I made this Indian style tofu with tomatoes and peas for Savor Health’s “Savor Cooks” series. It’s a twist on Mutter Paneer (mutter means peas) but instead of paneer cheese I used tofu.
This recipe uses mostly pantry and staple ingredients (onion, garlic, ginger, spices, tofu, frozen peas and canned tomato).
I ate it with plain yogurt on top.
For the full post and recipe, click here.
I talk a lot about branching out with the types of recipes and ingredients I make and use. Seafood is definitely one of those categories that I frequently say I need to cook more of and want to feel more confident cooking.
I am picky about where I buy my food from, especially when it comes to animal products. I also like the concept of using smaller amounts of meat and seafood rather than making it the focus of the plate.
So this linguine with clams, a classic pasta dish that I typically would not think to order or make, was a good way for me to balance my love of carbs (pasta with breadcrumbs = YES!) with my desire to cook more seafood.
I bought the clams from a vendor at the farmers’ market. For those in New York City, they were from Pura Vida Fisheries. I also learned that clams do not have a season. One can purchase clams year-round.
The recipe I used comes from Bon Appetit. It involves making homemade breadcrumbs with lemon zest, slicing LOTS of garlic on the mandolin slicer and making a pan sauce with olive oil, pepper flakes, anchovies (another ingredient that I know I should, but don’t use often enough) and wine to steam the clams in.
For a seafood cooking novice like myself, clams cook in about 7 minutes, and it is SO exciting to open the lid of the pot and see that the clams opened.
So…I got married in October 2017 (!). It was a blast, and one of the highlights from the wedding was making all of the desserts. I wanted to document what I did so that I can look back and remember my method. And maybe this will inspire/help some of you out there who are interested in baking for a big party.
It was actually quite doable and fun. Using the FREEZER and prepping over a week before the big event was a huge help. Also helpful was having an excel doc or google sheets doc to organize the planning and do some math conversions.
I tried to keep the desserts simple – no fondant or excessive frosting or design. I also tried to keep with traditions and did a tiered cake for a fancy look, and I had the same cake in sheet pan form to make it easier to serve the masses. My favorite types of desserts are classic, simple, and homemade looking. So I went for the naked cake look (frosting between cake layers only) for the main cake.
Here’s what I made (guest count was ~70-ish people): Continue reading
I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.
Each month, members of this community receive a unique recipe challenge. This month’s challenge is: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’
December is a month of entertaining, rich foods and lots of desserts. I work with a group of dietitians at a hospital and we have been eating baked goods like crazy. It’s getting a bit out of control, but we are enjoying ourselves and still taking the stairs over the elevator when we can and eating our veggies…
…and speaking of veggies…For this month’s theme I chose the My New Roots Cookbook page 217, a roasted parsnip recipe with lots of fun and festive accouterment – pomegranate seeds, chopped mint and fresh za’atar. Continue reading
I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.
Each month, members of this community receive a unique recipe challenge. This month’s challenge is: Naturally Colored Holiday Treats and Trimmings. Holiday feast season is upon us. But there’s lots of room on the table for brightly-colored, nutritious foods. Show us your sweet or savory, naturally-colored/naturally-dyed holiday fare.
For this month’s Recipe ReDux post, I was inspired by a dish I recently ate at Jack’s Wife Freda in New York City. The spiced beet dip on the “shares” section of the dinner menu is Continue reading
