Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Posts I like
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Whole Foods Shows Customers the Bleak Future of Produce Without Bees
“The decline in bee populations has been all the buzz lately, which led
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Blue Jay. Photo by Richard
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1948-(via File Photo) on Flickr.
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Jennifer Diehl Art
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Fried Egg & Tomato ToastCherry Tomatoes / Egg / Bread / Chives / Butter / Oil / Salt / Pepper
RUN cold water over tomatoes
SLICE in half (2)
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pick your poison. (at Cafe Gitane @ The Jane Hotel)
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Tag Results
22 posts tagged healthy food
Addicted to Crack Salad
I gave my Brother in Law a jar of this Miso Ginger Dressing and he said it was like Crack. This dressing is way better than Crack because it won’t leave you dying on the floor in a quivering mass of sadness, regret and heart failure. It also makes all of your vegetables taste amazing, Crack doesn’t do that. I digress.
In a bowl, grate a small nub of fresh ginger root, smash open one fresh garlic clove (you just leave it in the dressing, smashed open and whole, to flavor the dressing but not overpower it), 2 tblsp rice wine vinegar, 1 tblsp miso paste, 2 tblsp tahini paste, 3 tblsp honey or (1 tblsp sugar or brown sugar,) fresh ground black pepper (no additional salt is needed because the miso paste is very salty), a tiny amount of red pepper flakes (you can add more to taste on individual salad plates, this way it’s versatile for different palates) and 1 tblsp salad oil. Mix well and dissolve all lumps, except the lump of garlic. Serve on freshly chopped raw vegetables, I used red cabbage, garden kale, arugula, carrots, cucumbers and green onions. You could serve this with roasted sweet potatoes and cooked quinoa to make it into a full dinner instead of just a salad.
The dressing will store in the fridge for a couple weeks. Take the garlic clove out after a day so it doesn’t overpower the whole thing.
The kale in this salad is from our garden. We have 4 kinds of kale growing in our garden right now; Russian Red, Curly Purple, Curly Green, and Tuscan Lacinato Kale. I love Kale salad! Good thing it’s really good for me because I can’t stop eating it. The great thing about growing Kale is that it’s remarkably heat tolerant and sturdy, unlike softer lettuces and greens, which wither in the heat, get bitter and start to bolt. This stuff keeps right on growing from spring into summer, and is harvestable even during the hottest part of the day. Yum!
Spicy Shrimp Tacos with Sweet Avocado Cream
Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden.
Here’s how to make these yummy shrimp tacos:
For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.)
Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside.
Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes.
Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum!
Kale Salad with Strawberries, Pistachios, Pansies and Feta
Happy Spring everybody! This salad was grown in our garden! Yum! It was so delicious. You can use any kind of greens and edible flowers you have growing to make this. I used purple curly kale from the front garden and edible pansy flowers. I dressed this with fresh lemon juice, olive oil, a little honey and salt and pepper. Rub the salad bowl with a cut garlic clove first, toss the salad and dressing, then garnish with the edible flowers. Delicious!
In 2013 I resolve to steal more of the fruit that the neighbors leave on their trees to go bad. All of the citrus trees in my neighborhood are loaded with ripe Eureka lemons, Meyer lemons, oranges, tangerines, pomelos and grapefruit. I know stealing is wrong, but so is wasting food. I’ve been sending flat rate priority boxes of citrus fruit back to friends and family in the midwest, and they love to get them!
Yesterday I scored 16 oranges and 5 lemons when I took my dogs for their morning walk. All of it was hanging over public property, over sidewalks and alleyways. Some of my fb friend told me that it’s not illegal to take it if it hangs over public property. I ended up using my scarf to carry it home because it wouldn’t all fit in my coat pockets.
If any property owner bust me, I’ll apologize profusely and maybe bake them some cookies so there’s no hard feelings. I really can’t see that they would care though. The trees I’m raiding are covered in so much ripe fruit, and they just leave it to rot.
Free fruit!
Parmesan Crusted Kale, Leek and Potato Cakes with Red Quinoa and Meyer Lemon
This was my delicious lunch today. These were amazing! They kind of tasted like a healthy version of tater tots, only better. This is one of those dishes where every bite you go, “Mmmh! Ohmygodisthisgood, mmmpfh” And then you eat it all. I’ve been trying to eat lots of nutritious food in order to be cured from a cold. The Kale in these crispy treats was grown in our back yard garden. I love growing winter vegetables. Rain + Seeds = Free Food.
For this dish I combined 3/4 cup leftover mashed potatoes with thinly chopped leeks (white and lightest green parts only, sliced in half first and rinsed to get rid of any sand and dirt, then sliced crosswise) and 2 cups blanched kale, which I rinsed in a mesh strainer then pressed out all the water from. I mixed this with 2 eggs, 1 minced garlic clove, 1/2 tsp dried dill, 1/2 tsp flour, and salt and pepper. I pressed the patties in a ring mold and then dusted them with a combo of bread crumbs and grated parmesan cheese before frying in butter & olive oil. I cooked red quinoa on the side, and dressed the whole plate with a giant squeeze of fresh Meyer Lemon juice, also from our back garden. These were so much more tasty than I thought they’d be. Did I mention that this was delicious?
