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Sounds tasty. Baked, broiled? It would be a good job for my other favorite kitchen appliance, the toaster oven!
share a recipe!
- Thread starter lailanni
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Sounds tasty. Baked, broiled? It would be a good job for my other favorite kitchen appliance, the toaster oven!
4
485501
This is more of a method than a recipe:
Line the cups of a mini-muffin pan with wonton wrappers. As long as they are properly powdery on the surface, you don't need to oil the cups at all.
Layer in pre-cooked ingredients remeniscent of a common dish to make mini-bites of that dish. For example:
Dolop of herbed ricotta, tiny bit of sauteed veggies, drizzle of tomato sauce, sprinkle of grated mozerella - lasagna bites
Browned ground beef, cover with mashed potatoes - sheperd's pie bites
Short noodles, a bit of cream, grated cheese, breadcrumbs - mac and cheese bites
After you fill the cups, put the pan in the oven at 300 until the tops of the fillings are a bit brown and the edges of the wonton wrappers are crispy. Let them cool a bit, and pull them out with the aid of a butter knife if necessary.
Line the cups of a mini-muffin pan with wonton wrappers. As long as they are properly powdery on the surface, you don't need to oil the cups at all.
Layer in pre-cooked ingredients remeniscent of a common dish to make mini-bites of that dish. For example:
Dolop of herbed ricotta, tiny bit of sauteed veggies, drizzle of tomato sauce, sprinkle of grated mozerella - lasagna bites
Browned ground beef, cover with mashed potatoes - sheperd's pie bites
Short noodles, a bit of cream, grated cheese, breadcrumbs - mac and cheese bites
After you fill the cups, put the pan in the oven at 300 until the tops of the fillings are a bit brown and the edges of the wonton wrappers are crispy. Let them cool a bit, and pull them out with the aid of a butter knife if necessary.
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Definitely baked in my case! I have no clue how to broil, in fact I don't think I've even eaten anything broiled. You probably could if you knew how, but I don't know how different it would taste?
How big is your toaster oven?? Mine can barely fit 3 pieces of Texas toast, much less a whole salmon fillet!
I found the real recipe!
1 slice bread
1/4 cup basil
2 1/2 teaspoons olive oil
1/2 teaspoon pine nuts (I use walnuts instead and I don't think it makes much difference)
1/4 teaspoon mixed garlic
Salt and pepper to taste
2 salmon fillets
Baked at 400 degrees for 20-22 minutes, or until it flakes easily.
I always forget about the garlic, salt, and pepper though, and it turns out fine. And I never use the exact measurements...I don't think you have to be that exact for pesto. I love making a ton of it and then piling it on the salmon.
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Here is a Snickerdoodle cookie recipe that I've made a couple of times now - and they are always wonderfully fluffy and delicious. The recipe is from OnceUponAPlateRecipe's blog.
2 and 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature (you can use unsalted, but I don't)
1 1/2 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Topping ~
3 Tablespoons white granulated sugar
1 Tablespoon fragrant Cinnamon (I use Vietnamese)
Directions
Preheat the oven to 350 degrees (F)
Sift the flour, baking powder, and salt into a bowl, set aside.
With a handheld or standing mixer, beat the butter until creamy.
Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl.
Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on ungreased cookie sheets.
Bake until light brown, but still moist in the center, about 12 minutes. Remove from pan and place on rack to cool.
2 and 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature (you can use unsalted, but I don't)
1 1/2 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Topping ~
3 Tablespoons white granulated sugar
1 Tablespoon fragrant Cinnamon (I use Vietnamese)
Directions
Preheat the oven to 350 degrees (F)
Sift the flour, baking powder, and salt into a bowl, set aside.
With a handheld or standing mixer, beat the butter until creamy.
Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl.
Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on ungreased cookie sheets.
Bake until light brown, but still moist in the center, about 12 minutes. Remove from pan and place on rack to cool.
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I made this soup tonight. It's one of my staples. Fast, cheap, and healthy!
I add 2-3 cups of chopped kale (preferred) or collard greens, and a little (LITTLE!!) liquid smoke. I use leaf rosemary instead of a sprig, and add about 1.5 teaspoons each of dried oregano and dried basil. I don't puree it, because I like most of the beans still whole. Really any light bean will do -- I've used navy beans and black eyed peas before.
