Dinner today... fried fish! We have fried red mullet, which I coated in a cornmeal and flour mixture before frying, served with rice and organic and locally grown kidney beans, topped with a sautéed red onions, tomatoes, green olives and white wine sauce. Bon Appetit! *
Saw this lady on Shark Tank promoting savory oatmeal. Been wanting to try it for a while because oats are loaded with fiber and at my age its the one the thing I track daily. •
I decided to test a lil savory bite of oatmeal with sautéed greens and pine nuts. •
I tried it before the brown sugar and walnuts and guess what? •
It works! •
It is really really good. •
Now I can have oatmeal for breakfast and dinner. I’ll be playing around more with different veggies with oatmeal. •
Pretty excited about it because we need more fiber than most of us get. We put so much emphasis on protein as if we’re all body building when I think we should focus more on fiber. •
There. I’ve declared it! Savory oatmeal works! •
It is good. •
Try it. •
Remember when trying something new in the kitchen test with a small amount so you don’t waste food. •
Stay connected right here for more tips on food that tastes good.
Join us on Friday 25th January for the ultimate Burn’s Night supper club with Naked Grouse Whisky. Dust off the family tartan and get ready for a Scottish meat feast of magnificent proportions… BOOK NOW! 🍽 @naked_grouse 🥂⠀
2 45 minutes ago
The Easy Rider Hat🖤DM for boutique locations and sales inquiries. I ship!📦
Last night’s dinner makes the best lunch! Farro with roasted butternut squash, tamari roasted tofu, kale, raw carrots, sesame seeds and peanuts with a spicy peanut dressing. 😋 #dineinwithme#plantbasedlunch#grainbowl
Pastrami Croquettes is the current feature at @eatwsk1
swiss cheese, cabbage slaw, horseradish-mustard sauce
1 1412 minutes ago
Fecking hell that was good. Crispy chilli beef stir fry fakeaway; husband said it’s better than any takeaway version he’s ever had — high praise indeed. That may have just made the list of things I actually cook again! And twenty minutes later my mouth is still gently tingling from the 🌶. Nice.
1 612 minutes ago
I am very excited to have just booked a trip to Naples. Gimme allllllll the pizza 🍕🍕🍕🍕. These ones are not so authentic and made in my garden at home 😂. Still tasty though!
Anyone got any recommendations for Naples? Where do I need to go/eat?? Let me know in the comments ⬇️⬇️⬇️⬇️
I know I haven’t post in a while, but today I made the best baked salmon ever!! I have to share this delicious dish!!
2 2014 minutes ago
Today’s weather in Indianapolis has me reminiscing about one of my favorite restaurants in FL- the Columbia. Their red sangria is an absolute must-try, in addition to their 1905 salad and just about everything else on the menu. 🍷🥗 If you’re interested in dining at Florida’s oldest restaurant, check out their website for locations. The original Columbia began in Tampa’s Ybor City & is still open for service.
1 1014 minutes ago
Gluten and I have a complicated relationship made worse by the fact that my husband LOVES good bread.
I keep a starter going so I can bake bread for him, or those occasions when I want to splurge (I’m moderately allergic to wheat). But sometimes a busy schedule means spur of the moment meals and no fed starter to get bread going. .
Enter the quick 3 ingredient no-knead skillet bread.
With just flour, salt, yeast and water it becomes a blank canvas for add-in’s like cheese, garlic, herbs, vegetable like roasted red peppers, even meats. The best part is that it doesn’t require a 24 hour rest. It makes a smaller loaf as well, perfect for dinner with leftovers for slicing for sandwiches...or toast...the next day.
Easy No Knead Skillet Bread
• 2 cups water warm
• 2 1/4 tsp instant yeast
• 3 1/2 cups all-purpose flour
• 2 tsp salt
• (optional) cheese, meats, a handful of herbs...whatever makes you happy, or omit it entirely.
1. Fill a 2 cup or larger measuring cup with warm water, sprinkle yeast over the top and set aside.
2. In a large bowl, mix together the flour, salt and and any add-in’s until well combined.
3. Make a well on the Center of the flour, and begin to pour in the water and yeast while stirring with a rubber or silicone spatula to combine. .
