Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "about" page for more about me, and subscribe now to the RSS feed to get automatic updates.
February 2, 2011 in main course, vegetarian • 1 comment
In honor of Snowpocalypse 2011, try this quick to assemble Mexican-style dish made from ingredients that are probably already in your pantry. Makes a yummy Super Bowl treat too!
Do you ever read something, get entirely the wrong impression, and walk around carrying that impression, like a treasured memento or a nursed wound, for ages before realizing you were mistaken? Read more on Step 1: Open a Bag of Fritos…
May 23, 2010 in gaming porn, main course, sauces, shameless plug, vegan, vegetarian • 4 comments
Sis and Mom were thrilled with the dinner party. “You can do this anytime,” they cooed conspiratorially, and they began plotting holiday schedules. “Thanksgiving, Christmas…no, Mom will still do Christmas…Easter….”
I hadn’t hosted an event of this magnitude before. A bit over a month ago my sponsor, Foodbuzz, contacted me with the offer to host a pasta and wine-pairing dinner party using free coupons supplied by Buitoni Riserva. That shit’s expensive, so I jumped at the chance. Read more on roasted red pepper and kalamata olive pasta sauce…
April 15, 2010 in main course, vegetarian • 1 comment
This baked penne recipe is entirely vegetarian, yet it’ll keep carnivores happy with its fennel-scented tomato sauce and meatless Italian sausage crumbles.
And it’s “baked penne” because I’ve never been able to replicate Italian restaurants’ baked ziti. I suspect their secret is oil and cheese in much more copious amounts than one can bear to consider under home kitchen conditions. Maybe it’s a hotter oven, or a shove under the broiler when it’s done. You know, if anybody knows the reason, inform me. I’m mostly pretty bumbling when it comes to reverse engineering.
But I’m zen about it, because the approximations to restaurant baked ziti are pretty good on their own. They might be missing the goat dandruff secret ingredient or whatever, but it’s hard to go wrong with pasta, mozzarella, a rich tomato sauce, mushrooms, and fake Italian sausage crumbles. Read more on cheesy baked penne with fake italian sausage…
February 28, 2010 in daring bakers, desserts • 5 comments
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
Boy was I excited earlier this month to find that February’s Daring Bakers challenge would be tiramisu. It’s a dessert I’ve always enjoyed in restaurants — that is, when I’ve had room…and who ever has room? Mom and I agree that one day we should order dessert first, and then if we’re still hungry get something after. Who says dessert has to be last, anyway? Read more on daring bakers: tiramisu!…
