kai pirmą naktį išmiegi naujuose namuose (skauda visus šonus), kai matai, kad virtuvė, nors ir ne visai done ir jai dar trūksta ir dailesnių sienų, ir šaldytuvas ne vietoj, ir grindys dar saugomos, ir stalviršis nealiejuotas, ir šiaip yra ką veikti; ir nors valgai paprastus sumuštinius su sūriu, o desertui turi sūrelį (nes vakar naktį jau niekas nebeturėjo jėgų iki parduotuvės), po perkūnais, visas tas prašalaičio akimis netobulas vaizdas ima ir pasirodo vertas milijono. čia greit vyks skanūs dalykai ir aš jau visa tai užuodžiu 😍 #naujavirtuve
my new kitchen. still unfinished but already perfect to me.
#kitchengoals #newkitchen #slowliving #still_life_gallery #verilymoment #thekitchn #seekthesimplicity #gatheringslikethese #f52grams #igers #storyofmytable #foodblogfeed #seasonspoetry #thecookfeed #aseasonalshift
Chickpea and red lentil dhal with coconut milk, cherry tomatoes, roasted delicata pumpkin and spinach
The spices I used were: cumin, coriander seed, black mustard seed, fenugreek, fennel seed, fresh turmeric, fresh garlic, fresh ginger, bay leaf -
#foodie #picoftheday #nomnomnom #instagood #yum #delicious #fresh #buzzfeedfood #thefeedfeed #f52gram #recipe #foodstagram #thecookfeed #beautifulcuisines #foodbloggers #homemade #eat #hungry #healthyfood #healthy #goodeats #blogger #goodtaste #ninarimskycooks #dhal #curry
Lo vediamo protagonista di tante preparazioni, alla base di torte di compleanno, re delle tavole da colazione, con marmellate, cioccolate, panna, creme o integrale nella sua veste più semplice. Vi starete chiedendo quale possa essere mai il protagonista suddetto, largamente famoso sulle nostre tavole e soprattutto presente nelle vetrine delle pasticcerie sotto diverse spoglie? Ma stiamo parlando del Pan di Spagna ovviamente. Il Pan di Spagna è un dolce che in pochi si cimentano a preparare forse perché erroneamente si pensa ad esso come ad un dolce di difficile realizzazione. Nulla di più sbagliato! Preparare in casa il Pan di Spagna è un gioco da ragazzi!
Questa ricetta me l'ha insegnata la mia mamma e come unità di misura abbiamo i cucchiai e non la bilancia, giusto per restare coerenti in fatto di fedeltà alle ricette tramandate. Gli ingredienti sono pochissimi e si contano sulle dita di una mano! Uova, zucchero, farina, fecola e lievito! Eh già, senza olio ne burro! Ditemi se non è l'ideale anche per chi è a dieta ma vuole cominciare la giornata con lo spirito giusto! Potete utilizzarla come base per le vostre torte di compleanno o per un dolcetto domenicale! In più si conserva perfettamente sotto una campana di vetro per cinque giorni. Attrezzatevi di un bello stampo circolare alto e via a preparare il vostro Pan di Spagna!
Per la RICETTA Cliccate sul LINK in BIO 👆🏻, accesso diretto sulla HOME DEL SITO @incucinaveritas
#pandispagna #marmellata #uova #frolla #dolceaddict #italianelpiatto #feedfeed #f52grams #lifeandthyme #thecookfeed #foodstyling #foodtography #foodstagram #instagram #breakfast #colazioniamo #rslove #eeeeeats #lovingsweet #breakfastime #fattoincasa #bontaitaliane #ricettadelgiorno #tradizione #mangiarebene #fastarebene #maninpasta
My family has gathered in California after my dad became really sick. My brother arrived from Brooklyn with this pizza. That's our family 💗
okay okay. I really think guanciale is my favorite kinda pork to add to pasta. No matter what the sauce, the rendered fat is so, so silky smooth. I made a ton of this sauce, with tomatoes from my garden, some onions and garlic, and about a half pound of guanciale. And bucatini. A lot of bucatini. If I ever get another dog, I’m gonna name her bucatini.
【ENG日本語】 Good Morning! Did you hear the fresh crisp sound of my BREAD on STORY? I bake everyday for breakfast, today is Vegan BARLEY MALT BREAD. Finely ground malts gives breads very chewy inside and crisp outside, and importantly so so nutritious with variety of Vitamin Bs.
They use many different kinds of grains for health drinks in Korea, I don’t know how people swallow the hard and crumby malts, though, the section in markets is perfect for me to search grains for baking. I need to grind them myself at home, then store in an air tight container in fridge.
#breakfastbread #maltbread #barleybread #freshbakedbread #dairyfreebread #veganbread #ヴェーガンパン #麦芽パン #手作りパン
Chicken Pot Pie on a cool fall Sunday. Perfection.
