Skip to main content

Slow Plates

Search This Blog

Recipes

Posted by Slow Plates

Get link
Facebook
X
Pinterest
Email
Other Apps

Baked Goods

Banana Muffins
Kale Brownies

Beans

Creamy White Bean, Bell Pepper, and Jicama Salad
White Bean Dip with Crudités
Black Bean Sweet Potato Chili with Bulgur

Bread Machine

Banana Walnut Yeast Bread
Brioche
Pumpkin Sour Cream Bread
Pumpkin Yeast Breads

Condiments

Arugula Pesto & Cilantro Pesto
Indian Kale Chutney
Classic Hummus
Cranberry Orange Sauce
Lighter Lemon Curd

Dairy

Yogurt and Fruit with Chai Spice
Creamy Cocoa-Yogurt

Dessert

Avocado Chocolate Mousse
Bittersweet Chocolate Soufflés
Chocolate Pots de Crème
Chocolate Pots de Non Crème (with Tofu)
Ghirardelli Chocolate Festival & Mousse Recipe
Kale Black Bean Brownies
Mochachino Spirals
Mocha Chia & Choconana Chia Puddings
Red Velvet Cupcakes with Beets
Tim Nugent's Chocolate Terrine
White Christmas Dream Drops

Fish

Baked Salmon on Lemony Kale Nest
Broiled Salmon with Miso, Honey, Ginger Glaze
Sardine Sandwich
Sardine Tartines
Simple Salmon Tacos
Smoked Herring and Potato Salad
Thomas Hill Organics Birthday Celebration

Grains

Creamy Baked Millet with Butternut Squash
Quinoa Bake with Broiled Tomato-Cheddar Topping
Quinoa Crackers

Grain Salads

Smoky Sweet Potato Quinoa Salad
Mexican Brown Rice Salad
Moroccan Carrot Chickpea Salad with Black Rice
Moroccan Spiced Carrot Quinoa Salad
Spring Chickpea Farro Salad
Sweet Potato Black Rice Salad
Roasted Bell Pepper Quinoa Salad
Roasted Vegetable and Farro Salad with Za'atar

Indian

Aloo Matar (Indian Peas & Potatoes)
Chana Masala (Spicy Chickpea Curry)
Indian Dinner with the Deshpandes
Indian Red Beans with Butternut Squash
Indian Kale Chutney
Pumpkin Chicken Curry
Punjabi Chana Masala (Tomato Chickpea Curry)
Red Lentil Dal with Special Rice
Toor Dal Fry

Lentils & Split Peas

Creamy Kabocha Lentil Curry
Luscious Lentil Stew
Mesir Wat (Ethiopian Red Lentil Stew)
Parisian Leeks and Lentils
Split Pea Potage

Legume Salads

Mango Chickpea Salad

Mexican

Mexican Brown Rice Salad
Frijoles Negroes Oaxaqueños

Middle Eastern

Roasted Vegetable and Farro Salad with Za'atar
Roasted Butternut Squash & Shallots with Tahini-Za'atar Drizzle
Roasted Eggplant with Feta-Honey Topping
Shakshouka (Eggs Poached in Tomato Sauce)

Meat

Rainbow Meatloaf

Soup

Carrot Tahini Soup
Cumin Scented Black Bean Soup
Roasted Butternut Squash, Apple, & Mushroom Soup
Sweet Potato Soup
Vietnamese Tofu Tomato Soup

Southeast Asian

Thai Tomato Coconut Soup
Thai Shrimp Salad
Soba Salad with Ginger-Sesame Dressing
Vietnamese Tofu Tomato Soup
Vietnamese Style Tofu

Vegetables

Caprese Stacks
Figgy Kale & Cashew Salad
Orange & Avocado Salad with Freshly Ground Cumin
Perfectly Broiled Asparagus with Hazelnuts
Swiss Chard and Scallion Frittata
Rainbow Chard Salad

