Fab Food Friday Fotos: Delectable Easter Foods, Ginger Chicken, Baked Mozzarella Sticks, Peach Cobbler, Fig, Walnut, & Blue Cheese Loaf, Salads, GF Mac-n-Cheese, Grilled Pork & Zucchini, Pressed Lemon Cheese, Steak with Chimichurri Sauce, More Thrifty Recipes
Posted By Vicki McClure Davidson on April 18, 2014
“The great gift of Easter is hope – Christian hope which makes us have that confidence in God, in his ultimate triumph, and in his goodness and love, which nothing can shake.”
~ Cardinal Basil Hume, Archbishop of Westminster
FOOD. GLORIOUS EASTER AND SPRINGTIME FOOD.
Happy Good Friday! Although a few chilly winter storms have belatedly slammed parts of the United States this past week, Easter is just two days away. Many of the fabulous recipes in this week’s compilation would be perfect to serve for Easter brunch or dinner or to finally welcome in (or to entice) the arrival of spring.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.
The recipe for these darling, homemade almond Easter eggs (they’re gluten- and soy-free, and there is also a dairy-free recipe option) can be found at Amazing Almonds. They’re much like Reece’s peanut butter cups, but with almonds.
Photographer/cook Ginny provided her ginger chicken recipe:
One of my favorite dinners! We usually make this with beef, but chicken is what we had, so we just went with it. Jonathan made dumplings to go with. Yummm.
* 1 lb chicken or steak, sliced into narrow strips
* 2-3 cups of chopped vegetables (we use carrots, red bell pepper, and broccoli)
* 3/4 cup cornstarch
* 1/2 cup water
* 2 eggs
* Canola oil
* 2-4 gloves garlic, minced
* 6 tablespoons soy sauce
* 8 tablespoons rice vinegar
* 2 tablespoons sesame oil
* 1 tablespoon ground ginger
* 1/2 cup sugar
* 3 teaspoons crushed red pepper flakes, to taste
* 3 green onions, chopped
Cut chicken or steak into narrow strips. Cut vegetables into strips/chunks.
Place 3/4 cup cornstarch in a large bowl, mix in 1/2 cup water (it will be kind of hard to stir), Stir until combined. Whisk in two eggs.
Heat about an inch of oil in a wok. Add meat to the cornstarch mixture. Add to the wok and fry in small batches.
In a separate bowl, combine soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, green onions and ginger.
When the chicken is done cooking, drain all but a teaspoon of oil. Saute garlic cloves. Add meat, vegetables, and sauce mixture to the wok. Stir & then simmer for a few minutes until everything is heated through and coated with sauce. Serve with rice.
Photographers/cooks Adelle and Justin’s recipe for this awesome bread is posted at H Is for Home — brief summary:
It’s been a while since I shared a bread recipe – this one is for a fig, walnut and blue cheese loaf. It’s a recipe I devised myself and the resulting loaf is a great accompaniment to a cheese board or ploughman’s lunch.
This pressed lemon cheese sounds super-easy to make — recipe and link from photographer/cook and blogger Susy Morris:
I made lemon cheese (YUM) and I pressed it in my cheese press (which happens to be 2 tin cans with a workout weight) and rubbed it with salt and aged it in the fridge for a few days like ricotta salata. It’s fantastic. I’ll be making this again and again! It’s so quick and easy, too! It’s made with raw milk from the local farm.
It’s so simple, heat milk to between 185-200, add lemon juice (1/4 cup per 1/2 gallon of milk — if milk doesn’t curdle, add more lemon juice or some apple cider vinegar), let sit for 15 minutes for curds to form. Ladle into stainer lined with cheese cloth. I sometimes salt the curds in the bowl, then into the cheese press they go; sometimes I press the curds and rub the cheese with salt. Save the whey for drinking or to feed to your pets, our dog loves it, and it’s super healthy.
Here’s a link to photos of the process.