Farm stand haul! Apparently the shopper in me hasn’t quite caught onto the fact that we’re a household of three at the moment, not five. It’s going to be a colorful week of cooking! Who else has a tendency to over-shop?
If you’re cutting up that butternut squash (or acorn, or kabocha, etc), save the seeds. While they’re sort of a pain in the 🍑 to clean (labor of love?), why wait until Halloween for these guys? Here’s how to make them...
Preheat oven to 300.
Rinse seeds well, removing stringy squash bits. Spread them in a single layer on a baking sheet and pat them with paper towels to dry a bit.
Coat them in oil (about 1 tsp per cup), then season with whatever you like. I like savory (try garam masala, or chili and cumin, or smoked paprika and garlic powder) plus fine sea salt to taste.
Roast for about 30 minutes, stirring every 10 minutes. Watch them closely so they don’t burn.
🌞 Sunny day = Raspberry Preserves + vanilla bean cheesecake on a graham cracker crust 🍰
With only two ingredients - raspberries and pure cane sugar - our preserves taste like home-made.
🛍 Available in all #Wegmans
markets, numerous #PriceChopper #Market32
and select #Walmart
in upstate NY or your favorite local market.
🕵️♀️ Find a shop near you through the Find Us page in our Webshop (link in bio ⬆️).
📱Any questions? Pop us a message - we’d love to hear from you!
Thinking of something spicy with less vegetables, tomato rice is the one that comes to my mind. Also it is easy and quick to make.
Below is the brief description of how it can be made;
When that smoke ring is ON POINT.👌🏼I don’t know what it is about using a smoker, it’s so much more satisfying than making something on a regular grill. I think it’s all about the process. I love a good quick and easy recipe, but I really dig a nice slow cook. @traegergrills #lifeisbutadish #sponsored
This Sunday’s dinner. Spezzatino di Agnello or Lamb Stew. So tender but needs time to braise. Perfect for Sunday. Served with roasted potatoes, sautéed swiss chard, salad and baguette bread for a dip in that sauce.
Comfort food mode fully activated this weekend!
We were up in the mountains for the weekend, and it rained soooo much. It was so gorgeous. We had soup, wine, a fire, blankets, and all the warming things!
Hope you’re having a lovely weekend too, meus amigos! 🧡
link for this 30ish minute instant pot Brazilian Chicken and rice soup is in my profile!
Do you get my weekly meal plan? If not I’d love to add you! This week’s #meatlessmonday
is one of my favorites, and it includes this dressing that I could eat with a spoon. Send me your email if you want the deets. Ok, bye 👋🏻
I found the most beautiful, oversized mushrooms at the market, screaming to be stuffed😳. I had to oblige ☺️👩🏼🍳
Cheesy Pesto Stuffed Mushrooms
Sauté mushroom stems, bacon, shallots & garlic. Then, add ricotta cheese, mozzarella, homemade pesto, black olives and red pepper flakes. After stuffing these fat babies, I topped with zested lemon, Panko, & EVOO....of course, salt & pepper all the way. Baked 400F. Share if you wish or stand in the kitchen & pull away at the stringy, melted cheese😋
I won’t tell, if you don’t😉. .
@thefeedfeed @food52 @epicurious @bonappetitmag @finecookingmag @tasteofthesouthmagazine @foodgawker @foodandwine @bbcgoodfood @food_glooby @foodnetwork @beautifulcuisines @hautecuisine @thekitchn @lifeandthyme @foodie_features @amazonhome #foodielife #foodpassion #food4thought #foodwinewomen #forkfeed #feedfeed #f52italian #thedailybake #seriouseats #huffposttaste #scrumptiouskitchen #appetitejournal #imsomartha #inmykitchen #stuffedmushrooms #homemadepesto #eeeeats #eattheworld #bhgfood #todayfood #saveurmag #cheesygoodness #thecookfeed #thekitchn #foodfluffer #heresmyfood #appetizers #shareyourtable #lovetocook #realsimple
I went a little overboard on apples today at the farmers market--apple cider and more Honeycrisp apples. I sliced them for a salad with brussels sprouts, Manchego cheese, walnuts, sourdough croutons and dried cranberries. Recipe link in profile.
🌞days are for running and baking (it’s called balance) 😉
On this absolutely gorgeous day I had to get outside. Went for a walk on the rail trail, ran some errands, had the energy for a light jog on my road, did some reading on my porch, and tested out a new recipe! 😋
I’ve been wanting to bake cookies using coconut flour for a while now and I finally got around to it.