It could be cooked in a crock pot if you use dried beans instead of canned. But leave out the kale until you're almost ready to serve, or it'll get overcooked and fall apart.
http://www.food.com/recipe/butter-bean-white-bean-rosemary-soup-vegan-495039
Edit:
I miss the cooking challenges threads! I lost Internet access for ~6 months after I moved, so I couldn't participate. 🙁
I add 2-3 cups of chopped kale (preferred) or collard greens, and a little (LITTLE!!) liquid smoke. I use leaf rosemary instead of a sprig, and add about 1.5 teaspoons each of dried oregano and dried basil. I don't puree it, because I like most of the beans still whole. Really any light bean will do -- I've used navy beans and black eyed peas before.
It could be cooked in a crock pot if you use dried beans instead of canned. But leave out the kale until you're almost ready to serve, or it'll get overcooked and fall apart.
http://www.food.com/recipe/butter-bean-white-bean-rosemary-soup-vegan-495039
Edit:
I miss the cooking challenges threads! I lost Internet access for ~6 months after I moved, so I couldn't participate. 🙁
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I'm totally addicted to green smoothies. Blend together whatever frozen fruit you want with a banana and some fruit juice then just start adding spinach or kale until its greenish. They also keep in the fridge for a day or two. YUM! (and probably good for you too I suppose...)
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Not exactly "healthy" but the bf made these last week and they were delicious and fun to make! Plus if you do it right they come out looking like professional candy shop quality.
Candied Blood Orange Peels
Ingredients
4 cups sugar
4 cups water
Fruit to be candied - we used blood orange rinds, put you can use pretty much any kind of fruit or peel. I also think candied mint leaves would be super tasty!
Boil four cups of water in a large saucepan. Add 3 cups of sugar and stir until completely dissolved. Set aside the remaining sugar in a separate bowl. Add orange peels (or other fruit) to the pot and boil for 20 minutes. Remove the peels and place them in the bowl of sugar, coating them thoroughly. Let cool and enjoy!
The remaining lightly flavored syrup leftover in the pot can be saved and used as simple syrup in tasty cocktails. 😀
Candied Blood Orange Peels
Ingredients
4 cups sugar
4 cups water
Fruit to be candied - we used blood orange rinds, put you can use pretty much any kind of fruit or peel. I also think candied mint leaves would be super tasty!
Boil four cups of water in a large saucepan. Add 3 cups of sugar and stir until completely dissolved. Set aside the remaining sugar in a separate bowl. Add orange peels (or other fruit) to the pot and boil for 20 minutes. Remove the peels and place them in the bowl of sugar, coating them thoroughly. Let cool and enjoy!
The remaining lightly flavored syrup leftover in the pot can be saved and used as simple syrup in tasty cocktails. 😀
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I've actually been doing a cooking challenge since the beginning of the new year! On Reddit. I could probably bring the cooking challenge back to SDN pretty easily by just stealing their weekly themes, if there is actually interest in it?
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I'll start a cooking challenge thread for this week! The theme this week's Irish (for St. Patty's day. 😛)
On an unrelated note, I made a ridiculously delicious crockpot meal for a potluck today, and was genuinely sad when there was none left over for me to take home! It's vegetarian (actually vegan, too - and I think gluten free?) and really freaking delicious:
It sounds (and looks) like a weird combo of ingredients, but it's really, really good over rice. And it looks like a ton of ingredients, but a lot are things you definitely have already, like sugar and spices. Man. I really want some more of this.
On an unrelated note, I made a ridiculously delicious crockpot meal for a potluck today, and was genuinely sad when there was none left over for me to take home! It's vegetarian (actually vegan, too - and I think gluten free?) and really freaking delicious:
From here
Slow cooker African peanut stew recipe
Serves 4-6
Ingredients:
34 garlic cloves
1 cup loosely packed fresh cilantro leaves and stems
1 (14.5 ounce) can diced tomatoes
2 inch or so chunk of fresh ginger, peeled
2 heaping tablespoons peanut butter (creamy or chunky, I used creamy)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon curry powder
1/4 cup dark brown sugar (light brown is just fine, too)
3/4 teaspoon salt
Fresh ground pepper
1 (14.5 ounce) can lite coconut milk
2 good-sized sweet potatoes, peeled and chopped into bite-sized pieces
1 large sweet onion, chopped
1 large red bell pepper, or 2 small ones, chopped
1 (15-19 ounces) can garbanzo beans, rinsed and drained
Directions:
In a blender or food processor add garlic cloves, cilantro, ginger, tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend until everything is nicely pureed. It will look very thick and pasty.
