I wrote The Beginner’s Guide to Juice Making for Food52. Check it out!
Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.
Photography by Elizabeth Cecil
3 Ways to Spiffy Up Hot Dogs into Family Dinners, Well Beyond the Cookout by me is up on Food52 today.
Sure, hot dogs are a quick-to-prepare crowd favorite, but can they be a nutritious and interesting family dinner, too? The answer is-thankfully!-yes. Today, there’s a wide variety of farm-raised, grass-fed, all-beef hot dogs that make for speedy, satisfying, and anything-but-boring meals.
So, let’s plan a modern hot dog dinner, one perfect for a busy weeknight. First, visit your farmers market and pick out some locally-grown dogs. If you don’t have luck finding a local source, see the list of quality national brands below.
Next, tell the kids it’s hot dog night and pat yourself on the back when they actually jump up and down in excitement (rather than scowl) over the dinner plans. Pick a cooking method and topping combination from the suggestions below. Maybe you crisp the dogs on a griddle and slather them with leftover chili, or grill them and top with tangy Greek salad. Look to your leftovers and needy produce for hot dog topping and sauce inspiration…click here to read the whole story.
Photography by Elizabeth Cecil.
We are just hanging out this week – no camp or any big plans so I am going to make this short and sweet (can you hear the eager kids under my feet?!). Today I am sharing a favorite warm weather dinner, Noodles with Baked Tofu & Raw Veggies. I have made a million versions of this dinner (tweaking the sauce, noodle type, variety of veggies, adding a fried egg) but it always hits the spot. The leftovers are great, stored separately, for lunch the next day too. And really, what doesn’t taste good with roasted and salted peanuts sprinkled on top?! I’ve even been known to chop up a handful of salted peanuts to top vanilla ice cream. Try it, you’ll thank me. But, we digress, back to the noodles…
Noodles with Baked Tofu & Raw Veggies
1 tablespoon canola oil (for greasing the pan)
1 16-oz block extra firm tofu
3 tablespoons honey
5 tablespoons soy sauce
1 garlic clove, grated
1 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
1 pound fresh Asian noodles (I used ramen noodles)
1/2 cup rice vinegar
1 tablespoon honey
1/4 cup soy sauce
3 garlic cloves, grated
1 teaspoon toastes sesame oil
1/8 teaspoon chili flakes (or to taste)
1 1/2 cups thinly sliced purple cabbage
1 1/2 cups thinly peeled carrot
1 cup chopped cilantro
1/2 cup dry roasted peanuts, chopped
First, make the baked tofu. Place whole block of tofu on baking sheet and press with a heavy pan (I used our big cast iron) for at 30-60 minutes to release excess liquid. When ready, pre-heat the oven to 350F. Slice the pressed tofu into rectangles. Mix the honey, soy sauce, garlic, ginger, and rice vinegar together. Gently toss tofu squares in the marinade and let them sit as long as you can (at least 30 minutes but you can do this ahead and store in the fridge), then lay the tofu on a greased baking sheet, brushing on any leftover marinade. Bake at 350 for 15 minutes then flip, baking for another 15 minutes. When slightly cool, slice into strips.
To prepare the salad, mix the vinegar, honey, soy sauce, garlic, sesame oil, and chili flakes in a bowl until the honey dissolves. Prepare all vegetables and cook noodles according to package instructions. Toss warm noodles with half the dressing. Combine vegetables, cilantro, and tofu with the remaining sauce (dump in any leftover tofu marinade as well). Pile noodles onto individual plates, top with slaw, and finally with chopped peanuts.
We first made these muffins during the last week of school. Gray and I nibbled on a few while driving to pick Dylan up then we left three behind for our beloved preschool teachers. Today, if feels more like June than July. I dug out a few sweatshirts and even shut the windows last night. I know the summer heat is coming but I am happy to have a break from torched skin and overheated cottages. I appreciate when turning on the oven feels natural rather than painful.
These Carrot Rhubarb Muffins are packed with nutritious whole foods, are gluten-free, dairy-free, and kicked up with ground ginger. If you are able to get the oven on and a tray of muffins baked, these pack up well for a trip to the water or park.
