I’ve eaten a lot of food that can fairly be categorized as good for you, but that was not actually satisfying, like it was just missing any sort of depth. I’ve also eaten a lot of food that was incredibly tasty, but was also not really, genuinely satisfying, like it was all fluff and no real substance.
Once in a while, I eat something that gave my body proper nutrition while also giving my soul something to rejoice. I realized this past week that foods like this, the ones that I know are good for me but also feel elated to be eating are genuinely, truly nourishing. And that’s what I want to eat more of…genuinely, truly nourishing meals, like this Barley Risotto with Caramelized Onions, Sun-dried Tomatoes, and Mushrooms, which, if you serve it up with an arugula salad topped with Lemon, Manuka Honey and Fresh Herb Salad Dressing will…
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As I worked this week to get refined sugars and grains out of my diet, I pulled out an old favorite cookbook of mine to help me get back to basics. The Zen Monastery Cookbook features simple, nourishing vegetarian dishes that area good fit for a lower refined sugar eating plan, and it was a pleasure to bring this old friend out and make some amazing food from it once again.
Last night I riffed off of one of the recipes in the book to make a warming and wonderful rice and lentil dish in my Instant Pot. The Mjeddrah (page 113 in my copy of the book) is a basic Middle Eastern dish that was a little thin on the fats and seasonings, so I updated it by adding healthy fats, some spices, and an Instant Pot. The result was wonderful, and I wanted to share it with you.
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I’m not lying when I say that this recipe is super speedy. You will be able to have this hearty dish on the table in less than 30mins from start to finish- perfect for those chilly midweek evenings when you get home late from work and just need food, fast.
I’ve served the recipe here with a butter bean mash and you can find the recipe for that on my Instagram @happyhealthyeveryday. You can also serve it up with regular potato mash, sweet potato mash or even just some crusty bread.
Right, let’s dive into the recipe!
Mushroom bourguignon with spinach
Serves 2 generously
1tbsp olive oil
1 onion, sliced
2 cloves garlic, finely chopped
1 large carrot, sliced
250g mushrooms, halved or quartered depending on size
1tbsp plain flour
187ml red wine
1tbsp tomato ketchup
2tsp mixed dried herbs
1tbsp instant gravy granules
300ml hot water
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Here’s a little secret: I’ve never made lasagne before.
Of course I wasn’t just going to wing it for my first try, so I did a bit of research on one of my favourite sites; Jamie Oliver’s website. He’s got a number of lasagne recipes on there, but this one tickled my fancy as it seemed the most traditional, and the ingredients would be easy to find at my local grocer.
Make no mistake, lasagne is a massive undertaking. This recipe took about 3 hours in total. But jeez Louise, it was so worth it! It came out absolutely perfect and tasted better than any lasagne I had ever had before. No jokes.
Who’s hungry? Vincent and Roan. Yes, I made this ridiculously laborious dish for just two people (with the intention of feeding them leftover lasagne for the next three days — and I did!)
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I know I did a skirt steak not long ago but as I said in that post it is a great cut of meat. This is my go to recipe for a marinade with skirt steak. This marinade has gone through several changes over the years but this is the version I have stuck with the longest. First thing first remove the steak from the packaging and make sure it is unfolded. I say this because if I get the skirt steak from the grocery store in the vacuum pack it is folded under to take up less space in the display case. Make sure it is unfolded so you can season all of the surface area of the beef. Pat it dry with paper towel and place in the bottom of a large zip top freezer bag. Into the bag add 1 teaspoon salt, 1 teaspoon fresh ground pepper…
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These are an all time favorite at our house. Sometimes called Pork Steaks or as I knew them Pork Blade Steaks, these come from the shoulder of the pig actually from the same part as the Boston Butt, used for Pulled Pork. In fact the Blade Steak is cut from the Boston Butt. They are a cheaper cut of pork and can be quite tough because of the amount of collagen in them. Now even though they are refered to as steaks they do need to cook longer than typical beef steaks.
I start these the way I start all meats by taking them out of the fridge and let them come up to room temp. After letting them sit on the counter for 20-30 minutes I set my oven to preheat at 375, and prep the blade steaks.
Line a baking sheet with tinfoil, trust me on this step…
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Nothing is as quintessentially BBQ like Burnt Ends. Now traditionally Burnt Ends are made from the point of a beef brisket. Typically the brisket is smoked whole then when the leaner flat is done the fattier point is separated and put back in the smoker to cook longer so the meat is tender and the fat has time to completely render then served chopped into cubes with sauce. Another popular meat for Burnt Ends is pork belly. Pork belly is the large boneless cut of pork that bacon comes from.
I picked up a 4 lb pork belly to do on my smoker. The first thing you will need to do is trim the fat cap because it is usually very thick.
Using a sharp knife trim off as much of the fat cap as you can.
Once trimmed cut the belly down to 1 inch cubes. As you cut…
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This week’s Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS. Take your Spaghetti and Meatballs to a new level by using Pappardelle Noodles in place of the Spaghetti and by making Buffalo Meatballs in place of the normal Meatballs you use. Also included is a Tomato Sauce and Pesto sauce recipes. To make the Meatballs you’ll be using Wild Idea Ground Buffalo. You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/
PAPPARDELLE AND PESTO MEATBALLS
A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of…
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I love almonds and these cookies are a perfect tribute to my favorite nut. They are a lovely chewy cookie with great almond flavor and a crispy exterior. The cookie gets it’s delicious flavor from almond butter, almond extract and chopped almonds. I think they are just delicious and so perfect with your favorite tea.
Yield about 20 large cookies
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark brown sugar (firmly packed)
- 1 cup creamy almond butter
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- 2 teaspoons almond extract
- 3/4 cup chopped almonds
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda and salt. Using a mixer with the paddle attachment, blend melted butter, brown sugar, almond butter and honey until…
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I wrote this post on 18 September 2011 – Golly ! that is eight years ago. And my feelings for September continue to be roughly the same. Not my favourite month. End of Summer. Sigh. The recipe, too, continues to be the same. Reassuring. Easy to make, and that’s a good thing. And good for parties.
An Indian summer … although we’re half way through September … it’s so easy to enjoy the heat but too late to pretend not to notice that the days are getting shorter … and busier … and that any day now it will get brrrr-cross-your-arms-and-slap-your-shoulders-nippy and we’ll start having to wear sweaters and what have you and don slippers indoors instead of traipsing about bare foot. It is as if a whisper of seasonal melancholy were subtly knocking at my front door. For someone who loves summer as much as I do, September…
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Todays recipe Pizzadilla is a quick easy recipe made with very simple ingredients. It is basically cheesy pizza toppings stuffed in flour tortillas. These pizzadillas is a very good snack option as its really very quick. Tortillas are usually made with flour but for this recipe you can also make them with 1:1 ratio wheat flour and flour. For the stuffing you can add your favourite pizza toppings or salad toppings along with some pizza sauce or creamy white sauce and yes the most important ingredient Cheese. For non vegetarians you can follow the same process along with your favourite chicken toppings.
So lets see how to make this quick delicious Pizzadillas.
- 1.5 cup all purpose flour
- 1 tbsp olive oil
- A pinch of salt
- 1-2 garlic cloves finely chopped
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 1/4 cup sliced mushroom
- 1/4 cup corn…
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Adapted from The Woke of Life
- 4 small to medium tomatoes (about 500 g, 1 pound)
- 1 scallion
- 4 eggs
- 3/4 tsp salt (divided, or to taste)
- 1/4 tsp pepper
- 1/2 tsp sesame oil
- 1 tsp rice wine
- 3 tbsp vegetable oil (divided)
- 2 tsp sugar
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove…
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This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
- 450g potatoes, peeled
- 40g butter
- 3 scallions, finely chopped
- A little salt and freshlyground black pepper
- 50g Savoy cabbage, shredded
- A little plain flour, for dusting
- Olive oil, for frying
- 1 tablesp. white wine vinegar
- 4 large eggs
For the Hollandaise Sauce
- 2 teasp. white wine or tarragon vinegar
- 2 large egg yolks
- 100g unsalted butter
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and…
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WHAT?! It is Sunday and I’m not making pasta? What in the world is happening here?? Oh, well… chicken chili it is!
