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 « Frugal Café Blog Zone

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 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.

 

Bulgur, Feta, & Mint Salad | Photo credit: Elle-Epp, Flickr, Creative Commons, some rights reserved

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.

 

Baby Corn and Spinach Stir-fry | Photo credit: Veronica, Flickr, Creative Commons, some rights reserved

 

Red Beans, Pasta, & Peas | Photo credit: sweet mustache, Flickr, Creative Commons, some rights reserved

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.

 

White Crab Meat in the Shell | Photo credit: tomylees, Flickr, Creative Commons, some rights reserved

 

Tamales, Escape Alley Sundry, Memphis, Tennessee | Photo credit: ilovememphis, Flickr, Creative Commons, some rights reserved

 

Vintage Neon Sign of Bob & Ron’s Fish Fry, Albany, New York | Photo credit: joseph a, Flickr, Creative Commons, some rights reserved

 

Watermelon Shark! | Photo credit: BerettaFleur, Flickr, Creative Commons, some rights reserved

Whimsical carved watermelon shark that serves as a punch bowl… recipe/tutorial link from photographer/creator BerettaFleur:

Watermelon Shark!

This tutorial and my punch recipe was featured on OffBeat Bride.

 

Loaded Potato Potluck Casserole | Photo credit: Elizabeth, Flickr, Creative Commons, some rights reserved

 

Mandonguilles de Peix (Fish Balls) | Photo credit: Spanish Recipes, Flickr, Creative Commons, some rights reserved

 

Lemon-Strawberry Icebox Cheesecake | Photo credit: Dennis Wilkinson, Flickr, Creative Commons, some rights reserved

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.

 

Egg Salad Sandwich, Euro Pane Bakery, Pasadena, California | Photo credit: LWY, Flickr, Creative Commons, some rights reserved

 

Honey Sticks, San Clemente Pier, San Clemente Sunday Farmers’ Market, California | Photo credit: Laura*B, Flickr, Creative Commons, some rights reserved

 

Baked Sea Bass | Photo credit: Justin Henry, Flickr, Creative Commons, some rights reserved

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.

 

Cheese Babka, Bakery Rzeszowska, Brooklyn, New York | Photo credit: Jason Lam, Flickr, Creative Commons, some rights reserved

 

Baby Turnips Harvest at Farmers’ Market | Photo credit: jennyjeez, Flickr, Creative Commons, some rights reserved

Photographer jenny jeez’s description: “Baby turnips. If you sauté them until they caramelize just a bit… mmm…”

 

Shrimp & Collard Greens with a Bourbon BBQ Sauce | Photo credit: anjuli_ayer, Flickr, Creative Commons, some rights reserved

 

Oreo & Peanut Butter Brownie Cakes | Photo credit: Tirzah, Flickr, Creative Commons, some rights reserved

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. 🙂

Original recipe here.

 

Tangy Samosa Served with Mint and Date/Tamarind Chutneys | Photo credit: Emilie Hardman, Flickr, Creative Commons, some rights reserved

 

Lemon Cucumber & Heirloom Tomato Carpaccio | Photo credit: sweetbeetandgreenbean (Jacqueline), Flickr, Creative Commons, some rights reserved

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!

 

Sunflower & Its Seeds | Photo credit: doc(q)man, Flickr, Creative Commons, some rights reserved

 

Vegetable Biriyani, Dosa Hutt, Flushing, Queens, New York | Photo credit: Pabo76, Flickr, Creative Commons, some rights reserved

 

Martha Stewart’s German Chocolate Cupcakes with Coconut-Pecan Frosting | Photo credit: Cupcake Queen, Flickr, Creative Commons, some rights reserved

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.

 

Lunch of Ribs & Chicken at Hog Shack Cook House, Steveston Richmond, BC | Photo credit: Rick Chung, Flickr, Creative Commons, some rights reserved

 

Lime Chicken & Onions | Photo credit: Lyric Kinard, Flickr, Creative Commons, some rights reserved

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

 

Multi-Colored Corn Bouquet from Our Garden in Espanola, New Mexico | Photo credit: Gurumustuk Singh, Flickr, Creative Commons, some rights reserved

 

Honey Cornbread & Chipotle Chicken Chowder | Photo credit: Emily Carlin, Flickr, Creative Commons, some rights reserved

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!

