Fab Food Friday Fotos: Meatball Soup with Mizuno & Crispy Garlic, Breakfast Pizza, Butterscotch Pear Upside-down Cake, Sweet Potato & Black Bean Tacos, Potato Chip Cookies, Bunny Bento, Strawberry Soup, & Frugal Recipes
Posted By Vicki McClure Davidson on June 1, 2012
If thou tastest a crust of bread, thou tastest all the stars and all the heavens.
~ Robert Browning
Friday’s here, huzzah — time to relax a bit and lose yourself in some fabulous food photos and frugal recipes.
As always, when they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one (usually more) inexpensive recipe will always be included.
Frugal and filling, this meatball soup is a cinch to make. Photographer/cook gwarcita provided the recipe:
Meatball Soup with Mizuno and Crispy Garlic… over rice noodles.
From Quick & Easy Thai cookbook:
* 4 c water
* 3 T. vegetable oil
* 2 T. coarsely chopped garlic
* 1/2 lb ground pork (I used) or beef
* About 8 c fresh spinach leaves (I used mizuno), washed and trimmed
* 2 green onions, thinly sliced crosswise
* 1 T. fish sauce
* 1/2 tsp salt
* 1/4 tsp freshly ground pepper
In a medium saucepan over medium-high heat, bring the water to a rolling boil. Meanwhile, for the crispy garlic in oil: Place a small heatproof bowl by the stove. Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1 to 2 minutes. Remove from heat, pour hot garlic and oil into the heatproof bowl, and set aside to cool.
When the water is boiling wildly, add the ground pork in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and simmer 3 to 4 minutes until meat is cooked.
Remove from heat and stir in the spinach or mizuno, green onions, fish sauce, salt, and pepper. Transfer to a serving bowl, pour the crispy garlic and oil mixture over the soup and serve hot.
I also cooked a package of rice sticks and served the meatball soup over the noodles. Tasty!
Makes 4 servings.
Adorable bunny bento! Translation of usagi charaben: “charaben” is Japanese for “character bento,” and Usagi Yojimbo (literal translation, “Rabbit Bodyguard”) is a popular comic book series that was created by Stan Sakai in 1987, with Miyamoto Usagi as its hero.
For directions on creating this charming, thrift-minded usagi charaben bento, check out the Bohnenhase blog — instructions are provided in English and German.
Being an Arizona girl, I wasn’t familiar with the term “gigged,” so I turned to Wikipedia — here’s a definition of gigging:
Gigging is the practice of hunting fish or small game with a gig or similar multi-pronged spear. Commonly harvested wildlife include freshwater suckers, saltwater flounder, and small game, such as frogs. A gig can refer to any long pole which has been tipped with a multi-pronged spear. The gig pole ranges in length from 8 to 14 feet for fish gigs and 5 to 8 feet for frog gigs.
Photographer/cook Lynn Lynn Szwalkiewicz provided the recipe for this refreshing, cold strawberry dessert soup:
Strawberry Dessert Soup Recipe
Ohhhhh so good. From Taste of Home’s Simple and Delicious magazine. The directions call for doing some toothpick art on top… but I finally gave up and went with this stylish almost bud-shaped glop.
* 1 cup water, divided
* 1 cup unsweetened apple juice
* 2/3 cup sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 2 cups fresh strawberries, hulled
* 2 cups strawberry yogurt
* 2 to 3 drops red food coloring, optional
* 1/4 cup sour cream
* 2 tablespoons milk
In a large saucepan, combine 3/4 cup water, apple juice, sugar, cinnamon, and cloves. Bring to a boil, stirring occasionally. Remove from the heat.
Place strawberries and remaining water in a blender; cover and process until smooth. Pour into apple juice mixture. Stir in yogurt and food coloring if desired. Cover and refrigerate for at least 2 hours or until chilled.
Ladle soup into bowls. Combine sour cream and milk; spoon about 2-1/2 teaspoons into the center of each bowl. Using a toothpick, pull mixture out, forming a flower or design of your choice.
Yield: 7 servings.
