varza cu carne – www.papamond.ro
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varza cu carne – www.papamond.ro
Image by Ovidiu Slavulete
ciorba de raci olteneasca – www.papamond.ro
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Hasselback Potatoes
Image by vigilant20 (דָרוּך)
Harvested these minutes before they went in the oven! Showing off how fun the Purple Majesty and Mountain Rose potatoes I’m growing this year can be with some Hasselback Potatoes.
www.seasaltwithfood.com/2009/05/hasselback-potatoes.html
Looks like the picture…
A few nice recipes images I found:
Looks like the picture…
Image by jhritz
Cinnamon rolls recipe from Nigella Lawson’s Domestic Goddess book.
Ice Cream Cake Recipe
Image by vickysandoval22
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Zucchini and Pasta Slice – Zucchini
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snapper recipe
Image by Henna Sooq
You can learn how to make this yummy dish at our You Tube Channel:
www.youtube.com/watch?v=o3zloZOXPY4
Ratatouille (Crock Pot)
Image by vigilant20 (דָרוּך)
www.food.com/recipe/ratatouille-crock-pot-58047?scaleto=2…
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Sliced BBQ Gammon with Braised Peas and Lettuce
Image by Girl Interrupted Eating
this recipe and more available on my blog girlinterruptedeating.wordpress.com/2010/07/07/bbq-gammon…
Cauliflower Risotto (04)
Image by Thomas Cizauskas
Recipe adapted from Foodie Fiasco.
INGREDIENTS
For the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
[I used oyster mushrooms.]
salt and pepper
olive or coconut oil cooking spray
For the risotto:
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
1 medium head cauliflower, cut into florets
1-1½ cups low sodium vegetable broth. [I use homemade broth.]
2 teaspoons white wine vinegar
1/4 cup toasted pine nuts
Salt and pepper, to taste
INSTRUCTIONS
For the roasted mushrooms:
Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
For the risotto:
Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes.
[Or grate, which I prefer.]
Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
[Add in ¾ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.]
Heat the vegetable broth to a gentle simmer.
Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.
Stir in the white wine vinegar and toasted pine nuts. Let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize. Salt and pepper to taste, and top with the roasted mushrooms.
Add a pinch of nutmeg.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
— Follow on web: YoursForGoodFermentables.com.
— Follow on Twitter: @Cizauskas.
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— Follow on Instagram: @tcizauskas.
Recipe – Blueberry Cake
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Week 7: Pork shoulder roast
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Recipe from Alice Water’s The Art of Simple Cooking.
DELISH.
