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December 7, 2015

GIVING THE GIFT OF GOOD FOOD

Showing love for our families and friends is one of the best parts of the holiday season. And while there are so many ways to show we care, finding that perfect gift is always incredibly fulfilling. And no matter the recipient, everyone loves good food, right?

So this holiday season it’s all about stuffing stockings, and stocking the pantry with Foodstand’s Ultimate Good-Eats Gift Guide! Which is why we’re asking you—our trusted source and in-the-know community, to suggest your favorite good-food gifts. If you love it, we want to hear about it, whether it is naughty (e.g., Fifty Shades of ChickenWhat the F*@# Should I Make for Dinner?), nice (e.g., Best of the First Nibs Raaka Chocolate Bar), or nostalgic (e.g., Old Fashioned Popcorn Popper, anyone?).

Nominate your best good-food gifts—books, gadgets, artisanal goods, cheeses, chocolates, charities (basically anything the food-lover in you would want to get or gift this holiday season)—to contribute to the Ultimate Good-Eats Gift Guide!

Share your festive finds from December 7th – 14th. We’ll take your suggestions, share some of the nominees with Savoteur (formerly Daily Secret) and Well+Good, and pick the top 10 to feature in our Ultimate Good-Eats Gift Guide. And one lucky winner who contributes to #GiftGoodEats will win a #GiftGoodEats gift from us at Foodstand.

How can you get involved in this holiday cheer? You have options. You can shout out your good-food favorites on the Foodstand app or share on social media using #GiftGoodEats.

Why? Because the gift of good food is nourishing for everyone. And not only are you sharing your love with family and friends, but you’re also caring for your local community of makers, chefs, and farmers! Now, that’s one helluva happy holidays.


EAT & DRINK


SQUASH LO MEIN by foodbymars

INGREDIENTS

1 medium butternut squash, peeled and spiralized
1 tsp peanut oil or coconut oil, divided
1/2 yellow onion (or 1 small yellow onion), sliced
1 red bell pepper, sliced
8 oz. button mushrooms, sliced
2 cloves garlic, minced
3 cups kale or spinach
Sauce
2 tbsp tamari (gluten-free soy sauce)
1 tsp maple syrup
1/2 tsp toasted sesame oil (plain is fine too, just not as flavorful)
1/2 tsp peanut oil
1/2 tsp ginger (minced, ground or juice)
1/2 tsp turmeric
1/4 tsp black pepper
1/2 tsp garlic powder
topping: sesame seeds

METHOD

In a non-stick skillet, use 1/2 tsp peanut or coconut oil and heat over medium heat. Add butternut squash “noodles” and toss for 5-6 minutes with tongs until tender but al-dente. Set aside for later.

In the same skillet, add remaining 1/2 tsp of oil and add your vegetables (sliced onions, peppers, mushrooms).

Saute with a wooden spoon for approx. 3-5 minutes until soft. Now add in the minced garlic and stir, then add the kale and keep stirring until wilted and well mixed.

Add your sauce and reserved squash “noodles”, keep stirring with tongs and keep mixing until sauce has coated everything and noodles are as tender as you like them. Finally, top off with 1-2 tbsp of sesame seeds. and mix once more. Serve!

Serves 2



HUMMUS by JenniferEmilson, adapted from Yotam Ottolenghi

INGREDIENTS

1 1/4 cups dried chickpeas
1 tsp baking soda
6 1/2 cups water
1 cup plus 2 tbsp light tahini paste
4 tbsp freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tbsp ice-cold water
salt
2 tbsp pine nuts, toasted in the oven or friend in a little unsalted butter
chopped mint, to garnish
cooked turkey, chopped, to garnish
 

METHOD

Cover the chickpeas with cold water at least twice their volume in a large bowl, and leave to soak overnight.

The following day, drain the chickpeas, and add to a medium saucepan over high heat along with the baking soda. Cook for 3 minutes, stirring constantly. Add the water and bring to a boil. Cook for 20-40 minutes, skimming off any foam and skins that float to the surface.

Drain the chickpeas once they are tender but not yet mushy. You should have about 3 2/3 cups. Add to the food processor and process until you get a stiff paste. With the machine running, add the tahini, lemon juice, garlic, and 1 1/2 teaspoons salt. Slowly drizzle in the iced water and mix for about 5 minutes, until you get a very smooth and creamy paste.

Transfer to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. (If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.)

When ready to serve, make a slight hollow in the center of the bowl of hummus. Spoon the turkey into the hollow, and garnish with the mint and pine nuts.

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