Street Foods: Samosas W/Rhubarb Chutney & Fried Green Chilies (Grain/Potato/Gluten Free)l. As a child, I used to love watching my father cook. There are times when a parent teaches their child to cook using words and measurements and instructions, but most of what I learned from my father came through simply watching him make his way around the kitchen. His hands: strong and precise, swift and sure; rugged enough to hold a searing pan and nimble enough to wield the sharpest knife without ever destroying the delicate foods he prepared. There’s an odd duality about the detail and complexity that he brings to everything he touches and yet somehow, the simplicity with which he does it is all that you remember.
I think the first real moment that I began watching my father in the kitchen was while we lived in the Philippines. This is how I learned about food. There were no recipes or lessons. But if you asked me what the most important thing that I learned about food from my father was, I wouldn’t say anything about flour or salt, or ovens or vegetables. For the filling: 1. 2. 3. Twice-Baked TEX-MEX Sweet Potatoes. If healthiness and deliciousness had a baby, they would call it Sweet Potato. You’re having a hard time backing this unprecedented baby name?? Well, if Gwyneth and Chris can procreate and spawn an “Apple”, I beseech you to give my darling “Sweet Potato” another appraisal. On another note, as I was writing this, for the very first time, I realized that the aforementioned couple’s daughter’s full name has worked itself out to be Apple Martin.
Huh. But enough about Granny Smith Paltrow, let’s get back to the culinary world’s newest starlet. These twice-baked sweet potatoes are scooped out and stuffed with yummy tex-mex flavours, topped with grated cheese, and popped under the broiler for a brief stint. And when you realize how healthy they are, your soul will actually pirouette in time with your taste buds’ melodic song. Adapted from Pinch of Yum Directions 1. 6. And next time, with an apple martini. Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese. I really wish I had a piece (or 15 pieces) of this pizza in front of me right now.
I’m starving and what I really want to eat is pizza. This pizza. I made it for a dinner party the other night, then made it again the next afternoon. If I had thought ahead and had some pizza dough on hand I’d be making it again tonight. Sweet roasted butternut squash and fragrant rosemary sit on top of a bed of roasted garlic white sauce that is covered in caramelized onions. Make sure you share a piece or two with whoever you are kissing tonight; this baby’s full of sweet delicious roasted garlic Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese Author: The Endless Meal Recipe type: Pizza Pizza dough1 butternut squash, peeled and cut into thin slices2 heads of garlic1 onionGoat cheese2 tablespoons flour2 tablespoons butter1 cup milk4 tablespoons fresh rosemary, finely mincedSalt and pepperOlive oil Want the best pizza dough recipe ever?
Double Cheese Mushroom Burger. Mushroom Burger is type of burger where its patties are made out of mushrooms; it was created in the Philippines by a mushroom grower during thr 1980′s which then started selling mushroom burgers called “Mushroom Burger” situated in Tagaytay, Philippines. It all started when a customer of them a Swiss Executive Chef commented that mushrooms are more expensive than beef from where he came from and asked why not make burgers out of mushrooms? He wrote down a recipe for a patty made out of mushroom, they immediately made it and the chef declared it was the best burger he ever tasted, and then the rest was history.
Now the restaurant offers a lot of dish varieties which uses mushrooms as its primary ingredient, they even have drinks that are made with mushrooms, I sugges to have a look at their menu and see the things they sell. Ingredients (Burger Patties) Ingredients (Burgers) Method 1. Like this: Like Loading... Related Bulalo In "Filipino" Bacon Mushroom Melt In "American" Butternut squash, spinach and goat’s cheese pie with cheesy pastry Recipe. Roast vegetable and houmous pie Recipe. Fake Steak and Guinness Pie recipe. Vegetarian pie recipes page 2. The veggie burger of my dreams ❤ “Each of us feels some aspect of the world’s suffering acutely. And we must pay attention. We must act. This little corner of the world is ours to transform. This little corner of the world is ours to save.” -Stephen Cope (seen in this month’s Yoga Journal) I think that’s about all I have to offer you today, other than the recipe of course.
I lettuce wrapped these because I’m feeling that kind of lightness lately. Tempeh, brown rice + millet veggie burger recipe special equipment: a food processorserves: 6-8notes: I leave a lot of room for mods here because I know everyone’s spice/ingredient needs are different. Assembly ingredients:grapeseed/coconut oil for sautéeing 1-2 heads of butter/bibb lettuce, washed and leaves separated sriracha sliced ripe mango red onion slivers pea shoots/other sprouts + anything else you like! Combine the millet and brown rice with 2 1/2 cups of water in a medium saucepan over medium heat. Form the mixture into 6-8 patties with your hands.
