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Thai-Dipped Beef Tri Tip – Satay, Unskewered

By foodwishes@yahoo.com (Chef John) There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common. That’s what I was attempting to do with this satay-inspired, Thai-dipped beef tri tip. I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I’ve never made satay, and not stuck a bamboo skewer into my finger at some point in the process. And not only did this involve less labor, but you can cook this in any number of ways.I decided to go low and slow, over indirect charcoal …read more

Source:: Food Wishes

      

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Pork Balchão – Goan Pickled Spiced Pork

By Karen Burns-Booth A Portuguese-Indian Classic

Pork curry is not usually on my radar, as I prefer lamb or chicken curry, but, when I bought several kilos of locally reared pork for the freezer recently, I decided to research a curried pork recipe that I’d enjoyed many years ago, Pork Balchão – Goan Pickled Spiced Pork. Balchão is a spicy Goan recipe and is made with either seafood, such as prawns, or with pork. Goa is a fascinating part of India that has been influenced by three religions over the years – Hinduism, Islam and Christianity (Catholicism), the latter being brought over by the …read more

Source:: Lavender & Lovage

      

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Tutorial: How to use Egg Moulds

By Grace Have you ever tried using egg moulds? They are one of the most easy ways I know to make fun food and I’ve found over the years that moulded eggs never cease to amaze people! Following on from the cute boiled egg animal tutorials I shared last week, I’ve also updated an old tutorial post from my early days of blogging so today I’m resharing my complete step by step guide for how to use egg moulds. I think this is the ideal time to do it as Easter is approaching and egg moulds are perfect for helping you …read more

Source:: Eats Amazing

      

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Tutorial: How to use Egg Moulds

By Grace Have you ever tried using egg moulds? They are one of the most easy ways I know to make fun food and I’ve found over the years that moulded eggs never cease to amaze people! Following on from the cute boiled egg animal tutorials I shared last week, I’ve also updated an old tutorial post from my early days of blogging so today I’m resharing my complete step by step guide for how to use egg moulds. I think this is the ideal time to do it as Easter is approaching and egg moulds are perfect for helping you …read more

Source:: Eats Amazing

      

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Vegan No-Bake Oreo and Caramel Cheesecake

By Jacqueline Meldrum I DID IT !!I promised I would!I admit it took me a while to make this vegan no-bake oreo and caramel cheesecake, but I did it.I made the original deep Oreo and Caramel Cheesecake last March and then I made another no-bake cheesecake for my last cake club and I was asked for a vegan version, so it’s been on my mind since then.Oreo and Caramel CheesecakeVegan CheesecakeI wanted to make a vegan cheesecake, but I didn’t want to use tofu, so I was thinking about it for a while. Would I use vege-gel, aquafaba or coconut milk? I decided …read more

Source:: Tinned Tomatoes

      

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Garlicky Spinach Cornmeal Crepes

By Erin Alderson There is a possibility that I could eat crepes for every meal. They are a light and wonderful substitute for breakfast pancakes. For lunch, I like to tuck vegetables and cheese inside and use in place of grilled cheese. For dinner, crepes can be used in place of tortillas in enchiladas. And of course, my favorite, crepes filled with ice cream.
I make crepes out of any flour I possibly can. Once you get the hang of the consistency of the dough and the pan swirl, the possibilities are endless. These cornmeal crepes have become a favorite version and I’ve had …read more

Source:: Naturally Ella

      

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Taller de Tapas

By Culinary Road Trips Puerto Rico Taller de Tapas Facebook Page
Address: Calle Parque de los Niños 19 Guaynabo, Puerto Rico 00969
Type: Spanish
Kids: yes, its is kid friendly
price: each tapa is $2
Parking: limited, valet parking available
Service: the service is excellent and very considerate to what you want. the food is served differently. there is a menu but the waiters will go every few minutes and offer you food and stamp on a paper that you ordered a tapa. even with the tapas that the waiters offer you or the ones ordered off the menu its pretty easy to make the food adjust to your needs. they have …read more

Source:: Culinary Road Trip

      