Happy New Year Tumblrs! Please have the Best and Most Fun Year ever!
Smokey Chipotle, Mushroom & Chard Frittata
This was delicious, quick and easy. The combo of chipotle chili powder and cinnamon give it a smokey, slightly spicy and delicious flavor.
In a cast iron skillet, saute 10 or so sliced mushrooms and some chopped shallots in butter or olive oil until they caramelize. Add chopped chard. Season with celery salt and pepper, a grating of nutmeg, 1/4 tsp skoked paprika, 1/8th to 1/2 tsp chipotle chili powder to taste, (if you don’t like it spicy, just give it a tiny sprinkle for smokiness), and a little cinnamon. Cook a minute until the greens are wilted.
Heat the broiler to high.
Chinese Omelette
Before I get to the recipe for this photo, here’s a wonderful blog post about a similar recipe, with a story about Snow in China. This is written so beautifully, and it makes me miss the snow in the Midwest. She describes it exactly as I remember. I’m jealous, because it’s so hot here right now. I wish it was Winter.
http://cookingsimplechinesefoodathome.com/2011/12/95-healthy-recipe-bitter-gourd-omelet-v.html
This is a delicious way to use up any cabbage, carrots and veggies from the crisper drawer. I made this for breakfast this morning and I want it again right now. It was crunchy and delicious, seasoned with black sesame oil, black sesame seeds, Chinese five spice, and organic soy sauce. I garnished it with a spoonful of spicy hot sambal oelek. You can use any vegetables you like in this dish, green beans, mushrooms, napa cabbage, bok choy, peppers, peas, and water chestnuts would all be great in this. You can also add any tofu, seared shrimp, or cooked meat to this if you like.
Here’s how to make this delicious dish:
In a skillet, toast some sesame seeds until fragrant, about 1 minute. I used black sesame seeds. Set aside the seeds and add 1 tsp peanut oil to the pan. Saute 1 small onion, slivered, 1 smallchopped carrot, chopped broccoli, and one or two stalks of chopped celery. Cook these together for a few minutes and then add a few purple cabbage leaves, slivered and some mung bean sprouts, about 1/2 cup. Season with fresh ground black pepper and a sprinkle of Chinese five spice.
Scramble two eggs and pour them over the vegetables. Scoot the egg in toward the vegetables with a spatula and form the edges into a circle. Wait until the bottom firms up, and then flip the whole thing over. Cook until the egg is cooked through, about 2-3 minutes.
Place on a serving platter and season with a small drizzle of black sesame oil, a couple dashes of organic soy sauce and a spoonful of red chili paste, garnish with the toasted sesame seeds. Yum!
Vegetable Penne with Baked Eggplant and Oven Roasted Tomatoes
This was our lunch yesterday. Yum! The vegetables in this dish were all grown in our back yard garden. If you’re growing mini eggplants, tomatoes and basil, this dish takes about 5 minutes to throw together, roasts in the oven, and tastes amazing.
I love fresh simple ingredients roasted in the oven, the flavors are so pure that they speak for themselves. The best part of this method of cooking is that you have to do very little work or prep for delicious results.
If you haven’t gotten frost yet, hopefully you still have some summer vegetables to harvest this weekend. This would be good with other garden vegetables too, like peppers or squash.
Heat oven to 375. In a small casserole dish place stemmed eggplants, pierce with a knife to avoid oven explosions. Drizzle with olive oil and season with salt and pepper.
In a separate dish, chopped garden tomatoes, drizzled with olive oil, salt and pepper, & slivered garlic, one or two cloves. Toss to coat.
Bake the eggplants and tomatoes until the tomatoes are bubbly and the eggplants start to collapse and become soft and fragrant, about 25 minutes.
Boil water for pasta and cook according to package directions. I used this pretty red vegetable penne, which has tomato and red pepper in it, and a “full serving of vegetables in every serving”, according to the box.
Serve the penne and cooked vegetables with chopped fresh basil. Add a grating of fresh parmesan cheese or any favorite cheese. Delicious!
King Daddy Club Sandwich
This was our delicious breakfast. It was easy to make and my husband loved it. This is made from seared organic tempeh bacon. Sometimes when I cook fake meat, made from soybeans or vegetable protein, I like to say to my husband “Soylant Green is people.” This usually cracks him up. If you yell it to the sky, Charleton Heston style, you get extra points.
This sandwich also has honey maple turkey, sliced tomatoes from the garden, celery salt, black pepper, various mixed greens, sliced avocado, skinny slices of Swiss cheese and organic mayo on whole wheat toast. Yum!
Another look at the now infamous Stanford University study that suggests organic foods are just as safe as non-organic. They’re looking in depth at what was and was not included in the study, and how it was funded, and are pretty much turning up what I found out while doing some digging: that the scientists who conducted the study ignored significant research linking pesticide use to cancer, attention deficit disorder, etc. and that they depend on companies like Cargill and foundations like Gates (which strongly supports GMO foods) for their funding.
Note: Common Dreams is definitely NOT an unbiased source itself and normally I would not recommend it as a news source, but I did some more digging around this morning and the information about the research group’s funding and the studies they ignored are indeed true from what I’ve found.
I knew it.
