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Archive for the ‘Vegetarian’ Category

Crispy Green Crispy Fruit On The Way To The Deep Blue.

February 10th, 2014 No comments

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It wasn’t easy saving these Crispy Fruit as munchies for our cruise,  because I LOVE Freeze Dried Fruit, and admit I did eat Crispy Green’s Crispy Tangerine too quickly to photograph it.

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Pictured above is the Crispy Fruit Pineapple aka Freeze Dried Pineapple — It is indeed crispy, like a Chip, and should not be confused with Dried Fruit, generally with a chewy texture.

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We were leaving Miami here for Puerto Rico, St. Thomas and St. Maarten, amongst the Virgin Islands, with bon voyage Fresh Apples and its Freeze Dried counter-part pictured below.

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The Apples were equally crunchy and crisp, either way — Fresh and/or Freeze Dried.

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Crispy Green makes it right, and crispy, which is everything to good Freeze Dried Fruit.

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It was then on to planning our first breakfast on the Celebrity Reflection — Sail back for more.

Thanksgiving Day Vegetable Platter: Could You Recreate This?

November 9th, 2013 No comments

Thanksgiving Veggies

How to contribute to Thanksgiving — Make this Turkey Vegetable Platter for your family and/or friends.  One friend is making this for her family on Thanksgiving and she’s going to send us a photo when it’s done.  We’ll be posting it here in an update.  That ain’t no jive.

Potato Vegetable Casserole Supreme: Hit Of The Recipe Photo Contest.

September 19th, 2013 No comments

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The ten winning photographs in the Idaho Potato Recipe Photo Contest are now posted on the Idaho Potato Commission’s website here.  As previously reported, one of my ten entered photographs was chosen as a winner.  Pictured here is the Idaho Potato Vegetable Casserole Supreme, which didn’t win, but is our victor for flavor – Recipe and winning photo are here.

Chipotle’s Sofritas: Shredded Tofu Braised With Chilis And Spices.

July 3rd, 2013 No comments

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You can’t see the Sofritas under the tasty selection of toppings on my Chipotle Salad, and don’t be afraid when you do — Chipotle’s Sofritas are made with shredded Tofu that’s braised with Chipotle Chilis, roasted Poblanos and aromatic Spices.  Its spiciness makes it desirable.

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Sofritas is an option for vegans or anyone who likes its flavor — We eat it all.

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It looks like this (below) and probably better in person. ;)

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Chipotle Mexican Grill always seems to be busy, but the line usually moves along quickly.

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You have to slow the employees down to get exactly what you want, but it’s okay, I guess.

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They’re making a Burrito for another and a Burrito Bowl and Crispy Tacos with Sofritas for us.

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Guacamole costs extra — I’m going to want a BIG scoop, thank you.

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I love Chipotle’s delicate, crispy Taco Shells, but one must eat ‘em fast for optimum crunch.

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At times I could imagine I was eating Ground Beef Tacos instead of Tofu ones.

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Though Sofritas is good, there’s a Barbacoa mountain to climb — I LOVE it, as evidenced here.

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Chipotle’s MENU has something for all – It’s easy to have a good meal there.

Underestimated Goodness: Spotlight Needed When Had Every Day.

June 25th, 2013 No comments

Avocado, Sourdough, Sriracha, Olive Oil, S&P

It’s toasted Sourdough Bread and sliced Avocado drizzled with Olive Oil and spattered with several evenly distributed dots of Sriracha Hot Chili Sauce with Salt & Pepper.  This snack, lunch, dinner and/or breakfast was originally prepared to fill the What to Make with Avocados post and to best use all the California Avocado Commission Avocados received, but I’m now having this tasty combination (almost) every day.  It’s simple to prepare, yet so very good.

Hydration Countdown From Cucumbers To Pears.

June 20th, 2013 No comments

Hydration

It’s easy to eat all above, especially Blueberries and Pineapple — Stay hydrated my friends.

Sweetheart You Must Know ‘Yolanda’s Fridge’ Of Beverly Hills!?

