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I love koftas based gravies, and whenever we dine out I make it a point to order it as a side dish.
We didn’t eat Brussels sprouts growing up, but after moving back to the East Coast they quickly became one of my favorite seasonal vegetables. I typically roast them in the oven which makes the outside crispy and brown, while the inside stays nice and tender. This time, I cooked the Brussels sprouts with tempeh (a soy product made from whole soybeans) and added a few cloves of garlic.
Brussels sprouts get a bad rep.
I am becoming an accidental vegetarian. While I cannot see myself giving up steak or bacon completely, there are so many meatless meals to be discovered. For me, a successful vegetarian dish is when I eat something that is so delicious that I don’t notice the absence of meat.
Do you ever find yourself in one of those moments where you just have no idea what to do next and you find yourself unable to do anything at all?
Happy Friday everybody! I'm so ready for the weekend (I've got to work Saturday morning, but it ain't no thang!).
Featured in the Delicious Links in The Kitchn . Here we are waiting and praying for a few drop of rain. The earth is cracking in deep veins, dry and thirsty.The cool summer green has given way to patches of yellow and brown and an inexplicable stillness in the air.
I never grew up with brussel sprouts, I never had to endure a miserable soggy boiled sprout that was forced upon me, just so I could leave the table. My sprout memories are good, in fact I have great sprout stories of crunchy, flavoursome, good looking sprouts that I can't get enough of. And for this reason, our sixth food fight was decided.
2 tbsp oil
I should really rename this post “Baked Eggs in Tomato Cups and Sometimes Being Spontaneous Is Not A Good Idea”. For some of you who may know, about a month ago I moved to the New England area to begin a new one-year fellowship.