CONIGLIO all ISCHITANA
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2.570kg of lamb (Leg of lamb)
4 tablespoon of lamb seasoning
(Lamb seasoning dry rub
1 tablespoon of garlic granules
1 teaspoon of rock salt
1 teaspoon of crushed peppercorns
1 tablespoon of mixed herbs
1 tablespoon of thyme
1 tablespoon of parsley
1 tablespoon of rosemary
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of paprika
1 tablespoon of mint
1 lamb oxo cube crushed
Mix all ingredients together and store in an airtight container use when required.)
400 mls of lamb stock (mix 400 mls of hot water with 1 lamb oxo cube, 1 before stock melt & ½ tablespoon of lamb seasoning)
1 tablespoon of plain flour
1 tablespoon of cornflour
200 mls of cold water
Season the lamb on all sides with lamb seasoning then place the lamb into the slow cooker.
Then pour in the lamb…
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Braised lamb is a hearty dish, which I prefer to skip over in the hot summer days. Now that the days are getting shorter and colder, it’s time to go back to it.
The following stew has few ingredients, yet lots of flavor; from the use of red wine as the cooking liquid, and from the aromatic “Herbs de Provence” mix seasoning. The dish is quick to assemble and prepare, and is perfect for easy entertaining.
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When the thermometer hits the higher ranges and you feel yourself melting, there’s something so completely refreshing about a cucumber salad, served very cold. There are probably hundreds of versions, but this one has radishes for extra color and crunch…it’s a keeper.
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I don’t know about you, but I’m a sucker for a good bean salad. I ran across a recipe for a bean salad, using garbanzos. I like garbanzo beans, but I prefer kidney beans for a salad. They’re a bit softer and they’re just prettier…and you know, it’s all about how it looks!
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I know we’ve talked about this before…I am a dyed-in-the-wool lamb lover. It’s special and it’s delicious. Lamb tends to be a bit more expensive than beef or pork, but shoulder chops are an economical option. They can be fried quickly, but braising them really develops some lovely flavors.
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I was reading a blog the other day, and I ran across something called Pašticada. So, what’s this about? Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal. For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy.
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I’ve been craving eggplant for some time now, but have also been wanting to experiment and try something new with this weirdly delicious vegetable.
I googled for hours in search of an eggplant recipe that tickled my salivary glands. Eventually I found an interesting-looking eggplant wrap recipe and inspiration hit!
Unlike most of my usual weeknight dishes this one took a little more effort to make. I didn’t even get a chance to pour a glass of wine! But boy, oh boy it was so worth it in the end.
Who’s hungry? Vincent and I are
ravishing ravished, so this recipe can serve 4.
- 3 medium eggplants, cut lengthwise into 1 cm strips
- 80 ml olive oil
- 1 tbsp mixed herbs
- 2 courgettes, finely chopped
- 1 sachet tomato paste
- 1 tsp crushed garlic
- 80 g pine nuts
- 300 g fresh spinach
- 100 g chorizo sausage, thinly sliced
- 190 g…
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We went away this passed weekend for a relaxing getaway with friends. As is usually the case, we ended up packing way more food than we needed. So we brought back a pack of loin chops, half a pack of broccoli, some cauliflower and two already-braaid onions.
As you’ve gathered by now, last night’s dinner consisted of exactly those weekend-remnants… plus a few other random fridge finds.
Who’s hungry? Vincent and I, so this recipe only serves two people.
- 4 lamb loin chops
- 2 cooked red onions, quartered
- 1 broccoli head, quartered
- 1 cauliflower head, quartered
- 1 sachet tomato paste
- 1 can Italian chopped tomatoes
- 1 pack peppadews stuffed with feta (about 10 peppadews)
- 1 tbsp garlic & herb seasoning
- 2 tbsp braai & grill spice
- salt & pepper to taste
Get a big saucepan with a lid, or use an electric frying pan like I did, and…
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With tropical storm Irma making landfall its safe to say I’m completely shifting gears as far as warm to cold weather food goes. One thing with this storm it’ll bring in some cooler air, probably more humidity and definitely mosquitos. Perfect weather for warm your bones food right? Not really, but I’ll take it as a step in the right direction because frankly Summers time is up!
