eatdrinkbuildlove:


Oven Roasted Garlic Brussels SproutsI wrote the recipe for 2 lbs of Brussels sprouts, as that’s the size of the Costco bag. You can easily reduce or increase the amount, just use an appropriately sized baking dish. 2 lb Brussels sprouts, trimmed and halved (quartered if large)5 cloves garlic, minced fine or pressed through a garlic press1/2 cup water2 tablespoons extra-virgin olive oil1/2 teaspoon sea salt1/2 teaspoon black pepper Move oven rack to the upper third and preheat to 425 degrees. In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer. Bake for 40 minutes, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.By Laura Flowers. www.cookingphotographer.com www.veganpotato.com

eatdrinkbuildlove:

Oven Roasted Garlic Brussels Sprouts
I wrote the recipe for 2 lbs of Brussels sprouts, as that’s the size of the Costco bag. You can easily reduce or increase the amount, just use an appropriately sized baking dish.
 
2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
 
Move oven rack to the upper third and preheat to 425 degrees.
 
In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
 
Bake for 40 minutes, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

By Laura Flowers. www.cookingphotographer.com www.veganpotato.com
Last week, my family and I ate at the The Fish House Vera Cruz restaurant  in San Marcos, CA. I ordered a Cajun fish kabob with a side of steamed  veggies, and at the encouragement of my sister, decided to order the  “Romano Potato” as well. I had no idea how delightful this take on  mashed potatoes would be.
The Fish House adds the delectably salty Pecorino Romano cheese to  this basic side boosting its already comforting quality. They then add  paprika to liven the color a bit adding just another layer of subtle  flavor. It became the star of my dinner that night.
I tried my best to dissect the side dish so that I could replicate it  at home. The result is best described by my husband, who replied “Wow.  Home run.”
Get the recipe

Last week, my family and I ate at the The Fish House Vera Cruz restaurant in San Marcos, CA. I ordered a Cajun fish kabob with a side of steamed veggies, and at the encouragement of my sister, decided to order the “Romano Potato” as well. I had no idea how delightful this take on mashed potatoes would be.

The Fish House adds the delectably salty Pecorino Romano cheese to this basic side boosting its already comforting quality. They then add paprika to liven the color a bit adding just another layer of subtle flavor. It became the star of my dinner that night.

I tried my best to dissect the side dish so that I could replicate it at home. The result is best described by my husband, who replied “Wow. Home run.”

Get the recipe

nunmonkmcfisticuffs:

This is where I brag about my ability to cook.
This is a Banana Blancmange I made. It’s kind of like Flan’s gelatinous cousin.
The little square plate cost me a solid two dollars, and the lovely fake granite counter-top I photographed it on has ceased to exist now that I live in a crappy apartment in New York. All the same, it was a very pretty dish, and the garnish was edible.
Also, if anyone else out there is as clueless as I was as to how to pronounce “Blancmange”?
It’s “Bluh-Monj”.

nunmonkmcfisticuffs:

This is where I brag about my ability to cook.

This is a Banana Blancmange I made. It’s kind of like Flan’s gelatinous cousin.

The little square plate cost me a solid two dollars, and the lovely fake granite counter-top I photographed it on has ceased to exist now that I live in a crappy apartment in New York. All the same, it was a very pretty dish, and the garnish was edible.

Also, if anyone else out there is as clueless as I was as to how to pronounce “Blancmange”?

It’s “Bluh-Monj”.

rassybabiie:

EGGNOG POUND CAKE WITH CRYSTAL RUM GLAZE
Ingredients
2 ¾ cups (385g) all purpose flour 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon freshly grated nutmeg 1 cup (226g/2 sticks) unsalted butter, room temperature 2 cups (400g) granulated sugar 3 large eggs 1 cup (240ml) store-bought refrigerated eggnog – I used homemade, recipe follows 1 teaspoon vanilla extract ¾ cup (83g) dried cranberries, tossed with 1 teaspoon all purpose flour
Crystal rum glaze: ¾ cup (150g) granulated sugar 2 tablespoons dark rum 2 tablespoons water
Directions
Preheat the oven to 180°C/350°F. Butter and flour a 10-cup capacity Bundt pan.
In a medium bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
In the large bowl of an electric mixer, cream butter on medium-low speed  until smooth. Gradually add the sugar then continue beating until light  and fluffy, about 5 minutes. Scrape the side of the bowl.
Beat in the eggs, one at a time, and scrape the sides of the bowl  occasionally. On the lowest speed, add the flour mixture in four  additions alternately with the eggnog in three additions, beginning and  ending with the dry ingredients. Scrape the sides of the bowl again. 
Beat in the vanilla. With a rubber spatula, gently fold in the  cranberries. Spoon the batter into the prepared pan and smooth the  surface.
Bake for 55-65 minutes or until the cake is golden and risen and a  skewer inserted in the center comes out clean. Cool in the pan over a  wire rack for 10 minutes – in the meantime, make the glaze: place the  sugar, rum and water in a small bowl and mix to combine. 
Carefully unmold the cake onto the rack and, using a pastry brush, coat  the top and sides of the cake with the glaze. Cool completely before  slicing and serving.
Serves 20

rassybabiie:

