Slow-Cooked Winter Squash Recipe. Potato farls recipe (Caribbean style) - That Girl Cooks Healthy. Potato farls recipe – where the Caribbean meets Ireland, a true culinary affair of sweet potatoes, generously seasoned and shaped into potato farls.
I’m so excited to share this recipe with you all because it’s another fusion recipe. In case you aren’t aware, I do love mixing Caribbean flavours with western cuisine. I have done so several times already, however, two of favourite recipes are Caribbean style Paella and Thai pineapple fried rice . Both of these recipes are in my top ten most visited/made recipes on the blog. If you haven’t already, I highly recommend giving them a try. Anyway, let’s talk farls, okay so you guessed by the title that farls are potatoes, starch enriched and carb loaded. I don’t want to settle for the tourist attractions. On the other hand, Charla, likes to venture out further a field. What are potato farls? Farls aka potato cakes, or potato bread are one of the local Irish delicacies.
Farl originates from the gaelic word fardel which means four parts. 10. Caribbean creamy mashed potatoes - That Girl Cooks Healthy. The best creamy mashed potatoes recipe using Caribbean red skinned sweet potatoes with roasted garlic, herbs and whipped into a velvety smooth mash.
If you’re tired of yukon gold, Laura, King Edward, Russet or even Irish potatoes then this recipe should be a great alternative. Sweet potato mash, is like the BIG sister to regular mash made with the aforementioned. It’s velvety, creamy, smooth, delicious, fluffy mashed potatoes with a hint of the Caribbean to boot! It makes the best appetiser or side for your dinner table. Yams vs Caribbean sweet potatoes When it comes to sweet potato in the Caribbean, we have our very own signature potato. It took me a while when I started blogging to adapt to the various global terminologies because in the English speaking parts of the Caribbean yam is a totally different root vegetable to what is it known as in America. Spicy Ginger Miso Slaw with Peaches Recipe. My favorite category of food is definitely…. summer salads!
Colorful, juicy, crunchy, sweet, bitter, herby, spicy… there are so many flavors and textures to put together with all of the great fruits and vegetables that are in season right now.
Quinoa. Squash. Salad. Roasted cherry tomato bowls. I don’t know if it’s possible to have too many cherry tomatoes.
But if you do, roasting them is the perfect way to eat a whole bunch at a time. They shrivel up into the sweetest, tangiest little bites – which are perfect to toss into simple bowls full of greens and grains. Around this time last year I posted this slow roasted tomato pasta. This year, I’m cheating the slow roast. Here’s how: 1. At the beginning of the week I like make a big batch of some kind of grain – this time it was chewy wheat berries.
I added spoonfuls of creamy sun cheese (a creamy sauce made out of sunflower seeds – also another a make-ahead item). Roasted cherry tomato bowls Ingredients 2 cups cherry tomatoes drizzle of olive oil a few sprigs of fresh thyme 1/2 cup uncooked wheat berries handful of arugula or other greens 3/4 cup chickpeas small clove of garlic salt & pepper a few spoonfuls of sun cheese (or burrata or fresh ricotta) Instructions Preheat oven to 200 degrees F. Notes. Lentils folded into Yogurt, Spinach, and Basil Recipe. There is a tiny, thoughtfully curated bookstore on a North-west corner of San Francisco's Potrero Hill neighborhood.
I was a few minutes early for a lunch nearby and couldn't help but pop in for a quick browse. Five minutes later I walked out with Lunch at the Shop: The Art and Practice of the Midday Meal. It is an inspired volume by long-established Seattle book store owner Peter Miller celebrating the simple pleasures achieved by taking and appreciating (what I consider) a proper lunch. The emphasis is firmly put on food that is simple, fresh, thoughtful, and often communal. Said another way - lunch doesn't need to be complicated or elaborate to be meaningful. Taking time for lunch. Vegan Gourmet Mushroom Risotto. It’s 3AM here in Sydney.
I just got off a conference call with Toronto and I can’t sleep! What better time to write about… mushroom risotto?! This is one of my favorite recipes – I love the creamy thick rice and earthy mushrooms. This is such a comfort food for me! I adapted this recipe from the Gourmet Mushroom Risotto recipe at AllRecipes.com, by veganizing the ingredients and adding things like truffle oil. Oyster Mushrooms Shitake Mushrooms Cremini Mushrooms If you can afford really nice dried mushrooms (like porcini), I recommend using a small handful of them.
Tip: Use the water leftover from reconstituting them as part of your broth. Dairy-Free Risotto Recipe - Vegan Mushroom Risotto Recipe. Scented with a shitake mushroom broth, woodsy thyme, and dry white wine, this creamy dish is refined comfort food, not to mention significanly healthier than butter-and-cheese laden varieties.
The key to a perfect risotto is all in the wrist, or so to speak; constant stirring is a must. Feel free to add other vegetables such as broccoli or leeks to this recipe; it's incredibly versatile and easy to dress up with a variety of herbs and spices. Serves 4 Prep Time: 40 minutes Cook Time: 40 minutes Total Time: 1 hour, 20 minutes Ingredients: 4 ounces dried shitake mushrooms 1/2 cup boiling water 2½ cups vegetable broth ¼ cup lemon juice 2 cups chopped spinach 1 t. sea salt, plus more to taste 2 T. olive oil, divided 2 large cloves garlic, finely chopped ½ cup finely chopped onions 8 ounces crimini mushrooms, sliced 1 t. dried thyme 1 cup uncooked Arborio rice ½ cup dry white wine 1 T. dairy-free soy margarine 1 ½ T. nutritional yeast Black pepper, to taste Preparation: 1. Giant Lemon Fennel Beans Recipe. Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.
If any of you are in a side-dish rut, I'm going to lobby for trying this. It's fast, it's good, and as a base idea, it's flexible. You can make the beans as instructed below, or use the recipe as a jumping off point. Add a poached egg on top to make a complete one bowl meal.