361 Posts

Normal Edible Ojai & Ventura County
edibleventuracounty Ultimate Winter Couscous from Plenty by @ottolenghi. Found out about it through @mollyorangette's blog and had to make it. Definitely a keeper! Substituted quinoa for the couscous and added more #turmeric than called for. @rainydaybites #rainydaybitescookbookclub @nocrumbsleft @omgyummy #tastingjrslm #glutenfree 5d

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rainydaybites Tomato, almond, and olive tart. This is Yotam Ottolenghi's savory twist on a frangipane tart. An almond paste(made from butter, eggs, garlic, breadcrumbs, ricotta, almonds and parm) is spread over the puff pastry and then topped with tomatoes, thyme, and black olives. This is delicious both warm and cold. While the recipe called for ground almonds, I used finely chopped almonds as I had them on hand and I liked the slight texture contrast it gave to the tart. This delicious tart is from Plenty More, and is for my online #rainydaybitescookbookclub 5d

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rainydaybites Honey roasted rainbow carrots with tahini yogurt. Organic purple, yellow, and orange carrots kissed with a touch of honey and tossed with thyme, coriander, cumin, and olive oil and slowly roasted in the oven until the edges are perfectly done. Amazing on it's own, and even even better, when drizzled with a sauce made from tahini, Greek yogurt, and fresh lemon juice. Normally, my husband hates cooked carrots. He tried one, ate another, took a portion and went back for seconds...it's that good! The will be the recipe I use from now on whenever I want roasted carrots. This is from Plenty More, by Yotam Ottolenghi and is for my #rainydaybitescookbookclub. Thank you to @soomfoods for my care package of tahini paste! I compared it side by side to the one I normally use, and yours was significantly better! 5d

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thejamlab Fried Upma with Poached Egg:: Upma is made of semolina and used to be one of our breakfast items growing up! I used mom's recipe to make the upma with urad daal, I put cashews and raisins in the upma and I put cilantro as well. I didn't put turmeric/curry powder. This was my delicious breakfast today with the gorgeous poached egg, and pickle! Never tried upma with a poached egg and it was so so delicious! This is part of the #rainydaybitescookbookclub, and a recipe from the Plenty More cookbook by @ottolenghi. Deb @rainydaybites Loved the recipe and loved the book - am going to make a lot more from this book, this coming summer #vscocam #vscocook #vegetarian #instacam #instacook #ink31_food52 #food52 #foodie #f52grams #feedfeed #foodphotography #foodstyling @thefeedfeed #huffposttaste #healthy #homemade #tastingtable #inmykitchen #organic #onmytable #tastingjrslm #eeeeeats #eat365 #foodgawker #plentyveg #glutenfree #lifeandthyme #liveauthentic #plentymoreveg #awesome 5d

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Normal Deborah Balint
rainydaybites Quinoa porridge with grilled yellow and red cherry tomatoes that are bursting with their warm juices, bits of tangy feta, golden slivers of garlic, and topped with a dash fresh minty oil. This dish is slowly cooked over the stovetop, like polenta, and is finished with a bit of butter yielding it's porridge like consistency. There is something so incredibly comforting about this dish. This is, without a doubt, one of my favorite dishes from Plenty More, by Yotam Ottolenghi. This is for my #rainydaybitescookbookclub 6d
  •   rainydaybites @carolejoy123 thank you for sharing! 4d
  •   nocrumbsleft @rainydaybites yes its really an amazing thing to vary . u can finish with parmesan, goat cheese or even a sheep feta 4d
  •   whatthehelltheymakin I have an iPhone 5! What's the trick??!? You pics are awesome! 4d
  •   rainydaybites @nocrumbsleft fantastic ideas! 4d
  •   rainydaybites @whatthehelltheymakin no tricks! I just use natural light so I take my photos during the day. I filter my light source if it's a really sunny day. If it's really dark I use a white poster board to bounce light back on to my subject. I don't care for filters with food shots. My editing usually consists of cropping, sharpening, adjusting the contrast, and sometimes the saturation a bit. That's about it. If you have questions let me know. You can always private message me too. I'm happy to help. 4d
  •   cocoinkitchen Tom nite. Mom cooked for the whole family this w/end!!! 4d
  •   wellsome_jemalee your pics are alway so beautiful deb!! 2d
  •   lizny224 @lauren.1027 2d

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omgyummy Preserving Meyer Lemons Step 2: squish them into a sterilized canning jar, close it up, store in cool dry place and wait a week. #tastingjrslm #rainydaybitescookbookclub 6d

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omgyummy Preserving Meyer lemons Step 1: cut an x in lemon and fill w salt #tastingjrslm #rainydaybitescookbookclub 1w

