FIsh Recipes. Recipies. Black Bean, Quinoa and Mango Medley. Happy Monday, hope everyone had a nice weekend. Today is the first day of April and Spring is in the air! I started my morning with a two mile run which felt great, and I thought it would be the perfect day to enjoy this delicious quinoa salad which I am reviving from the archives. Black beans, sweet mango, and lots of colorful vegetables make a delicious zesty salad that has wonderful texture, color and flavor. Serve this as a side dish at a potluck or enjoy this as a meatless main course with some corn tortillas (perfect for Meatless Mondays!!)
Leftovers are perfect for lunch on the go as the flavors only get better the next day. Packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it's not just tasty, it's good for you. This recipe is from The Plant-Powered Diet by Sharon Palmer, RD who I met in California on my trip to the Dole Blogger Summit. Ingredients: Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
Dark chocolate coconut macaroons. 2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.
Because although I do not share my family’s perspective that if it’s not chocolate, it’s not worth eating, I feel adamant that if you’re going to eat chocolate, it should really, really taste like chocolate. Vegan Tequila Sunrise Sorbet. Nutritional information Makes 1 quart Instead of flavoring this sorbet with grenadine, a pomegranate syrup, we used whole pomegranate seeds. The banana helps makes the sorbet creamy. 1 banana, broken into pieces ½ cup sugar 2 ½ cups freshly squeezed orange juice ¼ cup tequila 1 ½ cups pomegranate seeds 1. 2. July/August 2013 p.71. Vegan Recipe Blueberry Almond Chia Squares. Last weekend, I found myself at the Farmer’s Market ogling fresh blueberries. Before I left, Eric said, “Don’t bring back more than you can eat,” with a wink. This was surely a challenge. I left with 2 pounds of blueberries and the complete confidence that I would eat all of them. He obviously doesn’t realize that I’m capable of eating my own weight in pretty much any fruit or vegetable.
This week, I made Blueberry Banana Pie Vegan Overnight Oats (so amazing!) Raw Buckwheat Breakfast Porridge with blueberries and cinnamon. and now, Blueberry Almond Chia Squares! And I think I’m starting to turn blue. Blueberry Almond Chia Squares The ultimate gooey blueberry square packed with chia seeds, oats, and almonds!
Note: Some of you commented saying that the bars crumbled. Inspired by Pumpkin Chocolate Chip Granola Bars. Yield: 12 squares 1. 2. 3. 4. As you can see, the blueberries got all gooey and delicious while baking! And I’m seriously craving one after typing up this post! 1) Pinterest. Peanut butter bourbon milkshake. It might not be summer everywhere yet, but here in Texas, it’s hot. Lately our weekend afternoons have consisted of long sweaty walks followed by sweet frozen treats. This ice cream has been out treat-of-choice over the past few weeks – mainly because when you experiment with new recipes, you make a lot of versions.
And thus, a lot of ice cream. It’s not a bad problem to have. This recipe is a 2-parter, you can stop at the ice cream, or go a step further and make it into a milkshake. This one is a little equipment heavy, as you need a vitamix-type-blender and also an ice cream maker. Vegan peanut butter bourbon milkshake Ingredients for the ice cream: 2 cups raw cashews, soaked overnight 1 3/4 cups Original Almond Breeze Almond Milk1/4 cup peanut butter 3/4 cup cane sugar 2-3 tablespoons bourbon (or 2 T apple cider vinegar) for the milkshake: 2 scoops of ice cream chocolate sauce (store bought) 1/2-1 cup Original Almond Breeze Almond Milkoptional - a shot of bourbon if you want a spiked drink. Lentils folded into Yogurt, Spinach, and Basil Recipe. There is a tiny, thoughtfully curated bookstore on a North-west corner of San Francisco's Potrero Hill neighborhood. I was a few minutes early for a lunch nearby and couldn't help but pop in for a quick browse.
