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My Favourite Vegan Chilli

By Sus Davy I have been putting off posting my favourite vegan chilli recipe for a while. I made it on a slow, rainy afternoon a while back. A staple recipe that I have been making and tweaking for a few years, never thinking of it as a glorious, blog worthy recipe. Yet I make it often and enjoy it a little more every time, why wouldn’t I share it with you all? Then the heatwave hit the UK and the last thing we would want to be reading about let alone eating is a chilli, so it sat here in my drafts …read more

Source:: Rough Measures

      

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These are the days

By makemendgrow These are the days where happiness is made. Where we linger over stories, and adventure. Where our make up is dirt, s’mores stuck to our lips, our hair bigger than normal, smelling of campfire smoke. These are the days where we chase sunshine’s last rays and watch stars long into the night.
“Momma! Did you see that star fly by?! Did you wish?”
“Yes, baby. Did you?”
These days fly by and we hold on to every moment as long as we can; watching, waiting, learning and I am still in so much awe of it all.
Recently, we headed north to Rasar State …read more

Source:: Make Mend Grow

      

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Pressure Cooker Chipotle Chicken and Rice Bowls

By Coco Morante My husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. He declared this dish to be better than Chipotle’s fast-casual burrito bowls, so I’m calling it a win!
This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner!
Continue reading “Pressure Cooker Chipotle Chicken and Rice Bowls” »
…read more

Source:: Simply Recipes

      

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Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2017 (part 2)

By Irvin The second of two photo essays for the San Francisco Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2017.

Though we could completely fill up by eating our weight in appetizers from the Meals on Wheels Star Chefs and Vintners Gala, we know from past experience to save room for more. The evening is far from over with the seated three-course meal and then the deserts afterwards. During the dinner, AJ and I always sneak off to the back to do some behind-the-scenes photography and to marvel at all the chefs seamlessly moving about, in an orchestrated ballet of …read more

Source:: Eat The Love

      

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Bean Bake with Greens and Turnips

By Erin Alderson My first experience with turnips didn’t come until I joined the CSA. In fact, it was my first day on the farm and I was sent home with gorgeous Hakurei turnips. Of course, these were only one variety of turnips but over the years, I’ve experimented with most. Each turnip has a lovely, fairly mellow flavor that is perfect grilled, roasted, or added to a stir-fry. This bean bake uses the entire turnip (if you’re lucky enough to find a bunch!) The greens are slightly wilted and combined with my favorite large white beans then topped with thinly shaved turnips. …read more

Source:: Naturally Ella

      

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American Flag Pie

By Elise Bauer Looking for something special to bring to a Fourth of July cook-out? Check out this American Flag Pie! It’s a sheet-pan slab pie with a homemade crust, a blueberry and strawberry filling, topped with stars and stripes.
Slab pies are shallower than regular pies, but they make up for it in width. A 13 x18 sheet pan pie will easily feed 12 people, perfect for a party.
While conceivably you could use a prepackaged folded frozen pie crust (just get four of them and cut them to fit the rectangular sheet pan, and cut out the shapes), I strongly encourage you to …read more

Source:: Simply Recipes

      

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American Gyros – Mystery Meat Demystified

By foodwishes@yahoo.com (Chef John) If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used, in non-ground form, and as the meat turns slowly over a fire, the cooked, caramelized surface is shaved off into thin slices. It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses ground lamb and/or beef. The spices are similar, but the texture is totally different, and for me, more interesting. I can eat fresh, identifiable meat anytime, so when I’m in the mood for gyros, I want the stuff …read more

Source:: Food Wishes

      

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Guilt-Free Baked Doughnuts (Donuts)Three Ways!

