jerk-style veggie grill with greens + mango ginger sauce Let’s talk about dreams for a second. I have huge ones and I’m going to revel in a particular vision right here, so just indulge me for a second. Some day, I hope to roll up to a respectable newsstand and lay eyes on an equally respectable cooking publication, emblazoned with the predictable “SUMMER GRILLING ISSUE” thing and whoa, there won’t be a greased-up burger or a sauce-smothered mountain of ribs on the cover. Am I waiting on a new publication entirely/looking for (plant-based) love in all the wrong places? These timely summer volumes always have some veggie options hiding within, and great ones most certainly, but that predominant fire = meat mindset is old hat to me (stating the obvious for the win). And by that, I mean that I’ve made you something really deluxe for your own barbecue adventures (onwards + upwards!). jerk-style veggie grill w/ tempeh, greens and mango-ginger-miso sauceserves: 4notes: Any vegetable is fair game here. Preheat the grill to high.
Recipe for Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado It only makes sense that with my new slow cooker blog, I'm paying more attention to how people use their slow cookers year round. I'm finding lots of slow cooker recipes like these shredded beef tacos, which would taste just as good in the dead of winter as they did on a warm night last week. But one happy thing about cooking something like this when it's starting to get hot outside is that the slow cooker doesn't heat up the house for those hours that the meat is getting tender. I used a boneless chuck roast for the meat. I know some of you don't like to brown the meat when you're cooking it in the slow cooker, but I promise it makes a huge difference in the flavor. While the meat browns, mix together the salsa, can of diced green chiles, lime juice, taco seasoning, and just a tiny bit of salt to make the cooking sauce. Put the browned meat in the slow cooker, pour the sauce over, and cook on low until the meat pulls apart easily with a fork - about 6 hours. Instructions:
Herbed Chicken Pot Pie vegetable ceviche + chipotle pepita “pilaf” My friend asked me if I had any ideas for a simple, raw, vegetable-heavy dish (that wasn’t a salad) to make in the heat of summer. I had some things in mind, but they involved a bit of blending, or use of a food processor, a spiralized vegetable, or maybe a dehydrated component. Adding a sprouted grain was tempting, but would prolong the process of having the actual meal by a day or so. My mind went to work is what I’m trying to say. I take a few things for granted when I post recipes on here. My kitchen has a few bells and whistles, sure, and I approach recipe development from that privileged stance. I know that so many of you just want to eat well and feel as good as possible, but may not have a spiralizer slicer or a mortar and pestle or whatever. This dish is beautiful and healthy, but my favourite part? vegetable ceviche with pepita & almond cauliflower “pilaf”serves: 2notes: The peeler isn’t even totally necessary here. Chop the stemmed cauliflower florets super fine.
Chickpea Nuggets Recipe for Kids | Veggie Converter Have you gone OILY yet? Learn how to save 24% on healthy life-changing essential oils! Sign up! If you sign up with a PREMIUM KIT, you'll get a goodie bag from me including a diffuser necklace and other awesome oily products! Gluten-Free Vegan Chicken Nuggets: Chickpea Nuggets. Both kids went crazy for them…devouring several each as soon as they were out of the oven. And it’s an incredibly simple recipe that you can mix just about any pureed veggies into for bonus nutrition. Serves 4 Ingredients 2 cups hummus or pureed chickpeas 1 cup gluten-free breadcrumbs Method Mix hummus and breadcrumbs. Bake at 350 degrees Fahrenheit for 15-20 minutes. Love it? The Results Yum! This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.
Stylish Cuisine « Chicken and Dumplings I’ve made this recipe a couple of times now. Filling and delicious, it’s pure comfort food that’s great to serve on a chilly evening. We’re finally having some chilly nights here in NYC. We’ve had quite a mild winter so far. This is a great weeknight meal, although it takes a little bit of time to prepare with all of the different steps. Chicken and DumplingsRecipe from CooksCountry.com5 cups low-sodium chicken broth 2 pounds boneless, skinless chicken breasts, trimmed 5 tablespoons unsalted butter 4 carrots, peeled and sliced 1/4 inch thick 1 large onion, chopped fine 1 teaspoon salt 3 garlic cloves, minced 6 tablespoons all-purpose flour 3/4 cup dry sherry 1/3 cup heavy cream 1/2 teaspoon dried thyme 2 bay leaves 1 1/2 cups frozen peas 4 tablespoons minced fresh parsley leavesDumplings: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/3 cups heavy creamFor the stew: Bring the chicken broth to a simmer in a Dutch oven over high heat. Print This Recipe
aloo gobi-ish I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites and this is my at-home version. The basic components are all here: potato (aloo), cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find. I think this is the perfect “it’s still winter but almost spring” meal. Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please. Ingredients Instructions Heat oil in a large skillet over medium heat. Notes To cook the potatoes faster, pre-bake, boil, (or microwave) them so they just slightly begin to soften before you start. *I've been loving muchi curry powder lately (Whole Foods makes a nice one - in their bottled spice section, not bulk), if you don't have/can't find it, sub in a combo of cumin, coriander, turmeric, and a pinch of cayenne.
