Fab Food Friday Fotos: Spring Is Bustin’ Out All Over… Tasty & Thrifty Recipes for Meals, Snacks, & Desserts for Spring’s Warmer Days
Posted By Vicki McClure Davidson on April 17, 2015
“I think that no matter how old or infirm I may become, I will always plant a large garden in the spring. Who can resist the feelings of hope and joy that one gets from participating in nature’s rebirth?”
~ Edward Giobbi, American artist and cookbook author
FOOD. GLORIOUS FOOD.
While some areas of the world are still being covered by snow, in other places, including my own warm Arizona stomping grounds, spring is bustin’ out all over. This week’s compilation of fabulous food photos and recipes embraces spring’s welcomed arrival.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.
This Korean stew sounds like a flavorful, inexpensive dinner for those springtime nights when the air becomes a bit chilly — intro for the stew recipe, which is posted at Foodie Baker, from webmistress/cook Jaslin:
I’ve often seen restaurants in Singapore offering Budae Jjigae in their menu and often wondered what it is about – it seemed so popular and many people like to order it. Upon Googling, I found that Budae Jjigae translates to Army Stew and is a type of jjigae (which means “stew” in Korean), made with lots of unhealthy ingredients like hot dog, Spam, ham, baked beans and instant noodles etc. in a spicy soup base. I do enjoy an occasional hot dog, Spam, ham, baked beans and even instant noodles, but to combine them together and serve as a meal? It’s just too horrifying for me.
So I embarked on a hunt for a healthier and even more yummy jjigae. And I decided to combine Budae Jjigae and Kimchi Jjigae together, swapping out the unhealthy ingredients with more healthy ones.
— Andi: The Weary Chef (@wearychef) April 17, 2015
Frugal-minded and delicious, wonderful for a spring dinner, photographer/cook goblinbox_(queen_of_ad_hoc_bento) has provided the curry recipe below:
This recipe is cheap, easy, fast, and REALLY GOOD! (Better than it looks, actually.) Served here with brown rice and a mug o’ tea.
Chickpea Curry Recipe
* 1 can chickpeas (garbanzo beans)
* 1 tablespoon water
* 1-1/2 tablespoon ghee (clarified butter) or vegetable oil
* 1/2 teaspoon cumin seeds
* 1/4 cup finely chopped onion
* 1 tablespoon fresh ginger root, finely minced or grated
* 1/2 teaspoon turmeric
* 1 teaspoon ground coriander
* 1/2 teaspoon garam masala (a spice blend you can buy at the store)
* 1/4 teaspoon cayenne
* 1 tablespoon fresh cilantro; chopped
Heat the ghee over high heat. Add the cumin seeds and stir for 30 seconds, then add the onions and ginger. Lower the heat to moderate and fry the mixture for 7 to 8 minutes, until the onions are soft and golden brown.
Stir in the turmeric, ground coriander, garam masala, cayenne, and 1 tablespoon of water, and fry for 1 minute. Then add the can of chickpeas with the liquid. Stirring constantly, bring to a boil over high heat and simmer for about five minutes.
Serve over rice garnished with cilantro.
— Disney Parks (@DisneyParks) April 17, 2015
Intro from the Disney Parks blog:
What kid doesn’t love chicken nuggets? And what parent wouldn’t love for them to be healthier too? In celebration of Healthy Kids’ Day on April 17, we’re sharing the recipe for Grandpa’s Crispy Baked Chicken from 50’s Prime Time Café at Disney’s Hollywood Studios, where everything on the menu is inspired by old-fashioned home cooking.
Photographer/cook Jeffrey Coolwater shared this recipe for his vegan reuben sandwich:
This simple sandwich takes 5 – 10 minutes to prepare and of course being vegan, no animals are tortured or killed for your pleasure. Start with a little olive oil in a small pan. Fry on medium heat 1 thick slice of onion diced for a minute or so.
After you’ve turned the onion, form it in the pan to the shape of your bread, top with a little Daiya cheddar shreds, 2 or 3 Tofurky Peppered slices, and cover for a couple minutes.
Add to your toasted bread a spread of vegan mayo (I use reduced fat Vegennaise) and Dijon mustard, a few dots of horseradish, a layer of cold sauerkraut, and a washed, torn romaine lettuce leaf. Place your Tofurky, cheddar, and onion on top with another slice of toast and enjoy. Delicious! And SO nice for your spirit!
— Cooking Channel (@CookingChannel) April 17, 2015
This intriguing grilled chicken Caesar/mac ‘n cheese combo dish could become a new family favorite — the recipe is posted at Cooking Channel.
Brief description from photographer/cook jazzijava:
Who says Challah is only for the holidays? Adapted from The Smitten Kitchen Cookbook, this half whole-wheat dough is rich with eggs, honey and both olive and sesame oils, making it perfect to hold ribbons of fig-sesame jam. Braiding 8 strands together made a gorgeous knotted shape and ensured maximum fig distribution too!
