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I made this tonight. Sort of. The recipe is designed to be done in a rice cooker, which I do not have. So I ended up doing it on the stove and I made quite a few modifications (because I didn’t have some ingredients and laziness).
I sauteed 1.5 cups of a frozen mirepoix mix in oil with garlic. Then I added some cumin and curry powder along with a bit of red pepper and let that saute for a minute. Then I added 4 cups of vegetable stock and 1.75 cups of green lentils and let it simmer. I had to add more vegetable stock as the other was absorbed by the lentils. I ended up using 8 cups total. Each time I added some stock, I added a bit more cumin and curry. I didn’t add any extra salt. I served it with some Basmati rice.
(via Vegan Yellow Split Pea Dal Recipe | Vegetarian Times)

I made this tonight. Sort of. The recipe is designed to be done in a rice cooker, which I do not have. So I ended up doing it on the stove and I made quite a few modifications (because I didn’t have some ingredients and laziness).

I sauteed 1.5 cups of a frozen mirepoix mix in oil with garlic. Then I added some cumin and curry powder along with a bit of red pepper and let that saute for a minute. Then I added 4 cups of vegetable stock and 1.75 cups of green lentils and let it simmer. I had to add more vegetable stock as the other was absorbed by the lentils. I ended up using 8 cups total. Each time I added some stock, I added a bit more cumin and curry. I didn’t add any extra salt. I served it with some Basmati rice.

(via Vegan Yellow Split Pea Dal Recipe | Vegetarian Times)

therealmardallie:

My last smoothie recipe:

1 cup almond milk (unsweetened)
1 kiwi - peeled
1/2 cup blueberries
1/2 cup strawberries
1 frozen banana
2 good handfuls of fresh spinach - 2-3 cups?
2 scoops protein powder

If you use fresh fruit just toss in a couple ice cubes to make it colder.

YUM.

Look what my mom is making.

(Chicken, pesto, tomatoes, olives and Romano and mozarella)

Look what my mom is making.

(Chicken, pesto, tomatoes, olives and Romano and mozarella)

I need to make this again. It’s been quite a while (I leave out the eggplant though - I’m just not a fan).
(via Harvest Tagine Recipe - Relish)

I need to make this again. It’s been quite a while (I leave out the eggplant though - I’m just not a fan).

(via Harvest Tagine Recipe - Relish)

This is the dish I put together this morning in the crock pot (I do not use this often enough). It doesn’t look that pretty but it was so tasty and hit the spot when i got home from work. 
I’ll post the recipe for the stove top version but the crock pot version is to put everything in the crock pot at once and leave it on low. 

2 tbsp. oil (I didn’t add this to the crock pot)
1.5 cups diced onions
2 cups chopped tomatoes
2 tsp tomato paste
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp turmeric
1 tsp garam masala
3 tbsp minced ginger
1 tbsp minced garlic
1.5 cups red lentils
4 cups vegetable stock
6 carrots, chopped
2 parsnips, chopped
12 Brussell sprouts, halved
2 cups shelled edamame beans
salt and pepper to taste
In a large pot on medium-high heat, heat oil. Add onions and saute for 1-2 minutes, until translucent. Add tomatoes, tomato paste, coriander, cumin, turmeric, garam masala, ginger and garlic and cook until tomatoes soften. Then add lentils, stock and remaining veggies and beans. Add enough water to cover veggies. Bring to a boil, then reduce heat and simmer 35-40 minutes. Add salt and pepper to taste and more water if it becomes too thick.

I used canned tomatoes, frozen onions, frozen edamame and Brussell sprouts so there was plenty of liquid in there when I got home. I ate it over some rice.
The recipe was from this cook book.

This is the dish I put together this morning in the crock pot (I do not use this often enough). It doesn’t look that pretty but it was so tasty and hit the spot when i got home from work. 

I’ll post the recipe for the stove top version but the crock pot version is to put everything in the crock pot at once and leave it on low. 

  • 2 tbsp. oil (I didn’t add this to the crock pot)
  • 1.5 cups diced onions
  • 2 cups chopped tomatoes
  • 2 tsp tomato paste
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 3 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1.5 cups red lentils
  • 4 cups vegetable stock
  • 6 carrots, chopped
  • 2 parsnips, chopped
  • 12 Brussell sprouts, halved
  • 2 cups shelled edamame beans
  • salt and pepper to taste

In a large pot on medium-high heat, heat oil. Add onions and saute for 1-2 minutes, until translucent. Add tomatoes, tomato paste, coriander, cumin, turmeric, garam masala, ginger and garlic and cook until tomatoes soften. Then add lentils, stock and remaining veggies and beans. Add enough water to cover veggies. Bring to a boil, then reduce heat and simmer 35-40 minutes. Add salt and pepper to taste and more water if it becomes too thick.

I used canned tomatoes, frozen onions, frozen edamame and Brussell sprouts so there was plenty of liquid in there when I got home. I ate it over some rice.

The recipe was from this cook book.

Channa Masala Chole Chana - By Vahchef @ Vahrehvah.com (by VahChef)

fatchance:

Together we shucked two pints of select Clay Bank oysters. Tomorrow I’ll feast on fried oysters for lunch, and a bowl of oyster stew for dinner to keep me warm during our next big snow.
FatChance Oyster Stew
Saute two tablespoons of finely grated shallot or onion in 1 tablespoon butter, until onion is soft and fragrant. Add 2 cups of cream or half-and-half and 1 cup of shucked oysters and their liquor. Raise heat but do not bring to a boil, and cook for about five minutes. Add salt and freshly ground black pepper to taste. Serve immediately. Oyster crackers are a traditional accompaniment, but plain old saltine crackers work just as well. 

fatchance:

Together we shucked two pints of select Clay Bank oysters. Tomorrow I’ll feast on fried oysters for lunch, and a bowl of oyster stew for dinner to keep me warm during our next big snow.

