It’s an easy recipe that practically cooks itself, and leftovers the next day are even better than the freshly cooked dish. This stew is so good. Tender pieces of meat, onions, and creamy okra are swimming in a rich tomato broth. The spices - paprika and cumin - add depth and warmth. It’s a wonderfully comforting dish and it’s just perfect when it’s cold outside. Although this is not a quick recipe, it’s very easy to make....
Gluten free blueberry muffins in one bowl I’m kind of lazy in the kitchen. I like it when I can make my muffins and only dirty one bowl. Here is how you accomplish the one bowl method. Start with the dry ingredients – combine them in a large mixing bowlMake a hole in the center of the dry ingredientsAdd the wet ingredients and whisk them together gently in the holeStir the whisked wet ingredients into the dry ingredientsFold in the blueberriesPortion out into muffin tinBake...
In fact, if we are friends, and you have an occasion coming, expect a bottle. My love runs that deep. Why Bar Keepers Friend is the Best Friend I met Bar Keepers Friend when I was 18, and working at Nectar’s in Burlington, Vermont. It was love at first use. After a grueling shift slinging beer and shaking margaritas, a co-worker introduced me to the miracle cleanser that is now a staple in my cleaning regime....
Ingredients 2 to 3 whole sausages in casings (about 1 lb.) 1 bunch kale (about 1 lb.), stems removed and roughly chopped 10 large eggs 2 cups milk 1/2 tsp. salt 1/4 tsp. black pepper 1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 4 oz sun-dried tomatoes 6 english muffins, split Instructions Heat a large skillet over medium heat. Cook the sausages in the pan for about 7 minutes, flip, then cook 7 minutes more....
We have tried several paleo brownie recipes before and most of them were dry and didn’t really taste like a “real” brownie. Paleo brownies tend to have a pretty bland consistency and flavor. Not these paleo brownies. The best thing we can say about these paleo brownies is – they don’t taste like paleo brownies! They have the right consistency and have the chewy consistency you want when you sink your teeth into a brownie....
I Still Have A Semi Sweet Tooth It would be a lie to say that I’ve given up treats since going Paleo, because I haven’t, but the sweets and treats I enjoy now are way different than they were before. Most of the treats I indulge in now are made at home where I focus on using real food ingredients and natural sweeteners, like the pure maple syrup used in these Paleo lime bars....
So we set out on a quest and started trying various pizza recipes we found online. We finally found a REALLY good one from Bill and Hayley at Primal Palate. In their cookbook, Make it Paleo II, they have a recipe called Nightshade-Free Pizza and it’s really good! We’ve made it so many times, and enjoyed it with various toppings. After doing a food sensitivity test, and cutting out coconut (for a while), we decided to try to remake the Primal Palate crust sans coconut…and here’s our result!...
This recipe recreates those same rich flavors—the tang and caramelized depth of cooked tomatoes and the light milky sweetness of the cheese, all balanced by starchy pasta—but it requires far less work and has become a quick weeknight staple at my house. A True 30-Minute Pasta Recipe This dish, like many of the best foods, was invented out of necessity. I first made it when a friend and former co-worker, Ben, gifted me a container of fresh, homemade ricotta a few years ago....
Now if you start with nutty roasted cauliflower, and add some Parmesan, some chopped prosciutto, a few roasted tomatoes, some garlic, and stir in some tender greens like baby arugula or spinach, and some pasta, you are firing on all taste cylinders. Tomatoes for the sweet and acid, greens for the bitter, and Parmesan and prosciutto for the salt and umami make this pasta dish almost impossible to put down once you start....
Feeling a bit overloaded with fruit dessert terms? Cobblers, crisps, crumbles, pies and dump cake! Phew! That’s a lot. We love them all, but we are particularly fond of dump cake because of how easy it is to put together and how amazingly delicious it is hot out of the oven with a scoop of vanilla ice cream on top! Can I use canned peaches instead of fresh or frozen?...
Aged tequila adds a caramel and toffee background to complement the fruit. Peach schnapps in place of the traditional triple sec amplifies the stone fruit even more. Lime zest brightens up the salt rim for a burst of citrus with each sip. Whether you’re by the pool, at a backyard BBQ, or running the grill, this summertime sipper will beat the heat no matter where you are. What’s a Margarita?...
Make Sangria for a Holiday Party Sangria is one of my favorite drinks to make for a party because it’s such a crowd pleaser. Plus, you can make it ahead of time. This means that during the party itself there’s no work for you at all. You can impress your friends with a drink that feels fancy, but still have time to actually enjoy your guests—and this drink! The Ingredients for This White Wine Sangria This sangria pairs white wine with pear nectar, diced pears, and some of the traditional spices that we associate with the holiday season—cinnamon, anise, and clove....
What Are Pecan Pralines Made Of? Pecan praline is a Southern confection traditionally made with sugar, corn syrup, milk, butter, and pecans. Our pecan pralines recipe calls for basically the same ingredients, but you don’t need to worry about adding corn syrup. We know not everyone is a fan. We do like to include a splash of vanilla for added warmth and flavor. It’s what makes our recipe a little bit unique!...
Yes! Pie crust can be used for savory fillings like these Pepperoni Pizza Pockets! The crispy, browned crust paired with creamy mozzarella and tangy pizza sauce is a winner. It’s like a portable pizza, or a mini-calzone, or even those store-bought Hot Pockets—except flakier! These are easy to make and great as a dinner served with a salad, or you can serve them for a hearty game day appetizer. Any way you serve them, they will be a hit....
Cooking meat on the bone is always the best way to slow cook meats, like with slow cooked Beef Short Ribs and Osso Bucco. The meat is juicier and I’m 100% convinced it’s more flavourful too! Welcome back to PERSIAN WEEK! This week it’s all about the aromatic smells and flavours of Persian food, the bright colours and the chest puffing as you airily tell your family and friends “oh, we’re just having a Persian Feast tonight....
Because of the natural sweetness of the pulp from ripe hachiya persimmons, this recipe uses only half a cup of added sugar! What Are Persimmons? Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves. They come in two varieties — Fuyu and Hachiya — with very different properties. Fuyu persimmons are short and squat, looking a bit like tomatoes; they are meant to be peeled, sliced, and eaten like apples....
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything! There is no greater purpose for a big bunch of fresh basil than to make a homemade classic Italian pesto, and it’s negligent of me to have not shared my “formula” until now! While basil is the classic version, there’s a wide variety of combinations available and I use the same recipe for all variations:...
This my friends is my happy accident. I had a fresh batch of quinoa and just a little bit of leftover succotash; I put them together, and WOW. That was good. So good I set out to make it intentionally, all in one pot. You see, succotash is essentially boiled corn and shell beans (in fact, the word “succotash” comes from a Narragansett word for boiled corn.) To cook quinoa, you have to boil it....
A perfect accompaniment to your afternoon cup of tea - this cake is full of vibrant spring flavours. I spotted this recipe whilst perusing through Delicious Magazine last week. I’m a bit of a hoarder when it comes to food magazines, and I still get a buzz when Delicious or Good Food arrives through the letterbox. I’ve got hundreds of copies stashed on various bookshelves, and they’re slowly taking over the conservatory....
Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy! You can also use melted butter to coat the fennel - it’s so good. If you’ve never tried fennel before, you’re in for a treat! The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish. The only caveat: a faint licorice flavor remains even after cooking, so if you’re not a fan of this particular flavor, here are some other vegetable recipes for you to try....
