#leftover polenta slices

[mariacallous]

Back in the 1980s, when polenta was the hot new item on restaurant menus, I was eager to try it. I knew it was a traditional Italian dish, but it was foreign to everyone else, including me. I bought a package of cornmeal, began the preparation, and when it was done I realized I had been eating it all my life. It was the same dish Jonathan Harker ate before his encounter with Count Dracula in Bram Stoker’s novel, known in the American South as “cornmeal mush” and “pap” in South Africa. But I knew it as mamaliga, which had been a staple in my grandma’s Romanian kitchen. 

Because mamaliga was such an essential in our lives, I didn’t realize that most of my Jewish friends had never heard of it. The hallways in the buildings we lived in all had the same familiar scents of Ashkenazi staples we all knew — chicken soup, challah, braising briskets, and roasting chickens. Shared values and menus.

Except when it came to mamaliga, which I learned was limited to those of us whose ancestors were from Romania. 

While our family was dining on cornmeal mush, everyone else was eating kasha varnishkes, a dish I ate regularly only after tasting it at my future mother-in-law’s house (it was love at first bite).

It all has to do with geography, I think. Polenta/mamaliga is based on cornmeal, which had been unknown anywhere except the Americas, where corn is indigenous. Christopher Columbus and other Spanish and Portuguese explorers brought corn to western Europe and Africa, where it flourished. Cornmeal became a staple.

Turkish traders noticed corn grain in the markets of Africa and brought some “granoturco” back to Southeast Europe, including the region we now know as Romania, which then belonged to the Ottoman Empire. In 1692, a Romanian nobleman tried some, thought it worthy, and introduced it to Romania. It became the country’s national dish. 

A few years ago I visited “the old country,” including the city of Iasi, where my grandparents were born, and laid stones on the graves of my great-grandparents who are buried in the one remaining Jewish cemetery (when my grandparents lived there, the city was about one-third Jewish). 

Naturally we sampled mamaliga, which is ever-present on every restaurant menu. It’s usually served as a side dish, much like any starch, but in my childhood, my grandma, and later on my mother, served mamaliga in a multitude of ways, including our favorite, mamaliga cu branza si smetana – mamaliga with cheese and sour cream, served for lunch or as a side dish at dairy dinners. 

In my own kitchen, I’ve learned that mamaliga is incredibly versatile. I’ve used it as a substitute for potatoes, noodles, and rice (complete with butter, sauce, or gravy). I’ve served it as a full meal, as a topping for brisket or chicken pot pie filling, with mushroom ragout, and with caramelized onions and cheese. I’ve even mixed it with molasses and cream to make a quick Indian pudding. 

The leftovers are spectacular, too. In fact, in Romanian households they make extra mamaliga to pour into a loaf pan, let it firm up, and then cut slices to fry to crispy goodness. I’ve served fried slices of “Romanian toast” for breakfast, topped them with gravy or cheese for lunch, or with a fried egg for dinner.

It’s no wonder that the Romanians called dried ground corn mamaliga, a word that translates to “food of gold.” It’s a tribute not merely to the grain’s beautiful yellow color, but to its adaptability. Whatever you call it, this dish is an enduring winner and, as far as I am concerned, another treasure of the Ashkenazi kitchen.

[unsellingconvenience]

Shallow fried 3-part breaded hake filet slices with roasted asparagus (speasoned, tossed with olive oil, 425F for ~30 mins), with pan roasted cherry tomatoes in butter and refried leftover polenta slices in butter. Served with homemade tartar sauce. #dinner #cooking #friedfish #asparagus

[shoku-and-awe]

Buttered Polenta Loaf, from Sourdough Every Day by Hannah Dela Cruz! You can kinda see the little yellow flecks distributed throughout the crumb. The polenta texture wasn't as apparent as I'd hoped, but my family really liked it. And the loaf has a really nice buttery flavor and great crust.

The one thing is that the dough is VERY WET AND MESSY. Anyone around you is going to be very annoyed with all your involuntary muttering of "wet..... this is SO wet." The good thing though is that this reminded me that polenta is delicious and extremely easy and quick! I will probably make this bread again, but I will definitely be making polenta again soon!

POLENTA 14 g (1 tbsp) unsalted butter 20 g (1½ tbsp) yellow cornmeal 226 g (1 cup) water DOUGH 75 g (⅓ cup) active sourdough starter 226 g (1 cup) water 300 g (2½ cups) bread flour* 60 g (¼ cup) corn flour** 6 g (1 tsp) salt***

*Plus A WHOLE LOT for dusting.

**I thought we had corn flour but we didn't so I used more cornmeal.

***I used 8g based on my experience with her other breads.

DAY 1 To make the polenta, melt the butter in a small saucepan over medium heat. When it has melted, add the cornmeal and sauté for 1 minute. Then add the water, stirring constantly to prevent the polenta from burning. Cook until the mixture has thickened, about 3 to 5 minutes. Set aside and cool completely.

To make the dough, in a large mixing bowl combine the active starter, water, bread flour, corn flour and salt. Stir with a wooden spoon or your hand until all the ingredients have been incorporated. Resist the urge to add more water to the dough; the polenta will release a lot of moisture once it’s been added. Cover the bowl with plastic wrap and set aside for 1 hour.

