Sweet potato corn cakes with garlic dipping sauce. Broccoli Cheese Bites. Fried Rice. Fried Rice Learn how to make fried rice with this fabulous classic fried rice recipe.
Feel free to add in chicken, pork, shrimp, veggies, or any other proteins you like as well. Low Calorie Crunchy Cauliflower. Party Dish Since this post was so popular, I thought I would repost it for all the recent followers of Going Cavewoman.
So many of us are going to parties throughout the year. This is a wonderful party dish if you want to take something low calorie, healthy and gluten free for yourself. It’s hard to stay on track, so take something that is tempting, but it won’t blow your diet.
Chicken. Potato. Oven-Baked Sweet Potato Fries. Now that I don’t eat regular French fries, baked sweet potato fries are my favorite side dish when I’m serving burgers at home.
These aren’t quite as crispy as fried spuds but they’re tasty and easy to make. Plus, you can totally switch up the seasonings and your taste buds won’t get bored.
Jalapeno Snacks. Fries. The Vegan Stoner: Onion Rings. Isobelle said... haha, I love the drawing of the onion getting rejected at the bottom.awesome recipe for onion rings.
Three Cheese Baked Polenta. Ingredients 1 cup coarse grain polenta salt 2 tablespoon unsalted butter 2 tablespoon olive oil 2 clove garlic, thinly sliced 1 (14 1/2 oz) can of diced tomatoes 1 tablespoon oregano leaves 5 ounce Gorgonzola cheese 5 ounce Taleggio cheese ½ cup Parmesan cheese, grated Directions Make the polenta: Bring 3 cups of water to a boil in large saucepan or Ditch oven.
Add the salt. When the water comes to a boil add the polenta in a slow steady stream whisking the mixture as you go. Remove the polenta from the heat and add the butter, stirring until well incorporated. Make the tomato sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add one 14½ oz can of diced tomatoes and a little salt. Bake the polenta: Lightly oil the tops and sides of a shallow 9×11 inch baking dish. Fresh Spring Peas » Cooking with Rosetta. Today I picked my first large batch of fresh spring peas.
My kids ate most of them right off the vines, because the peas are so sweet. This is one of the vegetables to consider growing in your garden, as it is difficult to find freshly picked peas and there is nothing like the taste. Polenta, I Love You. I'm sorry it's been so long since I've posted a recipe.
The kitchen is finally back together. Brazilian Cheese Puffs with Ranchero Queso Fresco. < Back to Blog We’re one of those families that has a lot of trouble getting out the door in the morning for school.
No one wants to skip breakfast, but sometimes breakfast has to be an on-the-go affair. That’s why one of our kids’ favorite grab-and-go meals or snacks is these Brazilian Cheese Puffs (known as Pao de Queijo in Brazil). These cute little puffs are kind of like popovers – the batter is very thin and eggy, but it puffs up to become light and airy when baked. They are super-easy to whip up in a short time (the batter is made in the blender) and you can grab a few to go as you’re running out the door, or pack a few in your lunchbox for later. Spaghetti squash latkes. These spaghetti squash latkes are spiced up with a little jalapeno and made a bit healthier with squash instead of potatoes.
How-to Make Cauliflower Rice. If the irony of this post falling in line right after a post about a rice cooker, doesn’t show you just how much I believe in living a life of moderation – I am not sure what will.
Though I am not 100% grain-free or paleo, I do try very hard to limit my intake of grains, these days. I haven’t found that I need to cut them out 100% of the time, but I do notice that if I eat less grains and I am more mindful of how often I do eat them, it really does make a significant difference in how I feel. But, now and again is fine with me. Coming up with grain-free desserts, choosing lettuce, collard greens or Swiss chard wraps over bread and rolls, zucchini pasta in place of regular pasta – these are all things I do regularly to cut back on the amount of grains I am consuming.
That said, I do still enjoy pizza and pasta now and again, I will on occasion make a loaf of gluten-free bread and sometimes a good ‘ol fashioned cookie, made with grains is just what I want. 1. 2. The Vegan Stoner: Rice Balls. Neha said... num num num. where do you get all of your groceries? January 12, 2012. Guest blogging at Cravings of a Lunatic. Zucchini Pizza Sticks. Black Garlic Porcupine Bread. Ingredients: 1 head black garlic*, peeled and minced 2 tablespoons butter 2 1/2 tablespoons olive oil 1/2 teaspoon anchovy paste pinch salt freshly ground black pepper 1 sourdough boule 3 sprigs worth of thyme leaves 1/3 cup coarsely grated Parmesan Directions: Preheat oven to 350.
Cut the bread lengthwise and widthwise, leaving about 1/4 inch thick crust at the bottom, creating 1/2 inch cubes. Meanwhile, melt the butter, oil, garlic, anchovy paste, salt and pepper in a small saucepan. Place the bread on enough to foil to wrap the entire loaf. Drizzle the bread with the oil then sprinkle with cheese, taking care that the majority of the mixture and cheese seeps into the cracks of the bread. Buttered Corn with Chives Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you.