bodeswell + spinach   92

Custardy Baked Orzo with Spinach, Bacon and Feta Recipe | Food & Wine
11/25/17. Custardy Baked Orzo with Spinach, Bacon, and Feta. This time I followed the recipe almost exactly. I used only three slices of thick-cut bacon, and that seemed enough to me. I used frozen spinach and non-fat yogurt. It is a good idea to cook the orzo ahead of time, since it has to cool before mixing.
1/12/16. Custardy Baked Orzo with Spinach, Bacon, and Orzo. I did about 3/4 of a recipe of this and there were good leftovers. Good thing, because it was outstanding. I used regular-cut bacon and creme fraiche instead of yogurt, but otherwise stuck close to the recipe.
pasta  bacon  spinach  feta  yogurt 
august 2017 by bodeswell
Recipe: Creamy Chicken Alfredo Lasagna Roll-Ups — Recipes from The Kitchn | Kitchn
clever roll-ups using lasagne noodles. But they seem too long and too narrow Still, might be fun
pasta  lasagne  technique  cream  parmesan  spinach  mozzarella  cookedchicken  sauce 
february 2017 by bodeswell
Creamy Vegan Mushroom Lasagna recipe | Epicurious.com
no need to do this with lasagna alone, or even pasta. Intersting cashew spread keeps it dairy-free
cashews  mushrooms  lasagna  pasta  spinach 
january 2017 by bodeswell
Mushroom and Artichoke Lasagna | Cookstr.com
interesting mainly for the combination of artichoke hearts and mushrooms and pasta. No real point in the slow cooker. 6 to8 hours on low 3 to 4 hours on high
mushrooms  artichokehearts  ricotta  spinach  mozzarella  parmesan 
october 2016 by bodeswell
Roasted Pork Loin Stuffed with Spinach and Prosciutto Recipe - Giada De Laurentiis | Food & Wine
frozen spinach here, but I'm sure you could use baby spinach about an hour in the oven
porkloin  spinach  Parmesan 
june 2016 by bodeswell
Salmon-and-Spinach Cakes Recipe - Marcia Kiesel | Food & Wine
10/17/16. Salmon and Spinach Cakes. I stuck pretty close to the proportions, but used a pound of potatoes and a pound of salmon. This made 6 6-oz patties. This was way too much potatoes. Next time cut by at least a third and maybe half. I used my homemade creme fraiche instead of cream and added a tablespoon of lemon juice. Processed everything because I had cut the potatoes too large, and that was easier. I roasted them in the oven for 10 minutes per side, and they were cooked and only a bit crumbly. A bit dry too, so I made the sage and garlic aioli instead of the sauce in the recipe. Carmela fried a couple in a thin layer of oil, thinking rightly that fried potatoes are great. They did not stay together very well, but it was only a short refrigeration, and will try two with overnight and see. See updated recipe in Big Oven.
salmon  spinach  jalapeno  dill  cream  potatoes 
may 2016 by bodeswell
Cookstr - Feta-Spiked Turkey Burgers Recipe by Nisa Burns Cochran
3/8/16. Feta-Spiked Turkey Burgers. These were pretty good. I have no idea if I got the proportions right. I had 10 oz. of ground turkey and about two table spoons of whipped feta from Roasted Tomatoes and Whipped Feta on Toast and added some more crumbled feta. A good handful of roughly chopped spinach, which was too much. Forgot the salt and pepper, but I didn’t really notice. Carmela said ketchup and mayo was not the right sauce for it. I used cherry BBQ sauce, which was OK. Certainly could have added more seasoning to the burgers, for fun.
groundturkey  feta  spinach 
march 2016 by bodeswell
Quick Sweet Potato, Mushroom, and Black Bean Burrito recipe | Epicurious.com
Sweet potato is grated. Also calls for salsa verde. 4/21/18. Quick Sweet Potato, Mushroom, and Black Bean Burrito. The only part of this I did was the sweet potato, which is grated and then pan-fried. I added some onion and used the spices, and it was very good indeed. Could use that again. Not as sweet as a roasted sweet potato, but a nice addition to peas, spinach, grated cheese (Colby), rice and beans.
