Roasted Buddha Bowl
It’s now March and after a few months of winter it appears I’m going crazy. Why? Well, you can now add roasted cauliflower to my list of strange-but-true late winter food cravings. Weird, I know. Cauliflower has never been high on my list of comfort food vegetables, but for some reason I just couldn’t get the idea of a creamy roasted cauliflower recipe out of my mind. I may have just lost half of you, but hear me out; if you’ve never been a fan of cauliflower (or broccoli) this just might be the recipe that changes your mind. To make this simple dish a meal, I roasted some chickpeas to go along with it. The temperature is slowly climbing here in Southern Ontario and like many of you, we’re anxiously awaiting spring’s arrival. Roasted Buddha Bowl Email, text, or print this recipe Yield: 3 servings For roasting and serving: For the dressing: 1. 2. 3. 4. 5. 6. 7. For nutritional info see: Buddha Bowl (without dressing) and Cashew Lemon Tahini Dressing.
Dark Chocolate Mousse Bars
Many of my friends have seen my baking cupboard…that spot where I keep extracts, baking soda, baking powder, cocoa powder and stacks of Ghirardelli chocolate bars. We go through A LOT of those chocolate bars. But I hadn’t baked with Ghirardelli’s 60% Cacao Bittersweet Chocolate Baking Chips till I tested out these scrumptious Dark Chocolate Mousse Bars. This recipe was a cinch to whip up…with a phenomenal pay off. The hubby got the first taste and gave them exuberant praise. Dark Chocolate Mousse Bars Ingredients 1 1/2 cups graham cracker crumbs 1/3 cup sugar 6 tablespoons butter, melted 1 10-ounce bag Ghirardelli Bittersweet Chocolate Chips (60% Cacao) 8 ounces cream cheese, at room temperature 11/2 cups whipping cream, divided 1/4 cup powdered sugar 1 teaspoon vanilla Instructions Preheat oven to 350º.
DailyBuzz Food
cumin seed roasted cauliflower with yogurt
I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. It’s now or never to haul it home. The recipe is from Melissa Clark’s new cookbook, Cook This Now.
Cookie Dough Dip recipe
Got a hankering for spooning into a bowl of Chocolate Chip Cookie dough? Yeah, we get those, too. Like, weekly. So here's what we're going to do about it. Yep. To start, you'll need just a few basic ingredients. It's seriously that simple! To really enjoy the flavor of the dip, serve it up with Cookie Crunch cereal, sliced apples, strawberries, and a twinkle in your eye. Brooke blogs at Cheeky Kitchen where she shares fun family recipes. More Cookie Dough Inspiration...
Top 10 Popular Shot & Shooter Recipes | The Intoxicologist - Aurora
Today, September 22, marks the day for the fastest drinking record; Dustin Phillips of the United States consumed a 14 ounce bottle of Ketchup through a 1/4” straw in 33 seconds flat ten years ago. Ketchup seems a nasty ‘beverage’ to guzzle willingly, yet many enthusiastic participants flock to bars weekly to start (or end) the evening with the downing of a shot that none would eagerly sip slowly enough to take in the flavor or texture for a lingering moment on the tongue. Admittedly there are many shot recipes that make the conversion to cocktail easily. The Oatmeal Cookie shot is an outstanding example. However, many prefer shots and shooters too horrid to down without holding the nose or throwing them back feverishly with a beer chaser or *gasp* water back. I know…I mentioned the word ‘water’ in a cocktail post. Buttery Nipple 1 ounce Butterscotch Schnapps 1/2 ounce Irish Cream Pour Butterscotch Schnapps in bottom of a shot glass. Tweaked Buttery Nipple – adapted by Cheri Loughlin
cauliflower and parmesan cake
I used to make a lot of quiches and savory tarts. I still think they’re one of the food Greats; a delicious, buttery crust and almost any filling you can think of. With a salad of mixed greens and some crisp-tender green beans with flaky salt, I’m not sure I’ve ever needed anything else to fill out a meal. Oh wait, a glass of wine. Now that there is some Deb Meal Bliss. But as you know, things shift. If you’ve been hanging out in the comment sections lately, a dude named Ottolenghi has been coming up a lot. Earlier this month, I bookmarked this funny-named dish he calls a cauliflower cake, part of his ongoing campaign to give cauliflower, which he considers as versatile as the beloved potato, “some well-earned glory”. One year ago: Apple Cider DoughnutsTwo years ago: Molly’s Apple Tarte Tatin and Cranberry Walnut Chicken SaladThree years ago: Pumpkin Bread PuddingFour years ago: Winter Squash Soup with Gruyere Croutons Ottolenghi says serves 4 to 6, I’d say 6 to 8
12 vegetarian Thanksgiving dishes to make omnivores jealous
This article originally appeared on Food52.com Thanksgiving for vegetarians really isn’t that big of a deal. Unless you’re sitting at a table where everything has been pre-drenched in gravy or stewed in chicken stock or fried in bacon fat (I assume that such tables exist, but I have never sat at one), there are probably enough meatless foodstuffs to make a meatless meal. But it’s a holiday that centers around turkey, and thus there’s an odd spotlight that shines, each year, on meat abstainers. When these questions arise, you vegetarians might start to feel defensive or prideful or hungry. Lablabi (Middle Eastern Spicy Chickpea Stew) by creamtea Thanksgiving Root Vegetable Pie by Marian Bull Leek Risotto by nicolecooks Jeweled Millet by Weird & Ravenous Vegan Lentil Shepherd’s Pie with Parsnip and Potato Mash by Gena Hamshaw Creamy Carrot Ginger Bisque with Cashew Cream by Gena Hamshaw Wintry Corn Bread Pudding by hardlikearmour Radish and Pecan Grain Salad by Amanda Hesser
Cauliflower Colcannon with Kale, Gruyère, and Roasted Garlic.
My mother makes corned beef every year for Saint Patrick’s Day. She puts big hunks of it in the slow cooker and simmers it all day long with fat chops of potatoes, carrots, and green cabbage. And every year (every single year), she serves all that up with drop biscuits, tinted bright green with food coloring. Yes, every year she serves green biscuits — grass green biscuits. I kid you not. Mom, are you reading this? Shut up. Of course, while I have a particular affinity for all foods green (naturally green and sometimes… otherwise), due to my gluten-free diet, biscuits tend to make fewer appearances on my own dinner table. Enter the colcannon. Colcannon is one of those great Irish dishes that I discovered only just a few years ago. Oh, be quiet. I’ve made some substitutions here — cauliflower for the potatoes and kale for the cabbage. And, UGH, it’s so good. Cheers, Mom! Cauliflower Colcannon with Kale, Gruyère, and Roasted Garlic. For two to four. Ingredients: Method: Like this: Like Loading...
These Insanely Easy Nutella Desserts Will Make Everyone Love You
