Food Lush

Recipe Organization

By Natalie

How are you storing your recipes? I REALLY want to know.

Back in the day, circa 2010, I would print all the recipes I loved and file them in a HUGE binder. The binder had chicken, beef, pork, etc dividers. Then when I would sit down to menu plan I would flip through each section and plan 4 beef meals to have on every Monday of the month. I'm not that rigid but you get the point.

Jump ahead now to 2012. Currently I'm using 2 different means my Google reader and Pinterest. Whenever I see a meal that I like I pin it on Pinterest in the hopes that when I'm menu planning for the month I'll come back to it. The down fall of Pinterest is I don't find it that easy to search through your boards. I think I also need to start dividing my Pinterest boards  into meat, pasta, seafood, desserts, etc.

With google reader, I search the entire reader for a main idea, like pasta or seafood. Then I just write the recipe down on my paper calendar for the menu planning. When the day comes to make the meal I pull it up on my phone or laptop and look at it while I cook. Much greener! If google reader was to ever go away I would be lost.

How do you stay organized? Are you like Carrie and use Evernote?

Top Chef Texas: Episode 12

By Sarah

We join the Top Cheffers in the kitchen where Padma, clad in yet another godawful outfit (seriously, what is up with the Larry the Cable Guy t-shirt-as-a-dress?), is standing with Emeril and CAT CORA(!!!) Cat Cora is my favorite Iron Chef ever OMG fangirl!

Ahem, now that that's out of the way...

For the quickfire challenge, the chefs are split into teams of two and they have 40 minutes to peel and de-vein two pounds shrimp, shuck and cut a whole mess of corn, and make a pound of the perfect fettuccine. Any time left will be dedicated to cooking a dish with those three ingredients.

Sarah and Lindsay get started, with Lindsay on shrimp duty and Sarah making the pasta and they are the first to finish their mise en place with about 16 minutes left. Ed and Paul finish second, with only 10 minutes left. Meanwhile, Grayson is mucking up her team's pasta, while Chris works on corn and they finish last.

Paul's shrimp doesn't make it to the plate, so they're disqualified, and with immunity off the table from here on out, Grayson and Chris end up winning the quickfire (and 10,000 large!) I guess her pasta wasn't as bad as it looked!

Moving on to the elimination challenge! The chefs who are currently teamed up together will be facing off against one another as they cook for 200 people at a charity block party the next day. It's dish-for-dish up in this piece and the chefs meet quickly to decide what they'll make.

Now here's where I complain about the sell-out Top Chef has become. After the chefs announce what they're planning to cook, Padma mentions that those dishes are all "too heavy" and that the sponsor -- it sounds like Chealthy Hoice -- wants them to cook something more healthy.

So! It's turkey meatballs and low-fat chicken salad and ... What has this show even turned into, right?

That being said, I'm digging Chris's idea to use pureed tofu as the binder for his chicken salad. I saw this once on Diners, Drive-Ins & Dives and have been itching to do it myself.

One thing I like about this challenge is that the chefs on the bottom will be decided upon based on who gets the least amount of votes from the block party guests. Normally in these challenges, the chefs specific parameters for how to cook and then they ultimately have to cook to please the judges anyway. Not so in this challenge!

In the top are Paul (some Asian meat dish -- I can never bother to pay attention to what he's making anymore), Lindsay (Mediterranean-style meatball), and Grayson (chicken salad sandwich.) Even though they're in the top three, Grayson rolls Lindsay under the bus when Tom questions her about whether or not chicken salad could win the challenge. In the end it doesn't matter, as Paul wins. Again.

Back at Judges' Table, sadly, Chris's tofu chicken salad (not delicious-sounding when I put it like that, I guess) gets sent home.

And we're down to the final five! I've gotta say, I'll be surprised if Grayson makes it past next week. She's barely eked her way out of each challenge and I just can't see her sticking around much longer. I'd like to see Ed, Sarah, and Lindsay make it through. Unless Paul totally drops the ball, I'm pretty sure he'll make it to the final round, but what can I say? I love an underdog!