tortillas  sweetpotatoes  summer  mushrooms  blackbeans  limes  rice  cilantro  spinach  montereyjackcheese  avocado  stovetop 
february 2016 by bodeswell
Recipe: Double Spinach Pasta Casserole with Pesto & Asiago Cheese — Recipes from The Kitchn | The Kitchn
prepared pesto. a casserole. 11/30/15. Double Spinach Pasta Casserole with Pesto and Asiago. I used provolone instead of asiago and a basil/tarragon/walnut pesto that I had had in the refrigerator a long time, and tricolor fusilli (since I couldn't find spinach pasta!). It was very good, and I'd like to do it with asiago. Also substituted creme fraiche for the sour cream. A go-to.
spinach  pasta  asiagocheese  yogurt  pesto  cream  cremefraiche  go-to 
november 2015 by bodeswell
Potato, Sausage, and Spinach Breakfast Casserole Recipe | Epicurious.com
Frozen spinach, yay! Doesn't need to be breakfast. I bet the leeks have to cook more.
potatoes  eggs  sausage  spinach  leeks  gruyere  parmesan 
october 2015 by bodeswell
Spaghetti with Fantasy Sauce Recipe on Food52
5/1/17. Spaghetti with Fantasy Sauce. A very ordinary, and badly written recipe. It has the virtue of cream and leeks, but that’s about it. The spinach (I used much more) clumped and the cheese didn’t work into the sauce. The recipe said to add after, which was the right thing.
spinach  leeks  pasta  spaghetti  bacon  cream 
september 2015 by bodeswell
Recipe: Chickpea Waldorf Salad — Lunch Recipes from The Kitchn | The Kitchn
12/3015. This time, I made it close to original, with only the addition of avocado, and the substitution of creme fraiche for the yogurt. As good as ever. 8/5/15. Chickpea Waldorf Salad. This was excellent, even though I made many substitutions. I didn’t use the grapes, parsley, or the apple. I added some corn, scallions, and arugula. I thought it would benefit from a good dose of pimenton de la vera. Cranberries also a possibility. But excellent, and a good, filling salad for summer or winter.
chickpeas  salad  grapes  walnuts  apples  yogurt  spinach  go-to 
august 2015 by bodeswell
Cookstr - Szechuan-Glazed Tofu with Asparagus et Cashew Stir-Fry
11/2/15. Szechuan-Glazed Tofu with Asparagus and Cashew Stir-Fry. I eschewed the cashews. I cut way back on the heat. The glaze did not quite thicken, even after a fair simmer. But it was pretty good anyway.
ginger  vegetarian  asparagus  redpeppers  spinach  cashews  tofu  asian 
april 2015 by bodeswell
Chickpea and Spinach Stew Recipe - Janet Mendel | Food & Wine
3/25/15. Chickpea and spinach stew. Takes a little while to put together, mainly because of stemming the spinach and blanching it, but otherwise, a really good side. A go-to.
salad  chickpeas  saffron  spinach  side  go-to 
march 2015 by bodeswell
Mario Batali's Italian Meatloaf Recipe | Food Republic
1/27/15. Mario’s Meatloaf, Polpettone Ripiena. I made several changes that were very successful. I cut down on the amount of cheese in the meat. (I only did a quarter of the full recipe anyway.) Then I made two of those, rolling them out fairly thinly. I browned one of these in the pan, and then put it in a 425º degree oven for about twenty minutes, which was perfect. I put the other in a roasting pan with water, as directed in a 375º oven. After an hour, it was fully cooked, but not browned, suggesting that the extra time is needed. But the smaller meatloaf is much easier to handle and the browning the pan created a great crust.
Sausage  ground  beef  baby  spinach  mortadella  cascio  di  roma  Rosemary 
january 2015 by bodeswell
Spinach Salad with Warm Bacon Vinaigrette Recipe - Jose Garces | Food & Wine
3/11/15. Spinach Salad with Warm Bacon Vinaigrette. Pretty much did this completely, with blue cheese, plus avocado, although I forgot the prosciutto. I used regular spinach, and I like that better than baby spinach. Didn't use figs. Very good. A good variation on the green salad.
