For the little Julia Child in us all

Jun 15

(via staybeautifulkid)

May 6

id-ratherbesleeping:

theveggieblackboard:

VEGAN RECIPE FOR HEALTHY GLUTEN-FREE STUFFED PEPPERS - “PEPPER PORN”  

      10 mushrooms 
        5 peppers
        1 cup of rice 
        1 leek 
        1 onion
        1 clove of garlic
        1 big bowl of kale (the more the merrier) 
        1 tsp sesame oil 
        2 tsp soy sauce
        1 handful of walnuts

Start off by boiling the rice, should take about 20 - 30 minutes. Whilst it’s boiling away start chopping all the vegetables. Heat sesame oil, soy sauce and a splash of water in the frying pan and add the kale (preferably with stems removed). Chuck the rest of the vegetables and walnuts in the pan, once the kale is tender. Fry on a low heat for another 5 – 10 minutes. By now the rice should be cooked and it can be added into the pan. Stir furiously and add salt and pepper to taste or anything else you fancy. Cut peppers in half and stuff them to the brim. Place the filled peppers in preheated oven at about 180° degrees for 20 minutes. If you like the peppers soft all the way through, start roasting the peppers a wee bit before stuffing them. Once the stuffing is all crispy and nice on top; serve with a rocket salad and balsamic dressing. NOM NOM NOM. 

 

WHY IT’S WONDERFUL 

Let’s start with the kale; it’s a one of my favourite foods. Stuffed with fibre, iron, vitamin k, vitamin a, vitamin c, calcium and anti-oxidants. Per serving it contains about 9 calories. It most definitely counts as a super food.  I love it and eat it almost every day.

Moving on to the wonderful walnut, a great source of the all-important omega-3 fatty acids and minerals. It supplies you with manganese, copper, potassium, calcium, zinc, iron, magnesium and selenium. The brown rice is full of energy, healthy carbohydrates and protein. The fibre in the rice will also give your fat burning a little boost. Nice one.

Oooohhhh

(via kendimples)

Apr 30

(Source: luginub, via damnstyles)

Apr 26

Miss Andry’s Guide to Pastries & Sweets pt. II
Part I
Design Tech, 2013

Apr 26

Miss Andry’s Guide to Sweets & Pastries pt. I
Part. II
Design Tech, 2013

Mar 14

(Source: luginub, via philnotfeel)

prettygirlfood: General Tso’s Chicken Ingredients: Serves 4 1/4 cup chicken stock 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 tablespoons hoisin sauce 2 teaspoon Sriracha sauce 2 teaspoons sesame oil 3 tablespoons sugar 1/3 cup + 2 teaspoons cornstarch, divided 1 pound boneless skinless chicken breasts, but into bite-sized chunks 2 tablespoons dry white sherry Peanut oil, for frying 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 6-8 “Japonese” dried red whole chilis 3 scallions, white and green parts, cut into half inch chunks Method: In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth. In another bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes. When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, bring peanut oil to 325 degrees. Add chicken and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. Remove from skillet and drain on paper towels. Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with steamed rice.
Mar 13

prettygirlfood:

General Tso’s Chicken

Ingredients: Serves 4

  • 1/4 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 teaspoon Sriracha sauce
  • 2 teaspoons sesame oil
  • 3 tablespoons sugar
  • 1/3 cup + 2 teaspoons cornstarch, divided
  • 1 pound boneless skinless chicken breasts, but into bite-sized chunks
  • 2 tablespoons dry white sherry
  • Peanut oil, for frying
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 6-8 “Japonese” dried red whole chilis
  • 3 scallions, white and green parts, cut into half inch chunks

Method:

  1. In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.
  2. In another bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.
  3. When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, bring peanut oil to 325 degrees. Add chicken and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. Remove from skillet and drain on paper towels.
  4. Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with steamed rice.

Mar 5

cookingformorons:

hpismyspiritanimal:

the-raggedy-timelord:

thecakebar:

Today is national pie day (1/23/13)!!!!!!

Recipes for Pies and Tarts! (recipes)

Tips and Tricks so your pie comes out PERFECT HERE!

image

I’m gonna need a bigger mouth

HAVE A MOTHER FUCKING PIE MASTERPOST

(via kendimples)

Mar 4
Jan 24

(Source: food-gifs, via redhairandsparklingeyes)