Join me this coming Saturday at The Sharing Farm for outdoor Indian cooking class. We will be baking flat breads and cooking North Indian curry dishes in a wood fired cob oven. Still few spots available. Swipe to see this gorgeous farm in Richmond Terra nova.
🇭🇺 Sikerült egy olyan vega burgert gyártanom, ami után a húsevők is mind megnyalják az ujjukat 😊 nem mintha egy húsevőnek nem lenne szabad húst ennie...de mégis, néha jobb vega napokat tartani. 🐄 Én marhahúsos vagyok, de tudom mennyire megterheli a környezetet az állattartás, főleg a marhatartás.
🌍 Éppen ezért szeretek húsmentes ételekkel kísérletezni. Régen el nem tudtam volna képzelni a napomat hús nélkül, ma viszont már törekszem arra, hogy kevesebb, de minőségi húst fogyasszunk. 🌍
Hetente több nap is zöldséges ételeket eszünk. Imádom őket! Télen szinte sült zöldségen és dült rizsen, leveseken éltem, ilyenkor tavasszal viszont sokkal szélesebb a választék.
Ez a mai étel nem szezonális, gomba egész évben kapható. A burgert én legszívesebben buci nélkül szeretem éppen ezért alkottam most is félpucér hamburgereket 😂 a hús helyett portobello gombát használtam, ami egy nsgy méretű csiperke. 👉A receptet a profilomban lévő linken megtaláljátok.
A gombát a recepthez a Bio Fungi adta. Elég sok helyre szállítanak. Tescoban is megtalálhato ez a fajta gombájuk. 🇬🇧 This vega hamburger is so delicius that all meat lover would love it. I used portobello mushroom, grilled it and it get very good meaty taste. .
#foodstyling#vegetarianfood#vegaburger#portobellomushroom#gomba#recipedevelopment#mutimitfőztél#grilledfood#summerfoods#partytime 🎉 #onmytable#huffposttaste @huffposttaste @thefeedfeed #thefeedfeed#food52gram#gasztronómia
Problem: bananas too ripe to eat🍌 Solution: Cinnamon Oatmeal Raisin Banana Bread🍞 Whipped this loaf up to have for snackage while I study for finals and finish up the semester. Can’t believe I am so close to the end🎉
Recipe based off @rachlmansfield:
1. preheat oven to 350°F
2. Mix together 2 ripe bananas + 2 eggs + 1/3 cup cashew butter + 2 tbs honey.
3. Add in 3/4 cup oat flour (@bobsredmill) + 1 tsp cinnamon + 1 tsp baking powder + dash of salt.
4. Fold in 1/2 cup raisins
5. Pour into greased loaf pan and bake for 45-50 min🤗
“Being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus”
Cookies 🍪 , coffee ☕️ , cream and repeat. These are the steps needed to create the individual bolo de bolachas I will be making for my 🇵🇹 pastry pop-up at @uma_casa Restaurant this Sunday! Each bolacha Maria cookie is soaked in coffee and layered with a coffee ☕️ flavored meringue buttercream. It’s topped off with @valrhonausa chocolate 🍫 pearls.
Have you ever stuffed a chicken with garbanzo beans instead of bread!? They soak up all the juices from the roasted chicken and it’s way healthier! Since I’m only roasting bone in chicken breast, I put the garbanzo beans underneath the chicken with some Chili, thyme, lemon and garlic, roast at 450 degrees for about 25-30 minutes, and you get an easy and healthy one pan dinner! 🙌🏻
#EATHCRecipe this is a very easy and tasty way to make a very simple dish. I can probably easily write 5000 words on laab but I won't. I use a packet laab powder (scroll for picture) which is available in many Asian grocers, even non-Thai ones. The secret to laab is all the fresh herbs and you will need a lot of them. Not the piddly amount most Thai restaurants give you.
Laab of minced pork, liver and shimeji mushrooms
200g minced pork
150g shimeji mushrooms
50g pork liver, sliced thickly
1/2 tbsp fish sauce
1/2 tbsp lime juice
2 tbsp Lobo laab powder
1/2 Spanish onion, sliced (or red shallots)
1/2 cup mint leaves, coarsely chopped
1/4 cup chopped green onions (or green shallots)
1/4 cup coarsely chopped coriander
2 tbsp chopped sawtooth coriander
Bring half a cup of water in a sauce pan to boil. Cook the mince, mushrooms and liver in the water. I tend to add the liver last because I like it medium rare.
The mix should be slightly watery. Don't be weirded out about cooking mince in water. Perfectly normal.
Once everything is cooked, you should have a little of water left to make it saucey. Don't let the mix dry up. Add more water if needed. Season the mince mix (you can obviously bypass the liver or the mushroom or the mince, just pick whatever combo/ingredient you like) with fish sauce, lime juice and laab powder. Taste and adjust to your taste.
Turn off the heat and let the mix cool down a little so you don't end up cooking the herbs. Toss through the herbs, reserve some of the herbs to sprinkle right before serving. Serve with fresh vegetables such as cabbage and cucumber. And sticky rice, of course. #eatallthehomecooking
Did you know that @bacontruckbos opened up a brick & mortar location in Charlestown? Head to 50 Terminal, and you’ll find a permanent home for Bacon Truck and all of its bacon loving glory.
I went there the other day when I was working from home for a quick breakfast snack and grabbed the avocado toast because why not. I’ll probably find myself popping in there occasionally since it’s not far from where I live.
Where are my other Charlestown folks at? Bacon Truck meetup 2018? (I say this both facetiously and in slight seriousness.)
