Edam Cheese Souffle

Ingredients:

3 tbsp butter
2 tbsp  grated Parmesan
2 tsp flour
½ cup milk [use water for lighter low calorie option]
½ cup grated Edam Cheese
pinch cayenne pepper
pinch nutmeg
pinch salt
2 eggs

Directions:

Heat oven to 375° F.

Grease two 16-ounce [for a two-course menu] or four 8-ounce ramekins [for a four course menu] with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.

In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.

Kale Tabbouleh

Eats by Blaly

Kale was the bane of my existence from 2012-2015. Every single place I went was obsessed with the hot new trend, and now that I am off my high-horse, I can see that obsession was justified. Kale is bitter, has a weird texture, and overall, is pretty terrible on its own. Luckily, it makes a great salad green because it retains its structure when combined with dressing, unlike its wimpy, wilty, friends. Combine it with a great dressing, grains, and cherubs and you’ve got a winner.

This tabbouleh is everything good about life these days. I often find myself coming home from work and sitting at the island eating it right out of the bowl. It is filling, nutritious, and allows you to tip-toe into international food waters without totally committing. It tastes best after some time in the fridge, and is a great treat for the warmer weather. Time to…

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Eggnog Dip

Ingredients:

8 oz cream cheese, room temperature
1/2 cup eggnog, room temperature
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp cinnamon
1/4 tsp nutmeg
2 cups powdered sugar

Directions:

Beat cream cheese until smooth, add vanilla, rum, cinnamon and nutmeg.
Mix well, add eggnog add powdered sugar slowly.
Keep in refrigerator in a sealed airtight container until ready to serve.
Serve with graham crackers or ginger snap cookie

Creamy Asparagus Soup with Two Garnishes

"blackberry-eating in late September"

food-blog-march-2017-0391As it turns out, when you start to conceive a soup for March, there are a number of things to think about. Which half – the “in like a lion” or the “out like a lamb” part – do you capture? Do you take into account Punxsutawney Phil’s ominous scrabblings, or do you celebrate the early vestiges of the spring you feel coming? Do you blitz together creamy, lingering winter flavors, or do you fly light and bright and vegetal, in hopes of what might be just over the horizon?

food-blog-march-2017-0390If you’re me, you mull, you consider, you scribble, and then you try to do all of the above. For some people (read: east coast food snobs foodies), the emergence of ramps is the harbinger of spring. For me, it’s asparagus. I like the image of the little fern-like tops pushing their way up out of the cold ground, extending…

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Grandma Weisbeck’s Dill Pickles from The Purple Almond Blog

Hello all! Well, ONE of my Grandma’s parties has wound down. SO I finally found some time to post a quick recipe from my Grandma’s collection. HERE’S THE BIRTHDAY GIRL! 100 YEARS YOUNG! One of my favorite meals my Grandma cooked for us was fried potatoes, homemade German sausage and her dill pickles. Of course […]

via Grandma Weisbeck’s Dill Pickles — The Purple Almond

Drunken Acorn Squash with Forbidden Black Rice and Winter Fruit! – Chef Gigi Gaggero — The Purple Almond

Black rice, otherwise known as forbidden rice, is an ancient grain with quite impressive health benefits, and more nutritious than other varieties of rice. Forbidden rice has been part of the Asian diet for thousands of years, mainly reserved for royalty, thus the name “forbidden”. (1) Forbidden rice is packed with disease fighting antioxidants, fiber, […]

via Drunken Acorn Squash with Forbidden Black Rice and Winter Fruit!  – Chef Gigi Gaggero — The Purple Almond

Eggless Challah Bread

Smart Veg Recipes

Challah bread,super soft, little sweet,flaky,amazing test bread easy to make.

Ingredients(1 full bread)


  • All purpose  flour – 1.5cup
  • Yeast – 2 tsp (instant)
  • Salt – 1pinch
  • Sugar-2tbsp
  • Butter melted – 2tbs
  • Milk powder -2 tbsp
  • Milk – 1/2 cup(warm)
  • Sesame seed–1 tbsp
  • Milk and butter – For brushing
  • Baking powder-1tsp
  • Raisins-10-15

Method


Step 1 – In a bowl take  warm milk, sugar, yeast then mix it and keep aside for 5 minutes. Add 2 tbsp flour and mix it, keep aside for 5 more minutes then   and mix well.

Step 2 – Take flour in one bowl, add salt, milk powder, yeast mixture,,baking powder mix it well and knead for 5 minutes then add butter and again kneed for 10 more minutes. Cover dough and keep aside for 1 hour.

Step 3 – After 1 hour open dough, it rises and becomes double-triple in size. Punch it,add raisins kneed 30…

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15-Minute Kimchi Fried Rice – A Family-Friendly Introduction to Fermented Foods

food to glow

An easy, vegetarian and family-friendly introduction to fermented superfood, kimchi. 

An easy, vegetarian and family-friendly introduction to fermented food superfood, kimchi.Kimchi is a big ask for some. Even more so for those with families to feed.

For starters – not to put too fine a point on it – kimchi stinks. To highest Heaven. Even hardcore kimchi fans would have to admit this. In fact, I have read that many Koreans have little refrigerators just for kimchi (much like many US college dorm rooms/man caves have beer fridges). #goals

It’s also a wee bit spicy from the Korean chilli flakes, as well as a bit sour and sometimes fizzy from fermentation – which can be slightly off putting traits in comestibles when one is used to sweeter, or at least more neutral, food.

And mostly food doesn’t hiss at you.

But hopefully you can get past/have got past these “attributes” to appreciate the intense flavour of this firework of the food…

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yellow potato soup with purple cabbage, chorizo + poached egg

I will have to try this one

Back to Spain

DSC_1281

I often choose blog recipes by deciding what I want to eat on that particular day. I don’t have the budget to make fanciful meals just cause, plus my dad always said, Waste not, want not.

In terms of healthfulness, I usually aim somewhere between Goop and Hungry Betches. I try to keep it balanced, colorful, seasonal, but I also like to make it a little dirty, throwing pig fat into an otherwise vegetarian dish and over-buttering my whole-grain flatbread. But still, I’m not going to pretend that I eat triple decker grilled cheeses on the regs because that would just make me feel yickins.

Today’s soup, inspired in part by the Food 52 potato recipe contest, is what I’m eating for lunch. It virtuously includes purple cabbage (color! veg!), potatoes (a little starch never hurt anyone), fresh parsley, and a paprika-spiced broth, but then gets a little dirty…

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Parmesan Crisps

Ingredients:

1/2 cup grated Parmesan

Directions:

Preheat oven to 400ºF

Line a baking sheet with parchment paper. Pour a tablespoon of Parmesan on to it and repeat. Spacing 1/2 inches.

Bake for 3 to 5 minutes or until golden and crisp.

Stay fresh in refrigerator for about a week.