Zucchini Noodles with Pesto | This dish is a play on pesto spaghetti! I used a spirooli to make thin zucchini noodles and tossed it in a creamy pesto sauce. Pesto is usually made exclusively from pine nuts but holy cow they were really expensive at my local store! so I only managed to use part pine nut and added cashews as their poorer alternative. Preparation time: 20mins (plus standing time for noodles)Serves 2 You’ll need: A blender or food processor Spirooli/spiral slicer or you can just use a vegetable peeler to make thin strips Ingredients: 3 medium sized zucchinis (approx 3 cups)1 cup of loosely packed Sweet basil3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!) Zucchini Noodles Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Pesto Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.
Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot
Almost Vegan Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Vegetarian Chili If you’ve ever tried to make a vegetarian chili, you know how wrong this stuff can go. Some versions call for up to six cans of beans – a recipe for solitary confinement if there ever was one. Others taste like someone dumped a shaker of cumin into a pot of vegetable soup. They just don’t taste like chili. Chili needs to be spicy, meaty (even when there’s not any meat) and thick enough to hold a tortilla chip in place like the Sword in the Stone. Chili’s supposed to be fun. I’d pretty much given up on ever finding a meatless version that deserved to be called chili – until I stumbled across this recipe from Emeril Lagasse. Finally, a meatless chili that’s delicious and fun. Now, pass the Fritos.
Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. But now Nikki is like my bestest friend ever. nougat layer
baked chicken-less taquito — the tolerant vegan - StumbleUpon As you know, I am not a huge fan of the faux cheeses. They usually gross me out. I’ve tried several vegan cheese pizzas, cheese dogs, cheese sauces, etc that people claimed were THE BEST EVER, only to find myself disappointed and sometimes disgusted. Fast forward to last week when I saw this recipe. I couldn’t stop thinking about it. I gave in. You should probably add it to your menu, too. Baked Chicken-less Taquitos Adapted from Pink ParsleyMakes 12 taquitosPrintable recipe Ingredients: Preheat your oven to 425 degrees fahrenheit. For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces. An interested kitty means it’s pretty realistic “meat.” Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl. Combine the cream cheese blend with the chicken, cheeses and veggies and stir. Bake for 15-20 minutes, until the tops begin to brown.
Carpe Season | Living Seasonally in an Underseasoned World Broccoli Pesto © 2011 Green Kitchen Stories If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Why change a winning concept? Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor. Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.
EDDIE ROSS - Pink Ombre Cake Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect. For the outside of the cake, I used a piping bag fit with a basketweave tip.
Super dooper veggie bowl! (Spaghetti Squash) | back to her roots I’m not nearly as sore as I thought I would be after my run in VFFs yesterday. The only thing that is sore is the Achilles tendon on my right leg. But even that isn’t all that bad. Dinner tonight was a new one for us. Roasting the squash couldn’t be easier. Drizzle with olive oil. Put ’em cut side down and bake for about an hour, or until flesh is very tender. With about 15 minutes left in the squash baking, I worked on the toppings. Added some spaghetti sauce. Scrape the squash with a fork to make some amazing spaghetti strings. Beautiful bowls of squash. Gutted. Cut up some basil leaves, which are picked from the plant that now lives behind our living room chair. Mmmmm! This was SO good. Added some garlic bread on the side, because while spaghetti squash is delicious, this is just an entire bowl of veggies after all. Mmmmm! Good night, friends.
Shrimp Lo Mein - Cook This! Not That - Mens Health - StumbleUpon While restaurants drown their lo mein dishes in oil, we prefer them long on produce and rich with the delicious flavors of Asian cuisine Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. We prefer our lo mein long on the produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best. You'll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: *Prepare the noodles according to the package instructions. *In a wok or large skillet, heat the oil over high heat. *Toss in the shrimp and cook until just pink and slightly firm.
Sumac Ginger Tofu, Quinoa, Broccoli, Mushrooms Today I'm infusing some creative flavors into a basic plate of quinoa, tofu and veggies. I add the spicy sweet flavors of sumac, ginger, coconut, maple and tamari. Red quinoa is the perfect nutty grain to accent this sublime plate. I love this plate as a sturdy lunch. Or to accent a hefty dinner salad. Serve with some sumac-speckled hummus dip and lemon olive oil grilled pita bread for a complete, cravable meal. The tricky part of any meal is figuring out how to flavor the main ingredients. Sumac! I have been hearing about "sumac" from the foodie scene blogs for a while now. "Sumac is a berry that’s dried and ground into a powder and it’s got a really interesting bright, acidic, tart citrus taste." To me, sumac is odd because it looks like a thick chili powder but tastes incredibly zesty and bright. **Sumac UPDATE: So last night I tried sumac raw, sprinkled right over top my kale and heirloom tomato salad - a little EVOO, olives, mandarins, maple syrup, pepper and shaved sweet onion. 1.