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.
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.
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.
Sofritas is an option for vegans or anyone who likes its flavor — We eat it all.
It looks like this (below) and probably better in person.
Chipotle Mexican Grill always seems to be busy, but the line usually moves along quickly.
You have to slow the employees down to get exactly what you want, but it’s okay, I guess.
They’re making a Burrito for another and a Burrito Bowl and Crispy Tacos with Sofritas for us.
Guacamole costs extra — I’m going to want a BIG scoop, thank you.
I love Chipotle’s delicate, crispy Taco Shells, but one must eat ‘em fast for optimum crunch.
At times I could imagine I was eating Ground Beef Tacos instead of Tofu ones.
Though Sofritas is good, there’s a Barbacoa mountain to climb — I LOVE it, as evidenced here.
Chipotle’s MENU has something for all – It’s easy to have a good meal there.
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.
It’s easy to eat all above, especially Blueberries and Pineapple — Stay hydrated my friends.
Meet Yolanda’s Fridge — The 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.
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?
I try to avoid politics here, but better decisions need to be made – People and animals first.
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
Considering the next color to be featured in our Food Coloring Series. Perhaps 50 shades of GRAY? We’ve previously highlighted orange, purple, yellow, green, blue, red, white, black, brown and pink. What color should be next? Gold is valuable. Rust isn’t. Silver? That’s gray.
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.
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?
Happy Leap Year — It’s a bizarre extra day every four years. I love Gary Larson.
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.
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!
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.
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.
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?
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.
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.
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!