singlebychoice:

YUMMERS……

foodwhore:

Dirty Pirate Popsicles - Coke, Captain Morgan spiced rum and Kahlua.

to this I say yes.

halfbakedidea:

This humble-looking meal is one of the tastiest home-cooked dinners we’ve had in a while. Avgolemono, or Greek lemon-chicken soup, is easy to make and incredibly delicious. Its light and rich at the same time, thanks to the tempered egg/lemon mix you whisk into the broth. 

I made it from this Avgolemono recipe over on Simply Recipes, one of my favorite online recipe sites. I used 2 eggs + 1 egg white instead of 3 whole eggs, and added half a cup of chopped celery to the onions (per a recommendation in the comments) but otherwise kept it to the letter. 

I recommend going the extra mile and making your own chicken stock/broth. I did this today by first simmering/low-boiling a whole, skinned chicken in plain water for about an hour. This gave me chicken I could shred up for the soup later, and also an entire pot of delicious chickeny broth. After I shredded up the chicken, I took all the bones and put them in a roasting pan. I roasted them at 350 for about an hour, and if I could describe how good my kitchen smelled during this time I’d win a Pulitzer. I took the roasted bones, covered them with cold fresh water, and brought those to another simmer, skimming off the scum and fat periodically. It took about 3 hours, adding more cold water as it simmered off, but the result was worth it… a golden, chickeny stock I combined with my first meaty chicken broth to form the base of my soup. If you can’t do this during the workweek, you can get it done on the weekend and freeze both broth/stock until you want to use it. Its worth it. It makes a huge difference.

Serve with lemon wedges and good, crusty bread. And if you’re like us, a bottle of $2.99 Charles Shaw Pinot Grigio you stuck in the freezer for 15 minutes. 

Stir-Fried Bok Choy

Planning the dinners this week. I’ll be using this one for sure.

Found via epicurious

Ingredients:

• 3 1/2 tablespoons soy sauce, divided
• 4 teaspoons Asian sesame oil, divided
• 3 1/2 teaspoons unseasoned rice vinegar, divided
• 1 14- to 16-ounce container extra-firm tofu, drained
• 2 tablespoons peanut oil
• 4 green onions, chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 2 garlic cloves, finely chopped
• 4 baby bok choy, leaves separated
• 12 cups loosely packed mizuna (about 8 ounces)

Preparation:

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Read More http://www.epicurious.com:80/recipes/food/views/Stir-Fried-Bok-Choy-and-Mizuna-with-Tofu-362936#ixzz1tU2x1VMG

Chilled Soba with Tofu and Sugar Snap Peas

found via

For sauce:

• 1 large dried shiitake mushroom
• 2 1/2 cups water
• 8 (1-inch) pieces kombu (dried kelp)
• 1/2 cup soy sauce (preferably Japanese)
• 1/4 cup mirin (Japanese sweet rice wine)
• 3 tablespoons ponzu sauce (not containing dashi)
• 1 tablespoon sugar
• 1 tablespoon Asian sesame oil

For soba:

• 1 pound sugar snap peas, thinly sliced
• 10 ounces baby spinach (16 cups)
• 1 pound dried soba noodles
• 1 (14- to 18-ounce) package silken tofu
• 1 cup thinly sliced scallions, divided
• 2 tablespoons thin matchsticks of peeled ginger

Make sauce:
Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.

Cook noodles and vegetables:
Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.

Return water to a boil.

Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.

Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.

Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

Read More http://www.epicurious.com:80/recipes/food/views/Chilled-Soba-with-Tofu-and-Sugar-Snap-Peas-242834#ixzz1mFOqzK7D

jezebelthegreat:

yackattack:

Baked Spicy Sweet Potato Tots with Chipotle Aioli

These sweet potato tots are baked instead of fried, and filled with tons of Vitamin A; pair it with a chipotle sun-dried tomato aioli and you’ve got a winning combination!

Get the recipe at Vegan Yack Attack!

These sound pretty damn delicious.

pocketcontents:

delishytown:

Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing

This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. This salad is delicious and very healthy!

Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango. 

Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you just let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil. 

Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

A thing I need in me.