Fab Food Friday Fotos: Bulgur Feta Mint Salad, Lemon-Strawberry Icebox Cheesecake, Chipotle Chicken Chowder, Sausage Casserole, Apple Bacon Stuffing, German Chocolate Cupcakes, Carrot Tangerine Curry, Lemon Cucumber & Heirloom Tomato Carpaccio, & More Recipes
Posted By Vicki McClure Davidson on June 29, 2012
That’s something I’ve noticed about food: whenever there’s a crisis, if you can get people to eating normally, things get better.
~ American writer Madeleine L’Engle
One of the more stressful, volatile weeks we’ve seen in American politics in quite a while. It’s time to decompress, to rejuvenate the weary spirit by escaping to a basic need and sensual delight — food.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one cost-cutting recipe will always be included.
Summertime on a plate… photographer/cook Elle-Epp shared her glorious bulgur, feta, and mint salad recipe here — bulgur is high in nutty flavor, as well as fiber, protein, vitamins, and minerals:
Bulgur, Feta, and Mint Salad Recipe
From: Mrs. Cook’s Kitchen – Basic & Beyond
This salad features the flavors of Greece that blend so well together. The tangy saltiness of the crumbled feta goes perfectly with the cool mint and the nutty, chewy bulgur.
* 1 cup (250 mL) bulgur
* 2 cups (500 mL) boiling water [I did not add salt to the water, though the recipe calls for it]
* 3 tbsp (45 mL) fresh lemon juice
* 3 tbsp (45 mL) olive oil
* 1 tsp (5 mL) freshly ground black pepper
* 1 yellow bell (sweet) pepper, seed, quartered & finely sliced
* 1 medium tomato, seeded & diced
* 4 radishes, trimmed & thinly sliced
* 3 green onions, thinly sliced
* 1/4 cup (50 mL) pitted & halved black olives
* 4 oz (120 g) feta cheese, crumbled
* 1/3 cup (75 mL) chopped fresh mint leaves
In a saucepan, add bulgur to the boiling water, then cover and simmer for 10 minutes. Place the bulgur in a bowl and add the lemon juice, olive oil, and pepper. Leave to coll for 10 minutes.
Add the green pepper, tomato with the juice, radishes, onions, olives & feta cheese. Stir in half the mint leaves. Garnish with remaining mint.
Makes 4 to 6 servings.
Photographer/cook sweet mustache provided the recipe for this filling vegan dish — the perfection of simplicity meeting frugality:
Red Beans, Pasta, & Peas Recipe
Recipe is from this book.
* 1/2 lb red beans, soaked overnight, drained
* 1/2 lb pasta
* 1/4 cup olive oil
* 2 tbs white wine vinegar
* 2 tbs fresh lemon juice
* Salt and pepper
* Oregano to taste (optional)
* Sugar to taste
* 10 oz frozen peas (thawed)
* Parsley for garnish
Bring beans to a boil in about a quart of water cover and reduce to a simmer. Cook for about an hour. Drain and let the beans cool.
Cook the pasta according to the package, drain and rinse with cold water to cool.
Mix the oil, vinegar, lemon juice, salt and pepper and oregano, if using. Add sugar to taste.
Mix the beans with the pasta then add the peas and dressing. Toss to coat.
Serve and garnish with parsley.
This wasn’t bad, but it wasn’t anything fantastic. I’m hoping it will be better after sitting overnight.
Whimsical carved watermelon shark that serves as a punch bowl… recipe/tutorial link from photographer/creator BerettaFleur:
This tutorial and my punch recipe was featured on OffBeat Bride.
The recipe link and description for this stunning lemon-strawberry icebox cheesecake was provided by photographer/cook Dennis Wilkinson:
Lemon-Strawberry Icebox Cheesecake Recipe
One of the desserts I made for Thanksgiving this year, a lemon icebox cheesecake with strawberries. The recipe is a fairly recent one from Cooks Country, but I tweaked it a little to add some strawberries at my wife’s request.
The basic recipe is the one from Cooks Country, but after baking the crust, I opened the springform pan a bit to line the ring with parchment, arranged some hulled, halved strawberries neatly against the parchment, then filled with the cheesecake batter.
In addition to the lemon curd on the topping, I took a little strawberry jelly, heated it and ran it through a strainer, stirred in a splash of Grand Marnier, and piped that in between the swaths of lemon and swirled them together a bit.
Brief description from photographer/cook Justin Henry:
Smallish sea bass. Two of them – sautéed onions, tomatoes, green onions, a little thyme, lots of lime juice, salt & pepper. Baked, lots of liquid for rice after cooking.
Photographer jenny jeez’s description: “Baby turnips. If you sauté them until they caramelize just a bit… mmm…”
I’m stunned by how easy this drool-worthy dessert is to make — I’ve got to find out if it tastes as decadently good as it looks.
