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Thai Coconut & Peanut Butter Curry

Thai Coconut & Peanut Butter Curry
The best thing to come from my kitchen this weekend was not a dessert. I know a lot of people are interested in the other things that I eat. You know, the other things besides dessert! So maybe I will give in and write a day-in-the-life post sometime soon. Until then, I’ll at least make an effort to post “Katie” Meals more often, so that nobody gets confused and thinks I subsist on chocolate alone. Oh, in a perfect world… Partially due to having grown up all over, and partially due to the fact that many non-American cuisines rely much less on meat and dairy products, I eat so-called “ethnic” foods quite often. Sauté first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Click for a: Lower-Calorie Version Would you consider yourself to be an adventurous eater? Do you love trying unusual foods, and foods from different cultures? Link of the Day: ……….Single Serving Carrot Cake Related:  SoupsVeggie Dishes

Hearty Vegetable Miso Soup Recipe Of all the places I’ve been, Japan is most definitely among my favorites. I was lucky enough to spend five years of my childhood in the country, meaning its culture has greatly impacted the way I learn, communicate, and view the world even to this day. Modern yet traditional, fast-paced yet serene, Japan is a true paradox. And it fascinates me. On the one hand, the nation is highly-efficient and at the forefront of modern technology. It is a country steeped in history and culture: the shoguns and the samurai, Buddhist temples and Shinto shrines, anime and cutting edge fashions, martial arts and sumo wrestling… If you ever get a chance to attend a sumo wrestling match, take it! And then there is the food… Honestly, I could branch off and write an entire blog on my love of Japanese cuisine, encompassing everything from the traditional (sushi, yakitori, onigiri) to the not-quite-so-traditional (Pocky!!!). In a large pot, combine the first three ingredients and bring to a boil.

World's Healthiest Tater Tots! This recipe is unbelievable. I’m serious. It’s one of those recipes where you read the ingredients, roll your eyes, and say, “There is absolutely no way this recipe will turn out.” Then you try it anyway, because curiosity gets the better of you. Such was the case when I came across a recipe for no-potato tater tots in the book Superfood Kitchen. Logical reasoning was wrong. Crispy on the outside, soft on the inside… And difficult to stop eating! These “superfood” taters are high in protein, EFAs, and fiber. (Reprinted with permission) 3/4 cup cooked white beans (such as Great Northern)2 tbsp flaxseeds (golden for most-authentic appearance)2 tbsp ground flaxmeal1 cup cooked quinoa (K note: I cooked my quinoa with 1/8 tsp salt)1 tbsp white miso2 tbsp brown rice flour1/4 cup finely-diced onionoil or oil spray for the pan Using a fork, mash the white beans in a large bowl. Click to: View Tater Tots Nutrition Facts Do you include any superfoods in your diet? Link of the Day:

La vraie recette du «ti punch», toute une histoire L'art d'accommoder le rhum blanc remonte au dur temps du sarclage de la canne. Le ti-punch est a priori très facile à réaliser: il suffit d’avoir à disposition du citron, du rhum et du sucre. Cependant, si l’on en croit les anciens, cette «institution» est un art qui nécessite de savoir prendre son temps. D’ailleurs, si vous vous rendez aux Antilles, vous verrez qu’on ne sert pas le ti-punch, c’est à vous de le faire selon votre convenance en suivant un rite immuable. Dans un verre de faible contenance, presser un 1/8e de citron vert (lime), ajoutez une cuillère à café de sucre de canne et remuez lentement jusqu’à obtenir un sirop brun. A une époque, la canne à sucre faisait vivre une proportion importante de la population antillaise. A 9h arrivait, le cas échéant, l’heure du «sec» (rhum pur) ou du «feu» (rhum accompagné d’un zeste de citron et de treize grains de sucre). Ainsi, versez 7/8e de rhum dans votre mélange, soit 5cl, touillez, c’est prêt. Ah! Harry Eliezer [1] Petit Pape.

Vegan Cream of Broccoli Soup Did you know that yesterday was World Vegan Day? I celebrated by eating a vegan breakfast, vegan lunch, and vegan dinner. Oh wait, I always do that! The best part of lunch was my broccoli soup: No-Cream Cream of Broccoli Soup. (4 servings) 2 packages mushrooms, such as baby bellas (8oz packages)2 packages broccoli (500 grams raw broccoli)2 cups broth (I use Pacific mushroom broth)2 tablespoons minced garlic2 tsp salt, or to tasteSome of the broccoli soaking liquid (I usually use about 3/4cup, but if you want your soup even thicker, you can add less.)1 cup milk of choice (or, if you want it extra creamy, switch the amounts of mushroom broth and milk of choice. Procedure: In a covered dish, microwave your broccoli, in water, for about 9 minutes.Meanwhile, put the mushrooms, garlic, broth, and salt in a pot, and cook the mushrooms over medium heat while the broccoli cooks in the microwave.Then add the broccoli to the mushrooms. Then I used the “Soggy Muffin” trick. Dessert!