For more interesting things, visit my blog: www.ChiotsRun.com
Beautiful ham… Photographer/cook Krista used this ham recipe posted at Epicurious.
Photographer/cook Rain Rabbit cited the food blog Vegan Cupcakes Take Over The World as the source for these vegan culinary beauties — however, I can’t find any reference to these fairy cakes nor the recipe on the blog. If you have better luck, please let me know and provide the full url.
A refreshing, spring-is-bursting-out-all-over salad to serve at Easter brunch, photographer/cook Amy Ross wrote that she made this Salade Lyonnaise from fresh lettuce from a coworker’s garden.
A Salade Lyonnaise recipe from Mark Bittman, The Minimalist, was posted in 2010 in the New York Times, with this intro:
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
This is obviously a bit of work, but all of it is dead easy, especially once you master the egg poaching. There are a number of ways to do this, and most work as long as you don’t start with fiercely boiling water.
Brief description from photographer Chip Sellesa:
We usually get these from Sugarhouse.
Honeycomb candy/toffee, sponge toffee or cinder toffee is a sugary toffee with a light, rigid, sponge-like texture.
Chimichurri sauce is a tangy garlic and parsley sauce that accompanies grilled steak in Argentina, and it also works well as a marinade for beef or chicken.
Instructions/recipe for canning your own tomatoes is posted at The Bitten Word, with this amusing intro:
As we’ve mentioned before, we both grew up around relatives who canned vegetables every summer. Still, we’d never done it ourselves, and the thought of it seemed daunting.
But when our CSA farm recently offered unlimited U-pick tomatoes, we decided it was high time to learn.
So one day last week, we got up early and Zipcar’d out to the farm, a beautiful rural plot that’s actually only about 15 miles out of D.C.
By 8 a.m., we were standing amid the cool tomato vines, inhaling their spicy, pungent scent. As the morning fog burned off and a rooster crowed from the barn, we plucked impossibly perfect ripe orbs — pink, red, orange and purple — from the vines.
It was a pastoral, idyllic morning — and it belied the frantic bloodbath waiting for us at home.
What a tantalizing, gorgeous sheen is on this loaf of Italian Easter bread! Photographer/cook Megan wrote, “Delicious and beautiful. Recipe found here.”
Gluten-free macaroni and cheese recipe link and summary from cookbook author, photographer, and paleo cook Elana Amsterdam:
And now, time for something easy. After making far too many desserts during the holidays, I thought it might be good to share a recipe for a quick meal. Children and adults alike enjoy this simple, yet decadently rich pasta dish.
Here’s the SweetBeetandGreenBean recipe link — photographer/food blogger Jacqueline wrote this summary about her heavenly chocolate peanut butter fudge:
As part of my chocolate kick I’ve been experimenting with a lot of types of vegan fudge. It’s really quite simple to vegan-ize fudge as long as you have both a dairy-free butter/margarine substitute and a dairy-free chocolate. All it takes is some light melting, sifting, and stirring to create a sweet concoction no one would ever guess is vegan.
While fudge can be nearly any flavor it most often involves chocolate. I decided to make a two-layer treat paring chocolate with peanut butter, one of my favorite flavor combinations.
The veggie pasta sauce recipe is posted at Thriving Vegetarian — food blogger and photographer Scott Veg also wrote this:
I kept this light and simple, yet full of a mélange of flavors. A bit of feta cheese on top wouldn’t hurt, but freshly-grated Parmesan is always a winner.
Penne is a natural here, but farfalle would also be fun.
You can find the recipe for these whimsical Easter chocolate bunny cookies at Just Jenn Recipes, with this intro:
Easter is a time for chocolate bunnies and a cookie version can be just as adorable and satisfying! To make this chocolate bunny stand out I bent his ear down just so, to get a cute floppy look. These will make a great centerpiece for an Easter dessert buffet!
Photographer/cook Girl Interrupted Eating provided this beef brisket recipe link, and also wrote this:
Two years ago some new things came into my life. A slow cooker, a pressure cooker and a baby. The first two have definitely made it easier coping with the latter.
