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with a roughly chopped spicy sweet and salty heaven kimchi sauce with thinly sliced vegetables strewn over it kimchi if you haven t heard is a fermented cabbage and other vegetables condiment that most likely originated in northern korea for the purpose of preserving vegetables for the long winters kimchi is used as a main dish side dish and condiment on korean home and restaurant tables nutritionally it boasts being high in fiber low in fat rich in vitamin c and full of belly healthy probiotics which aid in digestion it has also been suggested that kimchi can aid in reducing cancerous growths allegedly if eaten in large quantities kimchi can increase the risk of gastric cancer so no eating vats of it please i love creating new meatball flavor profiles and these did not disappoint the kimchi added moisture and sharpness to the meatballs that i mellowed with a bit of maple syrup i baked them and served them a top https testkitchenette wordpress com wp admin post php post 1121 action edit and a sauteed red and savoy cabbage and arame seaweed slaw kimchi turkey meatballs makes about 24 meatballs 1 lb organic ground turkey i used 94 lean 1 c finely chopped kimchi i used mother in law brand 1 egg 1 4 c almond meal 1 tblsp honey 1 tsp sea salt 1 tsp ground flax seed few grindings of black pepper preheat the oven to 350f and line a rimmed cookie sheet with parchment paper put the turkey in a large mixing bowl combine kimchi egg almond meal honey sea salt ground flax seed and black pepper in a small bowl and add to the turkey mix well until all ingredients are combined the mixture will be soft don t worry form the turkey mixture into meatballs about the size of a walnut i used my ice cream scooper i d say it s about 2 tblsp per meatball place meatballs on line baking sheet and bake for about 15 minutes turn the meatballs and bake for another 5 8 minutes sauteed cabbage arame salad 1 tblsp avocado oil 1 2 red onion about 6 oz finely diced 1 2 red cabbage about 1 lb 1 2 savoy cabbage about 1 lb 2 carrots peeled and grated 2 tsp finely chopped grated fresh ginger 2 garlic cloves finely chopped grated 1 2 1 tsp sea salt more less to taste 1 4 c arame hijiki seaweed soaked in 4 c water for 10 minutes and drained 2 tblsp tamari gluten free soy sauce 1 2 tblsp brown rice vinegar 1 tblsp toasted sesame oil in a large skillet over medium high heat heat the oil saute the onion until translucent and softened about 5 minutes add the ginger and garlic and cook for another 2 minutes add the salt then the cabbages and carrots and cook until softened but still holding shape about 7 minutes add in the arame hijiki seaweed and turn down the heat to low stir all the ingredients to combine finally add in the tamari brown rice vinegar and sesame oil and give it another stir taste for seasoning serve warm or at room temperature serve the meatballs on top of the salad i also had some collard stems on hand and chopped them up in small pieces and threw them in at the end to give it some extra crunch oatbran currant cacao cookies 13 friday apr 2012 posted by nancy sobel in uncategorized leave a comment my husband harry and i are participating in a pre season beach clean up on the north fork of long island in jamesport tomorrow with some other people from his company the dirty work will be followed with a tour of the riverhead aquarium and lunch i thought a batch of cookies would keep all of the cleaners happy and energized these came together with a base of oat bran remember that from the 80 s whole wheat pastry flour and some finely chopped toasted almonds and pumpkin seeds the wet ingredients are a mix of coconut oil butter kefir two flax eggs a ripe banana and a bit of molasses and maple syrup the zest of an orange cinnamon and zante currants found there way in too they baked up thick and cake like with just a whisper of sweetness and fragrant from the orange zest dry ingredients 2 c whole wheat pastry flour 1 1 2 c oat bran i got it at trader joes use rolled oats if you don t have oat bran 1 2 c finely chopped almonds mine were mixed with some toasted pumpkin seeds 1 tsp baking soda 3 4 tsp fine sea salt 1 2 tsp baking powder 1 2 tsp cinnamon 1 3 c zante currants raisins or dried unsweetened cherries would work well too wet ingredients 1 stick butter melted 1 tblsp coconut oil melted 1 ripe banana mashed 1 4 c kefir or thinned out yogurt 2 flax eggs 2 tblsp ground flax mixed with 6 tblsp water let sit for 10 minutes to get goopy 1 tblsp pure vanilla extract zest of 1 orange preheat the oven to 350f combine all the dry ingredients in a bowl and whisk to combine toss in the zante currants and toss to coat with flour so they are not sticking together in a large bowl or using an stand up mixer combine the melted butter coconut oil banana kefir flax eggs vanilla and orange zest add in the dry ingredients and mix until fully combined add in the cacao nibs and stir to incorporate scoop by