Mangiamo


Michelle’s Tortilla Soup

Michelle’s Tortilla Soup

Recipes for tortilla soup abound. Is there one perfect way to make this yummy stuff? Nope. But, this is my family’s favorite. Freezes great for future cold nights! Ingredients: 2-3 cups diced cooked chicken, turkey or beef (chicken is the most common) 2 dashes olive oil 2 medium onion, chopped 2 bell peppers, chopped 2-4 [...]

Persimmon Salad

Persimmon Salad

A sweet and delicious fruit, the persimmon is predominantly used in bread and cake recipes this time of year. The more common variety used in baking is the Hachiya persimmon. When fully ripe, the Hachiya turns a brilliant orange-red in color, and is very soft on the inside—and by soft—I mean runny, gel-like, egg white soft. This doesn’t exactly [...]

Chocolate-Tahini Timbales

Chocolate-Tahini Timbales

Thank you to Joseph Shuldiner of the Institute of Domestic Technology and author of Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living for sharing his recipe with us. Makes 2 dozen Überchef Thomas Keller, who popularized these little chocolate morsels, calls them “Bouchons,” which is French for “corks.” This variation involves using a velvety [...]

Torshi for You

Torshi for You

“Torshi,” Gilda Moshir says,” is a Persian word and it means ‘something sour, tart, and pickled.’” Moshir will be selling her handmade torshi at this Saturday’s holiday boutique at the South Pasadena Women’s Club. “My torshi’s are produced in small batches at the Chef’s Center—a commercial kitchen in Pasadena. I don’t use any preservatives in [...]

Balsamic Glazed Beets!

Balsamic Glazed Beets!

Ingredients: Approximately 6 medium beets —these are a yellow and red mix, but use whatever color you like Salt Olive oil Maple syrup Balsamic vinegar (don’t go fancy-vinegar here, doesn’t matter) Directions: Clean, peel (if you like) and cube the beets. Place on a baking sheet and drizzle with olive oil, then sprinkle with salt. Roast [...]

Buttermilk French Toast

Buttermilk French Toast

Ingredients: A few slices of bread (a bit dry/old is OK!) 4 eggs 3/4 cup butter milk 2 tsp. vanilla 2 tsp. sugar Tons of cinnamon. Additional options include a dash of almond extract (careful with nut allergies), a dash of nutmeg, pumpkin spice, stuff like that. Directions: Set bread aside. Whisk everything else together, dip [...]

Poulet Dijon

Poulet Dijon

Ingredients: 2 pounds chicken pieces 1 tablespoon olive oil 1 shallot, minced 2 sprigs tarragon (plus additional for garnish) 2 cup dry white wine 1 cup chicken stock 2 tablespoons Dijon mustard ¼ cup crème frâiche Directions: Preheat oven to 375º. Season chicken pieces with salt and pepper. In a large sauté pan, heat the [...]

Cashew Cream Lasagna

Cashew Cream Lasagna

By Jennie Cook Who Wants Seconds? Sociable Suppers for Vegans, Omnivores & Everyone in Between Jennie will be discussing and signing her newly-released cookbook on Friday, October 18th, 7 p.m. at Vroman’s Bookstore. If a vegan is coming to dinner, this lasagna would make them very happy. It’s a classic white lasagna with a dairy-free [...]

Salade Verte

Salade Verte

Salad Ingredients: 4 strips good-quality bacon, uncooked, cut into small pieces 2 ounces Roquefort cheese, crumbled ½ cup green apple, cut into matchsticks (skin on) ¼ cup toasted walnuts, coarsely chopped 6 ounces soft-leafed lettuce, such as mache or butter lettuce, or a spring mix Vinaigrette Ingredients: 2 tablespoons good quality red wine vinegar 1 [...]

Mediterranean Layer Dip

Mediterranean Layer Dip

Sometimes the tastiest eats are more “assembled” than cooked. Fifteen minutes to put together; gorgeous presentation; a creative twist on the layered dip idea…and absolutely scrumptious. Ingredients: 16 ounces hummus, approximately ¾ cup crumbled feta cheese, approximately 2 cucumbers, diced 2 red bell pepper, diced A few tomatoes, diced Kalamata olives, diced Directions: Spread hummus [...]

Maude Woods - Opening October 22nd in Pasadena

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