Fab Food Friday Fotos: Hijiki Salad, Zucchini Fritters, Mushroom Soup, Italian Meatballs, Ahi Casserole, Filipino Baby Back Ribs Adobo, Peppermint Marshmallows, Trout Salad, Pesto, White Chili, & More Recipes
Posted By Vicki McClure Davidson on March 2, 2012
“Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.”
~ Elsa Schiaparelli
FOOD. GLORIOUS FOOD.
Friday has returned — and with it, an assortment of fabulous food photos to tantalize your imagination and your senses, and to help you save money on your family’s food bill.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one thrifty recipe will always be included.
Simple, fresh Asian salad using hijiki seaweed, which is a traditional food that has been a part of a balanced diet in Japan for centuries and rich in dietary fiber and essential minerals such as calcium, iron, and magnesium.
The directions for making this nutritional salad were provided by photographer/cook antoaneta:
What’s for dinner: Hijiki Salad
* 1/4 cup hijiki seaweed (cover dried seaweed with hot water, let stand for 20/30 mins & drain well)
* 3 heart of palm stalks, sliced
* 1/4 cucumber, julienned
* 1 tsp. freshly grated ginger
* pinch of shichimi togarashi
* 1 tbsp. roasted sesame oil
* 2 tbsp. ponzu sauce (I prefer the kind with shiso)
Photographer/cook Howard Walfish has posted a terrific essay on shelling fresh peas and how to prepare them at Eat to Blog — here’s the opening:
There’s something therapeutic for me about shelling peas. I’m not really sure why; it’s not something I ever did as a kid. Maybe because in my mind it harkens back to some kind of idyllic childhood, or maybe it’s just because it gives me a more personal connection to my food. When you buy frozen peas, or peas that have already been shelled, it means that more people have handled them, and there has been more time between picking and eating than if you just get the pods.
Homemade marshmallows taste so much better than store-bought and are easy to make — photographer/cook Jocelyn McAuley provided the recipe link, and on her site, she provides information on how to incorporate different flavors. She wrote this about her peppermint marshmallows:
Scraping up the leftover peppermint marshmallow batter, these spoons struck me as pretty and succinct. I think they would make fun gifts: flavor stir in’s for your coffee, tea or hot chocolate.
Such an incredible treasure — description from photographer JD Lasica:
Six-foot-tall pithoi, or storage jars, at the Palace of Knossos. The jars, dating from the 18th century B.C., were used to store honey, wine and food.
The look on the cat’s face is priceless. Summary from photographer zdw:
I accidentally put the watermelon too high in the fridge and it froze, so Lionel gets a treat.
The pork adobo of choice in our quaint little household in Quezon City was made with liempo, the cut also known as pork belly, source of wonderful things such as bacon and high blood pressure. Unabashedly lardy from slowly simmering pork in soy sauce and vinegar, pork adobo requires ungodly amounts of steamed rice, lest my menacing older brothers pilfer my share and make me wait for the next batch.
Adobo is always served with rice and it’s unimaginable to have it any other way. We get nervous when our rice supply dwindles so we always kept several 50-kilogram sacks in the kitchen. Having all of those rice sacks on hand seemed to serve a dual purpose — sustenance, first and foremost, and breakwater for typhoons, in case of emergency.
Countless meals of thick-cut pork belly with a meat-to-fat ratio of 1:1 defined my childhood but it doesn’t sound as good an idea now as it was back then. Baby-back ribs adobo is not diet food by any means, but this recipe improves the ratio to, oh I don’t know, 3:1. Braising collagen-rich ribs produces a lip-smacking sauce like no other cut and it goes great with, you guessed it, steamed white rice.
The recipe for this Vegan Banana Streusel Loaf is posted at VeganBaking.com, and Sharon Picone shared this:
Have you ever noticed how some pastries, cakes or breads seem to transgress cultures? Such as banana loaf? Growing up in South Africa, it was one of my favorite breads. Having moved to the United States, I now realize that Americans too have sort of a love affair with this beloved treat. And why not. The combination of sweet, ripe bananas; creamy butter; sugar and more creates a luscious and tender treat that is irresistible. And there are as many recipes for it than there are bakers who love to bake it.