I was in the mood for pad thai today it seemed like the perfect treat. I’m getting over a cold so my smell and taste buds aren’t all the way back. So I figured some pad thai would do the trick. But what was supposed to chicken turned into pork and lack of bean sprouts and fish sauce I said I’ll still go with it. Well, that pad thai turned out horrendous. I’ll be working on that recipe. So to salvage the evening…
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I don’t know what is up with me and slaw lately. I almost feel like I’m forcing it upon you guys! So I had a craving for banh mi, as usual, like clockwork. For the unfamiliar banh mi is a sandwich that has grilled meat like beef, pork, chicken or tofu and some pickled (depending on the place) but mostly raw veggies like sliced jalapenos, cucumbers, grated carrots and some herbage like cilantro. Some places even slather on some mayo for a sweetness or even pate for the umami rounded feel. Also, a fun fact banh mi is Vietnamese for bread. So this sandwich although banh mi craving inspired is no banh mi in regards to tradition. To break it down its bread, check, grilled marinated meats, check. slaw, nope. But I love this sandwich it definitely hit the spot. Try it out and let me know what you think!
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- For Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks salted butter, melted and cooled to room temp
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 12-ounce bag Ghirardelli Semi-Sweet Chocolate Chips
- For Whiskey Frosting:
- 2/3 cups Ghirardelli Semi-Sweet Chocolate Chips
- 3 Tablespoons salted butter, softened
- 1/4 cup heavy cream
- 2 Tablespoons Jack Daniel’s Whiskey
- Crushed pretzels for topping
Heat oven to 375 degrees and line baking sheets with parchment paper. In a mixing bowl, stir together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar. Beat on medium speed for two minutes. Add egg, egg yolk and vanilla extract. Remove bowl from mixer and stir in chocolate chips by hand. Using a 1/4…
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- 4 cups all-purpose flour
- 1½ tablespoons baking powder
- ¼ teaspoon salt
- ½ cup sugar
- 1 cup vegetable shortening
- 1 egg
- 1 tablespoon vanilla extract
- ½ cup milk
- 1 cup dried figs
- 1 cup dried dates (pitted)
- ¾ cup raisins
- ½ cup walnuts (chopped or ground in food processor)
- ½ teaspoon ground cinnamon
- ¼ cup honey
- ¼ cup orange marmalade
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk (approximately)
- Colored sprinkles (optional)
- Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
- Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
- In a separate bowl whisk together the egg, vanilla, and milk.
- Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
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- 6 oz mozzarella cheese cubes (24 pieces)
- 1 can refrigerated pizza dough
- ½ c mini pepperoni
- ¼ c finely shredded Parmesan cheese
- 1 T olive oil
Preheat oven to 375°F. Spray an 8×8-inch baking dish with nonstick cooking spray. Open pizza dough; unroll on a lightly floured surface. Use your hands to press and stretch dough into a 12×8-inch rectangle. Using a pizza cutter or sharp knife, cut rectangle into 24 squares. Divide mini pepperoni among dough squares; top with a cheese cube. Wrap dough around filling to cover; pinch edges tightly to seal. Place balls, seam sides down and sides touching, in prepared baking dish. Drizzle bombs with olive oil; sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until golden. Serve with warm pizza sauce.
So my daughter started junior kindergarten this fall, and while she’s allowed to bring nuts to school in her lunches (Hallelujah! Peanut butter and jelly sandwiches for the win!), her lunch period is at 11:00 am– making it necessary for her to have a filling, healthy snack for later in the afternoon. Snacks, unfortunately, are required to be completely peanut and tree nut-free due to an allergy in her class, so I’m going to have to get creative this year to find things that will work for a quick pick-me-up.
I immediately thought of homemade granola bars– they’re easy to make, infinitely versatile, and can be tailored to her personal tastes as well as being reasonably healthy. I’d made these thick, chewy granola bars from Smitten Kitchen before with good results, so I decided to adapt the recipe to omit the nuts and substitute seeds and extra dried fruit (and…
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These are amazing. Best nachos ever. Really, truly incredible. If you like Mexican Street Corn (also known as elotes), you need to make these as soon as possible. I made them one night for a last-minute dinner gathering and by the next morning I was already plotting when to make them again, calories be damned.
