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Miso Butternut Squash Soup with Millet Cream

By Erin Alderson
There is nothing more satisfying than cracking open a new cookbook and feeling overly inspired. It’s not an easy feat because repeating the wheel in plant-based cooking happens a lot. I love this miso butternut squash soup because of the hidden creaminess, made from millet. In the cookbook and see the recipe.The post Miso Butternut Squash Soup with Millet Cream appeared first on Naturally Ella. …read more

Source:: Naturally Ella

      

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One Pot Chicken With Caramelized Onions, Cardamom And Barberry Rice

By Bintu Peeps, I FINALLY made this one pot, chicken with caramelized onions, cardamom and barberries rice. It has ONLY been 2 years since I bookmarked this from Ottolenghi’s cookbook Jerusalem, but life seems to have got in the way and it never went from book to plate.
Continue reading One Pot Chicken With Caramelized Onions, Cardamom And Barberry Rice at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

      

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Chicken Tikka Masala

By Lisa Lin My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood.
This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry.
In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m …read more

Source:: Simply Recipes

      

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Salted Caramel Bars with Bourbon Ganache [Sponsored Post]

By Irvin These salted caramel bar have an adult twist with a kick of smoky Kentucky bourbon in the dark chocolate ganache!

“CONGRATULATIONS!!!” said the text from my friend Shauna. I hadn’t a clue what she was congratulating me on but anything that merits three exclamation points must be exciting. This was not the first time that I had an odd feeling of excitement and confusion. When I responded back “Wait. Congrats for what?” Shauna immediately called me. Apparently the news that I was nominated by the International Association of Culinary Professionals judges for a finalist in the category of Best Recipe Based …read more

Source:: Eat The Love

      

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Cheesy jalapeno corn pancakes

By Becca @ Amuse Your Bouche Tomorrow is Shrove Tuesday, aka Mardi Gras, aka Pancake Day! This time last year, we were over 4 thousand miles away from home in New Orleans – watching the Mardi Gras parades, drinking beer in the street and trying to catch as many strings of beads as we could. This year, I’ll be cuddled up at home with a fat belly, a non-alcoholic drink, and a big stack of pancakes. Both are pretty great ways to spend the day, to be honest.

I usually stick with something really simple on pancake day – just some classic British-style pancakes, served the traditional …read more

Source:: Amuse Your Bouche

      

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Meat Free Mondays - 7 Recipes for the Week Ahead (27 February 2017)

By Jacqueline Meldrum Happy Monday!How are you? I’m fine. Last week we had an unexpected death in the family so it’s been a really sad week and a reminder we should enjoy every minute with our loved once as you never know what’s round the corner.This weekend we have been tackling Cooper’s bedroom. It’s overflowing with clothes, toys and books, so it was time for a good clear out and time to re-organise. He went to bed really pleased with the new layout tonight.The wee boy has been helping me in the kitchen this weekend too. Today he helped me make pancakes and …read more

Source:: Tinned Tomatoes

      

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21 Kid-Friendly Vegetarian Recipes

By Erin Alderson One question I get often is, “What do I feed Mack?” Feeding a toddler can be choppy waters to navigate. We started out with a not-so-picky eater but as he gets older, he is becoming quite opinionated. And so I thought I would share a few recipes from the site that help bring us all together at dinner.
For most of the recipes, I leave the salt out until the end, use no-sodium vegetable broth, and am cautious about the spice level of things like chipotle and curry powder. Beyond that, he eats whatever we eat. Below are mine (and Mack’s) …read more

Source:: Naturally Ella

      

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Rye Pancakes

By Erin Alderson In the opening of The Homemade Flour Cookbook, before diving into all the different flours, I share a pancake recipe. It’s a generic recipe but there’s a solid reason behind it: it’s one the best way to test the flavor of flours. Pancakes are forgiving and the perfect way to see how flour flavors will come together. These rye pancakes have long been a favorite, primarily stemming from my grandmother’s rye bread. I to do a 50/50 blend of rye and wheat as rye can be a bit overpowering.
and see the recipe.The post Rye Pancakes appeared first on …read more

Source:: Naturally Ella

      

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Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)

By Coco Morante Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions.
This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside.
Continue reading “Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)” »
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Source:: Simply Recipes

      