April 2nd, 2013 No comments

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Meet Yolanda’s FridgeThe latest STAR on the Real Housewives of Beverly Hills.  It would inspire me to cook and eat (and drink) well.  All is easily identifiable and accessible.  It’s pretty like Yolanda too, and better stay pretty since it’s a walk-in fridge with see-through doors.  I love its contents in both photographs.  Pre-washed and ready to eat is a most ideal treat.

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Where’s the Grey Poupon?  Hopefully there’s a hidden fridge too for the less attractive food, condiments and leftovers.  I wonder!?  Yolanda’s Fridge is on Twitter – Why not ask it.  Huh?

Food Prices Gone Awry: It’s More Important To Feed People Corn.

February 15th, 2013 No comments

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I try to avoid politics here, but better decisions need to be made – People and animals first.

2013 Food Trends Collection: Cauliflower, Homemade Snacks & More.

December 26th, 2012 No comments

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I set out to assess and collect information regarding 2013 Food Trends and thankfully found a compilation of several predictions at Nutrition Unplugged and many are linked (below) for convenience.  I’m glad to see that Cauliflower will be taking over for last year’s over-rated Kale trend, since I like to roast it in the oven with Garlic Cloves and Lemon.  Happy eating in 2013!

Andrew Freeman & Co. – How Hotel & Restaurant Trends Will Shape a New Reality in 2013

Baum + Whiteman – 17 Hottest Food and Dining Trends for 2013

Cooking Light – Our Predictions: 2013 Food Trends

Epicurious – Epicurious Predicts the Top 10 Food Trends of 2013

Food Network – 2013 Predictions from Food Network Kitchens

FohBoh – 2013 Food Trends

Innova Market Insights – Top Trends for 2013

Meat Poultry – Top Food Trends for 2013

National Restaurant Association – What’s Hot 2013 Chef Survey

Orange County Register – Food Trends for 2013

Phil Lempert – The Top 10 Food Trend Predictions for 2013

Produce Marketing Association’s Produce Trends - Produce Trends

Sterling-Rice Group – Cutting-Edge Dining Trends of 2013

Technomic – Technomic’s Take: What’s Ahead in 2013?

The Food Channel – Top Ten Food Trends of 2013

We Heart Food, Color And Life: To Be (Or Not To Be) Next In A Series.

May 19th, 2012 No comments

Considering the next color to be featured in our Food Coloring Series.  Perhaps 50 shades of GRAY?  We’ve previously highlighted orangepurple, yellow, green, blue, red, white, black, brown and pink.  What color should be next?  Gold is valuable.  Rust isn’t.  Silver?  That’s gray.

Green Bean Fries Or Green Bean Bakes: Let’s Call The Whole Thing Off.

April 28th, 2012 No comments

I made a variation of these Baked Green Bean Fries — They question whether or not they can be called “Fries” since they’re not fried.  What do you think?  Are Fries determined by shape or cooking method?  I understand the debate, but can’t take a side.  We say both.

We dipped them in Ranch Dressing, just like French Fries, but call ‘em Stix if you insist.

Either way, I likely won’t be making them again, as they’re just okay for the effort. 

Heather’s RECIPE is HERE — The Green Beans are basically coated with Egg and seasoned Bread Crumbs, then baked in the oven.  I used Panko Bread Crumbs instead and seasoned them with Smoked Paprika and Ground Chipotle, Salt and Pepper.  They were of interest to try, but I prefer Green Beans simply made with Butter, Lemon Zest and S & P, or with Bacon.

Apologies for the poor copycat photos — Love to experiment with almost everything.

Calm Down On The Over-Marketing Of Organic: It’s Just Food People.

March 12th, 2012 1 comment

Get Your Eyes Off These Carrots: Ingredients For The Best Carrot Soup.