By Karen Burns-Booth Weight Watchers Friendly

I am more of a savoury person, I always gravitate to the sausage rolls and cheese straws at a buffet, but, I love a sweet treat now and then, and as an avid baker, cakes do make their way to our table! When it comes to doughnuts, I am a bit of a snob, as they HAVE to be freshly fried with a crisp exterior, and I’m not a fan of a leading American company, as I find their doughnuts (donuts) frankly too soggy and soft to dunk! As well as that soggy bottom (and sides) issue, I’m …read more

Source:: Lavender & Lovage

      

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Shrimp Quesadilla

By Elise Bauer Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do.
One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.
First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set! Continue reading “Shrimp …read more

Source:: Simply Recipes

      

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Halloumi Burrito Bowl with Roasted Potatoes and Guacamole

By Erin Alderson I find that most of the best recipes I create are sheer happenstance, a coming together of odds and ends in my kitchen. A few weeks back, I whipped together some of these halloumi bowls with leftover potatoes from the and see the recipe.The post Halloumi Burrito Bowl with Roasted Potatoes and Guacamole appeared first on Naturally Ella. …read more

Source:: Naturally Ella

      

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New 5:2 Diet Explained

By Jacqueline Meldrum New 5:2 Diet? Yes it’s been updated and you’re going to love the changes.The original 5:2 diet was based around a two day fast each week where men ate 600 calories or less on those two days and women ate 500 calories or less.The Science Behind the 5:2 DietThe 5:2 Diet was created by Dr Michael Mosley, who introduced it to us in a 2012 BBC Documentary Eat, Fast and Live Longer. When Michael was tested in the documentary he discovered that his body was a third fat which put him at a higher chance of heart disease or cancer. …read more

Source:: Tinned Tomatoes

      

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Kunafah (Middle Eastern Cheese Pastry)

By Riz Kunafah is a Middle-Eastern dessert. A cheese-based pastry, made with crispy kataifi dough, salty akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet and floral finish. It’s popular all over the Middle East, and is a staple dessert at special events (with good reason!).

Happy Ramadan! (…And Eid Mubarak too!)
For those of you not aware, we’re approaching the last few days of the month of Ramadan where Muslims all over the world abstain from food and drink during the daylight hours to better understand piety and humility, purify the soul, refocus attention to God, and practice …read more

Source:: Chocolates & Chai

      

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Classic Wedge Salad with Blue Cheese Dressing

By Sheryl Julian For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture?
Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds!
Continue reading “Classic Wedge Salad with Blue Cheese Dressing” »
…read more

Source:: Simply Recipes

      

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The Brutus Salad – Watch Your Back, Caesar!

By foodwishes@yahoo.com (Chef John) I don’t post a lot of salad videos, since, other than the dressing recipe, what I’m I going to teach you? Most people are pretty good when it comes to tossing things in a bowl, but I made an exception for what I’m calling a “Brutus.” I discovered this salad at a great restaurant in Healdsburg, called Willis’s Seafood, where it was definitely not called a “Brutus,” but simply described as a, “Little Gem Salad, Dijon Vinaigrette, Fuji Apples, Aged White Cheddar, Fresh Herbs, Fried Pecans.” It sounded amazing, and tasted even better.It was so good, I joked that …read more

Source:: Food Wishes

      

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Blueberry Slump

By Elise Bauer When it’s blueberry season, all thoughts (at least at my house) turn to pie or cobbler. Except when it’s so hot outside the asphalt is melting and the last thing you want to do is turn on the oven.
Enter the New England classic—Blueberry Slump! (or Blueberry Grunt if you’re from some parts)
A slump is made entirely on the stovetop, no need to heat the kitchen with your oven. Into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling. Continue reading “Blueberry Slump” »
…read more

Source:: Simply Recipes

      

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How to Make An Orange Octopus – Fun Food Tutorial

By Grace Hall I’ve got another quick and healthy fun food idea to share with you today – a cute and easy orange octopus! This really is so easy to make and a really fun way to make fruit even more appealing for children. It’s perfect for a quick healthy snack, popping in a lunch box and for party food too – because they’re so easy, they’re great to make in bulk and would be perfect for an ocean or beach themed party!

If you have any trouble loading the tutorial video above, click here to watch it on YouTube, and don’t forget to …read more

Source:: Eats Amazing