Will you make this for me?

Avocado, Feta & Cherry Tomato Salsa Flatbreads

noreply@blogger.com (Will You Make This For Me) — Fri, 06 Jun 2014 04:00:00 +0000

Recipe adapted from Food and Wine

2 cups cherry tomatoes, quartered
1/2 cup extra-virgin olive oil, plus more for brushing
1 small shallot, minced
1/3 cup chopped cilantro
1 1/2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
All-purpose flour, for dusting
Pizza Dough - store bought or homemade
4 ounces feta cheese, crumbled
1 Hass avocado, peeled, pitted and thinly sliced

In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper. This can stand at room temp for several hours.
Light a grill. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill dough over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve .

noreply@blogger.com (Will You Make This For Me) — Fri, 02 Aug 2013 02:47:00 +0000

Tomato and Basil Risotto

Recipe from New York Times

7 cups chicken or vegetable stock
2 tablespoons olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.

4. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

noreply@blogger.com (Will You Make This For Me) — Fri, 14 Jun 2013 03:09:00 +0000

Pasta with Anchovies, Garlic, Chiles and Kale

Recipe from NY Times

1/2 pound pasta

3 tablespoons good olive oil, more for drizzling

1/4 to 1/2 teaspoon crushed red chile flakes, to taste

2 to 4 fat garlic cloves, smashed and peeled

2 tablespoons drained capers

4 anchovy filets

1 small bunch kale, chopped (or use 3 large handfuls chopped kale)

Black pepper

Squeeze of lemon, optional

Grated pecorino or Parmesan cheese, for serving (optional)

1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.

2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.

3. Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.

4. Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift.

noreply@blogger.com (Will You Make This For Me) — Wed, 12 Jun 2013 03:52:00 +0000

Spicy Lamb Sausage With Grilled Onions and Zucchini

Recipe from New York Times

FOR THE SAUSAGE

3 pounds ground lamb
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
4 large garlic cloves, smashed to a paste

FOR THE VINAIGRETTE

1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil

FOR ASSEMBLY

2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional
Plain yogurt, optional

PREPARATION

1.: To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper (you can also use ground spices too). Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Refrigerate at least 1 hour or, preferably, overnight. Form mixture into 24 two-ounce patties.
2.: To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
3.: Light a charcoal grill. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini.
4.: Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads and plain yogurt if desired.

noreply@blogger.com (Will You Make This For Me) — Tue, 14 May 2013 03:37:00 +0000

Eggs Baked in Avocado

Recipe from Serious Eats

4 avocados
8 eggs
2 limes
Kosher salt and freshly ground black pepper
Chopped cilantro
Sliced scallions
Sliced chilies and/or salsa o
Warm flour or corn tortillas

  Adjust oven rack to middle position and preheat to 450°F.    Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg. Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact.    Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions, and chilies or salsa. Serve with warm tortillas.

noreply@blogger.com (Will You Make This For Me) — Mon, 15 Apr 2013 04:02:00 +0000

Roasted Cauliflower with Red Chile, Cilantro & Lime

Recipe from REM Cooks

1 large head cauliflower
3 cloves garlic, minced
1 Tbsp chile powder
1/2 tsp crushed dried red chile
1 tsp cumin seeds toasted and ground
4 Tbsp olive oil
1/4 cup cilantro leaves, chopped
1/2 lime, juiced
Salt to taste

Preheat oven to 325 F. Separate the florets from the cauliflower. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil. Toss gently to mix and coat well. Spread the seasoned cauliflower in a roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven. Dress with lime juice. Finish with chopped cilantro leaves.

noreply@blogger.com (Will You Make This For Me) — Mon, 01 Apr 2013 00:44:00 +0000

Quinoa Fruit Salad with Honey Lime Dressing

Recipe from Two Peas and Their Pod

Quinoa:

1 cup red quinoa

2 cups water

Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime

 3 tablespoons honey 

2 tablespoons finely chopped mint

Fruit:

