soft eggs with buttery herb-gruyere toasts I wish I could tell you that I had good reasons for sharing this recipe today, earnest ones. If I were a different sort of writer, I might dig deep into my past and crank out a few graphs about my late German grandfather, who ate a soft-boiled egg for breakfast every morning for as long as my mother remembers. (Also, brisket for dinner.) Maybe I’d tell you about the period of 2004 when I did the same, pining for the perfect crouton, perhaps buttered toast fingers raised to a previously unfathomable level of deliciousness, but didn’t get to it until this week. And while each story would be in some ways true, none are the actual truth, which is that we’re talking about soft-boiled eggs today because omg I found the cutest set of egg cups, egg cups with chickens! Nevertheless, I hope you can forgive this extended, obsessive breakfast kick I’m on. Egg cups: I found them here. Soft Eggs with Buttery Herb-Gruyere Toast Soldiers Make croutons: Preheat oven to 400°F.
Thai Sweet Potatoes with Peanut Sauce You know it. That first moment you discover a flavor combination so unimaginably perfect that you simply must have it again and again and again. Such was the case with peanut butter and basil for me. Since then, I’ve been cramming the duo into dishes and desserts like there’s no tomorrow. My new obsession is more of a trio: Peanut butter, sweet potato + cilantro. Being that I’m such a huge lover of Thai food – John and I eat it most weeks – it seemed natural to fuse it into other types of cuisines and foods I love. They’re so versatile in both sweet and savory settings, and I could eat one every day and never tire of them. The concept for this dish is simple: roasted sweet potato rounds, sauteed greens with soy sauce + garlic, peanut sauce, fresh carrots + cilantro all stacked together in one Thai-inspired dish. The sweet potatoes are perfectly complemented by the crunchy greens. Thai Sweet Potato Stacks with Peanut Sauce Author: Minimalist Baker Recipe type: Entree Cuisine: Thai Serves: 2
Happy Spring: Four Ingredient Pumpkin Protein Pancakes! 25 Delicious Ways To Eat Eggs For Dinner Recipe: Kick Ass Vegan Meatballs — Fo Reals Life makes about 35 8 oz tempeh 6 oz fresh spinach, chopped1 cup vital wheat gluten1/4 cup whole wheat flour1/2 cup nutritional yeast (or 1/4 cup flour if you don't have it / don't like it)3 large garlic cloves, minced1/2 cup pizza or tomato sauce2 Tablespoons tomato paste1 cup cooked brown rice1 teaspoon kosher salt1 teaspoon dried basil1 teaspoon dried oregano1/4 teaspoon red pepper flakes1/2 teaspoon dried fennel Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Depending on the brand you use, you may want to steam your tempeh before adding it to the meatballs. Set a large nonstick skillet over medium high heat and add the chopped spinach and 1-2 Tablespoons of water. In a separate bowl mix together your vital wheat gluten, flour, nutritional yeast, salt, basil, oregano, dried pepper flakes and fennel. Mix the pizza sauce, tomato paste and rice with your tempeh mixture. Bake for 15 minutes and then flip. ?
The Citrus Kicker Super Juice spicy citrus ginger juice Good morning 2012. Start the year off right by feeding your body plenty of healthy, energizing nutrients like potassium, vitamin C, vitamin A and folate (all can be found in this recipe!) Energize you day by starting off with a glass of fresh juice. This recipe is one of my favorite spicy AM super juices: The Citrus Kicker! This wake-me-up, get-up-and-go drink has sweet citrus flavor with spicy ginger and cayenne accents. Ginger Kick. Bonus Effects: Ginger is said to have anti-inflammatory properties. Tip! citrus kicker Green this Sip: Add 1 cup celery, cucumber or your favorite leafy greens for a slightly less sweet, green-infused juice! “But I don’t have a juicer..” Super Juice: The Citrus Kickermakes about 12 ounces, 2 servings Juicer-less version: you will need to use store-bought apple cider in place of the fresh apple juice. If you have a juicer - Directions: 1. 2. 3. 5. Read more from Kathy on Kathy’s blog, Healthy. More on Family Kitchen:
Healthy Alfredo Recipe with Peas A funny thing happens when you break your blender: You have to figure out how to live without it. Waaaaaaaah. My favorite alfredo sauce requires a little blending as it tends to get lumpy in spots if I’m not vigilant. But when my faithful G&E blender of 7+ years busted on me last week and we’d promised friends who are new parents a pasta meal later that evening, I was forced to improvise. Luckily I was able to make a few adjustments and even managed to IMPROVE my original alfredo recipe! My alfredo is based with olive oil instead of butter and requires simple ingredients you likely have on hand right now. This version was inspired by springtime. The trees are lush, the flowers are in bloom, and the scent of fresh-cut grass is in the air. This sauce is thick and creamy with tons of parmesan-pesto flavor, yet remains light. How is there no blending or pureeing required? Hooray for simplicity, no? Butter-Less Alfredo with Peas Author: Minimalist Baker Recipe type: Entree Serves: 3-4 Ingredients
