Tarta z serem feta, szpinakiem i pieczarkami | Lazy in the Kitchen Wszystko zaczęło się od tego żółto – czerwonego pomidora, a raczej od jego niesamowitego, prawdziwego zapachu. Aby nie był taki sam, dokupiłam mu kilku kolegów, różnej postury oraz maści, nie przejmując się zbytnio ich urodą, bo przecież liczy się to, co jest w środku. Kto jak kto, ale TE POMIDORY MAJĄ BARDZO BOGATE WNĘTRZE. Tarta z serem feta, szpinakiem i pieczarkami porcja dla 4 – 6 osób porcja gotowego ciasta francuskiego ( najlepiej w formie okrągłego placka )500 g pieczarek200 g świeżego szpinaku200 g sera feta30 g masła3 ząbki czosnku1 średnia cebula2 łyżki oliwy150 ml śmietany 20 %20 “przekrętów” młynka pieprzu1/2 łyżeczki soliFormę na tartę wyłóż ciastem francuskim. Sałatka z pomidorów i rukoli 2 – 3 pomidoryduża garść młodej rukoli ( w zamian może być jakakolwiek inna sałata )płaska łyżka octu z czerwonego winapieprz i sól Pomidory sparz wrzątkiem, obierz ze skórki i pokrój na kawałki. Przepis na tartę z książeczki ” Quiches & Pizzas” Editions Soumillion Dodaj do ulubionych:
Salted Caramel Cookie Cups « eASYbAKED Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel. 2 cups of crushed pretzel rods1 tube of refrigerated sugar cookie dough6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts32 Kraft caramels (unwrapped)1/2c. butter1 (14 oz.) can of sweetened condensed milk. Using your hands, knead 1 cup of pretzel crumbs into cookie dough.Form into 12 balls and place into a greased muffin tin.Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.Melt candy melts in the microwave in 30 second increments until smooth.Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Spoon caramel into hardened cups. Like this:
Moist Chocolate Chip Banana Bread Long time readers know I’m a little hooked on baking for breakfast. I love it all but breads are one of my favorites as it works great for really any time of day and freezes well. One of our very favorite muffins are banana chocolate chip so I thought it was about time I try it in bread form. This recipe is moist, flavorful and I dare you to eat a single slice in one sitting! Ingredients 1 cup sugar 1/2 cup butter, softened 2 eggs 2 teaspoons vanilla extract 1 cup mashed bananas (approximately 2-3) 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup milk chocolate chips Directions Cream sugar and butter in large mixing bowl. Pour batter into greased 9-in.x 5-in. x 3-in. loaf pan or mini loaf pan.
Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce It’s fall! Summer was great, but it’s time for something new. I’m not sure what it is about the fall air, but it makes me feel adventurous. So guess what we’re going to make today? Homemade ravioli! Skinny Baked Broccoli Macaroni and Cheese Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it's finest. I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! It's perfect if you're craving macaroni and cheese but don't want to waste a days worth of calories in one meal. When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I've been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out. To speed things up, I used pre-cut fresh broccoli. Skinny Baked Broccoli Macaroni and CheeseSkinnytaste.com Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 ptsCalories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g • Sugar: 4 gSodium: 215.7 (without salt) Ingredients:
Web's Tastiest: Pancakes Recipes Everyone knows that breakfast is the most important meal of the day. So of course you want to get off to a good, healthy start. However, anyone with kids knows that some mornings are just too special to worry about a properly balanced meal. Spending time in the kitchen as a family, whipping up something absolutely decadent and definitely too sweet, is the stuff that memories are made of. Cinnamon Roll Pancakes Cinnamon rolls are fantastic all on their own, so infusing them with pancake goodness is a recipe for a heavenly morning. Lemon Blueberry Pancakes Lemon and blueberry are about as perfect a pair as Sunday morning and pancakes. Apple Pancakes An apple a day will keep the dentist away, so when you shred them and throw them into a pancake batter, you’re really making a healthy choice. Nutella Pancakes Need we say more? Apple Cider Doughnut Pancakes Forget leaves and pumpkin spiced lattes, nothing says fall like apple cider doughnuts. Cake Batter Pancakes Red Velvet Pancakes
Lo que hay que comer en primavera >> El Comidista Lujuria fresona. / AINHOA GOMÀ Hay un montón de cosas en el mundo que me suben la tensión, el azúcar, la urea y en general las ansias de impartir justicia por mi cuenta: la gente que da de comer a las palomas, el debate político de La Noria, los falsos heterosexuales del anuncio de Loewe... Ahora bien, en mi furia siempre habrá un gran espacio para el olvido generalizado a las temporadas de los alimentos. Es decir, esa especie de estupidez colectiva que nos invade cuando compramos melones en enero, naranjas en julio y cerezas en noviembre aunque sean más caras, no sepan a nada y resulten insostenibles para el medio ambiente. ¿Cuál es la causa de este disparate? Las fresas -o mejor dicho, los fresones, porque las fresas se extinguieron en casi toda España hace años- cada vez llegan antes a las tiendas, y a este paso las vamos a acabar comiendo en Navidad. Sí, yo también detestaba las habas, con su tamaño descomunal y su horrenda piel grisácea dura como un cartílago.
Bacon Guacamole Grilled Cheese Sandwich A guacamole grilled cheese sandwich has been on my to try list for a while now and since I was making the bacon guacamole on the weekend I figured I would just pick up double the ingredients and make both. The basic idea behind this grilled cheese is quite simple and it started out with just adding guacamole to a grilled cheese but with the success of combining salty bacon-y magnificence with cool and creamy guacamole I could not resist adding a few slices of bacon to the sandwich. I also had some leftover corn tortilla chips from dipping on the weekend so I decided to crumble a few of them and add them to the sandwich for texture. Like all grilled cheese sandwiches this one is pretty easy to make though you want to try to remember to pull the guacamole out of the fridge early so that it can come up to room temperature before adding it to the sandwich. Does this grilled cheese sandwich look good? Bacon Guacamole Grilled Cheese Sandwich Servings: makes 1 sandwich Printable Recipe Directions
Cheesy Garlic Biscuits a la Red Lobster - Step by Step Easy Recipe I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.) Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in about 2/3 cups of milk. It gets pretty thick, and you can add a little more milk if you need to. And get my hands a little dirty. OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet.
Cabbagetown Hummus Recipe I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was quite good. (I say we were better, but I’m somewhat biased). I guess the public agreed since by the time we opened the door each day for lunch and dinner, there was already a line down the sidewalk of hungry locals and regulars waiting to get in. We cooked everything from scratch from produce brought to us by farmers in the area, directly, before it was trendy or cool to pat ourselves on that back and write an article about it. We just did it. Farmers would come in lugging crates of dirty root vegetables, crispy radishes, and slender green pea pods, and we’d make what we could with them. We didn’t have any machines, except for a blender, and used our hands to stir and chop. Hummus Makes 6 to 8 servings 1. 2. 3.
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up