Recipe Round-Up: A busy week in food-blogging!

By Nicole

[Photo of Pear and Walnut Sour Cream Coffee Cake by Cheri of Kitchen Simplicity] 

Check out some of the most enticing recipes posted around the web this week. They look delicious and are surely worthy of a whirl in your kitchen and mine.

Blueberry Dessert Pizza by Spoon Fork Bacon

Homemade Spaghettios with Meatballs by Tracey's Culinary Adventures

Shortrib and Porcini Lasagna by Pink Parsley

Blue Cheese Risotto with Kale by We Are Not Martha

Moroccan Chicken Stew by Soup Addict

Warm Coconut Rice Pudding by The Bitten Word

Caramel Apple Snickerdoodle Cookies by Eat the Love

Clementine Soy Chicken Thighs by Healthy Delicious

Chocolate Chip Salted Caramel Cookie Bars by Two Peas and their Pod

Easy Cheesy Chicken Noodles by Pinch of Yum

Quinoa Meatballs by Taste with the Eyes

Greek Pastitsio Casserole Style by Mel's Kitchen Cafe

Pear and Walnut Sour Cream Coffee Cake by Kitchen Simplicity

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce by Simply Scratch

Black Bean and Butternut Soup by Sprouted Kitchen

Crockpot Chicken Chili by Everyday Reading

Feed Me: Blueberry Scones

By Elisabeth

Until not long ago, I had never attempted to make scones. I had tasted a few here and there. They just never did it for me. Too dry, not sweet enough, not sure what, but I knew they were no donuts. I found a recipe I thought I could master and made an attempt. What was so great about these scones, besides their flavor and texture, was their ability to be frozen. I made an entire batch of dough, cut them into rectangles, then froze half of them. I was certainly please recently to find the leftovers sitting in the freezer talking to me saying, “HELLO, LOVER.” One word: Delicious.

Bluebery Scones

Original Recipe: Smitten Kitchen

Makes 12 to 16

2 3/4 cup all-purpose flour
1/4 cup sugar (+ 1-2 tbs for more sweetness. I lean on the side of more.)
1 tbs baking powder
1 tsp baking soda
6 oz of butter, in 1/2-inch cubes
1 cup blueberries (or any other fruit you’d like to use.)
3/4 cup buttermilk

Turbinado or sanding sugar for sprinkling (optional, All I had was regular sugar.)

Preheat oven to 375°.

Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.

Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together.

Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (or just pat it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with sugar here. (I took half my batch and froze it. Adding a few minutes of bake time when I finally did use it.)

Bake on an ungreased baking sheet or with parchment paper for 25 to 30 minutes, until lightly browned.

{photo credit: me}

Valentine's Day Party Sweets

By Dani

One of my besties and I are having a little all-girl's night for Valentine's Day, and I am bringing a few sweets to share. Because what Girl's Night Out is successful without at least one sugar coma, amIrite?

So, I decided to go snooping around on Pinterest and oooooh gosh, you guys. Look at what I FOUND! Sugar coma, cute widdle pink hearts, Cupid eat your heart out, because these cupcakes are only for the girls:

Red Velvet Cupcakes from Bakerella.

Not to be so easily satisfied, I went and found more stuff. Like this:

Valentine's Jelly Pops

Raspberry White Chocolate Shortbread

Mini Nutella Cupcakes

And, ohmygosh you guys, bubbly AND frosting?! Pink Champagne Cupcakes

Espresso Shortbread

Sugar Waffles (wouldn't these be great with a side of Nutella and strawberries?)

And, just because we probably should not eat handfuls of refined sugar, HEALTHY Strawberry Shortcake Martinis

So this is a lot of options. What recipe or two do you guys vote for? Do have any favorite party sweets (that may or may not be shaped like a heart)? 

