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cooking
Wednesday, March 09, 2011
Cooking with Farmscape
Spicy Orange Broccoli, Bok Choy, and Tofu
The first time I made this, I experimented with a method of cooking tofu called dry frying. I'm not a huge fan of raw tofu, and I hate how much oil goes into a dish to fry it, so this was a revelation for me. Combined with some fresh winter veggies like broccoli and bok choy and a spicy citrus sauce, it provides a nutritious and delicious meal!
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Friday, February 25, 2011
Cooking with Farmscape
Turnip-Potato Gratin
Tired of only using turnips in soup? Try this hearty and rich gratin. While this version of the recipe uses turnips, you can use almost any combination of root vegetables like rutabaga and parsnips.
Sunday, February 13, 2011
Cooking With Farmscape
Valentine's Day Edition
Looking for a last minute Valentine's Day treat? Here's what I'm taking into the office tomorrow:
Cupcakes may be on their way out, but it doesn't make them any less delicious.
I used this beet cake recipe and just adjusted the cooking time down to about 20 minutes. It made about eighteen large cupcakes.
Spread on some cream cheese frosting and have some fun with the decorations!
Happy Valentine's Day!
Monday, February 07, 2011
Cooking with Farmscape
Curry Roasted Cauliflower
This roasted cauliflower gets an extra bit of zip from the curry powder. A simple and quick way to prepare a head of cauliflower, and a delicious way to enjoy it!
Wednesday, January 26, 2011
Cooking with Farmscape
Vegetarian Mu Shu
I considered ordering Chinese food to enjoy while watching the State of the Union address last night, but experienced a wave of guilt when I saw my harvest basket full of bok choy --the winter crop that just keeps on coming. I'd been eying a recipe from Vegetarian Times' July 2008 issue for bok choy and shiitake mu shu wraps and decided to give it a spin. It turned out great - more delicious, healthful, and inexpensive than takeout would have been, for sure.
Below is the recipe as I cooked it: