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Confession: I don't like Pumpkin Pie. I know, it's almost un-American! I love all things pumpkin-flavored, but there is just something about the texture of pumpkin pie that I don't like . . . And then I tried this dip. It's basically pumpkin pie in a smooth form . . .
Hi, guys. It’s PW. My friend Ryan, whom I affectionately call “Pastor Ryan” because I know it makes him mad (even though he is, in fact, a pastor), is coming to the ranch soon for a getaway with his getting-more-pregnant-by-the-day wife Alison and their sweet girl Ava. I’ll need you to help me come up with some…um…”interesting” cooking challenges to present him with during his visit (think Iron Chef on barbiturates), so stay tuned for more details in the coming days. In the meantime, The Pastor (he loves that even more) has graced us (no pun intended; I crack myself up) with this sticky, delectable, and surprisingly simple recipe for…Monkey Bread. Take it, Ryan!
Brownies and cakes you mix in a mug and microwave in a minute are saving peoples’ sweet teeth around the world — it occurred to me that a gluten-free variation would be simple, particularly a version of this mug brownie, which is eaten straight from the mug, and so doesn’t require much in the way of structure. I gave it a spin with a number of gluten-free flours – quinoa, oat, brown rice and a gluten-free blend I picked up in bulk at the natural foods store. Who needs gluten, anyway?
Starring TV, radio personality and author, Lauren Groveman Baking Made Easy! Two-Toned Baking Cookie Secrets Thanksgiving Christmas Breads More Info Yummy Marbled Pound Cake!
This was the very first time I cooked Brussels sprouts. Why do they get such a bad rep? Are you a lover or a hater of Brussels sprouts? They are super easy to prepare and just taste like cabbage. Cabbage isn’t bad.
Aloha ladies and gentlemen! This is Todd, better known as Primal Toad, with a special smoothie recipe to pass on to you. Many of you may know me from blogging over at PrimalToad.com . I am the author of Toadally Primal Smoothies which you can buy for only $5. I'm a primal enthusiast who is helping bring primal/paleo/ancestral health to the mainstream.
It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet.
Andrew Scrivani for The New York Times 1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water 2 tablespoons extra virgin olive oil 1 medium or large onion, chopped 6 garlic cloves, minced 2 carrots, peeled and chopped
Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans . February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting.
Welcome to The GOOD Lunch . Every Tuesday and Thursday for the next year, the GOOD team has pledged to take it in turns to cook and share a big bowl of healthy, vegetarian, seasonal soup or salad. We're on the hunt for new recipes that are easy to bring, serve, and share in the workplace, and we will post everything we try, along with a five-star ranking of its portability and taste. We hope this will inspire you to make your office lunch a good one. Lentil-Potato-Spinach Soup (inspired by a Bon Appetit recipe from May 1995) The Ingredients : Makes 10-12 servings 1/2 cup olive oil 6-8 large garlic cloves, chopped 3 quarts canned vegetable broth 4 cup lentils, rinsed, picked over 2 lbs red-skinned potatoes, cut into 1/2-inch pieces 3 lemons 1 lb torn fresh spinach leaves (about 6 quarts) 1 teaspoon cayenne pepper 1 cup chopped fresh mint (dried will suffice if you cannot find fresh) Crumbled feta cheese (optional)
We love bread. I guess looking at my Bread Recipes section, you would have guessed that already. Though I have baked breads (and a lot number of them), I have not ventured into inventing my own recipes.