Topic: Winter Table

Recipe Box: 8 Savory Winter Citrus Recipes

I’ve suddenly found myself with a lot of winter citrus fruit. This is not a mystery: I bought all these darn grapefruits and tangelos and clementines, sure enough, in a frenzy of seasonal eating fervor. But what to do with them, now? I’ve got no sweet tooth nor am much of a citrus fan on its own. It seems my only option is to gather some savory citrus recipes, pronto — and as long as I’m doing that, I might as well share them with you, too. Enjoy! More »

Around the World In 20 Stews: A Roundup Of International Stew Recipes

According to Wikipedia, a stew is ”a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Sounds simple enough. But while all stews may be based on the same general concept, they vary greatly when it comes to execution in different parts of the world. It’s interesting to see how regional produce and ingredients influence these recipes, even when basics — beans, tomato, lamb, fish — remain the same. From meat-heavy Latin American stews to spicy Mediterranean dishes and rich, savory European affairs, here are tK recipes for hearty winter stews from cuisines around the globe. More »

In Season Now: January And February Produce Guide + Recipes

Aiming to “eat healthier” this new year? Why not get a little more specific and aim to follow the seasons when it comes to your 2013 cuisine? Eating seasonally is good for you and for the environment. And while people tend to think of winter produce as limited, there’s actually an abundance of things in season now — they just tend to fall outside most of our cooking comfort zones (good artichoke and celeriac recipe, anyone?). Here’s a guide to winter’s bounty in January and February (plus a few recipes to get you cooking with these seasonal ingredients). More »

Winter Table: Cauliflower Crust Pizza

Via Nashville food blogger Beth Sachan, a pizza crust that’s low-carb, gluten-free—and made from cauliflower. Pile it with tomato sauce and vegetables, and you’ve got one nutrient-packed pizza. Cauliflower is a cruciferous vegetable (like broccoli and Brussels sprouts), low-calorie but heavy in vitamins, antioxidants and fiber. ”I’m not going to lie and say it’s just like eating a flour pizza crust, because it’s not,” writes Beth. “But surprisingly, it’s not like eating cauliflower either.”
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Winter Table: Simmered Greens and Fried Tofu Recipe From Andrea Nguyen

We don’t usually tell you to eat fried foods, but Andrea Nguyen’s Simmered Greens with Fried Tofu seems like a good reason to make an exception. This is the third and final recipe she’s sharing with Blisstree from her new book, “Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home.” Enjoy! More »

Winter Table: Oven-Roasted Beets With Winter Citrus Vinaigrette From Grow Cook Eat

This recipe for oven-roasted beets with a winter citrus vinaigrette comes from Grow Cook Eat, a new “garden-to-table handbook” from writer and urban gardener Willi Galloway, with photos from fashion and food photographer Jim Henkens. Subtitled “A Food Lover’s Guide to Vegetable Gardening,” the book also includes recipes and harvesting and storage tips. More »

Winter Table: Vegan Mac ‘N’ Cheese From Chef Chloe Coscarelli

My boyfriend and I are embarking on a ‘vegan challenge’ this March. While I’ve been vegetarian and vegan for periods of time in the past, this will be his first time cutting out meat, dairy or any other animal product. Though the month of veganism was his idea, he remains a bit worried that his food choices will be too limited. I’m glad we can still make macaroni and cheese, with this super easy, broccoli-laced vegan mac ‘n’ cheese recipe from Chef Chloe Coscarelli. More »

Winter Table: Panch Phoran Shalgam (Turnip With Indian Spices)

This vegan, gluten-free Indian turnip recipe comes from Richa Hingle, who blogs about food and cooking at Hobby And More. The spice mix used in this recipe is called Panch Phoran, a blend used in Bangladesh and Eastern India. The name literally means “5 spices,” and the ones typically used are fenugreek seed, Nigella seed, cumin, radhuni and fennel seed. More »

Winter Table: Spiced Chickpea Crepes With Soybean Paneer from Andrea Nguyen

All most of us know how to make with tofu is stir-fry, but Andrea Nguyen is on a mission to change that with her new book, “Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home.” You’d be surprised how many delicious things you can do with tofu—including everything from desserts to full dinners that have nothing to do with stir-fry, like these Spiced Chickpea Crepes with Soybean Paneer. She’s letting her share this recipe and more (watch for them on Blisstree); try it out and check out her new book! More »

What We're Reading:

Winter Table: Vegan, Slow-Cooker Butternut Squash Frijoles

I never know what to do with butternut squash other than bake it with olive oil. So I present you with this recipe for slow-cooker butternut squash frijoles from Kathy Hester, author of The Vegan Slow-Cooker Cookbook. It’s gluten-free, soy-free and, of course, vegan. More »

Winter Table: Molasses, Miso And Maple Candied Sweet Potatoes From Bryant Terry

This recipe for molasses, miso and maple candied sweet potatoes comes from The Inspired Vegan, a new cookbook by California-based chef, food activist and author Bryant Terry. His previous cookbook, The Vegan Soul Kitchen (2009), blended recipes from his childhood in Memphis, Tenn. with African, Caribbean, African-American, Native American and European cooking staples—think recipes like “Caramelized Grapefruit, Avocado, and Watercress Salad” or “Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits.” The new cookbook, which was released in January, focuses more on home-cooking basics and simple, seasonal vegan recipes—like this one. More »

Winter Table: Garlicky Kale Frittata

Do breakfast-for-dinner better with a frittata full of fluffy eggs and winter vegetables. I kept mine pretty simple: Shredded kale, shallots and lots of garlic, with a sprinkling of parmesan cheese and chia seeds on top. Garlic is a cold and flu fighter, packed with antioxidants, antibacterial agents, sulfur and vitamins. And kale is a great food to sneak in more of during winter months, since it’s so high in immunity-boosting vitamin C (along with vitamins K and A, antioxidants, cancer-fighting phytonutrients and even some Omega-3′s). More »

Winter Table:: Detox Soup

This winter table recipe comes from registered dietician and blogger Janel Ovrut Funk. Funk’s ‘Detox Soup’ is not your typical watery, flavorless detox concoction. It’s a hearty and healthy mix of herbs, beans and vegetables (and using frozen veggies is okay). More »

Winter Table: Maple-Glazed Tempeh With Shallots, Raisins And Walnuts

Tempeh—a fermented soybean cake originally from Indonesia—is one of the healthiest of popular meat-substitutes, and also one of my favorites. But my tempeh cooking repertoire had never expanded much beyond sautéing it with a little garlic and olive oil—so I was excited to come across this Vegetarian Times recipe for maple-balsamic tempeh with onions and chestnuts. The recipe below is my riff on the VT recipe, mixing the maple-glazed tempeh with raisins, walnuts and crispy shallots. The result is a filling, savory-sweet dish that would pair nicely with Brussels sprouts or some warm winter greens. More »

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