Fruits and Vegetables Archives | Page 8 of 30

Javanese Carrot and Cucumber Pickle Recipe (Acar Timun)

August 5, 2014

This recipe for carrot and cucumber pickles remains one of my very favorites. If you like pickled veggies as much as I do, this cookbook needs some space on your shelf!

Javanese Carrot and Cucumber Pickle | fakefoodfree.com

The first time we traveled to Southeast Asia, I completely missed a very important thing about the cuisine.

It’s all about the condiments.

I saw the little bowls of peppers, relishes, chutneys and sauces on our table and I tried one here and there, but it wasn’t until we returned and I researched recipes further that I realized I should have been much more adventurous! Now, I can make a complete meal out of the condiments alone. Sweet, spicy, tangy, pickled, fermented – you name it and I want it.

I’ve become that annoying person at the dinner table who asks a million question of the server. What is that? How is it made? What’s in it? I’ll take any little piece of information I can grab to help me find a recipe so I can make it at home later, or at least attempt to. I always feel a little intimidated because it never seems to turn out just right. But that’s probably because I haven’t really had a reliable resource for recipes. Until now.

Apple Peanut Dog Treats Recipe

August 2, 2014

This post continues my series on peanut flour. If you’d like to read more, check out the Peanut Chile Rubbed Pork Chops and the Nectarine Coconut Peanut Flour Scones.

As soon as I read that peanut flour would make a nice addition to dog treats, I knew I couldn’t leave the pugs out of my recipe experiments. I hadn’t made homemade treats in a while and I got the feeling they were missing them.

They had no idea that what was going on in the kitchen had anything to do with them. I mixed, I baked, but then, I got ready to photograph.

Pineapple Mint Chutney Recipe

July 25, 2014

Friday is cookbook review day throughout the summer here at Fake Food Free. If you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes.

I don’t like to call it an addiction. That makes it sound as though it’s a bad thing.

Let’s go with attraction.

Yes. I have a strong attraction to canning and preserving cookbooks.

I have my mom’s old ones, I collect new ones and I never turn down the offer to test one out. Regardless of how simple or complex the recipes in the book may be, I always manage to find something I have never canned before.

Nectarine Coconut Peanut Flour Scones Recipe

July 24, 2014

After Tuesday’s pork chop post, I decided to switch gears with my peanut flour experiments and try something sweet and baked.

Scones remain my favorite type of pastry and recipes for them are also very easy to play around with. While breads and cakes can be tricky for getting the right rise and texture when mixing in alternative flours, scones are much more forgiving.

Peanut flour in scones creates delicious results. Even if you modify a recipe just a little by adding some, it gives them a lighter, crumbly texture and that expected mild nutty flavor.

For these scones, I modified a recipe from my book and I decided to incorporate coconut flour in this mix. It is another ingredient I’ve been testing out lately. If you haven’t used it, know that it has a bit of a grainy texture that really comes through when a baked good is warm. Once it cools, I find the density, texture and flavor it adds to be a winner. Just don’t expect these to be exactly like a standard bakery scone made with all-purpose flour.

They are delicious in their own unique way.

I kept some whole wheat flour in the mix to help with the binding and then studded the whole dough with chunks of sweet white nectarines and finely shredded coconut. Once they are out of the oven, let them cool completely before serving and handle carefully to prevent crumbling.

Nectarine Coconut Peanut Flour Scones

Makes: 8 scones

½ cup coconut flour

½ cup 28% light roast peanut flour

¼ whole wheat flour

2 tbsp unsweetened medium shredded coconut

2 tbsp coconut sugar

2 ¼ tsp baking powder

¼ tsp salt

¼ cup cold unsalted butter, cubed

2 small white nectarines, pitted and chopped

½ cup half and half

1 tbsp raw sugar

Preheat the oven to 400 degrees F.

In a large bowl, stir together the coconut flour, peanut flour, whole wheat flour, coconut, coconut sugar, baking powder and salt.

Add the butter and use a pastry blender or two knives to incorporate the butter into to the flour until it is well distributed and in pea-size pieces.

Gently stir in the nectarines. Add the half and half and stir until a dough forms. Shape it into a ball and place it on a greased baking sheet, or a baking sheet lined with a silicone mat.

Press the dough into a circle with about a 6 ½-inch circumference. Spread the raw sugar over the top and gently press it into the dough.

Use a dough cutter or knife to cut it into 8 equal pieces (like a pie). Bake for 12 to 14 minutes until the edges begin to brown and scones are firm.

Remove from the oven and let cool completely before removing from the baking sheet to serve.

Disclosure: I was provided samples of peanut flour from Golden Peanut Company. I was not required to post about them and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Picnic Chicken Salad with Blueberries and Pecans

July 7, 2014

I like my chicken salad loaded. It’s to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.

