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Preview: 101 Cookbooks

101 Cookbooks



When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.



 



New-fashioned Oatmeal Pancakes

2017-08-23T07:28:46-08:00

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Let's talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted here, and requested the recipe. They're a current favorite for reasons I'll list off below, but let me describe them to you first. We're talking about oatmeal pancakes, but I think of them as oatmeal porridge pancakes because of the texture you experience as you cut through their golden tops into the crumb. Instead of a traditional crumb, you've got what ends up being a leavened porridge. If you prefer a feather-light stack, these aren't going to be your jam. These are hearty, substantial, and absolutely delicious. They're also made with 100% whole grain flour, oats, and ground flax. I always get questions about buttermilk substitutions, so I make them with a simple almond "buttermilk" here. They're pancakes that will work for vegans, and those avoiding dairy as well. I'll add a couple of technical notes down below, related to ingredients and favorite add-ins, but I typically make them to order on a Saturday or Sunday, and then save any extra batter to use in the next day or two. They're like 90% as good with leftover batter - which, in my book, is just fine on a Monday morning ;).

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A couple notes - you see cornstarch or brown rice flour here to counter-balance some of the moist density you get when cooking or baking with oatmeal or whole grain flours. You can certainly leave it out - but I'm always a bit sorry when I do. Toppings? I tend to skip the syrup with here, but love to dust them with cinnamon sugar. It gives you that crunch and texture before a tender interior (sort of churro-like). Or, if we're getting extra specific, sometimes I'll make a big oatmeal pancake and cut it into 4 or 5 long strips. And then when I want to take a bite, I'll roll one of the strips (cinnamon roll-style), and dunk the end in a bit of sugar. You also cant go wrong with a side of smashed berries.

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I mix all sorts of ingredients into the batter from day-to-day, but it's hard to beat toasted walnuts and blueberries (frozen is a-ok). Grind up a few rose petals with some sugar and use that to sprinkle - there is something magic about the blueberries and rose. Enjoy!

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Summer Drink Ideas

2017-08-16T08:36:54-08:00

I'm delivering an updated list of quenchers today. A quick summer drink round-up to keep you hydrated and full of good ingredients while enjoying the sunshine. xo -h Vanilla Rose Water: I've encountered vanilla water in various guises over the past year or two. It's fantastic. The first time was at Héctor Galván's La Casa Tropical studio - it was sparkling water with a small segment of beautiful Mexican vanilla dropped into it. And again, the other night, my friend Bonni made a version combining a vanilla segment with fresh, fragrant rose petals, and a splash of rose water. It was a beautiful refresher. I did this version of Bonni's (pictured above) and added ice-cubes frozen with a mix of summer berries to the rose petals and rose water. Pineapple Coconut Water: If you've never had absolutely fresh pineapple juice, you are missing out on one of life's simple pleasures. I juiced my little pineapple, enjoyed the first glass straight, and proceeded to use the remaining in this quencher - made with coconut water, lime, and straight ginger juice. It is invigorating, fragrant, hydrating, and a pure, intense shade of yellow that somehow tips us off to its strength and vitality before ever picking up the glass. Paloma Rosa: One of our favorite cocktails, Palomas push all the buttons - bright, refreshing, tart, with a kiss of sweet and salty. They also couldn't be simpler. Combine the juices and tequila ahead of time, and mix in a flash. Yellow Tomato Bloody Mary: Perfect this time of year, it's the bloody mary I want to drink - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from vodka and serrano pepper. Iced Green Tea: Cold-brewed after an initial hot splash of water to awaken the leaves, you can enjoy this chilled green tea straight, or accented with rose and a bit of whole coriander. A beautiful warm weather hydrator. White Peach Maple Soda: Make this when stone fruit is at its sweet and ripest. Blackberry Limeade: Put those plump, juicy summer berries to work. This blackberry limeade is a stunning jeweled-toned refresher, perfect for summer, from the cookbook Screen Doors and Sweet Tea by Martha Hall Foose. Green Juice: Everyone should have a green juice recipe in their repertoire, and this one is a ringer. Its heart and soul is straight green, not at all sweet, with a good amount of lemon-lime tang, and invigorating ginger lift. Homemade Tarragon Soda: A recipe for homemade tarragon soda, and a long list of other ways you can put the tarragon syrup to use. Other summer spirited drinks that have caught my eye lately: - Hibiscus, Lemongrass, Basil and Honey Sweet Iced Tea (Half Baked Harvest) - Louisa Shafia's Watermelon, Mint, and Cider Vinegar Tonic (Food52) - Ranier Cherry Muddler (Sprouted Kitchen) - Pink Grapefruit, Ginger, and Lemongrass Sake Cocktails (The Bojon Gourmet) - Pink Gin & Tequila & Tonic (New York Times) Curious about what your go-to summer drink favorites are as well! -h Continue reading Summer Drink Ideas... [...]