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rainydaybites Crisp celery salad with creamy feta and a poached egg. This is a refreshing and bright salad featuring celery, green bell peppers, parsley, cilantro, lemon wedges, Serrano chiles, chunks of feta and capers. I love when you add an egg to a salad because the rich yolk makes it seem so substantial. This recipe is from Plenty More, by Yotam Ottolenghi and is for my #rainydaybitescookbookclub 1w

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rainydaybites Tagliatelle with walnuts and lemon. This was our dinner the other night, and overall we liked this dish from Plenty More, by Yotam Ottolenghi. This recipe seemed in contrast to so many of his other recipes in this book which have bolder flavors and unique combinations. This was akin to a more classic pasta dish but it was light on the sauce, so it felt fresh and simple. Pasta, fried sage, butter, parsley, lemon, and a touch of cream...that's really it. I did add a bit more cream when putting it all together for our meal to give it a touch more sauce. This is for my online #rainydaybitescookbookclub 1w
  •   havoc_in_the_kitchen Thanks! You've inspired me to make it with walnuts (I have always paired it with pine nuts) @rainydaybites 6d
  •   nocrumbsleft @rainydaybites looks great. we are all doing the whole 30 plan a month. so lots of vegetables, lean proteins. avocado, nits some fruit. anyway were having to get super creative and making some great stuff. it's like illuminating the sugars but thinking out-of-the-box and still getting great taste 6d
  •   deerbeck I'm allergic to walnuts (not other nuts), what could work instead? @rainydaybites 6d
  •   rainydaybites @nocrumbsleft good for you! I need to try that at some point. So many people have lost a ton if weight doing it. Are you relying on any books while doing it? 6d
  •   rainydaybites @deerbeck I'd substitute pine nuts. Just lightly toast them in a sauce pan to bring out their flavor. 6d
  •   nocrumbsleft @rainydaybites I was inspired to do it with a group. I googled it and got the information on it and then I bought a cookbook called the Paleo kitchen .it's helpful for me because it really lets me know what ingredients I can use and gives me ideas and then I take it from there. frankly I was nervous to start it but I'm on day four and I'm actually feeling good 6d
  •   thejudylab Where the heck have i been? Missing all this deliciousness 5d
  •   fredlackner I don't need a book for cooking anymore ... Great ideas! 2d

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omgyummy Everything you should know about #turmeric but didn't know to ask #ontheblog #tastingjrslm (Link in my profile) 1w
  •   askchefdennis I love the color of the roots 1w
  •   sarahebarsch Joy to the world 1w
  •   omgyummy @sarahebarsch it's so crazy good for you and great when it's fresh - have u used it? 1w
  •   sarahebarsch I've never really cooked with it myself but I always love it in food so I'm excited to read your blog post and experiment! 1w
  •   sarahebarsch I'm learning about Ayurveda in this yoga teacher program I'm doing and I've learned about all the benefits and uses so I have been yearning to get the time to work with it 1w
  •   nocrumbsleft @omgyummy I love tumeric. I always like to cook the tumeric before I add it to the dish to bring out the flavor and reduce that chalky taste. Do u do that same ? 1w
  •   omgyummy @nocrumbsleft I've always treated it like the quote in my post - kind of like the forgotten child in the corner and just not paid much attention. Now I really want to experiment with replacing the dried w the fresh in some recipes and see what happens! I think cooking the dried a bit is a very wise move. 1w
  •   omgyummy @sarahebarsch the fresh is eye opening - I think you'll love it 1w

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Normal Barb Simkova
bsimkova The results of this weekend's foray into the kitchen inspired by #tastingjrslm. Tonight, we make lamb meatballs. 1w

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rainydaybites Walnut and halvah cake for dessert tonight. See that gorgeous ribbon in the center? That's a decadent layer of melted halvah, butter, cinnamon, and walnuts nestled between layers of a rich sour cream cake. The top is sprinkled with more buttery walnuts and brown sugar. This is the type of cake, where you eat it slowly, so that you enjoy every bite. Serve it with whipped cream, or, eat it as is, with a strong cup of coffee. This is from Plenty More, by Yotam Ottolenghi. This is for my for my online #rainydaybitescookbookclub. Need to add this here as it won't let me in the comments lol #bareaders #thekitchn #eeeeeats #onthetable #foodgawker #huffposttaste #tastespotting #f52grams #feedfeed @thefeedfeed #onmytable #foodphoto #foodphotos #foodstyling #foodphotography #foodstylingandphotography #foodwinewomen #onmytable #tastingtable #tastingjrslm #cake 1w
  •   rainydaybites @fancypantsbaker I've had it for dessert and for breakfast! lol great minds think alike. thank you! 1w
  •   rainydaybites @mamapolti I'm so glad I put extra halvah in it. The flavor was fantastic and I loved how quickly this came together. Thank you! 1w
  •   rainydaybites @colourmeturquoise ohhhh can't wait to see yours! The nice thing about doing this cookbook club is that I could use the halvah, which is an unusual ingredient for me and something our grocery store doesn't carry, in two recipes. Make the ice cream too...it's really good. Thank you! 1w
  •   thecookerywife I have been so sporadic on here lately so I miss a lot of stuff! This looks like it could be dessert...or breakfast! Love it. 1w
  •   rainydaybites @thecookerywife me too! I know I am missing so much stuff, but, I've been so slammed lately, and the days have been escaping me. Plus, my phone is acting up and often won't let me scroll down on my screen. Thank you! It's a great cake with really unique flavors. 1w
  •   thecookerywife I get it. I guess we just have seasons...my kids have seriously been sick for months. It's been a tough winter! Always love seeing your stuff 1w
  •   lisa_vipond @rainydaybites This looks so good right NOW! I'd love this for breakfast - ha! It's been hard to be regular on IG lately - 3 more weeks of remodel- hopefully things will realign! . I'm trying not to miss too many wonderful posts of yours!!! 1w
  •   beurrenoisette_ I will definitely get to this soon and am pretty sure I'll love it! Am a fan of his sweets too. Special love to his spiced cookies, krantz cakes and semolina, coconut and marmalade cakes in the Jerusalem cookbook. looking forward to friday! 1w