Salad  bacon  plums  figs  baby  spinach  almonds  blue  cheese  cabrales  prosciutto 
december 2014 by bodeswell
Southern Souffle: Ginger Gulf Shrimp & Pancetta "Carbonara" These Foodways Shape Our Lives…..
spinach isn't entirely necessary. 12/20/14. Gulf Coast Shrimp and Pancetta “Carbonara.” Although not carbonara in any real way, this was quite good. The ginger was not as strong as I feared, and everything came together well. I changed the order, doing the pancetta and garlic first, then the shrimp, then the stock. It does make sense to take the shrimp out while the sauce is reducing. I didn’t use any white wine, which seemed unnecessary, or cheese, which seemed inappropriate, or spinach, because I didn't feel like it.
shrimp  pasta  pancetta  ginger  cream  parmesan  spinach 
october 2014 by bodeswell
Grilled Swordfish with Miso Sauce Recipe - Masa Miyake | Food & Wine
the miso and spinach are pureed together. 11/16/14. This was very good and very interesting, although I'm not sure Carmela loved it. I didn't have sansho powder,though I learn that five-spice powder is similar. The miso-spinach sauce was a little flavored with mirin, so maybe cut back on that. I added more water than specified and that was fine. Could have a little more even. The glaze worked quite well, although need to remember to keep an eye on it. I broiled the fish on the lower setting -- thin steaks about four minutes on a side, and that was good. A go-to, maybe
fish  swordfish  miso  pickledginger  mirin  sanshopower  spinach  go-to  fivespicepowder 
august 2014 by bodeswell
Pasta with Tomato, Spinach, Basil, and Brie Recipe | Simply Recipes
Technique is cooking tomatoes and brie together in microwave. 6/3/14. Pasta with Tomato, Spinach, Basil, and Brie. This was very good. Cooking the cheese and tomatoes in the microwave worked perfectly well, although in the end, I put the whole wheat linguine into a pan with the sauce, just to meld it a little more.
pasta  linguine  fettucine  spinach  brie  basil  technique 
june 2014 by bodeswell
Spinach Salad with Apple, Dried Apricots & Pappadam Croutons
5/19/14. Spinach Salad with Apples, Dried Apricots, and Pappadam Croutons. This was very good; we liked the fruits and the pappadum added an interesting smoky overtone. Nice to have spinach for a change, but next time chop large leaves smaller. It called for baby spinach, but I used regular spinach, which has a little more texture. Very good.
salad  baby  spinach  feta  dried  apricots  almonds  granny  smith  apples 
may 2014 by bodeswell
Endive and Apple Salad with Warm Goat Cheese - Fine Cooking Recipes, Techniques and Tips
4/8/14. Endive and Apple Salad with Warm Goat Cheese. This has a lot of moving parts for a fairly simple salad. You have to reduce pomegranate juice (I had pomegranate molasses already), saute the endive, chop and saute the shallot and apple, warm the goat cheese with the toasted nuts, and combine parts in steps. I simplified some of those steps and it was fine, although the pomegranate dressing was too thick. Probably my pomegranate molasses was too thick for this.
Salad  endive  apples  goatcheese  hazelnuts  spinach  chives  pomegranatejuice 
march 2014 by bodeswell
Lemon and Garlic Chicken With Spiced Spinach - NYTimes.com
For the spinach, really, but the spinach is cooked in the chicken skillet, with spices added. Looks interesting
boneless  chicken  breasts  spinach  rosemary 
march 2014 by bodeswell
Stuffed Pork Tenderloin with Mustard-Caper Sauce Recipe | Epicurious.com
d 2 teaspoons coarse-grain mustard 1 (1-pound) pork tenderloin 1 hard-boiled egg, quartered lengthwise
bacon  spinach  mayonnaise  capers  project 
march 2014 by bodeswell
Meat Loaf Stuffed with Prosciutto and Spinach Recipe - Mario Batali | Food & Wine
3/3/14. Mario Batali’s Stuffed Meatloaf. For the first time, I made it exactly as specified, and I thought it was not as good as my usual recipe. His recipe calls for 2 cups of bread crumbs and 1 cup of pecorino for two pounds of meat (ground beef and ground pork). I used the meatloaf mix, 1.7 pounds of it, and found that when cooked the meatloaf was rather dry and extremely crusty and there was barely enough meat to hold the vegetables. I didn’t mind the crust too much (especially when it was warm), it broke up so much that the jelly-roll nature was lost. I doubt that 4-5 ounces more meat would have made the different. Other notes: I used mesclun and some baby spinach, about half of the baby spinach called for. I used a few slices of red pepper. Used smoked gouda, which did not melt. Maybe also a problem. Again, I don’t think those made a difference. I would use half the amount of bread crumbs, if not less. Maybe all the cheese, but I’d have to see.