Carrot Rhubarb Muffins from My New Roots
makes 12 muffins
2½ cups rolled oats (gluten-free if desired), plus extra for sprinkling if desired
½ cup coconut sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
4 to 6 spring carrots, unpeeled, roughly chopped
¾ cup raw walnuts (optional)
2 thin stalks rhubarb
Knob of coconut oil, for greasing the tin (or use muffin liners)
¼ cup pure maple syrup
1 cup unsweetened applesauce
Measure out 1 1⁄2 cups of the rolled oats and put them in a food processor. Pulse until you have a coarse flour. Put the flour in a large bowl, and add the remaining 1 cup rolled oats and the coconut sugar, cinnamon, ginger, cardamom, sea salt, baking powder, and baking soda. Stir to combine.
Pulse the carrots in the food processor until they are roughly minced. Put the carrots in a medium bowl. Pulse the walnuts a couple of times in the food processor until roughly chopped, and then add them to the carrots. Slice the rhubarb into thin disks and add to the carrots.
Preheat the oven to 350°F. Lightly grease a muffin tin with coconut oil (or line it with muffin liners).
Add the maple syrup and applesauce to the oat mixture, and mix just to combine. Then fold in the carrots, rhubarb, and walnuts.
Fill the muffin cups with dollops of the batter; sprinkle with a few rolled oats if desired. Bake in the oven for 25 to 35 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 to 10 minutes before removing from the tin.
As you may haven spied on my instagram last weekend, the Martha’s Vineyard Cookbook Club met to discuss and eat from A Boat, a Whale & a Walrus by Renee Erickson. We ate lamb, chicken, roasted carrots and fennel, rice, artichokes, asparagus salad, watercress salad, bread pudding, and strawberry jam tart – everything was ah-mazing. We all left loving the book and its relaxed approach to simple (yet delicious!) food.
I brought this roasted chicken with capers and preserved lemon and roasted carrots and fennel with harissa to the party. Both dishes only have a handful of ingredients but are so impressive. If you haven’t tried roasted a chicken in this style you must…
Roasted Chicken – fried capers, preserved lemon
1/2 cup capers (salt-packed preferred), rinsed well
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup (1 stick) unsalted butter
1 (4-pound) chicken, back removed
1 tablespoon crunchy gray salt (I used kosher salt)
Julienned peel of 1 preserved lemon
Preheat the oven to 500 degrees F. Place a large, heavy ovenproof skillet on the bottom rack of the oven and let it preheat for 5 minutes.
Put 1 tablespoon of the olive oil and the stick of butter into the hot pan. Return the pan to the oven for a minute or so, until the butter is melted and foamy. Carefully place the chicken pieces into the pan, skin side up. Holding the pan at an angle with an oven mitt, spoon the butter over the chicken, basting it for a full minute, until the butter has run down every possible surface of the pieces. Sprinkle the chicken evenly with the salt, crushing it between your fingers as you go.
Roast the chicken in the hottest part of the oven (bottom right, for most ovens) for 35 to 40 minutes, rotating the pan about halfway through. The chicken is done when the skin is nicely browned and the thickest part of the biggest piece measures 165 degrees on an instant-read thermometer.
Set the chicken aside on a cutting board to rest for 5 minutes.
Meanwhile, strain the capers, if needed, and transfer them to a paper towel lined plate to dry for a moment. Heat the remaining 1/2 cup olive oil in a small saucepan over high heat. When the oil begins to move in the pan, carefully add the capers, reduce the heat to medium, and fry them until they flower and crisp, 3 to 4 minutes, or more for larger capers. Using a slotted spoon, transfer the capers back to the paper toweling.
Transfer the chicken to a serving plate and top with the fried capers and lemon peel. Serve warm or at room temperature.
Roasted Carrots and Fennel – harissa
2 bunches medium carrots, rimmed but not peeled, halved lengthwise
2 medium fennel bulbs, cut into 1/2-inch-thick slices through the core
6 tablespoons extra-virgin olive oil, divided, plus more if needed
1 tablespoon crunchy gray salt (I used kosher salt)
1/4 cup store-bought harissa
Preheat the oven to 500 degrees F.
Arrange the carrots and fennel on a large, rimmed baking sheet. Drizzle the vegetables with 4 tablespoons of the olive oil, turning to coat, then sprinkle with the gray salt. Roast for 30 to 35 minutes, rotating the pan and turning the vegetables halfway through, until the vegetables are tender and well browned on the bottom.
Allow the vegetables to cool to room temperature. In a large bowl, blend the remaining 2 tablespoons olive oil with the harissa. Add the vegetables, turn to coat them evenly with the harissa mixture, and season to taste with salt.