the tablespoon or by using a small ice cream scooper onto a parchment lined rimmed cookie sheet bake for 14 minutes remove to drying rack and cool makes about 40 cookies butternut squash almond butter spread 12 thursday apr 2012 posted by nancy sobel in uncategorized leave a comment always looking for another way to use sunny butternut squash it occurred to me that it would be delicious in a hummus style creamy dip that could be served at room temperature spread over pitas and drizzled with olive oil and toasted pumpkin seeds i ve enjoyed it so far as a spread but also as an impromptu pasta sauce and thinned down into a quick soup it could take a sweet dessert like route as well as a pudding with some more creamy yogurt whisked in or folded with some freshly whipped cream or coconut cream butternut squash almond butter spread makes 3 cups 1 large butternut squash peeled and cubed 3 tblsp extra virgin olive oil 1 tsp cinnamon 1 2 tsp sea salt 1 3 c unsalted almond butter 1 3 c greek yogurt 6 dates soaked in hot water drained and reserved preheat the oven to 350f toss the cubed butternut squash with the extra virgin olive oil cinnamon and salt spread on a parchment lined or oiled rimmed cookie sheet and roast for about 60 minutes cool when the butternut squash is cool combine in a food processor with the almond butter yogurt and dates and process until smooth chocolate bread pudding 31 saturday mar 2012 posted by nancy sobel in uncategorized leave a comment having a few eggs and a half a loaf of almost stale whole wheat ciabatta prompted me to make bread pudding chocolate bread pudding adapted from http www epicurious com recipes food views chocolate bread pudding 109128 1 2 whole wheat baguette cubed i leave the crusts on 1 c whole milk 1 2 c cold coffee tea would be lovely also 1 4 c coconut palm sugar 1 8 tsp cinnamon 1 8 tsp ground cardamom 1 8 tsp fine grain sea salt 2 oz dark chocolate 3 eggs 1 tsp pure vanilla preheat the oven to 325f and butter a casserole dish in a medium saucepan bring the milk coffee salt cinnamon and cardamom to a simmer add in the chocolate and stir until melted and smooth cool a bit and set aside in a medium mixing bowl whisk the eggs together and add a small amount of the milk and chocolate mixture to the eggs and whisk vigorously add the rest of the milk mixture to the mixing bowl add the bread and stir to coat pour into the buttered casserole dish and let sit for about an hour to absorb the milk mixture pressing down occasionally bake in a hot water bath until the center is just set about 45 minutes to an hour serve warm or cool celery succotash 13 tuesday mar 2012 posted by nancy sobel in uncategorized 1 comment celery succotash serves 1 or more if you are not as greedy as me 2 teaspoons extra virgin olive oil 1 small shallot finely chopped 2 teaspoons ginger finely chopped 1 garlic clove smashed pinch sea salt 1 celery bunch sliced on the bias chop the leaves up too 2 ears corn shucked 1 thai chile halved and seeded 1 2 sweet potato i pierced it and baked it at 400f for about an hour cool and cube 1 4 cup mint finely chopped 2 teaspoons honey 1 tablespoon brown rice vinegar 1 teaspoon toasted sesame oil heat olive oil in a large skillet or wok over medium high heat add in the shallot ginger and garlic and sweat them for about 2 minutes until the shallots get translucent add in the celery and corn and let cook for about 2 minutes stirring the whole time add a pinch of salt add in the thai chile and the sweet potato and let cook for a minute or two to warm up stir in the finely chopped mint honey brown rice vinegar and toasted sesame oil check for seasoning take out the thai chile serve as a side dish or as a main warm salad dish citrus and cranberry curd butter and egg free 10 saturday dec 2011 posted by nancy sobel in uncategorized leave a comment clearing out the refrigerator is something i look forward to doing every couple of weeks i open the door and see how i can use up the contents to make way for new ones i am the only contestant in my own personal game of chopped my refrigerator is the mystery ingredient black basket i made a stew from some leftover vegetables chocolate pots de creme that cleaned out my heavy cream and egg yolks and macaron like cookies sweetened only with dates to use the egg whites that previously went with the yolks left with a tangerine cut lemons from culinary school and a batch of http www 101cookbooks com archives sparkling cranberries recipe htm l that i halved the sugar i threw it all peels pith and seeds in my vitamix blender with a few tablespoons of honey and blitzed until it was creamy like a curd curds usually have eggs and or butter in them but i wanted a purely fruit one which makes this not really a curd so this is really curd like it is bursting with sharp lemon and orange and is slightly sweet from the already sugared cranberries slathered on a muffin or scone or dolloped over a scoop of really good vanilla ice cream it travels