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Meat Free Mondays - 7 Spectacular Veggie Recipes

By Jacqueline Meldrum Happy Monday! How are you?I’ve had a good week. I was at work Monday and Tuesday then I had the rest of the week off with Cooper. It was great to spend some proper time with him. We spent time in our favourite book shop, went out for lunch, visited a museum, played board games, made pizza from scratch and did some eye bombing. It was great fun and over way too quickly. I’m back at work today and feeling quite sad about that. Why do holidays whizz by so quickly?I’m back into the daily routine now and that means …read more

Source:: Tinned Tomatoes

      

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Tapas Revolution, Bath – A Review

By Sus Davy We are blessed in Bath with many a good restaurant. New ones pop up each week and it’s always exciting to check out the new kid on the block. One recent newbie is Tapas Revolution. Tapas Revolution is the brain child of Spanish chef Omar Allibhoy, and the Bath branch is his seventh tapas bar opening. Tapas Revolution, Bath promises to offer dishes cooked with the finest ingredients sourced from small artisan producers in Spain, all freshly prepared. Served alongside premium Gin Tonics, in the traditional Copa de Balón (balloon glass) and an extensive Spanish inspired cocktail list created …read more

Source:: Rough Measures

      

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Farro Salad with Green Beans, Corn, and Cherry Tomatoes

By Sheryl Julian Have you ever cooked with farro before? This wheat grain is chewy, nutty, and filling. It’s also not much harder to prepare than brown rice.
Mix cooked farro with some vegetables, as we’ve done here, and you have an easy side dish for dinner or even a light lunch for the week! Just add some chicken or a poached egg for a complete meal.
Continue reading “Farro Salad with Green Beans, Corn, and Cherry Tomatoes” »
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Source:: Simply Recipes

      

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Baked Chicken Parmesan

By Elise Bauer Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree?
In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).
While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake! Continue reading “Baked Chicken Parmesan” »
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Source:: Simply Recipes

      

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How to Make a Kiwi Fruit Dinosaur Egg

By Grace Hall The Eats Amazing blog is all about having fun and getting creative with food, and fun food ideas don’t come easier than this one for kiwi fruit dinosaur eggs! This fun little snack idea is quick and easy to achieve, and perfect for popping in a dinosaur themed lunch box, a quick fun snack or…
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The post How to Make a Kiwi Fruit Dinosaur Egg appeared first on Eats Amazing. …read more

Source:: Eats Amazing

      

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Romesco Sauce | Component Cooking

By Erin Alderson Of all the components I’ve shared so far, this romesco sauce recipe is my favorite. It’s an easy sauce/spread that’s made from a few simple ingredients, primarily roasted red peppers. If it’s summer, I recommend making your own roasted red peppers but during the cooler months, jarred roasted red peppers sustain me. Romesco’s smokey flavor is wonderful on sandwiches, with eggs, and especially with roasted vegetables. Make a batch on the weekend and use throughout the week- you won’t regret it. and see the recipe.The post Romesco Sauce | Component Cooking appeared first on Naturally Ella. …read more

Source:: Naturally Ella

      

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PROMO Ladies, Let’s do breakfast!

By Culinary Road Trips Puerto Rico NOTA DE PRENSA Sociales
Para publicación inmediata
CELEBRAN DESAYUNO DE MUJERES EMPRESARIAS
El Centro de Convenciones de Puerto Rico celebra desayuno Ladies, Let’s do breakfast! homenajeando a mujeres empresarias
San Juan, P.R. (Julio 2017) El Centro de Convenciones de Puerto Rico (CCPR) celebró recientemente un desayuno especial para homenajear a mujeres empresarias sobresalientes en sus industrias. Let’s do breakfast! se llevó a cabo en las instalaciones del Antiguo Casino de Puerto Rico, con una confección especial creada por el Chef Ejecutivo Wayne Michaelson. Entre el agasajo, las mujeres disfrutaron de mimosas, café local, una charla de life coach, consejos …read more

Source:: Culinary Road Trip

      

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Spanish Octopus – Now 100% Trick Free

