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Author Archives: Sarah Angileri
Image of the Day: Apple and Brie Stuffed French Toast
Posted in Image of the Day
Tagged apple, breakfast, french toast, grilled cheese, winter
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Weekly Roundup: Healthy Snacks
- Curry gives Sprouted Kitchen’s Spiced Pomme Frites with Cucumber Dip a kick of heat, while the complementing coolness a low-fat yogurt dip trumps ranch in both protein content and zesty flavor (picture above).
- Similar to hummus in texture, Inspired Edibles’ Sundried Tomato and Zucchini Bean Dip with Warming Chili Garlic Sauce abandons the chickpea as a base in favor of the creamy and fiber-packed cannellini bean.
- Sweet Pea Kitchen’s Honey Cinnamon Roasted Chickpeas are a low-fat alternative to candied nuts. If you’re feeling especially daring, add a sprinkle of sea salt.
- Roasting Once Upon A Chef’s Crispy Kale Chips with Lemon and Parmesan replaces the raw kale’s bitterness with a smoky, caramelized crunch.
- No white flour here. Roost’s Savory Pecan Biscuits with Garlic-Herb Confit & Crispy Sage utilize garlic’s sweet pungency as a smooth topping for nutty, buttery biscuits made with almond and pecan meal.
- A bowl of Lottie + Doof’s fragrant Rosemary Cashews on the kitchen counter makes for a pretty party snack.
- Kitchen Table Scraps’ Sangria Jam can use up leftover fruit scraps from the famous Spanish cocktail—or make a new pitcher for jam’s sake! Serve with versatile home-baked Whole Wheat Crackers.
Image of the Day: Sandwich Artist
Artist Brittany Powell refuses to stop playing with her food in Low Commitment Projects‘ delightfully quirky and edible interpretation of a Mondrian-style painting. Classic sandwich fixins’ are geometrically cut and arranged against a canvas of multigrain bread. To see more art imitating food- or food imitating art- check out the rest of Powell’s blog, where she recreates work by the likes of Rothko, Pollack, O’ Keefe and more, all in sammy form.
What We’re Cooking: Savory Pies
I’m calling a post-holiday resurgence of pies to order. Just because Thanksgiving is long gone and fall has left us with little more than a 40ºF day, doesn’t mean we need neglect the beloved, all-encompassing glory of shareable filled pastry. And you thought you could give your rolling pins and pie hands a rest! The only twist: Rather than a stewed fruit filling, why not invite savory ingredients to participate in the tradition too?
Pies are the perfect blank canvas for showcasing your favorite ingredients. The subtle perfection of classic pastry dough in a Cheddar Cheese and Onion Pie gives ample room for the flavors of sharp, good quality white cheddar and fresh thyme. Try incorporating thyme in your next pie, whether savory or sweet.
Make the most of your CSA basket or a run to the farmers market by using kale, a favorite of mine, in Kale, Butternut Squash and Pancetta Pie. The green’s heartiness stand up to high heat in the oven, while layers of sweet butternut squash balance out pancetta’s salty smokiness. A phyllo dough crust holds it all together.
Another creative crust varietal is biscuit dough, used in Tomato and Corn Pie. The thin biscuit topping is crucial (akin to the wholesome pot pies from your childhood). Lemon mayonnaise tops off tomato, chive, and corn filling, promising each forkful is packed with flavor.
What are some of your favorite savory twists on pies?
Weekly Roundup: Dinners for One
The day winds down and you find you’re the only mouth needing to be fed. Unlike the passenger-less car you drove home, a delicious dinner is no excuse to settle for the occasional jerkiness of a meal thrown together with refrigerator scraps. Instead, look to quick meals with little clean up and avoid future roadblocks by preparing enough for leftovers.
- Elena the Epicurean’s Whole-Wheat Spaghetti All’Ubriaco (Drunken Spaghetti) finishes off the cooking process in red wine, giving it a deep flavor and simple, yet elegant, purple hue (pictured above).
- The small handful of ingredients in SweetSugarBean’s Sausage and White Bean Cassoulet play off each other harmoniously and require little more than a single oven-safe pan.
- Shredded Brussels sprouts and apple work together as a crunchy, seasonal alternative to cabbage in a quick and healthful Maple Glazed Chicken with Apple-Brussels Sprout Slaw.
- My Fabulous Recipe’s Creamy Pesto Soup abandons the notion that pesto can only top off pasta, finally giving you an excuse to indulge in this smooth shade of green with a spoon. Complement it with your favorite grilled cheese sandwich or salad.
- The inventive toppings on The Type A Housewife’s Sweet Potato Pizza with Kale and Caramelized Onions liven up a prepared crust.
- Mirin, a Japanese rice wine, adds a subtle sweetness to Food Makes Me Happy’s Asian-inspired Shredded Swordfish with Sunny Side Up Egg.
- A variety of on-hand root vegetables can be used to spice up a traditional spinach salad in So Good and Tasty’s Roasted Roots and Spinach Salad with Lemon Tahini Dressing.