March 8th, 2012 No comments

Hhhmmmm — Not sure where to start regarding the above, so instead report about the Carrot Soup I made and will post the recipe when prepared again and photographed.  It was a superb combination of Roasted Carrots, Chicken Stock, Caramelized Onions, Roasted Garlic and Fresh Thyme, puréed.  It was beautiful, complex and flavorsome.  The pictured Carrots weren’t used for my Soup, somehow it wouldn’t seem right!?  Should they put on pants?

Vegetarian Day Off: Every Leap Year Cows Have An Epiphany.

February 29th, 2012 No comments

Happy Leap Year — It’s a bizarre extra day every four years.  I love Gary Larson.

To Sir With Love: Mustard Braised Brussels Sprouts.

January 24th, 2012 No comments

A friend recently wrote…”Shelly, I just made this recipe and (if you like Brussels Sprouts) it’s SO DELICIOUS!  Just wanted to share it with you.” Thanks D, I do and you made me make them.

Mustard Braised Brussels Sprouts with Dijon and Shallots sounded good to me too.

I thought the cooking process was interesting, especially the beginning.  I like how the Brussels Sprouts are placed cut side down in Olive Oil undisturbed for 5 minutes — Most were golden brown.  Shallots and Broth are then added and all is cooked covered for 20 minutes.

The exact RECIPE is here.

Remove Brussels Sprouts, stir in Dijon Mustard until well blended, and cook 2 minutes more.

Pour the Mustard Sauce over the reserved Brussels Sprouts (add optional Parsley) and serve.

Okay, it was good, but surprisingly rich — I didn’t love ‘em like these, but all is well amiga.

Spotlight On The Most Searched Recipes: Spinach Artichoke Dip.

January 4th, 2012 No comments

One of the most searched recipes on Nibbles of Tidbits is a copycat of Houston’s Chicago-Style Spinach Dip — To me (and confirmed by others), it captures the flavor and texture of Houston’s tasty Dip.  It’s a respectable recipe (linked above) that holds up well to this simplified variation.

The pictured Spinach Artichoke Dip was prepared using the same recipe, without the Heavy Cream and alternatively increasing the Sour Cream from 1/2 to 3/4 Cup – This may be the better recipe (below), if too much Water is in the Spinach.  Mix and bake pictured ingredients.

Bake in one to four dishes for an appetizer or individual side, depending on the crowd.

Spinach Artichoke Dip Recipe (a variation of this copycat)

Mix all ingredients together well, then transfer mixture to an oven proof dish and bake at 350° for 30 – 35 minutes.  Let cool slightly and serve with Tortilla Chips, Bread or Vegetables.

1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed, drained of water

1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)

1 Large Garlic Clove, minced or pressed

1 Cup of Mozzarella Cheese, grated (Jack Cheese may be substituted)

2/3 Cup of Parmesan Cheese, grated or shaved

3/4 Cup Sour Cream

One dish to freeze for another time is good too.

Note:  The spotlight should also be cast on the following for being amongst the Top Five Most Searched Recipes in 2011:  Houston’s Braised Red Cabbage with Goat Cheese, Chipotle Barbacoa Beef, Amish Friendship Bread and Oven Baked Ribs.  Enjoy — Happy 2012!

Purple Foods, Purple Foods: The Beautiful Ones And Darling Nature.

November 6th, 2011 2 comments

Continuing our celebration of food in every color, the majesty of purple food and life is evident.

An inedible purple tree that inspires play.

I’ve made a lot of Cole Slaw in my life and always appreciate having it around.

Which Eggplant do you like most?  Know yet?  I’m not sure.  Learn more here.

Are purple colored glasses better than rose colored glasses?

Do you think this Fish is scary, cute, funny, dorky, bucky, weird, sexy?  I’m not sure.

Purple Pepper exterior with a green interior – Green food is pictured here.

The Power of Purple Chart — Check out its benefits.

More about Potatoes and photo credits here – Purple ones can be mealy and bland, I think.

Have you tried Purple Carrots?  Purple food facts, Carrot and Pepper photo credits are here.

Another long road to walk down, though it looks far away from here.  Credit unknown.

