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An impressive-looking herby, savoury tart with succulent sausages. This is a great recipe to freeze. Ingredients 375g pack fresh ready-rolled shortcrust pastry, at room temperature 1 tbsp olive oil 2 onions, chopped 10 fresh sage leaves, chopped 600g good-quality pork sausages 100g fresh white breadcrumbs 1 egg, beaten 2 tbsp runny honey 1 tbsp sesame seeds
Two words: FROZEN BURRITOS I found out how easy it is to make & freeze burritos when I was pregnant. When I got the nesting bug (which came mainly in cooking form) I stocked up our freezer with these burritos from Everyday Food . Two months after Cooper was born, I found a batch of them in the back of my freezer and they were like gold! Three minutes in the microwave and this momma was nourished just like that!
I spent my very first Mother’s Day weekend nearly baby-free and in the kitchen. I know, how did that happen? You see, Jacob sojourned at his grandparents’ and I was very sad and missed him terribly and then I drank wine without worrying about the repercussions, got 10 hours (!)
<img src="file:///Users/Lindsay/Library/Caches/TemporaryItems/moz-screenshot.png" alt=""/> <img src="file:///Users/Lindsay/Library/Caches/TemporaryItems/moz-screenshot-1.png" alt=""/> <img class="size-full wp-image-7226 alignright" title="Screen shot 2009-11-16 at 1.20.02 PM" src="http://www.passionatehomemaking.com/wp-content/uploads/2009/11/Screen-shot-2009-11-16-at-1.20.02-PM.png" alt="Screen shot 2009-11-16 at 1.20.02 PM" width="296" height="242"/> Welcome to the Nourishing Crockpot Carnival!
This is yummy. This is simple. This was dinner last night. The kids loved it. Marlboro Man loved it. Amen.
Y’all, put down your mice and step away from the monitor. You have to go make this recipe for vegan fried chicken . Right now. Okay, so maybe wait ’til lunch, or ’til you get home from work, or ’til you’re through selling your body to science for the day.
I’ve wanted to make this dish not for the longest time, but for the most urgent time. If you can’t already tell form the tone of my recipes, I’m well and truly preparing to hibernate for Winter. We’ve got just over 5 weeks to go and I’m looking forward to the end of it. Forget the fitness and exercise – during Winter I feel like one gelatinous mess and by that I mean eating one as well as physically feeling like one. It’s all I can do to get out from under the covers in the morning so imagine the blathering mess I’ll be towards Winter’s end. During the final episode of Masterchef on Sunday night they did a Sudden Death Taste test on Gary’s version of Beef Bourguignon and both Julie and Poh incorrectly guessed that an ingredient of this was Port.
A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique.
It doesn’t take much to figure out men. One thing I know is that for the most part, straight men a) like Beer b) like big, filling meals and c) if they ever were to become clothing designers, hem lines would be permanently raised and tops low cut. I call this stew the Marriage Maker and its existence preceded Masterchef although it was the beer and meat cooking Chris that reminded me of how good it was. It’s also easy enough, tastes delicious and filling but unfortunately is not the most photogenic of foods. Call it the antithesis of a picture perfect and dainty High Tea (and a straight man’s worst nightmare). I was lucky enough to receive a carton of beer from the Blue Tongue Brewery.
Recipe: quinoa, black bean & sweet potato croquettes with pumpkin seed chipotle cream - Dreena Burton - Vegan Soccer MomBlack Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream I recently asked my blog followers which of my recipes they’d like posted. I’ve been working my way through new recipes for my fourth cookbook. A few months ago, I posted a photo for these Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream. This photo has teased you long enough… here it is, folks!
OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth.
Malai Kofta is a another classic dish from the northern parts of India. The food in this part of the country is greatly influenced by the myriad invasions we have had: the Aryans, Mughals, Greeks, Persians, Huns, Turks, Arabs, Afghans, the Portuguese, Dutch, French and the English – have all made their made their contributions in various ways. The cuisine in north India reflects the wonderful fusion of Indian, Middle Eastern and Persian styles of cooking and is characterized by its fragrant rich sauces, aromatic herbs and spices, saffron, milk and fresh cream, yogurt, cottage cheese, ghee (clarified butter), dry fruits and nuts. The ingredients combine to create rich, regal dishes, an elaborate feast to all senses. A dish for special occasions, Malai Kofta is delightful vegetarian alternative to meatballs ( Malai = Fresh Cream; Kofta =Dumplings made from homemade cheese here ).
Food For Comfort: 2 Dishes To Ditch The Cold Pumpkin Recipes: 3 Ways To Cook It Up When you’re feeling nostalgic, sometimes classic childhood comfort foods are just the trick. The problem is– what do you do if Mom isn’t around to feed you? Put down that phone and forget about another night of greasy Chinese food , because we have a solution.
Good Thursday to you. Here is a simple yet completely satisfying pizza night extravaganza. I’ve added a second option of doing cute little heart lasagna calzones if you find them adorable like I do! The kids went nuts for these and I just bet yours will too
I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous things I have ever said but here it goes anyway: sometimes I forget to taste all of this delicious food. I get busy, you see. Sometimes it’s because I’m bringing it to a party and it gets decimated upon arrival, before I even get a bite or a photo. (See also: S’more Pie .) Sometimes it doesn’t finish cooking until it’s really late and night and I’m full from dinner and forget about it until the next morning and it’s really not breakfast food.