Intriguing cookies — photographer/cook Pamela Svoboda provided the recipe link and wrote this brief summary:
Potato Chip Cookies
These cookies are made with Ruffles potato chips. I know that’s an odd ingredient, but they are really fantastic. The recipe is full of nuts, too. You can see my video on making them. This is one of my favorite cookie recipes because it’s so unusual and so fast to make, as there’s no eggs, water, or milk in these cookies! I’ve made them for years, they cook up to be very crunchy with the pecans and potato chips. If you enjoy foods that are sweet and salty at the same time, then you will love these cookies 🙂
Photographer Sifu Renka itemized this tantalizing Miso Ramen:
Soybean paste, kinton pork (shoulder), bean sprout, onion, scallion, corn, and charcoal garlic oil.
Quick description from photographer Jeremy Bronson:
A spicy crab salad with sambal chili paste, cilantro, and lime, nestled in an avocado.
Sweet potato and black bean tacos with Swiss chard pesto — my mouth is already watering over this unconventional Mexican entrée. Photographer/cook Steve Mohundro provided the Closet Cooking recipe link.
This cake recipe (with whiskey!) sounds so bizarre, I’m betting it’s awesome.
Photographer/cook noramunro provided this recipe:
Butterscotch Pear Upside-down Cake Recipe
More info posted on the blog The Belfry.
For the topping:
* 3 T. butter
* 3 T. turbinado or demerara sugar
* 2 T. Scotch whisky (Highland or Speyside)
* 1 firm pear (such as Anjou), peeled, cored, and sliced
For the sponge:
* 1 cup cake flour (sifted before measuring)
* 2 tsp baking powder
* 1/4 tsp salt
* 1/3 cup granulated sugar
* 6 T. butter, at room temperature
* 3 medium eggs
* 1/4 tsp vanilla extract
Butter a 9-inch cake pan and line the bottom with a circle of baking parchment. Butter the paper as well. Preheat oven to 325 deg F.
Melt the butter and sugar in a small, heavy saucepan over low heat. When the sugar has completely dissolved, add the scotch, bring to a boil and stir furiously for one minute. Remove from the heat and pour into the prepared cake pan.
Toss the pear slices in a tablespoon or two of flour and arrange them on top of the butterscotch.
To make the sponge, whisk together the dry ingredients in a small bowl and set aside. In another bowl, cream the butter, then beat in the eggs and vanilla. Add the dry ingredients, mixing thoroughly.
Spread the batter evenly over the pears. Bake for 30-35 minutes — the cake is done when the centre springs back when touched lightly with your finger. Remove from oven and allow to cool completely before turning out of the pan.
Breakfast is the most important meal of the day, and if I had this awesome-looking breakfast pizza to dig into, I’d never again forget to eat breakfast before heading out the door to work. Photographer/cook/food blogger esimpraim provided this recipe link at Dishing Up Delights food blog and this background info:
Sometimes, I hoard things. As an avid cook, I’ve amassed quite a few cooking related things. Not just equipment, but various food stuffs that most single girls who cook for just themselves wouldn’t normally have in their kitchen… but I’m not a normal girl. One of the refreshing things about moving is that you can through away things and start again. That package of rice sticks that I’ve had for two years? So long! The 9×13 pan I haven’t been able to fit into an oven in nearly two years? Toodles! One of the things that I have a hard time letting go of is my recipe collection. I’m constantly seeking recipes from new sources, forgetting that at home I have hundreds of printed out recipes all waiting to be made. This particular pizza was first brought to my attention via the New York Times. It was made popular by Smitten Kitchen, and recently fell into my radar again via Cupcakes and Cashmere. I’ve had it sitting in my recipe book for ages, but I’m only now getting around to making it. I wish I had done it sooner.
This is a great breakfast for me since I’m not a big fan of sweet breakfasts. As regular readers know, a runny egg yolk on top of almost any savory dish makes me swoon. All I had to do was add some hot sauce and I was in porky, eggy, carb heaven. I’m glad I just completed a week of vegetarian eating before I indulged in this.
For photographer/cook Sonia’s recipe for these inviting hot cross buns, pop over to Oggi Pane E Salame, Domani (translation: “Today bread and salami, Tomorrow”). While this is an Italian-language food blog, you can scroll down the page for the recipe translation in English.
Basic, cheap, delicious down-home cooking — no recipe for this cast-iron skillet cornbread was provided, so I’ve tracked down these recipes for you to explore at Homesick Texan, American Food, and Epicurious.
While photographer/cook shadowfoot made this almond cranberry bark for Christmastime munching, it should be a hit any time of the year. Here’s the recipe link.
Photographer/cook pindec used this recipe posted at The Experimental Vegetarian for this quick, healthy lunch of greens and cannellini beans — tasty, thrifty way to use up leftover green veggies.