A pressure cooker cooks things very fast when you have forgotten to do anything , the slow cooker does what it says on the box and cooks things very slow, so when you have a millisecond in the morning before running off to work you can throw ingredients into the slow cooker. I have learnt it’s best to keep ingredients large if you want to leave them all day, particularly with joints of meat cooked whole they are easier to use as leftovers in another dish.
This dish is sweet and rich but the shredded veg gives spikey crunch, it would work with pork shoulder or chicken joints.
Photographer/cook queennepy used this Food.com recipe for the grilled zucchini, and her grilled pork recipe is posted below:
Grilled Pork Recipe
* 2 cloves garlic, minced
* 2 tablespoons brown sugar
* 3 tablespoons honey
* 3 tablespoons soy sauce
* 3 tablespoons Worcestershire sauce
* 2 teaspoons ketchup
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon cayenne pepper
* 2 (6-ounce) thick-cut boneless pork loin chops
Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
From photographers/cooks Mike and Molly:
We replaced the mayo that’s called for in the recipe with avocado. This was so delicious! Recipe here at Thyme & Love.
For something fun and completely different to serve on Easter, I’m considering these awesome baked mozzarella sticks with butternut squash marinara. The recipe is posted on the food blog Spice or Die by the sassy, savvy photographer/cook and food blogger Angela Gunder, with this jocular intro:
The weather’s getting warmer and you want to fill your tummy without working on that muffin top. If stripper aerobics classes don’t put the sparkle in your crystal heels, you might want to shave off some calories another way.
When I first saw the shockingly seductive pics of baked treats using wonton and eggroll wrappers on Pinterest, I was skeptical. Could some cooking spray and a quick trip in the oven beget lacy, crunchy appetizer happiness?
I ran the first test on my classic crab rangoon recipe and was literally floored – each light and crispy bite was greaseless and guilt-free. Plus, my kitchen wasn’t covered with a sheen of oil from manning a deep fryer.
I thought for my next test, I’d go with the ridiculously simple filling of mozzarella sticks – unpeel, wrap and seal, bake and dunk seemed like an effortless path to snack bliss. Plus, it’d give me the opportunity to test out an idea that I had brewing on the back burner – how to make a marinara substitute that would provide an unctuous sauce but with nary the tomato used in the dish. Epic win.
The best part of this recipe is that it’s supportive of any amalgamation of cheese and wrapper than you can think of. Throw some sauteed mushrooms and spinach in there. Or maybe some prosciutto, basil and sundried tomatoes. The glory is in the fact that you won’t be doing much of any work to get it going, and still save yourself the guilt of a deep-fried cheese binge.
Photographer/cook Steven Labinski wrote this about his lovely peach cobbler — recipe link included:
This is an old-fashioned peach cobbler made with a lattice pastry crust. With ripe peaches, it tastes amazing. (You can taste the cinnamon).
We have two peach cobbler recipes that you can compare and contrast in our popular article Peach Cobbler Face-Off. Served in a white Fiesta square baking dish.
The recipe for these hot cross buns with grated orange peel is posted in Dutch (easy to copy/paste recipe to a translator) at Allerhande.
Photographer/cook WindyWinters shared the recipe link for her tasty, cheap-to-make beef barley soup:
This Beef Barley Soup can be enjoyed, as an evening meal all on its own. It’s that easy and delicious!
Here’s the recipe for Easy & Delicious Beef Barley Soup. Enjoy!
Short description from photographer/cook Janet Hudson:
Let the Sunflower In!
Ground sunflower meal and spearmint makes one tasty Easter cupcake! Yummy spearmint center, “cream cheeze” frosting and carob dipped sunflower seeds adorn these little bites of sunshine!
This white bean dip will not only get more kids to eat their veggies, but it’s loaded with mouthwatering, roasted garlic. There’s no such thing as too much garlic, dontcha know… Consider making this for Easter Sunday snacking. It will satisfactorily cut through the zero-nutrition, sugary stuff that the kids (small and not so small) may have been eating through the day.
