What to Cook

The Tuscaloosa News My daughter recently gave me a cookbook on Mediterranean cooking for two. Jim and I enjoy Mediterranean food and it is generally a healthy diet. Jim's doctors recommended this diet for our family for years, since heart disease runs rampant in his family, making this cookbook perfect for us.  Salmon cakes or salmon patties are one of our favorite dishes. The recipe below can be made from cooked fresh salmon or the canned variety. The tzatziki sauce is a delicious addition.  Additionally, these tasty cakes can be on the table in less than 30 minutes. If you have salmon cakes left over, serve them on leafy greens for a light dinner.  Salmon cakes with tzatziki sauce   For the tzatziki sauce:  ½ cup plain yogurt  1 teaspoon dried dill  ¼ cup minced cucumber  Salt  Freshly ground b...

Koftas are a part of Mughlai cuisine of the Indian subcontinent. Taken predominantly from the Persian cuisine, you can also trace koftas or meatballs in central Asian and Middle-Eastern cuisines. Back then, these tiny balls of delight were invented to pamper the taste of regal gentry. Slowly and gradually, people started experimenting with the recipe which further resulted in an array of kofta recipes. So, for those who think koftas are only meant for non-vegetarians, then let us tell you, this is not true at all. From the ever popular Malai kofta and veg Nargisi Kofta, we have got a list of piquant vegetarian kofta recipes that you can cook and relish at home. Also Read:  From Mughlai Aloo To Gobi Musallam: Here're 7 Mughlai Recipes Every Vegetarian Must Try Whether it's a house get together, festival or any special occasion, these vegetarian kofta recipes are sure to steal the show at the dinner table. A bite into the crispy, fried koftas dipped in the luscious tomat...

Fettuccine alfredo is a classic loved by many, but at the same time isn't the healthiest as it's traditionally made with heavy cream, butter, and flour. It's a good thing that this vegan Pumpkin Fettuccine Alfredo is just as good as the classic, but a lot lighter and way more nutritious! Instead of heavy cream, this recipe calls for a simple vegan cream made with just cashews and water. For the best results, you can soak your cashews for 30 minutes in hot water to help soften them up. This recipe also calls for pumpkin puree, which will help thicken your cream and add a great nutritional boost as pumpkin is a good source of fiber as well as vitamins and minerals. Swap out the fettuccine noodles for chickpea pasta to make this pasta a high-protein, gluten-free meal. Vegan Pumpkin Fettuccine Alfredo Prep Time: 30 Min Cook Time: 10 Min Total Time: 40 min Servings: 4 Ingredients 8 oz Whole Wheat Fettuccine ¼ Cup Raw Cashews, soaked for 30 minutes in hot water ¾ Cup Water ½ Tsp ...

Blank's Bar, aka Autumn's Bar in October. | DineAmic Hospitality When there's a nip in the air, leaves crunching underfoot, and the thought of sweaters and flannel no longer feels oppressive, one's tastebuds develop a yearning for the darker liquors and the warmer spices. Mixologists all over town have obliged with cocktails that incorporate bourbon and whiskey with notes of cinnamon, cloves, nutmeg, and allspice, not to mention apple cider and pumpkin puree. And some add smoke and magic, because what else can you expect around Halloween? Here's a list of some of the city's most autumnal spirits. As of August 20, the city has mandated that everyone wear facial coverings while indoors. For updated information on coronavirus cases, please visit the city of Chicago 's COVID-19 dashboard . Health experts consider dining out to be a high-risk activity for th...

Chef notes Pozole, one of Mexico's most iconic dishes, was first prepared by the Aztecs hundreds of years ago. The word "pozole" has Nahuatl (the language of the Aztecs) origins and means "foam" (pozolli in Nahuatl). It is thought to be a description of the appearance of the cooked hominy which, when properly prepared, puffs up and opens like a flower. The type of kernel used was white, called cacahuazintle and, once cooked, gave the appearance of a beautiful white foam! These days, you can find pozole made with pork, chicken or even seafood. Technique tip: The hardest part is cleaning the maiz of its small caps at the base. But you can skip the whole process of cooking it by simply purchasing canned hominy and adding it at the end. I highly suggest, though, that you take a field trip to the Mexican market and find some maiz pozolero. It usually comes in a bag and is wet because it's parboiled. All you have to do is remove the cap using your fingernails or,...

Normal text size Larger text size Very large text size As the weather warms up, this hot, sweet and sour salad is an intense palate-enlivener. Serve as a starter before noodles or a rich curry, or as an appetiser with drinks. There's a decent amount of heat here, but feel free to dial down the chilli as you like. You can also replace the prawns with diced fried tofu puffs, tossed in the wok for 5 minutes. Thai prawn and green mango salad with prawn crackers and soft egg. Credit: William Meppem. Styling by Hannah Meppem Serves 4 10 small–medium green prawn cutlets 1 tbsp coconut oil salt flakes 1 large green mango, peeled and julienned ½ continental cucumber, peeled, deseeded and diced 1 red shallot, finely sliced 2 long red chillies, julienned ½ bunch coriander, leaves roughly shredded 8 large prawn crackers*, cooked per packet instructions 2 soft-boiled eggs, halved For the dressing 4cm piece of ginger, peeled and julienned 2 garlic cloves, peeled 3 coriander roots, scraped and cl...

[unable to retrieve full-text content] How to Make a Comforting Cauldron of Goulash for Fall    The Daily Meal

EVANSVILLE , Ind. -- Fall is winter squash season. If you've never cooked with spaghetti squash, now's the time to try it. While it's often touted as a more nutritious, lower-carb alternative to pasta, it's a delicious vegetable in its own right and can be served in endless healthy ways. For most recipes, start by cutting the squash in half and scooping out the seeds, then roast in the oven until tender. Depending on the size of the squash, this is usually around an hour. A large squash will feed six to eight people as a side dish. A smaller squash will serve four as a side, or can be stuffed for two as a hearty entrée. Stay Hungry: Legacy Harvest Festival, barbecue box lunches and more in Tri-State food news Once the squash is cooked, the strands of flesh can be scraped out with a fork. We like to put them in a hot skillet with a tiny dab of olive oil and salt to brown up a little, but you can skip this step. Spaghetti squash is one vegetable that really is best witho...

Yield 4 servings Time 20 minutes Ingredients 3 ounces rice or mung bean vermicelli 2 tablespoons soy sauce 2 tablespoons lime juice (...

Arnett tweeted again. "So, it's like a regular egg, right? But it's not," she wrote. Then she added, "have you heard of an espresso martini" followed by "oh BUDDY I have missed happy hour, truly a slice of miraculous life." Eventually, she concluded the thread by saying, "every person making an egg joke in the comments or quote tweets...... i see you, i recognize you, you are basically this man describing deviled eggs." And some of those responses were so funny. One person jokingly posted a photo of a couple in a club, with the guy talking right in the girl's ear while she had a disgusted look on her face. "SO YOU TAKE THE YOKES AND ADD SOME SPICES AND THEN WHIP THEM UNTIL REAL CREAMY. PUT THAT INTO A PIPING BAG, OR A ZIPLOC BAG IF YOU DONT HAVE A PIPING BAG AND JUST CUT THE CORNER. NOW USE A STAR TIP IF YOU HAVE ONE AND PIPE THE YOKE MIXTURE BACK INTO THE EGG WHITES," the caption read. Those who read it can just feel th...