Roasted Pumpkin Orzo with Goat Cheese and Cranberries... it's just Thanksgiving in a bowl!!!
Eggplant and tomatoes roasted with goat cheese to make the most wonderful pasta sauce. It works well as a crostini topper.
Arañitas is a very typical plantain dish in Puerto Rico. These are usually shallow-fried, but try this healthier less oily version soon.
I am planning my nephew's second birthday... and we're doing mostly a family get-together on Saturday. I am making a vegetable lasagna, a salad, baked plantains and garlic bread. Someone else will be making a meat/red sauce lasagna.
I want my vegetable lasagna to BLOW THE HEAD OUT of that other lasagna. I am the aunt plus I want to make a statement that a vegetable lasagna can certainly kick the butt of a meaty one.
I usually go with a spinach, almonds and white sauce lasagna, but somehow that seems too simple... what are your ideas?????
Mix purple potatoes and red onions for a colorful side dish.
Deliciously simple and crispy... the perfect late-night snack.
I hate throwing food away. and I also hate leaving left-overs in the fridge for longer than a day or two.
So I have devised a way to make-over my left-overs into new dishes, adding fresh/new ingredients so that it's not just straight re-heating.
Here are some ideas of how I give my left-overs a new lease on life...
What are your ideas for giving one recipe a make-over to convert it into a new recipe????
Even though I had an almost new 5lb bag of red skinned potatoes, I bought another 5lb bag of Yukon Golds yesterday.
What are you favorite ways to prepare Yukon Golds that no other potato will ever do as well???? Remember vegetarian recipes are mostly appreciated...
A very Puerto Rican fruity dessert... easy and vegan too!!!
and this hummus has a secret ingredient...
Just a suggestion... It would be awesome if I could access via my profile page the messages where people address me specifically.
Say, when I comment on a topic if someone addresses a message to me by writing @karmafreecooking... that I would have a centralized place to find those and be able to address people's comments/questions. it's hard to keep track of the topics I've commented on and to a conversation going if I do not know the conversation is happening in the first place.
do any of you readers agree this would help???
I am borrowing a trusted format here to understand your feeling about truffle oil.
I have heard and read every gamut of opinions - from it being the most luscious and delectable thing ever created... to Scott Conan saying truffle oil has no business in any fine dining establishment because they're not made from real truffles.
All I know... the last few times I have eaten anything truffle, i tend to get acid attacks!!! So now, when people push on me truffle oil when in a restuarant, I am not impressed.
Is it that my tastebuds are not very refined?? Am i just not ready for such a delicacy?? Or are you on Scott Conant's side and think truffle oil is something that's does not belong on our food?
YEAH or NEAH???
great addition to any salad...
Lately I have been reading LOTS of reviews on tacos and Mexican cooking on the site. Just as an FYI... there's more to Latin cooking than just tacos. Just saying...
I know Mexicans account for approximately 70% of the Latin/Hispanic community in the US, but there is more to Latin America and its flavors than just tortillas in all their iterations.
Do you, fellow readers, agree???
In a serendipitous turn of events, I will be visiting Quebec City and Montreal very soon... and given this sudden switch in travel plans, I am realizing I do not have time to do my Canadian food research as I would normally do.
I know I want to try a great vegetarian poutine... what other Canadian VEGETARIAN delicacies should I also try during my upcoming trip???
My travel companions are not vegetarian, but any recommendations should have plenty vegeterian options for me. I get hungry when I travel. :)
I saw yesterday this FoodNetwork Special called The Big Waste. It was impactful to see all the waste that goes on in the food industry in the US. All the flour wasted from bakeries, the animals people don't want and the produce that is "not as perfect"people are not purchasing. It enraged me to see how much supermarkets throw out everyday because people are "not interested to buy" certain products if they have a small blemish.
At first I was upset at people for being so wasteful in farms and discarding perfectly good food. But then I thought... who's really creating the waste?? Is it the regular consumer who discard it or is it the butcher and the farmer who are not looking for ways to market us these "rejects", which according to them are perfectly fine??? Sure it takes a little bit more effort and time, but why discard good tomatoes into the compost heep instead of putting them all together and selling them cheaper to those who are willing to buy them?
Bobby Flay, Michael Symon, Anne Burrel and Alex Guarnaschelli did a meal made out of foods supposed to be waste the next day. But was this waste because people were wasting it... or was it waste because the businesses did not want to use it anymore??
Did u see the special??? Who's more at fault here - the consumer, the purveyors or both?? Any thoughts???
This my upgraded recipe for coquito, the Puerto Rican version of eggnog. It has 4 types of milks - evaporated, condensed, coconut milk and coconut cream. Its easy to make and the holidays in PR would not be the same without it...
This pic might be here in Photograzing already... but I wanted to submit it for the Edible Gifts Cook and Tell. These are delicious and perfect to offer as hostess gift for the holidays...
Following Kenji's recomemndations... I had my first ever vegetarian Bahn Mi and I was NOT dissapointed... Thanks!!!
Gotta love a Pizzeria with it own built-in Radio Station...
A poll in SLICE today brought to the forefront a question I have had for a long time... What's the real difference between a Pizza and a FlatBread??
Most flatbread recipes I see around start with pizza dough... Most flatbreads I see do not include cheese necesarily, but then again there are cheese-less pizzas too... So is there really a difference??
What makes a pizza a pizza and a flatbread a flatbread?? Is this just semantics?? Or a way to bring more haute-ness and charge more for something we all know and love???
I tried to look for an answer among Kenji's 200+ question/answer article, but I couldn't find anything there. Share in your POV on this... Gracias.
Queso Blanco from Puerto Rico... and it's best incarnation is frying it.
