Fab Food Friday Fotos: Pecan-Peach Cornmeal Cake, Cod Burgers, Bean & Leek Soup, Corn Dodgers, Baked Spicy Korean Salmon, Sage-Scented Butternut Squash Ravioli, Grilled Lamb & Pistachio Kebabs, Super Quick Chili, Oreo Cookie Balls, Hot Chicken Dip, More Easy, Thrifty Recipes
Posted By Vicki McClure Davidson on October 31, 2014
“When baking, follow directions. When cooking, go by your own taste.”
~ Laiko Bahrs, culinary consultant
FOOD. GLORIOUS FOOD.
Bye, bye, summer — hello, autumn!
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.
Photographer/cook Dennis Wilkinson’s recipe for this fabulous pecan-peach cornmeal cake is posted on his Flickr page, with this overview:
I had bought some peach nectar to use in mixed drinks for the holidays this year, had a few cans left over, and set out to use it up today. Used a little bit this morning (replaced half of the dairy in French toast with it, and served the resulting French toast with sliced cling peaches–kids loved it) but had bigger things in mind. Broke out my copy of Michael Ruhlman’s Ratio, looked up the quick bread ratio, and came up with this: a cornmeal “cake”, cooked like an upside-down cake with nuts in the topping, and used the peach nectar for the liquid in the recipe. I tweaked things just a little, borrowing from other things I’ve baked in the past, and I’m happy with the result (which could have been a bit more peachy, but was nice and moist.)
Ingredients are mostly by weight, although I’ve added approximate volumes. Liquids are measured in liquid ounces (by volume).
As an aside, the more I cook starting with an established ratio like the ones in Ruhlman’s books, the more comfortable I feel straying “off-recipe” when baking (I’ve always been pretty recipe-free with other forms of cooking). That coincides with me learning more about the actual interactions of the ingredients (been reading a good amount of McGee lately, too), but still, I like having the jumping-off point that the ratios provide.
— Amy Johnson (@WearsManyHats) October 28, 2014
The charred orange slices topping the chicken in the photo above look fabulous! You’ll find the recipe for this quick and easy chicken dish posted at Amy’s food blog She Wears Many Hats.
Photographer/cook Jasline has posted more photos and the recipe for Baked Spicy Korean Salmon on her awesome food blog Foodie Baker — summary:
Gochujang, usually translated as Hot Pepper Paste, is a Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. It is dark red in colour, and tastes spicy and salty. It is heavily used in many Korean dishes – in soups, stir-frys, barbecue and even in dips. It is often packed in red colour tubs.
This recipe is very easy to put together except for gochujang, the rest are common household ingredients. And best of all, the salmon is cooked in an oven in less than 20 minutes! If you don’t feel like whipping up a rosti (which was what I served with), you can simply serve it over a bed of salad leaves – a very healthy and simple meal.
These small, thrift-minded, individual cornmeal loaves are cooked on the stove top or in the oven. They are similar to hush puppies and are perfect with soups, stews, breakfast dinners, or for snacking. Photographer/cook Theresa used this recipe posted at Outlander Kitchen.
— Southern Living (@Southern_Living) October 31, 2014
Hungry kids of all ages will swoop in on this hearty, comforting, quick-to-make chili dish — the recipe is posted at Southern Living.
Photographer/cook Janet Hudson provided this recipe for her fabulous butternut squash ravioli:
Make the pasta dough…
Sift 2 cups flour into a large mixing bowl. Make a well in the middle.
Add a little minced fresh sage.
Whisk some ground flax seed and a little water- add into the well in bowl of flour.
Gently knead into the flour- If the dough is too flaky, add a little more warm tap water to the mixture. Continue kneading with your mixer for 20-30 minutes. The dough should be springy, shiny and should hold together when it is ready. Divide the dough into four balls.
Filling.. Slice the butternut squash in half. Scoop out the seeds, rub a little margarine over the flesh and sprinkle some brown sugar and sage on top. Roast the squash cut side up for 30-45 minutes, or until cooked through. Cool and scoop out the flesh- place in a bowl. Add a cup of tofu, some parsley, and salt and pepper-mix thoroughly. Assemble…
Roll out each disc into a rough rectangle. Place one down on a board and put 9 spoonfulls of filling about 1″ apart. Trace some water around each of piles on the dough. Place another piece of dough over the bottom. Press the two pieces together to create the pasta, being sure to compress the dough around the filling. Press to seal the raviolies. Cut each one out. Boil pasta in water for 8-10 minutes. Drain carefully.
* 1/2 cup Parsley
* 1 cup sun dried tomatoes
* 1/2 cup soy creamer
* 1/2 cup Tofutti Sour Cream
* Juice from 1 lemon
* 1 clove garlic, minced
* 1 tsp sea salt
* 1/2 tsp white pepper
* 6 tbsp minced onion
* 3 tbsp sage
* 1/2 cup Rice Parmesan
Heat onions, garlic and herbs with a little EVOO- saute, add tomatoes and cook only until barely plumped. Process with the rest of ingredients then reheat and serve over the ravioli.
Generously serves 4.
— Kitchen Daily (@KitchenDaily) October 25, 2014
These glorious Oreo cookie balls are ridiculously easy to make — find the recipe at Kitchen Daily.
Photographer/cook jann_on only provided the ingredients listed below for making this homey soup, but you can use it as a launching point to create many thrifty, vitamin-packed soups. Because the beans used in this recipe are canned, thus already cooked, I’d guesstimate that once the leeks are softened to your liking (about 10 to 15 minutes), the soup would be ready to eat.