My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.

Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.

So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.

I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.

Picnic Chicken Salad with Blueberries via @Lori_Rice

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Picnic Chicken Salad with Blueberries and Pecans

2015-06-25 10:02:59

Makes: 2 to 3 servings

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Ingredients

6 to 7 oz. roasted chicken, shredded
¼ cup finely diced onion
½ tablespoon chopped fresh dill
¼ cup full-fat or 2% plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon spicy brown mustard
½ teaspoon sugar (any type - white, raw, brown, etc)
¼ teaspoon ground black pepper
Pinch of salt
¼ cup chopped pecans
½ cup fresh blueberries

Instructions

Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.

Carrot and Radish Salad with Peanut Ponzu Dressing Recipe

June 21, 2014

I made this carrot radish salad a few years ago when I received a bottle of ponzu. New to me at the time, I was an instant fan and it made a delicious peanut dressing for this seasonal side dish.

Carrot and Radish Salad with Peanut Ponzu Dressing Recipe | fakefoodfree.com

The thing that draws me to food the most is that I’m always learning something. No matter how much I travel, cook or eat, I will never know everything.

A good example — I learned of ponzu just last year when I was in the Seattle for the International Food Bloggers Conference. Considering my love of all types of Asian food, I’m not sure how this one got past me.

Ponzu is a Japanese citrus-based sauce often mixed with soy sauce. It was on my list to try when Marukan offered to send me a bottle earlier this year. I already use their rice vinegars so I gladly accepted the offer.

Marukan’s version of ponzu is made with sudachi juice, a sour Japanese citrus fruit used to flavor foods. The result is a tangy, salty sauce that makes an excellent dressing for summer vegetables.

With some carrots in the fridge and radishes I picked up at the market this week, I set out to see what I could come up with using this new-to-me ingredient.

I must admit that carrots are not my favorite vegetable. I kind of eat them like cookies — in moderation. I’m not sure what it is. It’s not that I dislike them. It’s more because their flavor quickly overpowers other foods to me.

That being said, I love this salad! The combination of the carrot with crunchy radishes and the tangy, nutty dressing is really delicious.

Don’t feel like you have to cut the carrots in ribbons, although it makes for a pretty presentation. You can shred or chop them if you like. If you decide on ribbons, it’s really easy. Just use a vegetable peeler to peel off thin strips. You’ll eventually reach a point where you have a thin piece of the center of the carrot. At that point, just reserve it as a carrot stick snack for later.

I’m still on the lookout for more ways to use ponzu so if you have any ideas, please share!

Carrot and Radish Salad with Peanut Ponzu Dressing

2018-04-18 12:08:21

Serves 4

An ideal spring side dish, this carrot radish salad is tossed in a flavorful dressing made with tangy ponzu.

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Ingredients

4 medium carrots, peeled and sliced into ribbons
6 radishes, thinly sliced
2 green onions, sliced
1 tablespoon natural peanut butter (unsweetened)
1 tablespoon ponzu
1 teaspoon dark sesame oil
½ teaspoon sugar (I use mascavo)
1 tablespoon warm water
3 tablespoons lightly salted peanuts

Instructions

Place the carrots, radishes, and green onions in a medium bowl.
Whisk together the peanut butter, ponzu, sesame oil, and sugar in a small bowl. Whisk well until a smooth, thick dressing forms. Whisk vigorously as you add the warm water. This will thin and lighten the dressing.
Pour the dressing over the vegetables and toss well to coat all ingredients. Stir in the peanuts just before serving.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The ponzu in this post was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Brazilian-inspired Simple Salad with Lime Recipe

June 10, 2014

I revised my definition of the simple salad after our time in Brazil.

I thought what I was eating prior was a simple salad until I had my first bite of a salad there. I remember thinking — but where are the candied walnuts, the blue cheese, the cranberries, and could I have a little dressing?

It took simple to a whole new level and it took it a while to grow on us, but it did. Occasionally we even find ourselves craving that same simplicity almost 5 years later.

I had the opportunity to spend one afternoon with a friend there while she prepared us dinner and it allowed me to see first-hand how such a salad comes together. First, everything is the same color. No flecks of white from feta cheese or bursts of red from cherry tomatoes. No, it was all, equally as pretty, shades of green.

First lettuce, then parsley and finally a few rings green bell pepper. Next, the secret salad ingredient – salt. I have to admit I had never salted a salad straight from the shaker until we moved there. No pepper, though. Black pepper was non-existent where we lived.

The salt is what made the dressing flavors pop. And what I mean by dressing is loads of olive oil and fresh squeezed lime juice.

