The trickiest part of this recipe is probably locating the halloumi cheese. I used Mt. Vikos brand, which I’ve found easily before at both New Seasons and Zupans. I’m sure places like Whole Foods have it as well (and also Barbur World Foods, no doubt). This cheese browns and crisps up nicely instead of just melting. And it is delicious.
In the summer, when asparagus is no longer plentiful, just substitute more zucchini, bell peppers, or some yellow squash. And for the next little stretch of time, when asparagus is still around — especially in the Northwest, where it’s still basically winter and we all have our flannel sheets on the bed until July — try to use the big, fat stalks, so you can just toss them in at the beginning with all the other vegetables. If they are skinnier, put them in after the other vegetables have roasted for 10 or so minutes.
We recently had this on the side with some halibut (sprinkled with a little cumin and smoked paprika and grilled) and whole wheat couscous. And before that it was a successful side dish for Chicken Tagine with Chickpeas and . . . → Read More: Moroccan Vegetables with Halloumi Cheese
Hey! I finally got it together to get my French Fridays with Dorie post up on time! This week it was a fairly simple and straightforward Asparagus Soup. I added a little dried dill to mine and also some extra garlic.
Not much to say about this, it was pretty tasty. And, in usual soup fashion, it seemed to be even more flavorful the next day. Want the recipe? Go buy Around my French Table by Dorie Greenspan, silly! On the top, I drizzled a little olive oil and added a few chopped arugula leaves for color.
Okay, my photos below and here’s a link to everyone’s posts.
Apropos of nothing — listening to music on shuffle while posting. Random lyric: “I’d say you were within your rights to bite the right one and say, what kept you . . . → Read More: FFwD: Asparagus Soup
Cheese popcorn should not involve powdered cheese — that is a fact. I was recently looking for a recipe and I came across a bunch online that called for powdered cheddar cheese. Where do you even get that?
I thought about this cheese-related problem for a bit and came to the conclusion that I could probably just melt cheese on popcorn. The only tricky part is not burning the popcorn under the broiler. Whatever you do, when you are at that step, do not walk away from the oven. Just stand there patiently. Just. Stand. There. Trust me on that.
This is also a very versatile technique for getting tasty things to stick to the popcorn. I recently switched it up a bit and did a lemon, garlic and Parmesan cheese popcorn a little while back. Yes, of course just sprinkle Parmesan cheese onto popcorn, but if you toss some garlic butter and lemon zest with the popcorn and then sprinkle a little freshly grated parmesan on top, then do the broiler trick — well, it sticks a lot better. The lemon popcorn, by the way, was our snack during the 30 Rock finale . . . → Read More: Apple, Cheddar & Rosemary Popcorn
This is a great meatless meal for when you have winter squash you want to use up or if you just want a hearty bowl of warm soup. Or maybe you’re just bored and you want a food project that will take about an hour. This is what to do if any of those scenarios are true. Plus, it’s just a really delicious bowl of winter soup. So there.
I used a combination of one small acorn squash and one small delicata squash — together they totaled about 1.5 pounds. There’s actually a story behind the squash: I received them (and about 6 more pounds of produce) as part of my kickstarter reward for being a backer of Know Thy Food’s new market! That’s pretty cool, huh?
Red lentils will look nicer, but if all you have is brown lentils, don’t let that stop you from making this. And if you have some naan in the freezer, take this opportunity to toast that up and have it on the side.
If you are a cilantro-hater, you can substitute with parsley.
. . . → Read More: Curry Lentil and Squash Soup with Cilantro Yogurt
I came across this post on The Kitchn last year and pretty much went right home and made the cabbage right away that first evening (and many times since). I’ve always roasted it in the oven instead of grilling and I’ve found that it works very well ithat way. It’s funny, I’ve never really been a big fan of cabbage but this recipe just really works, you know? Kind of like how roasting brussels sprouts will turn those haters into huge fans — same thing here.
We’ve had this roasted cabbage before as a side for grilled tuna or even just as a snack. The other night I tried adding it to udon noodles and it was delicious — the dressing works as a great, spicy sauce for the noodles.
My head of cabbage was quite small (about 12 oz), so it was easily divided between two people. If you have a larger head (most likely) and are only making two servings, feel free to use either a half or even a quarter of the cabbage for this recipe. Or make it all with more noodles, and have . . . → Read More: Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing