Fab Food Friday Fotos: Spiced Roasted Potatoes, Apple Pie Tartlets, Cheesy Spinach Casserole, Lentil Barley Chili, Lioness Bento, Strange Fruit, Hazelnut Coffee Cookies, Frugal Recipes, & More
Posted By Vicki McClure Davidson on February 18, 2011
FOOD. GLORIOUS FOOD.
As winter cold and storms still rage, it’s finally Friday, so time to kick back, forget the foul weather, and quietly enjoy some beautiful and/or unusual food photographs.
When available, recipes or recipe links will accompany the weekly posting of “Fab Food Friday Fotos,” with a guarantee that at least one recipe — most preferably a frugal recipe — will always be included.
These spiced oven roasted potatoes look amazing and are cheap and easy to make… photographer/cook FotoosVanRobin has provided the recipe (uses metric measurements):
1. Make the spice mixture: take 1T coriander seeds and 1T fennel-seeds. Best is to grind them coarsely in an old coffee-grinder. (or otherwise, try to grind them in your pester and mortar, although in my experience the seeds will stay too big and will fall off of the potatoes). Add 1/4 t cayenne pepper and 1t sea salt.
2. Scrub and clean 750g potatoes.
3. Cut in halves or wedges.
4. Soak in luke-warm water with 1T salt and 1T of vinegar. ( ± 10 minutes)
5. Drain and dry thoroughly with a clean tea-towel.
5. Put in a bowl with 1T of oil and toss & swirl so all wedges are covered with oil
6. Add the spice mixture and toss & swirl around again until all wedges are covered with the spice-mixture.
7. Transfer to a baking tray (lined with baking paper) in a pre-heated 200°C oven for about 50 minutes.
The original recipe asks for sweet potato, but this works just as well. Couldn’t stop eating, they were lovely. Nice way to spice up your oven roasted potatoes.
If you like these, then also check out my Ovenroasted Cajun Potatoes.
Frugal, back-to-basics bean and potato casserole that kids should love and will cost so little to make… a description of the dish is provided below by photographer/cook Brenda Wiley.
Be sure to check out her food website for the full recipe and for other fabulous recipes:
Layered Bean and Potato Casserole Recipe
This tasty casserole, recipe from Dr. John McDougall, consists of a bottom layer of three kinds of beans, mixed with onions, corn, and tomato sauce. This is topped with a middle layer of white beans pureed with salsa and other flavorings into a saucy topping that is spread over the base layer. It is topped with a bag of grated potatoes, and then baked.
Once baked, the potatoes make for a thick, crunchy topping over a spicy, saucy, bean layer.
Shown above, served with a warm tortilla.
Vegan, Gluten Free, no added fat, and fabulously delic!!
A perfect dish on a cold, wintry night — the recipe, which serves 12, was provided by photographer/cook Kyle Mahan:
Another incredible recipe from heidi swanson. this was amazing and made mostly from things that cost $1 a pound in the bulk section 🙂
Lentil Barley Chili and Cornbread
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 2 shallots, chopped
* 8 small/med garlic cloves, finely chopped
* 1 tablespoon ginger, peeled and grated
* 3 tablespoons chili powder
* 1 teaspoon ground cumin
* 1 serrano pepper, seeded and finely chopped
* 1 chipotle pepper (from can or rehydrate), minced
* 1 28-ounce can of crushed tomatoes
* 10 cups vegetable broth
* 1-1/2 cups cooked chickpeas (canned is fine)
* 2-1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
* 2/3 cup pearled barley or pearled farro
* 2/3 cup bulgur wheat
* 1 teaspoon fine grain sea salt (or to taste)
Toppings (opt): a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion
In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant.
Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur – stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer – you can make adjustments for salt here – if you’re using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.
Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments – add more chipotle, salt, or whatever you think it needs and enjoy!
I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but I listed off a few other topping ideas up above.
A huge pot of chili – serves 12 or more.
To learn how photographer/bento creator gamene made this gorgeous lioness bento, as well as other adorable bentos, check out the website bento zen!
Mom and apple pie… these apple tartlets not only are delicious, but will make your home smell heavenly.
Check out the blog Digivegan for more info from digiyesica, who included this recipe for these yummy vegan apple pie tartlets. She explains how she came up with making the tartlets: “Originally I planned to make mini apple pocket pies to freeze but ended up with tarts. More appealing and less reminiscent of a mcd’s dessert. :)” :
The wonderful bonus about these little delightful pies was they traveled well and still tasted delicious, crunchy – not soggy – even after they sat in a humid warm car for several unanticipated hours. Although warming them up in a toaster oven or oven before consumption would be ideal, they are still a decent sweet snack out of the fridge.