After the rest period, gradually fold the polenta into the dough. Your dough should look cohesive, with specs of polenta distributed throughout. It will feel wet but solid and shouldn’t feel like it will fall apart. Cover the bowl with plastic wrap and set aside for 30 minutes.

Throughout bulk fermentation, perform four to six stretch and folds at 30-minute intervals. Continue folding until your dough has passed the windowpane test. After your last fold, cover the bowl with plastic wrap and leave the dough to rest untouched for 1½ to 3 hours, depending on the temperature of your kitchen. At the end of bulk fermentation, your dough should look bubbly and should have risen by 30 to 50 percent.

After bulk fermentation, turn the dough out on a lightly floured work surface, gently round it, cover with plastic wrap and leave it to rest on your countertop for 30 minutes.

Shape the dough into a boule or batard and gently put it into your prepared banneton or lined mixing bowl. Wrap the banneton in a plastic bag to prevent it from drying out before placing it in the refrigerator overnight.

DAY 2 Put your Dutch oven in the oven and preheat it to 500°F (260°C). Score your loaf and gently place it in the hot Dutch oven. Bake covered for 30 minutes and uncovered for 10 to 15 minutes. (I'd recommend turning it down to 450°F (~230°C) when uncovering, but I forgot to!)

Place your loaf on a wire rack and allow it to cool for at least 2 hours before slicing. Store leftover bread in a paper bag in more humid climates or in a plastic bag in drier environments.

[sparrowsfall]

@immortalled​​ confessed: 20. a peek inside their REFRIGERATOR.

from: “ a peek inside... ” | no longer accepting

REFRIGERATOR — the Gibson model in the corner of the kitchen dates back to the 1940s, a fridge almost as old as himself. one might dare to call it vintage, if it didn’t leave so much to be desired aesthetically. rust crawls along the bottom of the door, the once-white epoxy now yellowing with age. it could do with some cosmetic care, certainly. but it remains a staple of the house. refuses to give up the ghost, even if the fridge is now classified as a wartime relic. that’s the thing about old appliances, they were built to last. something could be said for the machine befitting it’s owner.

depression baby learns the ways of his impoverished immigrant mother. of her penniless mother before her. every jar and plastic container a vital addition to the home’s ever-expanding inventory of leftover storage, emptied and re-used to hold a myriad of homemade concoctions that are no longer butter or yogurt or whatever the label might claim. over and over, rinse and repeat. it’s a gamble for a guest to reach for the tub of ricotta. one might find the cheese in question, or one could be greeted with three hearty servings worth of yesterday’s ribollita - maybe even cioppino or coniglio stew, if they happen to go snooping after Christmas. slow-braised capretto, if it’s Easter.

a collection of Del Monte peach jars are repurposed to display staple homemade sauces. basil pesto, marinara, bolognese. the rest of their stock-pot batches are portioned out and crammed into the little freezer box in the upper-right corner, every jar labeled with a post-it and a scribble of the date it was sealed. store-bought pickle jars somewhat serve their original purpose, a variety of sliced and quartered backyard vegetables now submerged in seasoned brine ( cucumbers, carrots, zucchini, eggplants, onions, and always the garlic ). 

pasta e fagioli and polenta are key, prepped at the beginning of the week, an addition that makes any meal wholesome when it is otherwise lacking. parchment bundles are bound with twine, concealing flanks and offal from the mainland butcher - cheap, unwanted cuts and organs can be given a resurrection with practiced hands and a family recipe. fish and shellfish, of course, should always be purchased fresh. one of the perks of living on Crockett is that local fishermen tend to give discounts to friends.

there’s deli meats and bacons. there’s milk and creams. there’s eggs bought off Miss Miller and her chickens. there’s a bulk of home-grown vegetables and fruits and way more mushrooms than you’d think he’d know what to do with, but he’ll find a way to use up all those creminis and portobellos, don’t you worry. there’s a bottle of home-distilled white wine being chilled in the back corner. there is a sizable, half-grated block of parmigiano-reggiano tucked into the shelf of the door, because the processed powder just won’t cut it. and there is most certainly a near-empty casserole dish, so kindly and lovingly provided by a certain Missus Millie Gunning when it was still full - he’ll be returning it to her next week, the cast iron stuffed to the brim with cannelloni. 

finally, the freezer box boasts a pint of rocky road ice cream or chocolate-and-caramel gelato (or even both!), front and center --- if God can’t forgive him for giving into the temptation of a sweet tooth, well then he’s fine without His forgiveness anyway.

[laurentiakitchn]

Kimchi polenta!

= 0.5 cups leftover kimchi brine + 1 tbsp. sesame oil + 2 cups water + 1 cup cornmeal

Boil for 10 minutes, cool, slice and broil/fry it to a crisp.

