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Spiced Tofu and Mushroom Tacos (5:2 diet)

By Jacqueline Meldrum Tacos aren’t really something I tend to make and when I’ve made them in the past I’ve used the pre-curled crispy tacos, which is a whole other experience to the ones I made today. I am not converted to warm, soft tacos, which are just a little charred.I actually saw a recipe for meat tacos in a cookbook I was browsing through. I can’t remember what the cookbook was. I was browsing through a few at the library. Anyway it was the soft taco shells that caught my attention, so I had a read of how they tackled them and …read more

Source:: Tinned Tomatoes

      

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Spicy bean and halloumi fritters

By Becca @ Amuse Your Bouche Can you think of anything better than halloumi fritters?! I know there are still people who haven’t ever tried halloumi – if you’re one of those people, get on it! It’s the best thing ever. It’s a salty cheese, firm but gooey, and you can grill or fry it without it melting away into nothingness. A crispy crust with a squidgy middle – it’s amazing. I even wrote a whole post about how to cook halloumi a while back, so no excuses.
I’ve cooked with halloumi all kinds of ways in the past – halloumi pie, halloumi casserole, halloumi salad, halloumi …read more

Source:: Amuse Your Bouche

      

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New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

By foodwishes@yahoo.com (Chef John) Truth be told, this New England Clam Chowder Dip is actually the first soup I’ve ever turned into a dip, but I still stand by my title. After all, what are soups, if not really thin, hot dips you eat with a spoon? The point is, while this may be my first soup-to-dip conversion, it’s probably not going to be my last. I’m looking at you, Mulligatawny. I thought I was inventing something new here, but of course, like everything else, many people had already given this a go. The funny thing was, every recipe I looked at called for …read more

Source:: Food Wishes

      

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Ras El Hanout Farro Skillet

By Erin Alderson Post sponsored by Bob’s Red Mill. See below for more details.
I am in love with eggs baked in tomato bases. Give me a solid Shakshuka with some crusty bread any day of the week. This farro skillet is inspired by the traditional Shakshuka but the farro plays a large role in the substance of the dish. Also, I use a Ras El Hanout spice blend (also from a similar origin as Shakshuka).
I love how the warming spices from the blend work with the tomatoes and nutty flavor of the farro. It’s a solid breakfast but it’s also one of my …read more

Source:: Naturally Ella

      

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Coffee. Curated. Roaster Roundups: CAFFE VITA

By Liza de Guia To ring in the New Year, we’ve decided to add a new feature to coffee. curated. We call them Roaster Roundups. Each feature will comprehensively review the coffee on offer from one roaster that season. To start, we’ve been checking out all the shops that are roasting locally, around us, in New York, in order to see their process and talk to them about their styles, their methods, and where they want to take coffee next. The first three roasters we’ve put under our microscopes couldn’t be more different, so we’ll be presenting them as a kind of …read more

Source:: Food Curated

      

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Coffee. Curated. Roaster Roundups: CAFFE VITA

By Liza de Guia To ring in the New Year, we’ve decided to add a new feature to coffee. curated. We call them Roaster Roundups. Each feature will comprehensively review the coffee on offer from one roaster that season. To start, we’ve been checking out all the shops that are roasting locally, around us, in New York, in order to see their process and talk to them about their styles, their methods, and where they want to take coffee next. The first three roasters we’ve put under our microscopes couldn’t be more different, so we’ll be presenting them as a kind of …read more

Source:: Food Curated

      

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7 Easy Ways to Make Any Soup Better

By Carrie Havranek Soup is soul food, satisfying and warming on a cold day or night. Sometimes, though, you make a pot of soup that’s good and fine, but maybe you wish it were a little bit… better. Maybe you want to take this soup to the next level, and give it something extra to improve the taste, texture, or complexity of flavor.
Here are a few tips to take you beyond the recipe and make all your soups sing.
Continue reading “7 Easy Ways to Make Any Soup Better” »
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Source:: Simply Recipes

      

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Fat Free Slow Cooker Tomato Sauce (Marinara Sauce) – Perfect for Pasta or Pizzas (Gluten Free and Vegan)

By Helen This easy to make fat free slow cooker tomato sauce is rich and intense and will become a freezer staple. Perfect for pizzas or pasta, it’s a simple slow cooker recipe that delivers scrumptious results every time.
Continue reading Fat Free Slow Cooker Tomato Sauce (Marinara Sauce) – Perfect for Pasta or Pizzas (Gluten Free and Vegan) at Fuss Free Flavours. …read more

Source:: Fuss Free Flavours

      

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Not Your Grandma’s Mushroom Barley Soup

