Fab Food Friday Fotos: Iron Skillet Pizza, Spicy 15-Bean Soup, Disney-Inspired Bento, Burns Supper, Ginger Shrimp & Grits, Chocolate Cherry Dessert, Pasta, Veg Enchiladas, Curried Soy Chicken Salad, Thrifty Recipes, & More
Posted By Vicki McClure Davidson on August 12, 2011
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
It’s Fab Food Friday Fotos time… Fridays totally rock.
I’m quite passionate about food — and you likely are, too, which is why you’re reading this Fab Food Friday Fotos posting of fabulous food photos and an assortment of budget-minded recipes.
When they are available, I try to include recipes and recipe links with select “Fab Food Friday Fotos.” I guarantee that at least one frugal-minded recipe will always be included in the batch, usually more, to help all of us who are in the economic trenches battling rising food costs and prices.
Who would have thought that the humble fare of grits could look so elegant? Photographer/cook and food blogger Greg Turner said it’s a “new twist on an old Southern favorite” and wrote this about it:
Shrimp and grits has long been a staple meal in the American south, marrying West Africa cooking methods with ingredients introduced by the American Indians. From the port town of Charleston it spread down the coast and rimmed the Gulf of Mexico. And if you’re not familiar with grits, you’re missing out.
This recipe turns the traditional meal on its head, opting for a tempura-like ginger shrimp, based on Michael Symon’s fried calamari recipe, coupled with a little heat in the form of cayenne pepper. The final result is a dish that is at once familiar but definitely leans towards the exotic.
Click here for his ginger shrimp/grits recipe at Winepairings.
The colors here in this winter squash and tomatoes pasta dish photo are warm and inviting — photographer/cook Rooey202 used this New York Times recipe that was created by chef Mark Bittman:
Pasta with Winter Squash and Tomatoes
* Salt and pepper
* 3 tablespoons extra virgin olive oil
* 1 tablespoon chopped garlic
* 1/4 cup sliced shallots
* 1/4 teaspoon crushed red pepper flakes, or to taste
* 2 cups chopped tomatoes
* 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
* 1/2 pound cut pasta, like ziti or penne
* Freshly chopped parsley or Parmesan for garnish.
Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Yield: 4 servings.
I discovered another delightful food blog this week: The Diary of a Would-Be Chef. Photographer/cook and blog master Daniel Eizans is funny, has no professional background in the culinary arts, and loves food — when you can, pop over and explore his other recipes, such as the intriguing Wild Mushroom Risotto With Parmesan And Scallops and Chipotle Turkey Cutlets with Charred Corn Salsa.
Here is his recipe with some commentary, also posted on his blog, for these easy vegetarian enchiladas:
These vegetarian enchiladas are packed wtih everything from black beans, to bell pepper to red onion, black olives and two different kinds of cheese. I use soft taco-sized shells to fit a little more in. I’d be surprised if you needed to eat more than one in a single sitting. They’re very filling, have lots of great textures and can be done in 45 minutes to an hour depending on how quick you are with your knife.
Vegetarian Enchiladas Recipe
* 3 bell peppers of your choice (I used red, orange, and yellow)
* 1/2 red onion chopped
* 1/2 bunch of cilantro chopped
* 1 8-oz can black olives sliced
* 1 8-oz can black beans
* 20 oz enchilada sauce of your choice
* 3 tablespoons cayenne pepper
* 6 soft taco-sized tortillas
* 1/2 cup quesadilla cheese
* 1 oz Mexican blend cheese
Pre-heat oven to 350 degrees. Meanwhile, place beans, olives, peppers, onions, and enchilada sauce in a large sauce pan. Simmer vegetables for 15 to 20 minutes. Add Cayenne pepper for a spicier filling. Once filling has finished, add half of your cilantro to the mix and begin preparing to fold your enchiladas.
Grease a large baking pan with cooking spray and lay out warm tortillas on a large plate or platter. Place quesadilla cheese on each tortilla and begin adding enchilada filling to tortillas. Fold and place folded side down in your pan. Reserve about a 1/4 of your filling to top the folded enchiladas for baking.
Top finished enchiladas with reserved filling and the 1 oz of Mexican cheese. Bake in the oven for 20 minutes or until cheese and tortillas begin to brown. Top with remaining cilantro as garnish. Serve with refried beans or Spanish rice.