Favorite Summer Recipes

2017-08-16T08:30:54-08:00

As I was updating my favorite summer drinks list this morning, it occurred to me that a round-up of favorite summer recipes might be helpful as well. I'll keep it short, summer-friendly recipes I have a special fondness for, and revisit regularly. xo! -h Heirloom Tomato Salad: Please give this a try - it's incredibly delicious. Particularly when tomato season is at its peak. Made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives. A+! A Nice Berry Pie: My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often! Quick Pickled Zucchini: I make these coin-shaped zucchini pickles every summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads. Fourth of July Roasted Tomato Salsa: A deliciously vibrant, earthy, and slightly smoky-tasting salsa recipe. Different from salsa fresca, the deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotles make for a richly beautiful and balanced salsa. TLT Sandwich (done on the grill):A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread. Guacamole:My philosophy on great guacamole - you have to go off-recipe. Because, quite frankly, it's all about the in-between steps, decisions, and knowing when avocados are at their best. Summer Berry Crisp: A favorite summer berry crisp - ripe berries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top. Favorite Grilled Kabobs: A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather - muhammara. Pluot Summer Salad: A pluot-based fruit salad, with toasted ginger, garlic, and shallots. It is drizzled with a simple lime soy sauce dressing, and is generously flecked with herbs - in this case, mint, basil, and cilantro. Sopa Verde de Elote: There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime. Herbal Rice Salad with Peanuts: An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer. Continue reading Favorite Summer Recipes... [...]



Green Spaghetti Pie

2017-08-09T08:35:49-08:00

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I'm unusually excited about this recipe! You ready? Spaghetti pie. I've been thinking about it lately (in part, because it's seemingly inescapable on Pinterest), and wanted to do a make-over version of sorts. When I sketched the general outline, I aimed for a few things. It would be a green version, packed with kale, spinach, or a mix. I wanted it to be vegan / plant-based - a lot of the versions out there are decadently filled with cheese, eggs, and cream. I wanted to use a good whole-grain or lentil/bean pasta. My hope was to architect an "everyday" version people can feel great about enjoying whenever. That said, when someone was eating a piece, I wanted it to be about none of that. I just wanted it to be delicious. So! Here's how it shaped up, recipe and a few notes below - enjoy! -h

To make this green version of spaghetti pie, you start by boiling a pound of your favorite spaghetti - preferably whole-grain, or one of the bean-based pastas. I used the Banza spaghetti (pictured here / not-sponsored, I just like it). While the water is coming to a boil, I make a quick blender sauce with almond milk, onion and garlic powder, and a bunch of kale. In place of eggs, I whisked some ground flax with water - you get the nutritional benefit of flax, and similar binding properties to the eggs. I grabbed a 1/2 pound of kale from my freezer (available in most freezer sections), but you can certainly use fresh kale. The green blender sauce comes together in a flash, you toss the spaghetti with it when it is cooked a bit al dente, transfer to your baking dish, and into the oven.