[bestveganchili]

Vegan Vegetable Ratatouille with Basil Pesto sauce.  This is a super easy recipe because you can use many of the leftover veggies in your refrigerator.  I sliced eggplant, zucchini, tomatoes, mushrooms and made a simple basil pesto sauce on top.  Use a cast iron pan if you have one!  After roasting in the oven for 40 minutes, remove and spoon the veggies over polenta.  You can top with a bit of marina sauce and garnish with fresh basil.  It’s delish!

[citadelfestival]

Veganuary: Polenta tart with garlicky white bean spread & roasted cherry tomatoes

Doing #Veganuary? Craft yourself one of these beautiful polenta tarts courtesy of The Full Helping. Tastes as good as it looks.

Check out the recipe below.

Ingredients

For the Garlicky White Bean Spread:

1 head garlic, top sliced off to expose the cloves

½ teaspoon olive oil

2 cups cooked cannellini or Great White Northern beans (or 1 can beans, drained and rinsed)

1½ - 2 tablespoons lemon juice (adjust to taste -- I tend to have a heavy hand with lemon)

1 tablespoon tahini

¼ teaspoon salt

2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)

Black pepper to taste

¼ cup water

For the Polenta Crust:

1 cup polenta or medium-grind cornmeal

3½ cups water or low-sodium vegetable broth

¼ teaspoon salt

2 tablespoons nutritional yeast

Black pepper to taste

For the Roasted Cherry Tomatoes:

2 pints cherry tomatoes

1 tablespoon olive oil

4 cloves garlic, unpeeled

¼ cup fresh rosemary leaves

Salt

Pepper

Instructions

To prepare the white bean dip, preheat your oven to 400F. Drizzle the olive oil over the garlic head. Wrap the garlic in aluminum foil and place on a baking sheet. Roast the garlic for 35-40 minutes, or until its all soft and golden. Place the white beans, lemon juice, tahini, salt, thyme, and pepper to taste in the bowl of a food processor fitted with the S blade. Squeeze the roasted garlic out of the garlic head, into the bean mixture (all of it!). Pulse the ingredients a few times to combine. With the motor of the processor running, drizzle in the water. Continue processing until the white bean spread is very smooth. Check the seasoning and adjust seasonings to taste.

Lower the oven to 375F and lightly oil or spray a 9" springform pan (alternately, you can use a 9" tart shell). Bring the broth or water for the polenta to boil in a medium pot. When the liquid boils, pour in the polenta or cornmeal in a thin stream, whisking constantly. Reduce the heat to a simmer. Continue stirring the mixture frequently, until it starts to thicken and bubble (about 15-20 minutes, but it could be more or less). It'll spatter angrily, so watch your hands! When the mixture is very thick and pulling away from the edges of the pot, stir in the salt, nutritional yeast, and pepper. Pour the polenta into the pan or tart shell and allow it to rest for 15 minutes. Transfer it to the oven and bake for 20 minutes, or until it's golden brown on top and pulling away from the baking dish. Allow it to cool for 10-15 minutes.

While you wait for the polenta cooking liquid to boil, half the cherry tomatoes and toss them in the olive oil. Transfer them to a parchment or foil-lined baking sheet. Nestle the garlic cloves between the tomatoes. Sprinkle the tomatoes with a dash of salt and pepper, as well as the rosemary. You can transfer the tomatoes to the 375F oven at the same time as the polenta crust. Bake them for 30 minutes, or until they're caramelized and crisping at the edges.

When all of the components are ready, spread the polenta crust with about 1 heaping cup of the white bean spread (an inverted spatula makes this easy work). Arrange the tomatoes on top, transferring over some of the crispy rosemary leaves. Cut the tart into wedges, and serve. Tart leftovers will keep for up to three days in an airtight container in the fridge. Any leftover white bean spread will also keep for 3-4 days, and can be used as an alternative to hummus.

[binsofchaos]

Mushroom Lovers Only | Tejal Rao

I usually start with a vegetable stock; a patchwork of onion, garlic, fennel and carrot scraps; and the odd, wilty half-bunch of herbs. Then, I get a big pan on the stove with a glug of olive oil and add chopped onion and garlic to sweat until tender but not browned. I add lots of mixed, chopped mushrooms and just a bit of flour (which cooks out in the pan and gives the sauce some nice body later on). I pour in white wine, and when that’s simmered away and has nearly disappeared, I add in that quick stock (or, if I happen to be using dried mushrooms, the liquid from rehydrating them).

You can finish a ragout with herbs, toss it with some hot pâtes and have a wonderful dinner right away. But it’s always worth making more ragout than you need so you can have a delicious, versatile meal shortcut on hand for a few days.

Anything is possible! Here are some ideas:

Farro and mushroom salad: Cook farro and then drain and toss while still hot with mushroom ragout; pickled shallots; a handful of crushed, toasted hazelnuts; a glug of olive oil; and lots of chopped fresh dill.

Mushroom congee: Simmer leftover rice in plenty of water until the grains burst. Then, season with salt and pepper, ladle into a bowl and top with mushroom ragout, a poached egg, a splash of soy sauce, sliced raw ginger and scallions.

Baked polenta with mushrooms: Cook instant polenta and spread roughly into a casserole dish. Break up canned whole San Marzano tomatoes with your hands and drop tomatoes and juices over the polenta. Spoon over mushroom ragout, olive oil and herbs, and bake until the top and edges sizzle.

