Hello again! It seems I’m only around for Secret Recipe Club reveals but I’m hoping that with my third trimester quickly approaching I’ll finally be back to regular posting. We were hoping that my HG would let up in the second, and it did for a bit, before coming back with a vengeance. Still, I had rather be dealing with that then back at the RE figuring out another infertility treatment.
With that said, once again my SRC buddy gave me the inspiration I needed to get back in the kitchen. This month I was partnered with the incredible Vicky of Things I Made Today and WOW! is her blog incredible. I was blown away by all the incredible options, and the blog’s crisp clean style made it oh so easy to find tons of delicious treats. Given my constraints, I had to limit myself to things that were quick and easy – and seasonal so that I could do the bulk of my shopping at my office’s Farmer’s Market. That still didn’t narrow things down as I tried to focus in on my top 5: Cauliflower Fritters, Roasted Vegetables, Baked Ricotta, Carrot Fritters, and Corn Blinis. In the end the corn won out thanks to a delivery of fresh Eastern Shore corn from my fantastic MiL.
- 3 tbsp cornmeal (I used white)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 egg, beaten
- ½ cup milk
- 1 tbsp melted butter
- ? cup fresh corn kernels
- dash of cayenne pepper
- olive oil for frying
- In a medium sized bowl, mix together cornmeal, flour, salt, baking powder, (beaten) egg, milk, and butter. Whisk together until smooth batter forms. Stir in corn and cayenne pepper.
- Heat about a tablespoon of oil in a medium sized frying pan. Once oil is hot, scoop about 1 tbsp of batter on to the pan, leaving about an inch between each.
- Cook blinis for about 2-3 minutes per side, until golden brown. Flip and cook on other side for an additional 2 minutes. Transfer to a paper towel line plate and repeat until all batter is used, adding more oil in between batches if needed.
by AmandaE at dancingveggies.com
While VIcky topped hers with some mango salsa, I mixed up a quick topping of peaches and feta which worked perfectly. These delicious little treats were a huge hit and can only imagine how well they do at a party. In our case, they were a great pre, during, and post dinner treat.
Egg Foo Young
When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV. As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all. So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense. Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option. I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help. Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food. From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of. I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.
- 4 eggs
- 1/2 tbsp rice vinegar
- 1 tsp soy sauce
- 3 green onions, chopped (including greens)
- 2 shallots, chopped
- 1/4 inch piece of ginger, shredded
- 1/2 cup mushrooms, chopped
- 1/2 cup broccoli, chopped
- salt and pepper
- vegetable oil
- Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
- Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
- Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
- Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1
by AmandaE at dancingveggies.com
As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish. At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon. Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner. Nothing like a quick and versatile meal
Sweet Potato Latkes
Hanukkah is fast approaching, which means it’s time to bring out all of my favorite fried foods! The one time of the year where it’s encouraged to indulge in all things fried and dairy, and with that it’s probably a good thing that it only happens once a year.
This year I plan to share my four favorite Hanukkah recipes, all of which are vegetarian friendly and two of which are vegan friendly. First up on the list are Sweet Potatoes latkes, which are based on a recipe I got from a friend’s mom for traditional Potato latkes. This recipe falls in to the category of vegetarian friendly, though I’m sure a product such as Vegg could be used in place of the eggs to bind the ingredients.
- 3 cups sweet potatoes, grated
- 2 eggs
- 1/4 cup matzo meal or corn meal
- 1/4 tsp salt
- 1/2 tbsp curry powder
- lots of oil for frying
- Mix all of the ingredients in a large bowl.
- Heat the oil in a deep frying pan over medium heat. Test to see if the oil is hot enough by dropping water over the oil, if it dances across the top the oil is ready.
- Drop the potato mixture into the oil, a 1/4 cup at a time. Gently press the latkes down and cook on each side around 5 minutes, or until golden brown.
- Remove the latkes to a plate covered in paper towels and allow to cool before enjoying!
by AmandaE at dancingveggies.com
I love all the symbolism that is found in traditional Hanukkah foods, it just adds another dimension to a holiday that is already packed full with remembrance and celebration. I also love any excuse to eat fried foods, and have a feeling I’ll be spending more than 8 days in the gym working all of this indulgence off!
I’m also sending this recipe over to r/52weeks as part of the Middle East theme. While latkes originated in Europe, they are closely associated with Hanukkah and with that Israel. For a truly Middle Eastern dish please check out my post for Shakshuka.
Secret Recipe Club
I was hooked from the moment I saw the title of the blog I was assigned for this month’s Secret Recipe Club assignment, My Fiance Likes it so it Must be Good. From a quick glance I could tell that Andy has great taste in food since so many of Peggy’s recipes looked/sounded delicious. Recipes like Mint Chocolate Chip Cheesecake and Veggie Flatbread popped right at me, but this month I wanted a challenge. I wanted to try something new and different, and sure enough this site had the perfect recipe: Pad Thai! I know that I would have to modify it since peanuts are not welcome in this house, but this was one of the few recipes I had found where peanuts only featured at the end, making it easier to leave them out. I also replaced the shrimp with extra tofu and some broccoli, in order to make it closer to the Vegetarian Pad Thai my local place offers. This was Joe’s first time having Pad Thai, and based on his reaction to the recipe I can see this becoming a regular feature in the kitchen.
Ingredients: (serves 5)
- 1 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 4 tablespoons vegetable oil
- 8 oz. thick rice noodles
- 1 egg
- salt and pepper to taste
- 1 1/2 cups broccoli florets
- 8 oz extra firm tofu, dried/pressed and crumbled
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 thai peppers, seeded and minced
- In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
- Soak the rice noodles in hot tap water for about 25 minutes, or until they start to soften but not fully tender. Drain and set aside.
- Beat the eggs with a pinch of salt in a small bowl and set aside.
- In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the tofu and season with salt and pepper. Cook for about 5 minutes and then add the broccoli before cooking for another 5 minutes.
- Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and Thai chili. Cook over medium heat and stir continuously for about 1 minute. Add egg to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the egg noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
- Serve warm, topping with cilantro (or peanuts) if desired.
This recipe came together very quick, which is always a bonus on a crazy weeknight. I can also say this recipe now has the approval of a boyfriend and a fiance, so you this must be real good!