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Pictured above - a snug layer of foil to catch any leakage (I didn't have any this time around), but better safe than sorry ;). xx! -h

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Cucumber Gin Slush

2017-08-05T10:13:16-08:00

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Just a quick note today highlighting a seasonal slushy I made for QUITOKEETO. It's a blended, gin-spiked cucumber slush for the hottest of days. They're refreshing, easy-drinking, with a kiss of limoncello. And, just so we're all on the same page - they go down easy, in fact, in this case "brain freeze" might be a feature not a bug ;) I posted the recipe here. Enjoy! -h

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All-The-Tomatoes & Pasta Salad

2017-08-02T07:24:39-08:00

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Tomato season is officially on from where I stand. Using a mother lode of assorted cherry, zebra, and heirloom tomatoes, I made this quick, summer-tastic pasta salad for a picnic the other day. Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on get a generous drizzle of strong harissa dressing (garlic, harissa, nutritional yeast, etc.). This is exactly what you want to be making during peak tomato season, and you can whip up the dressing and slice the tomatoes as your pasta cooks. Beyond that, everything comes together in a flash. I've added some alternate suggestions below as well, building on the general concept. Enjoy!

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A couple notes - I've suggested some additional toppings in the recipe below. I was disappointed that I didn't have any black lentils cooked and on-hand, because I would have added those for the added substance and nutrition boost. Olives were a great addition, and I enjoyed leftovers with a bit of slivered makrut lime leaves tossed in (so good!). Whole toasted almonds - yes for the crunch, and everything else that makes almonds delicious. Added a bit of pretty with some dried herb flowers. You don't really need any of these, the whole thing is good without (especially if your tomatoes are on point), I guess what I'm encouraging is a bit of latitude when it comes to add-ins and flare. You could even make a nice, clear, garlic broth, and pour it over a bowl of leftovers for a beautiful soup.

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Golden Beet Hummus

2017-07-29T08:32:44-08:00

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This week I felt like I needed to step up my snack game. You know, do a better job of having easy, good-for-me things to grab between meals. Hummus is an obvious go-to, but I thought I'd take a swipe at making a version that is on the lighter side. Hummus often has a lot of tahini and added oil, and I wanted to see how I could rein it all in a bit and really amp it nutritionally as well. Billowy and smooth, this is a boosted hummus for everyday, all-day ;) enjoyment. Meaning, it's delicious without being overly indulgent, and it incorporates a number of favorite all-star ingredients - golden beets, turmeric, and legumes. Enjoy! -h

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Weeknight Ponzu Pasta

2017-07-22T09:53:34-08:00

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This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table. All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style. The recipe is incredibly versatile - it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you're keeping an eye on that. It can adapt through the seasons - swap in asparagus/favas in spring, roasted cubes of winter squash or sweet potatoes later in the year. Enjoy! -h

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Lentil Polenta Casserole

2017-07-15T10:13:43-08:00

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More times than not you'll find some sort of leftover soup in my refrigerator. And, despite stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well. If you've got those two components, and you have five minutes, you can get a dinner like this in the oven. It's for those nights when an absolute minimum effort to get dinner on the table is where it's at. I like to use lentil soups (this one works particularly well), but the general idea is incredibly flexible.

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I suspect some of you might ask about the stoneware casseroles pictured here. Love them! I picked mine up at SHED, but you can also find them at Herriott Grace, made by Workaday. Enjoy! -h

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Coconut Bacon BLT

2017-07-08T10:07:17-08:00

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A few times a year, usually in summer, I come across a photo of what looks like the perfect BLT sandwich. Hearty, vibrant heirloom tomatoes, succulent lettuce, crisped bacon, and a ribbon of mayo peeking out from perfectly toasted bread. It looks incredible. The trouble is, I don't eat bacon. So, I typically craft a sandwich that attempts to tick many of the same boxes, something along the lines of this sandwich (9 years ago!). Recipes evolve, and I thought I'd share the updated version I've been making lately - very similar concept adding a blend of coconut "bacon", and crumbled tempeh seasoned and baked alongside the coconut. You can make a large batch of this, and keep it in the freezer, for quick use. All in all, it's a legit alternative sandwich for your vegetarian and vegan friends, or just anyone interested in plant-based meals.