Mushroom omelet: Whisk eggs with chopped herbs like chervil, tarragon or parsley, season with salt and pepper, and pour into a hot pan. Cover with mushroom ragout and grated Gruyère, and fold in half.

Mushroom toast: Fry a piece of bread in olive oil and then pile warm mushroom ragout on top, making sure to drizzle all of the juices and let them soak into the bread. This is really good if you mix the mushrooms with some warm beans, too.

The other day, I tinkered with a vegetarian dish inspired by the classic roast chicken with bread salad that’s still on the menu at Zuni Café in San Francisco.

Here’s what I imagined: little pieces of open-crumb bread, browned in olive oil; mixed with vinegar-soaked currants, toasted pine nuts and sautéed garlic and scallions; and soaked in hot pan juices. The bread, soggy in places but still crisp in others, would tangle with wispy salad greens in a little vinaigrette, and a big pile of crisp, brown mushrooms would nestle on top. Once I started imagining it, it became impossible not to cook it!

If you want to try it, start by prepping Judy Rodgers’s classic bread salad. You can use the same pan to fry the bread in olive oil, toast the pine nuts and sauté the garlic and scallion. Then, instead of roasting a chicken, sear some mushrooms with olive oil, thyme, salt and pepper. For extra crisp mushrooms, try placing a heavy pot or pan on top to squish them — a life-changing tip I got from the writer Bettina Makalintal.

Set aside the browned mushrooms and put the pan back over the heat. Add about a half cup of water and scrape up any browned bits at the bottom, letting it simmer for a minute. This liquid takes the place of pan drippings and will help dress the bread and flavor the salad, so don’t forget to taste and season it! Water alone works fine, but you could build up more flavor by sweating some finely chopped shallots and fennel in the pan before adding any liquid, or by using kombu dashi or vegetable stock instead of water.

Toss the bread portion of the salad (everything but the dressing and the leaves!) into the simmering pan juices. Mix well, letting it all soak and meld for a minute. When hot, scrape the bread mixture into a large bowl and toss in the salad greens and vinaigrette. Mix, taste and season with salt, pepper, vinegar and olive oil, depending on what it needs, and then pile the browned mushrooms on top. Heaven!

[lids-flutter-open]

rn I’m eating toast as a little fun bedtime snack and am a little bit high and I’m thinking abt how it’s just in the last like year and a half that I’ve rlly broken out of a lot of leftover self surveilling behaviors around food . I think a lot of it for me was being in a relationship for ten months w micah where part of our thing was to just do routines together and I wanted to impress him w breakfast every morning so would go out of my way for these nice and actually nourishing breakfasts for us both and he made me dinner a lot and it became abt enjoyment of food together and making good food and helping take care of each other (me and him are still on good terms and still more or less help each other with this). Which is nice! I learned to make and eat mac and cheese and polenta and lemon cake! rather than me having a neurosis thing alone about pasta or like , not getting enough vitamin c in a day and making weird orthorexia meals calculated for maximum nutrition and minimum calories . A couple years ago I was abt the size and health I am now and thought I was over my ED stuff but I still used to like, have steel cut oats with flax seeds and peanut butter and an apple and a tiny dish of plain yogurt *every morning* (it’s a good breakfast but a little joyless when you eat measured portions of it every day). If my roommates made pie or anything I like could not eat more than once slice a day or I would freak out abt the sugar shutting down my immune system. I remembered as I was eating the toast just now that I used to like carefully plan a whole day around a nighttime cookie. It was like hypothetically not a weight thing and was def also tied to a hypochondriac thing where I was sure that if my gut weren’t well balanced I would die or something . but I definitely constantly noticed/envied anyone smaller than me and I don’t any more. I’m so so glad I stopped doing that/ I hope I keep those behaviors out of my life forever/ I’m glad I love my body and other bodies more

[mariacallous]

For the first five years of my life, we lived in the apartment next door to my grandparents. I may have only been a toddler, but I still have vivid memories of being in that home with its many house plants overflowing in their pots, tchotchkes and art from the former Soviet Union, menorahs and other Jewish objects on display, and a welcoming coziness and warmth.

What I remember most about being at my grandparents’ home was the food. Often, there was a pot of something simmering on the stove. On the best days, that pot was filled with tefteli, otherwise known as Russian meatballs. I can still see myself sitting at my grandmother’s table in front of a steaming bowl of tefteli, eagerly waiting for them to cool down so I could start eating.

What makes Russian meatballs different from other kinds? While tefteli come in all types of variations and preparations depending on your own family’s tradition, one of their defining features is that they’re typically made with rice. It’s likely that rice was first incorporated into the dish as a means to stretch the meat, but it also adds a great texture and flavor. Unlike the Italian kind, most Russian meatballs don’t use breadcrumbs, or much by way of herbs or spice. Some folks make them with beef, some with chicken or turkey. The non-kosher versions are often made with pork, and are cooked in a creamy tomato sauce. Some cooks dust the meatballs in flour and then brown them before adding them to the sauce. Some bake them in the oven. Some make a sauce that ends up so thick it is almost shakshuka-like. Usually, shredded carrot is added to the base of the tomato sauce, adding sweetness.