In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, and sweet potatoes. Add the peanut sauce mixture, brown sugar and the coconut milk and gently stir to incorporate all of the ingredients.
Turn the slow cooker on low and cook for six to eight hours
Serve with rice and top with fresh cilantro and sliced green onions.
Slow cooker African peanut stew recipe
Serves 4-6
Ingredients:
34 garlic cloves
1 cup loosely packed fresh cilantro leaves and stems
1 (14.5 ounce) can diced tomatoes
2 inch or so chunk of fresh ginger, peeled
2 heaping tablespoons peanut butter (creamy or chunky, I used creamy)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon curry powder
1/4 cup dark brown sugar (light brown is just fine, too)
3/4 teaspoon salt
Fresh ground pepper
1 (14.5 ounce) can lite coconut milk
2 good-sized sweet potatoes, peeled and chopped into bite-sized pieces
1 large sweet onion, chopped
1 large red bell pepper, or 2 small ones, chopped
1 (15-19 ounces) can garbanzo beans, rinsed and drained
Directions:
In a blender or food processor add garlic cloves, cilantro, ginger, tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend until everything is nicely pureed. It will look very thick and pasty.
In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, and sweet potatoes. Add the peanut sauce mixture, brown sugar and the coconut milk and gently stir to incorporate all of the ingredients.
Turn the slow cooker on low and cook for six to eight hours
Serve with rice and top with fresh cilantro and sliced green onions.
It sounds (and looks) like a weird combo of ingredients, but it's really, really good over rice. And it looks like a ton of ingredients, but a lot are things you definitely have already, like sugar and spices. Man. I really want some more of this.
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DANG that sounds good!
Slow cookers are awesome for soups. I love making lentil soup in mine.
Slow cookers are awesome for soups. I love making lentil soup in mine.
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Necrobump!
I'm really kind of fanatical about eating healthy, but I'm not sure how I'm going to do that once school starts. Anybody have any quick/easy HEALTHY recipes (preferably vegetarian)? www.eatingwell.com and www.vegetariantimes.com are two of my favorite sites, but a lot of the veg meals tend to be fairly involved, especially for week night cooking.
I'm really kind of fanatical about eating healthy, but I'm not sure how I'm going to do that once school starts. Anybody have any quick/easy HEALTHY recipes (preferably vegetarian)? www.eatingwell.com and www.vegetariantimes.com are two of my favorite sites, but a lot of the veg meals tend to be fairly involved, especially for week night cooking.
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I'll browse my pinterest for a few that I've tried that are yummy. Might not be the healthiest (although healthier compared to how I used to eat) but they're good meals that you can make and last you like a week. I'm not a vegetarian though but I feel like some could easily be adapted.
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Thanks! I'm a fairly good cook, so I can adapt a lot of meaty recipes into veg ones.
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Okay here's a few that I've tried/adapted from these recipes:
Quinoa Fried Rice: http://damndelicious.net/2012/10/19/quinoa-veggie-fried-rice-and-a-giveaway/
Stuffed Acorn Squash : http://www.eatingwell.com/recipes/southwestern_stuffed_acorn_squash.html
Spaghetti Squash Caprese Bake: http://pinktrollkitchen.com/2013/01/08/spaghetti-squash-caprese-bakecrustless-pie/
Asparagus-Spinach Pesto + Pasta/Shrimp : http://www.gimmesomeoven.com/asparagus-spinach-pesto-pasta-with-blackened-shrimp/
Mac N Cheese Chili (love this in the fall -- sure you can make a veggie option) : http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/
Chicken Sausage, Kale, Mushroom Pasta (one of my favorites) : http://www.foodiewithfamily.com/chicken-sausage-kale-and-mushroom-one-pot-pasta-25-minute-meal/
Quinoa Fried Rice: http://damndelicious.net/2012/10/19/quinoa-veggie-fried-rice-and-a-giveaway/
Stuffed Acorn Squash : http://www.eatingwell.com/recipes/southwestern_stuffed_acorn_squash.html
Spaghetti Squash Caprese Bake: http://pinktrollkitchen.com/2013/01/08/spaghetti-squash-caprese-bakecrustless-pie/
Asparagus-Spinach Pesto + Pasta/Shrimp : http://www.gimmesomeoven.com/asparagus-spinach-pesto-pasta-with-blackened-shrimp/
Mac N Cheese Chili (love this in the fall -- sure you can make a veggie option) : http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/
Chicken Sausage, Kale, Mushroom Pasta (one of my favorites) : http://www.foodiewithfamily.com/chicken-sausage-kale-and-mushroom-one-pot-pasta-25-minute-meal/
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I absolutely love this copy cat recipe for p.f. change lettuce wraps. I've never had the real thing so I can't compare, but its divine! I use ground chicken, turkey, or pork... Whatever is cheap.
