I’m in a rush, which sometimes seems a permanent state of affairs in December. Luckily this crispy little snack—whether for myself or to share—will be quick.
Continue reading
Curry Roasted Chickpeas
11 Replies
My Favorite Recipes: November 2012
It’s always so hard to choose.
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.
What’s Cooking: Late November, 2012
And 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.
Because 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.
On 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.
And 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.
Andrea’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.
Green Salad with Roasted Winter Squash and Apple
It’s high time for a salad around here.
I came home from our trip to a fridge full of winter squash, and I’ve been roasting my way through it ever since. One batch I quite liked was a sugar pie pumpkin drizzled with olive oil, maple syrup, and ancho chile powder, roasted in wedges until caramelized and sticky.
The leftovers went into a green salad the next day–really, any roasted winter squash chunks would have been good–with thin slices of sweet, crisp apple and red onion. A grainy mustard vinaigrette with honey fit the sweet-savory-sweet-savory pattern nicely. Hello, lunch for a sunny autumn day. 
Green Salad with Roasted Winter Squash and Apple: Nestle a pile of roasted squash chunks into a bed greens. Scatter thin slices of apple and red onion around the squash. (A little sharp cheddar cheese wouldn’t be bad, either.) Dress with a honey-mustard vinaigrette (I like equal parts olive oil, white vinegar, grainy mustard, and honey).
Tiny Grilled Brie and Apple Panini
By “panini,” as you’ll see from the photo below, I mean the American usage (any toasted or grilled sandwich) rather than the Italian original (referring specifically to a small bread roll, the panino). (At least if you believe what Wikipedia has to say, which, of course, I do.) And by “grilled brie and apple panini” I mean sweet and salty, gooey and crisp, crunchy, savory, wow, that’s good. Go ahead, have another. They’re tiny.
Continue reading
Pasta with Shredded Brussels Sprouts and Pine Nuts
The other day I was chatting with a neighbor and I discovered that we have a few things in common. We’re both enthusiastic home cooks, we both have lots of kids, and we share the conviction that parents who claim that their kids eat everything are lying. Right? Right?
Tonight my four year old actually claimed to be scared of the few Brussels sprouts threads that made their way into her dish. “I’m scared of this one!” she exclaimed dramatically, fishing out a microscopic green strand. “And this one!” Continue reading
Saag Tofu (or Paneer) with Whole Spices
Wait, don’t go!
I understand the impulse, believe me. It took me thirty-some years (ahem) to come around to the idea of trying a version of saag paneer, my favorite Indian food, with tofu instead of cheese. It just seemed wrong, too ascetic, the wrong place to skimp. Saag tofu sounded worse than no saag at all. (Kale saag paneer, on the other hand, is amazing.)
Of course, you already know how this story is going to end.
Roasted Broccoli (or Thanksgiving Leftovers) and Tofu Rice Bowl
There are really only two things to write about on a food blog the day after Thanksgiving. One is using up leftovers, and the other is your holiday gift guide (isn’t this one nice?). Since buying things isn’t my strong suit (except for groceries, of course, where I excel beyond all necessity), I guess I’d better give you an idea for using up some of those tuppies in the fridge.
I roasted my broccoli especially for this recipe, but I am going to give you license, as always, to substitute. Have leftover green beans, Brussels sprouts, cabbage, cooked greens? Any of those would be great here. Continue reading
Overnight Oats with Peanut Butter and Banana (and Chocolate)
You guys are the best! All day today, I felt like we were all standing around in the kitchen together, chatting about how to pull off a last-minute Thanksgiving dinner. It’s easy, you reminded me. Stuff a winter squash, roast some veggies, make a soup or a good salad, put out cheese or olives. Easy is perfect. And just as perfect were the reminders that it’s not the food that makes a holiday special; it’s the excuse to gather as a family and enjoy each others’ company.
And…that’s good. Because we arrived to find our rental-with-kitchen unsavory, and decamped to a hotel suite with only a mini-bar fridge instead. So no kitchen, no Thanksgiving cooking. We’re going to have our Thanksgiving dinner this weekend instead, back in Seattle. Which I already have planned now, days in advance—I’m so uncharacteristically organized! But seriously, thank you–I am so lucky to have met so many wonderful cooks and epicures and readers and writers in this little place called the internet (interwebs?) and I’m thankful to know you all.
In celebration of life with a mini-fridge, and especially for those of you on the road this weekend, I’m sharing my favorite hotel-room breakfast today. Continue reading
Help! Thanksgiving is Tomorrow and I Have No Plan!
You already know that I’m not much of a planner. But here’s how not-much-of-a-planner I am: it’s Wednesday now (or it will be in a few minutes), Thanksgiving is tomorrow, and I have no plan. No plan!
That might sound ridiculous, since I’ve been giving you Thanksgiving meal planning suggestions for weeks. But behind the scenes, I haven’t actually been planning to cook on Thanksgiving myself. We’ll be on Vancouver Island, in Victoria, BC (where Canadian Thanksgiving was observed weeks ago, I know, but no matter). We’ll be in a rental with a (probably inadequate) kitchen. We’re meeting my brother and his sweet little family, so it will be a small gathering. We’ve been playing it cool; we vaguely talked about skipping Thanksgiving dinner in favor of a fancy high tea, or picking up tacos from Hernandez.
But it’s Thanksgiving, and I like cooking for Thanksgiving. And have you ever tried taking two toddlers and two barely-older children to high tea?
So, maybe we should cook a Thanksgiving dinner. Help! Continue reading
Emmy Cooks 