from breakfast to dessert easily citrus and cranberry curd makes about 1 cup 2 whole lemons cut into 6 8 pieces 1 tangerine cut into 6 8 pieces 1 batch of this http www 101cookbooks com archives sparkling cranberries recipe html 2 3 tblsp honey throw the cut up lemons and orange into the blender and blitz until pulverized add the sparkling cranberries and honey you may have to scrape down the sides of your blender a lot if not doing it in a high powered blender like a https secure vitamix com reconditioned vitamix machine 64oz aspx which is completely amazing and process until creamy transfer to a glass jar and store in the refrigerator yankee boxing day 09 friday dec 2011 posted by nancy sobel in uncategorized leave a comment christmas eve and day are the culmination of weeks and sometimes months of preparation for massive gift giving receiving and elaborate meals that most of us need a day to recover from enter the british holiday boxing day as a day of kicking back and visiting with friends recuperate from your christmas hangover by throwing a boxing day gathering where english inspired food and drink are the center of the show resist the urge to hit the post holiday sales and get back into the kitchen here are 5 dishes sure to waken your inner brit with some comfort and spice http www food52 com recipes 2023_welsh_rarebit_with_prosciutto_tomatoes_and_spinach http www food52 com recipes 6249_lamb_kebabs_with_mint_chutney http www food52 com recipes 9945_mulligatawny_carrots http www food52 com recipes 5291_chocolate_cherry_fool http www food52 com recipes 14990_cranberry_apple_sparkling_punch thanksgiving contributions 29 tuesday nov 2011 posted by nancy sobel in uncategorized 1 comment apricot bars 29 tuesday nov 2011 posted by nancy sobel in uncategorized 1 comment i m a late bloomer in being able to say that i like these now i am kicking myself for not partaking in them when my grandmother s hands used to make these during the holidays you see i had an aversion to all dried and candied fruits and refused to eat anything that appeared to have them within oatmeal cookies wouldn t touch them raisins ditto for cinnamon raisin bread date nut bread and so many others that i gleefully eat and make now my grandmother made these at christmas time my mother brought the tradition to new york and wooed my father with them while they were dating to keep his hands out of them before christmas my mom stowed them away in the freezer doling them out as a special treat that s an added perk they freeze beautifully they appeared on christmas eve and day they became what friends and neighbors requested along with my mom s fudge my mother bring when invited to holiday parties and cookie swaps just sweet enough with generous pieces of apricot interspersed with nuts and lightly coated with a snowy covering of powdered sugar i am now converted from a dried fruit hater to a lover apricot bars these are one of my maternal grandmother s recipes that has been a favorite of my father s since my mother made them for him in the late 60 s while they were dating this is an easy recipe to double they go fantastically with tea preheat the oven to 350f apricots 2 3 c dried apricots chopped rinse and then cover with water in a saucepan cover and boil for 10 minutes drain cool and chop set aside crust ½ c 1 stick unsalted butter cold and cubed 3 tblsp sugar original recipe used ¼ c 1 c flour i used king arthur white whole wheat flour butter an 8x8 square pan mix the butter sugar and flour until crumbly with your hands or a pastry cutter spread into the pan and pack down and a little bit up the sides bake 25 30 minutes until lightly browned remove from oven and let cool a bit apricot topping 1 3 c flour ½ tsp baking powder ½ tsp salt ½ c 2 tblsp brown sugar the original recipe had 1 cup brown sugar feel free to play around with the sugar amounts 2 eggs ½ tsp vanilla ½ c nuts chopped i used chestnuts but you could use any kind you d like chopped apricots confectioners sugar in a small bowl mix the flour baking powder and salt to combine in another medium bowl beat the eggs lightly and then gradually beat in the brown sugar add the flour mixture and mix well add vanilla nuts and the chopped apricots and mix to combine spread over the crust and bake for 30 minutes cool in pan on a rack cut into squares and roll in confectioner s sugar while still a little warm older posts search email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address sign me up join 28 other subscribers categories chocolate main dish not vegan seafood soup uncategorized vegan dairy egg animal product free august 2026 m t w t f s s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 apr recent comments omega kyte on birthday nut butter cups lesley on vegan chocolate cupcakes with swiss buttercream frosting how to get taller fast and easy on vegan and gluten free chocolate cupcakes with chocolate coconut tofu 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