— The Chew (@thechew) April 17, 2015
— BCBSNC (@BCBSNC) April 13, 2015
Fastelavnsboller (“Fastelavns bun”) is a Norwegian sweet roll that is often filled or covered with whipped cream and/or jam and is traditionally eaten at Shrovetide. Nordic Nibbler has a recipe posted and more history. More about the tradition of Fastelvn, via Wikipedia:
Fastelavn is the name for Carnival in the historically Lutheran nations of Denmark, Norway, Iceland, and the Faroe islands which is either the Sunday or Monday before Ash Wednesday. Fastelavn is related to Roman Catholic tradition of Carnival in the days before Lent, but after Denmark became a Protestant nation, the festival became adopted certain distinctives. This holiday occurs the week before the Christian penitential season of Lent, culminating on Shrove Tuesday, the day before Ash Wednesday, the first day of Lent.
— Becca ~ It's Yummi! (@ItsYummi) April 12, 2015
The vibrant colors and fresh Mexican flavors of these steak fajita bell pepper boats are flirting with me… Chef Becca Heflin has the easy recipe posted at It’s Yummi, and wrote, “Steak Fajita Bell Pepper Boats, anyone?? They’re perfect for a quick game day snack, or party appetizer, and they make a great lunch or light dinner, too!”
The recipe for this mackerel and apple salad is posted at Hallo Sunny in Dutch, but Google can translate it for you.
— Vegetarian Times (@VegTimes) April 17, 2015
Check out Vegetarian Times for the recipe for this inexpensive dish of bibimbap with spicy steamed tofu and fried eggs.
Description from photographer Mike Fabio:
A seasonal riff on classic tiramisu. Black coffee and buttercup pumpkin & amaretti cookies ice creams layered with marsala caramel sauce-soaked cake, mascarpone cream, and dark chocolate shavings.
Absolutely one of the best things I’ve eaten in Nashville.
— Donal Skehan (@DonalSkehan) April 17, 2015
— Sun-Maid (@SunMaidRaisins) April 17, 2015
With my lemon tree “going Rambo” right now, this salad may have “summer” in its title, but I’ll be making this long before summer. Recipe is here at The Cozy Apron, with this overview:
For me, lemons go with the bright yellow summertime the way that pumpkins go with the fiery-orange fall. The tangy taste of a fresh lemon reminds me of a clean, crisp breeze, or perhaps the way one of the rays of the sun would taste if it stretched itself thin enough that it could reach me and ever so gently touch my tongue. The fresh flavor of lemon informs so very many things that we put into our mouths in this golden season of warmth; it informs everything from the cold beverages that we thirstily gulp down such an icy, cherry-lemonade or a tart, lemon slush, to the perfectly chilled desserts we allow to linger extra long on our tongues, such as lemon meringue pie or frozen lemon-curd bars. But the wonderful use of lemon doesn’t end with perfectly sweet treats or tall, frosty drinks; not at all. The glorious summer lemon can leave its zingy essence, its wonderful presence, on some of our favorite, savory summertime side dishes, putting a simple, tangy little twist on all things of a summer-y nature.
The addition of lemon in food is a welcome addition in my book. I usually squeeze a touch over just about everything; as everything, in my opinion, tastes a little more “alert” and awake with a gentle and zippy kiss of lemon on it. With outdoor grilling and BBQ-ing in full gear in the summer months, side items such as green salads and classic macaroni pasta salads become much-reached-for staples, and those can so colorfully benefit from a hint of lemon to bring out their best. Cool and creamy macaroni pasta salads are a favorite for many of us to add to the festive spread at a lively gathering; and adding the brightness from some lemon zest and fresh lemon juice can perfectly “lighten up” the flavors a bit.
— Michelle Hunter (@hunter_creative) April 17, 2015
The paleo chicken pineapple meatballs recipe is posted at Stupid Easy Paleo. Yep, that’s the site’s name. I was a bit surprised and impressed by webmistress/paleo cook Steph’s bold posting (I’ve copied some of it below) on the site’s “About Me” section, as I had never heard of the website or Steph before:
you could cook mouth-watering, soul-satisfying meals without 10,493 ingredients or complicated methods that belong in culinary school?
you found a source of clear, helpful information about what to eat to give you boundless energy, clear skin and a healthy bodyweight without all the BS and gimmicks?
you could fuel your workouts without pills, powders, potions and anything that comes with a warning label? (Cuz that’s an actual thing.)
you found someone to give you both a shoulder to lean on and a virtual kick in the pants when you need it most?
you’re tired of Paleo sites that are all coconut flour brownies and no actual real food?
Get your fork ready because it’s time to dig into a heaping helping of ALL that good stuff right here on Stupid Easy Paleo.
I get it. You want someone to guide you on this journey to better health, and I’m the girl to do it. If you want someone who’s gonna tell it like it is, more than just a rah-rah cheerleader, you’re in the right spot.
Finding Paleo has changed my health, my performance as an athlete, and my life. I stopped getting wacky sugar cravings, adult acne, crazy bloating and fainting spells. My moods are better, my endometriosis is manageable, and I no longer want to kill all the things between meals.
