Cheeky Kitchen & Good, Holy Heck Portabella Burgers - StumbleUpon. 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. Farfalle With Zucchini, White Beans, Mozzarella And Mint. It’s far enough into winter that I’m not as into rich hearty soups and stews as I was when the weather first turned cold.
And even though it’s still January, the days are getting longer. February’s only a few days away, and March is a countdown. Today at the store I picked up a zucchini — the best-looking out-of-season vegetable I saw — to work into a summery pasta for lunch. I like to throw a few beans into pasta whenever I can to make a complete protein, so I grabbed a can of white beans, too. At home in the fridge I had a few leftover whole peeled tomatoes, some fresh mozzarella and a bundle of mint. I boiled water for the pasta, seasoned it with a tablespoon of kosher salt, and tossed in a handful of farfalle. I thinly sliced a couple of garlic gloves, rinsed and drained a can of white beans and diced two peeled tomatoes. When the pasta was al dente, I drained it and tossed it in the skillet with the zucchini mixture. Italian White Bean Soup. When I first started cooking, I followed recipes to a T…which is only natural when you start to learn to cook, since it’s hard to know what changing an ingredient might do to the recipe!
As we’ve tried more and more recipes, I’ve gradually started to understand how to create my own. Now there’s nothing I love more than trying to come up with a way to use the ingredients I happen to have on hand or see at my local market! This soup was inspired by some greens from a local food delivery, combined with the memory of a soup made by a good friend a while back. It turned out so delicious that we had to make promptly it again just to convince ourselves that it was actually THAT good.
And true to form, I pulled out the superlatives (“best soup…ever!”). But honestly – this was delicious. To me it tasted like liquid pizza, which was probably due to the San Marzano tomatoes (canned tomatoes grown in Italy – they really make the recipe! And the best part – it only takes about 30 minutes to make! Jalapeno Popper Grilled Cheese Sandwich. April is National Grilled Cheese Sandwich month and that was all the excuse that I needed to try out some new grilled cheese sandwich recipes!
Not too long ago, while I was devouring a batch of the ever so addictive jalapeno popper dip, I was thinking about other ways to enjoy that amazing flavour combination and the idea that stuck was the one for a jalapeno popper grilled cheese sandwich. As soon as I had that thought I knew that I would have to try it and this was the perfect time! The basic idea was to incorporate the flavours and textures of jalapeno poppers in a grilled cheese sandwich and the first step was the jalapeno peppers themselves. I really could not see biting into a perfectly grilled sandwich with all of the melted gooey cheese and hitting hard raw jalapeno peppers and although pickled jalapeno peppers would likely have done the trick I decided to take the extra step and I roasted the peppers first. Don't have time to roast some fresh jalapenos? Printable Recipe. Pizza Braid.
A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) , but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one.
As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. Vegetarian Jap Chae - A Guest Recipe by Alice of Savory Sweet Life - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes. Welcome to Herbivoracious! If this is your first visit, please start here. Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry) [Today's post is by my friend Alice of Savory Sweet Life.
Alice's blog is a celebration of everyday cooking and baking. When a friend and well respected blogger like Michael Natkin invites you to guest post for his amazing food blog, it’s a big deal and great honor. Growing up my mother would often prepare a big pan of jap chae (also spelled japchae or chapchae) full of vegetables with vibrant colors, stir-fried with glass-looking sweet potato starch noodles (dangmyeon), and seasoned with sesame oil, soy sauce, salt and pepper, and a touch of sugar. My mother taught me the importance of making sure to stir-fry each ingredient individually. Vegetarian Jap Chae Vegetarian, vegan, and gluten-free if you use gluten-free soy sauce (San-J makes one) Serves 2-3 as a main dish Serves 4-6 as a side dish.
Black Bean Burrito with Cilantro-Lime Rice. Remember that Eddie Murphy routine in “Raw” when he talks about how his mom promised to make him a burger that was “better than McDonald’s”? I’m not going to tell you this Black Bean Burrito with Cilantro-Lime Rice is better than Chipotle’s, because that would be madness. BUT, depending on how crazy you get with the toppings, it can definitely be cheaper, more nutritious, and low enough in calories that you could eat the whole thing without feeling like a slug marooned on a sidewalk.
Plus, when your family’s tired of having the same-old stuff for dinner, it’s nice to prep a bunch of burrito ingredients and let everyone make their own. An easy way to keep your vegans, vegetarians, carnivores, omnivores, flexitarians and cannibals satisfied. Definitely better than McDonald’s. Black Bean Burrito with Cilantro Lime RiceAdapted from Dr.