Holiday Breakfast In A Jiffy: Carrot Cake Oatmeal
As winter sets in and my desire for a hot breakfast grows, I find myself searching for the perfect bowl of hot oatmeal. I’m pretty picky when it comes to hot oatmeal. If you have been reading the blog for a while now, you may remember that I used to dislike homemade hot oatmeal. There was just something about it that made my stomach feel off after eating. But I don’t go down without a fight. If you enjoy carrot cake, you will go absolutely crazy for this bowl of oatmeal. I believe i t would turn any oatmeal hater into a fanatic with first bite. Update recipe: YieldServes 2 Prep Time Cook time Total Time Ingredients: For the oatmeal: Topping suggestions: Chopped toasted walnutsCoconut Whipped CreamPure maple syrupRaisinsShredded coconutCinnamon Directions: Peel and finely grate the carrots on a box grater. Carrot Cake Oatmeal (original recipe) This one is for all of the carrot cake fans out there! Yield: 2 servings Ingredients: Directions: Finely grate 1 heaping cup of grated carrots. Gnaw on stump.
Cannelle et Vanille :: food, life and photography
Vegan Recipes by Angela Liddon | Oh She Glows
Best Food Blog Awards 2014: Winners
Each year we've hosted the Best Food Blog Awards, we're astounded at the depth, variety, creativity, and ingenuity of the food blogs nominated, and this year was no exception. They've inspired us to pull out our cameras, travel to experience new foodways, and most importantly, inspired us to get in our kitchens and cook. Congratulations to this year's winners, and a big thank you to everyone who nominated and voted for them!
Le Poulet Veggie Qui Fracasse son Papy, by Chef John
Poulet Veggie Qui Fracasse son Papy... Bon, il pleut et ça pèle dehors, tu sais pas quoi faire et y’a rien à la téloche… bouhhhh… la looooooooze… ben t’as qu’à faire du « poulet » végétal tiens !!! R7 testée et approuvée, c'est hallucinant ! 2 photos prises ce matin sur mon balcon, vi j'ai mangé seitan & riz basmati au petit dèj'.
Avocado Pasta Recipe
Avocado pasta has been floating around the internet forever but even though I have a major obsession with avocados, I was never compelled to give it a go. I just couldn’t really imagine warm avocado sauce. It’s not that I had a problem with warm avocados – I’ve had avocado fries (deep-fried tempura avocado) and they’re delicious! The best thing about this recipe is that it comes together as fast as instant mac and cheese: you just have to boil your pasta, blend your sauce and you’re good to go. This was kind of similar to how mac and cheese tastes too, texture-wise. This is a quickie! Next Post On Wednesday night Mike and I checked out The Perseids. Read It Now →
smitten kitchen
Thursday, March 20, 2014 sizzling chicken fajitas Fortunately, for like nutritional balance and all that boring grown-up stuff, we did not entirely subsist on double-chocolate banana bread for the last few weeks, tempting as it may have been. We’ve also been making chicken fajitas like it were the early 1990s and they were all the new rage again. I don’t mean to mock the dish. Continued after the jump » Monday, March 17, 2014 double chocolate banana bread I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend. I joked earlier this year that I had a new mantra to address all future cooking indecisions: WWAE (What Would Alex Eat?) Continued after the jump » Tuesday, March 11, 2014 broccoli, cheddar and wild rice casserole Unfamiliar with the dish, I asked around and it turns out, I really do seem the only person who has never had it. Continued after the jump » Thursday, March 6, 2014 Continued after the jump »
Lottie + Doof
Asian Noodle Salad Jars
Can I tell you guys how much I loved these Asian noodle salad jars? I was so glad the recipe made four salads, because I totally ate these for lunch all week and never got tired of them! It’s something different than the typical lunchtime salad. All of the veggies stay nice and crunchy since the salad dressing is contained in the bottom of the jar. All of the colors make it a feast for the eyes, too. I frequently use peanut butter as an emulsifier in salad dressings. Asian Noodle Salad Jars Yield: 4 servings Prep Time: 25 minutes Ingredients: For the Salad: 4 ounces soba noodles1 red bell pepper, thinly sliced1 cup shelled edamame, cooked2 large carrots, peeled and shredded4 green onions, thinly sliced1/2 cup crunchy rice noodles For the Spicy Peanut Dressing: 2 tablespoons peanut butter4 teaspoons sambal oelek4 teaspoons rice vinegar4 teaspoons soy sauce1/4 cup extra virgin olive oil1 tablespoon black sesame seeds Directions: Making one of my recipes? Want more salad jar ideas? Leave a Comment
Poires au Chocolat
SEE - LOOK -LISTEN -DRINK -EAT (The Antipode The Antipode was designed to...)
The Vanilla Bean Blog | A Baker's Soliloquy
