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Cozy Autumn Rice Bake with Beef & Cranberries
Looking for a make-ahead dish that happily bakes itself while truth about enzyte you watch the election returns? Here's a cozy brown rice casserole recipe with crumbled beef, mushrooms, black olives and tart cranberries. Vegetarians- change out the beef for black or white beans. Coming Wednesday- post election- Pumpkin Pecan Cookies! The recipe is an improv- so the measurements are close approximations, but most of you readers are creative cooks who do your own thing and toss together your own improvisations, anyway, right? You can handle it. Meanwhile... Get out and vote! Continue reading "Cozy Autumn Rice Bake with Beef & Cranberries"... Served by Karina Allrich 5 tasty comments linkage love Labels: autism diet recipes, beef recipes, Celtic New Year, dairy-free recipes, gluten free casein free recipe, Mediterranean Diet, rice recipes 11.01.2008 Sparky has chosen! But first- my heartfelt thanks. Big appreciation with warm and fuzzy gratitude to everyone who commented on the Whole Foods Budget Recipe Challenge and helped pick the winning recipe- my Sweet Potato Black Bean Enchiladas. Muchas gracias to all my readers, too- your ongoing support, feedback and encouragement is invaluable to me. Without you? I'd be cooking in the dark. And talking to myself. Here are the five winners- chosen at random- of a Whole Foods $25 Gift Card: Vidalia P Congratulations to the five winners! Please e-mail me for instructions on receiving your Whole Foods Gift Card (note- you will receive an automated Karina's Kitchen response first; a personal e-mail from me will follow). Thank you! Happy November 1st- and for those of you on Daylight Savings, don't forget to turn your clocks back tonight! Karina
Continue reading "Sparky Picks 5 Winners"... Served by Karina Allrich 3 tasty comments linkage love Labels: gift card, giveaway, recipe contest, Whole Foods, winner 10.30.2008 It was a dark and stormy night... Wait. This is a recipe post. Let me start again. Got your cocoa? Are you settled? Chapter 1. The tight blue tiled kitchen glowed in the afternoon sun that slatted through the western facing junipers and spilled across the cupboards in a honeyed glaze so dazzling she had to lower her eyes to keep from squinting like a cowboy as she grabbed a frayed dish towel and cracked the oven door. The scent of sweet potatoes, apples and onion laced with garlic, nutmeg and cinnamon filled the room. She tugged her worn wooden spoon from the mustard crock and stirred the tender jewels bathed in apple juice. For the first time in days she felt connected to something tangible. Chapter 3. How does a person know this? To peel a cooked cabbage leaf so gently and not tear it. To spoon a spiced and savory filling into its center, wrap and roll it, snugging it into the curve of a empty dish. A row of translucent babies. Plump. Expectant. Longing for sauce. Which Sophie, Irina or Josefa first boiled a cabbage and thought to stuff a single leaf? What brilliance is this, what simple wisdom born of practicality - or whim? Is memory in the head or in the heart? Perhaps it lingers in the hands. Chapter 10. When the outside world has turned on its axis and flirted with the taste of hate and the ancient flame of violence is paraded as piety, when the color of your skin or your eyes or your state divides you from your neighbor and you tread in a stew of suspicion and anger- let go, Brother. Just breathe, Sister. Trust the faith you so fervently kindle. If your faith is true and clear will it fail you? Or will it blind you? Loosen your grip on your assumptions. Listen as a child, aware of the bigness, the intricate complexity. Think about the stars and how your very atoms are stuff of the universe. Beware of darkness. Choose hope. Stuff a cabbage leaf. Vote for change. Continue reading "Stuffed Cabbage with Roasted Sweet Potato & Quinoa"... Served by Karina Allrich 11 tasty comments linkage love Labels: autumn recipes, fall recipes, gluten-free holiday recipes, gluten-free recipes, Mediterranean Diet, quinoa, rice free, roasted vegetables, stuffed cabbage, sweet potato recipe, winter recipes 10.29.2008
Served for Samhain- the Celtic New Year also known as Hallow's Eve- traditional colcannon is an Irish recipe thick with cream and sticks of butter with a lucky coin hidden in its pillowy depths. The charmed recipient- if she didn't break a tooth on it- kept the buried treasure for a New Year's worth of kind fortune. Or she spent it on candy. My version of colcannon is anything but traditional. I'm a half Ashkenazi-Jewish-Scot-Irish shiksa humanist, after all. So you know I had to change it up a bit. It had to be vegan. And it had to be spiked with the flavors I crave. Flavors that love snuggling up to potatoes. Because when it comes to this turning-back-the-clock-leaving-Daylight-Savings dark and spooky time of year nothing beats a good potato recipe. It's in my blood. On all sides of my eclectic lineage there is a love of potatoes. And not just a flirtatious fling kinda love. Abiding love. The real deal. The kind of love that conjures the crispy Potato Latke and the tender knish, the golden browned Shepherd's Pie and the bonfire baked jacket potato. The kind of love that is sensible and hands-on practical and pairs the most beloved of tubers with cabbage and onion. And dreams up a gem like colcannon. I am blessed on all sides with maternal traditions that share an appetite for comfort food. Continue reading "Karina's Kicked Up Colcannon for Hallow's Eve"... Served by Karina Allrich 17 tasty comments linkage love Labels: Celtic New Year, dairy-free recipes, egg-free, gluten free casein free recipe, gluten-free vegan, gluten-free vegetarian, green chile recipes, Halloween, rice free, Thanksgiving, vegan 10.26.2008 This will be one of our little secrets, okay? Just make this pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels. My secret? It's in the details. First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving). Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly. Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. Then you're screwed. My secret ingredient? My favorite grain of late. Buckwheat. I thank my lucky stars every night that I can eat buckwheat, not only because it's deeply familiar, ingrained as it is in my semi-Ashkenazi bones (while the Scot-Irish half of me pines for Guinness), it's a cereal-free "grain" with a soft, sweet nutty taste and a higher protein content than many other gluten-free flours. And it is drop-dead sexy in baking (have you tried my Buckwheat Chocolate Chip Cookies? My Pumpkin Raisin Cake?). Buckwheat? In a pumpkin pie? you ask. |