Tefteli are also meant to be eaten on their own as a main course, and they are frequently served with creamy mashed potatoes, but I also love them with a side of polenta, or even with just a slice of good crusty bread.

Every time I make tefteli I try to replicate what my grandmother made for me. Yes, I’m biased, but her meatballs are the best I’ve ever tried. This recipe is fairly simple in terms of its ingredients and steps, but the key to her tefteli’s success is one step that you can’t rush or skip: caramelizing the onions. Caramelizing onions was my grandmother’s go-to flavor builder. When onions get golden and jammy from cooking slowly in a little fat, they add sweetness and umami to any dish. The rest of this recipe mainly involves adding things to a large pot. Leftover rice is great for the meatball mixture, but if you don’t have some on hand, I find the timing works out well if you cook the rice while you’re caramelizing the onions and making the sauce. I prefer to use dark meat ground chicken for this, but you can definitely make this with turkey or beef.

This is the kind of dish that rarely gets a written recipe. I’ve given you specifics, but deviating from what is suggested will only make this better. Taste and modify your tefteli and sauce to your own liking. For instance, my mom actually dislikes rice in her meatballs, so she adds breadcrumbs or matzah meal instead. I like to add chili flake for subtle heat, but that can be completely omitted. I find that these are perfect when they’re on the larger-side, but if you like smaller-sized meatballs go for that. In any form, these are best made in a big batch so that they can be shared with loved ones, and so that they can fill your home with warmth and the smell of good simple food.

I suggest serving these meatballs with a generous ladle of sauce, topped with chopped fresh parsley alongside mashed potatoes, your favorite side, or slices of good bread.

Note:Meatballs can be made several days in advance, and they freeze and reheat well.

[unsellingconvenience]

Sous vide chicken breast (140F for a few hours, then sliced, seasoned with Cavender’s, and seared in olive oil in a carbon steel pan), leftover polenta slices fried in butter, and the mixed melon cucumber feta salad from @nytimescooking. Served with homemade pesto (basil leaves, grapeseed oil, garlic, salt, lemon juice, and toasted walnuts, finished with a bit of olive oil). #sousvide #chicken #dinner #pesto #watermelon

[mitchamsocialuser]

How to Make Oven Roasted Mushrooms

There are several steps to making oven roasted mushrooms. Depending on the type of mushrooms, they may be sliced or left whole. Either way, they need to be browned and mixed with the other ingredients. It is recommended to remove the mushrooms from their liquid before roasting, since it will help them caramelize and reduce cooking time. Then, remove them from the liquid and allow them to drain naturally before combining them with the other ingredients.

Start by placing the mushrooms, stem side down, in a large rimmed baking dish. Add the onions and thyme to the baking dish. Season with salt. After 15 minutes, add the butter. Continue roasting for another 5 minutes, stirring once or twice. When done, serve the oven roasted mushrooms with a side dish or as an appetizer. Whether you choose sliced or raw, these mushrooms will complement any dish.

After cooking, you can serve oven roasted mushrooms with your favorite dish. They go well with pasta, pizza, risotto, polenta, or omelette. You can even use them on burgers! Once they’re ready, top with parmesan cheese and serve. If you have leftovers, you can reheat them in the microwave. Roasted mushrooms can be served the day before, too.

You can also prepare the mushrooms by sauteing them first. They will release a lot of liquid when they cook, so don’t bother peeling them. After that, simply wipe them with a damp paper towel to remove excess liquid. Once in the oven, the mushrooms will be cooked and ready for the rest of the meal. So, you’ve got the perfect meal in just a few minutes. And the best part is, it’s fuss-free!

As they cook, mushrooms will produce their own sauce, and you’ll have an instant savoury side dish to accompany almost any meal. This dish is low-carb, KETO-approved, and vegetarian-friendly. And because the mushrooms are naturally packed with liquid, you can eat them without compromising on flavor. There are so many ways to serve this dish, and you’ll never have to worry about running out of time or money.

Oven roasted mushrooms are great as a side dish, as well as a main dish. They can also be a great garnish for mac and cheese, adding both flavor and aesthetic appeal. It’s easy to make, too, because all you need is a large rimmed baking dish, a few tablespoons of oil, and some parchment paper. If you’re unsure of whether or not to use parchment paper, just make sure to put the mushrooms in a baking dish that’s covered with foil or a rimmed tray.

When roasting mushrooms, you can use different herbs and flavors. A little thyme, garlic, lemon, or balsamic vinegar can add a savory touch to your dish. To add even more flavor, use different kinds of mushrooms. They will add a variety of textures and flavors to any dish. You can also use a mixture of mushrooms with other vegetables for an extra flavorful dish. You can also add these delicious little gems to marinara sauce, pasta, grain bowls, and main dishes. As they are packed with antioxidants, they are an excellent source of nutrition.