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/
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I've been using http://www.budgetbytes.com/ a lot recently. Not everything is super healthy, but it's usually easy and affordable, and she has a lot of crockpot recipes I use.
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Aww, I miss the cooking challenges! This whole zombie post is a trip down memory lane.
The african peanut stew posted above is a great veg recipe - still a default that I make for most potlucks, great in the crockpot and can feed the occasional vegan.
@Jilary - I browse Tastespotting a lot to get vague ideas about what I want to cook and adapt it to what I have in the house. But when I was better about actually following recipes, some of favourite sources were: Budgetbytes, *Oh She Glows!, *Curvy Carrot, Smitten Kitchen, *Amuse My Bouche, Smitten Kitchen, *Post Punk Kitchen, Pinch of Yum and Two Peas & a Pod. (*=veg*n)
The african peanut stew posted above is a great veg recipe - still a default that I make for most potlucks, great in the crockpot and can feed the occasional vegan.
@Jilary - I browse Tastespotting a lot to get vague ideas about what I want to cook and adapt it to what I have in the house. But when I was better about actually following recipes, some of favourite sources were: Budgetbytes, *Oh She Glows!, *Curvy Carrot, Smitten Kitchen, *Amuse My Bouche, Smitten Kitchen, *Post Punk Kitchen, Pinch of Yum and Two Peas & a Pod. (*=veg*n)
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Thanks for the website suggestions!
I adore African peanut stew, I make the Moosewood version from time to time and everyone loves it.
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This is one of my fav recipes - since I went vegan, I had missed egg salad but now I make this all the time. Only takes like 10 mins to make (even though the article claims 5 mins...) Great for people with egg allergies! http://www.veganricha.com/2015/01/5-minute-tofu-egg-salad-sandwich.html
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That sounds like a good sandwich to pack for lunch! Do you use the Indian black salt she mentioned or do you just use regular salt? I'm not sure I've ever seen that salt in a store.
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Yeah, I ordered the indian black salt/Kala namak online from Amazon. It smells exactly like eggs (haha, I don't know if that's a good thing!) but it really completes the recipe. I have made it with just regular salt, though, and it's still pretty savory.
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I had an egg flavored sort of salt (it was sulfur, not egg, but it really did taste like eggs) and it was so good. I still think about it. It was at a fancy food place that had flavors of salt to go with bread and butter.
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One of my favourites: chickpea curry nanwhiches
1 or 2 cans of chickpeas
Cherry tomatoes
Zucchini
Bell peppers (colours of your choice)
Onion
Olive oil
Cilantro
Avocado
Lime juice
Salt
Pepper
Curry powder
Measurements, meh. Guesstimate.
-Preheat oven to 375
-Brown some onion in olive oil on medium heat
-Line a baking pan with foil
-Chop up all veggies into chunks
-coat veggies with olive oil, season with curry powder, salt, pepper
-bake for ~15 minutes
-add chickpeas. Re-season if you're feeling bold and mix it around
-continue baking for another 10 minutes
-mash up avocado, add some lime juice and cilantro
- spread green delicious mixture on bread. Add veggies. Roll it up or make a sandwich and enjoy
1 or 2 cans of chickpeas
Cherry tomatoes
Zucchini
Bell peppers (colours of your choice)
Onion
Olive oil
Cilantro
Avocado
Lime juice
Salt
Pepper
Curry powder
Measurements, meh. Guesstimate.
-Preheat oven to 375
-Brown some onion in olive oil on medium heat
-Line a baking pan with foil
-Chop up all veggies into chunks
-coat veggies with olive oil, season with curry powder, salt, pepper
-bake for ~15 minutes
-add chickpeas. Re-season if you're feeling bold and mix it around
-continue baking for another 10 minutes
-mash up avocado, add some lime juice and cilantro
- spread green delicious mixture on bread. Add veggies. Roll it up or make a sandwich and enjoy
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Tonight I made vegan stuffed shells and damn are they good! I'm not vegan but the recipe looked good and using tofu instead of ricotta allowed for plenty of protein per serving and not much fat. You could seriously serve these to anyone and they wouldn't know it wasn't really dairy ricotta. My shells were a little too small so I could only get 1 Tbs of filling in each. Oh and I added basil to the filling too, and I think it's fairly essential. http://www.vegetariantimes.com/recipe/tofu-and-spinach-stuffed-shells/
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I made this on Sunday night: http://www.thetwobiteclub.com/2012/07/chicken-fried-chicken-with-pan-gravy.html
Not for a beginner to a roux or gravy, and not the fastest thing to whip up but probably the best meal I've ever made.