meatloaf  spinach  prosciutto  carrots 
march 2014 by bodeswell
Meat and Potato Skillet Gratin - Recipes - The New York Times
3/31/14. Meat and Potato Skillet Gratin. This was fairly easy (slicing the potatoes was the only thing that took much time), and turned out very well. I thought it was a little too creamy. Maybe try it with skim milk?
cream  thyme  ground  beef  spinach  potatoes  gruyere 
february 2014 by bodeswell
Chickpea, Spinach, and Chorizo Frittata recipe on Food52.com
7/31/14. Chickpea, Spinach, and Chorizo Fritatta. This was excellent. For once, I liked the chickpeas. I only had a little chorizo, so I added some chicken sausage. 8/18/19. Chickpea, Spinach, and Chorizo Fritatta. Once again, the chickpeas were surprisingly good addition to the dish. I used some chorizo (only one small link) and should have used more. There was definitely more going on with it. I also used some chicken sausage, which was pretty much lost. Used cooked spinach, which was fine. I used five eggs in the cast-iron pan, and that was a small but adequate meal.
eggs  chickpeas  spinach  chorizo  pimentondelavera  go-to 
november 2013 by bodeswell
Midnight Pasta with Tuna, Pancetta and Spinach Recipe - Steven Wagner | Food & Wine
11/6/13. Midnight pasta with Tuna, Pancetta, and Spinach. Used Italian tuna for this, and it was good, if only because of the oil. Also pancetta from Frank and Maria’s. Interesting sauce that is made mainly from oil with no thickener except the pasta starch. The sliced garlic is also a main flavor component. But Carmela and I agreed that it somehow missed being what we wanted in a pasta dish.
tuna  spaghetti  spinach  pasta  pancetta  linguine 
november 2013 by bodeswell
Kumara (Sweet Potato) Tandoori Salad | Skinnytaste
11/4/13.Also made Kumara (Sweet Potato) Salad, which was quite good, although I substituted ras al hanout for curry powder and didn’t use the spinach, which is more of a decoration than anything else. Especially important was the raw red onion, which added a great counterpoint. I roasted the red pepper, just because the texture is better and it’s easy to do while you’re roasting the sweet potatoes.
spinach  redpeppers  currypowder  coconutoil  Sweetpotatoes 
november 2013 by bodeswell
Slow-Cooker Spinach and Ricotta Lasagna | Real Simple Recipes
12/12/13. Slow-Cooker Spinach and Ricotta Lasagne. This was very good and something to repeat. I made a half-recipe (not measured), although I think it needed more red sauce than called for. Anyway, I had it around and used it liberally. Added some nutmeg and hot pepper to the spinach-cheese mixture. That was a good meal for the two us, without being excessive. A full recipe would be quite deep in the slow cooker. Worth a try. Will try to make with meat for Will. 1/9/14. Slow-Cooker spinach and Ricotta Lasagne. Used Roland fire-roasted tomatoes to make the sauce, and it was pretty dense. I may also have used too much of it, per Carmela. Used fresh spinach slightly cooked down and I liked the way that melded the ricotta and parmesan. Cooked for a little over two hours in the slow cooker on high, but was soft. Next time, start checking after one hour.
ricotta  spinach  lasagne  slow  cooker  pasta  red  sauce  go-to 
october 2013 by bodeswell
Cookstr - Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel
9/30/13. Portobello Mushrooms Stuffed with Spinach, Parmesan, and Fennel. Mainly followed the directions, although used less spinach (that was fine) and mixed parmesan with bread crumbs (then topped with parmesan)(which was also fine). Actually, the stuffing on its own was better than on the mushroom. Not that it was bad. Rather complicated to prepare. 5/11/15. Portobello Mushrooms Stuffed with Spinach, Parmesan, and Fennel. Worked out really well this time. I followed the recipe exactly (substituting some chard for some spinach), herbs and all. Although it seems there will be too much stuffing, there isn’t, as long as the portobellos are full size. It does make a difference to scrape out the gills, and it doesn’t take much time. I added some red quinoa, but it’s quite a filling meal on its own.
