Recipe: Copycat Red Lobster Biscuits
Posted by Jenny Lewis Categories: Breakfast, Side Dishes, Snacks, Comfort Food, Recipes, Cheese, Vegetarian, America, Baking,
Seafood is not that big a thing around Gear Live’s virtual offices. And while I can’t speak for the other editors, I’ve been known to hit up the neighborhood Red Lobster solely for the biscuits. Unfortunately, the staff at the ol’ RL didn’t take kindly on a person who goes in alone and has nothing but biscuits, a side salad and water. That left me trying to recreate the little starchy wonders at home.
Ingredients:
- 1/4 cup margarine or butter
- 1/4 teaspoon garlic powder
- 2 cups of baking mix (I use Bisquick)
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese
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Recipe: Tzaziki
Posted by Jenny Lewis Categories: Appetizers, Snacks, Recipes, Condiments, Dairy, Mediterranean,
I can’t even come up with words to properly convey my feelings for tzaziki. Cool, creamy, and fantastic with everything from vegetables to steak. It’s incredibly easy to make, and incredibly easy to customize to your own taste.
Ingredients:
- 2 cups plain yogurt (this can be regular yogurt or Greek yogurt, fat free or as fatty as you’d like, as long as it’s plain)
- 1 cucumber, peeled and seeded
- 1 or 2 pinches of salt
- 1/4 cup fresh mint
- 3 cloves of fresh garlic or 1 tablespoon of pre-minced garlic from a jar
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BBQ Tofu Recipe
Posted by Monica Edwards Categories: Dinner, Features, Recipes, Vegan, Vegetarian, America, Baking, Barbecuing,
This recipe was passed to me from a friend who has been a vegetarian all her life. So, needless to say, she has an arsenal of delicious veggie recipes that I have gleaned to add to the eclectic bunch that I rotate throughout the week. I love this particular recipe for tofu because everyone (including my kids) who has tried it, loves it. And it makes tofu taste like you would never believe. It has a few ingredients that one might seem would not be paired together but all of the flavors blend so well and it is a recipe to be tried on the naysayers of tofu. It is a meal that needs an extra day to prep, but it is so easy and foolproof. It is a healthy, protein packed meal that you will feel good about feeding to your kids. Serve it on top of white or better yet, brown rice; I like to add a green vegetable on the side to add that bit of color to please the eyes as well as the palate. I usually go with broccoli or green beans, but also love asparagus lightly sauteed with some olive oil and kosher salt and freshly ground pepper.
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Garlic and Lemon Thyme Salmon Recipe
Last night my family and I enjoyed a lovely dinner of pink salmon and freshly picked bush beans, provided by our kind and generous neighbors. One of our neighbors gave us the salmon and another neighbor generously offered to let us pick beans in their bountiful garden. So keeping up with our Eat Local Challenge was as simple as right next door. The salmon was caught in the San Juan Islands, in Washington. We fully enjoyed this flaky delicacy. Even the kids who are 4 and under (whom sometimes are not quite as appreciative of good food), loved it and asked for seconds. So without further ado, the recipe which I altered a bit from All Recipes:
INGREDIENTS:
- 2 (1.5 pound) salmon fillets
- 1 head garlic, peeled
- 1/2 cup olive oil
- Several sprigs of fresh lemon thyme, pick off leaves
- 1 teaspoon salt and pepper to taste
DIRECTIONS:
- In a food processor, process garlic to a rough mince, add thyme and olive oil and pulse a few times to combine.
- Lay fish fillets in a baking dish, skin side down. Do not oil the pan unless you want the skin to come up easily. I prefer for the skin to stick to the pan for easy removal. Rub garlic mixture over fish. Cover and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Remove cover. Bake in preheated oven for 15 minutes. Do not overcook. I had 3 fillets and it took about 8-10 minutes longer to get it cooked through.
Serve immediately, enjoy!
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Moroccan Beet Green Salad Recipe
Posted by Kate McQuown Categories: Dinner, Holiday Cooking, Kosher Cooking, Recipes, Salad, Vegan, Vegetables, Vegetarian, North Africa, Frying,
Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!) Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber. Properly cooked and seasoned, greens are swooningly delicious, yet even a huge serving is low calorie. In order to provide those huge servings, I usually buy extra spinach (this year buy in a bunch, not a bag, or buy a bunch of Swiss chard instead) and mix both greens together. This salad’s lemony spiciness complements the holiday’s rich meat and chicken main dishes.
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