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For a long time vegetarians and vegans tended to use tempeh in place of bacon, turning their BLTs (bacon-lettuce-tomato) into TLTs (tempeh-lettuce-tomato). But the shift in recent years tends to be toward coconut "bacon" - it crisps up better than tempeh slabs, is high in fat (so it really takes in any smoke flavors whether topically applied or actually smoked), and coconut is easy to source. Everyone loves coconut, while lots of people are still confused and generally apprehensive about tempeh. But I love tempeh, as a stand-alone ingredient for its flavor and texture, and also for its nutritional profile. So I make my coconut "bacon" and add a good amount of crumbled tempeh - a 50/50-ish mix. In my head the tempeh acts as bacon-y bits. The tempeh adds substance to the sandwich, and keeps you full longer.

For any of you weary about tempeh, it's worth giving a try. It's a ancient cultured, minimally processed, fermented soybean product with as much protein as beef. Joe Yonan wrote this article about it a couple of years back (with shoutouts to Amy Chaplin & James Oseland), a couple other favorite tempeh recipes: Vegan Tempeh Taco Salad, Orange Pan-glazed Tempeh, Maple-Grilled Tempeh.

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One Bowl Banana Bread

2017-07-03T07:46:42-08:00

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This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It's the laziest one bowl banana bread I know, still with big pay-off. The promise - no mixer, a single bowl, classic flavor, moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients too.

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This is a straight-ahead banana bread, or as straight-forward as I get. I like my baked goods to have rustic wholesomeness to them, which is why you see a portion of whole wheat flour and brown sugar here. It makes your banana bread extra special and delicious (when compared to versions with white sugar and white flour). The recipe evolved to its current lazy-day state from this Melissa Clark gem. I skipped any add-ins for simplicity's sake here, and would recommend a banana-only first pass, but you can absolutely add ingredients like toasted nuts, chocolate chunks, citrus zests, herbs, toasted coconut, glazes, etc.

Also(!), if you like this, I'd be willing to bet you'll also like these banana-packed Buttermilk Berry Muffins.

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A List of Summer Picnic Bowls

2017-06-27T09:55:51-08:00

This coming weekend I'm planning a break from the fog. If all goes well, there will be sun-bright days, star-lit skies, pine trees, bare feet, and eating outdoors. There will be a river. There will be a grill. There will be a cabin. All the necessary components for California mountain summering. I'm incredibly excited. As soon as we solidified our plans I started going through my archives looking for ideas for good picnic-style salads to make, and found myself drafting a list of contenders. It occurred to me that it might be helpful to post the list here as well. Most of these salads are the sort that can be prepped, in large part, ahead of time. And they're all meant to be served family-style as part of a larger spread. I hope it's helpful, pictured above is Joshua McFadden's Cucumber Salad - a current favorite. Here's to long weekends, long days, and summer adventures. xo -h Sriracha Rainbow Noodle Salad - This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch. Mung Yoga Bowl - The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil. Vegan Tempeh Taco Salad - All the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. California Barley Bowl - Plump barley grains tossed with sprouts (or greens), nuts, avocado, a bit of cheese - all dolloped with a simple yogurt sauce. Avocado Salad - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives. Roasted Vegetable Orzo - Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing. For summer you can swap in seasonal squash or vegetables in place of the delicata. Coconut Corn Salad - SImple. Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice. Yellow Bean Salad - A summer yellow bean salad with a green chile-spiked, cilantro-flecked, and coconut milk dressing, toasted pepitas, and (if you want to make a meal of it) pan-fried tofu. Heirloom Tomato Salad - A favorite tomato salad, made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives. Ginger Soba Noodles - Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds. Shaved Fennel Salad - Shaved fennel, arugula, zucchini coins, feta, toasted almonds. Buttermilk Farro Salad - Farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette. Continue reading A List of Summer Picnic Bowls... [...]



