Half Baked Harvest - Made with Love
Oh um hi, I’m Tieghan and I’ve taken loving fall to a whole new level. No Seriously, I think I have an issue. I just realized that all of my recipe ideas for the next two months are SO fall-like that you guys might actually start to get annoyed with me. AND I have so many recipes I want to share with you that I wish I could post like two times a day. I mean, I would if I could, but I’m already a crazy person as it is, so adding more posts to my schedule really isn’t too realistic. Everything I have in mind for upcoming posts is either squash, pumpkin, apples, figs, pomegranate, brussels sprouts, stews, soups, PASTA
We Like It Raw - Raw Food Goodness: Raw Food Recipes
These recipes have made it to the top of our list. All we can say is yummm! View all Raw Food Recipes Salsa Finta & Almond Polpetta This raw fiesta finds inspiration from Russell James, raw chef based in the UK. Pumpkin Pudding
Petites harchas cuites au four - A l'orée des douceurs
20 juillet 2013 6 20 /07 /juillet /2013 11:04 Salam alyakoum/bonjour, Vous connaissez peut être la harcha, une surtout de galette à la semoule venant tout droit du Maghreb et que l'on sert traditionnellement au moment du goûter avec du beurre ou de l'huile d'olive, le tout accompagné d'un bon verre de thé. Aujourd'hui, je vous présente une nouvelle recette cuite au four pour des harchas craquantes dehors et fondantes dedans.
Ghana, Food & Drinks, Red Red
A.K.A: Doh-doh-chie, ???? 3 ripened plantains (extra soft) Slice the plantains diagonally and deep fry till golden brown, Beans sauceblack eyed peas (beans) (i prefer the canned variety, easier to cook with) palm oil or vegetable oil (i prefer palm oil) - half a cup 1 can crushed tomatoes 1 scotch bonnet pepper (a habanero does the same job too).. careful though, those mothers are HOT!!!!! spices to taste (i use maggi cube) 1 pink onion(chopped) garlic/ginger (to taste) Method: pour oil in pan, stir in chopped onion and garlic till onion turns transclucent) add crushed tomatoes and scotchbonnet pepper (cut the pepper in halves, it releases the flavor better)...and let simmer till the oil rises to the top (this sauce is the basic tomato sauce that can be used for different recipes) Add beans to sauce and let simmer for 10 minutes, stirring to prevent burning. Add spices to taste and voila... red red!!!
Harcha au Lben (lait fermenté) - Le Sésame Des Saveurs
Si vous n’avez pas le temps de préparer la harcha classique, (galette marocaine de semoule), voici une recette très simple, rapide et qui donne de bons résultats. Pas de façonnage dans cette recette, la pâte est répartie dans un grand moule puis cuite au four. Le lait fermenté (Lben), utilisé pour mélanger les ingrédients apporte saveur et éléments nutritifs à cette galette. 400g de semoule fine
Simply Stuffed
Quick, batten down the hatches, the relatives are coming! Swarming in from all corners of the country, they’ll begin their descent any day now, preying upon well-meaning hosts and hostesses, depositing themselves on couches and easy chairs, leaving all manner of clothing and garbage strewn about; it may seem like a tornado hit the house, not just sweet auntie and uncle, plus their rambunctious kids of course. We don’t have much time to chat, because the attack could come at any time, so just lay low for as long as possible and follow my advice: Have food. Lots and lots of food. As long as you keep feeding them, they shouldn’t become too destructive or agitated, and they may even stay out of the kitchen long enough for you to prepare The Festive Meal. Finger food is best, as silverware may get lost in the struggle, and of course, quick and easy is the name of the game here.
Modern Iranian aka Persian Food & Culture Blog – Cuisine, Recipes, Stories , Photos, Pictures, DIY tutorials
Amoo & dokhtar amoo | Kermanshah, Iran 2014 During my epic trip to Iran last year, I mostly stayed in Tehran, the cosmopolitan capital of the country and the city of my childhood, but luckily I got to make several memorable short forays into a few other cities as well: I visited Esfehan (nesfe jahan) with my fabulous Khaleh Farzie; went to Yazd with Haleh, my dear childhood/family friend; visited my vivacious aunt in Shiraz; went to the holy city of Ghom with my uncle; took a short and sweet road trip jaunt to the Caspian sea with good friends where we stayed in a beautiful villa and explored the amazing wonders of the Babolsar food market; and near the end of this truly epic and sentimental journey to my homeland, I also went and visited my father’s side of the family in Kermanshah. The statue of Hercules in Bisotun, 480 BC and discovered in 1957. Near Kermanshah, Iran Historic Taghbostan at Night
BitterSweet
Homemade Labneh
You may be wondering why on earth you would want to make your own Labneh at home. Well, I’m glad you asked! Allow me to enlighten you:
farm stands and tomato galettes. – Reading My Tea Leaves – Slow, simple, sustainable living.
A summer tomato fresh from a farm is a thing to eat if you’re feeling like you need a boost of the spirits or a restored faith in magic. That a summer tomato starts as a seedling in a farmer’s shed while the earth is still mostly slumbering and then grows into a crown jewel so dark and delicious that it causes anyone eating it to simultaneously smile and groan is a small miracle. It’s the kind of improbably normal magic that’s worth just sighing over for a minute. This past weekend we walked down the street from my mom and dad’s to our neighbors farm (the place where we got married and one of my favorite corners on the planet). We gathered a bundle of zinnias and snapdragons and rudbeckia from their stand, tucked tomatoes into our bag until it got heavy, and then weighed out our spoils and counted out the requisite dollars for leaving in the wooden cash box.
Easy Homemade Pretzel Bagels. - Half Baked Harvest
The easiest Homemade Pretzel Bagels with double the salt and a little extra butter too. A mix between a soft, buttery, salty pretzel and a slightly chewy bagel. They’re airy, perfectly salted, and every last bite is oh so buttery…the best of both worlds. These bagels are made using only pantry staples, require very little prep work, and are truly easier than heading out to your local bagel shop.
