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Whole Wheat Crepes | Component Cooking

By Erin Alderson If I were to keep a list of items cooked most often in my kitchen, crepes would come in first. I love whole wheat crepes for breakfast in place of pancakes, wrapping ice cream for dessert, or using in place of bread for wraps, sandwiches or even enchiladas. Most recently, we’ve taken to smearing nut butter and a date-chia strawberry jam for toddler friendly roll-ups.
The key to whole wheat crepes is the consistency of the batter and the heat of the pan. The batter should be thin enough that it easily covers the pan. The pan should be warm enough …read more

Source:: Naturally Ella

      

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Slow Cooker Mexican Pulled Pork

By Elise Bauer Do you know what a cook lives for? The look in friends’ eyes when they’ve bitten into something you’ve made, and they’re deliriously happy about what they’re eating. Their wide-eyed smiley faces would say, “OMG, WOW,” if they weren’t so busy eating, and wanting to be polite and not talk with their mouths full.
That’s the response I got from my friends when I served them tacos with this slow cooked pulled pork.
Of course how could you not love tacos filled with spicy shredded pork?
Best thing is that it’s crazy easy to make, especially in a slow cooker. You just rub …read more

Source:: Simply Recipes

      

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Coriander Cauliflower Amaranth Salad

By Erin Alderson I was raised in a household that collected things. We visited antique stores looking for Wallace Nuttings and spode dishes. It was a big part of my childhood and while I didn’t always like it,I have an appreciation for it now. Fast forward, I don’t collect antiques but there are two things my house is currently full of: coffee mugs and cookbooks. Once a month I head to the local used bookstore to pick up used cookbooks. I thumb through them, collecting ideas that might have once been forgotten or never caught on.
This particular recipe can be credited to Whole …read more

Source:: Naturally Ella

      

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Fig and halloumi salad with balsamic fig dressing

By Becca @ Amuse Your Bouche It’s not often I crave a salad, but when I do, it’s got to be a good one – and this fig and halloumi salad is a great one (when is anything with halloumi not great?). Despite feeling pretty fancy (it’s very rare that my dinner is this elegant), it’s nice and simple, with just 4 main ingredients – but they all bring their own little something to the table.
Grilled halloumi – for that irresistible saltiness, and something nice to chew on
Fresh figs – for sweet juiciness
Pistachio nuts – for a bit of crunch
…and of course, some crispy salad leaves …read more

Source:: Amuse Your Bouche

      

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Quick and Crispy Home Fries – Or as We Call Them at Home, Fries

By foodwishes@yahoo.com (Chef John) It’s a kind of ironic that the only place many people enjoy top-quality home fries is when they eat out at a diner, but sadly that’s the case. Your average home cook’s home fries look great, and we’ll assume taste amazing, but they usually don’t get that nice crispy crust, like the ones at the local greasy spoon. The reason is simple. There the potatoes are steamed or boiled ahead of time; then cooled, cut, and kept chilled until service. When you pan fry a cold starch, it gets a beautifully crispy surface, which is the secret to the world’s …read more

Source:: Food Wishes

      

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50 Healthy Recipes to Cook with Toddlers

By Grace Do you cook with your toddler? Getting little ones involved in the kitchen can be such a great activity! Not only does it keep then entertained, but it’s also a great way to encourage them to eat healthy foods and to try new foods too. I know from personal experience that cooking with a toddler can sometimes seem like a really daunting task though – the potential mess alone can feel hugely off-putting, but there are lots of easy ways you can introduce your toddler to cooking without any stress.

Though it’s great to cook a recipe together from start …read more

Source:: Eats Amazing

      

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50 Healthy Recipes to Cook with Toddlers

By Grace Do you cook with your toddler? Getting little ones involved in the kitchen can be such a great activity! Not only does it keep then entertained, but it’s also a great way to encourage them to eat healthy foods and to try new foods too. I know from personal experience that cooking with a toddler can sometimes seem like a really daunting task though – the potential mess alone can feel hugely off-putting, but there are lots of easy ways you can introduce your toddler to cooking without any stress.

