2015 Food Trends & January Cooking Ideas?
- Thread starter earnie
- Start date
dawn_mo
Well-known member
We are economically challenged right now after the holidays
and our sons' birthdays; end of November through Christmas. So my trends for the next month are soups, stews, omelets, quiche (my stepdaughter has 8 chickens and we are being supplied with a ton of free eggs), dishes that are delicious but also very economical. They also had a deer processed and gave us some delicious jalapeno and cheese salami. I am not a big fan of gamey meat, but this sausage is delicious. I am going to be baking more breads rather than buying them.
That's my plan and trend for the next month at least.
All in all, I am very lucky and blessed to look forward to this new year with good friends and family.
Happy New Year to my second family!
and our sons' birthdays; end of November through Christmas. So my trends for the next month are soups, stews, omelets, quiche (my stepdaughter has 8 chickens and we are being supplied with a ton of free eggs), dishes that are delicious but also very economical. They also had a deer processed and gave us some delicious jalapeno and cheese salami. I am not a big fan of gamey meat, but this sausage is delicious. I am going to be baking more breads rather than buying them.
That's my plan and trend for the next month at least.
All in all, I am very lucky and blessed to look forward to this new year with good friends and family.
Happy New Year to my second family!
mariadnoca
Moderator
I want to try to eat more plant based foods...vegetarian or vegan
not sure how I'm going to do it because I'm basically at a loss as to how to eat/cook this way, which I discovered when visiting vegan* family. So if anyone has some good vegan dishes they want to share, I'm all eyes/ears!
*for health reasons I really should eat vegan with no oils/nuts/sugar, but I hit a wall when it comes to what to make.
not sure how I'm going to do it because I'm basically at a loss as to how to eat/cook this way, which I discovered when visiting vegan* family. So if anyone has some good vegan dishes they want to share, I'm all eyes/ears!
*for health reasons I really should eat vegan with no oils/nuts/sugar, but I hit a wall when it comes to what to make.
mariadnoca
Moderator
I also want to learn to make more things with my VitaMix, soups/etc.
I had a *Present Moment* salad up in St. Augustine and have been making
one most days since. Present Moment is a vegan/"tries to be raw as much as possible" tiny cafe in historic St. Aug.
The salad is simply romaine leaves, fresh avocado, fresh tomatoes, fresh cucumbers and a blob of cashew hummus, alfafa sprouts and two "raw' carrot chips. It's all lightly dressed in a lemon dressing.
I've been adding crushed kale to the green mixture and using regular hummus and rice crackers. It makes a full dinner plate and I haven't had a single problem with my stomach.
Conversely, on days when I've eaten regular meals (bacon/egg/cheese on an English muffin) I have to take a stomach anti-acid.
one most days since. Present Moment is a vegan/"tries to be raw as much as possible" tiny cafe in historic St. Aug.
The salad is simply romaine leaves, fresh avocado, fresh tomatoes, fresh cucumbers and a blob of cashew hummus, alfafa sprouts and two "raw' carrot chips. It's all lightly dressed in a lemon dressing.
I've been adding crushed kale to the green mixture and using regular hummus and rice crackers. It makes a full dinner plate and I haven't had a single problem with my stomach.
Conversely, on days when I've eaten regular meals (bacon/egg/cheese on an English muffin) I have to take a stomach anti-acid.
I'm interested in the new salads for winter that feature roasted veggies and fruits together
in a salad. Fine Cooking has a great write-up and guide lines on how to put it all together using baby beet leaves, baby kale, even broccoli leaves are coming into favor. Sounds like a great way to start the new year. Even suggestions for salad dressings that sound good to me.
in a salad. Fine Cooking has a great write-up and guide lines on how to put it all together using baby beet leaves, baby kale, even broccoli leaves are coming into favor. Sounds like a great way to start the new year. Even suggestions for salad dressings that sound good to me.
Don't know about trends, but beans and greens are good for
a good try. Might add some sausage chunks to this instead of bacon.
Cannelini were on sale for 50 cents a can this week!! They are not always easy to find in our stores, and I do love them--creamy good..
WHITE BEAN SOUP
SERVES 8
You can substitute collard greens or kale for the Swiss chard. In place of the cannellini beans, you can use any small white bean, such as great Northern or navy beans. Cooking times for all dried beans can vary depending on the age of the beans; taste the simmering beans often for doneness.
INGREDIENTS
• Salt and pepper
• 1 pound (2 1/2 cups) dried cannellini beans, picked over and rinsed
• 6 slices bacon, chopped fine
• 1 pound Swiss chard, stems chopped, leaves sliced 1/2 inch thick
• 1 onion, chopped
• 2 celery ribs, cut into 1/2-inch pieces
• 2 carrots, peeled and cut into 1/2-inch pieces
• 8 garlic cloves, minced
• 4 cups chicken broth
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 (14.5-ounce) can diced tomatoes
INSTRUCTIONS
1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cook bacon in Dutch oven over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pot.