baby  spinach  fennel  tarragon  vegetarian  shiitake  portobellos 
october 2013 by bodeswell
Spinach and Roquefort Soufflés Recipe - Grace Parisi | Food & Wine
8/19/13. Spinach omlet soufflé. Another combination, based on Omelet Soufflé from the Ideas in Food people, and Omelet Soufflé with Spinach and Goat Cheese and Omelet Soufflé with Spinach and Goat Cheese. I only used about 8 oz of the 10-oz package of spinach, and just 2 T of parmesan and maybe an ounce of fontina. No blue cheese or gruyere. Could have used more fontina, but it was OK even so. I wasn’t very hungry. I sauced the broccoli with cilantro-yogurt sauce, which was good.
eggs  parmesan  spinach  chives  Blue  cheese 
august 2013 by bodeswell
Omelet Soufflé with Spinach and Goat Cheese Recipe - Tom Valenti | Food & Wine
8/19/13. Spinach omlet soufflé. Another combination, based on Omelet Soufflé from the Ideas in Food people, and Omelet Soufflé with Spinach and Goat Cheese and Omelet Soufflé with Spinach and Goat Cheese. I only used about 8 oz of the 10-oz package of spinach, and just 2 T of parmesan and maybe an ounce of fontina. Could have used more fontina, but it was OK even so. I wasn’t very hungry. I sauced the broccoli with cilantro-yogurt sauce, which was good. This is a light and fluffy rolled omelet that gets sliced and served.
baby  spinach  eggs  parmesan  goatcheese  cream  vegetarian 
august 2013 by bodeswell
Pasta with Cannellini-Spinach Pesto Recipe - David Hirsch and Linda Dickinson | Food & Wine¬es
9/25/13. Pasta with Cannellini-Spinach Pesto. This was very good, and very interesting. It was not as oily as the usual pesto – and in fact, I think it could use a little more than the tablespoon of oil that was in the recipe. But the pesto adhered to the pasta especially well. I added some sausage for mouthfeel, but really chicken would have been better.
Feta  cannellini  pesto  spinach  Orecchiette  basil  Pasta  Beans 
july 2013 by bodeswell
Zuppa Arcidossana - NYTimes.com
10/23/14. Zuppa Arcidossana. I put everything together, using pretzel rolls for the bread and vegetable stock instead of water, and it was very good. I think the carrots take long than in the directions, but just a bit and that’s easy to do. 9/11/14. Zuppa Arcidossana. Very good, though again, I changed things. I used ditalini instead of bread, and pasta water instead of tap water. Of course it was fine, especially since I cooked the vegetables properly. I was able to leave the large frying pan on high after browning the meat, and the vegetables cooked beautifully with minimal supervision. Cooked the ditalini separately. 8/27/14. Zuppa Arcidossana. Try this again. I burned it twice, deglazed both times, and although it was dark, it was pretty hearty. I didn’t turn it into a soup.
sausage  ricottasalata  bread  spinach 
may 2013 by bodeswell
Cookstr - Roast Chicken Stuffed with Spinach, Wild Rice, Walnuts and Feta
rice and spinach cooked ahead of time, so the whole project takes a while. But not really difficult to do. 5/26/13. Roast Chicken Stuffed with Spinach, Wild Rice, Walnuts, and Feta. Although there was a certain amount of cooking preparation, this was pretty easy and very delicious. Something to do again.
chicken  feta  cheese  wild  rice  raisins  spinach  walnuts  wholechicken 
february 2013 by bodeswell
Mushroom and Spinach Frittata — Recipes for Health - NYTimes.com
good instructions for cooking the eggs 2/6/13. Shrimp and Mushroom Fritatta. This was just was you’d want from a fritatta, although I didn’t get it to really brown under the broiler, even after a couple of minutes. I used six eggs, and about 8 oz of mushrooms and maybe four ounces of baby spinach. Still had trouble getting the frittata to come loose from the (Deep) nonstick pan.
eggs  parmesan  spinach  mushrooms 
february 2013 by bodeswell
Recipe: Grown-Up Tuna Noodle Casserole Recipes from The Kitchn | The Kitchn
3/19/13. Grown-Up Tuna Noodle Casserole. This is fine as a base, but needs a great deal more seasoning. Hot pepper white sauce, or perhaps nutmeg as well. Perhaps ricotta could be added in at some point.