By foodwishes@yahoo.com (Chef John) I’ve never been to Spain, so to what extent this is actually Spanish octopus, I can’t really say, but after having enjoyed this underrated seafood in more Spanish restaurants than I can remember, it has to be pretty close. Above and beyond the ingredients, the cooking method, or should I say methods, couldn’t be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. Which is why I’ve never understood all the crazy tips and tricks, for achieving the perfect texture.Some …read more

Source:: Food Wishes

      

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Cheesy Cauliflower and Potato Bake with Spinach (Veggie & Vegan Recipes)

By Jacqueline Meldrum Did I have you at potatoes or was it the cheese?Think cauliflower cheese with baby potatoes but in a creamy cheese and spinach sauce topped with golden melted mozzarella. Vegan? Don’t worry I made a dairy and vegan version of this dish for you.There really is nothing like a cheesy bake on a dreich, wet day.British GemsI used these British Baby Gem Potatoes from Sainsbury’s in my bake. They have a golden colour and buttery flavour which is great in a salad and also just what I needed in this dish is they are waxy potatoes so they hold their …read more

Source:: Tinned Tomatoes

      

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Pesto white bean tortilla roll-ups

By Becca @ Amuse Your Bouche Firstly, thank you so much for all the nice comments on my last post! You’re all so lovely.
Now, I’m always being asked to share more lunch options, so hopefully some of you will enjoy this recipe. These pesto white bean tortilla roll-ups may not look like much, but they’re seriously tasty, and brilliant for popping in a lunchbox. They’re stuffed with a classic combination of basil, tomato and mozzarella, with white beans for extra protein and to make them nice and creamy. Tortilla roll-ups are so simple, but they’re possibly one of my favourite ever lunches. Don’t underestimate these little …read more

Source:: Amuse Your Bouche

      

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Zucchini Sweet Corn Hash Egg Skillet

By Erin Alderson I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It’s easy to make a delicious meal, hardly any effort required. This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I’ve found it’s hard to go wrong with this …read more

Source:: Naturally Ella

      

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Perfect French Toast (Twice Cooked!)

By Riz There aren’t many recipes that can compete with a breakfast/brunch classic like French Toast – just think about it, the perfect French Toast with crispy edges, a custardy middle, dressed in a delicious mixed berry compote with a drizzle of the sweet ambrosia that is pure maple syrup, and a sprinkling of icing sugar. Sound good? Enough adjectives? Okay, let’s eat.

The Perfect French Toast

Finding the perfect French Toast recipe can be daunting. After all, everyone knows how to make French Toast, and more than that it’s hard to decide on what one means by perfect French Toast. …read more

Source:: Chocolates & Chai

      

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Pasta and Bean Picnic Salad

By Sheryl Julian A picnic table without pasta salad feels like something is missing. You can put out all kinds of beautiful dishes, but pasta salad has to be one of them. It’s dependable, kids love it — and so does Nana.
This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright.
Continue reading “Pasta and Bean Picnic Salad” »
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Source:: Simply Recipes

      

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Baklava – So Good, It’s Nuts!

By foodwishes@yahoo.com (Chef John) Assuming you haven’t used up all your homemade filo dough already, as promised, here’s my method for building what I think is a beautiful baklava. Like lasagna, there are as many versions of this, as there are cooks who make it, but regardless of the exact ingredients, or specific number of layers, the technique is the same. I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. As I …read more

Source:: Food Wishes

      

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Za’atar Roasted Tomato Salad with Black Lentils

By Erin Alderson Post sponsored by nuts.com. See below for more details. I have a fairly simple equation to my salad making that I follow most of the time. It is typically along the lines of greens + vegetable + legumes+ nuts/seeds. That’s it, that forms the base for salads. From there I’ll switch flavors, dressings, and add cheese. This particular tomato salad is no different. I like kale salads during the summer because the heat makes most other greens bitter. Roasted tomatoes are eaten every day, the za’atar is technically the seed portion, and black lentils are one of my favorite salad …read more

Source:: Naturally Ella