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Braised Lentils with Swiss Chard and a Poached Egg
Image by esimpraim
dishingupdelights.blogspot.com/2009/10/braised-lentils-wi…
Ice creams: Tamarind, Avocado, Mexican Coffee
Image by lili.chin
TAMARIND: one of my favorite homemade flavors. I made a mistake with this batch – used white sugar instead of brown sugar – but it’s still delicious.
AVOCADO: I think this is an acquired taste and I haven’t acquired it yet. I love avocado but I only ever enjoy it with savory/salty foods… It’s weird when it’s cold and sweet. I dunno. Doesn’t seem right to me.
MEXICAN COFFEE: Really nice. I used piloncillo in this recipe (instead of brown sugar) added also some star anise along with extra cinnamon. It’s definitely much more than plain coffee.
Easy Roast Chicken – Butter
Image by planningqueen
Nice Recipes photos
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Greek Meatballs – lamb and feta
Image by planningqueen
speculaas
Image by A Life in Balance
Potato Flapjack
Image by Thomas Cizauskas
Feeling peckish and ‘Lietuvies’ tonight, I cooked potato flapjacks.
shredded Baby Red potatoes (skin on)
shredded cabbage
finely diced onions
finely diced garlic
finely chopped spinach
smoked paprika
freshly ground black pepper
finely chopped dried peppers
nutritional yeast
Pan-fry in a non-stick pan, peanut oil, over medium-high heat. Toss and fry the other side (over medium-low heat).
Enjoyed with a Kalnapilis Lager. Comfort food, veggie-style.
Photo by Yours For Good Fermentables.com.
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Garbonzo garlic
Image by Thomas Cizauskas
For Hoppy Hummus
1. Drain and rinse chickpeas (1 15-ounce can chickpeas, drained and rinsed). Also known as garbonzo beans.
2. Finely dice the garlic.
3. Into a food processor or blender, add the chickpeas, tahini, and garlic.
Full recipe: here.
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Hummus is a spread made from chick peas, tahini, and garlic. It’s quick and easy to prepare, and high in protein. Use for dipping with cut vegetables, or as a healthy and delicious substitute for mayonnaise on a sandwich. Tahini is, essentially, sesame paste.
This recipe calls for 2 ounces of a hoppy Pale Ale to add a hint of spice and herb to the hummus (and leaving 10 ounces for the chef.)
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
Corn Risotto Recipe on dutchgrub.com
Image by dutchgrub
sauteeing
fudge
Image by FeliciaElena
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pumpkin pasta al forno
Image by telepathicparanoia
more Providence nostalgia, this time for Al Forno and their magnificent baked pumpkin pasta dish. I had some leftover pumpkin and acorn squash, plus cream, bacon, and mozzarella. Simpler ingredients than the original, but satisfying nonetheless. Oh, and I added pecans at the last minute.
food52.com/recipes/7637-pasta-al-forno-with-pumpkin-and-p…
Roast the pumpkin in the oven at 400 with olive oil, salt and pepper. Then blend (leaving some chunks) with 2 c cream, and add cheese, bacon, and thyme. add a pound of cooked shells (boiled 5 min only!), and bake at 500 for about 10 minutes.
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Image by Nell Lewin
Nice Recipes photos
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Calderillo
Image by S. Hoya
www.recetasfaciles.org
banana bread
Image by chotda
