Homemade French Fries « Naturally Ella. Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!) More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water.
Related. Quinoa Salad With Black Beans & Mango. April 14, 2010 Quinoa Salad With Black Beans & Mango by IsaChandra Serves 6Total time: 15 minutes* || Active time: 15 minutes This salad is incredibly versatile. The basic is idea is something sweet, something hearty and a little sumpin’ sumpin’ to pull it all together, in this case cilantro.
Just off the top of my head, a great autumn salad might be wheatberries, apples, pecans (toasted, if you want to get crazy), red onions and a little fresh rosemary. This recipe was originally published in Veganomicon. *If you don’t have cooked quinoa on hand this will take more like an hour. 1 mango, peeled and diced small 1 red pepper, seeded and diced as small as you can get it 1 cup chopped scallions 1 cup chopped fresh cilantro 2 tablespoons red wine vinegar 2 tablespoons grapeseed oil 1/4 teaspoon salt 2 cups cooked quinoa, cooled 1 1/2 cups black beans, drained and rinsed (a 15-ounce can) A few leaves of lettuce for plating Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Seven Soup Spoons: Summer Vegetable Soup.
Spicy Two-Bean Vegetarian Chili Recipe at Epicurious. Vegetarian. Simple Garden Bruschetta. I told you that there would be a mini run of tomato-laden recipes, didn’t I? How can I resist with all these great summer veggies (or fruits, if we want to get technical about the tomato)? I’ve made a few bruschetta recipes here for the blog. I think bruschetta is one of those foods that you can never go wrong with.
Hot or cold, it’s great for its versatility in flavor combinations and in presentation. Who doesn’t like a little piece of lightly toasted baguette with some sort of treat on top? So it seems odd that with all these other bruschetta things I have posted, I had yet to post the most classical version of all: a simple tomato bruschetta. In honor of one of my favorite restaurants back home in Indy, I served this bruschetta with a little bit of grated fresh mozzarella on top. Simple Garden Bruschetta Servings: approximately 4 cups of bruschetta Ingredients 4 large ripe tomatoes, seeded and chopped 3 cloves garlic, minced 1 small red onion, minced 1/4 teaspoon sea salt Pepper, to taste. Oh Versatile Calzones – Cheezy Spinach Version. I was initially going to make these on the grill, but then I remembered my Grilled Peaches Pizza and I sort of chickened out… so I decided to make abstraction of the intense summer heat and fired up the oven instead.
Yeah, the house got hot[ter], but it was very well worth it! What a delicious and filling and satisfying dish this was! You know, I can’t think of a dish that’s more versatile than calzones, really. They are highly portable and you can eat them hot or cold, so that makes them an ideal dish to take with you to work for lunch;Of course, they’re aslo perfect for picnics, for you don’t need much else than a napkin to enjoy them if you’re gonna eat them cold;If you prefer to reheat them, can easily do so in the microwave or toaster oven;You could have them for breakfast, lunch, supper, snack… you can basically eat them whenever, wherever! You can make them ahead of time and keep them in the freezer wrapped in aluminum foil.
Of course, the version that you see here is super healthy! Calzone dough. Fresh Tomato Sauce – Cook Like a Champion. Pesto, Spinach & Tomatoes over Artisan Pasta. In a word, delicious. In a moment’s notice, umm…yes. I’d like to introduce our dinner tonight by recounting our afternoon adventure: Me: “I’m at the antique mall and I found a BARN DOOR!” Jason: “Sweet. So, does that mean we are going to get it?” Me: “Can you get here soon? Jason: “And if I can’t?” Me: Then the answer is still “yes”. 20 minutes later… We own a barn door! Please excuse the incredibly not well framed or toned Instagram shot. I was also very keen on this little painted table and the 2 bowls, but they were way too overpriced – one of the biggest dangers of booths selling antiques. So, after the 20 minutes and then maybe an hour more of browsing the amazing selection of everything you could ever want in antiques and basic cool-ness…We pack up, drive through 5 o’clock traffic, and finally arrive home – way past dinner time!
I had a few options at my disposal for a quick, impromptu dinner. I have to admit that their homemade pastas have made me into a pasta snob. Enjoy! Megan. Grilled Peach and Cucumber Salsa. 14 Quick Vegetarian Recipes for the Hopeless Cook. Too lazy to find a food cart and not quite adventurous enough for a themed restaurant? Occasional vegetarianism – flexitarianism – is a great way to do something green for the planet. Vegetarian meals are delicious, healthy for you, and many of them are very easy to make.
Best of all, they’re really, really cheap and easy to cook in your own kitchen. Before you call the pizza guy or hit the drive-through for a burger, consider doing something good for the earth, and your health, by putting together a vegetarian dish. These recipes are filling, foolproof and they are really tasty, too. 3-Minute Healthy Nachos (Image via tacoslamexicana) Buy organic or blue corn chips and skip all the greasy hamburger meat and refried beans to make these healthy, yummy nachos in just tres minutos. Easy Southwest Bean Salad (Image via americanfeast) You know those frozen veggie blends in the freezer case at the grocery store?
High Protein Mac ‘n Cheese (Image via freedigitalphotos) Savory Apples ‘n Onions. Top 10 vegetarian mains. Quinoa Stir Fry Recipe - Summer Quinoa Stir-Fry Recipe - Quinoa Stir-Fry with Vegetables and Tofu. This dish makes a delightful lunch or dinner during the summer months when bell peppers, cherry tomatoes and basil are in their prime. Feel free to add other fresh herbs and veggies you have on hand, and also feel free to make your own tofu if you so desire and have the time to do it! (If you want to see step-by-step instructional tutorial on how to do this, go here. Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Yield: 4-6 servings Ingredients: 3 T. olive oil, divided1 T. fresh lemon juice1/2 pound extra firm tofu (NOT SILKEN), pressed and chopped into 1/2" cubesSalt, to taste1 T. minced garlic1 shallot, finely chopped1 medium red bell pepper, chopped1 medium green bell pepper, chopped8 ounces cherry tomatoes5 cups cooked quinoa1 1/2 cup roughly chopped kale1/4 cup finely chopped fresh basil2/3 cup raw pine nuts (optional)Pepper, to taste Preparation: 1. 2. 3.
The way to make sure these things don't happen is really just a matter of being organized and patient: