Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Cashew Curry Recipe There are a number of things I nearly always have in my kitchen. Top of the list: a can of coconut milk, onions, nuts, and spices. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. The one I'm featuring today is a favorite of mine and one I make often. I use a homemade Sri Lankan-inspired curry powder, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure. I might serve it over a bowl of grains, worked into an omelette or crepe, or like this - on its own. I should mention that while I like this particular curry blend, other nights I might take the spices in a different direction entirely - for example, by using a Thai-inspired curry paste instead. I've included a recipe for one of the curry powders I like to make at home from scratch. - More Cauliflower Recipes - - More Green Bean Recipes - - More Main Course Recipes - Serves Serves 2-3. Print Recipe
Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar-Mozilla Firefox There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. Not many tomatoes yet around here, so I used these sweet Cherubs tomatoes from Costco. I cut the green onion in diagonal slices to make about 1/4 cup, but more would be okay too. You need one perfectly ripe avocado, diced into smallish pieces. As I said, I tossed the avocado with just a couple of teaspoons of lemon juice to keep the leftovers from turning brown. Instructions: South Beach Suggestions:
Meatless Monday: Vegetarian Chili | Ezra Pound Cake If you’ve ever tried to make a vegetarian chili, you know how wrong this stuff can go. Some versions call for up to six cans of beans – a recipe for solitary confinement if there ever was one. Others taste like someone dumped a shaker of cumin into a pot of vegetable soup. They just don’t taste like chili. Chili needs to be spicy, meaty (even when there’s not any meat) and thick enough to hold a tortilla chip in place like the Sword in the Stone. It should taste right with sour cream and green onions. Chili’s supposed to be fun. I’d pretty much given up on ever finding a meatless version that deserved to be called chili – until I stumbled across this recipe from Emeril Lagasse. Finally, a meatless chili that’s delicious and fun. Now, pass the Fritos.
Vegetarian Quinoa Chili Recipe | Vegetarian Chili Recipe Vegetarian Quinoa Chili Caleb loves this Vegetarian Quinoa Chili. No, we didn’t give him a bowl to eat, but he loves the word quinoa. I was holding Caleb when I told Josh we were having Quinoa Chili for dinner and he started laughing. I asked Caleb if he liked Quinoa Chili and he started giggling like crazy. This chili is hearty and very filling. The beans and quinoa team up to make this chili a protein power house! If you are looking for a new chili recipe to try this winter, make a big pot of Vegetarian Quinoa Chili. I can’t wait until Caleb is old enough to taste this chili, but until then I am fine with him just giggling at the name. Vegetarian Quinoa Chili Yield: Serves 10-12Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes This hearty chili is made with beans, vegetables, and quinoa. If you like this Vegetarian Quinoa Chili, you might also like:
Zucchini Ribbons « Cooking Cleverly For the first few months I lived here, I lived mainly off of pasta. In the past, I’ve tried to avoid such a large pasta intake – not only does it get boring, but it is usually some sort of carbohydrate-heavy dish drenched with fatty toppings. Despite these usual fears, though, pasta was a safe option in a world of unknown and un-findable food. Having explored the grocery stores a bit and discovered some delicious Indonesian dishes, I am again veering away from pasta. That said – I do sometimes miss it. Zucchini is not something that has interested me much in the past. Now, I have. This makes for a super healthy, tasty, and practically calorie and fat free snack/side/meal. IngredientsZucchini Lemon Salt & Pepper Galic Olive Oil 1. 2. 3. Like this: Like Loading...
Sick of the Same Old Salads? 17 New Ways to Enjoy Leafy Greens - KitchenDaily-Mozilla Firefox Spicy Vegetarian Chili You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!? Yea… you’ve got some cooking to do. I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online. I manage to throw, darn near, the entire contents of my fridge in my chili. Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful. The spice below is a steak seasoning. Oh… and you can totally put it on steak too. Make some chili. Spicy Vegetarian Chili makes a big pot, serves eight Print this Recipe! 3 tablespoon olive oil 1 medium yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 3 small cloves of garlic, diced 1 medium jalapeno pepper, seeds removed and diced 1 cup beer (or vegetable stock if you like) 3 heaping tablespoons steak seasoning 2 heaping tablespoons chili powder 1 tablespoon cumin 1 teaspoon coriander 1/3 cup barbecue sauce
Broccoli Cheese & Cracker Casserole This is a recreation of a common broccoli-cheese dish I’ve seen on a couple of down-home restaurant menus…and it’s a little on the weird side. Sometimes, though, weird can be a wonderful thing. I love broccoli-cheese anything (see the soup I posted a couple of weeks ago) and while broccoli-rice casserole isn’t something I grew up eating on Thanksgiving, I always love my sister-in-law Missy’s when she brings hers along. There’s nothing like it. But this one uses Ritz cracker crumbs—not just on the top as a crust but also in the casserole itself, which gives it an almost-stuffing feel. It’s delightful. Important note: You will not find this dish anywhere in France. I’m Pioneer Woman: International Woman of Mystery. I have no what idea what I’m talking about. Start with broccoli. Plunge the broccoli into boiling water for just a minute or so, then drain it and set it aside. Go ahead. Throw it into a pot (Cutting it into chunks is best. Dijon? Then throw in the broccoli. I love America. Oh…man!
Veggie Burgers for Now and Later Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52. Today: Gena converts us to the delicious, versatile convenience of veggie burgers with a recipe for Zucchini Quinoa Burgers. Veggie burgers. To many, the expression itself is a contradiction in terms. So what's a veggie burger, anyway? I've experimented with countless combinations and approaches to veggie burgers, and I have my personal preferences: varied and creative herbs and spices, ample use of beans and lentils to add protein and texture, and the unexpected inclusion of veggies. What I love most about veggie burgers is their versatility. The only downside to veggie burgers is that there's a learning curve involved. 1. That said, you don't have to be religious about the three category rule. 2. 3. 4. And as for toppings? See the full recipe (and save and print it) here.
Perk Up Your Limp Veggies! | The Vegan Project-Mozilla Firefox Check out this chard: It went limp two days after I bought it… so I soaked it in purified water for two hours and it voila! Almost like new! For perhaps the first time in my life, this is a science experiment gone RIGHT! I’ve since been informed that this discovery is far from new. This has worked with droopy romain and red leaf lettuce, kale, zucchini, asparagus, herbs, even beets! *Although this is a really neat trick, keep in mind that the longer produce sits after being picked, the less potent its nutrient profile becomes. Happy Perking! ~The Vegan Project