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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9 thoughts on “What’s Cooking: Late November, 2012

  1. Hannah

    I really should eat breakfast before I start reading your posts! Lots of tummy rumbles now. I have the black rice fritters on my Hanukkah list, too. We also love sweet potato latkes. And we always make a batch of my brother’s super rich latkes that have cream, Swiss cheese and green onions in them. You’ve inspired me to get going on another batch of sauerkraut now, too – your Reuben sandwich looks amazing. Have a great weekend!

    Reply
      1. emmycooks Post author

        Hurray for poached eggs! I put one on leftover kimchi pancakes for breakfast the other morning and thought of you. ;) Those latkes sound amazing–as does your trip to Australia. How fun! Happy almost-Hanukkah!

      2. Hannah

        Kimchi pancakes? Oh wow. Ok, now I have to have some.

        Australia was indeed incredible. It really is a special place and it was marvelous to see a bit of our friends’ lives there. I hope we can visit again!

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