Once you’ve sliced and browned the mushrooms, you can add them to your favorite dishes, including pasta, omelets, and potato or carrots. These mushrooms are also great in sandwiches and can be served with pasta, roasted vegetables, and even soups. But don’t limit yourself to just mushrooms — there’s a mushroom for everyone! If you’re looking for a great side dish, opt for roasted mushrooms.

If you’d rather not prepare mushrooms, you can always use an air fryer. To use an air fryer, you should set the temperature to 400 degrees Fahrenheit. After five minutes, you can flip the mushrooms to ensure they’re cooked evenly. Don’t forget that the mushrooms will brown faster if they’re left in the air, so be sure to tent them with foil during the last five minutes of cooking to avoid scorching. Moreover, mushrooms are low in calories and carbohydrates, making them a great side dish.

If you’re planning to use wild mushrooms, remember to wash them thoroughly before cooking them. You may want to purchase a variety of sizes, so make sure to pick the ones that you like most. Also, be sure to choose those that don’t have dark spots or other blemishes. In general, wild mushrooms need little cleaning, but they can be more expensive and bring in a lot of environment with them.

[ama-accountability]

“Meat-and-grain sausages or mushes Edit

Scrapple

Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried

Balkenbrij

Goetta, a pork or pork-and-beef and pinhead oats sausage

Groaty pudding

Haggis

Livermush

Lorne sausage

Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush

Slatur

Meatloaves Edit

Ground meat or meat scraps extended with crackers or bread and vegetables, then formed into balls, patties, or loaves and baked.

Meatloaf

Salisbury steak

Swiss steak

Pasta Edit

Testaroli [2]

Sauces Edit

Fried cauliflower with agliata sauce (right)

Agliata – a garlic sauce in Italian cuisine that has been a peasant food, and also used by upper-class people[3]

Soups and stews Edit

Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.

Cawl, a Welsh broth or soup

Cholent, a traditional Jewish Sabbath stew

Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal

Feijoada, a Brazilian dish originally made by slaves from leftover ingredients from their master's house

Gazpacho,[4] typically a tomato-based vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalusia.

Minestrone, the meal in one pot of ancient Italy that is still a basic part of Italian cuisine

Mulligan stew, a stew often made by itinerant workers

Mujaddara, an Arabian dish of lentils, rice, grains, and onions

Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten

Pot-au-feu, the French stew of oxtail, marrow, and vegetables, sometimes sausage

Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British isles

Ratatouille, the stewed vegetable dish

List of foods Edit

Bowl of hominy, a form of treated corn

Pot-au-feu, the basic French stew, a dish popular with both the poor and the rich alike

Baked beans, the simple stewed bean dish

Barbacoa, a form of slow cooking, often of an animal head, a predecessor to barbecue

Bulgur wheat, with vegetables or meat[5]

Broken rice, which is often cheaper than whole grains and cooks more quickly

Greens, such as dandelion and collard.[5]

Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made

Hominy, a form of corn specially prepared to be more nutritious

Horsebread, a low-cost European bread that was a recourse of the poor

Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish[6]

Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach

Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food

Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture

Ratatouille, the stewed vegetable dish

Red beans and rice, the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on Mondays when working women were hand-washing clothes

Salami, a long-lasting sausage, used to supplement a meat-deficient diet

Soul food, some aspects of which come from foods that could be taken on a transatlantic passage

Succotash, a blend of corn and beans

Taco, foods placed on native tortillas in the Americas”

[laurkamkitchen]

These turned about to be a bit of a fail on my part, and a somewhat conscious one if I’m being honest. They still tasted good, but I did make a bit of a mess with them.

The first place I went wrong, which I knew I was taking a bit of a gamble with, was making my polenta a full 24 hours ahead of time rather than the 2 to overnight recommendation since I didn’t think I’d have time to stand over the stove stirring polenta for 30 minutes during the day. As a result, when I went to slice and bake my fries, my polenta was all crumbly and pretty much fell apart on the baking tray rather than coming out in neat strips.

Part of the problem also could have been that my polenta was overcooked. I did quarter this recipe and probably made it in a pot that was too big. It came together almost immediately, but because the instructions said 30 minutes, I held out for quite a while longer. A lot of my polenta thus stuck to the bottom of my pot, partially because I wasn’t stirring enough as well.

Like I said, though, I didn’t really care too much how these turned out. They were yummy and a great side for a leftover veggie burger, and I think I’ve learned a few lessons should I ever return to them.

[wsmith215]

Healthy Penne Alla Vodka with Chicken

My first experience with Penne alla Vodka with Chicken was cooking a “gourmet” meal for a group of college friends in our dorm’s basement kitchen. Looking back, I’m not sure which impresses me more: our resourcefulness (that kitchen was equipped with little beyond a hot pot and a few forks someone had “donated” from the dining hall) or our audacity—we made vodka sauce on a campus that doesn’t allow vodka. After one bite, we felt validated. The pasta tasted creamy, glorious, and absolutely worth the risk.

While I don’t remember anything else we ate—my hunch is the full menu included the penne alla vodka with chicken, wine (from a box), and cake (also from a box)—penne alla vodka has been one of my favorite comfort food dishes since.

