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Choc Chip and Banana Chocolate Mousse (secretly healthy & vegan)

By Jacqueline Meldrum Chocolate Mousse. That can’t be healthy right?It can the way I make it. Only three ingredients too. Bananas, silken tofu and cocoa powder. That’s it!A rich indulgent chocolate mousse that’s good for you. Although I do admit I added some dark chocolate chips for a change this time, but you could leave those out if you like..This luxurious mousse is made in minutes, then you just pour it into glasses and pop it in the fridge to chill until you’re ready to serve it.New products at M&SI picked up the silken tofu when I was in M&S. They now sell …read more

Source:: Tinned Tomatoes

      

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Essential Tools for Poké: Chef Michael Jong Lim of Chikarashi

By Liza de Guia “Don’t look for a particular style, just look for the best master.”
Efficiency is part of the game when you run a fast-paced poké joint. To master efficiency you must work ahead of time, “As long as you are a few seconds ahead, you’re still ahead,” claims Chef Michael Jong Lim. For him, what is key is knowing your tools and organizing your kitchen and staff in a way that builds towards success. After spending time watching the line race through ticket orders during lunch, I noticed a few kitchen tools he relied on – tools …read more

Source:: Food Curated

      

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Lemony Broccoli Rabe with White Beans

By Sheryl Julian Years ago, I was with a group of friends talking about the dishes that our mothers made all the time and that became our idea of comfort food. One of the women said that her Italian-American mom made broccoli rabe and cooked it with lots of lemon and white beans.
We all quizzed her like crazy: Was this a dish her grandmother had made, too? (Yes!) Was it a weeknight dish? (Yes!) Did her mom make it for holidays? (Yes!)
We were so intrigued that something bitter, tart, and garlicky would be considered comfort food—the rest of us had been thinking about …read more

Source:: Simply Recipes

      

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3 Healthy Wrap Filling Ideas for Packed Lunches

By Grace Hall Further to the healthy homemade tortilla wraps recipe I shared earlier today, I also have a selection of lunch ideas for you including 3 tasty wrap filling ideas! These yummy lunch ideas were inspired by the lovely team at popchips, who sent me a great selection of yummy popchip flavours to try and challenged me to come up with a delicious lunch recipe to go with them.

Popchips are a California-founded crisp brand, but the crisps are ‘popped’ not fried, making them lower in calories, fat and general greasiness than traditional potato crisps. They’re big on flavour though with options …read more

Source:: Eats Amazing

      

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Homemade Tortilla Wraps Recipe

By Grace Hall After the success of my homemade pitta breads, which have been one of my most popular recipes here on the blog, I decided it was time to have a go at making homemade tortilla wraps too. These do take a little time to make but they’re really easy and taste SO much better than shop bought wraps – you really have to taste it to believe it! They are perfect for lunch boxes and picnics, and of course for serving up with family meals too.

This recipe was inspired by the lovely team at popchips, who sent me a great selection …read more

Source:: Eats Amazing

      

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Peach melba overnight oats

By Becca @ Amuse Your Bouche This is the kind of breakfast that makes me wonder why I don’t eat healthily all the time. These peach melba overnight oats were quick and easy to make, full of goodness, and absolutely delicious. Why do I ever eat sugary cereal? The human brain is a weird thing.

If you’re unfamiliar with peach melba, I don’t blame you. It’s a dessert that originated in the 1800s, with peaches, raspberry sauce and ice cream. It may be pretty retro (can you use the word ‘retro’ to describe something from 125 years ago?), but the combination of peaches and raspberries will never …read more

Source:: Amuse Your Bouche

      

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Seafood Sausage – Behold, the Rarest of All the Sausages

By foodwishes@yahoo.com (Chef John) This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your career. Unlike your more common meat-based sausages, which are made from assorted scraps, and you really don’t want to know, these seafood sausages need pristine product to shine, thereby eliminating the money-saving incentive of making sausage. However, despite their lack of popularity, these really are a great way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, …read more