This recipe is very easy to throw together and you likely have all of the ingredients on hand. I had 2 chicken breasts (3 may have been better – but, you work with what you have!) that I had defrosted in the refrigerator (thinking that I’d be making pasta – best laid plans, I guess!). Cans of beans and tomatoes in the pantry and some fresh cilantro and Colby & Monterrey Jack cheese. Chicken chili sounded good!
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Potatoes are packed with nutrients; baby potatoes have a creamy-soft texture when cooked, thus this curry is lush when baby potatoes are merged with herbs and buttermilk – making this curry all the more nutritious and delicious.
The Recipe of Mild-Sweet and Mild-Spicy Baby Potato Herb-Curry:
Quantity of baby potatoes: 250 gm
Saute finely sliced pieces of a medium onion in adequate quantity of warm, any mild-flavour vegetable oil, add finely sliced pieces of a medium tomato to the translucent-onion blend, add thick pieces of baby potatoes to the melting mixture, smidgen the mix with salt – according to preference of flavour; blend the mixture with a handful mix of finely sliced pieces of curry leaves and coriander leaves, pieces of a green chilli – for mild pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour)
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For those that follow my blog you know already that I love my crock pot. I would like to tell you that I am a good cook and only use my crock pot for convenience sake, however, I think it may be time to tell you the truth. I will purposely look for something that most people cook in the oven or on the stove top and figure out a way to make it in the crock pot. I currently consider this a healthy obsession!
This recipe is super simple and I have done it numerous times. When Publix has run out of rotisserie chickens for the day, they always tell me that I am welcome to call ahead but I seem to forget that until I am there. Oh well! This recipe for Rotisserie Chicken in the crock pot is very quick to…
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by Lily Dang
- 1 lb. ground pork
- 1 lb. small peeled shrimp
- 1 carrot, shredded
- 5-6 dried mushrooms
- 1 medium onion, shredded
- 1 tsp salt
- 2 tsp sugar
- 1 tsp ground black pepper
- 1 package egg roll wrappers (25 sheets, medium size)
- 1 egg, lightly beaten
- vegetable oil, for frying
- ½ cup sugar
- ½ cup apple cider vinegar
- ½ cup fish sauce
- 1 cup water
- ground hot pepper (optional)
- ground garlic (optional)
Soak dried mushrooms in warm water for 15 minutes, drain and finely chop. Defrost the egg roll wrappers at room temperature. Mix all filling ingredients well in a large bowl.
Lay an egg roll wrapper diagonally, take 2 full spoons of mixed filling ingredients across center of the wrapper, fold one corner over the filling, then fold two corners and close the filling. Brush egg on the last…
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When you have abundance of avocados, it gets difficult to come up with different quick meal ideas everyday. This flavorful avocado veggie salad is simple, colorful and healthy too! This is my favorite go to salad to eat on weekly basis. It is very versatile and pairs well with lots of things. You can eat this by it self or top it off on grilled garlic infused crusty bread or have it as a side with indian appetizer like papad or with main course. The salad has crunchy blend of veggies with buttery and luscious avocado drizzles with garlic lime dressing. Trust me, once you eat it, I guarantee you will be making it second time very soon!
The salad tastes better about a few hours after it rests, so it is perfect for parties or meal preps. I like to add the avocado at the end prior…
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I have full on confession to make. I think I have eaten almost half of this loaf of pull apart bread all by myself. LOL! Bread-Cheese-Pesto-Butter-Garlic. <-Five out of the six best things known to man all stuffed inside on recipe. The last one is chocolate, in case you are wondering!! When it comes to food, I can practice self control all I want until garlic bread is involved. At that point, all rhyme or reason go flying out the door and a big hunk of garlic bread heads straight into my mouth. Fresh whole milk mozzarella cheese, tons of chopped garlic, fresh pesto, a little butter, and lots of fresh herbs all stuffed inside a country style loaf.
Not only is it fun to eat but it’s also easy to make. This pull apart bread recipe is super fun to make if you’ve got any little ones around. They can totally help…
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The following tasty cake is yet another variation of my all time favorite sponge cake recipe (postedHERE). In this version, I substituted the orange juice with coffee, enhanced the coffee flavor by pouring coffee syrup over the baked cake, (leaving a bit aside for serving), and topped the cake with coffee icing and chocolate glaze. All this created layers of flavors that will please anyone who loves coffee and chocolate.
