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Homemade Arrabbiata Sauce with Zucchini {the only tomato sauce you’ll ever need} Feb 21 Confession of the day: I’m an absolute lover of mini meals because I consider them real treats!

Homemade Arrabbiata Sauce with Zucchini {the only tomato sauce you’ll ever need}

For example, my go-to snacks are bananas rolled in toasted almonds, rice cakes with cottage cheese and honey, or cereal with ice cold almond milk. Oh and margaritas! Because those can be considered snacks, right? Anyway I’m getting back to the point here… I eat a lot of carbs, and that’s a problem. Raise your hand if I just described you, too. Roasted Red Pepper and Walnut "Pesto" {the Food Matters project} We're into week number three of The Food Matters Project now...and it's my turn to host (and pick the featured recipe).

Roasted Red Pepper and Walnut "Pesto" {the Food Matters project}

Yay! Can I just say that this was no easy feat? I have a ridiculous number of pages bookmarked in The Food Matters Cookbook. Reeeeeediculous. So really, it was a matter of choosing a few ingredients that I was in the mood for and searching. So. LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS. Baked Feta with Romesco and Olive Tapenade Recipe. Fontal Polenta with Mushroom Saute Recipe. Guacamole Recipe. Penne with Spicy Tomato Cream Sauce. My daughter is very picky.

Penne with Spicy Tomato Cream Sauce

VERY picky. She’s still happy ordering of the children’s menu and she’s graduated from high school. Roasted Zucchini Pizza with Classic Homemade Pesto » Curious Cuisiniere. It’s Secret Recipe Club reveal day!

Roasted Zucchini Pizza with Classic Homemade Pesto » Curious Cuisiniere

This month we have been paired with Jaime at Mom’s Test Kitchen. Veggie Quesadillas. Spicy Bean Burgers -DK. Pizza Dough Recipe. Step 1 Combine the water, yeast and sugar in a small bowl.

Pizza Dough Recipe

Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl. Soft Polenta with Chicory and Cannellini Ragu. Barley Risotto with Sweet Potatoes, Beans and Broccoli Rabe. Try Kitchen View!

Barley Risotto with Sweet Potatoes, Beans and Broccoli Rabe

Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Heat a large skillet or Dutch oven over medium heat, add olive oil and onion and cook for about five minutes, stirring frequently, until onions are softened and translucent. Meanwhile, bring vegetable stock to a simmer in a pot or teakettle. 2 Once onion is translucent, add garlic, barley and sweet potatoes, cook, stirring regularly, for a few more minutes. 3 Pour in enough of the simmering stock to cover the contents of the pan and let simmer gently over medium to low heat, stirring frequently, until liquid is absorbed. Alternately add liquid to cover, let it simmer to absorb and stir often for about 25 minutes.

Vegetarian Recipes. Curry Grilled Zucchini Roll Ups. This recipe was a total accident.

Curry Grilled Zucchini Roll Ups

Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge. Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast. I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies. Then I asked Kelsey what flavor she was in the mood for, for the veggies. Chargrilled Zucchini, Marinated Feta & Spring Pea Bruschetta Recipe.

Zucchini and mint salad with pecorino pesto on bruschetta. You'll need 80 gm (½ cup) pine nuts 3 cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely torn 1 cup (loosely packed) flat-leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.

Zucchini and mint salad with pecorino pesto on bruschetta

Roast pine nuts on an oven tray, shaking occasionally, until golden (2-3 minutes). Top Secret Restaurant Recipes: Olive Garden's Bruschetta. Olive Garden's recently redesigned bruschetta recipe improves on the Italian chain's previous version.

Top Secret Restaurant Recipes: Olive Garden's Bruschetta

The tomato salad includes a little sun-dried tomato and balsamic vinegar, and it is now served in a separate dish rather than on the bread. Now the bread doesn't get soggy. The tomatoes are finely diced before mixing with the other ingredients and the ciabatta bread is sprinkled with a little grated Parmesan cheese before it is toasted. Try to find a nice, chewy loaf of Italian bread for this dish -- get the best bread in the store. The better your bread, the better your bruschetta. Acorn Squash and Kale Over Penne Recipe.