Baby, baby, baby, what’s it gonna beeeee?  The post title muse is here and on Purple Rain, a delicious album.  Hope not to see the one-eyed, one-horned Flyin’ Purple People Eater.

Time To Gather A Pumpkin To Carve And Ideas Too.

October 21st, 2011 No comments

A work in progress by Kids in the Kitchen — Some of the Best Carved Pumpkins are HERE.

October: Pumpkin Seeds And White Puffy Clouds Against A Blue Sky.

October 5th, 2011 No comments

Don’t toss the SEEDS, bake ‘em – Pumpkin Seeds are too easy to make, especially in October.

What Happens When You Eat Grilled Asparagus?

September 11th, 2011 No comments

What happens when you eat Grilled Asparagus?  The same thing that happens when you eat any Asparagus.  The answer is here.  Grilled Asparagus is so simple yet dang good!  The pictured were tossed with Italian Dressing and grilled about 5 minutes — Toss and turn ‘em until nicely charred, then plate and eat.  Or how about Bacon Wrapped Asparagus?

Will The Real Oak Grilled Artichoke Please Step Forward.

June 4th, 2011 No comments

The previously reported about Oak Grilled Artichoke at Walt’s Wharf is pictured here.  It’s the real deal.  We love it and its Lea & Perrins Sauce sidekick, but do think my recent variation tasted better.  How did that happen?  Can’t touch their Artichoke though – It’s a tasty plate.

06/06/11 Update:  I now know why my Lea & Perrins Sauce tasted better than Walt’s recent Sauce — They changed the recipe.  The ingredients are the same, but the measurements are different for some reason.  I prefer the original recipe, linked above.

Artichokes With Walt’s Wharf Lea & Perrins Sauce At Home.

June 2nd, 2011 2 comments

Have you ever tried an Oak Grilled Artichoke at Walt’s Wharf in Seal Beach?  They serve one of the best Artichokes around.  The flavor of the grill combined with Walt’s Wharf Lea & Perrins Sauce is superb.  Since I don’t live as close as I used to, I make it at home.

Ingredients for Walt’s Wharf Lea & Perrins Sauce — Mayonnaise, Lea & Perrins Worcestershire Sauce, Lemon, Sesame Oil, Olive Oil, Seasoning Salt and Honey.  Recipe is below.

Walt’s Wharf Restaurant first steams their Artichokes and then grills them over Oak Wood for extra flavor.  For ease, most of the time I just steam them, but do grill ‘em on occasion too. 

I’ve had the recipe for about 20 years, as you can tell by its stained condition.

The Walt’s Wharf Lea & Perrins Sauce recipe is kept in one of four recipe binders created before Nibbles of Tidbits and a variation is linked here.  And semi-related, just because it’s in the same binder, is a photo from a recipe contest I won several years ago.  Lucky me.

On the subject of Artichokes, Lucille’s Smokehouse Bar-B-Que serves an amazing one too.

Note:  A link will be provided to Walt’s Wharf Restaurant when it’s operable again — They say it was recently hacked and are working on it now.  Check back.

06/03/11 Update:  The Walt’s Wharf website is still bogus, but a few of us are heading there (Walt’s and Seal Beach) this Saturday for the real deal and more.  We’ll see what’s goin’ down and update again.

Turn A Can Of Garbanzos Into Hummus In Minutes: An Any Day Snack.

April 4th, 2011 No comments

After much experimentation, I found the best combination/ratio of ingredients to make Hummus using (1) Can of Garbanzo Beans aka Chickpeas.  I always have at least one can on hand, plus all necessary components to prepare a flavorful Hummus — Garlic (1 Clove), Tahini (2 Tablespoons), Lemon Juice (3-4 Tablespoons), Olive Oil (2 Tablespoons), Salt (1 Teaspoon) and Pepper (to taste).  And the best part is… All is simply blended together to produce instant homemade Hummus in minutes.  With warm Pita Bread, it’s my current snack preference.  Recipe doubles well, if you want more.  Opa!