Food & Cooking. Hungarian Mushroom Soup. Recipes « The Vegan Cookbook Aficionado. Daily Food Blog. 5 lb. Weed Prevention Plus Bag-97181 at The Home Depot. Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact.
The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Mango Smoothie | GOYA. Eggs: The poor man’s protein [Recipes] This story is part of our Protein Angst series. See more stories on the right. I don’t need to tell anyone that eggs have cholesterol. That’s a birthright in this era of No-Yolk noodles and Egg Beaters. What might need remembering, however, is that chicken eggs are the most affordable source of pasture-raised animal protein (Even if you buy a dozen for, say, $8 at the farmers market, that’s still less than 75 cents a portion).
And they’re good for much more than breakfast. As a thickener and binding agent, eggs were around before newfangled starches like soy lecithin or xantham gum. And they’re also available year-round (just in smaller quantity in the winter, when most hens’ laying slows down). One egg has about six grams of protein. Take, for example, a poached egg on a pile of steamed vegetables.
When laid from pastured chickens, protein isn’t all that eggs have to offer. Below are three recipes that use eggs as the primary source of protein: Preheat oven to 375 degrees F. Grilling & Smoking Recipes - Traeger Grills. Fat-Burning Choco-Fruity Smoothie. Recipes. Natalie McLaury. Home » Entries posted by Natalie McLaury Stories written by Natalie McLauryNatalie McLaury is a St Louis based food writer with a passion for real food and experimenting in the kitchen. Her cooking ranges from healthy three course meals to decadent desserts, and she shares many of her food tips and recipes on her successful The Sweets Life blog . As an avid runner and fitness expert, she also gives the occasional tips on how to combine a serious interest in health with a sweet tooth. Cooking the Magazines: Mediterranean Vegetable Salad with Mint Yogurt Dressing A vegetable-heavy salad featuring roasted eggplant, onions, pepper, and zucchini that won't weigh you down… Cooking the Magazines: Spicy Asian Chicken with Brussels Sprouts Chicken and brussels sprouts stir fry with a spicy kick.
Cooking the Magazines: Roasted Cabbage and Pear Salad A simple salad of roasted cabbage and pears with walnuts and blue cheese Cooking the Magazines: Green Bean, Grape and Bacon Pasta Salad. Cheesecake Stuffed Strawberries. These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food. You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason!
Cheesecake Stuffed Strawberriesfrom Nutmeg NannyIngredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -graham cracker crumbs Directions: 1. Good, Holy Heck Portabella Burgers. People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. This is a Code Awesome and you need to heed my instructions. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise.
Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever. Mango Maddness. Mangoes have to be my favorite fruit! Mango season 2009 has just started and I have already been cooking up a mango storm. I have been enjoying experimenting with mangoes and I have made some really tasty mango dishes. With my growing collection mango recipes I thought that it was about time to go over them all and collect my favorites and here they are: Desserts Mango Shrikhand - Thick and creamy strained yogurt with sugar, cardamom and saffron mixed in and either topped with fresh (or caramelized) mango or with mango puree mixed in as well.
Mango on Coconut Sticky Rice - Sweet aromatic sticky rice made with coconut milk and topped with fresh mangoes is a great way to finish almost any meal. Mango Crisp with Macadamia Nut Crust - If you like crisps and crumble like I do then you'll really enjoy this mango crisp with a touch of the tropics in the form of cardamom and a coconut and macadamia nut topping.
Breakfasts Condiments Salads Savoury. Closet Cooking. Grilled Asparagus Ricotta Pizza. I’m still not exactly sure where summer went, because I think it was pretty much last week that I was planting my herbs and throwing all the windows in the house open…but the leaves are just starting to get that look… …and so I am laying on the grill recipes while there is still time. Not that the Southern husband won’t go out and grill in the snow…but somehow, it’s not the same. And along with this summer’s favorite grill recipe, which is Buttermilk Grilled Chicken, one of my top choices for the grill is grilled pizza. This summer we have had the classic cheese and basil grilled pizza, a fabulous bacon and rosemary grilled pizza, and most recently that little number pictured above, which is a grilled asparagus and ricotta cheese pizza.