– Olive oil
– 3 small cloves garlic
– 3 smallish leeks
– 1/2 cup of water
– 3 sprigs of fresh rosemary
– 1 can of borlotti beans
– black pepper
– cayenne pepper
– dried parsley
— Vegetarian Times (@VegTimes) October 30, 2014
Only six ingredients are in this gluten-free curried carrot soup with roasted pistachios — pop over to Vegetarian Times for the recipe. Vadouvan spice, a French-style curry blend, is one of the six ingredients.
The recipe for this flavorful mint chimichurri is posted at Frites and Fries, with this intro:
Last week, I was given a huge bunch of mint leaves and I entertained the thought of making mint ice cream (since I have not made ice cream on F&F!) or more couscous. Someone at work suggested mint chimichurri but I initially brushed it off because it seemed like a lot of work. The more I thought about it, the more I realized how great the idea was because I could make a gigantic batch of it — there are so many uses. It’s vegan-friendly but most importantly, this sauce gives you so much creative freedom. You can use it as a meat (or tofu) marinade, brush pieces of crostini or bruschetta with it, stir up a few bloody mary cocktails, and even make salad dressing!
Since I have a lot of mint chimichurri now, I made a simple pan-seared steak for dinner last night and served it with a generous amount of sauce.
— Great British Chefs (@gbchefs) October 29, 2014
Great British Chefs have come up with another kid-approved winner with this cod burger and homemade ketchup recipe.
The recipe link that photographer/cook Ozma provided for her Thanksgiving stuffed squash (good any time, not just at Thanksgiving) regrettably is no longer active. Check out these similar recipes posted at The Cozy Apron, Food Network, Marin Mama Cooks, and Farm Flavor. While they don’t precisely match the stuffed squash dish photo above, they should prove to be worthy, delicious alternatives.
This overview accompanies the stuffed roast squash recipe posted at The Kitchn:
With so many beautiful and unusual squashes showing up in markets right now, I can’t seem to come home without at least one knobby, colorful, speckled new squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don’t really need a recipe — just a few basic steps and dinner practically makes itself.
Photographer/cook Blue moon in her eyes shared her recipe for her vividly colored grilled and pistachio kebabs dish:
* 450 g trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
* 2 heaping tablespoons fresh thyme leaves
* 1 level tablespoon ground chili pepper
* 1 level tablespoon ground cumin
* 4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
* Sea salt and freshly ground black pepper
* A good handful shelled pistachio nuts
* A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
* A small bunch fresh mint, leaves picked
* 1 red onion, peeled and very finely sliced
* 1 lemon
* A bunch of fresh flat-leaf parsley, leaves picked
* Extra-virgin olive oil
* 4 large flatbreads or tortilla wraps
* 4 heaping tablespoons plain yogurt
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.
In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
— olive magazine (@olivemagazine) October 31, 2014
Unusual and healthy pumpkin, mushroom, and brown rice dish, with an Asian twist. The easy, fast-to-make recipe is posted at Olive Magazine.
— Robyn Stone (@AddaPinch) October 31, 2014
A wonderful recipe for upcoming holiday parties and televised football-game viewing — this tasty hot chicken dip (with chopped pecans!) recipe is posted at Add a Pinch.
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:
Chicken Breast & Tarragon-Mustard Cream Sauce, Crock Pot Chili, Fresh Bamboo Soup, Roast Beef Sirloin, Durian Cheesecake, Pai Gu Fan, Pan Gravy, Salads & Casseroles, Chocolate Beet Cake, More Frugal Recipes
Homemade Cultured Butter, Shiitake Kale Salad, Baked Falafel & Tzatziki Sauce, Bacon & Onion Pizza, Smoked Salmon & Bagel Breakfast Casserole, Stir-Fried Cod & Veggies, French Toast, Sunchoke & Fried Halloumi Salad, More Thrifty Recipes
Florentine Bars, Chinese Chicken, Savory Spinach Ricotta Crepes, Autumn Salmon, Chilli Crab Pasta, Sweet Potato Hash, Spaghetti Squash Carbonara, Chocolate Coconut Cherry Balls, Vegan Mapo Tofu, GF Orange Cake, More Frugal Recipes
Braised Goat Shoulder with Mirepoix-Rosé Sauce, GF Mounds Bars, Moong Dal, Chocolate Cookies, Baked Spaghetti with Italian Sausage, Maple Pumpkin Muffins, Spicy Rice & Egg, Jersey Royal Potato Salad, More Recipes
Cherry-Chipotle Beef Ribs, Chicken Curry, GF Acorn Squash with Cranberry Apple Stuffing, Potato-Crusted Mini Quiche, Spiced Plum Jam, Salmon Kedgeree, Turnip-Kohlrabi Slaw, Black Bean Dip, Stir-Fried Pork, Asparagus Chicken & Soba Noodles, More Recipes
Melon & Mint Salad, Hawaiian BBQ Chicken, Balsamic Glazed Sausages, Snickerdoodle Chess Bars, Smoked Tomato Pizza, DIY Cranberry Sauce, Brazilian Stew, Spicy Bok Choy, Furikake-Crusted Ahi Salad & Ponzu Dressing, More Thrifty Recipes
Little Lemon Soufflés, Chicken Tortilla Soup, Dijon-Cilantro Tuna Salad, Pork Potstickers, Adult Agua Fresca, Stuffed Bell Peppers, Crispy Cinnamon Twists, Squirrel Autumn Bento, Broccoli Cheese Soup, More Fab Recipes