Sage and onion sausage tart Recipe. Make your own freezer burritos! › shutterbean. 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! The best part was that I was able to feed my husband…who really deserved a home cooked meal after all the countless diapers he changed! While some of us have a whole weekend afternoon dedicated for cooking for the week, most of us don’t. This is how I do it: I make a batch of rice in my rice cooker. On this batch, I have a can of refried beans, black beans, grated cheese, fresh cut cilantro & a hot sauce/greek yogurt combo for my sour cream. I take a dish cloth and run it under the faucet to moisten it, making sure to squeeze out any extra liquid. 1. 2. 3. 4.
Mushroom crêpe cake. 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 (!) Of uninterrupted (!) Sleep (!) Oh, you want to hear more about brunch, don’t you? I’d been planning to make a savory crêpe cake ever since I made a sweet one, filled with a vanilla bean pastry cream, topped with a brûléed lid — seriously, the best birthday cake I have ever made — three years ago. Crêpes can be unnerving to make. Finally, there’s the fact that the first crêpe always goes in the garbage. My process was just like this, with additional irks from the filling component. How to host brunch: (And still sleep in!) One year ago: Broccoli SlawTwo years ago: Crisp Salted Oatmeal White Chocolate CookiesThree years ago: Pickled Garlicky Red Peppers Mushroom Crêpe Cake Adapted a bit generously from Alton Brown.
Nourishing Crockpot Carnival. Welcome to the Nourishing Crockpot Carnival! So glad you could join me today! This is a place where we are all uniting together to share crockpot recipes that will help busy wives and moms prepare nutritious meals for your families. Are you in a busy season of life? Do you want to serve nutritious whole foods for your family but overwhelmed by the time and effort it may take? Do you have those full scheduled days running errands, here and there, and then come home and become stressed trying to throw dinner together?
So, let’s begin! Nourishing Crockpot Recipes 1. Plus…check out all the yummy recipes in the comments! Further Resources: How to Use A Crockpot – 101A Year of Slow Cooking – one families adventure to cook using a crockpot for 365 days. How to Participate: 1. 2. If possible, please submit recipes that are made from whole food ingredients, or include homemade varieties of any processed food it might include, that way we can give people the option to adjust. About Lindsay. Three Cheese-Stuffed Shells with Meaty Tomato Sauce. This is yummy. This is simple. This was dinner last night. The kids loved it. Marlboro Man loved it. Amen. Everyone loves stuffed pasta shells—even people who don’t think they like stuffed pasta shells. It’s just that they don’t know they love them yet. Pasta shells will triumph! Sorry. Dice up an onion. Some garlic, too.
Then heat up some oil in a large skillet. It’s getting cold here, by the way! Translation: I’ve never been happier in my life. Throw in the onion and garlic… Then throw in the Italian sausage. You could use regular breakfast sausage. Or hamburger. Or a mixture of both. Stir it around and crumble it while it browns. When it’s nice and brown, pour in some red wine. Let the liquid bubble and cook for a couple of minutes… Then pour in the crushed tomatoes. (You can also just use plain tomato sauce.) Stir it around, add salt, pepper, and sugar. While the sauce is cooking, throw jumbo pasta shells in boiling water.
Throw the ricotta into a large bowl… Then throw in the egg. Stir it together… Yum. Hell Yeah It's Vegan! » Blog Archive » Vegan Fried Chicken and Hot Wings. 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. But seriously, this has long been one of the most popular recipes on my blog, and for good reason. Apparently lots of people hate boiled seitan, but I am not one of them. Remember that this is seitan, not a processed dead-animal analogue, so I’m not inclined to boast that you’re going to fool an obstinate omnivore with these patties (if you turn them into nuggets, though, all bets are off!).