Roasted Red Pepper & Garlic Hummus. | Knead to Cook. This week I took a foray into baking up pitas. I have to admit, I knew hummus would come along shortly after. I mean seriously, how can you eat pitas without it?! Ha ha. Well my family gobbled up the first batch of pitas so I’m whipping up another batch. Click here for that recipe. Ingredients: 2 cans of low sodium chick peas (both drained and rinsed) 2 red bell peppers (jarred in water) – reserve the water 4 cloves of garlic (use less if you aren’t a fan) 1 teaspoon of ground cumin 1 teaspoon of chipotle chili powder (or regular chili powder if you have that on hand) Salt Pepper Lemon juice – from half of a lemon 1 tablespoon of olive oil Directions: Into your food processor, add the chickpeas, garlic, two roasted red peppers, cumin, chili, salt, pepper and lemon juice. I’m going to Italy! // Roasted Vegetable Mediterranean Pasta Salad. As soon as I publish this post, I will be heading out the door to the airport for a ten day vacation in Italy.
A ten day vacation in Italy! I am beyond excited. We’ll be in Rome, then Florence, than a beautiful part of the Tuscan countryside called the Maremma. When we booked the tickets in January it felt like the end of April was years away, but now it’s here and this month has been such a whirlwind that I’ve barely had time to daydream. Before I go, I wanted to leave you with the last of the birthday party recipes – this roasted vegetable Mediterranean pasta salad. Ciao!
Roasted Vegetable Mediterranean Pasta Salad Serves 6. Note: 1) This also works on it’s own as a green salad, just omit the pasta and parmesan cheese. 2) Since there’s multiple ways to roast red peppers – in the oven, on a grill, under the broiler – I’ve simply linked to one oven method, but roast them however you normally would.
Like this: Like Loading... Spinach Lasagna – A Great Vegetarian Alternative. Thanks to my daughter Emily for this recipe…and much more. She has been invaluable these past few months and I simply could not have accomplished a move without her (next Saturday is MOVING DAY!). Helping me get my home ready to go on sale; giving me a place to crash through 4 weeks of nonstop showings and now helping me organize, pack and move to storage from the home I’ve lived in more than 2 decades is a huge undertaking in itself. That she has also helped me in the preparation of healthy foods for Lauren AND writing the post today?
Well, words simply can not express how grateful I am for her help. I did store 14 cases of booze at her place…maybe a cocktail or ten will help to soothe her weary back! Anyway, thanks for making this Spinach Lasagna Em; I stole a bite or two and I LOVED it! Take it away Em… This particular recipe was featured on Cook’s Country not long ago. A great vegetarian lasagna option filled with spinach and a tasty sauce. Ingredients Preparation. Gluten Free Vegan Falafel. I’ve been waiting patiently to share this recipe with you guys and I can’t take it any longer. On a total whim, I somehow crafted a falafel recipe that’s better than any version you’ve likely had at a restaurant. Unless it was in Greece, then I’ll give you a pass. But the best part? It’s vegan, gluten free, and chock full of healthy ingredients.
I started with collard greens, a green I was completely unfamiliar with prior to this recipe. Next I added in chickpeas, sea salt, pepper, garlic, fresh lemon juice and tahini. The funny thing is, I was aiming for more of a “veggie fritter” but one bite in and I knew it was falafel heaven all the way. As always, ingredients are simple and to the point and minimal equipment is required: food processor and one pan. I made up one big batch last week and I’ve been having one or two here and there as a quick snack or easy lunch. These little guys are amazing, and I don’t use that word lightly! Better Than Restaurant Falafel (Vegan & Gluten Free) What About Second Breakfast?: Spinach and Ricotta Challah. I think this is the prettiest bread I've ever baked. Honestly, though, I stood in my kitchen beaming like I'd sculpted some masterpiece. This is a challah filled with spinach and ricotta and pine nuts, shaped into a mock braid, and sprinkled with black and white sesame seeds.
When I realized the method for braiding was the same I had used for my Braided Lemon Bread, I dove right in. Here's a how-to guide. Before you assemble: Make sure your dough is on a parchment sheet or silicone mat. Otherwise, it will be almost impossible after to move to the baking pan while keeping it intact. 1. Joe loved the bread and devoured it.
Spinach & Ricotta ChallahFrom The Los Angeles Times Makes 2 loaves Drain the spinach well, squeezing out any excess liquid. In a medium bowl, combine the spinach with the oregano, thyme, basil, garlic, pine nuts, ricotta, and cornmeal. In a small bowl, whisk together the 2 eggs, sugar, oil, salt, and water. Heat the oven to 350°. Potato Curry With Fresh Spice Powder/ Urulaikizhangu Podi Curry. Once again, another potato curry, but do we get tired of potatoes, definitely no. This curry is similar to the Kathirikkai Podi Curry, with only a little variation here and there, but still I thought I should do a separate post on it. It tasted awesome with a mild fenugreek flavor and goes well with almost anything, especially tastes very good with sambar and curd rice..Need To HaveBaby Potatoes - 3 cups, boiled and peeledMustard Seeds - 1/2 teaspoonTurmeric Powder - 1/4 teaspoonAsafoetida Powder - 1/4 teaspoonCurry Leaves - 10Salt - to tasteTo PowderCoriander Seeds - 2 teaspoonsChana Dal/ Bengal Gram - 1 teaspoonDried Red Chillies - 4Fenugreek Seeds - 1/2 teaspoonMethod Roast the ingredients given under ' to powder ' in very little oil, in the order given, adding the fenugreek seeds last, taking care not to burn the fenugreek seeds, tastes bitter.