The fishcakes recipe that photographer/cook Roger used is posted at Louche Gastronomique — intro:
There’s a fishcakes recipe in Nigel Slater’s Kitchen Diaries that I just can’t get enough of. It’s pretty much just salmon and dill, with – shock, horror – no potatoes. There’s an egg and a dollop of flour holding it all together, of which the egg turns out to be redundant. The fishcakes turn out light and delicate. You serve them with yoghurt dressing, and, if you’re me, hummus. Three or four small ones make a fantastic starter.
It’s not very UK winter, however. And it’s certainly not apt to feed to Mr C, who gets a spot vomity at the prospect of oily fish. What to do?
Haddock, of course, silly.
(And yes, this is just my other fishcake recipe with extra capers and no potato, but it made me kinda nervous about the binding).
— T Magazine (@tmagazine) April 14, 2015
The recipe photographer/cook Holly used to make her penne dish is posted at Food & Wine, with this summary:
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
Info about Whirl-A-Whip, from photographer Randy von Liski:
The Whirl-A-Whip in Girard is a local landmark, and is a favorite stopping place for tourists traveling along National Scenic Byway Route 66. This portion of Illinois Route 4 was part of the Route 66 alignment from 1926 until 1930. Non-franchised places like this are rapidly disappearing from the American landscape.
Girard is a city in Macoupin County, and is located about 25 miles SSW of Springfield. The population was 2,245 at the 2000 census.
— Jill Silverman Hough (@JillSHough) April 14, 2015
Kids of all ages will go wild for these any time of the year… photographer/kitchen blogger Jasmin Fine’s chocolate cereal ice cream recipe is posted at her 1 Fine Cookie website.
— recipeflow.com (@recipeflow) April 6, 2015
Not too much longer before you can make this stir-fried clams with spicy black bean sauce dish — photographer/cook Tom Ipri used this recipe posted at The Woks of Life. Opening paragraphs:
Clams seem to go hand-in-hand with summer, and we have gone way too long on this blog without dishes involving bivalves! These clams with black bean sauce were so good–I know Judy has a particular weakness for them. We haven’t had a good black bean recipe yet either so this should cover at least two omissions in our collection.
We used manila clams for this recipe, which were quite small (about 25 to 30 per pound) but are beautiful and sweet. They are perfect for stir-fried dishes like this one that can serve as appetizers, as one dish of many served family style or just served with some white rice as a main dish. As for the clams, you can also use Cherrystone or Littleneck clams, which are a bit larger but more common in North America and also delicious.
— Crumbs Magazine (@CrumbsMag) April 17, 2015
— Life's A Bargain (@LifesABargain) April 16, 2015
An awesome stuffed hamburger recipe, with this jocular intro, is posted at Scrappy Geek:
Have you ever wondered how to make stuffed hamburgers on the grill? It took me a while before I was able to ketchup with the trend, but then I mustard up the courage to try to make a stuffed hamburger myself. And yes, like you I looked online for instructions on how to make a stuffed hamburger too. I do add my own ingredients which helps the burger stay together better on the grill…
Making a stuffed hamburger really isn’t all too difficult, the trick is not to be too-too gentle with it. When I first tried to make a stuffed hamburger, I assembled it quite carefully, the trick is just to pinch the edges well and then slap it together with your hands so it doesn’t come apart when you grill it. Pinching the burger edges only gets you so far, slap and shape the burger together with your hands – and don’t be gentle about it!
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past two months of Fab Food Friday Fotos posts:
Grilled Tuna Skewers, Mocha Rollcake, Paleo Shrimp & Cauliflower Grits, Banana Crumb Muffins, Citrus Spinach Salad, Strawberry Shortcake, Crunchy Mango Salsa, Veal Rib Steaks, Matcha Green Tea Cream Puffs, More Easy Recipes
Victoria Sponge Cake, Chorizo & Pea Rice, Chicken Italiano, Lemon Drizzle Cake, Groundnut Soup, Totally Chocolate Chip Cookies, Crab Cakes, Amish Cinnamon Loaf, Penne with Broccoli & Turkey Sausage, More Frugal Recipes
Tasty, Frugal Ramen Dishes, Chicken, Rhubarb, & Onion One-Pot Stew, Bacon, Coconut Rice, Beer, & Potato Chip Cookie Bars, Garlic, Leek, & Blue Cheese Quiche, Tofu Ricotta Spinach Tortellini, More Thrifty Recipes
Quinoa & Tofu Shu Mai Dumplings, Thin Mint Grasshopper Pie, Sausage & Kale Quiche, Tuscan Baked Eggs, Chicken Marsala, Rhubarb Buckle, Middle-Eastern Spiced Flank Steak, Chocolate Dipped Clementines, More Great Recipes
Lemon Cheesecake Cupcakes, Sticky Asian Pork Chops, Veggie & Basil-Garlic Hummus Wraps, Beef Tongue Tacos, Crunchy Coconut Chicken Fingers, Baked Salmon Fillet, GF Chardonnay Crackers, More Frugal Recipes