Snobby Joes. November 8, 2009 Snobby Joes by IsaChandra Serves 4 to 6 Image courtesty Seitan Is My Motor Everyone loves Sloppy Joes! 1 cup uncooked green lentils 4 cups water 1 tablespoon olive oil 1 medium yellow onion, diced small 1 green pepper, diced small 2 cloves garlic, minced 3 Tablespoons chili powder 2 teaspoons oregano 1 teaspoon salt 8 oz can tomato sauce 1/4 cup tomato paste 3 tablespoons maple syrup 1 tablespoon yellow mustard 4 to 6 kaiser rolls or sesame buns (optional – for serving) Put the lentils in a small sauce pot and pour in 4 cups water. About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. Fitness and Nutrition - Health News. 330. Incan Super-Power Bars. Food & Wine (September 2011) Don't you feel like this recipe name is just begging to be followed by an exclamation point? "Incan Super-Power Bars! Power-blasted with ancient Incan energy secrets to give you the boost you need!!!
INCAN SUPER-POWER BARS!!! " No? Just us? Well, here's a sentence that definitely needs to end in an exclamation point: Zach is running a marathon! Anyway, yes, Zach's running the Marine Corps Marathon on October 30 here in D.C. Sidenote: The team that Zach is training with is called Team to End AIDS. As a result of all the running he's been doing over the past several months, Zach has blissfully been eating everything in sight. Which is why we were thrilled to find these Incan Super-Power Bars (Incan Super-Power Bars!!!). Packed with ingredients like wheat germ and sunflower seeds, these bars are definitely a healthful snack. What we were really excited about, though, was the chance to cook with some ingredients we'd never encountered before.
So how do they taste? Blueberry Oatmeal Squares. About — Pinch My Salt. My name is Nicole, welcome to my kitchen. Over the last few years, I have come to realize that creating a meal in my own kitchen is not only healthier and more economical than eating out, it’s also a lot more fun! Through this site I hope to share my enthusiasm for cooking and perhaps convince a few people that with fresh ingredients, a little imagination, and some good music playing in the background, anyone can cook great meals and enjoy it too! I started this blog seven years ago while living in Italy.
I had the wonderful opportunity to spend four years living on the island of Sicily – an experience that was just as amazing as it sounds. I have always loved to cook but the sights, sounds, and tastes of Sicily inspired me in ways I never could have imagined. Pinch My Salt is the result of those experiences. I am originally from Central California, but I have lived in Oregon, Florida, and Southern California. Unless otherwise specified, the photos on this site are taken by me. Favorite Recipes | eatingRD.com.
Flavors of Fall: Applesauce Spice Muffins — Pinch My Salt. In my attempt to speed up the approach of fall, I baked some Applesauce Spice Muffins today. To me, nothing ushers in feelings of fall like the smell of nutmeg and cinnamon in the kitchen. October is when I normally break out the spice-scented candles and potpourri but I couldn’t resist spicing up the house a little early this year. I am just REALLY ready for this summer to be over! I am continuing my quest to create healthy but tasty muffin recipes and I think this one is another winner. These whole grain muffins are substantial and filling, perfect for a quick breakfast on the run. The addition of oat bran and wheat germ adds not only complexity in flavor and texture but boosts the protein and fiber content.
Whole Wheat Applesauce Spice Muffins 1 C. applesauce 1 C. buttermilk 3 egg whites 2 T. oil 1/2 C raisins 1. Gluten-free Pumpkin Carrot Cupcakes — Gluten-Free on a Shoestring. Oh my. Oh Fall. You temptress. I love your clothes. I love your pumpkin goodies. Batter up. For all you do. And if you squint, it’s, like, totally healthy. 2 cups shredded carrots? My general rule? You get 3 squares around here. Best case, they grow up loving it. But a cupcake? The sweet side of life. Did I mention it’s Fall? Pumpkin Carrot Cupcakes By: Nicole @ Gluten-Free on a Shoestring.com Recipe type: Dessert Prep time: Cook time: Total time: Serves: 14 Preheat your oven to 350 degrees Fahrenheit.
Love, Me. Easy Little Bread Recipe. Right this second I'm eating a slice of butter-slathered homemade bread. And quite frankly, it's the least interesting looking bread you've ever set eyes on. But at this particular moment, there isn't anything on this earth that would taste better. I'm convinced of it. It reminds me of the bread my dad would sometimes bake for us as kids. I snapped a few shots of the book to give you a sense of it. So, to all of you who embraced the soda bread recipe, yet still shy away from yeast-based recipes - you've got to try this one. . - More Whole Wheat Flour Recipes - - More Quick Recipes - 1 1/4 cups / 300 ml warm water (105-115F) 2 teaspoons active dry yeast (one packet) 1 tablespoon runny honey 1 cup / 4.5 oz / 125 g unbleached all-purpose flour 1 cup / 5 oz / 140 g whole wheat flour 1 cup / 3.5 oz / 100 g rolled oats (not instant oats) 1 1/2 teaspoons fine grain sea salt 2 tablespoons butter, melted, for brushing In the meantime, mix the flours, oats, and salt in a large bowl.
Makes 1 loaf. Veselka’s cabbage soup. Shuna introduced me to this soup. I think it was July 2007 and she’d gathered a bunch of food bloggers at Veselka, a Ukranian diner in the East Village famous for serving awesome beer-blotting food like borsht, stuffed cabbage and pierogis around the clock. It was hot and humid out, however, so the thought of anything besides a grilled kielbasa, pickles and a cold beer seemed insane, and yet there was our host, ordering cabbage soup.
I thought this Eggbeater was insane. Who eats soup in the summer? This is no flat but earnest cabbage soup. So you can imagine how out of my mind overjoyed I was when New York Magazine ran Veselka’s recipe for cabbage soup — that cabbage soup — a couple weeks ago. One year ago: Fennel Ice Cream Veselka’s Cabbage Soup Courtesy of NYMag Serves 6 to 8 Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Add sauerkraut and simmer for 20 minutes. The essence of Tex-Mex. 101 Cookbooks - Healthy Recipe Journal. Orange Pan-glazed Tempeh Recipe. This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal.
The recipe comes with a bit of a story, originates in a book I suspect many of you haven't seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau. It read, Dear Heidi, My name is Jude Blereau and I'm a Natural Foods Chef and author from Western Australia. I'm currently in San Francisco, having a fabulous time(...) The name sounded quite familiar to me, I did a quick scan of my cookbooks, and spotted her book immediately. We talked about all sorts of things, and I asked Jude if she'd let me highlight one of her recipes here on the site. Serves 4. Print Recipe. Smitten kitchen. Thick, chewy granola bars. I know, I know, I just talked up granola bars last September. Waxing on about granola bars twice in six months is just weird, right?
I can’t help it, I honestly don’t remember last September. I was 37 weeks pregnant. I was as big as a house. I had a baby two weeks later, which I barely remember either, though that’s probably for the best. So I got back to the drawing board which quickly led me to a recipe on the King Arthur Flour website. (And seriously, can you imagine a better food gift to bring to new parents? Mostly, however, I’m hoping these will fill a void in my own diet these days: breakfast. Fortunately for Jacob’s remaining cheek, these granola bars have so far exceeded our expectations that the hardest thing will be getting them to last until Monday morning’s breakfast. One year ago: Thick, Chewy Oatmeal Raisin Cookies (apparently, mid-February gets thick and chewy on my brain)Two years ago: Escarole and Orzo Soup with MeatballsThree years ago: Vegetable Dumplings.