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Post a Comment

Popular Posts

Toor Dal Fry

I love Indian food and was very happy with the results of my first dal fry. The week before school started, I went on a shopping spree at an Indian store and stocked up on Indian ingredients, including an assortment of different types of dal. Dal refers to a split pulse (i.e. split lentils, peas, beans) and is also the name of an Indian dish made with some kind of dal, tomatoes, garlic, ginger, onions, and spices. Dal consistency ranges from thin to moderately thick, depending on the amount of water used. The recipe I was following said that this dal fry was supposed to be on the thicker side. Dal fry and dal tadka are both very similar, but differ slightly in how the onion, tomato, and spices are incorporated. Dassana Amit of Veg Recipes of India defined dal fry as fried tomatoes, onions, and spices that are added to cooked dal. Dal tadka is dal cooked with the onions, tomatoes, and some spices, and then a tadka is added at the...

Vietnamese Tofu Tomato Soup

I've recently discovered the wonders of preparing tofu Vietnamese style, thanks to Mark Bittman's recipe . Bittman's dish showcases a wonderful sweet-salty preparation that transforms the simple into the sublime. If you're on the lookout for a culinary secret weapon, buy a bottle of fish sauce to complete your arsenal. Both this soup and Bittman's tofu get a punch of umami from a splash of this potent liquid. While doing some research on Vietnamese cuisine, I found an article by food writer Erin Zimmer who saw how fish sauce was made while exploring Vietnam. One of her tour guides said, "We like our fish sauce like you like your cheese—pungent." Looking for more tofu inspiration, I borrowed Asian Tofu from my local library and learned that the combination of tofu and another umami powerhouse, the tomato, is a Vietnamese classic. Brothy soup, or canh , is a mainstay in this culture; author Andrea Nguyen said her mother would always be...

Frijoles Negros Oaxaqueños

During my summer study abroad in Oaxaca, Mexico, I was exposed to a variety of new foods and cooking techniques. One of my absolute favorite things that I ate as part of breakfast in Oaxaca was Aurea's frijoles negros (stewed black beans). All Oaxacan cooks use avocado leaves for extra flavor in their frijoles negroes because sabor (flavor) is very important here. Ivette, Aurea's daughter, confided in me that she didn't like the food in France because in her eyes, it "had no sabor ." Avocado leaves lend a slight sweetness reminiscent of fennel, which offsets the spicy heat from the chiles de arbol. Black beans and corn tortillas are two popular staples in the southern part of Mexico, while in the north, pinto beans and flour tortillas predominate. I found hojas de aguacate (avocado leaves) at both a small Mexican store and in the Mexican aisle of a larger supermarket. So it is possible to make authentic Oaxacan beans outside of M...

Sardine Sandwich

Being in the field of Nutrition makes me ponder my future more than the average individual. Constant talk about Alzheimer's disease, diabetes, renal failure, and age based deterioration makes me want to do as much as I can NOW to stay active and alert so that I age gracefully. One easy way to age well is by simply consuming one of the fabulous five (salmon, sardines, tuna, anchovies, or herring) on a weekly basis. In turn, sardines have become one of my favorite fish options because they require minimal preparation and make memorable sandwiches. In lieu of a second piece of bread, I recommend topping sandwiches with a leaf of red cabbage. The sandwich needs a sturdy piece of bread for its base, but another slice on top results in an overly bready lunch entrée. On the other hand, red cabbage adds pungent flavor, visual appeal, and makes the sandwich easier to eat because it conforms to the shape of your hand with just enough resi...

Indian Kale Chutney

Indian chutneys are a great way to add some global flair to your regular meals. Western chutneys are fruit based and sweet, while Indian chutneys are usually made with herbs and tend to be spicier. Tomato, mango, and tamarind chutneys are examples of non-herby varieties. Chutneys span the texture gamut, ranging from thin sauces, such as Hari chutney (made of cilantro and mint), to thicker pastes, such as this kale chutney. When asked how to define chutney, my Punjabi coworker said that all chutneys should have some mint in them. Chutneys vary a lot from region to region, so I don't think that mint is necessary in every chutney, but it is essential in this kale version. Nutrition Highlight: Kale Kale is part of the brassica family, which also includes broccoli, collards, cabbage, and Brussels sprouts. I was at The Garden Shed in Cambria recently, and saw Pigeon Red kale (photo above). I hadn't known that kale could come...

Powered by Blogger