EGGNOG POUND CAKE WITH CRYSTAL RUM GLAZE

Ingredients

2 ¾ cups (385g) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup (226g/2 sticks) unsalted butter, room temperature
2 cups (400g) granulated sugar
3 large eggs
1 cup (240ml) store-bought refrigerated eggnog – I used homemade, recipe follows
1 teaspoon vanilla extract
¾ cup (83g) dried cranberries, tossed with 1 teaspoon all purpose flour

Crystal rum glaze:
¾ cup (150g) granulated sugar
2 tablespoons dark rum
2 tablespoons water

Directions

  1. Preheat the oven to 180°C/350°F. Butter and flour a 10-cup capacity Bundt pan.
  2. In a medium bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
  3. In the large bowl of an electric mixer, cream butter on medium-low speed until smooth. Gradually add the sugar then continue beating until light and fluffy, about 5 minutes. Scrape the side of the bowl.
  4. Beat in the eggs, one at a time, and scrape the sides of the bowl occasionally. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the dry ingredients. Scrape the sides of the bowl again.
  5. Beat in the vanilla. With a rubber spatula, gently fold in the cranberries. Spoon the batter into the prepared pan and smooth the surface.
  6. Bake for 55-65 minutes or until the cake is golden and risen and a skewer inserted in the center comes out clean. Cool in the pan over a wire rack for 10 minutes – in the meantime, make the glaze: place the sugar, rum and water in a small bowl and mix to combine. 
  7. Carefully unmold the cake onto the rack and, using a pastry brush, coat the top and sides of the cake with the glaze. Cool completely before slicing and serving.

Serves 20

(Source: stttttttttttttttt)

oohhhbaby:

roasted vegetable lasagna stack
projecttastytreats:

Asian Peanut Noodles with Chicken Adapted from Family Favorite RecipesGina’s Weight Watcher RecipesServings: 6 • Serving Size: 1/6th of recipe• Old Points: 6 pts• Points+: 8 ptsCalories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g Light Peanut Sauce:
14.5 oz fat free chicken broth (vegetarians use vegetable broth)
5 tbsp better’n peanut butter
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger
2 cloves garlic, minced

   
16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp sesame oil 
8 oz rice noodles

   
3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw 
1 cup bean bean sprouts
2 tbsp chopped peanuts 
1 lime, sliced 
cilantro for garnish (optional)
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.

projecttastytreats:

Asian Peanut Noodles with Chicken
Adapted from Family Favorite Recipes
Gina’s Weight Watcher Recipes
Servings:Serving Size: 1/6th of recipe• Old Points: 6 ptsPoints+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Light Peanut Sauce:

  • 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
  • 5 tbsp better’n peanut butter
  • 1 tbsp Sriracha chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce (use Tamari for gluten free)
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
 
  • 16 oz chicken breast, cut into thin strips
  • salt and pepper (to taste)
  • 1 tbsp Sriracha chili sauce (more or less to taste)
  • juice of 1/2 lime
  • 5 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tbsp sesame oil
  • 8 oz rice noodles
 
  • 3/4 cup green onion, chopped
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups cup shredded broccoli slaw 
  • 1 cup bean bean sprouts
  • 2 tbsp chopped peanuts 
  • 1 lime, sliced
  • cilantro for garnish (optional)


For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.


Boil water for the noodles cook pasta according to package instructions.


Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.


Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.


Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.


Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.

(via chefdavidjmarteau)

aperture24:

spicy chicken skewers with a papaya salsa

aperture24:

spicy chicken skewers with a papaya salsa

(via chefdavidjmarteau)

oohhhbaby:

raw chipotle cacao brownies
theurbaneater:

 
Super-eggy Scrambled Eggs

3 large eggs2 large egg yolksscant tablespoon butterfine grain sea salt
Oregano Pesto
3/4 cup extra-virgin olive oil1/4 cup fresh oregano, chopped1/4 cup fresh parsley, chopped1 large garlic clove1/4 teaspoon fine grain sea salt, plus more to taste.
toasted sunflower seeds, (optional)

Whisk the eggs, yolks, and a good pinch of salt until combined. Set aside while you make the oregano pesto by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed.
To cook the eggs, melt the butter in a large, heavy bottomed skillet over medium heat until it starts to foam. Add the eggs and stir gently with a spatula. Continue stirring, folding up the cooked egg from the bottom of the pan until the eggs are nearly set - remember they will continue to cook a bit after you turn them out of the skillet. Season with more salt (and pepper, if you like) to taste, and serve drizzled with pesto and a sprinkling of seeds.
Serves 2-3, but feel free to double, or triple the recipe for larger get-togethers.

theurbaneater:

Super-eggy Scrambled Eggs

3 large eggs
2 large egg yolks
scant tablespoon butter
fine grain sea salt

Oregano Pesto

3/4 cup extra-virgin olive oil
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 large garlic clove
1/4 teaspoon fine grain sea salt, plus more to taste.

toasted sunflower seeds, (optional)

Whisk the eggs, yolks, and a good pinch of salt until combined. Set aside while you make the oregano pesto by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed.

To cook the eggs, melt the butter in a large, heavy bottomed skillet over medium heat until it starts to foam. Add the eggs and stir gently with a spatula. Continue stirring, folding up the cooked egg from the bottom of the pan until the eggs are nearly set - remember they will continue to cook a bit after you turn them out of the skillet. Season with more salt (and pepper, if you like) to taste, and serve drizzled with pesto and a sprinkling of seeds.

Serves 2-3, but feel free to double, or triple the recipe for larger get-togethers.