Quick, Cheap, Chinese food at home: Trader Joe's Orange Chicken

by Caitlin

I loved reading all of your comments on last week's post! I find it so interesting to hear what other people's "normal" is (whether we're discussing Chinese food or more esoteric topics). I'm also glad to have so many of you DC folks chime in on the wretched Chinese around here. It's nice to know we're not alone.

Since we're already talking about Chinese, I'll go ahead and let you in on a little secret. If you've been around here much, you probably know I'm not a huge fan of processed food, don't eat much of it, and try to only/mostly eat meat when I know where it comes from. That said, I love a Five Guys Burger, amongst other things. Other things like Trader Joe's Mandarin Orange Chicken.

It tastes shockingly like actual Chinese food, and at about $5 a bag, it's cheap. Bake or fry the chicken, heat the sauce it comes with, toss together, serve with steamed broccoli and rice. My husband and I usually have a bag of this in the freezer, along with some TJ's frozen broc, and there's always rice in the cupboard. It's a great, cheap Friday night indulgence that doesn't break the bank.

For all of you out there who lament not having a Trader Joe's near you, then I offer both my apologies and an opening to make a joke about how I think a "great Friday night indulgence" includes a frozen, pre-fab meal and my ass planted firmly on my couch.

(I also heard that Costco offers a similar version, though I can't speak from experience. You're lucky I told you that after you mocked my hard partying Friday night ways.)

Have you tried Trader Joe's Mandarin Orange Chicken? Or do you have another favorite Friday night treat, from Trader Joe's or elsewhere?

Photos from suburban-spoon.blogspot.com

Writer Helping Writer(s): Vegetarian Meals

By Jessica

Our dear Kristie is coming up on a particularly grueling part of her day job wherein she will be spending many long hours at work for MANY MONTHS and when I say many, I mean that she'll be eating her meals at work. The majority of her meals. That sort of schedule can make meal planning difficult (what am I talking about? *I* have difficulty meal planning on my best day) and eating vegetarian (or vegan) can add an extra layer of complication.

I offered to take on the task of suggesting some quick and easy veg friendly meals that she could tote along to work. Note: I eat vegetarian, not vegan but usually it's not hard for her to tweak my stuff to her liking. 

I tried to come up with things that would use similar ingredients in multiple ways to make shopping more streamlined without the meals being identical to prevent boredom. I also went mainly for real foods that she could cook on a day off and take as leftovers during her working week so that the kids would have real foods as well, not just salads (but there are a couple of salads in there too) or pre-packaged convenience foods which would obviously be the simplest option.

Main ingredients: Chickpeas, Zucchini

Chickpea salad (essentially as a replacement for tuna or egg salad) which could be eaten in a wrap, on a sandwich or stuffed into a tomato. I used mayo in mine and I also pulsed mine in the food processor briefly to make it more like tuna salad and easier to eat in a sandwich or stuffed into a tomato. You could obviously stick with the original recipe or use veganaise, either way. I really didn't use the recipe for anything more than the idea, honestly, I made it exactly as I would my own tuna salad and well,  I am ADDICTED TO THIS.

Stuffed Zucchini 

Marinated Garbanzo Beans I LOVE these. Seriously, I make them all the time. My suggestion to make them into a meal is to take zucchini and run it through a mandoline so it comes out like spaghetti pasta ribbons. Slap the ribbons into a mason jar, top with the marinated ceci and eat as a cold pasta dish. YUM.

Braised Coconut Spinach & Chickpeas with Lemon

Main Ingredients: Quinoa and Black Beans

Veggie burgers I've already posted about these but I love them.

Quinoa salad with black beans

Barbados Black Bean Cakes with Mango Salsa

Quinoa wrap

Personally I also just like to spice up some black beans with traditional taco seasonings, mustard seeds, nutritional yeast and some turmeric and cook them down with a bit of veg stock. I then slap that mixture into a soft tortilla (your choice) and top it with some cabbage, shredded carrots and avocado tomatillo dressing.