We're in avocado season and we have all these avocados ripening all at the same time. I am eating avocados in every meal possible... but there's so much guacamole I can eat in one day.
Have you had any experience FREEZING avocados?? Does it work?? Should I mash them before freezing? Should I freeze the whole fruit? Is this a bad idea???
Please help me and my aunt who are drowning in avocados... and would like to save some for later use if possible.
The best ice dessert I've had in a long time... refreshing, sweet and sooooo easy to make.
My favorite way to enjoy and albóndiga is in a sandwich!!!! These are made of soy crumbles, but are extremely delicous...
High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing over a dozen different kinds of tofus.
So, I made some mushroom catsup, and while it is fascinating and tasty, I really have no idea what to do with it. I've used it as steak/burger sauce, and in bloody marys (AMAZING), but I can't think of any...
Deliciously simple and crispy... the perfect late-night snack....
Herbivoracious, a new vegetarian cookbook from former Serious Eats contributor Michael Natkin, embraces flavors from all over the globe, with recipes that will satisfy vegetarians and omnivores alike. All week we'll be cooking from the book; enter to win your copy here!
When Roy Choi recently announced that he's going vegetarian, the food world freaked out a little. Wait, the same dude who made Korean short rib sliders and pork belly tacos a thing? The Korean-American chef who started the Kogi truck back in 2008 (there's now a fleet of five trucks plus four brick-and-mortar restaurants, and he's working on a memoir, Spaghetti Junction) shared the news on his blog, Riding Shotgun. He wrote: "Animals be talking to me. They told me... stop. Stop, Roy. Please." Choi told us about his favorite spots for meatfree eating in Los Angeles.
I can't get enough of plantains, which is a good thing because Colombians eat them by the mocilla-ful. Over the course of this series, they'll show up in multiple forms. Black-skinned and sweet, roasted with guava paste and cheese, green-skinned and starchy, boiled into a thick soup, or shaped into cups and filled with ceviche. This week, however, we're talking patacones, which, depending on exactly where you are, are also called tostones.
Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions.
This week, you showed off your preserving skills with strawberry-balsamic jam, peach butter, and much more. Take a look at your jams and jellies!
Ah, summer. The heat doesn't stop me from baking, but it does make me think about seasonal ingredients. The farmers' market is bursting with fresh produce but it's hard to translate some of them into bread. What about corn, you say? Throw some fresh corn along with the cornmeal into the muffin batter.
To say I await tomato tarts all year is not an exaggeration. In fact, I blame my love of tomato tarts for the ridiculous number of tomato plants in my garden each spring. Just the promise of a tart influences my tomato selection. I'm always thinking, "How will this kind look/taste in a tart?"
Perhaps all of you are using your backyard basil for Margherita pizzas and your mint for mojitos, but we didn't get a lot of submissions this week. Still, some gorgeous herby desserts from Rashmi P, Melissa W, and KarmaFree Cooking.
The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here.
Last week for our Weekend Cook and Tell we asked all of you to tell us about the one item in your kitchen that you just can't live without for a challenge we called Golden Gadgets. Responses ranged from high tech and powerful (think Vitamix, the be-all, end-all of blenders) to the tried and true (a 50 year-old flat grater, passed down for generations). Here's a look at the gadgets that get the most play in your kitchens.
Before going gluten-free, it wasn't unusual for me to travel three hours for a good lemon bar. The siren call came from Rosie's Bakery in Boston. I loved these bars. Made with a tangy lemon topping on a thick, buttery shortbread, I picked them over her famous Chocolate Orgasm brownies every time. It was time to set out to make my own gluten-free version.
Shopping for some Mexican ingredients is quite simple—but if you want to go beyond the Goya aisle, New York has a lot to offer. Here's a tour of Mexican ingredient shopping all over the city.
Give a Latin twist to your cranberry sauce... Guava Piña is the way to go!!!...
These are great alone as a snack or to top a salad. The fact they taste like "chicharrón" is an added plus for vegetarians......
Last week for our Weekend Cook and Tell we asked all of you to say goodbye to summer with a challenge entitled A Fond Farewell to Summer (Produce), a chance to celebrate the end of the season and share your favorite late summer recipes. Let's take a look at some of our favorite farewell dishes.
In addition to some more general food-culture topics that our Culinary Ambassadors have been sharing, we also asked them if they'd recommend some great locals-only spots to eat for any SE'rs who might be visiting the country or region in question. Here, MadelynRodriguez three spots in Puerto Rico.
In Puerto Rico I have to shop around. I love Costco for some of my produce—tomatoes, lettuce, berries, and mushrooms for stuffing.... I go to a regular supermarket for basics (like cereal, milk, and produce) that I do not need 10 pounds of at one time. I visit a health-food place to get my vegetarian goodies, like eggless mayonnaise, tofu, brown rice pastas, quinoa, etc. —MadelynRodriguez
Vibe colors, coconut cream, coconut flesh, rice flour, palm sugar and eggs... these are just a few of the components of Thai deserts. I really had the time of my life eating so many delicious sweets while in Thailand. They...
Last week on our Weekend Cook and Tell challenge we asked all of you for your favorite squash recipes for a challenge that we called Squash Invasion! Since marrows are so plentiful this time of year the challenge ended up being quite well received, giving all of us lots of ideas for how to tackle mountains of squash. Let's take a look at some of our favorite squash creations.
These days they serve them lots of "comida criolla," or local fare such as rice and beans, lasagnas, pepper steak, and even "pastelones," which are Puerto Rican casseroles made sometimes from sweet fried plantains or mashed potatoes. They also offer lighter fare, such as sandwiches, wraps, or even hot dogs, if that's considered light. There are some salads, but if the kids say they will not eat them, they will not give salad to them—as if kids really know what's best for them!