Light and fluffy — and full of healthy oatmeal. If you’re concerned that photographer/cook Emily Carlin’s pancakes won’t have that fab “pancakey” flavor, put those fears aside. She’s posted the recipe on Back to the Cutting Board and wrote this summary:
Since I already found a healthy waffle recipe that I liked a lot, I decided it was time to find a better recipe for pancakes, too. I’d seen some recipes for oatmeal pancakes and was intrigued by the idea. Before last winter I hated oatmeal, but moving to a place that actually gets cold and my desire to eat something warm in the mornings finally converted me into an oatmeal lover (also finding out about steel-cut oats helped a lot). But I was still unconvinced about oatmeal in pancakes. Mainly, I was worried about the texture. Would they wind up being lumpy or mushy? Would they be really heavy or dense? Also, all the recipes I’d seen required that the oatmeal sit in liquid overnight to soften and I just don’t have that much forethought about whether I’m going to want pancakes when I get up in the morning. So when I found this recipe that only required the oatmeal to soak for 20 minutes (though you can soak it overnight if you think that far ahead), I decided this was definitely worth a try.
I’m glad I did because these pancakes are good. I was worried that these, well, wouldn’t taste like pancakes. I’ve always loved pancakes and I know what a good one tastes like and I thought the oatmeal might change that innate pancake-ness, but these very much taste like pancakes should. They aren’t lumpy or mushy or heavy, they are some of the fluffiest pancakes I’ve ever made and they taste delicious. I absolutely love the hint of cinnamon, which just adds an extra kick to them, especially when combined with maple syrup.
Photographer/baker LollyKnit summarized her Amish Friendship Bread baking efforts:
Bake night… I have three starters, so I have a lot of baking to do.
This batch is almond/raisin/flax seed.
Batch currently in the oven? Lemon poppyseed.
Next batch after that? Chocolate walnut coconut.
Photographer/cook Courtney Lynch’s simple, cheap-to-make Indian dish (it’s vegetarian, except for chicken stock) is hearty and filling, and you can whip it up in less than an hour. Curried chickpeas recipe is available on the Cooking Channel website.
I’ve not ever had dong-goo-lang-daeng, but this recipe sounds yummy and a terrific way to use up leftover veggies becoming limp in your crisper. A sure-fire hit with kids, packed with vitamins. Photographer/cook/webmistress Chloe Lim (Kayeong Lim) was born in a small country town in South Korea who wants to share Korean recipes with the world on her KFood Addict website — she wrote this:
Korean Beef and Tofu Patty (Dong-goo-lang-daeng)
It’s a Korean kids all time favorite and fantastic side dish for a picnic.
Dong-goo-lang-daeng is often prepared for a memorial ceremony or picnic lunch box. It’s made of beef mince, tofu, and lots of chopped vegetables. Mainly contains more meat so it tastes like meat patty and little bit floury from tofu. Usually it’s fried after coating with flour and egg. In this recipe, I skip these steps so it’s easier and quicker to cook! But no taste difference 🙂
Personally, I recommend this food for kids because the size is a mouthful and especially kids can’t recognize what vegetables are in the patty. If your kids don’t like a specific vegetable, just chop it finely and add to the patty mixture! Depending on your taste, you can serve it with tomato sauce or mustard sauce. (I like using tomato ketchup!)
Click here for the recipe on KFood Addict.
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:
Dill Mushroom Soup, Curry & Lemon Pilaf, Fried Chicken & Sawmill Gravy, Egg Custard Buns, Chocolate Peppermint Bars, Slow Cooker Cacciatore, Spicy Steak, Pork Chops & Navy Bean Gravy, Masa Pones, Garlic Ginger Bok Choy, More Recipes
Roasted Garlic Focaccia Bread, Corn Chowder, Stir-Fried Chicken, Apple Almondilla Smoothie, 3-Cheese Salad, Pumpkin Mini Muffins, Green Tea Pound Cake, Vegan Bacon & Cheddar Potato Soup, Recipes, & More
Red Pepper Jelly, Savory Bread Pudding, Marilyn Monroe Butter Sculpture, Mexican Egg Salad, Chocolate Walnut Biscotti, Kimchi, Vegetarian Caesar Orzo & Asparagus, Pico de Gallo, Quimbombo, Käsegebäck, & More Recipes