For the little Julia Child in us all

id-ratherbesleeping: theveggieblackboard: VEGAN RECIPE FOR...

Mon, 06 May 2013 11:30:35 -0400

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

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Tue, 30 Apr 2013 15:56:54 -0400

Miss Andry’s Guide to Pastries & Sweets pt. IIPart IDesign...

Fri, 26 Apr 2013 10:38:56 -0400

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

Miss Andry’s Guide to Sweets & Pastries pt. IPart. IIDesign...

Fri, 26 Apr 2013 10:38:44 -0400

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

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Thu, 14 Mar 2013 10:02:28 -0400

prettygirlfood: General Tso’s Chicken Ingredients: Serves...

Wed, 13 Mar 2013 23:39:36 -0400

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.

cookingformorons: hpismyspiritanimal: the-raggedy-timelord: t...

Tue, 05 Mar 2013 14:52:03 -0500

cookingformorons:

hpismyspiritanimal:

the-raggedy-timelord:

thecakebar:

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

Recipes for Pies and Tarts! (recipes)

All-American Apple Pie

Apple and Pear Pie

Apple Caramel Cheesecake Pie with Toasted Pecans

Apple Cider Pie

Apple Galette

Apple Tarte Tatin

Apricot Pie

Autumn Pumpkin Cheesecake Pie

Blueberries ‘n Cream Pie

Blueberry Lattice Pie

Blueberry-Almond Tart

Blueberry-Apple Streusel Pie

Blueberry-Peach Galettes

Buttermilk Pie

Caramel Apple Pie

Cherry Pie

Cherry Pie with Cream Cheese Pastry Crust

Chocolate Buttermilk Pie

Chocolate Cream Pie

Chocolate Meringue Pie

Chocolate Raspberry Cheesecake Pie

Coconut & Lime Cream Cheese Pie

Coconut Custard Pie Coconut Custard Pie with Whipped Cream Topping

Coconut Pie

Creamy Lemon Meringue Pie

Decadent Chocolate Ganache Pie

Dutch Apricot Pie

Early American Buttermilk Pie

Easy Lemon Meringue Pie

Egg Custard Pie

French Apple Tart

Fresh Blueberry Pie

Fresh Cherry Cobbler

Fresh Lemon Curd Tart

Fresh Lemon Meringue Pie

Fresh Raspberry Tart with Lemon Filling

Fresh Strawberry Pie

Grandma’s Rhubarb Pie

Grandma’s Fresh Cherry Pie

Grape Pie

Individual Nectarine Tarts

Innkeeper Pie

Key Lime Pie

Key West Key Lime Pie

Lattice Cherry Pie

Latticed Peach Pie with Peach Brandy

Lattice-Top Mulberry or Blackberry Pie

Lemon Apple Chess Pie

Lemon Tart with a Lemon Pecan Crust

Lemon-Buttermilk Meringue Pie

Lime Custard Tart

L’orange and Citron Cream Cheese Tarte

Macadamia Nut Pineapple Tart

Margarita Key Lime Pie

Microwave Sour Cream Lemon Pie

Milky Way Tarts

Mississippi Mud Pie

No-Bake Lemon Cream Tart

Old Fashion Fresh Apricot Pie

Old Time Chess Pie

Old-Fashion Apple Pie

Old-Fashion Blueberry Pie

Old-Fashion Fruit Tart

Old-Fashion Pecan Pie

Old-Fashion Strawberry-Rhubarb Pie

Old-Fashioned English Custard Tart

Oven Fried Apple Pies

Peach Custard Pie

Pear and Almond Cream Tart

Pear and Almond Tart

Pear Praline Pie

Pear Tarte Tatin

Pecan Streusel Apricot Pie

Plum Galette

Plum Pie Augusto

Puff Pastry Apple Tart

Raspberry Sour Cream Tart

Recipe for Cookie Crumb Crust

Rum Raisin Apple Pie

Rustic Chocolate Raspberry Heart Tart

Scrumptious Strawberry Tart

S hoofly Pie

Sour Cream Raisin Pie

Southern Fried Fruit Pies

Spiced Peach Galettes

Strawberry Almond Chocolate Tart

Strawberry Hazelnut Tart

Strawberry S’More Tart

Summer Cherry Pie

Summer Tart

Sweet Potato Pie

Very Lemon Pie

Vinegar Pie

Walnut Chocolate Chip Pie

Walnut Fudge Pie

White Chocolate and Blueberry Tart

Worlds Best Apple Pie

Tips and Tricks so your pie comes out PERFECT HERE!

I’m gonna need a bigger mouth

HAVE A MOTHER FUCKING PIE MASTERPOST

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Mon, 04 Mar 2013 10:05:53 -0500

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Thu, 24 Jan 2013 16:16:00 -0500

prettygirlfood: Honey-Chipotle Chicken Crispers Ingredients 1...

Thu, 24 Jan 2013 16:07:51 -0500

prettygirlfood:

Honey-Chipotle Chicken Crispers

Ingredients

1 pound boneless, skinless chicken breasts

6 cups vegetable oil, for frying

Honey-Chipotle Sauce

⅔ cup honey

¼ cup water

¼ cup ketchup

1 tablespoon white vinegar

2 teaspoons ground chipotle powder

½ teaspoon salt

Batter

1 egg, beaten

½ cup whole milk

½ cup chicken broth

1½ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon paprika

¼ teaspoon garlic powder

¾ cup all-purpose flour

Breading

1½ cups all-purpose flour

1½ teaspoons salt

¾ teaspoon paprika

½ teaspoon black pepper

½ teaspoon garlic powder

Instructions

To make sauce:

Combine all sauce ingredients and bring to a boil. Reduce heat to a simmer, cook for 2 minutes. Remove from heat and set aside.

To cook chicken:

Heat oil in fryer or Dutch oven to 350 degrees F.

Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Whisk in the flour until smooth.

Make the breading by combining all ingredients in another shallow bowl or pie pan.

Cut the chicken into bite size nuggets. Dip each piece of chicken into the batter, allowing the excess to drip off. Toss the chicken into the dry breading and coat completely.

Carefully drop the breaded chicken (5 or 6 pieces at a time) into the hot oil and fry for 4 minutes, or until golden brown.

Remove chicken from oil and allow to drain on paper towels.

Repeat until all chicken has been cooked.

Place chicken into a bowl and pour the sauce over top, toss gently to coat. Serve nice and hot with ranch, if desired.

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Wed, 02 Jan 2013 12:51:27 -0500

blua: THESE COOKIES LORD

Sun, 09 Dec 2012 10:38:55 -0500

blua:

THESE COOKIES LORD

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Sun, 09 Dec 2012 10:37:56 -0500

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Sun, 02 Dec 2012 14:59:11 -0500

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Sun, 02 Dec 2012 14:58:14 -0500

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Sun, 02 Dec 2012 14:53:32 -0500

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Sun, 02 Dec 2012 14:53:02 -0500

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Sun, 02 Dec 2012 14:48:15 -0500

otfood: S’mores Hot Chocolate

Sun, 02 Dec 2012 12:37:36 -0500

otfood:

S’mores Hot Chocolate

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Wed, 28 Nov 2012 12:57:42 -0500