Spinach “burgers” - The Domestic Mama

Lasagne de crêpes ricotta et épinards Versione italiana più giù Vous pensiez que l'air des crêpes était passé ? Et bien non. Comme promis aujourd'hui des crêpes (crespelle) très italiennes, du dimanche ou de trattoria : sous forme de lasagnes à la ricotta et aux épinards. Ainsi que je vous l'avais indiqué on mange aussi des crêpes en Italie. Elles sont surtout utilisées en version salée, pour remplacer les pâtes (et oui ;-). La farce ricotta épinards (des fois ricotta et herbes ou ricotta et pousse de bettes) traverse toute la botte, c'est vraiment quelque chose que vous retrouverez dans beaucoup de cuisines, un mariage très heureux. Pour revenir au plat, nous nous sommes absolument régalés ! Utiliser des crêpes à la place des pâtes fraîches dans ce cas présente plusieurs avantages : c'est plus rapide, les crêpes donnent beaucoup de moelleux car elles sont plus humides que les pâtes, vous pouvez mettre plusieurs couches sans crainte (pour la même raison) sans avoir des kilos de farce. - 250 ml de lait frais entier 1. 2. 3. 4.

Overnight, No-Cook Refrigerator Oatmeal Don't miss my follow-up post to this one with8 MORE REFRIGERATOR OATMEAL FLAVORSplus FAQs and more tipsCLICK HERE This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. ch-ch-ch-CHIA seeds. Sources: Dr. In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. Step-by-step photos for makingRefrigerator Oatmeal First, I'll show you the basic procedure for making refrigerator oatmeal. RECIPE LINKS. Step 1. view basic supplies on Amazon:1/2-pint mason jars, plastic lids for jars, chia seeds, rolled oats Step 2. Step 3. 1.

Cardamom Baked Pears Recipe nutritional information Serves 2 Warm or chilled, these lightly spiced baked pears make a luscious low-fat dessert. ½ tsp. ground cardamom ¼ cup white wine Pinch ground white pepper, optional ½ vanilla bean, halved lengthwise 2 firm ripe pears, such as Comice or Anjou, halved and seeded 1 ½ Tbs. lemon juice 2 Tbs. sugar 1 tsp. nonhydrogenated vegan margarine, such as Earth Balance, cut into 4 pieces 2 Tbs. pine nuts, optional 1. 2. 3. 4. 5. March 2009 Tofu façon porc au caramel Jeudi 8 septembre 4 08 /09 /Sep 08:00 Pour celles et ceux qui me suivent depuis le début, peut-être que vous vous rappelez de la recette de porc au caramel que je vous avais proposée. J'avais trouvé la sauce vraiment parfaite, voilà pourquoi aujourd'hui je vous propose une adaptation végétarienne de cette recette: le tofu caramel ! Ingrédients pour 2 personnes: 250g de tofu ferme 250ml d'eau + 25g 50g de sucre 2 cuillères à soupe de sauce soja 1 cuillère à thé de 4 épices 1 cuillère à thé de gingembre en poudre 1 cube de bouillon de légumes Dans une sauteuse, faire chauffer un peu de matière grasse. Retirer le tofu de la sauteuse et réserver. Verser dans la sauteuse le sucre et 25g d'eau puis laisser cuire sans remuer jusqu'à l'obtention d'un caramel. Pendant ce temps, faire chauffer l'eau avec le bouillon cube et les épices. Une fois le caramel pris, verser en une fois l'eau épicée. Faire très attention aux projections très chaudes. Partager l'article ! inShare

Peanut and Oat Cereal » V.K.Rees Photography Thursday, October 13, 2011 I love granola. I don’t, however, love the price of granola. Ingredients 1 cup of nuts – roughly chopped (I used 125g of peanuts for the granola pictured)1 cup of rolled oats (I used 100g of Bob’s Red Mill Gluten Free oats)1/2 cup of agave nectar, maple syrup, or whatever other liquid sweetener you have (I used 180g agave)2 Tsp salt2 Tbs flax seeds, measured prior to finely grindingIf you feel like getting fancy, you can add 1tsp cinnamon, 1/2 cup dried fruit, or a combination of nuts. Directions Preheat the oven to 350 degrees.Grind the flax seeds in a coffee grinder or high speed blender.In a small bowl, combine the flax seed with the sweetener (syrup, agave, etc) and salt.In a large bowl, combine the nuts and oats.Pour the flax mixture into the oat/nut mixture and stir to combine.Grease a baking pan and spread the mixture out on it.Bake for 20 minutes or until the granola is hard and chewy.Let the granola cool and store in an air tight container.

