Recipe Index (by Ingredients)

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Recipes that include tomato

Taiwanese Beef Noodle Soup

Tuesday, January 17, 2012

It’s taken a very long time for winter to come this year and I’m not complaining.  However I have been waiting for my noodle soups; they are one of my favorite categories of food. (Have you ever thought about what your favorite food categories are, as opposed to favorite foods?) Credited for getting me through the freezing cold days, I just love wrapping my hands around steamy bowls bigger than my head. I slurp away my chills with Wonton Noodle Soup, Ramen, Pho, any noodle soup, I love them all! It seems crazy that FoodMayhem is nearing it’s fifth anniversary and yet I’ve never posted the noodle soup I grew up on: Taiwanese Beef Noodle Soup.

Taiwanese Beef Noodle Soup 4

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Lentil Soup

Tuesday, December 7, 2010

Lon works in midtown and often buys lunch from Food Exchange, right downstairs. It’s a modern deli, a little fancier and more organized looking than the old-school NYC deli. It wouldn’t be special enough to blog about except that Lon has been raving about their Lentil Soup for months. He complains on the days when he arrives too late and they’ve sold out. If he’s still thinking about that when he gets home, he must really like that Lentil Soup.

About a month ago, still raving about the lentil soup…he started suggesting I taste the soup and make it for him. One day, he came home with a cup of that lentil soup, heated it up while I was sleeping on the couch, woke me up and fed it to me. Two days later, he came home with a four pound bag of lentils. He was getting serious about this lentil soup.

Lentil Soup 2nd round 6

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Tomato Fried Eggs

Thursday, June 24, 2010

Recently, one of our commenters  (goes by Gardener) requested the Chinese recipe for Tomato Fried Eggs. I was giddy with excitement, not just because I got a recipe request, which I love, but because this isn’t the kind of dish you find at restaurants (though a few do offer it).  This is the most home-style of home-style dishes, quickly thrown together by moms (or some dads but not mine) when the family needs a quick meal. It’s also a very popular little kid meal because it’s soft, nutritious, and there’s a secret ingredient for the kid-version.

Tomato Fried Eggs

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Make Chicken Soup, Not War

Thursday, January 21, 2010

I’ve been working on this post since the beginning of winter, when I first started thinking about chicken soups. The variety of chicken soups across so many cultures is just so interesting to me. They are all different, yet share that common bond, the ability to comfort anyone, and make each of us think of home.

Chicken Orzo Soup

There isn’t anything scientific in the post. I did not set out to prove or disprove anything, or even test any theories. This is not about one being better than the others. I just wanted to try several different recipes and methods, just to take notice and appreciate what each had to offer, and each one did have something special to offer. I will make all of these again, and I hope this post is useful for you each and every winter.

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Winter BLT

Friday, November 13, 2009

Yesterday, I woke up with flu-like symptoms that I really struggled with, but lost. I couldn’t even get up. Lon had already gone to work but my brother came over to walk Ice for me. Thanks Justin! I was so hot, it was causing a headache, but at the same time, I was shivering with chills. I had aches all over. Despite having this recipe for my Winter BLT already written and pictures in the camera, I just couldn’t get up to finish this post. I’m a little e-mail obsessed and I just let most of my e-mails go yesterday. I really can’t remember the last time I felt this incapacitated.

Winter BLT 7

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Slow Roasted Tomatoes Revisited

Thursday, October 22, 2009

It’s fall now and the tasty tomatoes of summer are saying goodbye. I got ready to start my ritual of slow roasting trays of plum tomatoes and I decided to look back on the post I wrote in October  of last year. I’ve been doing that lately and occasionally updating the photos with a little note about which photos are new. (I’m embarrassed by how bad some of my old shots were.) This time, I was a little taken aback by how little I wrote. Just a year ago, which is really not that long ago, I tried to keep it down to just a few sentences beyond the recipe. I thought that the recipe was all that people really wanted. Boy was I wrong.

Slow Roasted Tomatoes with Thyme 5

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Okra Succotash

Tuesday, September 22, 2009

Any time okra comes up in conversation, it seems that half the crowd will scrunch their nose, the other half will jump up in excitement. I’m not sure if I’m the only one who doesn’t fall into either boat, but I eat it when it’s there and I could easily do without it. I understand those that dislike it though, because prepared incorrectly, it can get pretty slimy. I’m no expert in okra, but armed with a few tips, you can keep the slime down to a minimum.

okra

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Liboke ya Mbisi

Wednesday, September 2, 2009

Flounder with tomato and onion

Zoe is that friend that I can live vicariously through. She’s always full of adventurous stories from all the countries she’s been to and all the villages she has lived in. I always look forward to her e-mails about the different lifestyles she witnesses and the people she befriends along the way. Of course, I’m always more interested in the food related parts, so when Zoe got back to the states this time, we got together for some Congolese cooking. Please welcome Zoe:

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Mizuna, Tomato, and Avocado Salad with Pomegranate Lime Dressing

Tuesday, July 14, 2009

Mizuna is new to me, a green I found at the farmer’s market, with a little sign that said something like, great in salad. It’s slightly peppery but less so than arugula, which I love but Lon doesn’t, so I thought it would be a nice compromise.  Even though I removed the thick stems and only used leaves, Lon thought Mizuna was a bit rough. It is certainly a lot stiffer than butter lettuce but I found it to be suitable for salad, so I guess it just depends on preference.

Mizuna leaves

I decided on a salad of Mizuna leaves, heirloom tomatoes, avocado, and fresh red onion, with a Pomegranate Lime Dressing. You can decide on the proportions yourself, but remember to squeeze a little lime juice over the avocado so that it doesn’t brown.

Mizuna Tomato Avocado Salad 4

Pomegranate Lime Dressing
~4 servings

  • 2 tablespoons + 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon whole grain mustard
  • 1 teaspoon pomegranate molasses
  • 1/4 teaspoon ground cumin
  • 4 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper

Instructions –

Mix the first 5 ingredients together in a small bowl. Whisk in the olive oil gradually. You can season the dressing or the salad, just before serving.

Mizuna Tomato Avocado Salad 3

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Gado Gado with Beef

Tuesday, May 19, 2009

Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).

While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )

veggies

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