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The Lovely Cupboard: Avocado Hummus

The Lovely Cupboard: Avocado Hummus
I've seen avocado hummus at the store lately and thought, "I need to make that." Then I'd forget until I saw it again the next time. This happened my last four trips to store. This week, I listened to the little avocados calling my name in the produce section, and gave it a try. Oh man, you guys. There are several variations of this dip out there. Cooking Instructions: 1. -1 can of white beans, drained and rinsed -1 avocado, cubed -juice from 1/2 of a lime -1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans) -1/2 teaspoon sea salt -1/4 teaspoon cayenne pepper 2. I really love hummus, and I would even eat a rice cake if you put an avocado on it. I've purchased several variations of Pretzel Crisps before, but this was the first time I'd tried them with hummus. I think I could live off of chips and dip...Seriously.

DIY: cupcake in a jar Going to the other side of the spectrum, from a vegetable garden to loaded with all things bad for you, but tastes so good cupcakes. You won't think I am such a genius anymore once I tell you how these are done. It really is easy and makes for such a visually appealing way to dress up cupcakes, not that cupcakes need to be dressed up as the name itself is cute and enticing! I pretty much use Paula Deen's recipe, but with a few of my own tiny tweeks to the ingredients (see*) and then I pretty much follow the directions in Paula Deen'srecipe to make the batter and frosting, though I change it up a bit (time in the oven) when it comes to baking it. Ingredients: - 2 1/2 cups all-purpose flour - 1 1/2 cups sugar - 1 tsp baking soda - 1 tsp salt - *2 1/4 tsp cocoa powder - *1 1/2 cup canola oil - 1 cup buttermilk, room temperature - 2 large eggs, room temperature - 2 tbsp red food coloring - 1 tsp white distilled vinegar - *2 tsp vanilla extract for the cream cheese frosting: - 2 sticks butter, softened 1.

Purée de Pommes de Terre avec Chou-Fleur et Cheddar - Ontario, terre nourricière Légumes Chou-fleur Valeur nutritive (pour une recette de 6 portions) Protéines: 10,0 grammes Lipides: 14,5 grammes Glucides: 36,5 grammes Calories: 317 Purée de pommes de terre avec chou-fleur et cheddar Le meilleur plat réconfortant de tous les temps, la purée de pommes de terre, additionnée de chou-fleur, a une texture et une saveur merveilleuses. 15 minutes 20 minutes 4 à 6 2 lb (1 kg) de pommes de terre à cuire au four de l'Ontario 4 gousses d'ail, coupées en quartiers 2 tasses (500 mL) de fleurettes de chou-fleur de l'Ontario 3/4 tasse (175 mL) de lait, chauffé 3 c. à table (50 mL) d'huile d'olives 1 c. à thé (5 mL) de sel 1/4 c. à thé (1 mL) de poivre 1 tasse (250 mL) de Cheddar râpé 1/3 tasse (75 mL) de ciboulette ou d'oignons verts hachés Peler les pommes de terre et les tailler en morceaux de 2 po (5 cm).

Crescent Cinnamon Rolls : The Hungry Housewife Sleep overs call for yummy breakfast treats. Easy yummy treats. I planned on making homemade cinnamon rolls, but I forgot to thaw out my cinnamon roll dough that I made a couple of months ago. But you know when you get something in your head to make, you are completely on a mission. I remembered I had some Pillsbury Crescent rolls in the fridge and thought, “yeah, they will do.” Easy and delicious I tell you. Unroll your Crescent Rolls Spread your cinnamon butter over the dough ummmm, YUM Roll em’ up Bake, remove from oven and drizzle with glaze! Ready for the easiness? Crescent Cinnamon Rolls Author: Leslie Green – The Hungry Housewife Prep time: Cook time: Total time: Serves: 4 A semi homemade cinnamon roll made easy with a tube of Crescent Rolls Ingredients 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated Filling 5 tablespoons butter,softened¼ cup white sugar2½ teaspoons cinnamon Glaze 2 tablespoons butter, melted¼ cup + 2 tablespoons powdered Sugar½ teaspoon vanilla extract Instructions