When I was trying to use up a few leftover vegetables last week, I decided to return to the basics and recreate a similar salad for dinner. I made a few changes like cilantro because I’m not in love with parsley, red bell pepper because I had it on hand, green onion for the same reason and kale because there was a handful I didn’t want to go to waste.

I went ahead and massaged the kale in olive oil. If you haven’t done this before it reduces bitterness, softens the leaves and really makes all the difference. Just pour the oil over it and rub it in with your hands, working it for a few minutes.

Regardless of whether you use kale or not, a good olive oil is essential for this salad. With such simple flavors, it must be delicious. I’ve mentioned Oregon Olive Mill before and I love their extra virgin olive oil. They recently sent me a new variety called Frantoio. It’s a single Italian olive varietal with a buttery flavor and a peppery finish, which I love in a good olive oil. I was waiting for something simple to use it with so that the olive oil’s flavors would stand out and it worked perfectly in this salad.

When the kale is ready to go just layer on the other ingredients, toss with a little (or a lot) more olive oil and lime juice and it’s ready to serve.

Brazilian-inspired Simple Salad with Lime

2018-04-26 11:15:23

Makes: 2 to 3 servings

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Ingredients

2 cups finely chopped kale leaves
1 tablespoon + 2 teaspoons extra virgin olive oil
3 cups chopped romaine lettuce
⅓ cup finely chopped red bell pepper
¼ cup chopped fresh cilantro
1 green onion, sliced
Juice of 2 limes
⅛ teaspoon fine ground sea salt

Instructions

Place the kale in a medium bowl and add the 2 teaspoons of olive oil. Massage the kale for 2 to 3 minutes.
Add the lettuce, bell pepper, cilantro and onion. Drizzle the remaining tablespoon of olive oil and lime juice over the salad. Sprinkle on the salt. Toss to coat all the ingredients and serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The olive oil mentioned in this post was sent to me for review purposes. I was not required to post about it and received no compensation for doing so. It is an excellent olive oil and I’m happy to share about it.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Taco de Papa from The Taco Revolution

June 6, 2014

Friday is cookbook review day throughout the summer here at Fake Food Free. If you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes.

Taco de Papa from The Taco Revolution | fakefoodfree.com

Do you remember the first time you had a taco that wasn’t school cafeteria style? You know, with the crunchy shell, crumbly beef (well, hopefully it was beef), orange cheese and iceberg lettuce? I loved taco day as much as the next kid, but there is something about biting into your first street taco that changes you forever.

If you haven’t noticed yet, things are getting kind of crazy with the taco; crazy in a very good way. Around here you can get just about every type of ethnic cuisine in the form of a taco.

Tacos are fun, easy to make, easier to eat and come to think of it, I should probably be making my own more often. That rings even truer after I made the Taco de Papa (Potato Tacos) from the new cookbook, The Taco Revolution by Brandon Schultz.

The book holds 100 taco recipes to experiment with in your kitchen. Some are familiar, some you will likely have never had as a taco. I know I hadn’t. There are also some great ideas for condiments and creating homemade tortillas and baked crispy taco shells. The recipes are also simple and straightforward so if quick weeknight meals are what you need, this book will deliver.

I went for a classic because I love tacos with potatoes and I’d never made a version at home before. They were delicious! With so many seasonal ingredients it could almost be called the garden taco. With or without a tortilla, this recipe has quickly become a favorite. Just a note, I noticed that after removing the hot pepper from the skillet, the recipe doesn’t suggest when to add it back in. Either adding it to the filling mix or using it as a garnish works fine. Oh, and for a taco like this, definitely use fresh corn if you can get it. It adds such a delicious flavor and pleasant texture.

Potato Taco (taco de papa)

Excerpted with permission from The Taco Revolution by Brandon Schultz. Copyright, 2014. Skyhorse Publishing, Inc.

Makes 4 tacos.

1 small hot pepper (as hot as you like it), seeded

2 Tablespoons olive oil

2 cups red potato, peeled and diced in ½-inch cubes

½ cup green pepper, diced

½ cup fresh corn kernels (canned whole kernels, well drained, will work)

4 cloves garlic, minced

Salt and black pepper to taste

Juice of 1 small lime

½ cup sour cream

1 small avocado, cubed

½ cup torn cilantro

Tortillas

DIRECTIONS:

1. Heat cast-iron skillet over medium-high heat until hot. Slice hot pepper and sear, cut-side down, about 4 minutes. Remove to cutting board to cool.

2. Reduce heat to medium and add olive oil to skillet. When hot, add potatoes and cook until golden brown and starting to blacken, about 10-12 minutes. Remove to a plate lined with a paper towel to dry.