Every time I eat it, I’m transported back to that fun, silly night and the joy of good company.

If you aren’t familiar with penne alla vodka or are wondering how to make a vodka sauce, it is a luxurious mix of crushed tomatoes and cream that you can cook quickly on your stove top.

While normally opposite ends of the sauce spectrum, in penne vodka, tomatoes and cream meld together to create something truly fabulous. The secret of their union is the dish’s namesake.

As its name suggests, penne alla vodka is made with vodka, which is cooked down. The vodka prevents the acidity of the tomatoes from causing the cream to break and separate. This is culinary science at its most magnificent.

The high count of classic penne alla vodka calories typically puts it on the “special indulgence” list. While that might be true of traditional recipes that use heavy cream, today’s vodka sauce recipe uses a sneaky swap to turn it into a more healthy pasta that you can enjoy regularly.

In fact, this sneaky penne is entirely dairy free, and if you decide to skip the chicken, it’s (gasp!) vegan too.

Here’s my promise: you won’t feel like you are sacrificing in the least.

Like the other healthy twists on Italian favorites you’ll find here (Crock Pot Chicken Marsala, Garlic Shrimp Pasta, and Slow Cooker Chicken Cacciatore being but three of many healthy pasta recipes), this lightened up penne alla vodka tastes like everything you are hoping for when you decide to make it in the first place: rich, full of flavor, and absolutely scrumptious.

What Does the Vodka Do in Penne alla Vodka?

Contrary to what the name suggests, penne alla vodka does not taste like vodka. Instead, the vodka acts as a flavor balancer. The alcohol burns off during cooking.

In vodka sauce, the vodka does two very important jobs. It keeps the “cream” from separating, and it helps release additional flavor from the tomatoes.As the vodka cooks down, it also adds a light bite to the sauce, balancing the natural sweetness of the tomatoes and cream.

If you’re able, I highly suggest trying this recipe with the vodka. However, if you need a substitute for vodka in penne alla vodka, you could try omitting it or using water with a squeeze of lemon juice instead. *I have not tried this swap before, so it would be an experiment. If you decide to play around and make the penne without vodka sauce, I’d love to hear how it goes!*

The Best Penne alla Vodka with Chicken Recipe (Done Lighter!)

 A few of the skinny swaps in this penne alla vodka with chicken recipe were simple, such as replacing the regular penne with whole wheat penne for an extra boost of nutrients, fiber, and protein.

The largest challenge (and thus the one I most wanted to tackle) was what to do with the full cup plus of heavy cream called for in many classic penne alla vodka recipes, both the versions I’ve read in cookbooks and the ones by celebrity chefs (like penne alla vodka by Giada).

My solution? A “cream” made of ground almonds and almond milk.

The Almond “Cream” SauceAlmonds + Almond Milk. The secrets to our dairy-free creamy vodka sauce. Almond milk has long been my go-to ingredient to give sweet and savory recipes (like this Healthy Chicken Pot Pie and Creamy Polenta with Zucchini and Tomatoes) richness without adding excess calories. Combined with the bulk and healthy fats in the ground almonds, it creates the most incredible “cream” that, once stirred into the vodka sauce, is a dead-ringer for the Italian classic. Plus, almonds are a wonderful source of fiber and protein.Other IngredientsChicken. Browning the chicken first adds wonderful, deep flavor to the dish. I think that chicken meat is best with vodka sauce, but I’ve offered some alternative ideas in the Recipe Variations section below.Penne. I used whole wheat penne, but any similar whole wheat pasta noodle will work well with this vodka sauce.Vodka. There is a reason it’s in the recipe’s title. While you can’t taste the vodka specifically, it plays a critical role in the sauce coming together cohesively and gives the pasta its signature taste. I promise it’s worth it!Crushed Tomatoes. The tomatoes blend seamlessly with the almond “cream” for a richly flavored sauce.Parmesan or Nutritional Yeast. While optional, I love adding cheesy flavor to my penne vodka. If you don’t need the dish to be dairy free, you can add a bit of Parmesan. We opted for nutritional yeast, which is loaded with nutrients and has a similar “cheesy” taste to Parmesan. (See all my recipes using nutritional yeast here.)Fresh Herbs. A shower of basil or parsley adds a nice touch of freshness and color.The DirectionsSoak the almonds, then add them to a blender with the almond milk. Blend until smooth.Brown the chicken, and season with salt and pepper. Remove to a plate, then sauté the onion and garlic in the same pot.Pour in the vodka (very carefully), and deglaze the pot. Add the tomatoes, oregano, and red pepper flakes. Simmer for about 10 minutes, then stir in the almonds.As the sauce is simmering, cook your pasta. Add the pasta and chicken to the sauce, top with Parmesan or nutritional yeast and herbs. ENJOY!Recipe VariationsPenne alla Vodka with Chicken and Broccoli. Stir steamed broccoli or roasted broccoli into the pasta at the end.Penne alla Vodka with Chicken and Spinach. Stir in a few handfuls of chopped spinach leaves just before serving, allowing the heat of the pasta to wilt the leaves.Penne alla Vodka with Chicken and Shrimp. After sautéing the chicken in Step 2, sauté 1 pound of peeled and deveined shrimp; stir it in with the chicken at the end.Vegetarian Penne alla Vodka. Simply omit the chicken. Thanks to the almonds, this pasta recipe is still plenty satisfying without it.Penne alla Vodka with Grilled Chicken. Swap the sauteed chicken for grilled, diced chicken breast.Penne alla Vodka with Pancetta, Prosciutto, or Bacon. Take penne alla vodka to the next level. Omit the chicken, and sauté 4 ounces of diced pancetta, prosciutto, or bacon with the garlic and onion.Penne alla Vodka with Sausage. Omit the chicken, and brown 1 pound of crumbled or chopped Italian sausage (removed from its casing) instead. To keep the recipe on the healthy side, use chicken or turkey sausage.Penne Vodka Storage Tips

