Down with flour! The bleed of the unadulterated berries is my favorite part. I'll try this method next time I have huckleberries on hand.
This was dinner tonight, and, I have to say it was a fantastic surprise.
I wasn't sure how it would turn out, with the harshness of white vinegar, and the seeming disconnect between the raw kale/roasted potatoes and mushrooms. But, kale is a popular winter salad green in our house, so I am always looking for new ideas.
Definitely a repeat recipe, and the dressing will make a recurrence in other salads.
Usual suspects: Sandwich built on frozen bread (PB&J, tapenade and vegetable), gorp, hummus and radish, apple, water, alcohol wipes. I've also brought leftover Indian food and egg salad with kimchee ... you're welcome seat mates :-)
I always pack food, which served well on two international flights where the airline ran out of the requested vegetarian/vegan meals.
I've made Jeni's both with and without the buttermilk — it's a solid recipe either way, and more strawberry and cream w/o the buttermilk tang.
I generally go for a flavor- and proportionally vegetable-heavy pasta salad. Sauces are optional, and, occasionally, unnecessary when a good spice and flavor is applied (as in the example).
Extra gooey and semi-hard cheeses can work. Toss small chunks of gooey or shredded semi-hard cheese ( 1-2 ounces per lb of pasta) with hot pasta until combined — no sweaty weird cheese.
+1 on no mayonnaise ... especially when combined with tons of sugar and hardboiled eggs. Urk.
@gaffer don't think of it like French fries with a side of ketchup. If you're looking for a comparable, poutine is more akin to nachos with the crispy bits on the outside of the pile, softer as you reach the center.
mmm. Poutine. Now I want some!
Interesting history. Cold cereals were foreign to me as a kid, but hot grains made an occasional appearance in the winter.
As a result, I was horrified the first time I encountered cereal. Milk and sweet cardboard? No. Where was my peanut butter toast? Or, better yet, cheese toast
My husband's a huge fan of raisin bran and lucky charms.
@Arlius — mine didn't "rise dramatically" either on the first rise, less than 1x to my eye. A combo of a really large bowl (4-6 quart) and 60° kitchen? But, I persevered and moved the dough to the cast iron skillet. It's rising nicely now.
Second @dorek's question.
This soup is fantastic.
- Vegan desserts that will appeal to a super-sweet, dairy-loving audience
- Tofu, tempeh and such
- A few simple, quick week night meals
And, I know you cover this anyway, but in case you need encouragement: techniques, flavor enhancements, etc.
Maryland fried chicken is the state's best-kept secret. My MD-native husband had never heard of it until we were in Georgia and saw a restaurant advertising their version of Maryland fried chicken.
Still haven't seen it in Maryland!
This is quite possibly the best broccoli soup I've ever had — rich and complex flavor without being bogged down by tons of dairy.
Forbes and Economist ads are taking over the entire screen on iPad/iPhone right now. Any chance the full-screen ads can be taken down?
Yes, please post more kale recipes! Substitute another green if you're not a fan.
@Leang Chaing — not the OP, but I have been experiencing the same problem over the last few weeks. I haven't noted a recurring/specific ad, but I generally give up and move on if the page doesn't load quickly.
This is on an ipad4 and iphone5S, software up to date on both.
Agar agar is a good vegan alternative for gelatin.
I forgot some essentials: hand crank burr grinder and aero press.
I've done this a time or two (military brat, wife, frequent mover) and having learned from my mother pack a box with:
Paring knife (or, more frequently, pocket knife)
5 qt Dutch oven (or similar pot)
Cast iron skillet
Mid-size mixing bowl
Place settings (2 for us)
Salt, pepper and small bottle of olive oil
I am that girl. Give me a new to me, well-regarded place and I will be tempted to order everything.
Between myself and my mother, we attempted to order 2/3 of the vegetarian menu at an Indian restaurant. The waiter finally exclaimed "too much, too much!" while my husband just covered his face :-)
It was too much, but the leftovers were fantastic.
No no no no. If you are a regular, ask the restaurant to stock a bottle or two of tonic. Otherwise, grow up and order something else.
Roasted kale, potato and tahini
+1 on the fridge. We go through a jar (tin?) rather rapidly, so it probably wouldn't have time to go rancid, but I'd rather not get a nasty surprise.
In addition to the above, I use it in potato kale salad.
@magtured & marais
I was just coming here to add the all-important gin. Vodka is used on occasion, when someone's left the remnants of a bottle after a party, but if I'm planning to make a bloody mary as a treat, only gin will do.
Cute picnic basket!