(Not vegetarian or healthy, in case that wasn't obvious...)
Not for a beginner to a roux or gravy, and not the fastest thing to whip up but probably the best meal I've ever made.
(Not vegetarian or healthy, in case that wasn't obvious...)
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Made this tonight (minus the bruschetta) and it was AMAZING!!! Thank you for sharing!!!
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I just saw an ad on FB for www.hellofresh.com. It sounds good and $59/wk is a fairly good price for the veggie box. I'm considering getting a box.
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Pesto and goat cheese stuffed chicken breasts for dinner tonight...made with basil from my garden and goat cheese from my friend's goats a block up the street. I can't even right now.
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Ohhh maybe I'll do that this week. I did it with just mozzarella and it turned out pretty yummy.
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My friend got the goats a few weeks ago and was really excited to make cheese. Then turns out her husband doesn't like it and she has too much to eat alone. So I sacrificed myself to take some off her hands 😉
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One of the pinterest ones I posted earlier on this thread turned out pretty well. I think I added some type of Italian turkey sausage and sun-dried tomato pesto to the mix and it turned out well.
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Checking it out now!! Thanks! Question for you @orca2011 , how would you describe spaghetti squash? I love yellow squash and love pasta.. but am a little nervous because I have no idea what to expect with the spaghetti squash haha
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Hmm, I'm not really sure how to describe it. The texture is definitely sqaushy and since it's on the sweeter side compared to normal noodles, i feel like you have to use caution when pairing it with sauces (like I thought it was horrible with normal pesto). If I have it and am feeling lazy, I just toss it with EVOO, garlic, and cheese and go.
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Mmm evoo, cheese, and garlic sounds great! I might try that tonight to be in the safe side.. Maybe a little bit of sauce I have on the side to test. Thanks! It's in the oven now- I'll let you know how it goes!
ETA: Spaghetti squash was a success!!
Here is what I did:
Cut squash in half and scooped out the middle of seeds/strings.
Seasoned squash with EVOO, Italian seasoning and minced garlic
Cooked in oven on top rack @400 degrees for 1 hour
Let cool 30 min or until can be handled
Used fork to scrape out the spaghetti strands.
I used 200 grams of the squash with a tbsp of light sour cream and a tbsp of grated Parmesan cheese and mixed them up- and voila! Time to eat! I also had a small bowl of garlic basil marinara to dip the spaghetti in.
ETA: Spaghetti squash was a success!!
Here is what I did:
Cut squash in half and scooped out the middle of seeds/strings.
Seasoned squash with EVOO, Italian seasoning and minced garlic
Cooked in oven on top rack @400 degrees for 1 hour
Let cool 30 min or until can be handled
Used fork to scrape out the spaghetti strands.
I used 200 grams of the squash with a tbsp of light sour cream and a tbsp of grated Parmesan cheese and mixed them up- and voila! Time to eat! I also had a small bowl of garlic basil marinara to dip the spaghetti in.