Photographer/cook feministjulie wrote this about her dessert:
Chocolate Cherry Dessert
I had some cherries and wanted to bake or make something with them but wasn’t sure what. This dessert is probably one of the best desserts I’ve had in a long time. So good! And easy enough to make 🙂
Recipe thanks to (and available right here at) La Tartine Gourmande! (I pitted my cherries, though the recipe did not call for it). Always new and exciting things happening over there. 🙂
Photographer/cook Manne used this simple, refreshing salad recipe that appeared in BBC Good Food:
Peach, Prosciutto, & Mozzarella Salad Recipe
* 2 ripe peaches, stoned and quartered
* 4 slices prosciutto, torn
* 1 ball mozzarella, torn into pieces
* 2 handfuls rocket (aka arugula)
* 2 tbsp pine nuts, toasted
* 2 tbsp olive oil
* 1 tbsp lemon juice
* 1/2 tbsp maple syrup
Arrange the peaches, prosciutto, mozzarella, and rocket on 2 plates.
Make the dressing by whisking together the olive oil, lemon juice and maple syrup. Drizzle over the dressing and scatter over the pine nuts.
Beautiful moustache biscuits! Click here for links to all three recipes of photographer/cook Wilfred Knievel. Descriptions of his fillings used for the biscuits/cookies in the photo:
Top row: Custard cream
Second row/left column: Bourbon cream
Second row/right column: Garibaldi
Fascinating array of hanging sausages in Portugal. Photographer orangebrompton describes them:
Portuguese sausages of various kinds. From left: bready
chorizo, blood sausage made with honey, more chorizo, and a sausage made with bread.
Photographer/cook aschweigert provided the recipe below for this frugal, hearty soup with wheat berries, kale, and orzo that will easily fill the stomachs of many hungry family members — be sure to not add tomatoes until near the end of cooking, when the beans are soft enough to your liking. The acids in tomatoes, if added before the beans have softened, will prevent or slow down the cooking/softening process of dried beans.
Also, to get the maximum health benefits from kale, it’s recommended that after chopping it, let it sit for 5-10 minutes; this allows time for the production of phenethyl isothiocyanates, which form when cruciferous vegetables are cut, but stops when they’re heated. Phenethyl isothiocyanate is a key cancer-reducing agent. It is abundant in cruciferous vegetables such as kale, cauliflower, cabbage, broccoli, turnips, Brussels sprouts, and kohlrabi.
Spicy 15-Bean Soup With Wheat Berries and Orzo
I picked up a beautiful 15-bean soup mix at the farmers market yesterday, so today was soup day. This is a slightly spicy 15-bean soup with wheat berries, orzo, and kale. Also tried a vegan tofu sour cream recipe we had on an Earth Eats podcast a few weeks ago. And now my freezer is full of leftovers 😀
* 15 bean soup mix (20 oz. approx.)
* 1.5-2 cups red wheat berries
* 4 carrots, chopped
* 3 celery stalks, chopped
* 1 medium yellow onion, chopped
* 1 bell pepper, chopped
* 3 cloves garlic, minced
* 2 tbsp. olive oil
* 2 bay leaves
* Spices (sage, rosemary, thyme, black pepper, salt, paprika, chili powder, cayenne pepper, cumin)
water to cover
* 1 can whole tomatoes
* 2 bunches lacinto kale, chopped
* 1 bunch Italian parsley
* 1 lb(ish) small pasta (orzo or similar)
* vegan sour cream
chopped scallions (garnish)
Heat olive oil in a large soup pot. Sauté onion, carrot, celery, and pepper until just starting to brown, add garlic. Sauté for another minute or two. Add beans and wheat berries, add enough water to cover, season so taste.
Reduce heat and simmer until beans are nearly done.
Add tomatoes (including juice) and kale, cook for another 10 minutes(ish).
Add orzo and Italian parsley.
Cook until orzo is done, adjust seasoning as needed. Serve topped with sour cream and chopped scallions or chives and crusty bread.
For more fascinating background on the Burns Suppers in Scotland and recipes for making haggis, tatties, and neeps, plus the charming traditions linked to the suppers, check out Scotland’s Enchanting Kingdom. After 200 years, the famous Scottish poet “Rabbie” Burns is still honored in his homeland.
