Sweet Potato and Kale Hash with a Fried Egg. Chris • shared appetite For some, breakfast is their favorite meal of the day. The thought of cereal gently bobbing in a bowl of milk excites them. They aren’t satisfied just keeping it a morning ritual… fanatics want breakfast for dinner too. Preposterous! I simply don’t get it. I’m just not a breakfast person.
Once in a while, though, when the mood strikes me, I decide to cook up a nice hearty breakfast. If you checked out the smooth and velvety Sweet Potato Hummus recipe from a couple weeks ago, you already know the multitude of health benefits a sweet potato packs. Tyler and I made this hash together while our better half’s were busy, off running one of those Winter 5Ks. Thanks to Tyler for these beautiful photos! When you’re prepping your sweet potatoes, make sure to give them a fine dice, around 1/4”. I’m really loving shallots lately. I had a bag of frozen kale from Trader Joe’s in the freezer and used that for this recipe. Sweet Potato and Kale Hash Ingredients Instructions. Spicy Treats: Mushroom Paneer Gravy. Recently saw this mushroom gravy in one TV cookery show,this gravy was made with coconut paste..the recipe was so interesting ..soon I tried this gravy ...this is a delicious n spicy gravy with coconut paste..I added some home made Paneer also to it.Both Mushroom n Paneer are rich in protein n other minerals n vitamins.to know more facts about vegetables n legumes rich in protein content ..click Here.I served this along with multi grain Paratha..on the whole our Dinner was so healthy n filling.
IngredientsMushroom 1 Pack-8 oz( chopped or diced)Paneer 1/ cup (cubes)Onion 1 large (finely chopped)Tomato 2 medium (chopped)curry leaves 1 sprigGinger Garlic paste 2 tspChilli powder 1 tspCoriander Powder 2 tspGaram masala 1 tspTurmeric powder a pinchSalt to tasteCilantro few finely choppedTo TemperOil 1 tbspFennel seeds 1/2 tspClove 2 no.sCinnamon 1/2 " stickBay leaf 1 small CArdamom 1-2 no.sTo wet GrindCoconut 1/4 cup(shredded)Fennel seeds 1/2 tspCumin seeds 1/2 tsp Brown Beans Sundal/Salad.
Pasta with Shrimp and Fennel. A Piquant Tomato Sauce Adds Full Flavor Lots of us eat more fish this time of year. Some are still following New Year’s resolutions to eat healthier. And what’s healthier than fish and seafood? For others, Lent means fish or seafood every Friday at a minimum, so new recipes are always welcome. Shrimp is a favorite of most seafood lovers. So why not combine the two in a spicy tomato sauce? Recipe: Pasta with Shrimp and Fennel There are scores of recipes that combine pasta, shrimp, and fennel.
For this dish, we make sauce from scratch, infusing it with the flavor of fennel. Active prep time is a good 15 to 20 minutes (this includes sautéing the onion and fennel). This recipe serves 4 to 6, and you can easily halve or double it (see Notes). Ingredients NotesIf you prefer to use pre-made red sauce, here’s the procedure: Simmer the fennel in water for a few minutes to soften it up, then add it to your red sauce and cook for 10 to 15 minutes to meld the flavors. More, Please “Glad you like it. Creamy Fettuccine with Shiitake & Porcini - The Daring Gourmet. Another Daring Gourmet original, coming up with a name for this was super fun! I finally arrived at something both poetic and whimsical. What do you think?
“Creamy Fettuccine with Shiitake and Porcini.” (Shiitake is pronounced “shi-taw-kee. “Creamy Fettuccine with Shiitake and Porcini! The cadence, the rhythm…it’s like Shakespeare ate this and wrote a sonnet about it. Now on to serious matters. Take your tastebuds on a journey of culinary delight with this Creamy Fettuccine with Shiitake & Porcini.
