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H(APP)Y BIRTHDAY, MR. PRESIDENT

February 15, 2016

Photo @LannyGoLightly

POLICY AND THE PRESIDENCY

Food issues have not yet made it into the current campaigns for presidency with any gusto, but this doesn’t mean that food and policy are strangers. Articles and conversations on #foodpolicy have made quite a stir on the new Foodstand 2.0 app this week—yes that’s right, our updated app is live!

We’ve been asking our Behind The Platers “If you could ask the future president to consider a food issue that needs to be addressed, what would it be?” We’ve gotten a range of responses from Jill de Jong suggesting regulating food additives, to Simran Sethi discussing the Trans-Pacific Partnership. And since today is Presidents Day, we put the same question to you, the constituency! Share your #foodpolicy articles, thoughts and questions on the Foodstand app, and take a food stand!


EAT & DRINK


GRILLED PORTOBELLO MUSHROOM, BLOOD ORANGE AND KALE SALAD by gingerandchorizo

INGREDIENTS

For the salad:
2 Portobello mushrooms, brushed clean
1/2 large carrot, julienned
1 bunch kale, remove the tough ribs
2 blood oranges (or ordinary oranges), segmented
For the mushroom marinade:
50 ml tamari (or regular soy sauce)
50 ml mirin
juice of 1/2 lemon
1 tbsp. freshly grated ginger
For the carrot, miso ginger dressing (makes scant 1 cup):
1/2 large carrot, grated
1 scant tbsp. freshly grated ginger
1 heaped tbsp. white miso
1 tbsp. rice vinegar
juice of 1/2 lime
juice of 1 blood orange (or ordinary orange)
1 tbsp. sesame oil
3 tbsp. olive oil /vegetable oil

METHOD

Marinate the mushrooms with the tamari marinade for at least 30 minutes, turning every now and then. Set aside.

Prepare the dressing by combining all ingredients—it will be thicker than usual salad dressing. Have a taste, and adjust the seasoning until you achieve a slightly spicy and sour taste. Set aside.

Grill the mushrooms for about 16-20 minutes, Turn once, halfway through. Once cooked, slice the mushrooms and then add the slices back to the sauce in the baking dish. Set aside while you assemble the salad.

When the mushrooms are on the grill, massage the kale leaves with olive oil until soft, and tear them into smaller pieces as you go. Then add the carrot dressing and continue to massage the leaves for another minute. Divide the dressed kale between two plates, and arrange the sliced mushrooms, orange, and julienned carrot on the bed of kale. Spoon over more dressing and serve immediately.

Serves 2

 


PENNE WITH WHITE BEANS AND KALE by annefood

INGREDIENTS

5 cloves garlic
1 yellow onion
3 large bunches lacinato kale
1 15 ounce can great northern beans, rinsed and drained
extra virgin olive oil
sea salt
freshly ground black pepper
16 ounces brown rice penne
grated Pecorino Romano, for garnish

METHOD

Mince the garlic and set it aside. Peel and quarter your onion, and slice thinly. Add a big splash of olive oil (about 1/4 cup) to a deep sauté pan over medium heat. Add the onion, and cook until beginning to soften.

Meanwhile, rinse your kale, remove the ribs, and slice crosswise into thin ribbons. Set aside.

Push the onion to the edges of your pan, and add a splash of olive oil and the garlic to the center. Cook for a minute or so, until the garlic is fragrant but not brown. Stir the onions and garlic together.

Add the kale ribbons. Turn the heat down slightly. Season with a good pinch of salt and freshly ground black pepper. Then add 1/2 cup water and cook the kale, stirring periodically, until softened. If the pan becomes too dry, add another splash of water and stir—the water will evaporate.

Meanwhile, set a pot of salted water to boil. Add your penne and a splash of olive oil to the water and cook according to package directions (10-13 minutes for brown rice pasta). When you add your pasta to the water, add your beans to the kale mixture and stir.

Drain your penne and add the noodles to the kale mixture. Stir to combine, and season with additional salt and pepper if needed. Serve with grated Pecorino cheese and a drizzle of olive oil.

Serves 4-6

Features

SH*T OUTTA (POT)LUCK

February 1, 2016

Photo @etsummer

THE MEAL WITHOUT A MENU

This Sunday is Super Bowl 50. And for those of you who aren’t diehard football fans, here’s what you need to know: the Carolina Panthers are playing the Denver Broncos, and everyone loves a good potluck. People take their football very seriously, and people also take their football food very seriously. The best way to eat on Super Bowl Sunday? Have a potluck!