Photographer M.V. Jantzen provided this summary of these nostalgic treats:
Hostess Sno Balls®, Cupcakes, and Twinkies at the DC Preservation League 40th Anniversary Celebration, inside the Wonder Bread Factory. 641 S St NW, Washington, DC.
Photographer/cook Bryan Lee provided this information and recipe links for these Chinese New Year cookies:
Chinese New Year Cookies
I heard Nathan Fillion describe these during Chris Hardwick’s Nerdist Podcast and they sounded so good, I had to try and make them: www.nerdist.com/2011/02/nerdist-podcast-65-nathan-fillion/
I used this recipe: www.cooks.com/rec/doc/0,1618,145178-225198,00.html
I have to say I was freaked out at first when it called for Chinese Chow Mein noodles, but the crunchiness is so good mixed with the peanuts, chocolate, and butterscotch. Yum Yum. Sarah did not agree with me. The noodles were too much for her. She’s also not a fan of crunchy deserts.
On the succulent tenderloin photo, photographer/cook Another Pint Please wrote this:
I can’t take the credit for this one…this is all Dad. It is one of his favorite recipes that I am not allowed to recreate!
This tasty-looking vegan salad, using soy for the “chicken,” was provided by photographer/cook norwichnuts:
Curried Soy Chicken Salad
From Vegan Feasts….a variation.
* 1 cup cooked brown rice
* 2 cups soy curls or soy chicken, shredded
* 1/2 cup green beans, cooked ala dente ( or you could also use carrots, peas, or a combo)
* 3/4 cup sliced almonds
* 1 celery rib, minced
* 1 scallion, minced
Mix together well.
Combine 1/4 cup vegan mayo, 1/4 cup vegan sour cream (or soy yogurt), 5 tsp orange marmalade, 1 tbsp brown mustard, and 2 tsp curry powder.
Pour over rice, mix well, and refrigerate several hours.
Garnish with currants and enjoy.
Feeds 6 plus.
Quick description from photographer/cook gwarcita of what was used in making this pasta dish:
Spinach Pasta with Broccoli and Cheese Sauce
Adapted from a Jamie Oliver recipe. Basically just pasta with broccoli. The cheese sauce is a mix of Monterey Jack, 1/2 and 1/2, and handful of Parmesan melted over a double-boiler. I added 2 egg yolks after the cheese had melted down, and poured the whole thing over the pasta (the pasta/sauce heat cooks the eggs). Yummy!
Photographer/creator Maki said this Disney-inspired Beauty and the Beast bento took several hours to make — what an awesome gorgeous end result! Belle’s, aka Beauty’s lips are made from kani kama, a fish cake, and her face is a slice of cheese. Her eyes are made of a seaweed sheet and cooked kelp, her hair is made of konbu, which is cooked kelp with broth. The hands are made of usuyakitamago, a crepe-style fried egg.
How long would it take for a little girl, for anyone for that matter, to actually plow in and eat/destroy this exquisite bento creation? I know I’d have a struggle…
The recipe photographer/cook batigolix used for these goat cheese burgers is here at Big Oven… be forewarned that these are an estimated 1,966 calories each.
Unintentional adorableness… the fact that this smoked salmon onigiri looks like an angry chick or a scary monster is purely accidental. Hilarious!
For more info about photographer/cook Maria Deloso’s student-led organization working to combat hunger in Washington, D.C., while promoting bands that want to help us with this mission, check out Maria’s Facebook page – Indie Bands with a Mission (IBWAM). The group sells cookbooks filled with bands’ favorite foods and other handmade items.
This rustic pizza will certainly be a real kid pleaser (especially for those older adult kids!) for breakfast, lunch, or dinner, at parties or while watching sporting events. Photographer/cook Brian Wolfe wrote this about his wife’s deep dish iron skillet pizza:
I had my camera out as my wife made dinner last night (I did chop the veggies, for what it’s worth) and I thought I’d try my hand at some food photography. Here’s the finished product. It’s DELICIOUS!