You could use the leftover cabbage and carrots to make a coleslaw, make some baked beans, a cheese sauce and throw the whole thing over tortilla chips with the dressing or salsa of your for nachos.

Main Ingredients: Lentils, Kale (or Spinach) and Tomatoes

Red Lentil and Spinach Soup 

Crispy Squash Salad with Lentils and Goat Cheese (I know, you could maybe sub the cheese)

Lentil Meatballs in Lemon Pesto

Skillet Gnocchi with Chard and White Beans (I subbed kale for the chard when I made this)

Tomato Basil Parmesan Soup (I'd sub veg stock for the chicken stock listed in the recipe)

Here's an idea I have for something that could be "cooked" in tandem at home and at work. Roast up some veg at home (whatever veg you prefer, I love the frozen Normandy mix from Costco and always have it in my chest freezer in the garage) keep a container of couscous at your desk and some veg stock in the work fridge. When you are hungry just heat up the correct amount of broth in the microwave and pour it over your measured amount of couscous, slap a cover on it and let it sit while you reheat your roasted veg. Once everything is ready, mix together and bam! Dinner!

I have a ton more ideas, but hopefully this helps! 

{Photo credit: me}

My favorite strainer

by Elsha

Over the course of my lifetime I've used many, many strainers. As I would assume most people have. But I have a favorite, and it's the one I grew up using. One of these:

{photo credit: amazon.com} (Ours is yellow.)

It doesn't seem like anything special, but if it's clean it's always the one I'll use. The handle lets you hang on to the strainer without worrying about steam burns, and it's relatively small so it's not awkward for one person to use. I use it for everything from straining pasta to washing fruit or rinsing canned beans. And I love it.

Do you have a preference when it comes to strainers? Also, do you call them strainers or colanders? I always say strainer (as evidenced by this post).

Buffet-Style Coconut Shrimp

By Ariel

I laughed a little when I read Caitlin's post last week concerning local Chinese food, and it made me wonder what I'm missing out on. Here in western PA I'm going to go ahead and assume our American Chinese probably isn't the best in the land, but I love all Asian food, and super stereotypical Chinese buffets are right up my alley. One dish that isn't always available is coconut shrimp, a creamy sweet twist on it's fried counterpart. I LOVE this dish, but can't always find it. I've been, ahem, researching (not for myself, of course, but for you!) many many recipes, and I think I've found the right one.

I found the jackpot recipe via yireservation.com. The only things I changed were substituting coconut milk for cream (this was entirely because I couldn't find cream ANYWHERE), used about 1/4 cup heavy cream and a tablespoon of corn starch to make the sauce a little thicker and creamier (personal preference), and I used panko instead of breadcrumbs. I think panko makes for a crispier crunch, but your favorite frying method should work.

The only drawback was that the dish was so good I, um, ate it all. Diet fail, but SO worth it. Isn't it a great feeling to really nail down your favorite restaurant dishes? Anyone else crack any recipe codes lately? 

Another Fun Ikea Kitchen Item

By Leslie

I was over at a friend's house for dinner the other night and she was serving water out of the cutest glass bottle with a stopper.  It felt so chic and restaurant-like.  Then it hit me that it was the same bottle we had used when we co-hosted a friend's bridal shower a few months ago.  We filled them with lemonade, put a label on them that said "Bridesmaid Lemonade"  and gave them away as favors.  (As it turns out, I happen to have 10 of them in my basement leftover from this shower.)  You better believe I WILL be using them for water and other beverages in my own kitchen from now on.  The possibilities really are endless.  They are classic, simple, elegant and you can fill them with anything.  Another friend is on a homemade Bailey's kick right now and I'm thinking these bottles would be perfect to use as gifts.  

Ikea SLOM Bottle with Stopper

Ikea seems to have everything these days!  At the time they were $1.99, but I believe they are now $3.99 each. Still a good deal if you ask me!  I searched around online and similar bottles were in the $10 range.  Is anyone else a fan of these?  What are you using them for?