Despite a beautiful hot summer’s day, I felt a bit tired of barbecuing chunks of chicken or seafood, which I had done rather excessively this summer, and instead opted for a summery veggie penne dish. Mind, I still ended up throwing on the barbie for roasting the peppers, but otherwise this doesn’t really feel like barbecue dinner to me which was the point 😀
You can easily make this fully vegetarian by skipping the pancetta and using vegetable stock instead of chicken stock. For a vegan dish, also skip the parmesan.
Ingredients (per 1 dish):
- 1/2 green pepper, membrane and seeds removed
- 1/2 red pepper, membrane and seeds removed
- 1/2 yellow peppers, membrane and seeds removed
- 50 grams of green beans, tips removed and cut in half
- 2 to 3 tablespoons of olive oil
- 1/2 red onion, finely sliced
- 2 to 3 tablespoons of diced pancetta or lardons
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Layered Picnic Loaves
Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)
For Breakfast this morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 92 degrees, partly cloudy, and more humid outside today. I took Mom’s car over to the shop and had the tires rotated, new wiper blades, and the oil changed. Back home did a load of laundry and that was it for the day. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).
Mom loves Ribs so I always try to have them from time to time for her. I purchased the Ribs from Meijer yesterday and couldn’t wait to have them! Last night before I went to…
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I recently completed a sprint triathlon, even though I hate running (and exercise in general). One of the only things that gets me through the training is the ability to eat whatever I want because I know I’ll burn the calories off later. This lasagna, which I made for carb loading the night before the race, is the cherry on top.
I love lasagna, and I think it’s one of those special dishes where eliminating meat does not leave you feeling unsatisfied in the least. I based this recipe off a great baked penne recipe from Giada De Laurentis combined with another random lasagna recipe that I had in my arsenal. My general feeling about lasagna is that you can never have too much filling, as long as the pieces of vegetable (or whatever) are not cut too large. However, when adding vegetables…
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There are several origin stories for burritos and their name, which translates to “little donkey” in Spanish. A reference places the first burritos in North West Mexico – South West US sometime in the mid 1800s, as street food conveniently packed in wheat flour tortillas, making them easy to transport. The Mexican State of Sonora and the Southern US states favour large tortillas, spacious enough to hold a whole meal inside, and folded at the ends to form closed bundles. In the neighbouring Mexican state of Chihuahua, burritos are made with smaller tortillas (also wheat) and often filled with just two layers: refried beans and one kind of guisado (Mexican stew), then simply rolled. Two of the most traditional fillings for these burritos are chicharrón en salsa verde(pork rind in green sauce) and Deshebrada (shredded beef with pepper strips).
Chihuahua Style Burritos – Burritos estilo Chihuahua
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I notice that the recipes in the next few posts below this are using avocado oil to complete every dish and since I like to follow up and ingredients which are possibly difficult to find in the store from my reblog posts, I thought to check up on avocado oil, which I haven’t really heard too much about.
I find that it is easy to find on amazon, at walmart, at costco, at target, and in many regular, ordinary, local, grocery store by the street venues. So I didn’t have to really post this.
Since I also like to promote shopping for Italian groceries and also shopping Italian grocery stores online, I thought I would post this reference through to an Italian online grocery store that carries it. Montava — is the name of the online store here.
Remarkably, I find, searching Italian online grocery stores that the move on alternative cooking oils is not big any time newly or soon in Italian cuisine. I’m rather stumped by that, understanding that, Italian cuisine, in local of the nation, is dedicated to the newer health-conscious and environment-conscious standard adopted all over the world and especially over here in the United States. I truly believe I’m right in believing that. And yet, our dedication seems to be only in the category of olive oils, probably for being the greatest famed in the purveyorship of it.
I hope to bring that up to my general working notes sometimes, that I find it odd that Italian commerce hasn’t become invested in procuring and selling alternative commercial cooking oils.