(Gotta love that name!) I picked up some beautiful fresh shiitake mushrooms from my local Asian supermarket. I also picked up 3 tubs of tofu for 99 cents total because they expire in 3 days (I have a hard time passing up great deals, especially on food). The point is that you can get some great deals at Asian markets. Okay, let’s get to that delightful Creamy Fettuccine with Shiitake & Porcini! Clean the shiitake mushrooms, cut off and discard the stems. Slice them about 1/4 inch thick. Serves: 4. Flatbread Two Ways | taste love and nourish. There are a lot of questions floating around over the difference between a flatbread or a pizza. Some say that it’s all in the leavening. Flatbreads have none. But there are some really wonderful chefs out there making flatbreads with pizza dough.
They argue that it mostly has to do with the toppings. Flatbreads have either no cheese or very small amounts of cheese. Then, to complicate things further, some say it’s all in the shape. Flatbreads are oval, pizzas are round. This dough becomes super crunchy to stand up to the vegetables and it couldn’t be easier to make. Flatbread or Pizza Dough (Makes enough for 2 flatbreads or pizzas) 1 C. water, warmed for about 1 minute and 30 seconds on high in the microwave 2 t. honey 1 T. active dry yeast 1 1/2 C. all purpose flour 1 1/2 C. whole wheat pastry flour 1 t. sea salt 2 T. extra virgin olive oil In a 2 cup measuring cup or a small bowl, combine the warmed water and honey. Veggie Goat Cheese Flatbread Preheat your oven to 400 degrees. Notes: Zucchini Fritters (Eggless)~Cooking Thumb. Zucchini fritters are scrumptious, delectable, mouth-watering delights with a crispy exterior and warm, succulent tenderness on the inside.
It is amazing how a mild veggie like Zucchini can transform into a zesty snack that even kids love to devour en masse. In addition to their delicious taste, these fritters are on the healthier side as these are not deep-fried & Zucchini is low in cholestrol and a good source of protein, vitamin A, dietary fibers & minerals. Also, my recipe is a healthier, guilt-free version as it does not contain eggs or cheese. I love to nibble on these fritters when there is chill in the air, as they have a delicious way of spreading warmth inside one's system.
Makes : 8 Pcs How to make Zucchini Fritters Grate the zucchini on the large holes of a box grater, or in a food processor using the shredding blade.In a large bowl, toss zucchini with 1 tsp salt and set aside for 10 minutes. Vegetarian Stuffed Cabbage Rolls Recipe | Masala Herb. Kale, Carrot, and Chickpea (Garbanzo) Soup | Jennifer's Kitchen.
Did you know that you could eat 7 cups of cooked kale and you still would not have consumed as many calories as are in one McDonald’s hamburger? 7 cups! Plus, leafy greens like kale and collards contain no cholesterol or saturated fat, are loaded with beneficial phytochemicals, and some are better sources of calcium than milk (both by weight and by calorie.) A perfect lose weight/feel great food! So how do you eat kale? It’s absolutely delicious in this satisfying soup. This recipe has an abundance of vegetables in it. Kale, Carrot, and Chickpea Soup A delicious way to eat more kale! Author: Jennifer's Kitchen Ingredients Instructions Prepare vegetables. More Kale Please! Want to include more of this super food in your diet?
How do you like to eat kale? Popular Posts. Potato Hash Brown | Rosie Eats. As you can tell, I love a poached egg on everything! I’m sexy and I know it. You might be saying… this looks just like the crispy crab cakes I made in an earlier post. You’re right, it does. Shame on me for lacking creativity on this post. I must say, in retrospect, I added the alfalfa sprouts for added texture and crunch which worked so well for the crab cakes, but regretted for this recipe.