1 1/2 cups blueberries 

1 1/2 cups sliced strawberries

 1 1/2 cups chopped mango 

Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine blueberries, strawberries, and mango. Add quinoa, We used 1/3 the amount of quinoa cooked (you can adjust this amount to personal taste). Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

noreply@blogger.com (Will You Make This For Me) — Sun, 03 Mar 2013 22:36:00 +0000

Beet and Potato Salad

Recipe from New York Times

Yesterday was 80 degrees––warm enough to make you long for summer...and ribs and potato salad and eating outdoors. That's just what we did. This amazing Beet Potato Salad uses yogurt instead of mayo. The Best-Ever Barbecued Ribs not only lived up to their name, but were ridiculously easy to make.

noreply@blogger.com (Will You Make This For Me) — Tue, 04 Dec 2012 05:06:00 +0000

Tuscan White Bean Soup with Sage

Recipe from La Buena Vida

This is a very simple recipe. Plan ahead because it's necessary for the veggies to simmer for a bit––but well worth the wait. Enjoy!

noreply@blogger.com (Will You Make This For Me) — Mon, 22 Oct 2012 00:17:00 +0000

Peeta's Stuffed Cheese Buns

Recipe from Yammie's Noshery

Lauren made these buns-of-glory today and brought them over while still warm. How lucky am I? They were just as delicious as they look. Simple ingredients and easy to make.

noreply@blogger.com (Will You Make This For Me) — Thu, 27 Sep 2012 02:46:00 +0000

The Best Pancakes You'll Ever Have

Period

Plain yogurt makes these pancakes stand out from the rest. Best to use a more liquid-style yogurt, rather than Greek. Add milk, if necessary, to get your desired consistency.

Sift together:

1-1/2 c. flour

2 T. sugar

1/2 t. salt

1/2 t. double-acting baking powder

3/4 t. baking soda

Stir in:

1 egg

2 cups plain yogurt

2 T. melted butter

noreply@blogger.com (Will You Make This For Me) — Tue, 25 Sep 2012 04:23:00 +0000

Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos

Recipe from Naturally Ella

Super easy and super delish. Who knew grilled avocado could be so good! Can't wait to try it in other recipes...salads, guacamole, salsa, sandwiches.

noreply@blogger.com (Will You Make This For Me) — Sun, 23 Sep 2012 01:24:00 +0000

No-Bake Energy Bites

Recipe from Gimme Some Oven

New favorite snack! Oatmeal, coconut, peanut butter, wheat germ, honey and vanilla––great for breakfast, too. We like substituting sunflower seeds (or any favorite nut) for the chocolate chips.

noreply@blogger.com (Will You Make This For Me) — Fri, 21 Sep 2012 13:12:00 +0000

Andean Potato & Cheese Soup

Recipe from The Kitchn

Fresh corn and good queso fresco are what make this soup so delish! Frozen peas are a fine substitute if you don't have fresh.

noreply@blogger.com (Will You Make This For Me) — Tue, 21 Aug 2012 03:02:00 +0000

Crunchy Vietnamese Cabbage Salad with Pan Seared Tofu
Recipe adapted from The New York Times

A great tasting salad that makes for delicious left-overs the next day.

3-1/2 tbsp. soy sauce

2 tsp. brown sugar

2 tsp. Asian fish sauce
Juice & zest from one lime

Half a jalapeño, seeded & minced

1 clove garlic

4 tbsp. oil

1/2 pound extra-firm tofu, cut into 3/4-inch thick pieces

6 c. shredded cabbage

1 large carrot, grated

1/3 c. coarsely chopped, roasted salted peanuts

2 tbsp. chopped cilantro, plus more for garnish

Make vinaigrette by whisking together 2 tbsp. soy sauce, brown sugar, 1-1/2 tsp. fish sauce, lime juice and zest, jalapeño and garlic. Whisk in 3 tbsp. oil.

Pat tofu dry with paper towels. Heat 1 tbsp. oil in skillet until shimmery. Add tofu and cook about 3 minutes without moving, until golden brown. Flip and cook 2 more minutes. Transfer to paper towel. In a small bowl, whisk 1-1/2 tbsp. soy sauce and 1/2 tsp. fish sauce. Move tofu to a cutting board and brush both sides with the mixture. Cut into bite size pieces.

