Avocado Fries Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.
Crispy Parmesan Asparagus Sticks Who would have ever thought I would get excited about seeing something green on sale in the grocery store? Not me. But that’s what happened when I walked by these super thin asparagus spears. How often do I find thin asparagus that doesn’t look half dead and is on sale? Rarely. And I sort of like asparagus. The whole upchucking thing usually doesn’t happen until the third of fourth spear. But I figured I could possibly prevent that mess if I coated these in something crispy and cheesy. These were so incredibly easy to make and tasted delicious – kind of like little asparagus “fries.” I also think that these will taste even better with thicker asparagus spears. [print_this] Crispy Parmesan Asparagus Sticks 1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper Preheat oven to 425 degrees. Snap off the tough ends of each asparagus spear. [/print_this] Okay.
Turkey and Quinoa Stuffed Peppers Recipe : Guy Fieri Directions Peppers: Preheat the oven to 425 degrees F. For the quinoa: Over medium-high heat, bring the broth to a boil in a medium saucepan. For the peppers: Set a large saute pan over medium-high heat. Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. In a small mixing bowl, combine the panko and Parmesan. To present, place 1/4 cup of Roasted Tomatillo Avocado Sauce on a plate and place the roasted, stuffed pepper halves in the middle of sauce. Roasted Tomatillo Avocado Sauce: Preheat the oven to 350 degrees F. Place the tomatillos onto a baking sheet. Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth.
nugget de brocoli Le brocoli un légume sain souvent difficile à faire avaler aux enfants, comme bientôt j’aurai sans doute le problème, je commence à réfléchir à la bonne façon de faire des recettes ludiques avec plein de choses saines dedans. :) Voilà comment m’est venu l’idée des nuggets de brocoli. Cette recettes est sans gluten, à la fin je trempe les nuggets dans du gomasio, mais pour ceux qui n’ont pas de problème avec le gluten j’ai aussi testé avec du son d’avoine et ce n’est pas mal du tout. Donc au choix pour le final gomasio ou son d’avoine. Recette de nugget de brocoli Recette sans glutenRecette sans laitRecette bio Ingrédients 500 g de pommes de terre1 tête de brocoli300 g de maïs doux en boite1 gousse d’ailsel /poivrefarine de pois chiche2 œufsgomasio huile d’olive Épluchez les pommes de terre, rincez-les et coupez-les en cube. Le conseil de Karen Bon appétit et à très bientôt sur cuisine-saine.fr, le blog cuisine bio !
baked kale chips recipe Recipe: baked kale chips I took a break from Crazytown (in my head) and descended upon Boulder the other day for a much-needed, long-overdue lunch with some of my girlfriends. We waited nearly an hour to get a table at The Kitchen (Friday noon, Pearl Street, gorgeously sunny day in Boulder – what do you expect?). Time flew past, though. We were all doting on Mr. Felix-Cutie-Pie. it’s amazing that manisha ever agrees to hand him back to his momma the fruity cocktail that kitt ordered Grand plans for getting things done this weekend were only half-realized because the other half was spent with my better half. the guilty party is on the left Remember how a bunch of us met for ramen in Los Angeles and then went walking around the Marukai Pacific Market to theoretically walk off lunch (but instead, Diane bought us a dozen giant crispy cream puffs)? exhibit a: kale Yeah, I had heard about kale chips. strip the leaves from the tough stems pour a little olive oil and toss to coat
Potatoes maison... - Le blog de Pause gourmande . Salam alaykoum... bonjour Cela fait un petit moment n'est ce pas?? Aujourd'hui je viens avec une petite invention personnel qui fut un pure délice, meilleur que ceux du commerce, ces potatoes maison accompagneront vos petits plat... Cela se prépare très très vite pour un résultat hummm... franchement désormais je les fais chez moi, ils sont meilleur, et mon petit adore secouer le sac plastique durant la préparation Recette: pour quatre personnes: 6 grosses pommes de terre, sel, poivre, paprika, herbes de provences, épices pour poulet (ou pour barbecue) Vous pouvez ajouter tout autre épices afin d'agrémenter encore plus vos pommes de terre 250 g de chapelure un peu d'huile de tournesol (ou d'olive selon goût) (un petit verre) De l'huile pour frire... Préparation: Laver vos pommes de terre sans leur enlever leur peaux!!! Mettre dans un bol, votre huile ainsi que toutes les épices. Bien mélanger... Couper vos pommes de terres en huit (si elles sont petites en quatre); Faites frire... Servrir de suite...
Microwave Potato Chips — Really! I like to think of myself as a glass-half-full kind of gal. I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it. But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was wrong. As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy. So how could thinly sliced potatoes end up crackling crisp? They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Plus, there’s no heating up a vat of oil or turning on a hot oven to make these. The recipe calls for cutting up the potatoes into 1/8-inch slices. Toss with olive oil, and salt. I’m still a glass-half-full gal. Microwave Potato Chips (makes 4 servings, 12-14 chips each)