Don’t skimp on the vegan Worcestershire sauce; if you must, you can try substituting some (vegan!) Vegan Fried Chicken Recipe type: Entree Prep time: Cook time: Total time: Serves: 6 The time it takes for your seitan to cook fully may vary depending on several variables, including how rapid your simmer is. *Ha! Beef Bourguignon with Creamed Semolina @Not Quite Nigella. 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. Mine has no Port too as most don't include Port although I think they felt that they tasted it because it was sweet. So tell me Dear Reader, what are you loving or loathing about your current season? Serves 2-4 people depending on hunger. The Angry Chef's Garlicky Lemon-Pepper Chicken. 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. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. It develops a rich brown, garlicky crust and layers of flavor from being flipped and seasoned a handful of times. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan.
The Angry Chef’s Garlicky Lemon-Pepper Chicken. Beef & Beer Stew with Cheese Dumplings aka The Marriage Maker @Not Quite Nigella. ! [Beef & Beer Stew with Cheese Dumplings ( 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. ! [Beef & Beer Stew with Cheese Dumplings ( 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. ! I was lucky enough to receive a carton of beer from the Blue Tongue Brewery. ! ! I know calling it a Marriage Maker is risky. ! For the dumplings Dumpling mix !
Recipe: quinoa, black bean & sweet potato croquettes with pumpkin seed chipotle cream - Dreena Burton - Vegan Soccer Mom. Black 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! These gluten-free patties are somewhat delicate and fragile, and so should be eaten with a fork as a patty or croquette, rather than on a bun as a burger. The sweet potatoes balance the smoky and savory ingredients (cumin, oregano, chile, garlic), in the croquettes, and there is a hit of lime to heighten all the flavors. Black Bean, Quinoa, and Sweet Potato Spicy Croquettes In a skillet over medium-high heat, add the oil. Note: For kids, omit the chile in the sauté stage, and then before making patties, remove a portion for your children. Recipe copyright 2010 Dreena Burton. Sticky Balsamic Ribs. 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.
After asking my DH what he thought of them, he swallowed his bite & replied, "This may be the best thing I've had in my entire life". But, this is coming from a man who loves him some ribs...anyway, anyhow.Like all good ribs, these require time, but very little effort. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}.
Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Malai Kofta/Cheese Dumplings Simmered in a Creamy Sauce. 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). Serve with flatbreads, pulav, jeera rice. Related Posts: Dal Makhani/Lentils Simmered in Creamy Tomato Sauce. Italian Sausage Lasagna Stuffed Pizza… 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 :) Oodles of cheeses and Italian Sausage Marinara tucked inside whole wheat pizza crust, YUM! Trader Joes has my favorite pizza dough, it’s just a little over a buck. If you don’t have the luxury of a Trader Joes near you, any good pizza dough will do. Here are most of the ingredients you’ll need. Brown the sausage and add your pasta sauce!! Prepare the ricotta cheese filling…parmesan, mozzarella and a pizza seasoning pictured below. This is a great seasoning, I use it in all kinds of Italian dishes. 2 options with your dough, either press it into a pizza pan or see the pics below for some little heart calzones! Roll and cut Fill, top with another heart of dough and press edges. Mmmmm, love these and these! Sausage Lasagna Stuffed Pizza. Cauliflower and caramelized onion tart.
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.
(See also: Coq au Vin) But most of the time these days I’m juggling baby while trying to edit photos and jot down notes while willing the baked good to cool so I can cut into it and sometimes, the star of the show ends up hanging out lonely on the counter, wondering if everyone up and left for the party without it. This tart is lush, luxe and lovely. Yields 8 servings. PESTO PIZZA WITH ROASTED GARLIC & POTATOES. Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you just get it. Tasting the ‘You Say Potato’ slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me.
Still in high school at the time, far out pizza toppings went about far as bacon and clams as in my Dad’s favorite New Haven-style pie from Pepe’s in New Haven, Connecticut. Over a decade later, I finally got around to trying it at home. Inspired by the You Say Potato Slice at Escape from New York Pizza, San Francisco As the addition of potatoes are what really sets this pizza apart, it is important to make sure they are cooked and seasoned properly before they go on top of the pie.
Place a pizza stone in the lower third of the oven and preheat to 500°.