American football has a fairly long history dating back to the mid 19th century, but potluck goes back even further. The first mention was by writer Thomas Nashe in 1592. It came to mean taking what is offered to you, specifically referring to an unexpected dinner guest being fed whatever the family had prepared that evening, regardless of his or her food preferences. Often dinner was cooked in a cast-iron pot on the hearth, and it was the luck of the pot what dinner might be that evening.

Today’s potluck supper where guests are asked to bring a dish to share developed in the late 19th century in North America. Potluck dinners often lack a cohesive menu—the element of not knowing what dinner will be goes back to Nashe’s original 16th century reference. Because everyone contributes to the meal, potluck suppers grew in popularity at churches and organizations because they distribute the cost and time involved with preparing a meal among many. Plus there’s something for everyone!

I was recently invited to a reoccurring potluck movie night with some friends I’ve made in my new town. They emailed a sheet of rules for one’s dish, which included being able to eat it with only a fork, bringing and serving it in a dutch oven or casserole with a lid, and nothing too saucy. Yes, people are very serious about their potlucks. But Super Bowl Sunday calls for something a little less strict… After all, messy finger foods are a must—wings, anyone?

You may not follow the NFL, but we all love an excuse to eat. Particularly when it comes to delicious homemade food, on a couch, with your friends. Be a part of our party and share what you’re bringing to the potluck on the Foodstand app! Can’t wait to see your football feast!


EAT & DRINK


LAMB BIRYANI by JenniferEmilson

INGREDIENTS

1.5 tsp whole black peppercorns
1.5 tsp cumin seeds
1 tsp cardamom seeds, removed from the pods
1.5 tsp coriander seeds
1-2″ cinnamon stick, broken up
1/4 tsp freshly grated nutmeg
7 whole cloves
1 tsp cayenne pepper
1 tsp salt
1/2 tsp saffron threads
2 tbsp boiling water
3 tbsp canola or olive oil
4 large onions, thinly slices (slice from the north to the south poles!)
1 tbsp fresh ginger, chopped
1 tsp fresh turmeric, grated or finely chopped
4 cloves garlic, minced
2 lb lamb (chops or relatively lean cut) cut into 1″ cubes
1.5 cups of greek yogurt
2 cups basmati rice
3 tbsp sliced or slivered almonds
2 tbsp currants, plumped up in boiling water and then drained
2 fresh serrano peppers, sliced, or 1 tbsp pickled jalapeños
2 fresh red chilli peppers
3 tbsp fresh cilantro, loosely chopped

METHOD

SPICE MIXTURE
Combine the first seven ingredients in a small bowl. Heat a heavy skillet over medium high heat. Once hot, add all the spices. Cook for about 60 seconds, till fragrant, shaking the pan to move the spices around. But don’t burn. Transfer from pan into a spice or coffee grinder or mortar and pestle. Let cool. Then grind as fine as you can get (the cinnamon will be the most challenging) Add the cayenne and salt.

In a small bowl add the saffron and crush with the back of a spoon to make the fronds smaller. Add the boiling water. Stir and set aside for the rice.

TO MAKE THE LAMB
Heat the oil in a large pot (must be ovenproof) or dutch oven over medium high heat. Add the onion slices. Cook until well browned. This could take 10-15 minutes. Once all browned, removed 2/3 of the onions for later.

Add the chopped ginger, garlic and turmeric. Saute with the onions for about 3 minutes. Don’t let the garlic burn—reduce heat if necessary.

Bring the heat back up to medium high. Push the onion garlic mixture to the edges and add the lamb cubes. Add a bit of oil if necessary. Brown well on the first side (don’t move the lamb pieces around). Add the spice blend you made earlier and stir in well. Add the greek yogurt. Stir once, the yogurt should be just starting to bubble away. Cover and reduce heat to low and cook till the lamb is tender, about 45 minutes to an hour. (Check at 45 minutes.)

While the lamb is cooking, prepare the rice—place the rice in a strainer over a bowl. Run cold water over the rice, stirring it with your hands in the strainer, and then draining the water. Keep doing this until the water in the bowl is clear. Then leave the rice in the strainer in the bowl with clear water to sit for about 30 minutes.

Bring a large pot of water to a boil. Drain the rice well and add to the pot. After the water returns to a boil, cook for 5 minutes. Drain it and return to an empty bowl. Drizzle the saffron water over the rice.

Preheat oven to 350F. Take a large lidded casserole dish or braising pan that will hold all the rice and lamb and spray or butter it lightly.