4. Cover the bowl with a clean kitchen towel and move it to a warm and draft free spot and it to rise for about one hour, or until doubled in size.
5. Oil a 10” skillet (bottom and sides), then gently loosen the risen dough from the bowl with a clean rubber/silicone spatula and transfer it to the oiled skillet. Cover again with a towel (I use a large overturned stainless steel bowl and let it rest for another 30 minutes) .
6. Preheat your oven to 450F. Bake the bread for approximately 30 minutes. .
7. Allow the bread cool in the skillet for 10 minutes, then carefully remove it from the skillet to a wire rack and allow it to cool before slicing. .
The link is in my profile as well 😊
💥 Nose To Tail Supper Club 💥⠀
On Thursday 31st January we’ll be hosting our very own Nose To Tail supper club as part of @danddlondon’s ‘Waste not, want more’ campaign. ♻️⠀Our chefs will be using all cuts of lamb, even those usually unwanted, and turning them into something special! View the menu on our website! 🐑🐑🐑⠀
Tickets are priced at £55pp! BOOK NOW!
1 2517 minutes ago
Being in Tokyo for so many days was really nice but I do enjoy being back home!!💖🏠Would you be interested in seeing some of the things I got myself during this trip? You already saw some of them here ✨
Evet. Herkese iyi akşamlar. Size bir kar klasiği ile geldim. Miseler gibi sıcak çikolata. Ama az kalorili sağlıklısından. İçinde ne saçma sapan koruyucular nede saçma sapan tatlandırıcılar var.
1 bardak süte 1 yemek kaşığı kakao ve eğer isterseniz bal. Bu kadar. Ben genelde bal eklemiyorum bana böylede çok lezzetli geliyor ama tabiki alışık olmayan biri için iyi olmayabilir tadı. 1bardak sütünüz ve kakaonuzu cezveye alıp kaynatın. Kaynattıktan sonra "ilk sıcak" diye tabir ettiğimiz dil kabartan sıcağının geçmesini bekleyin😝 daha sonra eğer tatlandırmak isterseniz içerisine bir tatlı kaşığı veya daha tatlı isterseniz daha fazlası ni koyup karıştırın. 😁😁😁😁
Sonra ne yapacağınız i söylememe gerek yok herhalde. 😃Tabikide sıcak çikolatanızı en sevdiğiniz fincana koyup kar manzarasının tadını doyasıya çıkaracağınız bir camın önüne battaniye ile kurulmak. Eğer isterseniz de akabinde bana yaptığınız sıcak çikolatanın fotoğrafınk yollamak.😋😋😋😋 herkese mutlu günler diliyorum... şifa olsun☺
To make a delicious /rezz ‘a djej/ you need three things:
1. The perfect blend of spices for the rice and meat
2. Chicken so moist, that the thought of having sauce doesn’t even cross your mind
3. Lots and lots (and lots) of fried slivered almonds and pine nuts or ‘snow bar’ as my cousin @miraadra used to call them - the good quality ones that you find in Lebanon (Baladi) or the Spanish kind.
Good thing Mona’s recipe has got you covered. Soon in #mamaghannouj
Chiunque abbia mai fatto una Sacher sa quanto possa essere difficile darle forme diverse rispetto al classico cerchio.
La base della Sacher è umida, quindi tagliarla e maneggiarla diventa molto rischioso.
Proprio per questo ho rischiato di vedere ore di lavoro sbriciolarsi tra le mani... poi c’era un altro problema fondamentale...”Una volta glassata, come faccio a trasportarla dalla griglia al piano espositivo??” Non è stato semplice, ma con tanta pazienza (e tante parolacce😂🤬) questo è il risultato finale..
E ne vado molto orgogliosa! ✌🏻
SACHER AI FRUTTI ROSSI
45 5177 hours ago
Cactus & Succulents cupcakes 🌵✨
13 4562 hours ago
New Years Resolution: Eat more vegan tacos! 🌮🌮 Who’s with me?!
These Smoky Tempeh + Lentil Tacos are fast, easy, and SO flavorful!
