Make these easy and adorable animal face toast using simple spreads and healthy fruits. A perfect breakfast, snack or lunch for kids! 🐻🐱🙊🦉 Details on my food site: www.helloyummy.co plus more fun...
You’ll find all my easy-to-make nutritarian recipes here! Please note that nutritarian recipes are quite different from conventional recipes. These recipes are made without oil and with reduced or no-added-salt. To learn more about the nutritarian lifestyle head to the Start Here page!
Well, hello, Dolly, Its so nice to have you back where you belong………………….I don’t think I have made these in over 20 years. I forgot how good they are…
Oh hello there, beautiful. There’s something irresistible about that ruffle of mocha pastry cream peeking out of a chocolate-dipped cannoli shell.
How special does a place need to be for a whole region, to be declared a UNESCO World Heritage site. Say hello to the Champagne region of France.
The chicken-style seitan in these soft tacos gains a deep red color and distinctive flavor from a marinade with achiote, also known as annatto. For a little achiote illumination, here’s Harold McGee, in On Food and Cooking: “It is the seed of a bush, Bixa orellana, native to tropical America, and is much used in various cooked dishes from southern Mexico to northern South America. The bright red-orange pigment bixin is found in the waxy coating of the seeds, and readily changes into a number of chemical variants that are different shades of orange, yellow, and red.”I don’t know of anything else that makes things such a dramatic red as achiote. Whole seeds are commonly available in Mexican markets, where you can also find prepared achiote seasoning mixes. I used the latter here, though I’ve experimented a couple of times with achiote seeds. Achiote seeds are very hard, so you need to spend some quality time with a mortar and pestle, or a serious spice grinder, to make a fine powder for marinades or rubs. Whole seeds can also be sautéed in a little olive, corn, or peanut oil and strained out, making a brilliant red oil for drizzling wherever you like. Besides it’s use as a flavoring and colorant, achiote paste is used in some indigenous South American cultures as a body paint and hair coloring. I have a story about that, but I’m here today to talk about tacos. Using prepared achiote seasoning, these were really easy. I just mixed a spoonful of achiote mix with some olive oil, water, and sherry vinegar, and soaked about a cup of chicken-style seitan strips in the marinade for an hour or so. Fry the marinated seitan for just a few minutes, until the pieces lightly brown, and you’re there. The idea for this tomato and cilantro salad comes from my kitchen calendar, the 2010 International Calendar produced by the RPCVs of Wisconsin - Madison. Each month features a beautiful photo and basic cultural information, like recipes! Yemen is featured for July, and inspired me to use some fresh cherry tomatoes to make banadura salata b’kizbara, which also includes fresh cilantro, lemon juice, chili peppers, and olive oil. Despite the distance between Yemen and Mexico, those flavors sounded right at home in a taco. That’s it for food today. I still have high hopes to get back to posting on a regular basis, but summer heat leaves me less than motivated in the kitchen. On my evenings and days off, the pups and I tend to wander off someplace we can go swimming - temps have been over 100 F on a regular basis. Otter and Maya have never been big swimmers, but the California sun has changed that. Otter turns 10 sometime this summer, and I thought she gave up swimming a few years ago. She’s back, and sometimes does laps around me in the swimming holes of Chico Creek. Maya has been afraid of water past her knees for most of her three years, but is turning into a comfortable swimmer. Here's Otter keeping cool. And Maya, in one of the swimming holes in Chico Creek Canyon north of town. Taking this picture made me think about how nice a waterproof camera would be. This concludes the “bragging about my awesome dogs” section of the blog. Finally, if anyone is curious, I’m completely loving my new job. I’ll be back here soon with some photos of our friends at Farm Sanctuary.
Easy to assemble, this meat lover’s wrap rolls up ham, bacon and egg with a tangy honey mustard sauce for a high-protein meal.
This is one of Great Grandma’s recipes so we already know it contains graham crackers, coconut and sweetened condensed milk. Obviously. If you’re been following my journey working through her recipe box, you know as well as I do that these three ingredients made up the crux of Gram’s life. The woman loved her graham crackers. And her butter. She lived a very sweet life indeed. Is it possible to miss someone you never really knew? Because sometimes when I’m making her recipes and squinting my eyes to read her tiny cursive letters, I really miss her and wish she was the one in the kitchen baking away instead of me. I was just reading Lisa’s latest blog post where she recreated her grandma’s peanut butter crisscross cookies (if you’ve never read Homesick Texan before you’re in for a major treat!). Something she wrote really struck me and that was that there’s just something about your mother’s, and your grandmother’s, cooking that just makes you happy. I love that because it’s so true. There’s a million adaptations of this recipe all over the place, but because this is my great-grandma’s recipe, it will always taste the best to me. You …
15 of our favorite easy and delicious desserts to welcome the season. Make them all summer long and expect rave reviews!
Sernik na zimno z jagodami - Uwielbiam jagody, ich smak, piękny kolor i niesamowity zapach. Cudownie smakują z bitą śmietaną, zawsze przypominają...
Hello! Do you like bread? I do! And to make it cute for yourself ) or the kiddos…perfect! This little piggy bread recipe was posted by someone I love, and I just have to share it with you. As…
This easy chilaquiles recipe, which consists of fried corn tortilla chips simmered in a brothy sauce, is quick, affordable, and make-ahead friendly.
Tough day at work? Grab something flat and heavy and go to town making this dish. Scaloppine is an Italian term for a thin piece of meat, and tonight, my friend, you are the maestro of scaloppine. This chicken breast paired with capellini, more commonly known as angel hair, in a lemony, mushroom cream sauce will help you forget about your worries. So go ahead and channel your stress into something delicious.
Step-by-Step Guide to Prepare Quick Kimbap