sour  cream  casserole  kale  parmesan  spinach  pasta  capers  canned  tuna  fusilli  mushrooms 
january 2013 by bodeswell
Recipe: Savory Bread Pudding with Spinach, Chèvre, Smoked Ham & Smoky Roasted Red Pepper Sauce Recipes from The Kitchn | The Kitchn¬es=
It is easy to see why cooks love breakfast casseroles. They can be made ahead. They are hearty and satisfying. They handily serve a group. It's the name that trips us up. People are leery of casseroles, which is why I prefer to call this, my signature crowd-pleasing brunch bake, a savory bread pudding. A casserole by any other name is swell to eat.
sage  Party  Ham  parmesan  spinach  Thyme  cream  Eggs  Casserole  Asiago 
december 2012 by bodeswell
baked spinach and pasta with a creamy roasted garlic sauce CHOW
this is mainly for the roasted garlic sauce, which is made with tofu. 10/29/13. Baked Spinach and Pasta with a Creamy Roasted Garlic Sauce. This was perfectly fine, and the sauce offers a lot of possibilities for variation. I think it’s a vegan recipe, but I added bread crumbs mixed with parmesan from the Zucchini Parmesan Crisps. The bread crumbs didn’t brown in 20 minutes, so I put it under the broiler for four minutes and some of the pasta browned and hardened. Better to turn up the heat a bit and wait.
roast  garlic  tofu  spinach  pasta  sauce 
november 2012 by bodeswell
Spinach salad with seared misoyaki tofu
shopping list: carrots, spinach or other greens, tofu, mirin, sake, ginger, miso, orange juice, sesame oil, japanese cucumber The technique is handling the tofu, and the marinade for the tofu, which is important. 7/3/12. Spinach Salad with Seared Misoyaki tofu. This was outstanding, although it might have been better with good spinach rather than good mesclun. Still, very much worth doing again. 5/13/14. Again, very good. Used mesclun, shaved carrot and cucumber. Light, though. Almost needs another course or a starch.Sweet potatoes?
Technique  marinade  orange  juice  sesame  oil  tofu  white  miso  sake  mirin  salad  spinach  Go-to 
june 2012 by bodeswell
penne with radicchio, spinach, and bacon
shopping list: penne, radicchio, baby spinach, bacon

5/21/12. Penne with Radicchio, Spinach, and Bacon. Extremely good. The cheese with chicken stock turned into a nice creamy sauce. Some commentators said that arugula works as well, I thought the radicchio added a very nice distinctive flavor.
Radicchio  pennem  bacon  pasta  spinach 
april 2012 by bodeswell
Slow-cooked Turkey Thighs with Mustard Sauce
You pick the greens --could also use mustard greens. Takes two hours by recipe, but could be one. Two to three cups stock the mustard sauce is made from the drippings of the turkey. 1/29/15. Slow Cooker Turkey Thighs with Mustard Sauce. Curious. I started this one day, stopped, left the turkey and onions and sauce in the slow cooker and then started again. (Cooked about four hours all together, which was fine.) The sauce seemed much too strong straight, but poured on the turkey was OK. Anyway, I had the parsnips and potatoes already cooked separately, so served them without the sauce and they were fine too. I didn't have any greens. I would do this again and be interested to see what the sauce is like with a shorter sitting time. A great deal of leftover sauce, which need to be defatted (very fatty dish), strained and maybe thickened with cornstarch or potato starch. See how it goes.
mustard  greens  spinach  arugula  potatoes  chipotle  chile  powder  carrots  parsnips  turkey  thighs 
march 2012 by bodeswell
Green nut butter sauce for noodles
Uses honey or maple syrup, which seems unnecessary
coconut  oil  ginger  almondbutter  peanut  butter  basil  edamame  spinach 
december 2011 by bodeswell
Tofu Casserole Recipe - Takashi Yagihashi | Food & Wine
10/4/12. Made the dashi and froze it served as a kind of soupy casserole, but could be tweaked in a number of ways. 1/30/14. Tofu Casserole. A more experimental version. Take a look. 2/10/12. Tofu Casserole. This is essentially a soup or broth with vegetables, but it was outstanding. I made my own dashi stock, using seaweed and bonito flakes and some soy sauce and I thought it was very good. But the dish as a whole was wonderfully invigorating and fresh and filling at the same time. I had it the next day and it was just as good.I did not try it with yuzu. shopping list: dashi (or make my own), edamame, water chestnuts, shiitake, baby spinach, mirin.
vegetarian  asian  konbu  baby  spinach  edamame  shiitake  dashi 
november 2011 by bodeswell
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