I didn’t like the added “grass-like” flavor with the hash brown. I also made the patties rather thick and I would have liked them on the thinner side. 1 1/2 pounds russet potatoesfew slices of bacon (optional, if you don’t want to use bacon, use 1 tablespoon of olive oil)1 medium shallot, sliced1 egg white4 green onions, roughly chopped1 tablespoon garlic powderKosher salt and freshly ground black pepper Preheat oven to 425 degrees F. Peel and wash potatoes. (bacon is optional) Take oven proof skillet and add bacon. Meatless Monday: Cheesy Quinoa Cakes with Spicy Lemon Aioli. My mom’s cousin, Dana (we call her “Aunt Dana”), lives out in the middle of nowhere Missouri. She lives on a lot of land…with a lot of animals. As of last night, she has 5 dogs, 3 cats, and 2 horses. She loves animals and in the country, there never seems to be a shortage of animals in need of a loving home. And so, her “kid” count often grows.
I spent many childhood 4th of July holidays at Aunt Dana’s house, spoiling her dogs — learning who preferred tummy rubs over ear massages and vice versa. We’re suckers for animals and so she thoroughly enjoys and understands my all-too-regular Facebook updates with Lily’s most recent shenanigans or cute pose. Anyways, Aunt Dana called last night to let me know she thought we should submit a video to America’s Funniest Home Videos for the $100,000 grand prize. I can totally picture this. But, not my bulldog.
Lily will always graciously accept meat and cheese…fish, too. Not-so-consistently will he eat quinoa for me. His loss, let me tell ya! Be well, Cake aux olives noires et au parmesan. Quinoa cakes | Marin Mama Cooks. Then I tried quinoa for breakfast with steel-cut oats and goji berries. Say what, quinoa for breakfast? Oh yes, try it! It’s my new favorite way to start the day. It’s a power house of a breakfast. Now, I ventured into a crispier and cheesier quinoa cake. Hey, I was thinking of my kids here, because they were not the biggest fans of the other quinoa patties. Recipe from The Supper Club makes 10 cakes 1 3/4 cups (14 oz/440 g) quinoa 1 1/3 cups (11 fl oz/345 ml) vegetable stock or water – I used vegetable stock as it adds more flavor 1 cup (5 oz/155 g) all-purpose flour 5 ounces (155 g) low-moisture mozzarella cheese, cut into 1/4 inch cubes (6-mm) – 5 ounces is about half of a standard sized mozzarella rectangle, or 3 1/4-inches by 21/4-inches if you want to be exact.
I use this brand of organic quinoa, as it doesn’t require any rinsing, plus it’s on sale right now at Whole Foods! Pour in the stock and bring to a boil. While the quinoa is cooling, lets prep the rest of the ingredients. Soup Week: Coconut Lentil Soup - Sweet Potato Chronicles. You know what you can count on, when you live in Ontario, like we do? Winter. Every year. Right after fall. And yet… Lordy, the crying and belly-aching over the snow and the cold. You would think that no one has ever seen snow before. And yes, I am one of the loudest criers (you can take the girl out of the West Coast but you can't take the expectation of balmy temps out of the girl) of them all. This soup is my new obsession and the best defence I can come up with for winter ennui.
Photos by Maya Visnyei Coconut Lentil Soup 1 Tbsp olive oil 1 onion, diced 2 large carrots, peeled and diced 2 cloves of garlic, minced 1 Tbsp fresh ginger, minced 1 Tbsp curry powder 1/2 tsp cinnamon 1/2 tsp cumin 1/3 cup tomato paste 4 cups vegetable stock 3 cups water 1 can coconut milk 2 cups red lentils 1 big handful of fresh spinach, sliced into ribbons juice 1/2 lemon salt and pepper to taste Method Heat oil in a big pot or Dutch oven to about medium. Mushroom Ravioli with Garlic Sun-dried Tomato Cream Sauce | Vegan Yumminess. Happy Almost Valentine’s Day!! Today, I’ve got a vegan homemade pasta entree to share with you, my fabulous readers.