Apple Pie Tartlets
* 1 cup rolled oats (ground)
* 1/2 cup brown rice flour
* 1/2 cup spelt flour
* 2 teaspoons baking powder
* 3/4 teaspoon sea salt
* 4 tablespoons peanut butter
* 2 tablespoons margarine or applesauce
* 3 tablespoons – 1/2 cup unsweetened soymilk or nut milk
* 1 tablespoon ground flax seeds or other egg replacer
* 1 teaspoons cinnamon
* 3/4 cup raw walnuts, toasted
* Sprinkle of cinnamon and nutmeg
* 3 tablespoons agave nectar
Grind one cup of rolled oats in food processor until it reaches a flour like consistency. Add brown rice flour, spelt flour, baking soda, and sea salt into food processor and pulse a few times. Move mixture to a large glass bowl or stainless steel bowl and place in freezer.
Next place raw walnuts on a baking sheet lined with wax paper. Sprinkle walnuts with cinnamon and nutmeg. Toast walnuts either in a toaster oven or oven set to 350°F for 10 minutes moving walnuts around frequently for even toasting. Meanwhile begin preparing apple filling. Remove walnuts after 10 minutes and set aside to cool.
* 4 apples of choice (I used 3 Gala and 1 Pink Lady)
* 3 heaping tablespoons brown sugar
* 1 small-medium sized lemon
* 1 cinnamon stick
* 4 pods of cardamom
* 6 whole cloves
* 4 tablespoons to 1/2 cup agave nectar (depending on the sweetness level desired)
* 2 tablespoons arrowroot powder
* 1/2 teaspoon cinnamon
* Large pinch of nutmeg
Wash, peel, core apples and slice into small 1/2-inch cubes. Place in a medium size pot over medium heat with a small amount of water, about 1/4 cup – 1/2 cup adding water if needed. Squeeze lemon juice and add the stick of cinnamon as well as cardamom pods and cloves into pot. Cover pot and allow to simmer for about 20 minutes. Check apples and add brown sugar. Cover and simmer for 10 more minutes, adding arrowroot powder (will thicken all remaining liquid).
Here it is up to you to determine how much longer the apples will need to simmer. They should not loose their form and turn into applesauce, but they should be very soft like your favorite apple pie filling.
Lastly, add ground cinnamon and nutmeg, as well as agave nectar to taste. Once the mixture has begun to thicken and the apples have reached the desired consistency remove from heat, and place aside.
Preheat oven to 350°F.
While filling cools down, move back to the crust. In the food processor, grind flax seeds. Place ground flax seeds in a small bowl and stir in water. Move to the side for later use. (Arrowroot powder with a dash of water will work as an egg replacer as well.)
Remove flour mixture from freezer. Mix peanut butter and margarine or applesauce into flour. You can use your hands to help distribute ingredients evenly. Add flax mixture, cinnamon, agave nectar and start adding soy milk 1 tablespoon at a time.
Knead dough until all ingredients are well combined and you can roll small balls of dough without breaking apart. Now you can sprinkle broken pieces of walnuts into dough or you can wait and sprinkle walnuts with filling.
Oil a muffin pan. Roll a small amount of dough into a ball, about 1 1/2 inches in diameter. Place a ball of dough into each muffin tin and press dough down and to the sides so it completely forms along the edges and up the side. Once all individual crusts are formed place muffin pan into oven for 10 minutes.
Promptly remove muffin pan from oven after 10 minutes. Fill each individual tart with remaining walnuts and apple mixture to the top of the crust rim. Make sure to not scoop cardamom pods, cloves, or pieces of cinnamon stick into the tart crusts. You can also garnish the top with a little bit of the toasted walnuts. Place back into oven for 20 more minutes.
Remove promptly and allow to cool a couple of minutes before attempting to remove tarts from pan. You can place baked tarts into cupcake cups for presentation. These Apple Pie Tarts are best if served and consumed soon after removing from the oven. Although from experience they will keep very well for several hours, or place in fridge overnight then toast or reheat in oven for a few minutes.
Hope these sweet little apple pie tartlets make your day a little brighter over a hot relaxing cup of tea or coffee!
Yields about 12 tarts
Here’s the link for the Food Network recipe for photographer/cook vigilant20’s Chicken Piccata.