Coconut-Lemon Meltaways Whew! It's good to be back and even better to be toting a recipe that I'm super excited and proud of! Originally I thought about making these cookies after purchasing something very similar at my local grocery store a couple weeks ago. Wonderfully Raw makes a great Macaroon, so I have to give them thanks and a shout out for inspiring me to make today's recipe. The main difference between my cookie and WR's is the consistency. These are just too easy to make... Coconut-Lemon Meltaway Cookies Makes roughly 22 to 24 Cookies Step 1. Dry Ingredients 1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw) 1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well) 1/3 c Coconut Flour 2 big pinches of Salt Mix all of your dry ingredients together - set aside and move onto the next step. Step 2. Wet Ingredients In a small mixing bowl combine the following: 4 Tbsp Lemon Juice 2 tsp Vanilla Almost done... Step 3.

Κολοκυθόσουπα με μέλι | sidagi.gr Υλικά Για 2-4 άτομα 2 κιλά κολοκύθα (το αχλαδόμορφο είδος)Αλάτι και πιπέριΦύλλα φρέσκου φασκόμηλου2 κουταλιές της σούπας ελαιόλαδο2 πράσα, τα λευκά μέρη μόνο ψιλοκομμένα1 μεγάλο καρότο, ψιλοκομμένο ή σε λεπτές φέτες3 σκορδοκρέμμυδα (εσαλότ), ψιλοκομμένα2 μεγάλα κρεμμύδια ψιλοκομμένα6 σκελίδες σκόρδο, λιωμένες2 κουταλιές της σούπας μέλι, ή παραπάνω αν θέλετε8 φλιτζάνια τσαγιού ζωμό λαχανικών (2 λίτρα)1 μπουκέ γκαρνί (δεματάκι με δάφνη, φρέσκο θυμάρι και μαϊντανό σε τουλπάνι)4 κουταλιές της σούπας ανάλατο βούτυρο¼ φλιτζάνι τσαγιού στραγγιστό γιαούρτι ή κατίκιΜοσχοκάρυδο τριμμένοΓια το γαρνίρισμα½ φλιτζάνι τσαγιού θρυμματισμένη φέταΜπαλσάμικο σιρόπιΦύλλα δυόσμου Εκτέλεση Προθερμαίνουμε τον φούρνο στους 200 βαθμούς. Κόβουμε την κολοκύθα στη μέση κατά μήκος και αφαιρούμε τους σπόρους. Τη βγάζουμε από το φούρνο, την αφήνουμε να κρυώσει λίγο και βγάζουμε τη σάρκα τη με ένα μεγάλο κουτάλι. Αφαιρούμε τα μυρωδικά και μεταφέρουμε τη σούπα σε ένα μεγάλο μπλέντερ ή πολυμήχανημα και πολτοποιούμε.

Pantry Purging Meal: CURRIED CHICKPEAS & RICE | Making Nice in the Midwest Before heading to the grocery store, I like to scour my pantry and refrigerator for anything I can use to throw together one last meal. Curried chickpeas and rice is a favorite pantry-purging meal of mine. You can use any root vegetable of your choice, and season it how you like- it’s an easy, versatile, one-pot meal. 1 can of chickpeas1 carrot, sliced1 potato, diced1 medium onion, dicedSeasoning to taste (I used curry, salt, cayenne pepper, and black pepper)2 cups of rice, uncooked2 cups of vegetable stock2 cups of water *I also like to use white wine for some of the liquids and add garlic when I have it on hand. Heat up some olive oil in a deep pan (that has a lid), and saute the diced potatoes and chopped onions (and garlic at the end, if you’re using it).

Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe

apple crumble Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online

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