Boeuf Bourguignon This post was written two days ago. The photos wouldn’t upload. I came back to it yesterday. And…. the whole thing went KABLUEY. The site crashed. I was booted out of WordPress. What did I do? Well, moderately calm. Weeelllll… maybe calm isn’t really the right word. I shook my laptop, threw my head down on the keyboard, and wailed in a pitch that probably left my dogs eardrums vibrating for an hour. I lost a few drafts, but at least it’s mostly fixed and everything is okay again in the world. (The server was full. Moving onwards and upwards. The first key to an incredible stew is browning the ingredients. The second key is the long cooking time. The third key is proper seasoning. Pearl onions are adorable little pains in the butt. Or you can buy them peeled, frozen. I used potatoes in carrots in my stew, but traditional Boeuf Bourguignon usually plays host only to onions and mushrooms. See the browning on those succulent little mushrooms? Boeuf Bourguignon 1. 2. 3. Serves 4 to 6.

The Veggie Company Rustic Potato Pizza Potato pizza has a special place in my heart. This simple rustic pizza made with just a few basic ingredients (no tomato sauce) is pretty impossible to find in Swedish restaurants. So the only time we eat it is when we make it ourselves, and it always makes me think of Rome. There you can get it in almost every restaurant but they taste best bought from any of the many hole-in-the-wall ovens. We have a special reason for posting this right now. Potato Pizza with Goat CheeseMakes 1 large pizza, 16 small slices Dough:1 cup lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup rye flour (we used half light, half dark wholegrain) 2 tbsp olive oil Filling:3 medium size firm potatoes 2 tbsp salt 4 tbsp olive oil 2 small spring onions 2 tbsp fresh rosemary, roughly chopped 100 g goat cheese salt & black pepper Pour warm water in a medium size bowl. Meanwhile, you prepare the potatoes. Preheat the oven to the highest possible temperature (450-500°F).

Yummy Vegan Vegan Pumpkin Spice Sconesmakes 8 scones dry:1 cup + 1 Tbsp flour (white whole wheat used)1/4 tsp salt1 Tbsp vital wheat gluten*1 tsp pumpkin pie spice1 tsp baking powder1/4 tsp baking sodawet:3/4 cup canned pumpkin, unsweetened - room temperature1/3 cup sugar1/2 tsp apple cider vinegar1/3 cup vegan butter, softened2 Tbsp grade B maple syrup1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded) *1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different. Vanilla Bean Cream Cheese Frosting1/3 cup vegan cream cheese - room temperature or slightly warmed.1 1/2 Tbsp powdered sugar1 Tbsp coconut oil, melted1/2 vanilla bean, seededpinch of pink salt Nutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDA Directions: 1. 2. 3. 4. 5. 6. 7. 8. Recipe + photo courtesy

Apple Soup Stock Recipe - Relish Blog This recipe, adapted from In Praise of Apples by Mark Rosenstein, adds a depth of fall flavor to dishes normally cooked with chicken or veggie stock, such as butternut squash soup. Ingredients: 8 medium apples, cut into quarters, seeds removed2 large onions, cut into quarters4 stalks celery, cut into 1-inch pieces 4 medium carrots, cut into 1-inch pieces 1/4 cup vegetable oil 6 sprigs parsley 1 small bunch thyme 10 peppercorns 5 coriander seeds 2 pieces of cinnamon stick, about 2 inches each 3 cups apple cider Instructions: Preheat the oven to 350 degrees Fahrenheit. Remove the vegetables from the oven to a stockpot. Photo by Tim Nauman Photography

My Vegan Revolution Fall Recipe: Gluten-Free Pumpkin Pie With Coconut Crust It’s officially fall. I can tell because most of our counter space is covered with ripening tomatoes and drying bean pods, and shoveling out enough space for a mixing bowl or a chopping block is nearly impossible. Despite these obstacles, or perhaps because of them, on the first Sunday of fall, I decided I wanted pumpkin pie. Luckily, I had roasted a pie squash the previous night. Though there are some fabulous tried-and-true varieties that I plant every year, I also like to try out new vegetables every year — I’ve found that in our extreme climate, it doesn’t pay to plant only a single variety of anything. On Saturday I roasted a ‘Snack Face’ pumpkin, an ‘Eastern Rise’ squash, and all their seeds simultaneously. While the squash and pumpkin meat roasted on the top rack at 350 degrees, the seeds, well greased on their jellyroll pan, toasted below. So, some very well-baked squash and pumpkin awaited me on Sunday. Use a pastry blade or two butter knives to cream the sugar and the butter.