Well this has been a good day for me on that account, to have learned something about Italian cooking and food commerce.
Today’s Menu: Chicken Burger w/ Baked Fries
To start this day off I prepared a Poached Egg that I served on a Thomas Light English Muffin. Also had a cup of Bigelow Decaf Green Tea. Heavy Rains and Thunderstorms hit the early morning hours. We nned the rain though the grass was starting to turn brown. Cleaned the house and then put Mom’s new Hoover Vacuum together, not a lot to it. This one has a cord which she will use and we still have Hoover Cordless which I use. The Cordless are nice, especially for me being in a wheelchair. But they don’t have the power of a Vacuum with a cord. Not much else going on. For Dinner tonight I prepared a Chicken Burger w/ Baked Fries.
I had been seeing a lot of Chicken Burgers at a lot of blogs out there, and they all look incredible!…
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Need something that looks impressive but is the easiest thing you might have done all week? It’s this salmon. It’s a stir, pour, broil. You can’t beat it. I prefer my salmon medium— but you can cook yours longer as you see fit.
Pour it on
- Dijon mustard
- Thyme (fresh or dry)
- Cooking spray
- Turn your broiler on.
- Spray your pan
- Depending on how much salmon your making do 2:1 ratio of Dijon mustard to honey. Add a squeeze of lemon and zest (I used a half of lemon for my salmon)
- You can cut your cut the salmon into filets to speed up the cooking process— I did not do that in the photo above (it’s Sunday, I’m just trying to relax a bit!)
- Salt and pepper your fish
- Pour your lemon, mustard & honey mix on top
- Sprinkle some thyme on top
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4 chicken fillets & 5 chicken thighs skinned
5 tablespoons of brown sugar
120 mls of soy sauce
2 tablespoons of white wine vinegar
1 teaspoon of ground ginger
1 tablespoon of olive oil
1 teaspoon of pink rock salt
1 teaspoon of grinded peppercorns
4 cloves of garlic finely chopped
In a large bowl mix together the brown sugar, soy sauce, white wine vinegar, garlic, ginger, salt, pepper, & olive oil.
Then add chicken to the sauce and leave to marinate for about 1 hour.
Then pour the chicken and sauce into the slow cooker.
Cook on high for 2-3 hours or low for 5-6 hours.
To thicken the sauce at the end mix a little water with 1 tablespoon of corn flour take out the chicken then pour in the corn flour mix stir add chicken back into the sauce and let cook for a further…
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Who doesn’t love a healthy, delicious and creamy breakfast that comes together in only 5 minutes in the morning but will keep you going until lunchtime? And it tastes like dessert, win win! This Berry Ginger Buckwheat Smoothie is really creamy, thick, berry-licious and gorgeous to make, I hope it will become a new favourite.
If you are new to buckwheat for breakfast, then you are not alone. I am fairly new to the scene, but I am addicted and make some combination of soaked buckwheat for my breakfast or brunch at least once a week.
While I still love oats in porridge, overnight oats and even in smoothies, it’s great to change up routine and make breakfast time more exciting. Despite its name, buckwheat is actually wheat-free meaning it is a great gluten-free alterative not only in this Berry Ginger Buckwheat Smoothie but also for
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This may just be the best granola recipe I’ve made to date: chewy, crunchy and crumbly granola packed with vanilla flavour, crunchy protein crispies and naturally sweetened with banana. This vegan and gluten-free granola is a banana-nut sensation loaded with flavour and texture.
One lazy Sunday afternoon, I wanted to do some baking but didn’t quite have the energy for anything too involved. Another reason I turned to granola is to keep up with my family’s insatiable need for granola. Since mum has discovered smoothie bowls recently this year, she is developing quite a taste for different brands, ingredients, textures and flavours and so I finally came through and decided to bake her a brand-new bespoke recipe. This Vanilla Banana Nut Protein Granola is the result – it’s crunchy, full of clusters and packed with nuts and seeds – just how she likes it.
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