Take the rice and spread 1/3 of it in the dish. Spread half of the lamb mixture evenly over the rice. Repeat with another 1/3 of the rice, and then the other half of the lamb. Top with the remaining rice. Add the red chilli peppers to the top.

Cover with tin foil. Then place the lid on top of the foil to create a tight seal. Bake for 40 minutes. When you remove from the oven, be careful when you remove the foil—there will be steam.

At this point you will be removing the top layer of rice, and setting aside temporarily. Combine the remaining lamb and rice in the casserole dish. Taste and adjust any seasonings. Add 2 tbsp of the fresh cilantro to the mixture. Pile this up on a serving platter or bowl. Cover with the remaining rice.

Strew the remaining onions you sautéed earlier over the entire dish. Garnish with the almonds, currants and sliced serrano peppers. Top with the red chili peppers and see if anyone will grab one!

Serves 8

 


VEGGIE CHILI AND CORN CHIPS by annefood

INGREDIENTS

3 tablespoons extra virgin olive oil
1 red onion, diced
1 yellow onion, diced
1 large jalapeño, minced
2 tablespoons minced garlic
2 medium heads broccoli, cut into small florets
1 small bunch kale, chopped
2 small zucchini, cut into a large dice
1 box mushrooms, sliced
1 bag frozen corn

4 tablespoons chili powder
2 tablespoons cumin
1 tablespoon sea salt
approximately 10 grinds black pepper
24 shakes green Tabasco
1 bottle of beer
1 can black beans, rinsed
1 can red kidney beans, rinsed
1 can pinto beans, rinsed

chopped scallions
grated cheese, if desired (I recommend goat or cow’s milk cheddar, or Manchego)

quality store-bought corn tortillas (they should only have 4 ingredients: masa, oil, salt, and water!)
extra virgin olive oil
sea salt

METHOD

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Cut small corn tortillas into six pieces each, and toss with olive oil. Spread the pieces into a single layer on your baking sheet and sprinkle with sea salt. Bake until the chips are turning lightly golden and beginning to crisp. Set aside.

Add the first set of ingredients to a large, heavy-bottomed pot over medium heat, in order. You can chop as you go along, as the first ingredients need a bit more cooking time.

Then add the second set of ingredients, and turn the heat to low. Simmer for 20 minutes. Scoop the chili into bowls and garnish with scallions and grated cheese. Add a few chips and eat up!

Serves a crowd.

Features

Food Finds From the Campaign Trail: Iowa Caucus Edition

February 1, 2016

Today is a big day for Foodstander, Michael Halle. Michael is Hillary Clinton’s Caucus Director, and as you know, the Iowa Caucuses take place tonight! He has been living in Iowa for the last year, running the show for Former Secretary Clinton. It goes without saying that he has been quite busy lately, but the man has to eat, right? Michael let us pick his brain about what fuels the folks at Hillary for America, and shared some of his best Iowa food finds.

The Top 5 Spots in IA:

1. Proof, Des Moines — chef-owned and driven with an amazing wine program.

2. B&B Grocery, Meat & Deli, Des Moines — local dive with amazing sandwiches and hand cut steaks/beef/pork.

3. Atlas, Iowa City — a classic.

4. Fuel Nest, Mt. Vernon — best coffeeshop in Iowa.

5. NewBo City Market, Cedar Rapids — the Iowa version of Chelsea Market (at least it’s trying to be!).

 

Weird / Unique finds:

Archie’s in Le Mars has an amazing wine list.

Tenderloin sandwiches (an Iowa staple): flattened and fried pork loin served on a bun with pickles, onions, and mustard — see Smitty’s Tenderloin Shop.

John’s Grocery in Iowa City — great wine and beer at amazing discount rates.

Toppling Goliath Brewing Co. in Decorah — it will become a big national microbrewery. Fantastic IPA and special releases.

The Mangalista pork chop at 801 Chophouse.

La Quercia Cured Meats. It has national recognition and is still amazing.

 

+ Healthy Stuff

  • Did you know the Des Moines Farmers Market was voted one of the top 15 farmers markets in the country in 2015? It is a scene every Saturday during the summer.
  • And, there are roadside stands everywhere with local produce during summer!
Features

I CAN feel my face when I’m wit’chu…

January 25, 2016

Photo @tanakaname

CANNING!

THE PERKS OF PRODUCE PRESERVATION

Fresh and seasonal. Two top qualifiers for good eating. Eating fresh and in season is indeed a great thing, but fresh produce isn’t always available year-round. After all, the deal with eating “in season” is that plants have seasons when they are, and aren’t producing food!