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edibleventuracounty Iranian Stew With Dried Limes from Plenty More by @ottolenghi. Very flavorful with the tart barberries, dried lime and spices. #turmeric in there too. Sorry, this photo doesn't do the dish justice. @omgyummy @nocrumbsleft @rainydaybites #tastingjrslm 2w

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Hudson Edible Ojai & Ventura County
edibleventuracounty Chicken Sofrito from the Jerusalem Cookbook. Comforting dish redolent with garlic and #turmeric. Slow cooking over a low fire keeps chicken moist. #tastingjrslm @omgyummy @rainydaybites @nocrumbsleft 2w

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edibleventuracounty Rice pudding with rosewater and pistachios from the Jerusalem Cookbook. A delicious end to an #Ottolenghi themed meal. @omgyummy @rainydaybites @nocrumbsleft #tastingjrslm 2w

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bsimkova Getting this #tastingjrslm party started. On tonight's menu: puréed beets with za'atar, roasted chicken with clementines & arak, spiced chickpeas and fresh vegetable salad. 2w
  •   belgogirl Oh, nice! Enjoy it, and please post your "after" photo, too! 2w
  •   michael_stahl Nice display of all the ingredients, pre-cooking/oven. 2w
  •   tara_mcmullen Come. On. So amazing! 2w
  •   bsimkova @michael_stahl thank you 2w
  •   bsimkova @tara_mcmullen just practicing for friends and family nights at the studio 2w
  •   bsimkova @belgogirl okay, eating now, and dying. I can't get over this dish. It's so incredible how the fennel picks up the tartness of the lemon and Orange while the chicken takes on the sweetness. These flavours are blowing my mind. 2w
  •   staceykinkaid Sounds incredible. 2w
  •   tambedaux Looks like a great dish Barb! Mmm enjoy! 2w

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rainydaybites Slow cooked chickpeas on grilled sourdough bread, topped with poached eggs and za'atar. The light of the day is quickly fading, but, I had to take a quick photo of our dinner tonight. This dish takes five hours to prepare which sounds preposterous, but, trust me, it's worth the time. The sauce, which is a paste made from bell peppers, tomatoes, onions and spices, takes on this deep and incredibly rich flavor from slowly cooking on your stovetop. Make this on a weekend, when you want breakfast for dinner, but you want something comforting and incredibly flavorful. This is from Plenty More, by Yotam Ottolenghi and it's a recipe I'll absolutely make again. This is for my #rainydaybitescookbookclub 2w

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bsimkova This book is rocking my world. Who wants to come for dinner? #tastingjrslm 2w

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rainydaybites Halvah ice cream with chocolate sauce, roasted peanuts, and sesame seeds. Yotam Ottolengi describes this as "...a bit like a luxurious Snickers ice cream:sweet, nutty, and comforting." Nothing beats homemade ice cream, and if you like halvah, this is a must make dessert. This recipe is from Plenty More, and is for my #rainydaybitescookbookclub. 2w

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rainydaybites Cauliflower cake from Plenty More, by Yotam Ottolenghi. When I saw this dish in the book, I thought it would probably be one of the most made recipes from the book. Now, I don't know if that's actually true, but, it does seem to have been made quite a bit and I can see why. This reminds me of a dense quiche. Cauliflower, red onions, rosemary, basil, Parmesan cheese, eggs and flour are baked in the oven until the top becomes golden brown. The sides of this cake are crusted with black and white sesame seeds which also gives it nice flavor and a texture contrast as well. I did up the spices and herbs in the recipe based on other reviews. We served this with a small side salad and topped the slices with hot sauce. Beautiful and delicious! If you don't have the book, this recipe is available on @epicurious. This is for my online #rainydaybitescookbookclub 2w

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