Photographer/cook Tirzah provided this recipe:
Oreo and Peanut Butter Brownie Cakes
* 1 box brownie mix, 8 x 8-inch size
* 24 Oreo cookies
* 1/2 cup creamy peanut butter
Preheat oven to 350 degrees F and line a 12-muffin-cup baker with paper liners.
Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place Oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked Oreos and let it run down the sides of the cookies.
If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
Makes 12 servings.
I was thinking that mint Oreo’s would work awesome in this… and maybe break an Andes mint in half and use that in place of the peanut butter.
Just a thought. 🙂
The carpaccio recipe is posted on Sweet Beet and Green Bean food blog, along with this summary from photographer/webmistress Jacqueline:
I get so excited when heirloom tomatoes come back in season that I quite audibly squeal. I don’t know if it’s the short season – only about a month and a half if we’re lucky – or the unique taste that can’t be found in conventional tomatoes, but they are the one veggie I dream about all year long.
I consider the heirloom tomato to be the darling of the farmers’ market. Out of all the produce that cycles through the market, it seems to elicit a lot of well deserved hype and brings in the most customers by far. Probably because it is so easy to enjoy and so beautiful on its own that it helps anyone appear just a little more gourmet.
Like with this salad, which I’ve called a carpaccio even though that term is usually reserved for an appetizer of thinly sliced raw meat. but it seems that nowadays any salad made from thinly sliced ingredients can be called a carpaccio, to help sound just a touch more fancy.
This dish also features a special farmers’ market find – the lemon cucumber! This little beauty is the size of a lemon, with yellow skin and a subtle citrus flavor, while still tasting for the most part like a cucumber. This is thinly sliced along with the tomato and some lemon, sprinkled with goat cheese and drizzled with a honey balsamic vinaigrette to make one quick, delicious and beautiful salad. And enough to share!
So many cupcakes, so little time. The recipe for these fab cupcakes and many others are posted at the renamed “Way More Than 52 Cupcakes” blog —
Martha Stewart’s German Chocolate Cupcakes with Coconut-Pecan Frosting
The is the ninth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart’s 175 Cupcakes book. German Chocolate Cupcakes with Coconut-Pecan Frosting!
Get the recipe on my blog at 52 Cupcakes.
Photographer/cook Lyric Kinard provided the recipe link for this beautiful Lime Chicken and Onions dish, and wrote:
What my oldest chose for her birthday dinner. Yum!
Recipe is posted at snacksby.com
I’m always a sucker for a new soup recipe, and this rich, creamy chipotle chicken chowder includes an accompanying recipe for honey cornbread — posted at Back to the Cutting Board. Photographer/cook and webmistress extraordinaire Emily Carlin provided this information:
Since last fall I’ve tried a ton of soup recipes looking for that one perfect soup. A soup recipe that could stand up against my absolute favorite: Chicken Tortilla Soup. I’ve found quite a few good soups, even some great ones, but nothing that I loved as much as that tortilla soup. But, finally, after months of looking I think I may have found it. I’m not sure I’d say I like this chowder more than tortilla soup, but it’s definitely tied with it.
I would call this chowder a cousin to tortilla soup. The recipes produce very different soups despite having a lot of the same ingredients. That’s probably why I like it so much. (I also like it because it’s a Cooking Light recipe so it’s healthy.) Both have a base of pureed vegetables, but this one doesn’t have tomatoes in the base like the tortilla soup does. This chowder is much creamier (the one unhealthy ingredient is a very small amount of heavy cream) and has potatoes, which only makes me love it more. I’ve made this recipe several times and adapted it a bit by adding some corn and a bell pepper to make it even heartier.
And don’t be scared off by the chipotle part! This only has a single chile in it and little bit of adobo sauce. I am a big wuss when if comes to spicy foods and I didn’t think this was too bad. You can always adjust the amount of chiles and adobo sauce to your own tastes. cornbread goes great with this chowder, and also helps to cool your mouth down!
A frugal vegan’s dream… photographer/cook Rosweitha Siedelberg provided the recipe:
Carrot Tangerine Curry Recipe
I can’t seem to go a day without a big fat dish of sweet CURRY!
* 2 cups of rice
* 2 carrots
* 1 can of tangerine (yeah, CAN, sue me!)
* 8 cherry tomatoes
* 1 onion
* 2 garlic cloves
* 1/2 cup of olive oil
* 1/2 cup of wheat flour
* Curry paste
* Tomato paste
* Brown sugar
* Salt, pepper, curry
Soooo … what I did was first, I chopped the carrots and let them simmer in some water on the lowest possible temperature (although of course, it’s best to steam them, I know).
Then I boiled some water in an extra pot, added the rice and a huuuge pinch of curry (the rice ought to be yellow in the end), and let it simmer.
