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Mention the concept of a baked doughnut to any self-professed doughnut connoisseur, chances are you'll take some heat. The idea that a baked doughnut can match up to its deep-fried brethren is laughable in some circles. I'll concede they aren't the same, but baked doughnuts can be just as delicious - delicious yet different. They get bonus points for being healthier and for not making the house smell like a greasy fry station.
Burritos are one of my favorite Mexican dishes and they were on the top of my list of things to do with the tequila lime grilled chicken breasts but I was feeling a little lazy and decided to go with a deconstructed burrito or a burrito bowl instead. A burrito bowl is just what it sounds like; all of the contents of a burrito piled on top of each other in a bowl rather than wrapped up in a tortilla. Every once in a while I like to go with the burrito bowl rather than a burrito and when you make them by yourself you can control both the portion size and exactly what goes in it so you can keep it nice and light and healthy without compromising on flavour. For this burrito bowl I started with a base of cilantro lime rice made with a brown rice, some creamy and spicy seasoned black beans , a fresh pico de gallo and of course the tequila lime grilled chicken .
The first edition of this post was so popular last year, and is still bringing me search traffic (hi Googlers! Welcome to MomCooks!) that I am reposting the recipes along with some new information.
I have no idea why it is called this except maybe because it makes a lot??? Anyway, I was in search for a great couscous recipe for our dinner party. I love couscous but lately have found it can be a bit bland and I was worried my old stand by recipes would be too bland paired with our pork. So I searched and asked on the cooking board I frequent and was given this recipe! It was great!
Food Processor Mayonnaise (to rival S&W!) My husband and I used to go through whopping great jars of S&W mayo. I admit I was a tad unhealthily obsessed with it, in both mind and body. I used to literally dip crackers in it and use it as a dip. Yes seriously. Until I tried making my own.
I've been wanting to dive into new muesli recipes recently. We've had an endless supply of homemade yogurt here at home ever since I bought Wayne a yogurt maker for his birthday a few months back. Some guys want watches or BBQ accessories for their birthdays, Wayne wanted a yogurt maker.
Hello again…remember me? I’ve missed you! I feel like a long, overdue library book. Instead of the late fee, I owe you a few posts. Let me make it up to you.
A few weeks ago, Tina and I went to a garden party hosted by our friends. A variety of authentic Greek foods were available for tasting and enjoyment as we had a good time chatting with friends, meeting new people, and watching children play. In particular, we found that we kept going back to the blend of spicy garlic and cool cucumber in the tsatsiki. We asked Anghelika for the recipe, and she related the procedure to us as taught to her by her grandmother, Anghelika. The ingredient ratios are pretty flexible with this recipe. Start with 1 pint (470 mL) Greek-style yogurt, 2 cloves garlic, 1 medium cucumber (we'll actually only use half a cucumber), 1 tablespoon (15 mL) red wine vinegar, and 1 tablespoon extra virgin olive oil.
Last weekend I got to play a Chef at the farmers market. Every Saturday, Healthy Shasta has a local chef demonstrate a healthy recipe using fresh produce from the farmer’s market. Healthy Shasta Booth And I got to do my very first food demo ever!
Vegetarian Yuba Rolls stuffed with Shiitake mushrooms and Bamboo Yesterday marked the end of Day 3 of Meatless Week–a one-week challenge to lessen my carbon footprint by going vegetarian. I felt a little more energetic yesterday, and managed to do a training run despite the heat. The temperature here in Seattle climbed up to 83 degrees by late afternoon, and all I wanted to do when I got off work was eat ice-cream with frozen berries. Before dessert, I whipped up a quick, high-protein dinner of vegetarian yuba rolls. Yuba is also known as tofu skin.
Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace . There are few things tastier than golden, crusty, pan-fried chickpeas - and this is where we start. It also features chopped kale, summer squash, and a bit of tofu.
Chef is going to make you re-think about the way you eat kebabs as Chef has made the ultimate kebab recipe that is healthy and very tasty. This vegetarian kebab recipe only uses healthy ingredients that are beneficial to your health, this recipe is also wheat, gluten, dairy and egg free. This is a vegan kebab recipe . These delicious aromatic vegetarian seekh kebabs are golden crispy brown on the outside with a soft meaty texture on the inside, they taste and look like the real thing but are a vegetarian / vegan alternative which is better for your health as they contain no saturated meat fats but healthy oils instead.
February 28th, 2013 by Savvy Veg Cure the winter blahs by eating divinely delicious vegan desserts Will winter ever end!? Spring is only a few weeks away, but what a long three weeks those are turning out to be.
Summer Vegetable Cacciatore There's nothing like the fresh bounty of summer that has you scrambling to find ways to use up all of the fresh produce available. One of the running jokes for summer produce is always what can be done with the 97,000 zucchinis that are in your garden. Thankfully, I love zucchini.