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!!! 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. Favorite Recipes. 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. Whole Wheat Applesauce Spice Muffins. 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. I want to climb up your apple trees. 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. 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. A dead simple yeast bread recipe made from ingredients I can nearly guarantee you have on hand. 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?
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, 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.