This was my test try of coconut sugar cookie balls! -1/2 cup @nutiva
coconut flour (taste is amazing and you get 20% of your daily fiber per serving!!) -1 flax egg (1 tbsp of flax meal and 2.5 tbsp of water) -1/4 cup of coconut milk (acts as butter) -pinch of sea salt -1/4 cup pure maple syrup •
I set the oven to 400 degrees and only left them in for 10 mins max! •
They came out so yummy (melt in your mouth texture) and I drizzled some more maple syrup/coconut flakes on afterwards! ****this recipe literally made like 8 balls but it can easily be doubled which I’ll do next time!💁🏽♀️
Hope you had a wholesome Sunday and you are all happy and well 👐🏽🌞
cozy vibes for days over here with this Butternut Squash + Caramelized Onion Rigatoni with Apple Cider Cream Sauce + Hazelnuts from the blog last year. a hug in a bowl, basically. find the recipe on the blog in the archives! #f52italian
Classic Stuffed Squash Blossoms! (Recipe below) Fiori di Zucca Ripieni. I came across these at our farmers market (@unsqgreenmarket @windfallfarms
) and had to recreate what we ate when we were in Rome. We ordered them whenever we found them on a menu. They’re stuffed with ricotta that’s whisked with anchovy, nutmeg and egg and pan fried in a light rice flour batter. Don’t be intimidated, these were not difficult to make! #bornofacraving #f52italian
If you really can’t stand anchovies, omit it. But, please trust me, try using just a bit if you’re able!
Fiori di Zucca Ripieni
12 squash blossoms
1 scant cup ricotta
1 egg, beaten
1-2 anchovy fillets, finely chopped
Fresh ground pepper
1 cup rice flour
1 cup water or seltzer (if using water, add a pinch of baking soda)
1/2 cup olive oil •Preheat heavy bottomed pan over medium heat.
•Whisk rice flour and water to create a smooth batter and set aside.
•Whisk ricotta, egg, nutmeg anchovy. Season lightly with salt and pepper. •Add olive oil to pan. It will glisten and smoke slightly (you do not want it to be very smoky).
•Fill each blossom with approx 1 Tbs ricotta mixture. Gently close blossom and dip in batter allowing excess to drip off and carefully place each prepared blossom in hot oil and cook 2-3 minutes each side. Remove with a slotted spoon or spatula. Serve immediately! .
#squashblossoms #f52grams #feedfeed @thefeedfeed #thecookfeed #bombequad #saveurmag #buzzfeast #lifeandthyme #imsomartha #feedtheswimmers #rslove #howisummer #eater #emdailypic #huffposttaste #thenewhealthy #makesmewhole #foodandwine #tastingtable #gloobyfood #beautifulcuisines @deliciousmag #mindbodygram #iamwellandgood #bfhealth #sbsfood
Cranberry Pecan Bread with Coconut Glaze
This holiday inspired quick-bread is a sure hit for the autumn season. Fresh cranberries and crunchy toasted pecans make this a crowd pleasing bread that’s equally delicious for breakfast or dessert!
Recipe on @paleohacks
if we’re talking fall. let’s talk about this warm salad I just whipped up. roasted butternut squash , pumpkin seeds , feta — ah do I need to say more ? deets below:
what you’ll need.
1 cup skinned and chopped butternut squash
2 cups cooking kale
1 cup of broth
1 cup chopped purple cabbage
2 tbsp of feta cheese
2 tbsp of dried cranberries
1/4 cup of pumpkin seeds
salt , for taste
lemon pepper , for taste
1/2 tsp of cinnamon
1/2 tsp of nutmeg
4 tbsp of olive oil
tahini based dressing , you be the judge of how much :)
preheat oven to 425.
on a baking sheet roast cabbage and butternut squash (season this with nutmeg , cinnamon and paprika) and drizzle 2 tbsp of olive oil. you’ll bake for 20 - 25 min until crisp. on the stove top cook kale with 2 tbsp of olive oil and 1 cup of broth until the broth is dissolved. I added salt and lemon pepper to cabbage and kale. I plated beginning with kale then cabbage , then butternut squash and then topped all other ingredients. serve with tahini based dressing on side. I used goddess dressing from @traderjoes.
Apple Brie Crostini with Pomegranate Seeds >> Slices of French bread are topped with hearty wedges of brie and broiled just long enough to get the cheese warm and melty, leaving the crostini golden and crispy. The sliced apple goes on top and gets slightly warmed, somehow giving it an apple pie flavor. Drizzle with honey and top with a burst of pomegranate seeds and this dish is complete! Click the link in my profile for the full recipe 🍎🥖🧀🍯 https://midwestfoodieblog.com/2018/10/06/apple-brie-crostini-with-pomegranate-seeds/
pea-mint-wasabi dip & crushed taco shells/grissinis #thecookfeed
Handmade tagliatelle with wild mushrooms, black truffle pate, pecorino, and parsley ~ early summer visits to @palmanyc
‘s enchanted garden