You’ll find the bean dip recipe and the background on Kids Cooking Green over at Meals Makeover Moms’ Kitchen — tagline: “Cooking up healthy meals with kid appeal.”
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:
Bangers & Mash with Gravy, Tofu Larb, Paleo Caramel Brownies, Parmesan Pork Cutlets, Tomato Walnut Pasta, Spicy Orange Chicken Stir-Fry, Mexican Quinoa Salad, Butternut Squash Polenta Bites, Tuscan Kale & Cannelini, Almond Tart, Shrimp Bisque, & More Thrifty Recipes
Fish en Papillote, Friday Night Chili, Crab Asparagus Soup, Berry-Brioche Bread Pudding, Fancy Carbonara, Nori Omelet, Rajma, Cantonese Baked Pork Chops & Rice, Strawberry Cheesecake Smoothie, Tofu Marinade, More Frugal Recipes
Gluten-Free Matzoh Ball Soup, Chili Chicken Curry, Potato & Corn Salad with Bacon, Chocolate Nut Cake, Raw Okra Salad & Vinaigrette, Skillet Andouille Pasta, Almond Cookies, Prawn Bisque, Grilled Bok Choy, More Awesome Recipes
White Bean Bruschetta, Tang Yuan, Arcadian Court Chicken Pot Pie, Jambalaya, Carne Asada Tacos, Banana-Raisin Bread, GF Salmon Wasabi Burgers, Chickpea & Spinach Stew, Tortelli di Carnivale, Thai Style Pork Ribs, More Thrifty Recipes
Korean Rice Cake Soup, Spicy Chicken with Grilled Lime, Green Gumbo, Cottage Cheese Enchiladas, Linguine & Collard Greens, Brown Sugar Pound Cake, Citrus Pork Chops, Parmesan Truffle Popcorn, Beef Chili, & More Frugal Recipes
Slow-Cooker Goulash Soup, NY Cheesecake, Mustard Salmon with Asparagus, Fried Pickle Chips, Grilled Asian Chicken & Bok Choy, Loaded Potato Pinwheels, Fancy Pancakes, Coconut Macaroons, More Delicious, Cheap Recipes
Bak Kwa Cookies, Beef Stroganoff, Creme Brûlée, Bulgogi, Chicken Dumpling Casserole, Beer Fudge with Salted Popcorn, Collard Greens & Cannellini Beans, Chocolate Walnut Coffee Cake, Spicy Almonds, More Thrifty Recipes
Lettuce Wrap Pork Bento, Buttermilk Fried Chicken, GF Hazelnut Fudge, Khao Tom, Pickled Snow Peas, Root Beer Float Marshmallows, Mexican Breakfast Casserole, Bacon-wrapped Stuffed Hot Dogs, Lemon & Brown Butter Fish Fillets, & More Recipes
The "Un-Valentine’s Day" Food & Recipe Edition… Tilapia Ceviche, Red Velvet Cake, Roasted Poblano Cream & Mexican Greens, Strawberry Milkshake, Moroccan Chicken Tagine, Shrimp Saganaki, Mango Froyo, & More Tasty Recipes
Risotto Fragole e Rose, Greek Chicken Bake, Butternut Squash Bacon Soup, Fig Raspberry Frangipane Tarts, Tuna Pesto Pasta, Grilled Sausages & Onions, Garlicky Turnip with Kohlrabi & Purple Yam, Sweet & Sour Pork, Veggie Stew with Herby Dumplings, More Frugal Recipes
Beer-Brined Chicken Wings, Salads, Black-Eyed Peas & Artichoke Quesadillas, Roasted Carrots & Parsnips with Herbs, Carolina-style Pulled Pork, Tomato Preserves, Scalloped Potatoes, Kale & Rice, Spanish Fish Stew, Paleo Carrot Soup, More Thrifty Recipes