Technology has given us many gifts (hello, Foodstand) but sometimes old school is best. Back when flying corn from Mexico so that New Englanders could enjoy a “fresh” cob in February wasn’t an option, people canned the kernels to enjoy the sweetness all year long. Not only were underground cellars used for storing root vegetables, they were also the perfect place for shelves of salted meats and fish, and canned produce.

Don’t let the thought of colorless peas and carrots of the 1950s dissuade you, produce well-preserved in jars at its peak can actually be quite delicious. It is true that some vitamins decrease significantly with time after harvest—significant amounts of Vitamins A and C, for example—but others remain more intact. And often times poorly stored “fresh” produce loses more nutritional value than that which has been properly canned and stored.

Preserving food for winter prevents waste if you’re growing a large crop, and allows you to save money in the summer by buying in bulk from the farmers market. Plus, you’ll impress all of your hipster friends with your collection of rad jars… And having some beautiful ingredients on hand for a stir fry, or blueberries for a warm fruit compote on homemade pancakes is a great way to brighten up any dreary winter day. Eating strawberries in the form of jam on a hot, crisp piece of toast with butter in December? Perfection.

Are you ready to #GetReal by canning your own food? Serious Eats’ A Beginner’s Guide to Canning is a great place to start. Want the lowdown on the necessary tools? Check out Food52’s Mrs. Wheelbarrow’s 9 Essential Tools for Pickling and Preserving. Ready for some recipes? Ball’s Recipe Index for preserving indicates the method and difficulty level to make the process as easy as possible.


EAT & DRINK


PICKLED CAULIFLOWER by Ball

INGREDIENTS

3 quarts cauliflowerets (about two large heads)
1 1/2 cups peal onions
1/4 cup Ball Salt for Pickling & Preserving
2 cups sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
1 quart vinegar, 5% acidity
1 hot red pepper (optional)

METHOD

PREP: Wash cauliflower and hot red pepper, if using, under cold running water; drain. Cut cauliflower into individual cauliflowerets—measure 3 quarts cauliflowerets. Peel onions—measure 1 1/2 cups peeled onions. Combine cauliflowerets, onions, and salt. Cover onions with ice. Cover and let stand 2 to 3 hours in refrigerator. Drain onions. Rinse onions under cold running water; drain. Cut a small slit in hot pepper on two opposite sides.

COOK: Combine sugar, mustard seed, celery seed, turmeric, and vinegar in a large saucepan. Add hot pepper, if desired. Bring mixture to a boil. Add cauliflowerets and onions. Reduce heat to a simmer (180°F); simmer 5 minutes. Remove hot pepper and discard.

FILL: Pack hot vegetables and pickling liquid into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F ) in boiling-water canner. Repeat until all jars are filled.

PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

 


SPICED APPLE SLICES by inhabitat

Photo credit: Neal Foley

INGREDIENTS

8 – 10 pounds sweet, crisp apples
1/4 cup lemon juice
1 1/2 cups granulated sugar
2-3 cinnamon sticks
2 teaspoons whole cloves
4-5 whole allspice berries
1 teaspoon ground ginger
2 cups water
1 1/2 cups vinegar
2/3 cups agave, if desired

METHOD

Wash, core, and peel apples, then cut lengthwise into eighths. Sprinkle with lemon juice to prevent them from browning, and set aside. Combine the remaining ingredients in a large saucepan and bring to a boil, slowly. Drain your apple wedges and add them to the liquid mixture, then cover and simmer for 5 minutes.

Use a slotted spoon to pull the simmered apples out of the mixture and pack them into the sterilized, pre-warmed jars, leaving 1/2 an inch of headspace. Then, use a ladle to pour the syrup over the apples, covering them, but keeping that 1/2 inch headspace. Remove any bubbles with a plastic spoon handle or bubble remover, clean the rim, apply and adjust the lid and cap, and then process for 20 minutes in a boiling water canner.

Features

HIGH RESOLUTION

January 4, 2016

Photo @JenniferEmilson

#GETREAL: REAL FOOD RESOLUTIONS FOR 2016

Last week I watched Michael Pollan’s new film “In Defense of Food” on PBS that was featured in last Monday’s REVEL. If you missed it, you can check it out here—it’s inspiring. It reveals eating habits across the globe, health consequences, and how our changing food system has shaped the Western diet. The takeaway? A reinforcement of Pollan’s ubiquitous seven-word guideline: “Eat Food. Not too much. Mostly plants.” The solution is straightforward and attainable, and can be really fun!