(Side note: I used to drive myself crazy trying to roll the pizza dough out into a perfect little circle, until one day I realized that I actually liked the abstract shapes better. Anyway. Grilled Asparagus Ricotta Pizza [/donotprint] Ingredients Directions. Asparagus Grilled Cheese. Is there anything better than a grilled cheese sandwich? Okay, there’s bacon and chocolate, but aside from that? I actually don’t think so. There’s the old classic, of course…American cheese between two slices of white bread, buttered and fried until golden. This is the Southern husband’s favorite. There is the Rolls Royce of grilled cheese, which is the croque monsieur, which is the grilled cheese I love above all others. Now, grilled cheese is not exactly, well, low-calorie, but I figure if you throw some veggies in with it, at least you are making somewhat of an effort, and if the veggies actually kick the grilled cheese up a notch, it’s a total win-win.
Asparagus Grilled Cheese, adapted from from Closet Cooking Ingredients 8 thin stalks asparagus, tough ends broken off 1 tablespoon olive oil Salt and pepper to taste 2 teaspoons grainy mustard 2 slices gruyere cheese 2 slices of bread 1 tablespoon soft butter Directions 1. 3. 4. 5. Brisket Slow-Cooked in Coffee and Brown Sugar. I think I may have said this once or twice or one million times before on this blog, but I wish I liked coffee. I really do. It is SO much easier to get a cup of coffee than to find a decent cup of hot, strong English breakfast tea unless you happen to be in the middle of London, and I am usually in the middle of New Jersey, so this is a problem for me.
I’ve tried to like coffee, just for the pure convenience factor, but I just….can’t…do it. However, I DO (for some mysterious reason) like coffee when it is an ingredient. For all you slow-cooker fans out there, this one is right up your alley. Now come back, slice the brisket into thin slices, put it on the plate with some veggies and pour that rocking great sauce all over the whole aromatic, tender, fabulous thing. Brisket Slow-Cooked in Coffee and Brown Sugar Ingredients 1 medium onion, peeled and quartered, stem end left intact 1 pound new potatoes (about 12) 1 pound medium carrots, cut into 2 1⁄2-inch lengths kosher salt and black pepper.
Egg Sandwich with Spinach, Brie and Maple Bacon. Things I love in life: 1. Bacon 2. The Southern husband 3. 4. 5. 6. 7. 8. Five of these things are part of the sandwich we had for dinner tonight. I won’t lie to you, this is a messy one to eat, but man, is it worth every single drip and spatter. Now slide the egg onto the bottom half of the muffin, lay some spinach over the egg, and a couple of maple bacon pieces over the spinach. Egg Sandwich with Spinach, Brie and Maple Bacon Ingredients Two strips bacon, each cut in half 2 tablespoons maple syrup 1 tablespoon olive oil 2 cups baby spinach One English muffin, split 2 large slices of Brie cheese, softened One egg 1 tablespoon butter Directions 1. 2. 3. 4. 5. 6. The best new recipes from Framed Cooks — punchfork.com. Eggplant.... Ratatouille! The dish, not the movie. :) 1 medium onion 2-4 cloves garlic 1 eggplant 1-2 bell peppers (I usually use 1 red and half a yellow for color) 1 large (or two small) zucchini 8 oz. mushrooms (I use crimini or button) 1 28oz can tomatoes, whole or crushed Lots of basil and oregano, but I just use a heaping palmful of Italian herb blend.
Basically, cook the onions and garlic in some olive oil, cut up the veggies to roughly the same sizes, add and stir in batches (if you add them all at once, there won't be any room to stir!) , drop in the tomatoes and herbs, and let it simmer for a bit. At least 25 minutes. This is super tasty, a great way to eat lots of veggies, and something I make all the time.
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