Detox Carrot Slaw Carrol Tahini Slaw There are two ways I love to “detox” from the holidays as the New Year rolls around. The first is by fully hydrating my body and drinking plenty of nutrient-dense beverages like fresh juice and coconut water. The second is by filling my plate with plenty of robust salads and slaws – like this Easy Tahini Detox Carrot Slaw. Easy Tahini Detox Carrot Slawvegan, makes 5 cups 10 ounces julienne cut/matchstick carrots 1 cup organic Raisins 1/4 cup roasted pumpkin seeds 1/3 cup tahini 1-2 Tbsp Muchi Curry powder (use more for more spice) 1/4 cup lemon juice 2 Tbsp maple syrup 1/4 tsp fresh ground black pepper Directions: 1. 2. 3. 4. tofu topper over carrot slaw Optional topping: tofu cubes! Read more from Kathy on Kathy’s blog, Healthy. Don’t miss the latest from Family Kitchen – Like Us on Facebook! More on Family Kitchen: Check out my 25 Healthy Foods to Add to Your Diet in 2012 Rehydrate this New Year: 7 Reasons to Drink Coconut Water
Sweet Potato Gnocchi with Brown Butter Sauce | Veggie and the Beast All I want in the winter is comfort food. This means that I often end up cooking any variation of mac and cheese, ridiculous grilled cheese sandwiches, or pizza. Fortunately, the Beast switches things up when he cooks for me. The meal stuck with his mom, and she ended up giving him a potato ricer as a Christmas gift. This dish has a similar depth of flavor as my butternut squash mac and cheese, but with the added plus of dumplings that are so intoxicatingly rich and delicious that you will be thinking about them for days. I wish I could eat this every day. Whole Wheat Sweet Potato Gnocchi with Brown Butter Sauce Serves 4. 2 sweet potatoes, peeled1 egg plus 1 egg yolk, lightly beaten1 3/4 teaspoons kosher salt, divided1/4 teaspoon fresh ground pepper1 1/2 cups whole wheat pastry flour (all-purpose would work as well)6 tablespoons butter1 shallot, finely chopped1 tablespoon chopped fresh sage1/4 teaspoon freshly ground nutmeg1/2 cup vegetable broth mixed with 2 tablespoons all-purpose flour
bird & cleaver: fennel + orange cocktail With the return of warmer weather comes one of our favorite pastimes; sitting on our duffs drinkin' on the patio. That statement probably paints an unfair picture of what actually goes on (most of the time), so, lest you get the (mostly) wrong opinion of us, I should elaborate. Nearly any warm weekend night you will find us right outside our backdoor enjoying the fresh air, a revolving door of good company, and often times, a tasty libation. And while it is (usually) not some sort of shirtless, cheap beer swilling extravaganza (mind you, I did say usually), we don't often get too fancy with it either. A bottle of wine, a few candles to keep the bugs away, a clean tablecloth, and a yard free of child debris is usually the extent of it. This drink has nothing to do with nights like that. fennel + orange cocktail 2 oz gin 1 oz vermouth 1 oz lemon juice 1/4 cup fennel bulb/stem coarsely chopped. try not to get the frond in it. 3 orange slices + 1 for garnish 1 oz simple syrup.
Korean Designer Reimagines Food Storage, Preservation, Without A Fridge Korean designer Jihyum Ryou reimagines food storage without a fridge. In his project ‘Save Food From The Fridge’ Ryou uses traditional word-of-mouth knowledge and everyday objects to preserve food in an eco-friendly way, without the use of a fridge to keep the food fresh. “Observing the food and therefore changing the notion of food preservation, we could find the answer to current situations such as the overuse of energy and food wastage.” “My design is a tool to implement that knowledge in a tangible way and slowly it changes the bigger picture of society. Symbiosis of Potato+AppleRyou keeps apples and potatoes together, as apples emit ethylene gas. Verticality of Root Vegetables Ryou also noted that keeping roots in a vertical position allowed the organisms to save energy and remain fresh for a longer time. Breathing Eggs With a shelf, eggs can be stored outside the fridge—so that the eggs don’t absorb odour of other food in the fridge. [via PSFK]
PROUD ITALIAN COOK: ITALIAN LEMON KNOT COOKIES!! These cookies have so many different names, but I only know them as “Lemon Knots”. They are also known as Italian Lemon Cookies, Italian Bow Knots, Anginetti, and Taralucci. Along with the many different names are the many variations of making them, but the end result is a soft, slightly crumbly, moist cookie, with the distinctive flavor of pure lemon throughout. They are definitely an Italian tradition!! You can add nonpareils or not, it’s up to you, but the frosting is made with pure lemon juice, a little grated lemon peel, and powdered sugar. 5 cups unbleached flour 3 eggs 1 cup milk 1 bottle of pure lemon extract or,( 1 oz.) Grated lemon rind 5 teaspoons of baking powder 1 Cup of sugar 1 3/4 cup of shortening Mix together flour, eggs, milk, lemon extract and rind, sugar, and baking powder, in large bowl. When they cool dip them in the icing and place them on wax paper untill they set.