3. If skillet is completely dry, add a teaspoon of olive oil. Otherwise, simply add green pepper, corn, garlic, salt, pepper, and lime juice to skillet and cook 4-5 minutes, until corn begins to blacken and peppers become slightly tender.

4. Add a teaspoon of sour cream to the center of a tortilla and pat down gently. Top with potato and vegetable mixture. Top with avocado and garnish with cilantro.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Kale and Pistachio Soup Recipe

June 4, 2014

This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.

Kale and Pistachio Soup Recipe | fakefoodfree.com

I read something awful the other day.

Someone was pleading on social media that the kale trend come to an end.

No kale? I shudder to think of a week without it.

Well, okay. I get it if you don’t like it. I’m that way with beets (and yes, I’ve tried them every way possible). So if you fall into that category, all of us who are constantly singing kale’s praises can probably get annoying.

Kale is definitely not a trend that is going to pass around here, though. In fact, I’m grateful that it hit such popularity when it did because I rarely used to eat it. Now I’m constantly buying new varieties and I’ve grown my own. I do fall into a rut and get a little tired of it, but then my love returns and it starts making its way back into my shakes and side dishes.

If you’ve grown kale you know that it tends to get a little crazy (if you can keep the bugs off of it). I just overheard a conversation a few weeks ago from someone who was looking for more ideas for using it because it wouldn’t stop growing. I’ve been there.

This recipe to the rescue!

Soup is a year round food for me and at first glance a kale soup may seem too autumn-ish for the season we are about to move into. Don’t be fooled. This soup is perfect for summer! The light and nutty flavor of the pistachios and a little lemon make the flavor completely bright and refreshing.

Kale and Pistachio Soup Recipe

2018-04-03 10:40:34

Serves 4

This kale and pistachio soup is a year-round favorite. The greens and nuts make it hearty and filling while lemon adds a burst of fresh flavor to lighten it up.

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Ingredients

½ cup shelled, roasted pistachios
2 tablespoons olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
4 cups packed chopped kale leaves
6 cups no-salt-added/low sodium vegetable stock
Juice of 1 lemon
¼ cup shredded Parmesan cheese
1 teaspoon salt + extra, to taste
¼ teaspoon ground black pepper

Instructions

Place the pistachios in a small dish and add about ¾ cup water. Let soak for 15 minutes.
Heat the olive oil over medium-high heat in a medium soup pot. Add the garlic and onions. Cook for 7-10 minutes, until the onion begins to soften. Add the kale and cook for 1 to 2 more minutes.
Add the stock and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the lemon juice.
Remove the soup from the heat. Transfer the soup to a blender (work in batches) and add the drained pistachios. Puree until all ingredients are combined and the kale and nuts are chopped fine. Return the soup to the warm pot.
Stir in the cheese, 1 teaspoon of salt and the black pepper. Stocks can vary by sodium level, so add extra salt to your taste preferences, if desired. Serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Cilantro Lime Mixed Vegetables with Peanuts Recipe

May 21, 2014

After a somewhat slow spring, things are picking up for us throughout the first part of summer. Travel, visiting family, summer distance races and continued exploration of local events is going to keep us on our toes the next several weeks.

So when it comes to dinner, I am seeking simple.

I tend to master this pretty well, but sometimes things can get too simple. I pick up a few vegetables at the market and then stare at them for a good 15 minutes in the evenings trying to figure out how I can season them to avoid another serving of bland steamed broccoli or kale chips (although I do love a good kale chip).

This started as a plain stir fry. Then came a twist of lime, followed by a handful of lightly salted peanuts and a sprinkle of cilantro. It came together in about 15 minutes and it was a far cry from my bland broccoli. The citrus and cilantro brighten the veggies for summer and the peanuts add the right amount of crunch. It’s a winning side dish I’m going to be sticking to all summer!

Cilantro Lime Mixed Vegetables with Peanuts Recipe

Servings: 4 to 6

Ingredients

1 tbsp olive oil

2 cups broccoli florets

1 small onion diced

1 medium small zucchini, sliced

1 medium yellow squash, sliced

1 red bell pepper, diced

Juice of 1 lime

1/3 cup lightly salted peanuts

¼ cup chopped cilantro

Salt and pepper to taste

Prep

Heat the oil in a large skillet or wok over medium-high heat. Add the broccoli and onion. Cook for about 1 minute. Add the zucchini and yellow squash, cook for about 3 more minutes. Add the bell pepper and cook until the vegetables reach your desired doneness (for me, it’s about 3 more minutes).

Stir in the lime juice and peanuts. Cook for about 30 seconds. Stir in the cilantro, salt and pepper just before you remove the pan from the heat and serve.