Now for the recipe:
* 1 package (1/4 ounce) active dry yeast
* 2/3 cup warm water
* 1 cup all-purpose flour
* 1/4 cup vegetable oil
* 1 cup whole wheat flour
* 1 tablespoon each minced fresh basil, oregano, and marjoram
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 2 cups (8 oz) shredded mozzarella cheese
* 1 cup (4 oz) shredded Swiss cheese
* 1 cup (4 oz) shredded cheddar cheese
* 2 large green peppers, chopped
* 1.5 cups chopped onions
* 1 tablespoon each minced fresh basil, oregano and marjoram
* 1 tablespoon vegetable oil
* 1 cup (4 oz) shredded Parmesan cheese
* 8 plum tomatoes, seeded and chopped
* 1 package (3 oz) sliced pepperoni
1. In a large bowl, dissolve yeast in water. Add flour and oil and beat until smooth. Add whole-wheat flour, herbs, garlic, and salt. Knead about 6-8 min. Cover and let rise ~15 min.
2. Punch dough! Roll into ~14″ circle. Put in skillet. Add 1 cup of cheese mixture.
3. Sauté veggies and add in layers alternating with remaining cheese.
4. Bake @ 400°F for 30 min.
Soup, gloriously cheap soup.
The thrift and food blog Simply Frugal has this terrific, cheap-and-easy recipe for making Cabbage and Tomato Soup — while it’s still in the triple digits (Fahrenheit) here in Arizona, this down-to-basics recipe is going on my list for “must makes” once we have a cooling spell here of, oh, let’s say 95 degrees F.
While there has been no activity on the blog for the past year, there are many thrift-minded recipes there you might want to explore, as well as a list of pantry items every frugal kitchen should have. Photographer/cook Simply Frugal provided this nourishing, cost-slashing soup recipe:
A wonderful winter soup.
Cabbage and Tomato Soup
* 2 c. cabbage
* 28-oz can of diced or chopped tomatoes
* 3 slices bacon
* 1 c. onion
* 2 Tbsp oil
* 2 bay leaves
* 1 tsp allspice
* 2 Tbsp paprika
* 2 Tbsp brown sugar
* 1 Tbsp garlic
* 1/3 c. cider vinegar
* 3 c. chicken stock
Sauté bacon, bay leaf, and oil over medium heat until bacon is translucent.
Stir in cabbage and onion and sauté 5 minutes.
Add allspice, paprika, brown sugar, garlic, and salt and pepper to taste. Lower heat and let vegetables steam gently in their own juices. Do not brown.
Add vinegar, tomatoes, and chicken stock. Add sufficient water to cover the tops of the vegetables.
Simmer 30 minutes, until cabbage is soft. Purée 1 or 2 cups, and stir back into pan. Taste for balance, and serve hot.
You can add about 1/4 cup white wine per serving for even more interesting blend of flavors.
Photographer/cook Jani Laaksonen provided this shrimp pasta recipe — in many European languages, the word paprika refers to bell peppers, which I believe is what is meant in the recipe concerning the slicing of one large paprika:
A very fresh shrimp pasta with leek. Simple, fast, and easy.
Yogurt and Shrimp Pasta
* 1 large paprika, sliced
* 1 small leek, sliced
* 1/2 dl water
* 1 can bulgarian yoghurt or low-fat sour cream
* 1 tbsp quark/fromage frais (“maitorahka”)
* 1-2 cloves garlic
* 180 g frozen shrimp
Fry the leek, paprika, and shrimps in olive oil for a minute or two. Add in about 0.5 dl of water, and mix in yogurt and quark until you get a nice sauce.
Add spice, such as dill, garlic, paprika…
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Red Pesto Ravioli, Easy Chicken Stew, Black Bean Burgers, Cheese Fritters, Stamppot, Lemon Pork Cutlets, Halo-halo, Bacon & Leek Risotto, Buttered Leeks & Radishes, Tiramisu, Crusted Eggplant, & More Recipes
Hamburger Corn Pone Pie, Spaghetti Bolognaise, Spicy Collard Flowers, Sausage-Stuffed Apples, Butternut Squash Macaroni & Cheese, Chicken Satay, Soups, Fish with Onions & Mushrooms, Frugal Recipes, & More
BBQ Cabbage, Ham & Cheese Omelette, Banana Bento, Lentil-Nut Loaf, Pistachio Almond Cupcakes, Meatballs Toscana, Pasta, Chicken Fried Bacon, Potato-Herb Bread, Turkey Chili, African Kale & Yam Soup, Recipes, & More
Broccoli & Bleu Cheese Soup, Chilli Crab Spaghetti, Apricot Rugelach, Grilled Eggplant, Kale Salad & Peanut Dressing, Strawberry Trifle, Buttermilk Cornmeal Waffles, Pasta, Candied Horseradish, Recipes, & More