It is vegan, soy-free, sugar-free, and requires very little oil (really, you can just leave it out or use water instead). This entree could even be converted to be gluten free. All you have to do is buy gluten free pasta shells, stuff them with the mushroom filling, and top with the cream sauce. Or, if you’re too lazy to make your own pasta, you could use pasta shells even if you aren’t gluten free. But, if you have the time and the semolina flour, I’d say, “go for it!!”
There’s no need to be frightened, I’m going to walk you through the process step-by-step First, you’ve got to buy some semolina flour. Next, your going to need to make your ravioli filling. Once your vegetables and cashew cream have cooked together, you’ll want your filling to be thick enough to hold together, but not goopy, if you know what I mean. Now, it’s time to make your ravioli. 1 clove garlic (minced)
Buffalo Baked Blooming Onion | taste love and nourish. I think I know why our friends have been avoiding us lately. It may have something to do with developing this recipe. We’ve eaten about four whole onions in the past week trying to get this just right! So, all my friends out there, you better be making this one. I always say, “if everyone eats it, then no one has bad breath!” This is my healthy take on the deep fried version! I think we all know just how horribly unhealthy that one is. Yes, it tastes pretty good, until you start feeling nauseous from all of the grease.
Buffalo Baked Blooming Onion 1 large Vidalia onion 2 T. olive oil 1 T. Dipping Sauce 1/4 C. non-fat or light sour cream 1 T. mayonnaise 2 T. Preheat your oven to 400 degrees. Cut about 1/2 inch of the stem end of the onion. Turn the onion over, root end down and gently spread the petals apart. In a small bowl, combine the olive oil, Buffalo sauce and Tobasco. In a medium bowl, combine the Panko, flour and salt. Notes: Avocado White Cheddar Grilled Cheese.
Some things are really easy to mess up. Examples include going a full day without tripping, taking a bad photograph and letting flowers die. On the contrary, some things are really easy to get right. Examples include procrastinating and tearing paper. Now it is time for another category: things that are super easy to do, but at the same time, you can seriously mess up if you just cross that thin line. This category includes walking, cooking caramel and making grilled cheese. The perfect grilled cheese starts with the essential ingredients: butter, cheese and bread, among other items. After you gather your essentials, prep by slicing your green fruit. Smear butter on one side of each piece of bread, and lay down flat. Smash it together, and heat a skillet. Remember to cook until golden brown, not burnt. Avocado White Cheddar Grilled Cheese per 1 sandwich Ingredients: 1 tablespoon unsalted butter 2 pieces of bread 1/2 oz. cream cheese 1/2 avocado, sliced Directions:
Appetizer Recipe: Roasted Feta Cheese with Fig-Thyme Compote Recipes from The Kitchn. Roast a block of feta and the first time you taste it, you'll wonder, Why did I waste so much of my life eating baked brie? Spreadably soft, with a tangy, salty, rich flavor, baked feta is easy to make and almost impossible to resist. Adding a sweet compote of dried figs simmered with honey and fresh thyme rounds out the flavors and turns a humble starter into a knock-out appetizer that is pretty enough for any party. As a hostess, cheese platters bore me. I'm always more excited about making an unusual cheese-based appetizer -- like a modern cheese ball or a plate of gougères -- than I am about choosing a few types of cheese to put on a plate. You can call me a bad cheese person, I don't mind. I'll be too busy stuffing my face with roasted feta and fig compote to hear you. Buying a good brined feta is key for this recipe; it's that salty, almost pickled flavor that makes the dish so interesting.
This recipe makes more compote than you'll need for one block of cheese. Serves 6-8. Vegetarian. The Food Lab: Vegan Burgers That Don't Suck. Fiche de cuisine complète - 750 grammes. Gluten-Free 40 Cloves of Garlic Quiche. Recipe - Hungarian Stuffed-Under-the-Skin Chicken Adapted From Mindel Appel - Recipe. The New York Times > Dining & Wine > Recipe: Onion Flat Rolls (Pletzlach)
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