Dreamin' It Vegan (Free subscription) | 18/11/2009
My mother-in-law subscribed me to Better Homes and Gardens a while back and I found this recipe last month that I've been wanting to veganize. The magazine itself is adding more vegetarian recipes but many are not. This recipe is actually called Sweet Potato and Hominy Stew. Hominy can look a bit scary looking, it is actually corn without the hull or processed corn, not everyone likes it and if you...
Hey, that tastes good! (Free subscription) | 18/11/2009
I am getting around to writing a recap of our trip to VT/NH last week (so fun), but in the meantime, I realize Thanksgiving is SUPER soon. It's in a week and a half? Right? I've barely even thought about it, which is nuts. Instead of doing something new today, I've compiled a list of dishes I'd like to eat at Thanksgiving. I'm not including a recipe for turkey, but most everything else. First, lets...
The Pioneer Woman (Free subscription) | 16/11/2009
Leesten. And heer me. (West Side Story reference. Sorry. “ Leesten. And heer me. You must go and stop eet .” But seriously. Leesten. You must make this as soon as you can. If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures—and I’m not exaggerating this time. Beef short ribs are like the most flavorful, delectable,...
stagno per anitre (the duckpond) (Free subscription) | 16/11/2009
This weekend, and last week actually, we didn't do a great job of sticking with any kind of menu. I wrote one out. I was quietly ambitious, but then I was weak. So, this week, we're back to being frugal and making meals here. So, here's the tentative menu for the next few days (please note the lack of frozen pizza): Mon: zucchini, brussels sprouts (with apples and turkey bacon) Tue: baked triple-bean...
The Elizavegan Page (Free subscription) | 14/11/2009
Today's post is a truly collaborative effort between Desdemona and myself - let's just call me "Robert," shall we, since that is in fact my name? - in which the contextual setup is mine, and the recipe adaptation and cooking directions are hers. So now that we've cleared up the question of authorial voice, let's get on with tonight's dinner, which is the veganized interpretation of an old...
Texas Trifles (Free subscription) | 13/11/2009
Great southwestern recipe just in time to be a new vegetable dish for your Thanksgiving feast! This recipe says for 4 to 6 people, so I am going to triple the amounts for our crew. Coutesy of Texas Monthly Magazine: Creamed Corn With Crispy Bread Crumb Topping Corn : 3/4 pound pancetta or good-quality bacon, diced 1 cup diced red onion 8 cups fresh or frozen corn kernels 1 pint whipping cream 1/3 cup...
sidewalk shoes (Free subscription) | 12/11/2009
When you purchase a half a cow, you end up with a bazillion pounds of ground beef. Now, true, it is wonderful grassfed, lean ground beef, but still, that's alot of ground beef. You start collecting ground beef recipes the same way you used to collect salt and pepper shakers. You begin to wonder if there is anything wrong with having meatloaf and spaghetti bolognese several times a week. When you find...
Gluten-Free Organics and More! (Free subscription) | 12/11/2009
Onward to week 2. Sunday Breakfast: Cinnamon Rolls with walnuts made from the pizza dough I had prepared for Friday night. I mixed it up to rise in the fridge while we worked, but we all wanted something else when we got home. On Sunday, I brought the dough up to temperature, patted it out on parchment, sprinkled on sugar, cinnamon and walnuts. Grated on some butter and rolled the dough into a log....
Seattle Times (Free subscription) | 11/11/2009
Gregg Shiosaki of Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Vegetarian Mushroom, Rosemary and Walnut Polenta.
yumsugar (Free subscription) | 10/11/2009
Are you sick of the same old, boring Thanksgiving recipes? Then this year, why not shake things up and serve a menu that is bold, flavorful, and eye-catching? Start with fried polenta bites with spicy chorizo. The focal point is a vibrantly colored turkey coated in adobo and red-chile gravy. On the side: cornbread stuffing, chile scalloped sweet potatoes, cranberry citrus compote, and olive oil mashed...
yumsugar (Free subscription) | 09/11/2009
With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant. The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering. Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest...
Good Stuff NW (Free subscription) | 08/11/2009
Winter is coming, as evidenced by the recent plummeting temperatures and lashing rains. Contributor Jim Dixon of RealGoodFood is fighting back with hearty soups made from grains and root veggies, and he shares a recipe here. You can find him and a wide selection of imported grains, beans, Katz vinegars and Italian olive oils on Mondays from 5 till 7 at Activspace, 833 SE Main #111 in the inner courtyard...
Lindys Slice of Life (Free subscription) | 08/11/2009
... I'm working my way through the SLYMI - I managed to get another one completed before going to bed yesterday evening. This was SLYMI 12 which was to use a sketch - I've kept it very simple this time. The photo is of the cakes I made a few weeks ago for the open house I had at my house for my crafting friends - it was the first time in ages that I'd done any baking and both Ian and Bryan were very...
Cooking 4 the Week (Free subscription) | 06/11/2009
(Hey all I'm back, for the moment. I'm not making a big deal about it, because for all I know it'll be another 3 months before I post again.) Thought I'd try introducing a new category on this site "T-Minus 30": Dinners that should be ready to go in about 30 minutes. This assumes you have the ingredients on hand and will be able to focus your attention on meal prep. I got an email recently...
Cooking Gadgets (Free subscription) | 06/11/2009
Lots of onions! This is one of the tastiest polenta dishes I’ve ever had. The recipe below serves 4 as a side dish; if you’d prefer to make it the main dish, the recipe can easily be doubled or even tripled. Polenta with Prosciutto and Onions Olive oil 3 – 4 thin slices of prosciutto 2 onions, chopped 1 c water 3/4 c chicken broth 1 t dried sage 1/2 c coarse cornmeal 1 T butter 1/2...
Videos