By Sheryl Julian Barley is one of those grains that your grandmother probably always had in her pantry. And like many other treasures tucked away on those shelves, barley is chic now and a star ingredient on many trendy restaurant menus.
With this modernized recipe, we’re adding barley to a pot of vegetarian soup along with both dried and fresh mushrooms, and seasoning it with a surprising combination of soy sauce and balsamic vinegar.
The bowls of soup have a satisfying saltiness and an alluring sweetness—it’s an entirely new take on traditional mushroom barley soup.
Continue reading “Not Your Grandma’s Mushroom Barley Soup” »
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Source:: Simply Recipes

      

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Roasted Asparagus, Egg and Tonnato Sauce [Sponsored Post]

By Irvin This easy and quick asparagus side dish uses tonnato sauce, an easy Italian style sauce that comes together in a snap with the use of StarKist Tuna Creation® Lemon Pepper tuna. (Jump directly to the recipe.)

This post was sponsored by StarKist. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
I’ve always been slightly amused by “shortcut” recipes, ingredients and kitchen tips. Sadly it always seems like they are more trouble than they are worth. From using Dr. Pepper in your chocolate cake to trying to clean out a ketchup bottle …read more

Source:: Eat The Love

      

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Welsh Shearing Cake (Cacen Gneifo)

By Karen Burns-Booth Welsh Shearing Cake (Cacen Gneifo) A traditional recipe for a Welsh seed cake, and one that would have been served to the sheep shearers during shearing season. This buttery cake would have originally used bacon fat in place of butter, although the caraway seeds and peel are authentic to older country recipes.

A Traditional Welsh Recipe

I have a deep-rooted love of baking, in all its forms, it stems from my early childhood whilst watching my maternal grandmother bake in her old cottage in Northumberland, and then subsequently being taught by my mother, who is also a great baker, and who taught …read more

Source:: Lavender & Lovage

      

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Slow Cooker Brats and Beer Cheese Dip

By Marta Rivera Being stationed in Germany for six years gave me a deep appreciation for two things: beer and bratwurst (sausages) of all kinds.
This Brats and Beer Cheese Dip was born out of my love for this German fare and for hosting Super Bowl parties. Honestly, I have no clue about how football is played—I just love any reason to have a party.
Continue reading “Slow Cooker Brats and Beer Cheese Dip” »
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Source:: Simply Recipes

      

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Whole Earth Sweetener

By Sus Davy Nothing like a good cup of coffee to get the day going. I used to love flavoured syrups (oh hey hazelnut) in my morning cup of Joe, but over the last few years as I am weaning myself of refined sugars I’ve managed to drop the habit.

Whilst coffee isn’t the healthiest thing on the planet, it’s my vice and I try and limit myself to one a day. A big change from the 7-a-day habit I used to have whilst working in a busy vegetarian kitchen. No idea how I even managed to get any sleep with that amount of …read more

Source:: Rough Measures

      

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Cheesy bean bake

By Becca @ Amuse Your Bouche I’m so excited about this cheesy bean bake! You guys love my very veggie lentil bake so ridiculously much (way more than I thought you would, actually – it still gets nearly 1,000 views a day more than a year after I posted it!) that I thought I’d make you a beany alternative – and it worked even better than I was hoping!
I think I might have enjoyed this bean bake even more than I enjoyed the lentil bake? Maybe? It’s a tough one to call. But it’s a good sign when I make such a big batch of something …read more

Source:: Amuse Your Bouche

      

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Meal Plan for January Week 5

By Summer Miller Welcome to 2018! Our contributor Summer Miller is back to share her meal plans for the month of January.
January is always a reprieve from the hectic holiday season and the one month where our family is light on sports commitments. Fall soccer has ended, spring soccer has yet to begin, and the cold weather keeps us huddled together playing card games indoors.
It’s a month of renewal as I prepare for the flurry of activities that hit our home from February through July.
Continue reading “Meal Plan for January Week 5” »
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Source:: Simply Recipes

      

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Philly Cheese Steak Dip – Fly Eagles, Fly

By foodwishes@yahoo.com (Chef John) I was going to say this Eagles-inspired cheese steak dip would be great to serve at your Super Bowl party, but I just remembered we’re not allowed to use the term “Super Bowl” anymore, since that’s aggressively protected by the National Football League’s lawyers. So, instead of saying, Super Bowl, again, I’ll just say “Big Game.” Regardless of what’s printed on your invitations, this easy to make hot dip would make a handsome addition to your snack table. Like all great party foods, it’s wonderful hot, warm, room temp, and, I’ve heard from a reliable source, even delicious cold. …read more

Source:: Food Wishes