Every January, we make resolutions that we aim to accomplish, but are often a distant memory once March rolls around. Why? Because happy, healthy living isn’t, and shouldn’t be, about deprivation and limitation, or setting absurd goals. It’s about embracing realistic, fulfilling resolutions. 2016 is here, and it’s time to make some real food resolutions that will really stick. I turned to our team to ask one simple question: “What real food resolutions are YOU going to #GetReal about in 2016?” Here are our #GetReal goals.

Rachna (@Rachna) is going to #GetReal by trying a new family recipe once per week, and not eat things in bags. Udi (@Udi) is going to eat less meat. Summer (@sugardetoxme) is going to reduce her sugar intake, always and forever. She’s also going to grow more of her own herbs and food in her Brooklyn apartment. Annie (@Anniemelia) is going to shop at the farmers market more, and know where her food comes from. Lauren (@lauren) is going to start composting, and cut back on processed foods. And I (@annefood) am going to branch out of my comfort zone by trying new fruits and vegetables.

So now we turn the question over to you, O’ Trusty Foodstanders! Maybe you’re going to make a real food breakfast for yourself every morning, generally cook more, or eat locally and in season. Perhaps you’ll ask more questions at restaurants, or talk to your farmers at the farmers market. Or simply #GetReal about eating real food like Michael Pollan (non-processed, only eat things that will eventually rot…). Tell us what you’re going to #GetReal about when it comes to your food choices this year—share on the Foodstand app using #GetReal. Because real resolutions go well beyond the month of January. Happy 2016!


EAT & DRINK


Kohlrabi Kimchi by gingerandchorizo

INGREDIENTS

For the kimchi
3 large kohlrabi, peeled and cut into bite size pieces
2 carrots, peeled and julienned
1.5 tbsp. of good quality sea salt
For the seasoning paste
3 spring onions, trimmed and finely sliced
2 cloves of garlic, peeled and minced
1 (2cm) piece fresh ginger, peeled and minced
2.5 tbsp. Korean chili powder
2 tbsp. fish sauce
1 tsp. sugar

METHOD

In a large mixing bowl, combine the kohlrabi and sea salt. Let it stand for about 30-45 minutes. When the time is up, drain the water from the mixing bowl and keep it for the seasoning. Rinse the kohlrabi once.

To prepare the paste, put all the ingredients plus the salt water that drained from the kohlrabi in a bowl. Mix well until you get a paste.

Combine the salted kohlrabi and carrot in a large mixing bowl. Use your hands (with gloves) and gently incorporate the paste into the kohlrabi and carrot, making sure all the vegetables are coated with the paste (about 5 minutes).

Transfer the mixture into a clean glass jar and really push all the vegetables down and allow some head space inside the jar. Seal with the lid, and leave it in a cool dry place (or on the kitchen counter) for 1 day.

After 1 day, you can enjoy the kimchi already and keep the jar in the fridge for the rest of the time.

Makes about one 1-litre jar.

 


Veggie Pot Pie by thehappyorg

INGREDIENTS

1 medium yellow onion, chopped
2 cups carrots, chopped
2 cups fresh corn
1 cup green beans
1 cup peas
3 1/2 heaping cups portobello mushrooms, chopped
1 cup gluten free flour
4 cups vegetable broth
1/2 cup coconut milk
1 large sprig rosemary
salt and seasonings to taste
1/4 cup french fried onions + more to top ramekins
Your favorite biscuits to top it off

METHOD

Preheat oven to 350 degrees F. Heat a medium-sized, deep pot over medium heat and lightly coat with olive oil. Add onion and carrots. Cook until soft, about 5 minutes. Add the flour and stir, then pour in the vegetable broth and stir until incorporated. Add coconut milk, rosemary sprig and stir. Simmer on low heat until the mixture thickens for about 10 minutes.

Once the sauce has thickened, add all of the remaining vegetables and cook for 5 more minutes. Taste and season, adding more salt/seasonings if needed. Remove the rosemary sprig and divide the mixture evenly between 4-8 small ramekins or a large baking dish. Top with extra french fried onions.

Place the ramekins on a baking sheet and bake until the onions are golden brown and the filling is slightly bubbly, for about 10 minutes. Let cool for 5 minutes and enjoy!

Features

WELL, STUFF MY STOCKING!

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.

Features

GREEN YO’SELF FOR FOOD DAY!