As an avid baker and never one to follow convention, I created this recipe with a twist. The loaf is topped with a generous layer of streusel, which, thanks to the nuts, takes on a slightly crunchy texture once it is baked. Upon cutting the loaf, each slice reveals a delicately cushioned streusel surprise. What’s more, this loaf is even better the next day.
The recipe for photographer/cook Karen Lee’s White Chili, which is wheat-free, dairy-free, sugar-free, and red meat-free, is also posted with more information on her fascinating blog ecokaren — pop on over for a bit, as she has much more content than just recipes, but tips on saving money, eating more healthily, and news items about processed foods, food recalls, and certification standards:
White Chili Recipe
* 2 lbs. ground pork or turkey
* 1 lg. onion — chopped
* 4 stalks of celery — chopped
* 1 green pepper – cubed
* 3 russet potatoes — one-inch cubed
* 19 oz. can of white navy or cannelini beans drained and rinsed
* 1 C of chopped cilantro — reserve 21/2 for garnish
* 1 tbsp tomato paste
* 28 oz of chicken broth
* 1/4 C olive oil — more or less
* 1/2 tsp of cumin
* 1/2 tsp of cheyenne pepper
* 1/2 tsp of chili pepper
* salt and black pepper to taste
* 2/3 c. of chopped scallions for garnish
Heat olive oil in a large pot.
Sauté onion, garlic, celery, green peppers, in that order, for 10 minutes.
Add ground pork and turkey and stir until cooked.
Add tomato paste, spices, potatoes, chicken broth and simmer until potatoes are tender.
Add beans and cilantro.
Simmer for 30 minutes.
Serve with chopped cilantro and scallions.
Serves 8 – 10
I like to cook enough chili to last two days for our family of four. But if you want to half the recipe, it’s easy to do.
Photographer/cook floodkoff provided this Italian Meatballs recipe:
* 2 slices stale bread
* 750g. beef forcemeat
* 1 egg
* 15g. minced parsley
* 45g. grated Parmesan
* 1 minced garlic clove
* 1 tsp. salt
* 1/4 tsp. ground black pepper
* 2 T. of olive oil
It is very simple recipe to make by yourself, fast and better than notorious rissoles. Cooking takes approximately 10 minutes to prepare and mix all of the components, and 15 of frying-up.
Photographer/cook cbcastro wrote this about this awesome smoked trout salad with trout roe:
I liked this one a lot. Smoked trout with cucumber “linguine” and trout roe with a dill creme fraiche dressing. I’ve since had another smoked trout salad at Le Charm and hehe, if I see smoked trout again, I’m going to have it. This and another appetizer, the braised eggplant, were shared by the table.
This cracks me up… Carrot Campaign Monument, erected at Port Hardy, British Columbia. The sign reads:
THE CARROT CAMPAIGN
THIS CARROT, MARKING THE NORTHERN END OF THE ISLAND HIGHWAY, IS A SYMBOL OF GOVERNMENT ROAD BUILDING PROMISES, DANGLED IN FRONT OF NORTH ISLAND SETTLERS SINCE 1897. THE SUCCESSFUL LATE 1970’S “CARROT CAMPAIGN” WAS AIMED AT MAKING THE GOVERNMENT KEEP PROMISES OF A COMPLETED ISLAND HIGHWAY.
Quick and super-easy dinner, directions provided by photographer/cook foodjungle. Measurements weren’t provided, so I’d suggest cooking up 1 pound of spaghetti if this is to be a family dinner and eyeballing and tasting the dish as you add the spices and oil. Consider adding some diced scallions, bell peppers, and/or tomatoes to stretch it further and boost the nutrition:
Chili Shrimp Pasta
* Defrosted, MSC certified shrimps
* Chili flakes
* Flat leave parsley
* Olive oil, extra virgin
* Zest and juice of an organic lemon
Cook pasta according to package instructions in plenty of salted water.
Chop the parsley and mix with the zest and juice of the lemon.
In a pan, heat the olive oil and fry the shrimps and chili flakes until the shrimps turn pink (5 min. or less, don’t overcook), stir in the parsley/lemon mix.
Add 2-4 tablespoons of the pasta cooking water.
Drain the pasta, add to the shrimps, and toss well together.
Drizzle with olive oil before serving.
