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Framed Veg

Framed Veg

What can I say? I was in an artistic mood this morning- hence the lovely framing job I’ve done here. I admit I’m one leek shy of a picture, but I don’t think it takes too much away.

This morning dawned crisp and sunny, and though I inadvertently slept in, I made it to the market with time to spare. Most of the root vegetables you see- the parsnip, swede, squash and carrots- are for a for some Root Vegetable Dumplings, a recipe I saw on The Kitchn earlier this week and haven’t been able to stop thinking about since. This Hungarian-inspired dish uses torn-up bread and loads of vegetables- I’ll be tackling it later in the week, and posting my efforts here.

The three leeks will likely be dinner tonight, with some sort of cheesy pasta dish. Have I mentioned that I’m a huge fan of this Heart Healthy Mac n’ Cheese from Mostly Eating? With a high leek-to-pasta ratio and a crunchy bread crumb topping, it always hits the spot.

Other than that, most of my cooking plans this week run toward the sweet end of the spectrum. I’ve decided to give homemade foodie gifts to most of Andrew’s family this year, but have yet to zero in on one idea. Should I tackle a tasty and impressive candy? A favourite holiday cookie? Or go for something healthier, and make my signature granola? If you’ve got any suggestions, I’d love to hear them!

But right now, I’m afraid I have to run; Elf is on TV in a few minutes, and I plan to snuggle up with a tea and enjoy this hilarious holiday tradition.

7 comments

  1. Maya says:

    Those dumplings sound delicious, but question Oh Food Guider. What could I substitute for milk and butter? Dairy in soup (or anything savoury as you know) just feels so wrong.

  2. g says:

    Long time reader, first time commenter….
    I am in needing of a little advice if you have the time. We’re kinda of chicken’d and turkey’d out, not really feeling beef either.
    I want to do up some pork chops, asparagus and maybe some yams instead of potatoes, but I can’t find a an agreeable recipe to follow.
    Any thoughts, alternatives?

    thanks

    ps. do you have an advice section?

  3. Ele says:

    Maya- I bet olive oil would be fine in the dumplings (you really only need a little fat to sautée the veg), and you could probably just use water in place of the milk. My best advice (as a friend) is just to get over the milk thing, though! Seriously, it’s only 2/3 cup in a huuuuuuge batch of dumplings- barely anything :)

    G- You know I don’t eat pork chops, silly ;) Even back in my meat eating days, I tended to stay away from the stuff with bones in- too much work! I’d look on Epicurious, though- they seem to have some good stuff, and I generally trust their reviews:
    http://www.epicurious.com/tools/searchresults?search=pork+chops&x=0&y=0

    Ooh, for yams/sweet potatoes, you should roast them like this:
    http://www.thekitchn.com/thekitchn/vegetable/recipe-roasted-sweet-potatoes-with-star-anise-ginger-lime-101390
    Looks so good!

  4. g says:

    Thank you Ele, I do know that you are a meat free.
    I’ve check out epicurious before, lots of stuff but very few good pictures, I kind of like to know what I’m aiming for when I’m cooking.
    As for the yams dish, it looks great, however I defaulted to potatoes this time round, I will get to them eventually.

    Thank again

  5. Ele says:

    G- Ah, the old picture thing. I’m with you- I like to know what something is supposed to look like before I make it! Ok, what about these brined pork chops from MattBites? They look good and sound interesting- there’s even asparagus in the picture!
    http://mattbites.com/2007/03/15/brine-divine/

  6. MH says:

    thanks woman. G made this last night and it was delicious. I even got the asparagus and mashed potatoes. He is a nice house elf. Thanks for the tip ;)