Source:: Food Wishes

      

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Pinto Squash Stew with Chimichurri

By Erin Alderson
We had a thunderstorm yesterday. I know that doesn’t sound super out of the norm but when you live in California, rain comes occasionally but I’ve only been through a handful of thunderstorms. I love spring thunderstorms and it’s one of the things I miss about the midwest. This stew is my idea of a perfect thunderstorm meal. Have a delicious piece of bread and a glass of wine; it’s the perfect, cozy meal. and see the recipe.
The post Pinto Squash Stew with Chimichurri appeared first on Naturally Ella. …read more

Source:: Naturally Ella

      

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Chikarashi: Sustainable, Chef-Driven Poké Bowls Where Customization is Absolutely Not Allowed

By Liza de Guia “At Chikarashi we don’t allow customization.”
Meet Michael Jong Lim, the Executive Chef & Co-Owner of Chikarashi, a contemporary sea-to-table poké restaurant with multiple locations based in New York City. Originally, this was supposed to be a story about seafood sustainability, but as I got to know the chef, something else spoke to me…integrity. Chikarashi is a place where trusting the chef is a big part of your poké experience, something I didn’t realize was an option. In New York City, where we seem to still be experiencing a poké boom, Chikarashi stands out. Bowl-for-bowl, it’s easily …read more

Source:: Food Curated

      

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Easy Chicken Mac and Cheese

By Nick Evans As I’ve grown as a home cook, prioritizing flexibility in recipes is something I’ve learned to truly cherish. Especially now that I’m a busy parent, I find myself asking a series of questions any time I approach a recipe:
Can I substitute leftovers for an ingredient in a recipe I want to make? Can I serve this meal in a variety of ways? Is it doable to make this on a weeknight, or can I change it a bit to make it special for a weekend dinner party?
When it comes to this Easy Chicken Mac and Cheese, the answer to all …read more

Source:: Simply Recipes

      

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Asian-inspired Fried Calamari with Gochuchang Dipping Sauce

By Irvin This Asian-inspired Fried Calamari with Gochuchang dipping sauce is a great twist on the classic Italian appetizer and is inspired by a trip to Maui. (Jump directly to the recipe.)

Special thanks to the Fairmont Kea Lani in Maui for their hospitality. Our hotel room and meals were provided by the hotel in exchange for the photography services we provided. However all opinions below are my own.
I’m a little bit in denial about the fact that February is nearly over, and we’re heading into the third month of 2018. I know I should probably get over it but this year has …read more

Source:: Eat The Love

      

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Gluten-Free Chocolate Banana Cupcakes

By Megan Gordon Growing up, my mom always made her famous chocolate potato cake for each of our birthdays. I know, I know: it sounds very odd, but the truth is you never actually tasted the potato and it really just ensured that the batter was super moist, which I probably never appreciated as a kid but certainly do now.
These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas.
Continue reading “Gluten-Free Chocolate Banana Cupcakes” »
…read more

Source:: Simply Recipes

      

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Vegan Chocolate Frosting

By Megan Gordon When I’m baking, I love having a few reliable back-pocket recipes that don’t take a lot of fuss (no candy thermometers, please!) and that have an equally fuss-free ingredient list. But a thick and fudgy chocolate frosting that spreads easily and is dairy-free? This has proven to be an elusive thing.
However, I was determined to find a good chocolate frosting recipe to go with my Gluten-Free Chocolate Banana Cupcakes, so I got to work! And I must confess that I’m mighty pleased with the results.
Continue reading “Vegan Chocolate Frosting” »
…read more

Source:: Simply Recipes

      

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The Complete Guide to Keto Snacks (Over 50 Keto Diet Snacks)

