Tuesday, February 28, 2017
These fritters are a nice accompaniment to any meal. The bright orange color is fun and the heavy dose of spice makes them anything but boring. It's a good way to use up leftover cooked quinoa, but if you have leftover rice, that would work too. You can use a rice cooker to steam the sweet potato--my rice cooker has a steamer basket for this purpose.
Monday, February 27, 2017
This is one of those simple but reliable recipes that you could make every week. And we do. The process yields crisp skin, and perfectly seasoned juicy meat that is dinner party worthy. I often skip the lemon in favor of a little white wine or broth. You can customize this recipe endlessly, but it's pretty good as it is--a foolproof pan-roasted chicken recipe.
Sunday, February 26, 2017
My son likes to eat bagels with flavored cream cheese. I thought we could make our own fruit-flavored cream cheese with the plain stuff we already had at home. A little Googling and --voilá! Flavored cream cheese in a jiffy. Try this with mashed strawberries or blueberries.
Monday, February 20, 2017
This is a popular item on the Dim Sum cart. It's a soft taro cake studded with little pieces of mushroom and sausage with a crisp exterior. It's the chewy/crunchy contrast that makes this cake so good, so don't be tempted to skip the frying step. I should also mention that this is a savory cake, not a sweet one. My son had this on the menu for Chinese New Year along with Bok Choy and Pork Belly. The recipe makes a large cake, so we were eating slices of it for the next week.
Sunday, February 19, 2017
These are a dim sum item in Hong Kong style restaurants. My son likes to make them for Chinese New Year. They have a delectable buttery crust and a a sweet egg custard filling. The recipe makes a fair number, but you can freeze them. We make these in small muffin tins. They are intended as dessert, but you could also try them for breakfast!
Saturday, February 18, 2017
Monday, February 13, 2017
A good midwinter stew, the combination of sweet potatoes and black beans is rich and hearty. I like the addition of fresh spinach for a pop of green. This makes a large batch and the extra stew packs well for lunches. Another vegan recipe from Ella!
Friday, February 10, 2017
Rachel Perron is Kowalski's culinary director and this based on her recipe for Apricot and Pistachio Bars. The original recipe called for pistachios, but I swapped them out for almonds. I used more coconut in place of the sesame seeds. Feel free to improvise with the dried fruit and nuts you have on hand as long as the quantities are the same.
The bars are very soft, and not so good for shipping or packing in a lunch box. If you plan to eat these on the run, I'd recommend taking spoonfuls of the mixture and forming them into balls for energy bites rather than bars.
Thursday, February 9, 2017
Citrus flavors go well with fish, that's what I was thinking when I searched up this recipe. And it's a Cooking Light recipe, so how can it be bad for you? There is a nice combination of flavors with the layers of citrus, balanced by salty tamari and a touch of sweetness. Serve it with green beans and brown rice for an easy weeknight dinner.
Tuesday, February 7, 2017
In the Lowry family, plum duff is the traditional holiday pudding. My husband, Phil, usually makes it once a year in a mold with clamps that was passed down from his mother. Somehow that mold is now lost, and the new one lacks clamps. This was disconcerting to Phil, so much so that he thought it not suitable to make Plum Duff in.
Finding this recipe in the paper prompted him to take a closer look at the new pudding mold. Why yes, it is watertight, even without clamps! He decided to take a chance on the new recipe and we all enjoyed it. Steaming the fruity mixture turns it into a moist and flavorful cake-like substance. The pudding itself is not too sweet, so a bit of hard sauce is welcome.
Sunday, February 5, 2017
Try this instead of tacos. Ella's original recipe was meatless, of course, but on this particular night I used some ground meat instead of the second can of black beans. I also had some cherry tomatoes on hand to use instead of salsa. To simplify the recipe for a weeknight dinner, I use store bought salsa and guacamole. To change it up, you could add some chopped greens, like kale or chard, to the bean mixture and wilt them in the frying pan.