October 19, 2015

Cozy up to your favorite fruit or veggie.
Apply Foodstand’s green filter to #GreenYoSelf!

This Saturday, October 24th is Food Day—an initiative to inspire good eating and improve food policies. One of Food Day’s goals is to promote a greener diet—and we totally dig that, so we need your help to spread the word!

In celebration, we want to call upon all Foodstanders to show how you eat green! Snap a selfie with your favorite fruit or veggie and apply the Foodstand app’s green filter to #GreenYoSelf. You’ll be entered to win a green (obviously) Cuisinart Smart Stick and help celebrate Food Day by getting closer to the source of your food and joining with others on Foodstand!

What makes for a greener diet? Brussels sprouts, broccoli and kale certainly qualify. But eating green can take many forms. Michael Pollan’s ubiquitous statement, “Eat food. Not too much. Mostly plants.” is a great place to start. And plants don’t have to be green— plants of all colors (e.g., beets) help work toward a greener diet.

How about eliminating processed foods? Potato chips fortified with Vitamin A might sound like a great excuse to chow down on your favorite crunchy snack, but it’s best to get Vitamin A from a real food source, like sweet potatoes or winter squash. So make sweet potato chips in your oven, instead! There are a lot of lurkers in processed foods, like unnecessary sugars, fats and chemicals. Carefully reading ingredient labels and eliminating the foods that have these guys hiding inside will do wonders for working toward a greener diet.

Oh, and if you haven’t noticed, the Foodstand app is now available for all iPhone users (no invite code needed)! If you haven’t already, download it here and invite your friends to do the same! Spread the good food word! Perfect timing with Food Day, eh? We think so.

 

EAT & DRINK



GREEN DINNER

 

Introducing kale into your diet like Foodstander @AMK with her huge harvest is an awesome way to bulk up a meal with vitamins and nutrients. Want a recipe? Kale Coconut Fried Rice from @cravingsinamsterdam is a green eating variation of the traditional dish that will leave you drooling.

 

 

 

KALE COCONUT FRIED RICE by cravingsinamsterdam

INGREDIENTS

To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)
Basmati rice to fill the empty 270grs can
Boiling water to fill the empty 270grs can
Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)
4 cups of shredded kale
1 ½ tablespoons of ginger, chopped
1 clove of garlic, minced
2 spring onions, chopped
10 radishes, thinly sliced
2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce
Juice of 2 limes
3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu
1 cup of cornmeal
Salt
Pepper
Lemon pepper
2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy
3 fried eggs

METHOD

To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and let it simmer for about 15 minutes, until the liquid is absorbed. Remove from the heat.

In a large bowl, mix the coconut rice with 4 cups of shredded kale.

In small bowl, mix the sriracha, lime juice and soy sauce. Set aside.

Slice the tofu about the same size as fish sticks. Pat the tofu dry with paper towels.

Mix the cornmeal, some salt, pepper and lemon pepper on a plate. Coat the tofu pieces in this mixture.

In a large pan, melt 2 tablespoons of coconut oil. Over medium-high heat, pan fry the tofu until it is golden and crispy on both sides. Set aside.

Melt 1 tablespoon of coconut oil in a large pan. Over high heat, stir fry the baby paksoy. Season with salt, then remove from the pan and set aside.

Fry 3 eggs.

Add 2 tablespoons of coconut oil to the same pan. Over medium-high heat, add the ginger, garlic, spring onion and radish. Stir fry for 1 minute and then add the coconut rice mixed with kale. Stir fry for about 2 minutes and then add the sauce. Stir fry for another minute.  Then remove from the heat.

Divide the rice between 3 plates. Serve with 2 baby paksoi, a fried egg and some of the crispy tofu.



GREEN SNACK

 

Not just a great bra, squash also makes delicious fries! So ditch the prepackaged potato chips and follow Foodstander @simplywithout‘s lead by trying her Squash Fry recipe! With only squash, olive oil and spices, you’ll rest assured there aren’t any nasty hidden ingredients in your afternoon snack.

 

SQUASH FRIES by simplywithout

INGREDIENTS

Two fall squash
Generous amount of the following: salt, pepper, garlic, onion powder, and… Old Bay!
Drizzle of olive oil

METHOD

Pre heat the oven to 400 degrees. Slice the squash in half, lengthwise. Remove the seeds, save to roast or compost. Slice again in half, lengthwise. Cut in half, across. Adjust the size to the fry slices you desire.