Last edited:
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Yesssss, I love this thread. I love cooking! I've been trying out a lot of new veggie friendly recipes lately. Here are some of my favorites (of varying healthiness)
Fresh Rolls - I used fried tofu instead of shrimp because it's expensive, and the dipping sauce was not very good - http://sallysbakingaddiction.com/20...-summer-rolls-with-easy-peanut-dipping-sauce/
Pineapple Fried Rice - really yummy and adaptable - http://www.connoisseurusveg.com/2015/07/pineapple-fried-rice-with-basil-peanuts.html
Falafel - my first time making falafel and I loved it. It's kind of involved but you could make a lot and freeze them - http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html
Lemony Cucumber and Couscous Salad - my very favorite new recipe - http://www.budgetbytes.com/2013/06/lemony-cucumber-couscous-salad/
Smoky Minestrone with Tortellini soup - my favorite soup recipe, can easily be made veggie friendly - http://food52.com/recipes/4661-smoky-minestrone-with-tortellini-and-parsley-or-basil-pesto
Vegetarian Chili - a really good recipe I love - http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe.html
ALSO - I just want to suggest getting an ad blocker add on to your web browser if you don't already have one. Food blogs are so full of clunky ads. I use AdBlock for Google Chrome and it tells you how many ads are blocked per page. The pineapple fried rice link I added above had 35 ads that were blocked! Just a suggestion for those of us that spend a lot of time scouring food blogs for recipes
Fresh Rolls - I used fried tofu instead of shrimp because it's expensive, and the dipping sauce was not very good - http://sallysbakingaddiction.com/20...-summer-rolls-with-easy-peanut-dipping-sauce/
Pineapple Fried Rice - really yummy and adaptable - http://www.connoisseurusveg.com/2015/07/pineapple-fried-rice-with-basil-peanuts.html
Falafel - my first time making falafel and I loved it. It's kind of involved but you could make a lot and freeze them - http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html
Lemony Cucumber and Couscous Salad - my very favorite new recipe - http://www.budgetbytes.com/2013/06/lemony-cucumber-couscous-salad/
Smoky Minestrone with Tortellini soup - my favorite soup recipe, can easily be made veggie friendly - http://food52.com/recipes/4661-smoky-minestrone-with-tortellini-and-parsley-or-basil-pesto
Vegetarian Chili - a really good recipe I love - http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe.html
ALSO - I just want to suggest getting an ad blocker add on to your web browser if you don't already have one. Food blogs are so full of clunky ads. I use AdBlock for Google Chrome and it tells you how many ads are blocked per page. The pineapple fried rice link I added above had 35 ads that were blocked! Just a suggestion for those of us that spend a lot of time scouring food blogs for recipes
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- Joined
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I had a ton of leftover cooked quinoa, so I made this:
http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/
Oh my god. So good. So cheesy.
http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/
Oh my god. So good. So cheesy.
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The best homemade chocolate chip cookies I've had:
1 lb Butter
1 Box of DARK brown sugar
1 1/2 cup sugar
2 teaspoon vanilla
3 eggs
Beat together so it's creamy white
6 cups of flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
Mix
Then add dry ingredients slowly to creamy mixture then add 4 cups of chocolate chips.
Bake @ 350 for 8-12 minutes.
And now I'm crying because I need them.
1 lb Butter
1 Box of DARK brown sugar
1 1/2 cup sugar
2 teaspoon vanilla
3 eggs
Beat together so it's creamy white
6 cups of flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
Mix
Then add dry ingredients slowly to creamy mixture then add 4 cups of chocolate chips.
Bake @ 350 for 8-12 minutes.
And now I'm crying because I need them.
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Oh my goodness! I just made this for lunch... it's freaking amazing! Love it 😀I had a ton of leftover cooked quinoa, so I made this:
http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/
Oh my god. So good. So cheesy.
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Usually I'm not the biggest fan of quinoa (not partial to the nutty taste) but that was delicious. So glad I found it.
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I just made some awesome butternut squash and black bean tostadas! They were possibly the quickest, easiest, most delicious meal I've made. I mostly followed the recipe, but instead of tossing the lettuce with oil and lime juice, I just squeezed a small amount of lime juice on top and skipped the oil. I also made my own tostadas by pan frying corn tortillas in a small amount of oil.
Http://www.eatingwell.com/recipes/butternut_squash_black_bean_tostadas.html
Http://www.eatingwell.com/recipes/butternut_squash_black_bean_tostadas.html
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I made this quinoa kale recipe last week. Holy moly it was easy and so delicious. Everybody needs to make it!
I subbed olive oil for walnut oil and feta for goat cheese. So much yums.
http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf
I subbed olive oil for walnut oil and feta for goat cheese. So much yums.
http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf
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Reviving this thread. I've been doing a ton of cooking lately in preparation for vet school and thought I'd share. Hopefully others will pop in too.
http://www.budgetbytes.com/2016/01/nam-sod-thai-pork-salad/
I made this for dinner last night and it was really good over a bed of steamed cabbage. I don't usually go in for red onion but the dressing really mellowed out the harsh bite. Yum.
http://www.budgetbytes.com/2016/01/nam-sod-thai-pork-salad/
I made this for dinner last night and it was really good over a bed of steamed cabbage. I don't usually go in for red onion but the dressing really mellowed out the harsh bite. Yum.
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Love this thread!! 😍