FatChance Oyster Stew

Saute two tablespoons of finely grated shallot or onion in 1 tablespoon butter, until onion is soft and fragrant. Add 2 cups of cream or half-and-half and 1 cup of shucked oysters and their liquor. Raise heat but do not bring to a boil, and cook for about five minutes. Add salt and freshly ground black pepper to taste. Serve immediately. Oyster crackers are a traditional accompaniment, but plain old saltine crackers work just as well. 

food52:

Put down the phone — give your dialing finger a rest. Tonight you’re making curry. 

Read more: 9 Curry Recipes to Spice Up Your Winter Routine on Food52.

(via herestothehalcyon)

copyright1977:

I’ve been waiting for this information to fall into my lap. Because, you know, google is hard.

copyright1977:

I’ve been waiting for this information to fall into my lap. Because, you know, google is hard.





I made this today and did a quick soak of the beans (boiled them for a few minutes then let them sit for about 40 minutes) before I added them to the crock pot. I also just got some deli ham. It’s very tasty. I just used a potato masher to break up the sweet potatoes and beans to thicken the broth. I am too lazy to puree most days (I need an immersion blender).


Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker}





If you want to up the smoky flavor of this delicious soup, sub in smoked paprika for the regular. I’ve made this soup twice and the dry beans cooked perfectly tender without being presoaked, however, several people commented in this recipe that their beans weren’t quite tender (especially those that live at high altitude) after slow cooking all day, so if that concerns you, soak the beans in cool water overnight before using in the recipe. A recipe like this yields the perfect style of ham for this recipe; however, if you don’t have any leftover ham, your neighborhood deli is a great place to buy - have them slice the ham thick so the dices of ham are chunky rather than thin. PS: this cooked and cooled soup freezes magnificently.




INGREDIENTS
1/2 cup diced yellow or white onion
2 cloves of garlic, finely minced or pressed
2 cups cooked, diced ham (see note)
1 large sweet potato, peeled and diced
1 pound dry white beans, like Great Northern, rinsed (see note)
1 1/2 teaspoons paprika (see note)
1 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
4-6 slices bacon or turkey bacon, diced
DIRECTIONS
Combine all the ingredients except the bacon in a 5-quart slow cooker and cook on low for 8-9 hours (see the note about presoaking the dry beans).
Carefully puree 1/2 to 3/4 of the soup in a blender (hot soups like to expand in the blender so only fill the blender halfway and process in batches, if needed). I don’t love the idea of pureeing ham, call me crazy, so I tried my best to scoop out ladles of soup to blend that were free of ham. Alternately, you could use an immersion blender and get in there with it and go to town (leaving the soup with as much texture as you desire).
Add additional salt and pepper to taste, if needed.
Cook the bacon in a hot skillet until crisp; drain on paper towels. Serve the soup with crumbled bacon on top.





Recipe Source: adapted from Everyday Reading, inspired from Our Best Bites

(via Mel’s Kitchen Cafe | Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker})
I made this today and did a quick soak of the beans (boiled them for a few minutes then let them sit for about 40 minutes) before I added them to the crock pot. I also just got some deli ham. It’s very tasty. I just used a potato masher to break up the sweet potatoes and beans to thicken the broth. I am too lazy to puree most days (I need an immersion blender).
Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker}

If you want to up the smoky flavor of this delicious soup, sub in smoked paprika for the regular. I’ve made this soup twice and the dry beans cooked perfectly tender without being presoaked, however, several people commented in this recipe that their beans weren’t quite tender (especially those that live at high altitude) after slow cooking all day, so if that concerns you, soak the beans in cool water overnight before using in the recipe. A recipe like this yields the perfect style of ham for this recipe; however, if you don’t have any leftover ham, your neighborhood deli is a great place to buy - have them slice the ham thick so the dices of ham are chunky rather than thin. PS: this cooked and cooled soup freezes magnificently.

INGREDIENTS

  • 1/2 cup diced yellow or white onion
  • 2 cloves of garlic, finely minced or pressed
  • 2 cups cooked, diced ham (see note)
  • 1 large sweet potato, peeled and diced
  • 1 pound dry white beans, like Great Northern, rinsed (see note)
  • 1 1/2 teaspoons paprika (see note)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups low-sodium chicken broth
  • 4-6 slices bacon or turkey bacon, diced

DIRECTIONS

  1. Combine all the ingredients except the bacon in a 5-quart slow cooker and cook on low for 8-9 hours (see the note about presoaking the dry beans).
  2. Carefully puree 1/2 to 3/4 of the soup in a blender (hot soups like to expand in the blender so only fill the blender halfway and process in batches, if needed). I don’t love the idea of pureeing ham, call me crazy, so I tried my best to scoop out ladles of soup to blend that were free of ham. Alternately, you could use an immersion blender and get in there with it and go to town (leaving the soup with as much texture as you desire).
  3. Add additional salt and pepper to taste, if needed.
  4. Cook the bacon in a hot skillet until crisp; drain on paper towels. Serve the soup with crumbled bacon on top.

Recipe Source: adapted from Everyday Reading, inspired from Our Best Bites

(via Mel’s Kitchen Cafe | Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker})

When we honestly ask ourselves which person in our lives mean the most to us, we often find that it is those who, instead of giving advice, solutions, or cures, have chosen rather to share our pain and touch our wounds with a warm and tender hand.

- Henri Nouwen

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