BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Delish Dish Editor

We admit it. We’re obsessed with food blogs. So we’re super excited to announce a new post series that highlights a few of our favorite blogger recipes from around the web. Every month we’ll share a roundup of fresh recipes we’re loving, and we’re starting with meatless meals.

1) The Veg Out Pizza from Seasons & Suppers combines the best of all worlds: it’s topped with slow-roasted veggies, and it’s the perfect meal for, well, vegging out.

Photo Credit: Seasons & Supppers

2) Flaky, crispy, and loaded with potatoes, onions, and vegetables, these Mini Vegetarian Pot Pies from the Flourishing Foodie are sure to satisfy my winter comfort food cravings.

Photo Credit: Flourishing Foodie

3) All jokes aside, Stefanie, from Sarcastic Cooking, knows how to cook up one seriously tasty casserole. Like this meatless recipe for Baked Asiago & Lemon Orzo.

Photo Credit: Sarcastic Cooking

4) With plenty of basil, almonds, and feta, the Roasted Cauliflower Pasta from Love & Lemons is one meatless meal we can’t get enough of.

Photo Credit: Love & Lemons

5) Colorful and flavorful, this Spiced Sweet Potato and Goat Cheese Egg Skillet from Naturally Ella has got it goin’ on.

Photo Credit: Naturally Ella

6) Easy, make-ahead, and packed with bright flavors, the Warm Chickpea Salad with Cumin & Garlic from The Kitchn wins the award for tastiest meatless lunch idea.

Photo Credit: The Kitchn

7) A Couple Cooks managed to pack  a whole lotta delicious ingredients into their Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette.

Photo Credit: A Couple Cooks

8) Roasted squash, kale, and shallots? Count us in! Leave it 101 Cookbooks to whip up a tasty dish of Roasted Vegetable Orzo.

Photo Credit: 101 Cookbooks

9) Cheese + quinoa + a creamy homemade aioli = one totally tasty appetizer. Check out the Cheesy Quinoa Cakes from Spoon Fork Bacon.

Photo Credit: Spoon Fork Bacon

10) We can’t wait to try the interesting combination of winter squash and Tandoori spices in these Roasted Acorn Squash & Black Bean Tandoori Enchiladas from Good Things Grow.

Photo Credit: Good Things Grow

11) Any meal that combines pasta, veggies, and freshly grated Parm sounds right up our alley. So naturally, we love the sound of the Mushroom Zucchini Cream Spaghettini from Cook Republic.

Photo Credit: Cook Republic

12) You had us at pesto-stuffed mushrooms. We can’t wait to try these at home and dig our forks into the Portobello Mushrooms with Kale Pesto Guacamole from Bev Cooks.

Photo Credit: Bev Cooks

13) Oh my goodness. Whipped feta?! Just when we think we’ve seen it all, How Sweet It Is goes and invents Whipped Feta.

Photo Credit: How Sweet It Is

What meatless recipes are you loving right now? If you have a recipe or blog post you’d like to share with us, send an email to BHGBloggers@Meredith.com for the chance to be featured in our monthly Best of the Blogs series.

Happy cooking!

- Beth, Assistant Digital Food Editor


Hello again, it’s Sheena, digital food editor for bhg.com, joining in today. This week my checking account was dangerously low and I had several perishable ingredients in my fridge to use up so I turned to this healthy Spicy Brazilian Turkey Soup recipe from Eat Well, Lose Weight magazine. This homey recipe allowed me to use up a partially-used can of leftover coconut milk, cilantro, and that one random bottle of beer in the back of my fridge, while utilizing other ingredients I have stockpiled (peanuts, garlic, onions, etc).

As usual, I improvised a bit to make this soup recipe fit my needs. I didn’t have turkey on hand and didn’t want to spend the money protein usually costs, so I opted for pulling from the many, many chicken breasts in my freezer. The greatest moment making this recipe came when I had the ingredients in the pot simmering. I had to run upstairs to transfer laundry and as I made my way back downstairs I caught the wafting aroma of beer, tomatoes, and ginger mingling on the stovetop. Irresistible!

In keeping with my theme of using up ingredients, I opted to garnish each bowlful with some chopped avocado that needed to be used up. The avocado seemed to marry nicely with the other Mexican ingredients. All the wonderful flavors from bold ingredients and fresh herbs made this a wholly satisfying, low-cal meal! Check out more great healthy recipes when you download your digital copy of Eat Well, Lose Weight magazine by clicking here. Get the recipe here: Spicy Brazilian Turkey Soup

 


Cheese balls. Even the words evoke a party. Katie here, prompting you to consider this season of get-togethers as an opportunity to try out a few of our best cheese ball recipes. We’ve gathered them all here, and recently I gave a few a test-run for a work party. I’ll tell you our favorite (and our favorite dippers) at the end!

I made these three:

The recipes are available here:

Bacon-Cheddar Cheese Balls

Chutney Cheese Balls

Dilled Onion Cheese Balls

Since I’m likely to forget an ingredient unless I plan, I printed each recipe and laid out the supplies. (Not a necessary step, I know, but it made me feel better as I chopped, measured, mixed, and poured.):

 

Each of these recipes makes a party-size portion (think 30 or so servings), so I cut the recipes into thirds since our party was smaller and I was making three cheese balls.

 

Mixing was fun; each cheese ball took on a life of its own with its savory, sweet, or spicy add-ins:

 

Ensure you have lots of chill time before the party; each cheese ball needs to bank a few hours in the fridge before you roll them (don’t worry, each recipe explains more).

