Recipes Archives - Page 111 of 120

Broccoli or Cauliflower “Risotto”

Published at 07/30/2014May 25, 2016 In Category broccoli, cauliflower, Recipes, Vegetables Tags: broccoli, cauliflower Leave a comment

This recipe came from the chefs at JCT Kitchen and was a demo at the Peachtree Road Farmers Market. I made an easy knock-off one night – cooking a whole head of cauliflower until it broke down, then adding 4 cups of cooked brown rice (which I had languishing in the refrigerator), some wine, chicken stock and garlic, and then folding in Parmesan after everything was warmed up. Easy and delicious. Their version will take a little more time, but the risotto effect is worth the trouble. If you’re not familiar with Carolina gold rice, it’s grown in South Carolina and available at specialty markets. Arborio or other risotto rice will work fine.

Sweet Potato Shepherd’s Pie

Published at 07/30/2014January 30, 2020 In Category Meat, Recipes, Sweet Potatoes, Tomatoes, Vegetables Tags: rutabaga, sweet potatoes, tomatoes Leave a comment

Adapted from a recipe in “The Sweet Potato Lover’s Cookbook” by Lyniece North Talmadge.

Perfect with your leftover mashed sweet potatoes from Thanksgiving, or make it with sweet potatoes prepared especially for this dish. I’ve added rutabagas to the filling. Yum.

Endive Spears with Sweet Potato & Chives

Published at 07/30/2014January 30, 2020 In Category Recipes, Sweet Potatoes, Vegetables Tags: endive, sweet potatoes Leave a comment

Love this idea I adapted from a recipe in Fine Cooking magazine. You may remember a decade or more of pre-dinner nibbles served in endive leaves . In many years worth of variations, I don’t ever remember seeing one with sweet potatoes – but what a great combination of creamy, sweet sweet potatoes with the slightly bitter endive leaves.

Peanut-Popcorn Balls

Published at 07/30/2014November 18, 2016 In Category Popcorn, Recipes, Vegetables Tags: popcorn Leave a comment

This weather makes me think of eating popcorn balls, something we made at home as kids. You could adapt this idea for any nut, but this reminds me a bit of Cracker Jacks.

Apple-Cranberry Turnovers

Published at 07/30/2014September 23, 2016 In Category Apples, Recipes, Vegetables Tags: apples Leave a comment

Leftover cranberry sauce or relish from Thanksgiving? Perfect here. Or use dried cranberries instead. These turnovers are buttery and flaky and go together in a flash. If you buy a box of phyllo especially for this recipe, wrap the remaining phyllo well and refrigerate it for up to a week, or return it to the freezer.

Potato and Rutabaga Gratin

Published at 07/30/2014May 25, 2016 In Category potatoes, Recipes, Vegetables Tags: potatoes, rutabagas Leave a comment

Adapted from a recipe in the November 2011 issue of Saveur magazine. Potatoes and rutabagas are a great combination.

Quesadillas stuffed with Greens and Feta

Published at 07/30/2014September 24, 2016 In Category Greens, Recipes, Vegetables Tags: collards, greens Leave a comment

An adaptation of a recipe from the Los Angeles Times, this dinner goes together quickly.

Apple, Chicken, and Smoked Gouda Salad

Published at 07/30/2014September 23, 2016 In Category Apples, Meat, Recipes, Vegetables Tags: apple, celery, chicken, salad Leave a comment

One more recipe from my AJC archives ….

Even in winter I like dinner salads – especially those with cheese and nuts and fruit. This adaptation of a traditional Waldorf salad combines some of my favorite ingredients. The honey mustard dressing is a nice foil for the richness of smoked Gouda and the sweet crunch of the apples. Use all one variety of apple or mix them for contrasting flavors and colors. Substitute Swiss cheese for the Gouda if you’re not fond of smoked cheeses.

Poached Chicken with Bok Choy

Published at 07/30/2014May 19, 2016 In Category Bok Choy, Meat, Recipes, Vegetables Tags: bok choy Leave a comment

This is a recipe we ran in the AJC last January. I thought it was absolutely delicious – a nice variation from more traditional chicken soups.

Sweet Potato and Chile Hash with Fried Eggs

Published at 07/30/2014January 30, 2020 In Category Blog, jalapenos, Recipes, Sweet Potatoes, Vegetables Tags: sweet potatoes Leave a comment

This recipe came from Fine Cooking magazine about a decade ago. You can whip up the mayonnaise any time and use it for all kinds of purposes. The recipe looks like it has a lot of ingredients, but adapt it to what’s in the pantry. Do you still have a few jalapenos hanging around? Perfect. No red pepper, leave it out. Cook the eggs anyway you like, although fried eggs would be traditional.