Roasted Honey Garlic Cauliflower. Roasted cauliflower is kicked up a notch with the addition of this addicting honey garlic sauce.
The other day, Mr. K told me he preferred eating cauliflower over chicken. This can only mean one of three things. 1. I’ve finally won him over with all my cauliflower creations. 2. 3. I’d like to think it’s the first one. Nomsies Kitchen : Strawberries and Grilled Vegetables Salad. Look what I had earlier for my lunch!
With the current sunny weather we have been blessed with, a super fresh light salad is just what I need. I decided to add the strawberries in not just for colour - but so I can have my fruits and vegetables in one dish. Easy! This recipe is simply delightful and perfect as a side dish or a light meal. Sauteed Mushroom Gouda and Kale Potato Skins. The other night I was discussing reality television with a friend of mine.We both agreed that reality TV was somehow interesting at first, but the fact that it's gotten so over-abused proves that its 15 minutes have largely passed.
Toasted Sage Gnocchi with Sautéed Asparagus & Caramelized Shallots. I didn't encounter gnocchi for the first time until I left for college and found them in the aisles of the nearby Trader Joe's.
I immediately fell in love with their plump texture and warm potato-y flavor, and was particularly excited about their versatility (being able to use a wide variety of simple sauces on an inexpensive dish was particularly helpful when my budget was strapped). I didn't have gnocchi that was made from scratch until about a year ago at an authentic Italian restaurant, and was blown away by the difference in texture. Instead of slightly rubbery, the texture of the gnochhi were soft and fluffy, like little balls of mashed potatoes. I tried making my own at home, but they always turned out too rubbery and the flavor just wasn't quite right. It wasn't until I went to the King Arthur Flour Blog & Bake in Vermont that I learned what I was doing wrong.
Myst: Uru – D'Ni Mushroom Bread The Myst series... Myst: Uru – D'Ni Mushroom Bread The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win).
I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned. Click 'Read More’ for the full recipe! This recipe makes 2 loaves. Gratin de potiron au chèvre. Croquettes de riz sauvage, épinard et chèvre.
Tomato and Egg Breakfast Pizza Recipe. While I was living in Japan, I ate my fill of Japanese foods: ramen, soba, udon, katsu, yakitori, curry, tempura, sushi, takoyaki, okonomiyaki, anything remotely Japanese, I was all over it.
But sometimes, out of nowhere, a pizza craving would hit and the call for that piping hot crispy combination of savory tomato sauce and gooey cheese could not be ignored. I tried to sate the beast with these little pizza kits that I found at our neighborhood supermarket. Spinach and Ricotta Grilled Cheese. Spinach and Ricotta Grilled Cheese Spinach and Ricotta Cannelloni turned into Grilled Cheese.
Yes, this is real life and happening. Right.now. Blooming onion. Poutine. Bavarian dumplings with mushroom sauce (Semmelknödel mit Schwammerlsoße) First cut your bread into small-ish pieces, but not smaller than the first limb of your ring finger or so.
Put all of it in a bowl, heat your milk and pour it over the bread. The amount of milk will vary depending on the amount of bread you have, keep adding milk till everything is moist but NOT wet, squeeze everything together with a spoon, the texture should be like on the picture, moist bread, not completely soaking wet. Let sit for a little while. Glaze a whole chopped onion, put some of it into the bread bowl, keep half of it for the sauce. Then add the eggs and spinach (you can leave that out or put in anything else, cheese for example), add some salt a little pepper and some lemon peel!! If you have a person with big hands around, ask them to give the dough a good squeeze.
Bricks au chèvre frais et à la tapenade : Recette de Bricks au chèvre frais et à la tapenade. Légumes rôtis à la feta et au miel - pistaches and co. Salade marocaine aux poivrons - une recette Découverte. Préchauffez le four.
Mettez au four (ou comme les Marocains directement sur le feu du gaz, mais soyez vigilent) les poivrons et les faire cuire jusqu'à ce que la peau grille et cloque (comptez au minimum une 1/2 heure). Pelez les tomates, épépinez-les en les pressant dans votre main, couper les en dès. Coupez finement les herbes. Hachez ou râper l'ail Lorsque les poivrons sont prêts, mettez les encore chauds dans un sac en plastique fermé, la vapeur qui se dégage facilitera l'épluchage. Epluchez et coupez finement les poivrons.