 

My hands were too gooey to take pics, but you get the idea from the finished products:

 

Next, I wanted party-goers to know what they’re eating so I doodled on scrapbook paper and taped a toothpick to the back to make these handy guides:

And what’s a cheese ball without yummy dippers? I recommend crunchy veggies and, the party’s favorite, Melba crackers:

What fun! Each party-goer weighed in on their favorite. The results? Bacon Cheddar emerged victorious. C’mon, why would you ever bet against bacon?


Hi, Beth here, assistant digital editor for bhg.com. There aren’t too many down sides of being a food editor. I get to taste test the recipes that are featured in Better Homes and Gardens. I get to try out new food products that are delivered to the office. And I stare at (and write about) beautiful recipes all day. The only downside? Sometimes, I just have to go home and try a particularly delicious-looking recipe. So after weeks of staring at our Gooey Chocolate Pudding Cake, I couldn’t take it any longer. I had try these little gems for myself.

Chocolate lava cakes are amazing. Not only are they better than regular chocolate cake thanks to their gooey molten center, but they’re baked in elegant little ramekins so they’re perfect for a dinner party or a special Valentine’s Day dessert. Heck, these pudding cakes are so easy and delicious, that I’m planning on keeping the recipe for when I just need a bowl of chocolate goodness after a long, tiring day.

I loved how easy these little chocolate cakes were to make. I did have to watch them as they were cooking though. The center stays gooey, but you know the cakes are done when the sides start to pull away from ramekin a bit.

Oh, and did I mention that these gooey pots of chocolate bliss also include Nutella? For those of you not familiar with Nutella, it’s a hazelnut chocolate spread that’s extremely popular in Europe and Australia. It’s adds a hint of nutty flavor and even more chocolate goodness to this dessert. I love Nutella so much I could eat it with a spoon, but I also love dipping pretzels into it for a guilty pleasure snack.

I topped the cakes with some strawberries and vanilla frozen yogurt (since my mom can’t have dairy), put on a pot of coffee, and invited the neighbors over to enjoy this decadent winter dessert. Not surprisingly, the neighbors gobbled their cakes right up! I can’t wait to try the recipe again for my annual Galentine’s Day celebration with my girlfriends on Thursday. Except next time, I’m going to try them with raspberries and coffee ice cream. Yum!

Some keys to success for this post:

  • You definitely want to bake the dessert in ramekins. A lot of desserts are baked in ramekins, and they’re perfect for special occasions. I didn’t own any, so I found a fairly inexpensive set at Target. You can also buy ramekins here.
  • Though the recipe calls for 6 servings, I used all the batter and it only amounted to 4 ramekins, but it depends on how big you like your cakes.
  • When testing for doneness, stick your toothpick in the outer edges of the cakes. Unlike normal cake, for this pudding cake you want to middle to remain gooey.
  • Don’t skip on topping the cake with fruit and ice cream. Strawberries were great, but I might try it again with blueberries or raspberries, too. Also, the recipe calls for coffee ice cream, but any flavor of ice cream will do.
  • You want to eat the cakes right after baking them. While chocolate lava cakes don’t go bad, they are at their best when eaten 10-20 minutes after they’re done baking.
  • Get the recipe here.

 


Hi, I’m Dorie Greenspan, cookbook author, baker, and owner of a small-batch cookie shop in New York City called, Beurre & Sel (French for “butter and salt”). I’m also the creator of the recipes for the delicious chocolate treats featured in the February issue of Better Homes and Gardens.

Photos: Claudia Ficca from beurreandsel.com

Chocolate + Valentine’s Day have been sweethearts for so long that it was a tricky – but very delicious – challenge to come up with new treats for the celebration of love. I’m crazy about all my meant-to-share desserts, but I was so excited about the Smoky Chocolate Crackers that I made them part of Beurre & Sel’s cocktail cookie collection.

I’m like a little kid when it comes to cookies – I can’t be reasonable; I can’t have just one; and I can’t understand why you’re supposed to wait until dessert to eat them. It’s because I want cookies all the time that I wanted to create cocktail cookies, a legitimate reason to eat cookies before dinner. And when I came up with the idea for Smoky Chocolate Crackers, I hit the jackpot: these are great as a nibble with wine before a meal and just as great with cheese and wine après dinner.

Photos: Claudia Ficca from beurreandsel.com

I’ve always liked chocolate with a little heat, but knowing that I was creating these crackers for Valentine’s Day, I wanted something even more surprising.  I wanted something mysterious and when I thought of smoke, I knew I’d found it.  The haunting flavor is from smoked paprika, just enough of it to keep you coming back for more.  I use mild paprika, but if you really want to heat things up, you can go for the hot variety.  And if you want a little more mystery, go for smoked almonds.

The dough for these crackers is easiest to roll as soon as it’s mixed and easiest to cut when it’s frozen, which is a terrific bonus: you can roll the dough out, wrap it well and keep it in the freezer, at the ready, for up to 2 months. Because you cut and bake the crackers straight from the freezer, this means you can have these treats on the spur-of-the-moment. And, since you never know when love might come calling, it’s good to be prepared. Get the recipe here!


Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.

With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.

That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.

Love pancakes with all the fixin’s? Check out more of our favorite pancake recipes. Want more tasty (and healthy) breakfast recipes? Download a digital copy of Eat Well, Lost Weight magazine.


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