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Prawn Provencale – Eating the 80’s

By foodwishes@yahoo.com (Chef John) I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetizer was called Prawn Provencale when I learned it working for a caterer, back in the 80’s. It was a crazy time, or so I’m told, and this delicious garlic and herb shrimp pop is one of the more vivid memories I have. It does take some time to butterfly the prawns, but as I mentioned in the video, everything can be done ahead of time, including the crumbing. Just pan them up, and bake them off, once your guests arrive. Preferably in …read more

Source:: Food Wishes

      

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Vegan Spaghetti Bolognese - Batch Cooking

By Jacqueline Meldrum Spaghetti bolognese is one of our favourite family meals. My mother-in-law Jean gave me this recipe over 20 years ago. This is the same basic recipe with a few tweaks and made in a big batch.The original recipe used dried soya mince, but I use frozen veggie mince which I buy from my local supermarket. Dried soya mince was all you could buy in the early 90s and you could only buy it from a health shop. Yes, times have moved on thankfully.This bolognese is super tasty and full of vegetables to help with your five-a-day. It’s packed with onion, …read more

Source:: Tinned Tomatoes

      

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Shrimp Gumbo with Andouille Sausage

By Elise Bauer It’s Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux.
My college roommate (from Metairie), my brother’s girlfriend (Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.’”
Now, these women certainly did not have the same mother, but they shared the same story. …read more

Source:: Simply Recipes

      

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Five Tips For Hosting An Easy Brunch

By Bintu Five tips to host an easy brunch. Yes, I love brunch, you love brunch and we all love brunch. Especially since brunch is the perfect way to feed friends and family during long lazy laid-back Sundays, upcoming holidays like Easter and Christmas, to treat your Mum to on Mother’s day or just because you want an indulgent weekend treat for you and your partner.
Continue reading Five Tips For Hosting An Easy Brunch at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

      

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Why Not Winnipeg in the Winter….

By Karen Burns-Booth Winter Fun in Winterpeg and Manisnowba! From the moment that the plane swooped in to land at Winnipeg airport, flying low over the sparkling streetlight lit roads, which shone like glowworms next to crystalline snow-covered roofs and picturesque snow laden trees, my six days in Winnipeg was packed with fabulous activities…..from snowshoeing by moonlight, relaxing…
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The post Why Not Winnipeg in the Winter…. appeared first on Lavender and Lovage.

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Source:: Lavender & Lovage

      

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Rainbow Fruity Frozen Yogurt Bark Recipe

By Grace Today I have a gorgeous healthy rainbow food idea to share – rainbow fruity frozen yogurt bark! Yogurt bark is such a great way to use up leftovers before they go past their best – you can use any yogurt to make it and lots of fruits freeze beautifully too, so there are endless variations to be made. I like to keep a stash of frozen yogurt bark in the freezer for instant healthy snacks and desserts and it’s even healthy enough to eat for breakfast!

If you have any trouble loading the tutorial video above, click here to watch it …read more

Source:: Eats Amazing

      

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White Bean Gnocchi with Cauliflower and Cream Sauce

By Erin Alderson Post sponsored by La Crema. See below for more details.
At least once a week, I shoot for having a date-night-in type of dinner. Most evenings we eat with Mack but occasionally I wait until he’s in bed and cook a non-toddler friendly recipe. I pour myself a glass of wine (in this case, La Crema Monterey Chardonnay) and start to unwind. Typically I choose something that is also fairly hands on like homemade pasta or pizza. This white bean gnocchi is also on the rotation. I love a comforting bowl of gnocchi and while I typically use a ricotta version, …read more

Source:: Naturally Ella

      

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Mushroom Pesto Pappardelle

By Riz This Mushroom Pesto Pappardelle is a perfect quick and easy vegetarian meal to make whenever you’re short on time, but just can’t bring yourself to sacrifice on flavour. Minimal components, minimal fuss, maximum flavour. Oh, and did I mention you can have it ready in as little as 20 minutes? Yeah. It’s pretty much perfect.

This post is all about hakuna matata. It’s also about making a delicious Mushroom Pesto Pappardelle (or whatever pasta you want to use) in a very short period of time. But it’s mainly about the hakuna matata. For those of you not in the know, hakuna …read more

Source:: Chocolates & Chai