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    You are in: Home / Cookbooks / Photo-JEN-ic!
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    28 recipes in

    Photo-JEN-ic!

    My unphotographed recipes, created for the Photo Tag Game .
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    A fresh hearty soup, studded with pretty red azuki beans and just a hint of fragrant five spice. Salty, chewy sesame shiitakes“adorn” the soup and pull all the flavors together. Prepping the squash may be a hassle, but after that it goes together fast. From Post Punk Kitchen. Tips: Acorn squash is a pain to peel. The best way is to cut them in half and seed them then cut them into slices (3/4 inch in this case). Use a paring knife to slice off the skin then cut as per the recipe. To remove the seeds from the pear, peel and slice in half, then use a measuring teaspoon to scoop them out.

    Recipe #335084

    Millet is an ancient African staple food, always served soft enough to eat with the fingers. In this recipe from "The New Whole Grains Cookbook", you infuse the grains with spices and aromatics before cooking for maximum flavor, and the sauteing step helps keep the grains separate. The brilliant golden millet can be replaced with quicker-cooking whole wheat couscous or even rice. The cooking time doesn't include chilling time.

    Recipe #309363

    I saw these on Rachael Ray's episode with Kristin Davis. She recommends serving them on kimmelwick (also spelled kummelweck) rolls, Kaiser rolls topped with lots of pretzel salt and caraway seeds. I reduced the amount of grill seasoning and increased from 4 to 6 burgers based on the reviews.

    Recipe #272841

    This dish was created by Donna Shields. The cashew plant is native to northeastern Brazil and adding cashews to this coating adds some crunch, providing a texture contrast for the soft fish underneath. The papaya adds an impressive coral hue to the coating and because this dish can be prepared in advance, it's perfect for company. The pretty pink color of this entree looks great when served next to black beans and rice.

    Recipe #309367

    So easy and no one will guess what's in the secret sauce. Serve hot over white rice!

    Recipe #317844

    Recipe #288744

    In Nanaimo, Canada, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.

    Recipe #310402

    This soup From Swanson® Broth is easily made from ingredients in the pantry and sure to delight with its rich color and distinctive flavor.

    Recipe #272108

    Fufu is the staple vegetable mash served throughout West Africa. This version from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" is an updated flavor-rich version with corn for added texture.

    Recipe #310996

    According to Padma Lakshmi (from Top Chef), this soup will cure what ails you! This is her version of a traditional South Indian soup called rasam. It's high in protein, and low in calories and carbs - although you can add rice noodles and call it a meal! The ingredients can be found inexpensively at an Indian or Asian grocery, and the taste of this fragrant broth is well worth the effort. Cook time = marinating time.

    Recipe #335086

    For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."

    Recipe #483188

    This recipe is a knock-off of the traditional Italian wedding soup. Interestingly enough, the original dish of fame is not served at weddings at all; the name refers to the "marriage" of greens and meat in a clear broth. Here, substituting shrimp balls for the traditional ground beef meatballs makes it a healthy alternative. Using canned broth makes this a very quick and filling dinner entree -- even speedier if the shrimp balls are prepared in advance. The leftovers are delicious!

    Recipe #131966

    From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks. A boatman paddling his canoe on one of the lakes in the beautiful vale of Kashmir fell in love with a girl called Noori. In order to declare his affection, he prepared a luscious platter of fish balls from his family recipe and presented it to her. They lived happily ever after, as the recipe is named after his beloved Noori.

    Recipe #483009

    You don't need to use your best olive oil for these cookies, but extra virgin olive oil will make them more interesting than "pure" or "light" olive oil. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.

    Recipe #309525

    From "The Art of Spanish Cooking," which says that this dish originating in Barcelona is pronounced par-e-ya'-deh.

    Recipe #483201

    PIMENTOS and YELLOW SPLIT PEAS in a creamy sauce over TORTELLINI make for a filling, protein-rich vegetarian dinner. The mozzarella complements the pimentos, which in nature are bright red and appropriately shaped like a heart...just perfect for a Pretty Young Thing. The King of Pop was a vegetarian most of his life and would have found inspiration in this colorful pasta dish.

    Recipe #384254

    A recipe from the island nation of Madagascar. This fiery mash is typically served on the side so diners can add as much or as little heat as they like. From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa."

    Recipe #310563

    Winner of the appetizer category in the Pillsbury Bake-Off! From Edgar Rudberg of Saint Paul, Minnesota.

    Recipe #313815

    "Langostinos Al Champan" is a classic specialty of Club 31 in Madrid.

    Recipe #483200

    From The Fresh Market, this is a tasty makeover of your typical spinach dip! You can use full-fat cream and cream cheese if you prefer.

    Recipe #283359

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