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Taller de Tapas

By Culinary Road Trips Puerto Rico Taller de Tapas Facebook Page
Address: Calle Parque de los Niños 19 Guaynabo, Puerto Rico 00969
Type: Spanish
Kids: yes, its is kid friendly
price: each tapa is $2
Parking: limited, valet parking available
Service: the service is excellent and very considerate to what you want. the food is served differently. there is a menu but the waiters will go every few minutes and offer you food and stamp on a paper that you ordered a tapa. even with the tapas that the waiters offer you or the ones ordered off the menu its pretty easy to make the food adjust to your needs. they have …read more

Source:: Culinary Road Trip

      

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Cheesy lentil slice

By Becca @ Amuse Your Bouche Who knew you guys loved lentils so much?! Since I posted it back in October, my very veggie lentil bake has been super popular, with over 33,000 views so far. That number of views isn’t unheard of around these parts, but it usually takes a while to build up – in just a few months, I think that’s pretty good! Since you’re obviously big fans of really easy, relatively healthy lentil-based dinners, I thought I’d offer up another option – this cheesy lentil slice!

Just like my very veggie lentil bake, this cheesy lentil slice is super high in protein and …read more

Source:: Amuse Your Bouche

      

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Shrimp Fried Rice

By Elise Bauer Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.
Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu. Continue reading “Shrimp Fried Rice” »
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Source:: Simply Recipes

      

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Baked Jollof Rice – African Recipe { Gluten-Free, Vegan}

By Bintu I have been trying to work out how many portions of Jollof rice I have eaten in my life? I am just thinking of all the birthdays, baptisms, christenings, graduations, barbeques, Easter, Christmas, weddings, ‘I am happy we have split up’ parties, housewarmings, moving abroad and just because parties both here and in Sierra Leone.
Continue reading Baked Jollof Rice – African Recipe { Gluten-Free, Vegan} at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

      

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Green Mango Curd Tart Recipe & Giveaway

By Jacqueline Meldrum Green Mango Curd TartDoesn’t that look gorgeous? It’s a fruity, but slightly tangy Indian twist on a French style tart from Anjum Anand. It’s super simple to make, but looks and tastes spectacular.This recipe comes from Anjum Anand, an award-winning TV chef and cookery writer who founded The Spice Tailor brand in 2011. The Spice Tailor is an authentic cook-at-home range of Indian sauces, chutney and breads (scroll down to the bottom of this post for my Spice Tailor giveaway).This green mango curd tart isn’t one for my vegan readers (don’t worry I have a vegan caramel and Oreo cheesecake …read more

Source:: Tinned Tomatoes

      

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Radicchio Salad with Green Olives, Chickpeas, and Parmesan

By Simply Recipes Partners This recipe is brought to you in partnership with The California Olive Committee.
Radicchio is such a beautiful vegetable on the table, but those vibrant purple leaves are so bitter that it can be tricky to figure out how to work them into a recipe.
Here’s one idea: a light, but satisfying salad full of buttery California green ripe olives, nutty chickpeas, salty Parmesan cheese, and a sweet balsamic vinaigrette.
All these flavors and textures balance the radicchio, making a colorful, elegant – and quick! – seasonal salad for your dinner table.
Continue reading “Radicchio Salad with Green Olives, Chickpeas, and Parmesan” »
…read more

Source:: Simply Recipes

      

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Lemon Ricotta Pancakes, Again?

By foodwishes@yahoo.com (Chef John) When Food Wishes was first getting started, and funds were scarce, I did some freelance video production for various outlets, and apparently lemon ricotta pancakes was one such recipe. I know this because I got a request for ricotta pancakes recently, and when I tried to refer them to the blog link, I realized there wasn’t one. I’m looking at you, About.com. Anyway, as it turns out, this is a new and possibly improved recipe, featuring…water? Yes, I tried this recipe once, with water instead of milk, and I actually liked it more. Or I thought I did, which is …read more

Source:: Food Wishes

      

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Sweetcorn egg drop soup

By Becca @ Amuse Your Bouche I first discovered egg drop soup a few years back – in fact, it was one of the very first recipes I ever posted on this blog way back in 2011. You can find it if you use my search bar… but I wouldn’t recommend it. The recipe itself is a little questionable, and the photo (singular) is enough to put you off for life. I thought it deserved a bit of a revamp (read: it deserved to be changed in just about every single way), so here’s its current form: sweetcorn egg drop soup.

To be fair, it’s pretty hard …read more

Source:: Amuse Your Bouche