Tag Archives: menus

What’s Cooking: Late November, 2012

Massaged Kale SaladAnd that’s all I have to say about that.

In The Kitchen

I’ve been on a lunch kick lately.  Great kale salads.  That chickpea and avocado smash on mustard-smeared whole grain toast.  Baked chipotle-rubbed tofu to sandwich into my favorite crisp-n-crunchy sloppy-gloppy tofu reubens.Tofu Reuben with Pickles and Fries from emmycooks.comBecause I made another batch of sauerkraut.  A gallon.  I love it.  What on earth am I going to do with it?  More about that soon.

And I can’t get enough roasted winter squash right now.  I made a more substantial version of this Miso-Roasted Squash Salad, which may be my new favorite food.  And if you didn’t catch this riff on the standard roasted squash wedges, I highly recommend that you try a batch drizzled with maple syrup and ancho chile powder in addition to the olive oil and salt.Roasted Pumpkin with Maple Syrup and Ancho ChileOn My Plate

Don’t think for a moment that I’ve forgotten about my savory oatmeal fixation.  I made this one from The Jittery Cook this week, and I have my eye on this curry coconut savory granola from The Kitchn (right?).  More savory oatmeal coming your way soon, along with a breakfast-themed giveaway from Bob’s Red Mill.  Stay tuned.Savory Oatmeal with Blue Cheese and an Olive Oil Fried EggAnd it’s almost Hanukkah!  It’s early this year.  There will be lots of latkes, of course, but I like to branch out in the fried foods department as well.  I always make this apple-gruyere french toast with red onion, and this year I’m also planning on these black rice fritters with chimichurri from Herbivoracious. And sweet potato latkes.  What are your favorite Hanukkah foods?

Thanks For Cooking with Emmy Cooks!

Thank you all so much for reading and chatting in the comments and telling me how things are going in your kitchen and always helping me out with good ideas when I need them!  And I love seeing Emmy Cooks recipes in the wild–here are a few I’ve come across lately.Roasted Cauliflower and Chickpea SaladAndrea’s Garden Cooking made my Roasted Cauliflower and Chickpea Salad.

Tiny Kitchen Stories has been making this Kale Caesar Salad three times a week.  I learned from Hannah at Blue Kale Road how delicious that salad is for breakfast, topped with poached eggs!

And Always Add More Butter liked my Sweet Potato Pie–hey, thanks!

Thanks again for being part of the Emmy Cooks community!  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

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What’s Cooking: November 2012, Week 2

I know it looks like all I do around here right now is eat pie.  And tomorrow, steel yourselves, there will be more.  But in between, we’ve actually been making all kinds of great things with tofu.  A vegan variation of this saag paneer, and a vegan riff on this lemony broccoli and harissa dinner salad, and straight-up tofu with greens and rice and so-good spicy peanut sauce.  Stay tuned.  Because by this weekend we’ll all be over talking about Thanksgiving, won’t we?  Or at least ready to sneak in some healthier meals among the gravy-laden feasts?In the Kitchen

Menu 1: We had 30 of our closest neighbors over for dinner last weekend and I made an extra-big batch of my biggest pot of minestrone Continue reading

What’s Cooking: November 2012, Week 1

My thoughts are with the many people still suffering the after-effects of this week’s epic storm. My sister- and brother-in-law extended their visit last weekend to ride out the worst of the hurricane here in Seattle with us, and we were glad to be safe and dry and together. But seeing the aftermath unfold on the other coast, with all its tragedies big and small, is heartbreaking. I hope that you and your families are safe and warm. Let me know if I can send you cookies. And if you are lucky enough to live at a distance and can give $10 or more, please join me in making a donation to the Red Cross.

In The Kitchen

This week I roasted everything. Winter squash, Brussels sprouts, broccoli, tomatoes, carrots. Roasting vegetables sweetens them and makes the house smell good. Menu 1: Roasted squash wedges and roasted Brussels sprouts were finger food straight from the pan before falafel for dinner. Leftover roasted squash became a tahini-laced dip (also good with falafel!).

Menu 2: More leftover roasted squash & the leftover Brussels sprouts went into quinoa cakes, which I served with a kale caesar salad.

Menu 3: And speaking of comfort food, I made pasta with white beans, red onion, garlic, roasted broccoli, roasted tomatoes, and parsley, sauced with some of the cooking liquid from the homemade white beans. I served it with a variation on that lemony celery salad that I’ll be sharing soon.

Complete Fail: I made a gummy, heavy pasta dish with potatoes. For company. Whoops. Sorry, company. I won’t link to that recipe.

And the granola, this week, was a salted maple pecan. I’ve been adding ground flax seeds, I think they’re supposed to be healthy.

Preserving

Remember my first batch of sauerkraut?Yeah, the one I spilled all over the floor? Well, my next batch is well underway. It’s in week 3 of fermenting in the basement and I tasted it today. It’s ok. The taste seems a little…flat. Is that going to improve with time? Help me out, fermenters!

I also made fruit leather under Janet’s tutelage. Oh, it’s good. I think I need a dehydrator of my own.

On My Plate

I browsed back through my archives and pulled together some vegetarian Thanksgiving recipe ideas. More on that topic soon!

And did I tell you that I brought home grape leaves from California last week? I have in mind some kind of grilled grape-wrapped goat cheese thingy, maybe, or the grape leaf pie from Plenty.

Thanks for Cooking with Emmy Cooks!

Kalyn’s Kitchen featured my Green Olive and Celery Salad and my Greens With Lemon, Dill, and Feta. Good choices!

I had a great time cooking with my friends and eating (ok, reading) my way through the offerings in the Virtual Vegan Potluck. I brought a creamy roasted celery soup.

And finally, don’t forget to enter the Cookbook Giveaway this week! It’s a way to say thanks for reading and cooking along with me. Thank you!