These nachos combine charred corn with a creamy cheese sauce, poured over toasty tortilla chips to form a rich, satisfying base, which is then perked up with tangy tomatoes, pickled onions, lime juice, and basically all of the fixings of your favorite tacos. There’s just something about the luxuriousness of the gooey cheese being poured over the tray of chips, layered with topping after topping… I think if I could sit out on my deck with friends, a 6-pack of Coronas, and these nachos, I would have my ideal late summer evening. (or you…
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Like many of you (if not every single one of you), I’m always looking for meal ideas that will please everyone in the family. I’m also always looking for ways to expand my children’s culinary horizons. Recently, I found a great source of help with that effort. The National Pork Board has created a beautiful and useful website and associated program called the Pork Bucket List. The idea is to encourage all pork lovers out there to tell the world the items they’d cross off their #PorkBucketList to inspire people to buy and eat pork. Examples include giving someone a bacon rose, eating pig ears from a street vendor in Vietnam, or, like me, learning how to prepare pork belly from a…
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To me, the best parts of a BLT sandwich are the bacon, tomato and bread. Sorry, lettuce, you just don’t thrill me. So when a fellow blogger, Lynne Cobb, shared her recipe for “My Super-Awesome Bacon Tart,” which combines those three perfect ingredients, I asked her if I could share the recipe with my E.A.T. readers.
Lynne took advantage of the best of her garden’s tomatoes, basil and oregano when developing this recipe. If it’s too early in the season for a great harvest, try to find the best tomatoes and herbs you can from the market to make this recipe really shine.
Lynne’s recipe calls for easy-to-find ingredients:
(Preheat oven to 350 degrees.)
1 unbaked pie crust shell (homemade or purchased)
12 oz of bacon – cooked until crisp. (Reserve a few tablespoons of bacon drippings).
1/2 cup of chopped onion – saute in bacon drippings
6-8 oz of…
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Pasta Soup with Fennel. Release the Italian flavors with this Italian Pasta Soup with Fennel recipe! Some of the ingredients you’ll need are Small Fennel Bulb, Garlic, Vegetable Broth, Zucchini, Parmesan Cheese, and more! You can find this recipe at the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. Enjoy and Make 2019 a Healthy One. https://www.diabetesselfmanagement.com/
Italian Pasta Soup with Fennel
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or…
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Summer’s Best Gazpacho. Easy to prepare and its only 127 calories and 11 net carbs per serving! Made using; Tomato Juice, Diced Tomatoes, Bell Peppers, Cucumber, Chunky Salsa, Olive Oil, Garlic, Avocado, and fresh Cilantro and Basil. The recipe comes from the Diabetes Self Management website and Magazine. You’ll find a fantastic selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you can subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Summer’s Best Gazpacho
3 cups reduced-sodium tomato juice
2 1/2 cups finely diced tomatoes (2 large)
1 cup finely diced yellow or red bell pepper (1 small)
1 cup finely diced unpeeled cucumber
1/2 cup chunky salsa
1 tablespoon olive oil
1 clove garlic, minced
1 ripe avocado, diced
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Mediterranean Chili. Made using; Olive Oil, Onions, Bell Peppers, Garlic, No Salt Added Chickpeas, No Salt Added Stewed Tomatoes, Low Sodium Vegetable Juice, Red Pepper Flakes, Reduced Fat Feta Cheese, and Basil. It’s only 185 calories and 22 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and so much more. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
1 tablespoon olive oil
1/2 cup chopped onion
2 bell peppers, coarsely chopped (1 green and 1 yellow)
4 cloves garlic, minced
1 can (16 ounces) no-salt-added chickpeas, drained
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup low-sodium vegetable juice
1/4 teaspoon crushed red pepper…
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I came across this salad, Bountiful Harvest Vegetable Salad, at the Diabetes Self Management website and wanted to pass it along to every one! Some of the ingredients you’ll be needing are Onion, Garlic, Brown Sugar, Turnips, Baby Salad Greens, and Walnut Pieces. Again you can find this recipe along with all the other Diabetes Friendly Recipes at the Diabetes Self Management website. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Bountiful Harvest Vegetable Salad