Excellent instructions here at the blog size of guam for making and stockpiling a large amount of Autumn Pesto — primary ingredients are fresh basil and raw, unsalted pistachios — to freeze for future use.
Critique of the beer from photographer Bernt Rostad:
A bottle of Biere Ambrée from Brasserie Saint-Monon in Ambly, Belgium, at The Vintage Tavern in Rochefort.
As the name implies, Biere Ambrée is an amber of 6,5% abv. It poured a slightly hazy, golden amber color with a white head. The aroma was strange, like a fruity, herbal shampoo! It had a relatively light body, with a soft carbonation. The flavor started out with a big dose of caramel malts, some citrus and a light herbal tea like note. The finish had a light sour note, not sure if this was on purpose but it made the beer a bit more drinkable. Overall, I found the fruity, herbal shampoo character a bit overwhelming and not very appealing.
Short info and recipe link from photographer/cook WordRidden:
After weeks and weeks of good-to-excellent weather, the cool rainy weather moved back in, and I got a craving for something heartier than a salad. We had a few eggplants in the fridge, so I made a Greek-inflected lamb and eggplant shepherd’s pie based on a Bon Appetit recipe. It was just the ticket – and even tastier left over for lunch the next day.
Good old fashioned home-cooking here — photographer/cook Danakochan wrote:
Dinner tonight – fish dinner.
Fish caught by my brother — some kind of crappie, breaded with seasoned corn meal/flour mixture, hush puppy shells, broccoli and mac-and-cheese.
I’m mad about homemade cream of mushroom soup, and this recipe goes to the top of my must-make list — photographer/cook su-lin provided information and the recipe link:
Cream of Mushroom Soup
This was the same cream of mushroom soup that I made for our New Year’s Eve dinner. The great recipe was from Shutterbean.
Description of the contents of photographer/cook gamene’s creative bento box:
Veggie Meatball Bento
Clockwise from middle left: pomegranate seeds in a silicone “flower” cup surrounded by peapod leaves, granny smith apple “tulip” with yellow and purple beans in front, yellow grape tomatoes and purple heirloom tomatoes behind a fig, farmer’s market carrots in a silicon “flower” cup with yellow wax beans in front, veggie meatballs sauteed with fresh tomato sauce and sprinkled with Parmesan.
Asiago dressing in the “coro dog” container for dipping the veggies!
Brief description from photographer xoque:
2 wieners inside a quarter sandwich of naan, with shredded carrots & beets, and other goodies. It was interesting.
Funny, instructional information on the joys and wonders of making tasty, cheap fritters, provided by photographer/cook Alyss:
Zucchini Fritters, along with Thai yellow curry, bean and rice burritos and oreo cookie ice cream are the foods that I could eat every day. In fact, zucchini fritters topped my 10 best ways to eat zucchini list 🙂
* Necessary: Grated zucchini, Sliced or grated onion, egg, flour (white or whole wheat), salt, and pepper.
* Good to have, but optional: cooked brown rice and/or bread crumbs and/or crumbled crackers. Crumbled feta cheese or some other crumbled or grated cheese.
* Even more optional: dried green herbs (try herbs de Provence or thyme), chopped fresh green herbs or green onions.
Grate zucchini and toss with onion. Add in rice or cracker crumbs and salt, pepper and and any other add ins like cheese or herbs. Crack an egg in the bowl and mix around real good. How much egg you need depends on how big your zucchini is (and how big your egg is, while we’re at it) — I would say one 1 cup of zucchini to 1 egg, but that is a very rough guestimate.
When the veggies are all incorporated in the egg, then add a tablespoon of flour. Mix around until that’s incorporated and then maybe add another. I would guess I usually add 3 tablespoons of flour to one egg, but again, rough guestimate. If you don’t add enough flour, the fritter doesn’t hold together as well, but it’s still totally edible.
Heat up your cast iron skillet (what? you don’t have a cast iron skillet?? Get off the damn computer and go buy one. At a thrift store. Seriously.) and melt some fat in it. I like bacon grease, or coconut oil (used here), but if you are seriously in a pinch, some vegetable or olive oil will do. When the skillet is good and hot, dollop the batter into the hot fat. We’re not deep frying here, just lubing up the pan. When the bottom is nicely browned and the top starting to look dry, flip it. Cook ’til the bottom is browned.