In a large salad bowl, toss cabbage, carrot, peanuts, cilantro, tofu and vinaigrette. Garnish with more peanuts and cilantro.

noreply@blogger.com (Will You Make This For Me) — Sun, 29 Jul 2012 01:48:00 +0000

Recipe from Epicurious

Another summer favorite. We've made this over and over and typically serve it with vanilla ice cream. Substitute grated fresh ginger for ground––it makes a huge difference.

noreply@blogger.com (Will You Make This For Me) — Thu, 26 Jul 2012 03:12:00 +0000

Avocado and Corn Salsa

Recipe from Epicurious

Outstanding salsa or delicious side dish with tomatoes, sweet corn, jalapeños.lime and cilantro –– perfect for summer.

noreply@blogger.com (Will You Make This For Me) — Thu, 26 Apr 2012 03:08:00 +0000

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Recipe from Epicurious

With a handful of simple ingredients and easy instructions, this recipe has the sophistication of a four-star restaurant. We served it with sautéed spinach. If you're a fan of fennel, you'll love the fact that it has both dried and fresh.

noreply@blogger.com (Will You Make This For Me) — Tue, 03 Apr 2012 02:41:00 +0000

The Best Roasted Tomato Soup with Tomato Parmesan Croutons

Recipe by Helene from Tartelette and featured on Cup O Jo

The recipe is ridiculously easy and ridiculously good. Best part: the freshness of the tomato soup combined with the garnish of cooled cherry tomato/parmesan croutons. Can't image what this will taste like with summer tomatoes. It's already on the favorites list! Note: Only alteration to the recipe was using chicken or vegetable stock instead of water (flavor vs no flavor).

noreply@blogger.com (Will You Make This For Me) — Mon, 19 Mar 2012 02:27:00 +0000

How to Make a Better Caesar Salad

Recipe from Gilt Taste

Caesar Salad artfully prepared. This recipe--and its tips--elevates the classic to perfection in balance and flavor. We've tried lots of Caesar recipes and this, by far, is the best. Thank you Karina for posting this on your amazing blog: Dreaming of Palm Trees.

noreply@blogger.com (Will You Make This For Me) — Wed, 29 Feb 2012 03:55:00 +0000

Simple Lamb Curry with Carrot Raita

Recipe from New York Times

This curry is light, wonderfully flavored, with an amazing raita. If you don't have time to marinate the lamb - it's still delicious. We used leg rather than shoulder and found our black mustard seeds (a lifetime supply) at our local Indian market -- the best place to buy spices.

noreply@blogger.com (Will You Make This For Me) — Tue, 21 Feb 2012 02:46:00 +0000

No-Knead Bread

Recipe from the New York Times

This incredibly easy recipe turns out a pro loaf of bread that will have you vowing never to buy store-bought again. Three simple ingredients, a cast-iron Dutch oven and about 15 hours turns out an artisan loaf you won't believe you made!

noreply@blogger.com (Will You Make This For Me) — Sun, 15 Jan 2012 21:50:00 +0000

Green Chile-Pork Pozole

Recipe from Epicurious

Love this recipe––fresh, spicy, delicious! We made a couple of changes: fresh tomatillos, about 1 cup diced, instead of canned, and chicken thighs instead of pork. Grilling the thighs and adding them at the end is best. Serve with warm corn tortillas.

noreply@blogger.com (Will You Make This For Me) — Wed, 16 Nov 2011 01:57:00 +0000

Asparagus and Lemon Risotto with Arugula

Recipe from Veggie Belly

The lemon and arugula really make this dish. The recipe also has some great risotto-making tips.

noreply@blogger.com (Will You Make This For Me) — Tue, 25 Oct 2011 02:00:00 +0000

Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate

Recipe from Smitten Kitchen

This is so delicious – and I did not even have the mint and pomegranate! The combination of roasted cumin, yogurt and feta make this...well, let's just say, I ate the entire dish myself! Yikes.