[Avocado Toast at @bacontruckbos: avocado mash, pickled red onion, queso fresco, bacon bits, cilantro, togarashi]
Good morning and happy Wednesday ☀️! Matcha latte made with @urtekram organic matcha and @alpro almond milk 💚. This was essential to make it through the whole day of studying on campus, exams are making me a little bit crazy 🙄. Luckily my last exams of the week is tomorrow, and then I have almost a two week break before any more exams 🤗.
Pineapple with mint sugar for afternoon tea because the big kiddo must be going through a growth spurt or something because she wants to eat all day long. Either that or it's because I've been making her work in the garden all morning 😂 #eatallthehomecooking
This is one of my favorite dishes, period, end of story. It’s simple, humble, full of flavor. Spicy fried sausages. Sweet, sour roasted grapes. Full-bodied balsamic vinegar. C’mon! This is a comfort food for every season, and is also easily riffed. I used balsamic, but you can use white or red wine too, or maybe pomegranate juice! Any shade of grape will do. You can use sweet or mild sausages if that’s your thing, or use chorizo and get all Spanish with it. Traditionally the recipe usually calls for shallots or an onion, but I like it as bare bones as possible. I’m here for the sausages and the grapes; I don’t need anything else getting in my way. Except maybe a big piece of bread. 👍🏼🍇
Curry night tonight 😋! Sweet potato, sweet corn, chickpea, carrot and spinach curry with wholewheat bread 🍛🧡. This is so delicious and easy to do, perfect weeknight dinner. I hope you’re all having a nice Tuesday, I had a really hard exam this morning but now after a nap and nice food I’m feeling so much better 🤗!
It’s truly majik that this breakfast took me 5 minutes to prep last night, and 1 minute this morning. Literally just added almond milk to a blue majik chia pudding (@dailyharvest code: “devotedexistence” for 3 free), gave it a good stir and popped it in the fridge for me to grab on my way out this morning💙
“What, then, shall we say in response to these things? If God is for us, who can be against us?”
Friends who love vegetables are the best kind of friends 💚 I always talk to my clients about their #supportsystem before setting a #healthyeatinggoal or making dietary changes because support from family and friends is SO important for success 👍🏻 S/o to @amandalemein_rd for sharing this #plantpowered lunch with me 😘Who’s your #healthyliving cheerleader? Tag ‘em below! 🎉
Crossing my fingers that spring is here to STAY! 🌿☔️🌼🥒🥗✨ This pasta, tossed in a kale and pistachio pesto, with charred Brussels sprouts and young broccoli is a perfect way to embrace spring. It's incredibly quick to throw together & the pesto is a great addition to toasts, couscous, and even poached eggs.
Another one from some of my favorites @behindthedawn @babethebluebox @erikasjoyce @purespacenyc @missridachin ⚡️🖤✨🌿 #eeeeeats#food52gram#kalepesto#pastaloading#spring#wwllt#eatgoodfeelgood
Weather’s starting to get warm, and don’t feel like being at the stove for a long time. Chicken fajita quesadillas is a nice simple dish that is quick to make and flavorful. Also helps to get rid of some leftover ingredients in the fridge. 👩🏻🍳😋🐔🌶🧀🌮
I’ve been flat out lately - 10 shoots in 2 weeks 😀 Met heaps of lovely people, discovered some new places, taken a gazillion photos and tasted a LOT of delicious food 😉🤤 #shareplate#platter#nibbles#wine#brighton
Want to learn more about the work #AeroFarms is doing in our #local community? Join us at #SaladBarSocial at @pilotworks_newark! We're so excited to have Austin Allan, founder & CEO of @TioGazpacho, speaking about starting & growing his #foodbusiness - see link in bio 🌱
Sweet start to the week | check out @powdershavedsnow new location opening this weekend @sparksocialsf & keep an eye on @eater_sf for a first look at the new menu (hint, you must be 21+ for a few fun items!!) #powdown#jwadepr 📷 @porkbellystudio
I came into my own as a cook by roasting chickens. Roasting a chicken seemed so daunting. Different pieces were supposed to be different temperatures. You needed to brine it. You needed to stuff it with something. Had to cut veggies to put under it. Do you place it directly on top of the veggies or on a rack? Do you do it in a Dutch oven or a cast-iron skillet? SO MANY OPTIONS. So I turned to @inagarten, the patron saint of roast chickdn. Her recipe is perfect. No fuss, no muss, delicious every single time. I made it over and over, week after week, making slight tweaks to it every time. Soon I didn't need the recipe as a guide anymore, I just knew: 450-500 degrees for about an hour; temp in thickest part of the thigh should register 160-165; juices should run clear. It was simple, hard to screw up. I'd never made chicken so good so consistently. I changed it more and more and eventually I wasn't even in the realm of her original recipe, but the method remained. As I became comfortable with creating recipes and playing around with things a little more, I learned to spatchcock. I used the techniques I learned and applied them to turkey and cornish hens. I became confident enough to tackle duck. Roasting chickens made me more confident as a cook. If you can roast a chicken, you can do pretty much anything in the kitchen. And it’s one of those things you should know how to make anyway. It's a classic. Good for fancy dinners and date nights; Sunday supper and a gathering of friends. The leftovers can be used for days and the carcass used for stock. A chicken is a cook's best friend, truly.
The recipe I return to most is simple and Persian-inspired: Lots of lemon, some garlic, lots of sumac. You can do whatever you want, but this is my go-to bas. The recipe I'm sharing is similar, but punched up. Don't feel obligated to use my ingredients. Use what you like and have on hand. Or just use salt, pepper, and butter. YOU. DO. YOU. And roast a chicken every week. You won't regret it.