Serve with ketchup, ranch, mustard, chutney or ice cream. Not really, but maybe… 🙂
The great thing about this recipe is that really all of it, except the egg and the cast iron skillet, are optional. Don’t have zucchini but do have lots of leftover rice? Rice fritters. Have leftover cooked greens? Greens fritters. Mashed potatoes? Mashed potato fritters! No food in the house except frozen corn and an egg? Sounds like corn fritters to me.
Oh, sweet, sweet fritters 🙂
Who says tuna casserole can’t be elegant and still easy — as well as being full of fiber? Recipe link to the food blog For The Love Of Fiber here, and photographer/cook/webmistress Kristen Boucher also describes the timeless-with-a-twist tuna dish:
Ahhh tuna casserole. The classic comfort food from my childhood that my doting mum used to make. Only this time, it’s a bit cleaner, removing the processed ingredients her recipe called for and swapping them out for real stuff. Can’t say I blame her. It was the 80′s, and canned and convenience food was so en vogue.
This version received two enthusiastic thumbs up from my two favorite food critics. The onion ribbons and bread crumbs make the topping pop, giving it a similar flavor to the French fried onions that come in a can, minus the garbage ingredients.
And yes, the recipe calls for made-from-scratch cream of celery soup, which, believe it or not, is easy and worth the investment of time and energy.
And while this makes plenty for dinner and leftovers, this casserole doubles easily, should you be feeding an army or just want to take the rest of the week off from cooking. I like to do that sometimes. This strategy will make up for the time invested in the soup preparation. See, I just gave you 15 minutes of your life back. You’re welcome.
Harvest House Cafeterias were in a number of malls/shopping centers in Georgia, Texas, Maryland, New Jersey, Florida, and Pennsylvania. The Woolworth’s Department Stores own and operated the popular sit-down restaurants. Sadly, none of the original Harvest House Cafeterias are still in operation.
Here’s a copycat recipe for the original Harvest House/Woolworth’s Macaroni and Cheese — this comfort food was extremely popular with customers. This recipe was found on the website Uncle Phaedrus, Finder of Lost Recipes:
Copycat Recipe of Harvest House/Woolworth’s Macaroni and Cheese
Cook – 7 oz package of macaroni
Melt – 8 oz Velveeta
1 stick Margarine
2-1/2 cup milk
4 oz sharp grated cheddar cheese
Stir In –
1 can cream of celery
1 cup mayonnaise (DO NOT USE SALAD DRESSING)
Salt and pepper to taste
Cook until smooth on low stirring constantly.
Combine with macaroni and spoon into lightly buttered casserole.
Bake 15 minutes @ 350. Garnish top with pimento. Woolworth used stuffed olives.
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:
Oyster Po’ Boy Sliders, Bao Wan, Collard Greens & Smoked Ham Hocks, Carnival Cookies, Thrifty Casseroles, Madeleines, Vegan Noodles, Southern Green Beans & Potatoes, Creole Stuffed Peppers, Gumbo, More Recipes
Grilled Chicken Taco, Peanut Butter French Toast Sandwiches, Aubergine Curry, White Cheddar Grits & Ham, Pumpernickeleis, Soups & Salads, Cashew Chicken Stir Fry, Filled Mushrooms with Tomatoes, Easy Recipes, & More
Golden-Crusted Brussels Sprouts, Asian Meatballs, Chocolate Cheesecake, Oxtail Suet Pudding, Marmalade Chicken, Pumpkin Risotto, Gluten-Free Leek & Potato Soup, Warm Spinach Mushroom Salad, More Frugal Recipes
Red Onion Soup with Jarlsberg & Port, Sourdough Raisin Bread, Banana Coconut Pudding, Roasted Cauliflower & Olives, Ground Turkey & Pasta Skillet, Chocolate-Orange Cake Balls, Geese Bento, Cilantro Lemon Rice, Brown Butter Pear Tarts, & Thrifty Recipes
Pork & Tomatillos, New Year’s Foods, Espresso Cheesecake Brownies, Red Bean, Potato, & Arugula Soup, Popovers, Chicken & Couscous, Salads, New Orleans-Style BBQ Prawns, Italian Wedding Soup, Recipes, & More