leftover Ramen Noodles: Ramen Noodles With Vegetables & Fried Egg