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Groceries From The Seed Recipes - Yahoo Recipe Search
Food.comCheck out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) NOTE: The quality of tomatoes will make or break this sauce; you MUST use fresh, vine-ripened tomatoes from your garden or a local farmer's market, not the variety you find in the grocery store that's been shipped in from another state.Food.comAn easy way to dress up corn from a recipe card at the grocery store! Adjust the heat to your preference by removing seeds and deribbing for less heat, or include seeds for some extra zip.Food and WineWhen you grow up close to the water, be it by an ocean, lake, or river, you develop a natural affinity for fish. You start to appreciate the subtle differences in flavor and texture between various types of fish and learn to cook and eat them in a thousand different ways.In India, where I grew up, fish was steamed, fried, or cooked in curries and served over beds of warm scented rice or bread—and it was always on the menu for weekends. These days, although I live on the other side of the world, seafood is still a mainstay in my Bay Area kitchen, and pan-seared and fried fish are popular options at my home when guests visit. What I like about serving dishes like this Rechad with Trout is the convenience it offers; the spice blend can be made ahead of time, and fish cooks rather quickly, so I’m not trapped at the stove when I want to be spending time with my guests.I lean on rechad masala quite often; it’s a bright red paste that’s prepared by grinding down Kashmiri chiles with vinegar and a few spices. It’s a staple in many kitchens in Goa, a region located on the west coast of India. Goan cuisine is renowned for its use of chiles, but that wasn’t always the case. When the Portuguese arrived in the 16th century, they introduced chiles from South America, which quickly became an integral part of the local cuisine. In Portuguese the word “recheado” means stuffed and in Goa, you’ll see it spelled as either “recheado” or “rechad” on restaurant menus.In this recipe, I lean on Kashmiri chiles for their bright red lycopenic color. These chiles are mild in their heat level and are only sold dry. They’re readily available at Indian grocery stores and spice markets; if you can’t find them, use any dried red chile that you like.The classic choices of fish for this recipe are usually pomfret or mackerel, but I’ve found trout to work exceptionally well. Once it’s fried, serve this fish with warm rice and a light salad and a few wedges of fresh lime or lemon to squeeze over the top.Food.comBeef Asparagus Stir Fry Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.Food52Stroll down the crowded beaches of Mumbai & a staple that one is bound to encounter is the Kulfi Falooda, a combination of milkshake & sundae with various colors, flavors & textures all combined into a tall chilled glass. This Indian summer dessert is traditionally made with Kulfi (Indian Ice cream) combined with sweet rose syrup and milk. and topped off with a variety of soaked basil seeds (very similar to chia seeds) and arrow root vermicelli. One of the biggest summertime favorites at home is a variation of this dessert using Pistachio Flavored Ice cream. (with kids, it always seems like the more colorful the sundae, the better!) The basil seeds in the recipe are referred to as 'tukmaria' and can be found in Indian grocery stores. They're black in color and resemble chia seeds in size and shape. As with chia seeds, when soaked in water, they 'swell' up to form a jelly like covering over the seeds. The covering over the tukmaria however is much firmer & translucent compared to chia, but the crunchy texture of the bite is identical. In a pinch, feel free to substitute with chia seeds. Mung bean thread noodles from the oriental grocery stores make a fabulous substitute for the arrow root vermicelli. The ideal instrument to polish this off would be one of those long straws with a spoon at one end.Food.comOne of my co-workers found this recipe from a local grocery store; when we have potlucks we hope he'll make this salad. It's very easy and very tasty - but you really can't go wrong with bacon and parmesan-now can you? (The cooking time - includes the minimum chill time.)Food.comAdapted from a recipe I found at the Grocery Checkout aisle. Original recipe calls for pork over spinach. Our local Asian Bistro uses string beans and chicken is my favorite. I haven't tried yet - posted for Chinese New Year tag game.Taste of Home”This quick stir-fry is so colorful and tasty,” reports Linda Murray of Allenstown, New Hampshire. TIP: “Vary the recipe by substituting chicken or other vegetables you have on hand,” Linda suggests. “The quickest version uses prepared veggies from our grocery store's salad bar.”Food52After seeing a recipe for beet and farro burgers that called for puréeing the roots raw in a food processor, I tried the same method with my C.S.A. turnips. It worked beautifully. Everything—root and greens—goes into the food processor together with herbs and rice, which allows the patties to come together in a snap. Fresh breadcrumbs hold the patties together, and a mix of seeds gives the burgers a crunchy texture. A few tips: Turnips: I have been using hakurei turnips from my C.S.A. and the farmers market. As an experiment, I made a batch using purple top turnips from the grocery store—and woah! Big difference. The taste was so turnipy that I had to add a carrot and zucchini for sweetness. So, just taste your mixture before cooking—if it tastes super turnipy, which it shouldn't if you are using C.S.A. or farmers market turnips, maybe add a carrot or zucchini to cut the bite. Seeds: I have been obsessed with this simple seed mix since reading about it the Prune cookbook: equal parts sesame seeds, poppy seeds, millet, and flax. It is so good sprinkled over buttered toast or thrown into any homemade bread or added to things like this veggie burger for texture—the millet especially adds such a nice crunch. Feel free to use any mix of seeds, however. Use this recipe as a guide. I use it to clean out the fridge of tired herbs, carrots, zucchini, etc. I have only used sushi rice, but I imagine other grains would work well, too. Finally, I have been serving them with hummus and these zucchini pickles. I think a homemade tahini sauce would be nice here, too.