Cool, powder coarsely and keep. Then add the turmeric powder, salt, asafoetida and the ground powder, mix for 2 minutes. Grilled Asian Snap Peas and Peppers. I’m a little bit embarrassed to admit that until one month ago I didn’t even know how to turn on our grill. The grill was the Mr.’s zone. I brought him plates laden with fresh burger patties and puffy brats and let him take care of the rest. He’s good at it, so I really felt no need to learn. But one day the Mr. was late getting home from work, and I realized that without him I was just a girl with a bunch of raw meat. So I asked him to teach me how to turn the grill on so I could at least preheat it when he’s running late.
Let me tell you, ladies. The truth is, ever since that first night on my own, I’ve been hooked. After all, the grill’s not just for steak and burgers. It makes carrots taste like candy. It turns fish into flaky, golden luxury. It transforms fruits into dessert. The grill is really a busy lady’s dream. It’s quick to preheat. I mean, come on, does that not sound like an infomercial for the most amazing product ever? Ladies, the time is now. We have to be ready. Tomato Risotto with Arugula. While one can always invent new combinations and experiment with unknown flavors, there are certain pairs of ingredients that just work together.
If you combine the two, you can be pretty much certain that satisfaction will follow. Chocolate and raspberries, sea salt and caramel, bread and cheese…these are only a few examples. And for me, rice and tomatoes is definitely another one. There is something about this combination that delivers immediate comfort, whether it’s in a simple tomato soup with a handful of rice, a side of tomato rice with a Greek meal or – definitely my favorite – in this risotto. I had the most wonderful tomato risotto during my visit to Polpo and I’ve recreated the idea of this dish many times since. It’s as if adding tomatoes makes the risotto even creamier than when you’re only using stock, while they also give some sweetness and a savory touch. I love to combine this risotto with some sharp, spicy arugula leaves for a nice contrast in both taste and texture. Paaka Shaale: Bread and paneer kofta in spinach sauce. I think malai kofta is one of the most favored dishes in the Indian cuisine. A classic North Indian dish, where deep fried cottage cheese dumplings are simmered in tomato and onion gravy which is flavored with saffron and topped with cream.
A dish can't get any richer than this can it? To me malai kofta is much more than all this. It is a dish a that pampers my senses. A dish that can be rightfully called as "sinful indulgence" There was a time when I thought that I could have this dish every other day. I have shallow fried the koftas in the paniyaram pan instead of the deep frying. On the whole, I thought that this was a little different but a luscious dish none the less. Bread and paneer kofta in spinach sauce Recipe Preparation time: 25min cooking time: 20min Serves- 4 Ingredients: For the Koftas: Paneer- 1/4 cup, crumbled Potato- 1 med, boiled, peeled and mashed Bread- 2 slices, crust removed Corn flour- 2tbsp Salt to taste Red chili powder- 1/2tsp Turmeric- 1/4tsp For the gravy: Green chili- 1.
Creamy carrot and brie pasta | Amuse Your Bouche. I haven’t posted a pasta recipe since February. That’s three months! I think this must be a first. I’m sure you’re all having withdrawal symtoms, since… well, it’s pasta, and it’s the best. So here’s a new one… Oh. I used fat-free Chobani (Greek yoghurt) to add to the creaminess, since they were kind enough to send me a few samples (I feel like this is a blogger rite of passage, so I’m glad I finally got my turn). Anyway, if I were you I’d be running to the shops right away (which is a big thing, because I don’t run) to get everything you need to make this, because it was great. Go on. Creamy carrot and brie pasta Author: Becca @ Amuse Your Bouche Recipe type: Main meal Serves: 2 Ingredients 120g pasta (I used farfalle) 15g butter 1 medium carrot, grated ½ red onion, sliced 2 cloves garlic, minced ½tsp sugar Salt Black pepper 80g brie, diced 2tbsp fresh parsley, chopped 30g walnuts, chopped 2tbsp plain Greek yoghurt (I used Chobani) Instructions.
Chickpea Fries with Parsley Garlic Flakes | cHow Divine… BBQ Lentil Veggie Burger with Mango Carrot Slaw. Vegan Recipe. Gozlemeh - Fried Eggs with Garlic Yogurt Sauce - Iranian Style. Roasted Potatoes and Green Beans with Caramelized Onions & Blue Cheese. Goat cheese, Sun dried tomatoes and Asparagus Pizza. LUNCH MENU 3 - SOUTH INDIAN LUNCH IDEAS. Rustic Tuscan Vegetable Soup | Simply Love Food. Vegetarian Recipes. Vegetarian Recipes. Vegetarian Lunches. Veggie Burgers for Now and Later. Vegetarian Recipes. Indian Vegetarian Recipes [Food-India.com] Vegetarian Recipes. Vegetarian and Vegan Recipes Galore. Gobi Matar/ Cauliflower And Peas Curry. Vegetarian Recipes.