Five minutes later I walked out with Lunch at the Shop: The Art and Practice of the Midday Meal. It is an inspired volume by long-established Seattle book store owner Peter Miller celebrating the simple pleasures achieved by taking and appreciating (what I consider) a proper lunch. The emphasis is firmly put on food that is simple, fresh, thoughtful, and often communal. Said another way - lunch doesn't need to be complicated or elaborate to be meaningful. Taking time for lunch. I made the Lentils folded into Yogurt, Spinach, and Basil. . - More Lentil Recipes - - More Spinach Recipes - - More Yogurt Recipes - - More Sandwich Recipes - Make the lentil mixture ahead of time, then assemble at work. Heat a small saute pan over medium heat.
Prep time: 7 min - Cook time: 10 min Print Recipe. Dehydrator Recipe: Kale Chips with Cashews & Dried Tomatoes. Garlic naan, garlic naan on stove top and oven, garlic naan recipe. Garlic naan recipe on stove top and oven with step by step photos – made the garlic naan some days back. this recipe of garlic naan on stove top was requested by my dear reader suhani. the garlic naan was so good. it is exactly the way a naan should be. not at all chewy & hard the way we get in restaurants. the garlic naan is light, soft and the garlic enhances the flavor so much. along with garlic i added some celery too. instead of celery you can use coriander leaves. garlic and celery both blended well in this naan and made it an aromatic and strongly flavored naan and we enjoyed the garlic naan with some amritsari chole. other naan recipes on the blog are whole wheat naan, naan recipe with yeast, naan without yeast and whole wheat butter naan recipe. lets start step by step garlic naan recipe: 1: in a large bowl or pan take 3/4th cup lukewarm water. dissolve sugar in the warm water. then add the yeast to it and stir. 3: the yeast has bubbled up… 7: make medium size balls from the dough.
Green Chutney Recipe. Chickpea, Beet, and Apple Panini Recipe. Nutritional information Serves 4 30 minutes or fewer Never had raw beet in a sandwich? This panini will have you hooked. 1 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained 3 Tbs. vegan mayonnaise 1 Tbs. lemon juice 1 tsp. chopped fresh tarragon 8 slices sesame semolina bread (8 oz.) 1 medium golden beet, peeled and sliced 1 Granny smith apple, thinly sliced ¼ cup broccoli or radish sprouts 4 Tbs. prepared black olive tapenade 1. 2. 3.
July/August 2011 p.36. AVOCADO SANDWICH WITH GREEN HARISSA. "For whatever it's worth: It's never too late to be whoever you want to be. I hope you live a life you're proud of, and if you find that you're not, I hope you have the strength to start over. " - Eric Roth, Benjamin Button (a story by F. Scott Fitzgerald) I've been writing emails with one of my longest-time friends about the hamster wheel of worry and fear and how it can hold us in its grip. I love this quote, T, made me think of you. AVOCADO SANDWICH WITH GREEN HARISSA // Makes 2 Green Harissa recipe adapted from Ashley Rodriguez for Food + Wine Hugh isn't huge into mint, so while Ashley calls for 1 cup each mint and cilantro, I cut the mint yield with half parsley and it worked great.
I went for a straight harissa spread, while we mixed Hugh's with 2:1 harissa to organic mayo ratio and it was delicious. In a food processor, add the garlic, cilantro, mint, parsley, jalepenos, lemon juice, cumin, fennel, salt and pulse to combine. Toast your bread. Crispy Baked Spicy Pumpkin Wontons. Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten. That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. I had an epiphany; pumpkin is yummy in a savory dish. No longer shunned, I grabbed a couple cans from Trader Joe’s mountain of canned organic pumpkin puree before they’re all gone (15 oz can for $1.99).
Baked wontons are easy and quick to assemble, especially using the canned pumpkin. For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Crispy Baked Spicy Pumpkin WontonsMakes about 24 wontons 24 wonton wrappers 1/2 of a 15 oz can pumpkin puree 3/4″ piece of fresh ginger, minced 1 green onion stalk, finely chopped 1 teaspoon soy sauce Salt and pepper to taste Sriracha hot chili sauce to taste Olive oil 1 package Tofutti cream cheese non-hydrogenated plain.
