Comments on: Share Your Best Meal of The Week http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/ The Official Whole Foods Market Blog Tue, 14 Feb 2012 16:14:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sara Shadbolt http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/#comment-27329 Sara Shadbolt Tue, 25 Aug 2009 03:41:13 +0000 http://blog.wholefoodsmarket.com/?p=1647#comment-27329 I live in British Columbia in Canada, where there is a big Punjabi East Indian component to the population. I have come to love East Indian food and recently acquired a GREAT cookbook called "Everyday Indian" by Bal Arneson, which I heard about on a local radio station talk show. I had to go out and buy a few extra spices, but it was worth it. I made one vegetarian dish which proved VERY popular at a (non-Indian) potluck - kidney bean and yam stew with oranges. The spices are delicious and not too hot. It's not exclusively vegetarian, there are several meat dishes in the book as well, but it does certainly widen anybody's vegetarian repertoire. The dishes are easy to make and Bal doesn't believe anyone should spend more than 25 minutes in the kitchen cooking up a meal. She has also adapted many East Indian dishes to use more healthy and organic ingredients. I would recommend it to anyone that wants to experiment with new tastes. I live in British Columbia in Canada, where there is a big Punjabi East Indian component to the population. I have come to love East Indian food and recently acquired a GREAT cookbook called “Everyday Indian” by Bal Arneson, which I heard about on a local radio station talk show. I had to go out and buy a few extra spices, but it was worth it. I made one vegetarian dish which proved VERY popular at a (non-Indian) potluck – kidney bean and yam stew with oranges. The spices are delicious and not too hot. It’s not exclusively vegetarian, there are several meat dishes in the book as well, but it does certainly widen anybody’s vegetarian repertoire. The dishes are easy to make and Bal doesn’t believe anyone should spend more than 25 minutes in the kitchen cooking up a meal. She has also adapted many East Indian dishes to use more healthy and organic ingredients. I would recommend it to anyone that wants to experiment with new tastes.

]]> By: cooking4carnivores http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/#comment-25835 cooking4carnivores Tue, 16 Jun 2009 18:07:11 +0000 http://blog.wholefoodsmarket.com/?p=1647#comment-25835 hands down the breakfast nachos i had on vacation in playa del carmen mexico. i have to figure out how to make these at home! http://www.cooking4carnivores.com/2009/06/breakfast-nachos.html hands down the breakfast nachos i had on vacation in playa del carmen mexico. i have to figure out how to make these at home!

http://www.cooking4carnivores.com/2009/06/breakfast-nachos.html

]]> By: HoneyBee http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/#comment-25319 HoneyBee Fri, 12 Jun 2009 23:58:58 +0000 http://blog.wholefoodsmarket.com/?p=1647#comment-25319 I am a new vegan (6 weeks) and I found a wonderful recipe for vegan fajitas: saute 4-6 portobello mushroom slices and 1/4 sliced onion in tablespoon of olive oil for about 3-5 minutes, add black pepper and 1/4 pack of store bought fajita seasoning (your favorite brand)along with 1/4 cup water; let simmer 5 minutes. Warm tortillas as you chop up tomatoes. Placed mushrooms & onions in warmed tortillas along with lettuce & tomatoes, wrap them up and a fantastic, quick meal is done! I am a new vegan (6 weeks) and I found a wonderful recipe for vegan fajitas: saute 4-6 portobello mushroom slices and 1/4 sliced onion in tablespoon of olive oil for about 3-5 minutes, add black pepper and 1/4 pack of store bought fajita seasoning (your favorite brand)along with 1/4 cup water; let simmer 5 minutes. Warm tortillas as you chop up tomatoes. Placed mushrooms & onions in warmed tortillas along with lettuce & tomatoes, wrap them up and a fantastic, quick meal is done!

]]> By: Joe http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/#comment-24751 Joe Thu, 11 Jun 2009 22:04:24 +0000 http://blog.wholefoodsmarket.com/?p=1647#comment-24751 Thanks, Paige! As an FYI, the photo credit goes to the very talented Austin-based photographer Russell T. Clayton. Thanks, Paige! As an FYI, the photo credit goes to the very talented Austin-based photographer Russell T. Clayton.

]]> By: Bethany N. http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/#comment-24706 Bethany N. Thu, 11 Jun 2009 20:26:40 +0000 http://blog.wholefoodsmarket.com/?p=1647#comment-24706 One of my favorites lately has been chicken with a mushroom sauce over fresh fettucine. I like to sear the outside of the chicken breast in a French skillet, giving the breasts a nice color and then tossing in a handful of chopped shallots, just cooking them together for a couple minutes. Separately I cook portabellos and white mushrooms, cut into bite sized chunks, in a tablespoon or so of butter, until they're soft and fragrant. Season them with sea salt & freshly ground pepper. Back to the chicken skillet, remove the breasts and let them rest, off of the heat. Add a cup of riesling to the pan with the shallots, add the mushrooms and stir until the the wine is cooked down. Add a half cup of heavy cream and a tablespoon of butter mixed well with a tablespoon of flour to the riesling and shallot mixture, whisking until you reach a good consistancy. Reduce heat and add the mushrooms and chicken breasts, cooking another 15 minutes or until breasts are cooked. Serve over al dente fettucine. Tweak the recipe to whatever is inexpensive at WF, some slices of red pepper or different mushrooms will add variety. Garnish with rosemary. One of my favorites lately has been chicken with a mushroom sauce over fresh fettucine. I like to sear the outside of the chicken breast in a French skillet, giving the breasts a nice color and then tossing in a handful of chopped shallots, just cooking them together for a couple minutes. Separately I cook portabellos and white mushrooms, cut into bite sized chunks, in a tablespoon or so of butter, until they’re soft and fragrant. Season them with sea salt & freshly ground pepper. Back to the chicken skillet, remove the breasts and let them rest, off of the heat. Add a cup of riesling to the pan with the shallots, add the mushrooms and stir until the the wine is cooked down. Add a half cup of heavy cream and a tablespoon of butter mixed well with a tablespoon of flour to the riesling and shallot mixture, whisking until you reach a good consistancy. Reduce heat and add the mushrooms and chicken breasts, cooking another 15 minutes or until breasts are cooked. Serve over al dente fettucine. Tweak the recipe to whatever is inexpensive at WF, some slices of red pepper or different mushrooms will add variety. Garnish with rosemary.

]]> By: Alex http://blog.wholefoodsmarket.com/2009/06/share-your-best-meal-of-the-week-5/#comment-24455 Alex Thu, 11 Jun 2009 15:58:37 +0000 http://blog.wholefoodsmarket.com/?p=1647#comment-24455 My best meal of the week was this incredible Charred Calamari Salad that we made. We got the whole baby calamari from Whole Foods and grilled it until it was charred and then put it over a bed of salad made up of avocados, cherry tomatoes, and sliced red onions with lemon juice and parsley. The perfect summer dinner! http://recessionrecip.es/2009/06/09/charred-calamari-salad/ My best meal of the week was this incredible Charred Calamari Salad that we made. We got the whole baby calamari from Whole Foods and grilled it until it was charred and then put it over a bed of salad made up of avocados, cherry tomatoes, and sliced red onions with lemon juice and parsley. The perfect summer dinner!

http://recessionrecip.es/2009/06/09/charred-calamari-salad/

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