Photographer/cook Corey Ann provided this simple recipe for this hearty Cheesy Spinach Casserole:
Cheesy Spinach Casserole Recipe
* 6 ounces uncooked spaghetti
* 1 egg
* 1/4 cup milk
* 1/2 cup sour cream
* 1 (10 ounce) package frozen chopped spinach, thawed
* 1/2 (14 oz.) can artichoke hearts, drained and chopped
* 1 (8 oz.) package shredded Monterey Jack cheese
* 4 tablespoons grated Parmesan cheese, divided
* 1 teaspoon dried minced onion
* Salt and pepper to taste
* Paprika to taste
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
In a 2-quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti.
Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
Photographer/cook Monica Arellano-Ongpin shares making these delectable Tropika Satays:
Tropika restaurants in Vancouver serve delicious Malaysian, Thai and Singapurean dishes.
These satays were yummy! But I only ate one portion – the other was my sister Pia’s, a Vancouver resident and most excellent guide. And here’s recipes I got from the internet:
Sambal Kacang (Peanut Sauce)
Makes about 280 ml / 1/2 pint / 1-1/4 cups of sauce
This is the best-known, most popular sauce for satay. It is also used for gado-gado, and goes well with any grilled meat.
If you like your satay sauce chilli-hot, there are several quite passable powdered instant sauces on the market. For making it yourself, there are various so-called short cuts, most of them involving crunchy peanut butter. Avoid these; the method described below is as easy, cheaper, and much nicer.
* 112 ml / 4 fl oz / 1/2 cup vegetable oil
* 225 g / 8 oz / 1-1/3 cups raw peanuts
* 2 cloves garlic, chopped
* 4 shallots, chopped
* A thin slice of shrimp paste (optional)
* Salt to taste
* 1/2 tsp chilli powder
* 1/2 tsp brown sugar
* 1 tbsp dark soy sauce
* 450 ml / 16 fl oz / 2 cups water
* 1 tbsp tamarind water or juice of a lemon
Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. Discard the oil, except for 1 tablespoonful.
Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed.
When cool, keep in a jar in the fridge. Reheat as required for use with satay or as a dip for lalab (crudites) or savoury snacks. The sauce will keep in the fridge for up to 1 week.
Recipe for these toothsome Hazelnut Coffee Cookies provided by photographer/cook Mars:
Hazelnut Coffee Cookies
Another favorite cookie ^^
Recipe: (as you see, makes about 12 pcs)
1. Icing sugar 30g
2. Unsalted butter 40g
3. Milk 1TBSP
4. Egg white 25-30g(one mid-size egg white)
5. Instant coffee powder 3 tea spoons(since we never DRINK instant coffee…the best usage for them is making cookies…)
6. Weak flour 40g
7. Nuts 75g (I use hazelnut slices, you could also use almonds, macadamias, walnuts, sunflower seeds…and etc…mix flavor would be also nice)
8. Pinch of salt
1. Melt the unsalted butter above hot water or in the microwave, mix well with icing sugar.
2. Move the melted butter away and cooling a bit, whisk in the milk
3. Add in the egg white and the instant coffee powder, whisk evenly
4. Sift in the weak flour and salt to the liquid, genteelly stirring well the mixture, don’t over stir
5. Mix in the nuts and again, evenly but not too much
6. Use spoon to take the mixture, pour onto the baking paper, spread out to a thin layer around 5cm round
7. Place in 160degreeC, upper layer in the oven about 14 mins, leave in the oven for couple more mins when done
Photographer/cook Monica provides the link to the recipe and the changes she made for this gorgeous Mexican casserole:
Click here for the recipe… I hadn’t sour cream, so I used a bit of heavy cream to not lose the “milkyness” and I couldn’t find cheddar cheese (not so common in Italy), so I used a mix of shredded Leerdammer cheese and Parmigiano cheese.
Very good dish, my partner Adriano asked for seconds! :o)
Quick, thrifty, and easy vegetarian chili… active teen boys and men will love this. Photographer/cook SleepyNeko tweaked this chili recipe:
Added field roast vegan chiptole sausage and used Cabot’s extra sharp Cheddar.
Vegetarian Chili Recipe
* 1 tablespoon vegetable oil
* 1 cup chopped onions
* 3/4 cup chopped carrots
* 3 cloves garlic, minced
* 1 cup chopped green bell pepper
* 1 cup chopped red bell pepper
* 3/4 cup chopped celery
* 1 tablespoon chili powder
* 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
* 1 (19 ounce) can kidney beans with liquid
* 1 (11 ounce) can whole kernel corn, undrained
* 1 tablespoon ground cumin
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil
Sauté in vegetable oil over medium heat, onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
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