The perfect party snack: Bacon Bites : King Arthur Flour – Baking Banter Guilty pleasures. Every chef I know has them. When you spend years refining your knife skills and palette, countless hours training your staff to create at a specific level of quality, and limitless effort to ensure a memorable dining experience for your patrons, there are times when you just want… a hot turkey sandwich from the diner, with canned gravy on squishy white bread that sticks to the back of your teeth. Scratch a big-name celebrity chef and you’re likely to find a closet Beefaroni or Velveeta hound hiding somewhere underneath. Not long ago, I was rooting around our recipe archive, and came across these gems: Bacon Bites. The original recipe was an older one, and needed a little rearranging and updating, but the concept was brilliant. First step? Drain some roasted red peppers well, Dice them up, slice some scallions, and stir them in. That’s the red/green holiday filling recipe, but please don’t stop there. Assembly is pretty quick and simple. And roll up from the short side.
Crockpot Mexi Chicken & Cream Cheese Get ready for one of the easiest meals ever.Of course it involves the crock pot!Here is what you need: - Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)- Can of Corn, drained.- Can of Rotel Directions:Put frozen chicken in the crock pot.Put Cream cheese on top of the chicken.Dump in the Black Beans (make sure they are drained & rinsed!!!) Cover & cook in your Crock Pot on low for 6-8 hours.Every 2 hours, I stir the ingredients.You can shred the chicken when it is done, or just leave it as tenderloins.This is what it looks like after 6 hours: I turn the crock pot off & let it sit for about 30-45 minutes.It is a little soupy, but letting it sit causes it to not be as soupy. I serve this over rice. It makes a lot, it feeds 6-8 adults. And, you could use pinto beans instead of black beans.Make a tostada or a rice bowl.So many options!
spice roasted cauliflower with black quinoa, feta and almond recipe In light of current events in … it now seems quite fitting that today’s recipe was inspired by a true English geezer, the one and only Jamie Oliver. As we don’t own a t.v, the little bits and pieces I’ve glimpsed at via the net today are pretty damn crazy and incredibly sad. I mean, how anyone thinks that by doing what they are doing, they will change anything beats me? Madness. I’ve had Jamie’s recipe for roasted cauliflower bookmarked for quite some time now. The only cauliflower recipes I remember liking as a kid (I was not such a fan of the usual New Zealand classic, boiled cauliflower drowned in cheese sauce), was that raw cauliflower salad of Dads and a great pakora-style dish mum used to make where she’d coat large pieces of cauliflower in a cumin flecked batter before deep-frying in oil, draining well and sprinkling with salt. Being in the season cauliflowers are ridiculously cheap, mine was bought for 99 cents!
Japanese Cheesecake | Dessert Recipe For someone who rarely bake a cake or any sweet desserts, I have a few reasons why I baked this Japanese Cheesecake (in Japan we call it soufflé cheesecake), not once but several times this past spring and summer. The number one reason is that I have so many, I mean, SO MANY requests from readers for this cake. Thank you everyone who patiently waited for this Japanese Cheesecake recipe. I told some readers that I’d share “soon” but it took me a little longer than I initially expected – I’m sorry about my delay. I really wanted to try different recipes and tested them all out before sharing the recipe. The second reason is that my husband really loves cheesecake available in Japan. So at the end, I have decided to share one recipe from Cookpad (a Japanese recipe site) which my friend had recommended me to try. Oh my, it was delicious! Just a little note. Japanese Cheesecake (Souffle Cheesecake) Recipe Enjoy! Tags:butter, cake, cream cheese, heavy whipping cream, japan