This easy pasta makes a big batch and reheats well, so it’s a great recipe to cook at the beginning of the week, then keep on hand for fast, healthy meals all week long.

To Store. Keep leftover penne vodka in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, almond milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.To Freeze. Store penne alla vodka with chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.What to Serve with Penne Alla Vodka

More Pasta Recipes with ChickenRecommended Tools to Make Tasty Penne alla Vodka

  Healthy Penne Alla Vodka with Chicken. An easy, family friendly dinner that everyone loves! A lighter version of classic vodka sauce — Creamy and delicious!

3/4 cup raw almonds — soaked in water for at least 4 hours or up to 10 hours (if you have a high-powered blended such as a Vitamix, you can skip the soak) 3/4 cup unsweetened almond milk 2 tablespoons extra virgin olive oil — divided 1 pound boneless skinless chicken breasts — cut into 1/2-inch pieces 1 teaspoon kosher salt — divided 1/4 teaspoon black pepper 1 cup vodka 1 large yellow onion — diced 3 cloves garlic — minced 1 28-ounce can crushed tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 pound whole wheat penne or similar whole wheat pasta 2 tablespoons nutritional yeast or Parmesan — optional—use nutritional yeast to make dairy free or omit Thinly sliced fresh basil or chopped fresh parsley

Bring a large pot of salted water to a boil. Drain the almonds, then place them in a blender with the almond milk. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a paste and will have brown flecks of almond skin in it. Set aside.

Meanwhile, in a very large, deep skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Once hot, add the chicken. Season with 1/2 teaspoon salt and black pepper. Sauté until lightly browned on all sides and cooked through, about 4 to 6 minutes. Remove to a plate and set aside. Make sure you have the vodka measured and on hand.

To the same pan, add the remaining 1 tablespoon olive oil. Let warm up, then add the onion and remaining 1/2 teaspoon salt. Cook until the onion begins to soften, about 3 to 4 minutes, then add the garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.

Carefully add the vodka (be especially careful if your stove has an open flame). Scrape to deglaze the pan, then let the vodka cook until reduced by half, about 5 minutes. Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer over medium low, adjusting the heat as needed so that the sauce simmers gently (you want it to continue to reduce but not bubble aggressively). Let simmer until thickened, about 10 minutes. Remove from heat and stir in the blended almond mixture until the sauce is smooth and the almond mixture is well incorporated (the sauce will turn a light, creamy red color). Taste and adjust seasoning as desired.

While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce. Toss to coat the pasta, then stir in the chicken, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the nutritional yeast. Serve hot, sprinkled with basil or parsley.

TO STORE: Keep leftover penne vodka in an airtight storage container in the refrigerator for up to 4 days.TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, almond milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.TO FREEZE: Store penne alla vodka with chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating

Course: Main Course

Cuisine: Italian

Keyword: Easy Pasta Recipe, Healthy Vodka Sauce Recipe, Penne Alla Vodka with Chicken

Nutrition InformationAmount per serving (1 (of 8), about 2 cups) — Calories: 475, Fat: 14g, Saturated Fat: 2g, Cholesterol: 28mg, Carbohydrates: 46g, Fiber: 9g, Sugar: 7g, Protein: 24g

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[less-flower]

November 16: Try to make at least two different types of veggies today.

I did not want to cut up a bell pepper for lunch today but I did it. Lunch is the one that is hard for me, it’s so tempting to just throw some cheese on a slice of bread and call it a day.

Dinner is rarely a problem for me, since I’m vegetarian, so most of my cooking contains vegetables. Today was baked polenta with spinach and mushrooms. (Turns out the recipes from the new cookbook are always a bit too fatty for me after years of only cooking Weight Watchers recipes ...)

Treat today: A chocolate muffin (leftover from yesterday’s binge)

I’m quite proud that I managed to not break my one treat rule today. I had a difficult conversation with Mel and I’m definitely fighting to keep my head up and not succumb to negative self-talk but I did not binge or overeat, didn’t touch the chocolates I still have in my cupboard.

(I did not go running because I really did not want to. I would only have gone to make up for the bingeing ...)

Steps: Currently 4k. I will go for a walk soon to get in my MoveItNov activity.

Going to bed on time won’t be too hard today given that I slept about four and a half hours tonight, and I have a headache ...