Though it’s great to cook a recipe together from start …read more

Source:: Eats Amazing

      

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Chickpea Fritter Sandwich with Hummus

By Erin Alderson Post sponsored by Flatout Flatbread. See below for more details.
With toddler eating patterns taking full force in our house, I like hand-held items more often than not. This fritter sandwich was slightly born out of a combination that was requested by the two year-old: chickpea fritters and hummus. My child loves hummus and would dip anything in it- case in point, it was watermelon yesterday. But I love the idea of using two components, ones I would normally make ahead of time in a lunch, that are easy to throw together. Really any combination of fritters/vegetable cakes with hummus/any kind …read more

Source:: Naturally Ella

      

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Hearty Spiced Cauliflower and Carrot Soup

By Jacqueline Meldrum It’s the end of April and I’d love to say we’re enjoying some warm weather and lots of sunshine here in Scotland, but it’s blooming freezing! The weather is up and down and all over the place. You don’t know where you are or what to wear from day to day. We even had snow yesterday! It’s definitely still soup weather, so today I bring you this hearty spiced cauliflower and carrot soup.Doesn’t it look good?I was just going to make a carrot soup, but there was a head of cauliflower staring at me mournfully from the fridge so I …read more

Source:: Tinned Tomatoes

      

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Easy No-Knead Pizza Dough

By Sally Vargas It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends.
That’s why I love this dough recipe.
You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. It is very forgiving.
Continue reading “Easy No-Knead Pizza Dough” »
…read more

Source:: Simply Recipes

      

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Cheesy nacho roasted chickpeas

By Becca @ Amuse Your Bouche A few times, I’ve shared a revised version of an old recipe, and you guys have really loved it. Crock-Pot mushroom stroganoff, very veggie lentil bake, stew and dumplings – they’ve all appeared on this site more than once, and the second version is always a million times more popular than the original. It seems a shame to have wasted so many great recipes by posting them 5 or 6 years ago, back when my photos looked like something out of a horror movie, and the only reader I had was my mum (hi mum!). I do think it’s worth …read more

Source:: Amuse Your Bouche

      

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Calamari Marinara with Squid Ink Spaghetti – Would You Like That In 45 Seconds or 45 Minutes?

By foodwishes@yahoo.com (Chef John) Calamari is affordable, delicious, and sustainable, yet many cooks shy away from it, since it has a reputation for being tricky to work with. I should’ve said “unfair reputation,” because while it’s true calamari can end up with a rubbery texture if overcooked, there’s a very simple way to avoid this… by really overcooking it. When it comes to calamari, it needs to be cooked in either 45 seconds, or 45 minutes, and nothing in between. If you sear it in a pan, or poach it in a sauce for a very brief time, you should get something nice and …read more

Source:: Food Wishes

      

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La Marea

By Culinary Road Trips Puerto Rico Address: Calle Arbolote Guaynabo, Puerto Rico. Near Centro de Bellas Artes. You will see various restaurants like Raggazzi, Taller de Tapas, 34 Sur and more.
Type: Seafood
Kids: Yes, it is very family and kid friendly
Parking: limited, valet parking available
Food: The specialize in sea food but they also have meat. They have a simple menu with big plates. I tried the stuffed steak with Amarillo (sweet plantain and bacon) with tostones, my parents tried the mofongo. All where perfectly cooked, seasoned, tender and fresh.
Service: The service is excellent, they make you feel like family and are very considerate to food allergies. They …read more

Source:: Culinary Road Trip

      

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La Marea

By Culinary Road Trips Puerto Rico Address: Calle Arbolote Guaynabo, Puerto Rico. Near Centro de Bellas Artes. You will see various restaurants like Raggazzi, Taller de Tapas, 34 Sur and more.
Type: Seafood
Kids: Yes, it is very family and kid friendly
Parking: limited, valet parking available
Food: The specialize in sea food but they also have meat. They have a simple menu with big plates. I tried the stuffed steak with Amarillo (sweet plantain and bacon) with tostones, my parents tried the mofongo. All where perfectly cooked, seasoned, tender and fresh.
Service: The service is excellent, they make you feel like family and are very considerate to food allergies. They …read more

Source:: Culinary Road Trip

      

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Gluten-Free Cornmeal Waffles with Sorghum Strawberries

By Erin Alderson I love reading cookbooks because it gives an eye into the kitchen of someone else. You can tell ingredients or combinations a person favors. It can be telling about their past, what they’ve experienced, and the things they love. Sorghum syrup is one of those items you might see in my kitchen. It all started with my family’s rye bread recipe. Since it lived in my kitchen, I started to use it more mostly in breakfast recipes. It’s a unique taste but it pairs well with strawberries. It is also a lovely companion for the flavor of these cornmeal waffles. …read more

Source:: Naturally Ella

      

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Turkey Meatball Soup with Spinach and Orzo

By Sheryl Julian These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna!
Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love.
Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little.
Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an …read more

Source:: Simply Recipes