By Bintu Snacking on the keto diet doesn’t have to be boring! In this post you’ll find over 50 mouthwatering keto snacks to enjoy when you’re feeling a bit hungry between meals. This post includes tons of recipes and lists of keto pantry essentials!
Continue reading The Complete Guide to Keto Snacks (Over 50 Keto Diet Snacks) at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

      

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Onion Frittata with Goat Cheese and Arugula

By Erin Alderson Post sponsored by Anolon Cookware. See below for more details.
I don’t watch a ton of television but I have a soft spot in my heart for older cooking shows. There is a realness and perfect messiness to the older shows- something that appears to be gone in our instagram-curated cooking. Of all the shows, to this day, I most adore watching Julia Child. I love everything about her approach to food and cooking- so much of it is what we still need in today’s food culture. When Anolon asked me to create a recipe for the 40th anniversary of IACP …read more

Source:: Naturally Ella

      

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Meal Plan for February Week 4

By Megan Gordon I often try to keep Monday dinners super simple, but lately I’ve found that it’s Wednesday nights that have been the troublemaker. By this time in the week, everyone’s starting to get tired from the pace of the work (and daycare) week, and yet it’s just not quite close enough to Friday to let our guard down and get excited about the weekend.
So this Wednesday, I’m keeping it simpler than usual with a make-your-own Twice Baked Potato situation! This will go over well with small and large palates alike.
Continue reading “Meal Plan for February Week 4” »
…read more

Source:: Simply Recipes

      

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Beet Salad Lunch Wrap (vegan)

By Jacqueline Meldrum Doesn’t that look good? It’s my favourite lunchtime wrap. And when I say favourite, you can fill in the blanks and figure out I eat this a lot. It is so darn tasty.The beets are pickled, the tomatoes are sundried for that rich flavour, the peppers are sharp and crunchy as is the juicy cucumber. The salad leaves are the filler and the tortilla is spread with dairy free pesto before the toppings are pilled on. It’s a flavour explosion in the mouth!As you can see I fill it rather generously, so when it comes to wrapping it and eating …read more

Source:: Tinned Tomatoes

      

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Slow cooker smoky jalapeño and white bean soup

By Becca @ Amuse Your Bouche Why don’t I use my slow cooker more often? I go through phases where I basically forget it exists, but then when I finally remember to use it, I realise how handy it is! Just a few minutes of effort for a healthy, hearty dinner. This jalapeño and white bean soup was amazing – it’s spicy, smoky, creamy, cheesy, all the things you want in a soup. And it takes just minutes to prepare (plus a few hours of waiting…)!

The soup only has a few main ingredients – beans, salsa, and pickled jalapeños to begin with, with smoked cheese and …read more

Source:: Amuse Your Bouche

      

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Homemade Corn Tortillas – Seconds to Learn, Years to Master

By foodwishes@yahoo.com (Chef John) Even though they only require a few of ingredients, and the technique to make them only takes a few seconds to learn, homemade corn tortillas do take a fair amount of experience to master, because of all the variables. But, don’t let that stop you from trying, since the results, even as produced by a novice, are vastly superior to ones from the grocery store. They’re also significantly cheaper, but the “vastly superior” part is more than enough reason. That’s because a bag of Maseca, which is the most commonly found brand of masa flour in U.S. grocery stores, …read more

Source:: Food Wishes

      

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Welsh Cawl (Lamb & Vegetable Stew)

By Karen Burns-Booth Welsh Cawl (Lamb & Vegetable Stew) – Cawl is often seen as being the national dish of Wales, my recipe is based on a traditional Welsh recipe for Cawl, but uses lamb steaks in place of a lamb joint, as was commonly used in times gone by. A bowl of cawl is usually accompanied by crusty bread and Caerphilly cheese, and makes a wonderfully comforting family supper dish.

with
Blas Y Tir
Welsh Produce

Since I moved to North Wales a few months ago, I have been embracing all of the local produce with culinary enthusiasm, and dare I say, greedy zeal! I …read more

Source:: Lavender & Lovage