3. Return now-empty pot to medium heat and add Swiss chard stems, onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, 3 cups water, bay leaves, rosemary sprig, and soaked beans. Increase heat to high and bring to boil. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
4. Remove pot from oven and stir in Swiss chard leaves and tomatoes and their juice. Cover pot, return to oven, and continue to cook until beans are fully tender, 30 to 40 minutes. Discard bay leaves and rosemary sprig. Season with salt and pepper to taste. Stir in reserved bacon. Serve.
a good try. Might add some sausage chunks to this instead of bacon.
Cannelini were on sale for 50 cents a can this week!! They are not always easy to find in our stores, and I do love them--creamy good..
WHITE BEAN SOUP
SERVES 8
You can substitute collard greens or kale for the Swiss chard. In place of the cannellini beans, you can use any small white bean, such as great Northern or navy beans. Cooking times for all dried beans can vary depending on the age of the beans; taste the simmering beans often for doneness.
INGREDIENTS
• Salt and pepper
• 1 pound (2 1/2 cups) dried cannellini beans, picked over and rinsed
• 6 slices bacon, chopped fine
• 1 pound Swiss chard, stems chopped, leaves sliced 1/2 inch thick
• 1 onion, chopped
• 2 celery ribs, cut into 1/2-inch pieces
• 2 carrots, peeled and cut into 1/2-inch pieces
• 8 garlic cloves, minced
• 4 cups chicken broth
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 (14.5-ounce) can diced tomatoes
INSTRUCTIONS
1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cook bacon in Dutch oven over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pot.
3. Return now-empty pot to medium heat and add Swiss chard stems, onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, 3 cups water, bay leaves, rosemary sprig, and soaked beans. Increase heat to high and bring to boil. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
4. Remove pot from oven and stir in Swiss chard leaves and tomatoes and their juice. Cover pot, return to oven, and continue to cook until beans are fully tender, 30 to 40 minutes. Discard bay leaves and rosemary sprig. Season with salt and pepper to taste. Stir in reserved bacon. Serve.
This was the #1 rated recipe by users on the NYT cooking site
I haven't tried it, but it sounds like a great weeknight meal.
Gotta try before going back to low carb. smileys/frown.gif
http://cooking.nytimes.com/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes
I haven't tried it, but it sounds like a great weeknight meal.
Gotta try before going back to low carb. smileys/frown.gif
http://cooking.nytimes.com/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes
2015 food trends
My husband & I are trying to limit the am't of meat in our diet. I knew I would have to start slow so decided to go meatless one day a week at first. I found this really filling and delicious recipe based on "Two Peas and Their Pod" site. It is a winner!
Black Bean and Quinoa Enchilada Bake
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper,diced
1 green pepper, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Cheddar cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
Directions:
1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
My husband & I are trying to limit the am't of meat in our diet. I knew I would have to start slow so decided to go meatless one day a week at first. I found this really filling and delicious recipe based on "Two Peas and Their Pod" site. It is a winner!
Black Bean and Quinoa Enchilada Bake
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper,diced
1 green pepper, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Cheddar cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
Directions:
1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Made your Black Bean and Quinoa Enchilada Bake last night and we
enjoyed it. Thanks for posting it, SJS. Discovered it was also good for dipping corn tortilla chips into. smileys/smile.gif
Please pass along other meatless dishes you like -- we are also trying to incorporate more meatfree options into our diet this year.
enjoyed it. Thanks for posting it, SJS. Discovered it was also good for dipping corn tortilla chips into. smileys/smile.gif
Please pass along other meatless dishes you like -- we are also trying to incorporate more meatfree options into our diet this year.
Black Bean & Quinoa Enchiladas
So glad you liked it. It is similar to chili in that it gets better over time !! There is just the two of us so we had mucho leftovers. LOL! It made 4 dinners servings and 4 lunches. Will make 1/2 recipe next time. It was our first time using quinoa. I've used it in breads but never cooked with it.
So glad you liked it. It is similar to chili in that it gets better over time !! There is just the two of us so we had mucho leftovers. LOL! It made 4 dinners servings and 4 lunches. Will make 1/2 recipe next time. It was our first time using quinoa. I've used it in breads but never cooked with it.
Mucho leftovers here as well, will do half next time. smileys/wink.gif Here's another quinoa dish
we like -- Black Bean and Tomato Quinoa. Somewhat similar ingredients to the enchilada bake.
Black Bean and Tomato Quinoa
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
preparation
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939
we like -- Black Bean and Tomato Quinoa. Somewhat similar ingredients to the enchilada bake.
Black Bean and Tomato Quinoa
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
preparation
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939