Place in a large mixing bowl. Add all other ingredients and work with your hands to cover each piece, think squash massage. Place on a baking tray and bake for about 25-30 minutes, checking and shake about half way. Serve in a bowl and enjoy!

Features

NY Good Food Crawl

September 15, 2015

Our first Content Collaboration! With who? Daily Secret — the definitive guide to discovering the best things life has to offer, revealing a personal and intimate side of the most desirable and top emerging destinations throughout the world. I’d say New York City definitely qualifies… 

NY GOOD FOOD CRAWL

48 hours of eating food that’s good for the planet

BY ANNE LINDLEY

New York City equals high-quality dining. And we’re not talking about restaurants with white tablecloths where you need to reserve months in advance. We mean scrumptious food that is prepared and served with utmost respect for the ingredients, the Earth and all the people involved. If there are white tablecloths, so be it. Why these picks? Simply put, they’re irresistible. And together they make the most mouth-watering 48 New York hours we can imagine.

DAY 1

9 a.m. — The Smile

THE SMILE VIA WEBSITE

There’s no better way to start the day in New York than at a below-ground café in an 1830s Federal-style townhouse. The brick walls and wood accents of The Smile’s Bond Street spot make a cozy venue for an intimate breakfast, one where you’d imagine running into your best neighborhood friends over a morning latte. The scrambled eggs with sourdough toast and lightly dressed arugula salad is simple, savory perfection. Feeling sweet instead? Give in to the creaminess of the steel-cut oatmeal with coconut milk and fruit. Simplicity is delicious.

26 Bond St.


1 p.m. — Roberta’s

ROBERTA’S VIA FACEBOOK. PHOTOGRAPHY BY DEIDRE SCHOO

These days, a visit to Brooklyn is mandatory. As is some pizza munching. So combine the two and inhale some local flavor at Roberta’s, a pizzeria with its very own rooftop vegetable garden. The Margherita pizza is one of the best, but if you’re up for something new go for the Peacha Peacha with mozzarella, guanciale, peach, pickled shallot and mint. And while we know it’s a pizzeria, the pasta will blow your mind. So get one of each and share with the table. (In retrospect, better get two pastas … you don’t want to start a fight.)
 
261 Moore St., Brooklyn


8 p.m. — Gramercy Tavern

GRAMERCY TAVERN VIA FACEBOOK

Gramercy Tavern is known for its hospitality and dedication to local farms. Sitting in the tavern, as opposed to the more formal dining room, allows you to order from the constantly changing à la carte menu. We adore the raw and roasted vegetable appetizer, a feast for the eyes and taste buds — it’s as if a vegetable garden appears on your plate. Follow that with whatever fish they’re serving that day and you’ll remember every bite for the next six months. Plus, you’ll feel as though you were treated like a real person. Your soul and stomach will thank you.

42 E. 20th St.


DAY 2

10 a.m. — Russ & Daughters Café

RUSS & DAUGHTERS CAFÉ VIA WEBSITE

Don’t think we’re holding out on you: 48 hours in New York is not complete without the perfect bagel. Nor is it complete without a visit to Russ & Daughters Café, the modern and authentic continuation of NYC’s iconic Russ & Daughters Appetizers. After more than a century of doing business at this brick-and-mortar, it’s clear this place is run by experts. Order the Classic Board and enjoy your bagel with Gaspe Nova smoked salmon, cream cheese, tomato, onion and capers. Sit at a booth and be sure to take a peek into the open kitchen.

127 Orchard St.


2 p.m. — Victory Garden

VICTORY GARDEN VIA FACEBOOK

Afternoon sweet tooth after your savory morning? Head over to Victory Garden for some fresh goat’s milk soft serve. You and your lactose-intolerant friends will not be disappointed by the tang and flavors that this shop has to offer. The milk is made from goats raised on fresh grass and hay without any hormones or antibiotics, and is locally sourced from Side Hill Acres in Candor, New York. Don’t play coy with a small, because you’re going to want more: Get a medium-size cup with the Tangy Goat Milk and Salted Caramel flavors, and top it with the house-made sesame halva topping. 

31 Carmine St.


5 p.m. — Talbott & Arding Cheese and Provisions

TALBOTT & ARDING CHEESE AND PROVISIONS VIA FACEBOOK

After two days in the city, you might feel the urge to escape upstate. Take the Amtrak to Hudson and you’ll be just a few blocks from Talbott & Arding, where you’ll find the best in cheese, prepared foods, provisions and baked goods by co-owners, Mona Talbott (previously of Chez Panisse) and Kate Arding (previously of Neal’s Yard in London). Let Kate recommend a cheese, order fennel and toasted quinoa salad from the case, and pick a savory cheese tart and a couple of chocolate walnut cookies from the bakery counter. Take your goodies to go and enjoy an early dinner while wandering Warren Street. 