1 tablespoon hazelnut or olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
3/4 cup malt vinegar
1 tablespoon brown sugar
1 cup chopped parsnips
1 cup chopped turnips
1/2 cup parsley and cilantro leaves
3 cups baby salad greens
1/2 cup toasted walnut pieces
1 cup chopped radish
Salt and pepper to taste
1 – Heat oil in a large skillet over medium heat. Add onions and cook…
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This week’s Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO BURGER. Made using the always delicious and always fresh Wild Idea Premium Ground Buffalo. Below is a recipe for the SOUTHWEST BUFFALO BURGER and also included is the recipes for the Pico de Gallo and Jalapeno infused Hollandaise. Then at the end of the post info on the Wild Idea Premium Ground Buffalo along with the web link. You can find this recipe along with all the other delicious recipes and purchase any of the Wild Idea Products at the Wild Idea Buffalo web site. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/
1 Wild Idea 1 lb. Premium Ground Buffalo
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The hardest part of this meal is cutting the chicken, broccoli, and making the rice. Seriously. It is very simple. When my daughter was making dinner she thought at first it was going to be too much but in the end she said how easy it really was.
Mongolian Beef is generally served as thin sliced beef in a brown sauce made of dark brown sugar, soy, ginger, and garlic . This Mongolian chicken however is made with a brown sauce of brown sugar, soy sauce, and sesame oil, with ginger and garlic. Similar yet a bit different.
This was so delicious! Both kids ate two helpings. That in our book is a win. The sauce was tangy yet sweet and the broccoli pared well with the chicken. Don’t like broccoli or have other vegetables you want to use? Give it a try!
Tip: To easily slice the…
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This beautiful quiche can be made with or without pastry. It is very simple to make, delicious, satisfying, nutritious and can be eaten hot or cold. Perfect for packed lunches or picnics. Feel free to choose different veggies or spices for the filling, like peas, corn, beans, spinach, courgettes.
Easy Vegan Veggie Quiche
For the filling:
600g smooth silken tofu, drained
1 cup chickpea flour
1/2 a cup of unsweetened plant based milk
1/4 of a cup nutritional yeast
1 tbsp soy sauce
1 tbsp white miso paste
1 tsp ground turmeric
1 tsp sweet paprika
1 tsp dried oregano
For the veggies:
1 large tomato, skinned, deseeded and finely diced
1 leek, finely chopped
3 spring onions, green part included, finely chopped
1 small green bell pepper, finely chopped
2/3 of a cup of frozen or fresh green beans, finely chopped
1 tsp vegetable stock powder
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An Upside-Down Cake with Autumn Personality
I used to make this in our cabin in the woods when I cooked a meal on the wood stove. Once the main dish was about to be served, I’d have this ready and would stick in the oven to bake with the left-over heat while we ate. It works great in a conventional oven as well, and it’s always a hit. It is a traditional “upside-down cake” where you cook the fruit on the bottom and invert the whole thing to serve. This cake is soft with a delicate flavor.
A few changes along the way
I’ve modified this recipe a lot over the years, especially in the spice department. I thought the cinnamon and nutmeg were overwhelming the apples, and I was right. When I last made this incarnation, everyone raved! No nutmeg, and now just a…
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The apple is the star of this dish, or rather, the “apples” of different varieties!
I’ve made apple cakes for years, and they are always a hit. When we head out to the orchard to pick, I know there will be a special dessert sometime in the near future, most likely served after Sunday dinner. Often I make an apple upside cake, it’s fun, but does take a little time, but I love to make it when I feel like fussing in the kitchen with the music turned up and the kitchen to myself. Sometimes we want something quicker.
When we lived in the mountains in our log cabin, my kitchen was equipped with a fabulous wood stove. How I loved to stoke that baby up in the fall and winter and play. Its cast-iron design using radiant heat created the best baked goods from bread to cakes, but you…
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