Baked Peach Almond Oatmeal | Baked Oatmeal Recipe. Baked Peach Almond Oatmeal Looking for a healthy breakfast recipe? Make Baked Peach Almond Oatmeal! You can make it in advance and reheat it in the morning! Why do Mondays always sneak up on us so quickly? I am never ready for them! The weekends are so much better. I was a little extra excited to get up this morning because I knew what I was going to eat for breakfast-Baked Peach Almond Oatmeal. We love baked oatmeal at our house. We still have a million peaches to use up so it was only natural that I created a baked peach oatmeal.
I used to eat those instant peaches ‘n cream oatmeal packets when I was a kid. You can make a big pan and reheat it during the week! I guess I will be getting up early this week. If you want a reason to wake up in the morning, make Baked Peach Almond Oatmeal. Baked Peach Almond Oatmeal Yield: Serves 6Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes Baked Peach Almond Oatmeal is a great morning treat. Gluten Free Avocado Mango Smoothie. Chocolate!
Recipies. Recipes and Food. Sandwiches. Brewing. Human Diet and Nutrition. Human Diet and Nutrition. Thai Food ch. Recipes - Waitrose.com. Food - Recipes. Cheese soufflé in 4 easy steps. Lemon, Almond and Cardamom Cake. Recipes. Spaghetti in Mushroom Cheese Sauce Recipe | Nestle Meals. This delicious Bow Ties and Broccoli Mushroom Alfredo pasta dish makes an excellent side or serve with fresh fruit and warm foccacia bread for a delicious meatless meal. Ingredients: 2 containers (10 oz.) BUITONI Refrigerated Alfredo Sauce2 cups (6 oz.) dry bow tie pasta, cooked according to package directions, drained2 tablespoons vegetable oil2 cups frozen broccoli florets, defrosted1 cup (8 oz.) sliced fresh mushrooms2 tablespoons grated Parmesan cheese Directions: PREHEAT oven to 350° F.
HEAT oil in medium skillet; add mushrooms. BAKE for 20 minutes. Reviews: Review This Recipe Yummy Yummy! Jennifer pascale from meadows of dan virginia This was an excellent recipe! 60 Second Chocolate Chip Cookie A la Mode. I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants?
In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? 60 Second Chocolate Chip Cookie A la Mode Ingredients Directions Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined.
Neelys Maple Glazed Donuts Recipe : Patrick and Gina Neely. Directions Preheat oil in a large Dutch oven to 375 degrees F. Whisk dry ingredients together in a large bowl. Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky. Dust your countertop and hands with flour. Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze.
Maple Syrup Glaze: In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Ginger Snap Pumpkin Pie with Ginger Cream Recipe : Food Network Kitchens. CONTINUOUS BREW KOMBUCHA SYSTEM | Continuous Brewing Kombucha. Beer Recipe of the Week: Chai Tea Brown Ale. Chai Tea Brown Ale | Spice/Herb/Vegetable Beer Ingredients For 6 gallons (22.7 L) 4 lbs (1.8 kg) | Maris Otter malt 4 lbs (1.8 kg) | Vienna malt 1 lb (454 g) | Honey malt 1 lb (454 g) | CaraVienne malt 1 lb (454 g) | U.K. Crystal 80° L malt 0.25 lb (113 g) | U.K. Chocolate malt 0.75 lb (340 g) | Quaker Oats, toasted 20 minutes at 250° F (121° C), cooled 0.5 lb (227 g) | Lactose (15 minutes) 1.25 oz (35 g) | Saaz whole hops, 4% alpha acid (60 minutes) White Labs WLP002 Specifications Original Gravity: 1.048Final Gravity: 1.016ABV: 4.2%IBU: 18 SRM: n/aBoil Time: 90 minutesEfficiency: n/aPre-boil Volume: n/aPre-boil Gravity: n/a Directions Mash at 150°F (66°C) for one hour.
Chai Spiced Tea Ingredients 1 vanilla bean, split and scraped2 cinnamon sticks2-inch piece of ginger, peeled and sliced5 whole cloves2 star anise24 green cardamom pods, split1 black cardamom pod, split2 tsp. black peppercorns1/2 whole nutmeg, roughly chopped1/4 tsp. fennel seeds Preparing Spices. Homebrewers Association | Beer Recipe of the Week: Not-So Pilsener.