323 Warren St., Hudson, NY


Or … 7 p.m. — Serevan 

SEREVAN VIA FACEBOOK

If you’d rather have a sit-down dinner north of the city, take the Metro North railroad up to Serevan in Amenia. In an old farmhouse with an abundant garden, chef/owner Serge Madikians will serve you one of the most uniquely delectable and relaxed fine-dining meals you’ll ever have. Want to talk fresh and locally sourced? Chef Serge is also a pilot, and flies himself to Cape Cod in order to bring back the best seafood possible for your dinner. Order the warm squid salad with apples and frisée to start, followed by the chicken Bastilla on a bed of wilted romaine. And don’t forget dessert: The baklava is required.

6 Autumn Ln., Amenia, NY


All of these good food spots were discovered on Foodstand, the good food community that lives in your pocket. Download the Foodstand iPhone app to meet the community sharing how to be a better eater every day. Sign up with the invite code: ANNE.

Anne, Content Editor for Foodstand, spends her time between Connecticut/New York and Sun Valley, Idaho. When she’s not writing about good food or cooking in the kitchen, Anne can be found hiking in the mountains, shopping at a farm stand, or eating in a local restaurant. You can follow her food life at AnneFood.

Features

Take Food Photos Like a Pro, Without Being Pro

June 11, 2015

So you like to snap photos of your food. But somehow, other people’s snaps look just a little bit better. You may not be a professional chef or restaurant critic, but your eats are pretty awesome, and your photos should look like it too! That’s why we spent the afternoon with professional food photographer Evi Abeler to get the tricks of the trade on snapping the best food photo in a jiffy.

You can watch the full workshop here, and we’ve pulled out Evi’s top 10 tips below. 

1. Clean your camera lens. This is a no brainer, but you’d be surprised how many people don’t, and how many blurry photos can be prevented by simply using your t-shirt to clean the fingerprints and dust off your lens. 

2. Don’t use your flash in restaurants – ever. Flash makes your food look flat and makes everything else look dark. It also disturbs the blind date / anniversary dinner / birthday party next to you. If you need to photograph in a dark restaurant, get a table near the window, or sneak your plate outside. You can also ask your friend to use her flashlight to light the plate. If the light is too jarring, use a napkin to defuse the flashlight. 

3. Be aware of the 45 degree shot. It may distort your food. Shoot interesting flat food from directly overhead. Shoot anything that is stacked, e.g. cakes. tall salads, big dish of pasta with the camera perpendicular to the plate. Phone cameras have a wide angle lens, so they distort the photo if you hold them at a 45 degree angle.

4. The best foods to photograph have identifiable parts. As much as you love that stew, mac and cheese, or punjabi curry, foods that are one big unidentifiable mush simply don’t photograph well because they don’t have much dimension. Try adding a garnish or plating in simple dish or bowl.

5. Use your body.  You don’t need fancy tools. You just need your body. Use your hands to create a tripod by holding your phone-holding hand’s wrist. Cup your hand around the side of a plate to cast a necessary shadow. Position your body differently to block the shadow of your hand and phone.

6. Add a human touch. Food is inherently social and we all need to spend more time eating with friends and loved ones. When they are around, get their hands in the food – holding a fork, picking up a strawberry, or holding a dish. A human touch in a food photo always makes the photo better. 

7. Get a cheap iPhone tripod for your kitchen. A tripod like the Gorilla Pod is a great tool to use while cooking. You can hook up your phone for the perfect overhead shot above your workspace, so whenever there is a good moment, you just need to tap to snap a photo. 

8. For once, move the champagne glass. It’s always nice to add flowers, a salt shaker, a coffee mug, or other table accessories in your photo. But tall accessories, like champagne glasses ruin the photo because of their height.

9. Use small, matte plates. You can use beautifully decorated plates if you want, but make sure the food is the hero. Evi’s general rule of thumb is simple and matte. Glass plates catch reflections, which may distract focus from the food. 

10 . Pro tip on tool – here are Evi’s favorite tools. Museum wax, brushes, water spritzer, syringe for piping sauces, and a good light fixture. 

If you have any more questions, feel free to find Evi on twitter. You can also check out Foodstand for all food all the time. We’re still invite only, but you can use the code EVI. Download our iPhone app here.