I teamed up with @yellowbirdsauce to bring you these protein-rich tacos made with their Ghost Pepper Condiment!
If you’re a fan of hot sauce, you simply MUST check out this brand. The condiments (they’re thicker and way more delicious than other hot sauces) are made from vegetables, fruits, and spices with no added sugar or preservatives. Find them online or at @wholefoods 😛
Full recipe link in profile and stay tuned for an UNBELIEVABLE baked taquito recipe I made using the leftover taco filling!
Recetón en Las Vegas!! 😍😍😍
Las mandarinas 🍊 están en su mejor momento y este bundt de choco, mandarina 🍊 y vainilla te está haciendo ojitos!!🤪🤪🤪
Apunta y corre 🏃♂️ a la cocina a hacerlo para merendar! 🍰
INGREDIENTES -3 huevos L
-50 gr mantequilla -150 gr de harina
-125 gr de mandarina SIN PELAR 🍊
-100 gr azúcar -Vainilla
-50 gr Cacao -1 cchta levadura química -Sal .
✅Mezcla bien mantequilla y azúcar y añade los huevos.
✅Tamiza los ingredientes secos ✅Lava la mandarina 🍊y tritura con piel incluida hasta obtener un puré ✅Mezcla todos los ingredientes hasta obtener una masa homogénea ✅Prepara un molde MEDIANO de bundtcake y hornea a unos 170-180 grados durante 40 min.
Fácil??? No, fácil no, lo siguiente y además bonito. No te lo parece? .
The most amazing and delicious CUCUMBER SALAD you will ever eat in your whole entire life. And proof that even simple salads can totally knock your socks off 🤗🥒🥑 #vegetarian#glutenfreerecipes#lowcarbdiet#cucumbersalad#theforkedspoon .
🌟 Tap @theforkedspoon and click link in profile for links to all my RECIPES 👆👆👆 Or you can find the complete recipe and full post here >>
>>For the pickled onions (optional) 2 medium red onions, thinly sliced 5 cups boiling water 1 cup rice vinegar 1 tsp sugar
>>For the vinaigrette 2 tbsp olive oil 4 tbsp red wine vinegar 3 cloves garlic, minced 1 shallot, minced 1 tsp salt 1/2 tsp freshly cracked black pepper 1 tsp dried oregano
>>For the salad 2 large English cucumbers, sliced into thin rounds 2 avocados, ripe, yet firm 1/2 cup casero cheese, (or feta), crumbled
15 42515 hours ago
“All our dreams can come true if we have the courage to pursue them” Walt Disney
Do you think that’s true?...like for real...or, it’s just some pretty wishful thinking that we love to read on Instagram ?
I wonder 🤔🤔🤔 !!!
CREAMY PUMPKIN PASTA by @thrivingonplants 💛 Recipe:⠀
1. Preheat oven to 200*C. Cut up 750g butternut pumpkin/squash into large chunks, 1 large onion into quarters & peel 2 garlic cloves. Place onto a lined baking tray and bake for 40 minutes until golden.⠀
2. In the meantime, cook one packet of pulse pasta according to packet instructions. Drain, return to pot and set aside.⠀
3. Add roast veg into the blender with 1 cup canned coconut milk, 1 tsp dried rosemary, 1 veggie stock cube, dash of ground black pepper & blend until smooth.⠀
4. Taste and adjust salt as needed. Pour into the pot & gently heat until warmed. Serve immediately! Enjoy! #veganfoodspace#veganlunch#lunchideas#vegandinner#dinnerideas
49 436423 hours ago
WHAT IS JAPANESE CHEESECAKE?! Unlike New York cheesecake, Japanese cheesecake is more like a cross between angel food cake and a soufflé: so light and airy that it jiggles when poked, with a hint of tang and sweetness from the cream cheese. Its crumb is so delicate and soft that it’s sometimes known as “cotton” cheesecake. And real talk? It only took me six times to nail the recipe. 💆🏻♀️ But worth it? Absofrigginlutely. See all my failed attempts on IG Stories, and get the recipe for this perfect one in today’s blog post via the link in my profile.
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