 

Slices of Flax Seed Rye Bread & Cranberry Pecan Whole Wheat Bread | Photo credit: sierravalleygirl, Flickr, Creative Commons, some rights reserved

 

Carrot Tangerine Curry | Photo credit: Rosweitha Siedelberg, Flickr, Creative Commons, some rights reserved

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
* Water

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…!)

 

Flan de Chocolate | Photo credit: Jose Rodriguez, Flickr, Creative Commons, some rights reserved

 

Sausage Casserole with Lentils, Bacon, Mash & Carrots | Photo credit: Great British Chefs, Flickr, Creative Commons, some rights reserved

Summary and recipe link provided by photographer/cook Great British Chefs:

Sausage Casserole

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.

 

Spicy Garlic Ramen, Kinton Ramen, Toronto | Photo credit: Sifu Renka, Flickr, Creative Commons, some rights reserved

Photographer Sifu Renka wrote:

Spicy Garlic Ramen

($9.80) – chili pepper, kinton pork (belly), bean sprout, onion, scallion, fresh grated garlic.

 

Broccoli Seedlings for a Small Kitchen Garden | Photo credit: Dyogi, Flickr, Creative Commons, some rights reserved

 

Watermelon-Lemonade, aka Melonade | Photo credit: leshoward, Flickr, Creative Commons, some rights reserved

This inviting watermelon-lemonade, or “melonade,” is the perfect cooling summer drink — photographer leshoward’s recipe is from SmittenKitchen.com.

 

Dill, Cilantro, & Basil in Our Container Garden, Fresh after the Morning Watering | Photo credit: Thomas Kriese, Flickr, Creative Commons, some rights reserved

 

French Dipped Sandwich at Philippe’s, Los Angeles, California | Photo credit: Nate Gray [A Culinary (Photo) Journal], Flickr, Creative Commons, some rights reserved

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.

 

Apple Bacon Stuffing | Photo credit: Cris, Flickr Creative Commons, some rights reserved

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.

 

Indian Milk Sweets – Milk Sweets for Sale Near Chaukori in India’s Northern State of Uttarakhand | Photo credit: ILRI, Flickr, Creative Commons, some rights reserved

 

Dessert of Pancakes with Ice Cream, Uruguay | Photo credit: Addision Berry, Flickr, Creative Commons, some rights reserved

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.

 

WWII Food Propaganda Poster – ‘Save kitchen waste to feed the pigs!’ – British Home Front 1939-1945 | Photo credit: Great Britain Imperial War Museums, IWM Non-Commercial Licence

 

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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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

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

Spicy Salmon, Dutch Mustard Soup, Mac & Cheese Pizza, Tequila Lime Prawns, Spinach & Ricotta Pudding, Pickled Sugar Snap Peas, Mini Corn Dog Muffins, Bean Curd Soup, Salads, & More Frugal Recipes

Pea Soup with Bacon & Breadcrumbs, Zucchini Fritters, Filipino Noodles & Chicken, Garlic Cheese Biscuits, Caviar Tacos, Stir-Fried Pork & Black Bean Sauce, Fruit Pizza, Thrifty Recipes, & More

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

Shangri-La Beef, Chard with Currants & Pine Nuts, Chile Relleno Casserole, Spaghetti Squash, Frito Pie, 5 Spices Meatballs, Apple Cake, Chocolate Mousse, Ginger Citrus Zucchini Bread, Frugal 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


Fruit Fizzies, Black Bean Chili Con Carne, Kadhai Jhinga, Fried Tilapia, Snoopy Bento, Lamb & Roasted Green Beans, Cheater Pizza, Pflaumen-Buckle, Pulled Pork, More Frugal Recipes

Ponzu Noodle Salad Bowl, Banana Cheesecake, Cheese & Ham Tart, Peruvian Garlic-Lime Chicken, Spinach Lemon Pesto, Pork Chop Stuffing Bake, Okra, Chicken & Eggplant Gumbo, Thrifty Recipes

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

Dumplings & Salads & Soups, Oh My!… Encore Edition of Beautiful Food Photos & Easy, Thrifty Recipes

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About the author

I'm a conservative frugalist. My priorities: Watchdogging the government, making sure our tax dollars are spent wisely, living within our budgets (at home and in Washington, DC), and adhering to our Constitution and the conservative principles upon which it was developed by our founding fathers. Also, loving God, my family, and my country. Be wise, be frugal. God bless America!      

Comments

One Response to “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”

  1. Zoe says:

    So many delicious recipes in this edition, I don’t even know where to begin. Although I have a weakness for desserts, LOL, so i will probly start there.