Sweet potato hummus with tzatziki and spicy pita chips | a splash of vanilla I based this on your basic chickpea hummus but added baked sweet potato and a teeny bit of chilli. It seems I’ve always eaten hummus and tzatziki, I sometimes make these dips from scratch and sometimes buy them ready made, either way they’ve made up a large part of my lunches over the past 15 years or so. Seeing as we’re in cooler weather still and have a lot of gorgeous sweet potatoes around, I wanted to try a sweet potato hummus and also because, even my favourite things to eat need an upgrade every now and again. This dip tastes sweet and slightly spicy with a pleasing, subtle peanut flavour. It was a wonderful contrast with the cool, creamy and zesty tzatziki and crunchy, spicy pita chips. Recipe for sweet potato hummus with spicy pita chips Tzatziki: 4 x 20ml tblspns plain Greek yoghurt 1/4 Lebanese cucumber, diced really finely (around 2 tblspns) 1 tspn white wine vinegar 1 small garlic clove, crushed 1/2 tspn lemon zest Sea salt and black pepper Finely diced continental parsley
Cómo preparar Papel de patata violeta Sergio Fernández / Saber Cocinar Parece papel, pero no lo es. Veréis qué sencillo es hacer papel de patata. Un toque original para vuestras presentaciones en la mesa. Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade « Cook Eat Live Vegetarian It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here. Light, spicy and delicious they are fantastic with the trio of sauces. You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. Butternut Squash and Chickpea Cakes RecipeServes 4 (12 patties), vegetarian, gluten-free, dairy-free. 400 gr butternut squash, peeled & cut into 1-2 cm cubes 1 tbsp palm sugar (or brown sugar) 1/4 tsp cinnamon 1 tbsp olive oil Preheat the oven to 190 C and line a baking tray with baking paper. Meanwhile, put the rest of the ingredients in a large bowl then tip the cooked squash into the bowl as well. Divide and shape the mixture into 12 equal patties (about 60 gr. each). Like this:
Organic Parmesan Garlic Sourdough Croutons! On Sale Now for a limited time! Gluten Free Grain Free Breads, Batters & Doughs If you are gluten free or grain free, this book is for you! Breads, Batters & Doughs teaches you how to cook using alternative flours and offers a collection of incredible recipes! I just love having a crunchy crouton on top of my salad. Croutons are really simple to make and when you have a really great loaf of “real” sourdough bread (“real” sourdough breads do not have yeast in the ingredients) that you just can’t finish before it starts to get stale, save the bread and make these croutons. A true sourdough loaf is made with a sourdough starter which is wild yeast. If you plan on making your own sourdough bread to make these delicious croutons, my recipe is for spelt sourdough bread so your croutons will be a bit denser, but still very delicious. Organic Parmesan Garlic Sourdough Croutons! Ingredients Instructions Preheat oven to 300 F. ##LAVEEM_LABEL-ID:07baf32a##
Gluten-Free Quinoa Pizza Bites I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Whip these up for a flavorful nibble for your next party appetizer or as a hearty afternoon snack. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Directions Place the quinoa and two cups of water in a covered pot. Makes 24 mini muffin bites. Information Category Finger Foods, Appetizers
Spanikopita These little Spanikopita bundles have been sitting in my freezer for a month. I made a triple batch, we enjoyed some with friends then I tucked them away for a day when time was short but appetites were big. Yesterday was the last day of spring break for the girls and they also had their 3rd ever Taekwondo class. I’m surprised at how much they’re both enjoying it and how well they’re both doing. They’re in separate classes with different instructors, but both girls were singled out last night to receive their first belt! They were both so excited and couldn’t wait to call Daddy at work to tell him. Isn’t it an amazing thing to see your kids happy? By the time we got home it was less than an hour to bedtime. It was kind of like finding a $20 bill in your pocket. I let the girls eat all they wanted followed by some sliced kiwi for “dessert”. And now, as I type this, they’re off to school and I have a quiet house for the first time in 15 days. And some more Spanikopita in the freezer.
Loving Food in RI & Beyond......: Cheesy Quinoa Mac & Cheese I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle. The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This recipe makes it at least healthy for you. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish.
Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
Perfect Oven Fries | Baked In It feels a little misleading to call these fries, because they aren’t fried. But wrap these puppies in paper and serve them up with ketchup, and no one will ever be the wiser. Plus, calling them “oven baked potatoes” sounds incredibly dull and doesn’t do justice to a baked french fry that is crispy on the outside, soft and fluffy on the inside, and could pass as its traditional deep-fried cousin any day of the week. I started making these on burger nights a few years ago for a few reasons – first, because I’m not a big fan of deep-frying. Perfect Oven Fries 2 lbs Russet potatoes2 Tbsp olive oil½ tsp paprika1 tsp dried parsleyPinch of cayenne pepperSalt and pepper to taste Preheat oven to 400 F.
Baked Onion Rings Recipe | Poormet Baked onion rings are a double whammy in my (very small) cookbook. I may pretend that I choose to bake them because I am opting for a healthier alternative… but, while partially true, the real reasons lie in the cost of frying. I just don’t want to buy tons of oil (nor do I want to store semi-used oil). So, my cheapness saves me some unnecessary calories… which I made up for by eating a few sleeves of thin mint Girl Scout cookies. These onion rings were simple to make, were cheap as dirt, and turned out pretty damn good. Quite simply, the onion was chopped into 1/2 inch wide slices and then I separated them out into individual rings. One thing to note: you do want to spray the hell out of these with some sort of cooking spray before you throw them in the oven. Second thing to note: flip these at the halfway point to make sure both sides get evenly cooked. While we ate about an onions worth of these (which is quite a bit), we did manage to save a handful for our actual meal. Ingredients