Recipes

A Tasty Frittata Recipe. I make a lot off frittatas. They fill your belly, allow you to put neglected ingredients in your refrigerator to good use, and when done the right way they're nutritious and good for you. Breakfast, lunch, dinner - if you've got a six-pack of eggs on hand, a simple, satisfying meal is never more than a few minutes away. This particular frittata recipe was inspired by a few things - a small bag of pink fleshed potatoes I picked up at the market, and some delicious vegetables that came courtesy of a nutrient-packed mystery box I pick up regularly from Julia and Andy at Mariquita Farm. I'll let you in on a little secret, the magic touch in this particular frittata is the vibrant cilantro chile sauce I drizzle over the top of it. Drizzle the sauce over the eggs just before the frittata goes into the oven, then layer the potatoes and onions on top of the sauce - everything melds together into a color-flecked pan of deliciousness.

. - More Egg Recipes - - More Breakfast / Brunch Recipes - Potato and broccolini frittata. Crispy baked eggplant. Dining@Large: The Helmand's great pumpkin appetizer recipe - Baltimore restaurants: The dish on the restaurant scene, memorable meals, dining trends and more. Gathering background for next week's Taste story following up on last year's pumpkin shortage, The Sun's Susan Reimer contacted chefs and restaurateurs around town who love to work with the big orange gourd.

Among them, of course, was Qayum Karzai, the owner of The Helmand. And to her surprise, Karzai was willing to share the recipe for this beloved, multi-award winning appetizer. Karzai said it reflects Afghan cooking traditions: A lot of reliance on vegetables, especially squashes, and long, slow cooking because of limited refrigeration. The sugar and the tiniest hint of cinnamon contrast smartly with the sharp taste of garlic in the yogurt. It's served with a peppery flat bread. Here's a taste; look for the full article next week: Makes: 4-6 servings Ingredients: For pumpkin: 1 small pumpkin (baby or spookies work best) 3/4 cup sugar 1/4 cup vegetable oil Cinnamon.

Tasty Tuesday · Overnight Porridge Three Ways. AFTER last week’s delectable debut from Melbourne’s newest food blog - Kenkō Kitchen, Kate is back today with a trio of slightly less indulgent, but no less delicious recipe ideas!

Today Kate shares three options for everyone’s favourite winter breakfast – porridge. Quinoa and buckwheat offer two gluten-free porridge alternatives, whilst Kate has also included a range of different topping ideas to keep things interesting. All three recipes rely on soaking the night before – ensuring super speedy morning preparation, even for the ‘too busy for breakfast’ crowd! Tasty Tuesday · Ricotta doughnuts, fennel and mandarin custard. Corniest corn muffins. Some days, I’m pretty sure this site is turning into something of a Dorie Greenspan Fan Club.

Let us review, shall we? Dorie brought one of my favorite surprise Paris treats into my very own kitchen, directed us to the most amazing chocolate cookie, ever, her deep, dark ganache tart was the kind of easy dinner party dessert that nobody complains about and just last week, her lemon sables were the ideal palette upon which I could paint my margarita cookie aspirations. Soft-boiled Eggs in Cake, Part 2. After being defeated last weekend by the Chocolate Egg Cupcakes, Shamiq and I tried again.

This time, we started with two sets of frozen eggs — softboiled for four minutes, and raw. Plus some Jiffy Corn Muffin Mix… For the softboiled then frozen eggs, I dunked them in hot water for a little bit to warm up the outside. My thinking was that an icy egg may release too much water and interfere with the corn muffin’s baking. The texture of a frozen egg white is pretty weird. I put the eggs in the corn muffin batter, then baked…

Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema. Summer is quickly coming to an end and although I looking forward to seeing all of the fall produce, I am not quite ready to let go of summer.

In particular, I have really been enjoying a lot of corn on the cob and zucchini and I figure that I should get my fill of them while they are still plentiful! I had been thinking about using both the corn and zucchini combo in tacos for a while but I kept bouncing back and forth on how exactly to do it until the idea of using a zucchini salsa hit and I knew what I wanted to do. I was thinking that sweet corn and creamy black beans would make a perfect taco filling when paired with the zucchini salsa and a tasty roasted poblano crema would finish the tacos off nicely along with some crumbled cotija cheese. The Kitchen Twist Cumin-Crusted Tofu Tacos with Avocado Salsa and Chipotle Cream. This is an easy go-to dinner for any night of the week!

I regularly use coconut oil to sauté because unlike most oils it does not turn to a trans fat when heated to high temperatures and it provides short and medium-chain fatty acids that help in taking off excessive weight. Unlocking the secret vegan bulgogi-style tofu taco recipe [Broccoli Bulletin] - The Shorthorn : Entertainment Blog. Last week, at the International Food Fair, the Asian Student Association and Vegan Club got many requests for the vegan bulgogi taco recipe, so here it is!

California Bulgogi Taco Recipe (makes 4 to 6 tacos) Bulgogi-Style Tofu - Adapted from Manifest Vegan Ingredients: 2/3 cup tamari/soy sauce4 tablespoons toasted sesame oil6 tablespoons organic sugar1 teaspoon black pepper1 teaspoon crushed red pepper flakes4 tablespoons mirin2 tablespoons rice vinegar¼ cup shredded pear, including skinOne 16 oz extra firm tofu4 green onions, chopped, including the white part (fun fact: we used green onions from The Environmental Society’s community garden!)

3 cloves of garlic, minced½ medium yellow onion, slicedMushrooms (optional) Directions: Chocolate caramel crack(ers) Potato Frittata.