Leigh Beisch Ingredients 6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash) 1/4 cup water 1 tablespoon olive oil 2 garlic cloves, minced 8 cups (about 5 ounces) coarsely chopped trimmed kale 1 cup organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon grated nutmeg 4 cups hot cooked penne 2/3 cup shredded Parmesan cheese Preparation.

Acorn Squash and Kale Over Penne Recipe

Stuffed Zucchini. I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. So lately I’ve been wondering if there are easier and faster ways to prepare them. Totally Veg: Mexican Fiesta - Recipes with sombrero! Ich liebe mexikanisches Essen. Bohnen esse ich für mein Leben gerne, ich gerate bei Zimt, Chili und Cumin ins Schwärmen, und bei Avocados werden mir die Knie weich. In unserer Zeit in den USA waren M und ich treue Kunden eines mexikanischen Restaurants, das ums Eck unseres Apartment lag. Burritos Recipe - Ten Thousand Villages.

Sample recipe taken from The Global Vegetarian Kitchen: Cook Global, Source Local A great vegetarian version of the Mexican dish. You can experiment with using other beans, but red kidney beans are the best. Depending on your preference, you can use some of the liquid the kidney beans are in, or add water or stock as required. Serves 4 Preparation: 10 minutesCooking: 20 minutes 1 onion, sliced2 cloves garlic, chopped2 cans red kidney beans1 can tomatoes, drained (retain liquid)1 tsp chili powder or ½ tsp chili, de-seeded and chopped1 tsp ground cumin1 tsp oregano1 tbsp parsley, chopped8 tortillasoilsalt and pepperUsing a saucepan, sauté the onion and when it is transparent, add the garlic.Now put in the beans, tomatoes, chili, cumin, oregano and parsley.

Homemade Pizza Sauce Recipe. Apricot Salsa Quesadillas. Stuffed Zucchini. Black Bean, Corn and Quinoa Stuffed Bell Peppers. Journal - A Pesto with Pedigree. Sicilian Nut Pesto and Pesto Rosso I can safely say that almost without exception, my taste for the finer things in life waited until I was well past childhood to come out of hiding.

In eschewing just about anything that might impart an ounce of nutrition, by the time I turned ten most people assumed I was well on my way to a permanent place in the junk food hall of fame; after all, my principal yardstick for edibility was based on sugar and cheese, with occasional allowances for other things as long as they were drowned in enough ketchup. I'm sure most people who knew me had already written me off as a lost cause, thinking I was doomed to a life of fast food and Velveeta; I might well have been if it weren't for a sudden explosion in my tastes that happened around this time. I owe it all to pesto. I can thank my father, the man better known for his affinity for certain members of the gourd family, for introducing me to pesto.

Sicilian Nut Pesto Preheat the oven to 350F/180C. Neil Perrys vegetable lasagne with roasted tomato sauce. Chargrilled Vegetable And Pesto Pizza Recipe. Step 1 Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Spread 2 1/2 tablespoons of the pesto over each bread, leaving a 1cm border around the edge. Scatter the eggplant and capsicum over the pizza bases. Step 2 Place the pizzas on the lined trays and bake in preheated oven for 5-7 minutes or until the base is almost crisp.

Remove from the oven and scatter the bocconcini over the pizzas. Potato and Onion Frittata. Scalloped Potato Gratin Recipe : Tyler Florence. Butternut Squash and Cilantro Pesto. Polenta with Vegetable Ragout. Quick-cooking polenta is available in most well-stocked markets. Mexican-Style Frittata. Stuffed Red Peppers -DK. Creamy Vegie Pasta Recipe. Recipes.