The recipes I share here on Food With Legs vary along a spectrum that runs from Old Favourites straight to What the Hell Experiments. This one happens to fall much closer to the latter end than the former. I was having friends over for dinner, had plans for rich and meaty pasta and main courses and wanted to start with a salad. I figured I could lay down an acid base and get everyone salivating for what was up next. And that’s how the “probiotic salad” that combines both my wild-fermented dill pickles and spicy Sichuan sauerkraut was conceived.
I am being a bit tongue-in-cheek by using that word “probiotic” in the title. Yogurt companies have adopted it–along with belly-dancing models and stomach-shapes lines–to make a back-handed claim about their products’ health benefits. The connection between live bacteria in food and the digestive health of those who eat hasn’t been definitely established, but I’m willing place a tentative bet that it will pan out–especially when the probiotic food is cultured with more than just a yogurt companies patented strains of lactobacilli. (more…)
Alton Brown taught us that stuffing is evil. He awkwardly and half-heartedly rescinded the blanket prohibition against putting bread inside your bird with a well-if-you-really-must episode that involved a pre-roasting turn in the microwave and then a cloth bag and then in to the cavity. That doesn’t sound fun to me, does it sound fun to you? (more…)
I’d like to say that I have a mixed history with tofu, but that’s just not true. I can’t think of a single time that I’ve thought “wow, I’m glad that was tofu.” From the weird chew when it’s grilled to the sacrum-shaking (not in a good way) wobble when it’s served in liquid, I can’t take tofu.
But it’s healthy and a complete protein and cheap and it was never a cuddly-wuddly animal. I know, I know. Those are all (in vastly varying degrees) why I keep giving tofu another shot. This recipe makes delicious spanakopita and the tofu bulk them out, add health benefits, and because you use less feta cut the saltiness.
You could use fresh spinach but generally any time spinach is stuffing I prefer to use frozen and let someone else do all of the early steps. If you use fresh cut the boiling time for that step by at least five minutes. (more…)