Zucchini Ricotta Cheesecake

2017-06-23T10:35:17-08:00

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This has been a favorite recipe ever since I initially posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake after a summer visit to the farmers' market. The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that. Along with a few sides, it would be a welcome addition to any picnic basket, camping trip, or brunch.

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Keep in mind this is a ricotta based cheesecake - not one based on cream cheese. The texture is going to be different (and delicious) in its own right .

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An Exceptional Salad with an Unusual Coconut Oil Dressing

2017-06-09T07:21:03-08:00

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For a number of reasons, I'm guessing that few of you have used coconut oil as a major component in a salad dressing before. It's solid and chunky at room temperature. And, if you melt coconut oil, it will return to a solid stated as it cools. Generally speaking, it's just hard to get your head around the idea that it'd be a good foundation for a salad dressing. But, when someone you trust and admire tells you something is a good idea, you listen. Coconut oil dressing was just one of the brilliant ideas that jumped out at me from the pages of Julia Sherman's new Salad For President cookbook. It was relayed to Julia via Claire Evans, front woman of the band Yacht, and futures editor for Vice's Motherboard website. Check out the description in the headnotes, " ...this recipe is gold. The trick is to warmth oil just enough for it to liquify, mix together all of the ingredients, toss them with the salad, and then let the dressing return to its solid state, tiny coating each leaf with a velvety, rich texture and bright citrus chile spice." Right? I was sold so hard on the concept, a 4X, quad-sized version of the dressing resulted. What you'll see below is my tweaked version of the amazing Tatsoi, Macadamia Nuts, and Shaved Coconut with Yuzu Kosho Dressing from Salad for President. I used kale because its what I had (my tatsoi quest came up short). Make a full meal of it by tossing some grilled tofu in a bit of the leftover dressing, and serve it on the side, or as part of the salad.

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Homemade Tarragon Soda

2017-06-04T07:23:45-08:00

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Not everyone loves tarragon, but I do. When you steep sprigs of it, take a deep breath over the sauce pan, its like falling into a cloud of anise, and fennel, and green-ish black licorice, if there was such a thing. So, I buy it. Not as often as chives or basil, but more often than parsley, which I purchase just about never. So, I noticed the remnants of a small bunch of tarragon was starting the slide towards the compost bin the other day, and instead of letting it go I made a quick tarragon syrup. A tiny splash in sparkling water with a squeeze of lime or grapefruit makes a favorite not-too-sweet afternoon soda. I'll post that recipe down below. But, you can also build on the general idea. Add some coins of smashed ginger along with the tarragon to steep in your simple syrup, and you've got a bit of spicy kick to play off the tarragon notes. Other ideas? Drizzle a thread of the tarragon syrup across goat cheese or strained yogurt on a cheese plate. Or over ricotta. It plays well with citrus, so you could do a little drizzle across your oatmeal (or baked oatmeal), and then add a good amount of lemon or orange zest. Or drizzle it over broiled grapefruit halves. Or use it to sweeten your lemon/ limeade this summer. I sometimes add a tiny hint to the bottom of my espresso cup in the morning before Wayne pulls a shot for me - it adds that je ne sais quoi. I'm just going to keep going. The smallest splash in a glass with a sprig of fresh tarragon before pouring a glass of prosecco is fragrant and nice. You can do an "adult soda" with a splash of gin. Or use the syrup in a sorbet. You get the idea. Use the syrup to make a soda like this, and experiment with the leftover syrup. And let me know if you stumble on any favorite uses! xo-h

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