Crispy Healthy Baked Zucchini Fries - {Crazy Addictive} Healthy Baked Zucchini Fries – with a crispy “junk food” taste! Do you count calories? These crispy baked zucchini fries have just 35 calories per serving. Even if you ate the entire recipe in a single serving—which would be quite a lot of fries! These zucchini fries are almost impossible to stop eating! Dip them in ranch, marinara sauce, or even my Healthy Ketchup Recipe. I initially worried about trying these without the egg wash called for in most breaded recipes. I brought the zucchini fries to a Memorial Day barbecue… people were quite surprised I came with something other than dessert ;). Print This Recipe 5/5 Ingredients 2-3 small zucchini, sliced into fry shapes 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g) 1/4 tsp salt 1/4 tsp garlic powder 1/2 cup milk of choice (120g) 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. Total Time: 20m Instructions

Annuaire Restaurants Qui Font de la Cuisine Maison, du fait maison . Les restaurateurs inscrits attestent sur l'honneur de l'exactitude des informations fournies. Tous les restaurateurs inscrits ont adhéré à la charte de la transparence des "restaurantsquifontamanger" . (version PDF)(la charte imprimée par nos soins a une meilleure résolution) Les Restaurants Qui Font A Manger ne sont pas responsables des erreurs ou omission. Vous étes Restaurateur , vous désirez vous inscrire sur notre annuaire , vous pouvez le faire via le lien: S'inscrire . Vous aimez notre site ?. L? L? Nous contacter "Restaurants qui font à manger", marque déposée Copyright © 2013 - Restaurants Qui Font A Manger.

15-Minute Meal: Summer Pea Soup This light and refreshing soup is the perfect thing to make when you want to eat healthy, but still want something flavorful and satisfying. Bright summer peas and basil marry perfectly in this summery soup. This recipe takes just 15 minutes and is made from mostly freezer and pantry ingredients, so you can have this in your cooking repertoire for those days when eating healthy seems like a stretch. Whether you serve it hot or cold, this dish is sure to become a fast favorite. Summer Pea Soup (Vegan + Gluten-Free) Serves 4 (generously) Ingredients 2 tablespoons extra virgin olive oil, plus more to serve 2 garlic cloves, peeled and chopped 2 scallions, chopped 4 cups shelled peas (fresh or frozen works great!) Preparation 1. 2. 3. 4. Note: You can also chill this soup and serve it cold for a refreshing and cooling meal. Photo courtesy of the author

"1 Million Dollar" Vegetable Stew If you are a veggie lover, this recipe is for you! Lentil stew with a million vegetables in it! This is one of those recipes where you feel super healthy and full of energy when you’re done eating, not the slightest bit sluggish or weighed down. The stew has a million of them, remember? Eh, close enough. A few days before Christmas, I stocked up on a million veggies (with an emphasis on mushrooms) from the Asian market, and this stew was a way to use them all up! (with an option for slow-cooker lentil stew) 1.5 cups onion, chopped (190g)1 tbsp minced garlic (15g)3 tbsp olive oil (If desired, you can get away with 1 tbsp. Heat a large saucepan, then add the oil and onion. View Lentil Stew Nutrition Facts Also see above link for substitution notes.

Le brunch du dimanche de Downton Abbey (oeuf de Roald Dahl, bacon ,beans, champignon sur canapé et scones…encore) | petit pot de beurre Les séries anglaises ont la cote en ce moment à l’appartement; Sherlock (BBC) est toujours numéro 1 dans le coeur de Thomas, nous sommes à la fin de la saison un Life on Mars (BBC) et, depuis hier, nous sommes les heureux propriétaires de la saison un de Downton Abbey (ITV). Ce dimanche (d’ailleurs jour de diffusion de la série en Angleterre) le programme était simple: scones et premier visionnage de Downton pour Thomas. Avant les scones, nous nous sommes régalés d’un english breakfast composé de tomato beans Heinz, deux tranches de poitrine fumée, un petit champignon persillé sur son canapé et un oeuf de Roald Dahl… Cette recette vient du livre des recettes de Roald Dahl, illustré par le génial Quentin Blake, où l’on y trouve un oeuf au plat enfermé dans une tranche de pain de mie… Voyez plutôt… Pour une belle assiette (à multiplier selon le nombre de bruncheurs): Passer un peu de beurre (30 g environ) au micro-onde juste pour le ramollir un tout petit peu. Like this: J'aime chargement…

untitled How to Cook Kale: the easy way! Every now and then, someone finds this site while google searching for “how to cook kale.” How to cook kale? It’s incredibly easy! Remember the kale brownies? Or you can go for the traditional option… Ingredients 10 oz raw kale leaves (or two 5-oz packages), or raw greens of choice 1 cup raw onion, diced 1 tsp garlic powder, or minced garlic to taste salt to taste (I use about 1/4 tsp) oil or oil spray of choice Instructions How to cook kale: In a large sauté pan over medium heat, cook the onion and minced garlic (if using) in the oil (or oil spray, but keep in mind that kale’s vitamins are more optimally absorbed when fat is added) until the onion begins to turn brown. View How to Cook Kale Nutrition Facts Recipe from ♥ Question of the Day: Do you like kale? I know a lot of people are really big into the green smoothies (especially on instagram… wow there are a lot of green smoothies posted to instagram!).

Broccoli spinach soup – Whole30 | Simone's Kitchen Broccoli spinach soup – Whole30 Have I told you that I like cooking? I mean seriously… And while most people look at me a little funny when I tell them I am doing a ‘whole30’ I love finding and creating new recipes that are whole30 approved. And no I don’t come up with all of the recipes from scratch. I’ve had situations where I forgot to bring food and was forced to survive on an apple as that was the only thing I could find while on the road… Not ideal so planning is important. If you want to stay up to date about our Whole30 experience it is best to check out Scribbles and Notes as I keep a daily journal there. Broccoli spinach soup Yield: 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: Take a big pot with a thick bottom and put the coconut oil in. This post is also available in: Dutch Leave a Comment