Next, I got out my lovely big IKEA wok, but a large pan would probably do just as well, and heated up roughly half a cup of olive oil. Then I cut the onion and the garlic and fried it in the wok. Then I added a spoonful of brown sugar (maybe even more, since I like it sweet) and some curry paste (English style, it’s the only one I have). After that I stirred in some flour. It’s hard to say how much exactly – it should make the oily mixture much thicker, but not clumpy. This made the basis for the sauce.
Now I took the pot with carrots off the fire and slowly poured the carrot water into the wok, stirring the mixture more or less non-stop, while watching the sauce thicken. Since the carrot water was not enough (=sauce still too thick) I also used some syrup from the canned tangerines and added that. If that doesn’t do still, adding regular water always will. According to taste, I usually also add some tomato paste.
When the sauce had a desirable consistency, it was time for spices. I only worked with some salt, pepper and more curry this time, and I was quite happy with that, but of course spices in particular should be used according to personal gusto.
Once the sauce tasted fine — mostly sweet and curry-ish — I added the carrots and tangerines. Then I chopped the cherry tomatoes and added those, too, and finally the curry rice joined the mixture.
…and then I totally considered it a fine meal. (No, really, I thought it was pretty good for completely experimental cooking…!)
Summary and recipe link provided by photographer/cook Great British Chefs:
Gianna was “Head Chef” at Great British Chefs & made a heartwarming sausage casserole based on a Nigel Slater recipe. Served with mash, the earthy lentils, bacon & carrots became ultimate comfort food.
Photographer Sifu Renka wrote:
Spicy Garlic Ramen
($9.80) – chili pepper, kinton pork (belly), bean sprout, onion, scallion, fresh grated garlic.
This inviting watermelon-lemonade, or “melonade,” is the perfect cooling summer drink — photographer leshoward’s recipe is from SmittenKitchen.com.
Photographer Nate Gray provided this bit of restaurant background:
A French dipped sandwich with roast beef on a French roll dipped in jus at Philippe The Original, on Alameda Avenue in Los Angeles, California (Chinatown), a shop established in 1908, which specializes in these sandwiches and also serves breakfast, soups, salads, beer, wine, and a number of side items such as potato salad, macaroni salad, pickled beets, pickled eggs, and pickled pigs feet.
Oh, my — this easy, flavorful dish zooms to the top of my “must try it soon” list. While it is a side dish, I’d consider making it as a main entrée. Photographer/cook Cris provided the recipe.
Apple Bacon Stuffing Recipe
* 1/2 pound of bacon, cooked, drained (save the bacon fat)
* 2 Golden Delicious apples, medium dice
* 1/2 an white onion, diced
* 2 carrots, diced
* 2 stalks of celery, diced
* 1 cup of white mushrooms, diced
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 1 tablespoon dried rosemary
* 1/2 cup of fresh parsley
* 1 can of chicken broth
* 1 bag of seasoned bread cubes/croutons
* Salt and pepper to taste
Preheat your oven to 350 degrees F.
Cook off the bacon. Drain off some of the bacon grease. Add your diced carrots, celery, and onion. Add a couple pinches of salt and pepper. Once the veggies soften add the mushrooms and apples. Just let the apples take on a little color and the mushrooms cook down.
In a large mixing bowl, add the chicken broth. Now here is the problem… I don’t know how much of the bread cubes I added. I’d guesstimate it was about 4 cups of bread cubes, but I honestly am not sure… SO, my suggestion would be to add 3 cups and stir them into the chicken broth to let it absorb in. If it is still liquidy, add some more bread cubes. Don’t worry if it looks dry, add a little water or more chicken broth if you have more available. SORRY! I know that is vague.
One the veggie mix is ready, add it to the soaked bread cubes, and toss in the bacon. Toss to combine thoroughly.
Bake it in a well buttered/cooking sprayed casserole dish, 45 minutes covered 15 minutes uncovered. The top should be browned.
6 to 8 servings.
Photographer Addison Berry wrote this about these Uruguay pancakes:
Pancakes here are European style, meaning crepe-like. They are rolled and filled with dulche de leche, and then these were served with ice cream and fruit as well.
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:
Vegan Dark Chocolate Sorbet, French Onion Salisbury Steak, Japanese Mountain Yam Rolls, Soups, Salads, Tandoori-Flavored Burgers, Spinach & Pine Nut Cakes, Pâté Spread, Lemon Risotto, Oatmeal Smoothies, More Cheap Recipes
New Potato & Spinach Curry, Beef Pho, White Zucchini Boats, Beer Cheese Soup with Bacon & Jalapeños, Spicy Tofu, Mandarin Chicken & Pasta, Fig Pecan Scones, Spanish Migas, Roasted Turnips, Shrimp & Rice Soup, & Thrifty Recipes
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