Once again, as I’ve done in THIS version, I decided to bake the cake in a Bundt cake pan, rather than in two pans, as in the original recipe, so again had a bit of leftover batter. This time I baked it separately in a loaf pan and used it as a base for a quick Tiramisu inspired dessert. The large cake came out light and aromatic, and the rich and smooth toppings added lots of flavor and…
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By Angelika Hanna
One memory of my childhood in Germany is the roasted paprika chicken. Lucia, a Polish woman in my small hometown made the best chicken I have ever tasted in her little butcher shop, and there was never anybody else who roasted chicken like Lucia: her chicken were crispy and juicy, spicy and flavorful. One could smell her paprika chicken from far away out of her shop, and there were long waiting lines every single day of the week.
I never attempted to roast a paprika chicken until now. Of course, it did not taste the same as Lucia’s chicken – but pretty close. I love the smokey paprika flavor on the crispy chicken skin.
Prep Time: 5-10 min
Cook Time: 1 hr 25 min
Total Time: 1 hr 35 min (plus 30 min warming time (before cooking), plus 15 min resting time (after…
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This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.
The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.
Potato salad with vinaigrette, serves 8
Adapted from Delia Smith’s recipe.
900 g washed new potatoes
6 shallots, finely chopped
4 tbsp finely chopped (ot cut with scissors) chives
1 dessertspoon sea salt
2 cloves garlic, peeled
1 dessertspoon mustard powder
1 tbsp balsamic vinegar
1 tbsp sherry vinegar
150 ml olive oil
Steam or boil the potatoes…
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At times I get the most peculiar cravings. I guess it ties in with my way of eating; regardless of what it is I eat for pleasure, not just fuel. And most of the time my cravings are a combination of things my body needs and my favourite foods. Typical cravings are usually something with avocado, anything with burrata and sometimes proper comfort food. Often cheese of some kind, and sometimes fish.
One beautiful summer’s day in Norfolk my body screamed for barbecued chicken. The sticky, charred kind. Maybe I needed protein but whenever I crave something fairly healthy I always try to give my body what it wants.
As we were in Norfolk and had access to a barbecue it was also much easier to make this happen, than if we’d been in London, so I went all in. I threw together a homemade barbecue sauce and marinated the…
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Today’s Menu: Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread
For Breakfast on this morning I Fried 3 Fresh Johnsonville Turkey Breakfast Sausage Links, prepared some Simply Potatoes Shredded Hash Browns, and had my morning cup of Bigelow Decaf Green Tea, as always! Mostly sunny and a high of 93 degrees. But with the high humidity the heat index makes it feel like 98-100 degrees. I got some yard work done early before it was too hot. Went to Kroger for Mom later to pick up a prescription. So for Dinner tonight I’m preparing Dirty Rice with Turkey Italian Sausage and Baked Garlic Loaf Bread.
To prepare it; I first prepared the…
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Y’ALL. I can’t even begin to describe just how delicious (and simple) this recipe was. From the minute I walked in the door tonight, my mouth was watering! But enough about how delicious it was… let’s get down to business.
half or whole link of andouille sausage (depends on how much you like) *alternative: don’t use it if you want to make it vegetarian!
2 cans of small red beans (I used Goya brand)
1 can of red kidney beans (Goya brand again)
2 cans of chicken broth *alternative: use veggie stock to make it vegetarian!
1 small diced onion (minced is a great alternative if you don’t want chunks)
1 tablespoon of minced garlic
1 tablespoon of Worcestershire sauce
1 teaspoon of tabasco sauce
2 bay leaves
a heap of Tony Chachere’s (channel your inner Cajun)
a few dashes of oregano and garlic salt
a dash or two…
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Wow! If you’re a cheeseburger liver, you don’t want to miss these 20 great gourmet make at home recipes. (I’m sorry I don’t have any picture to lead you on. But click thru. It does not disappoint.)
I don’t talk much about squash. I don’t crave it, I don’t think it’s “been too long” since I’ve last had it… Let’s just say it’s not a staple in my marriage. With that though, I don’t treat it carelessly when we do buy it and I’ve worked really hard to get this right. I decided to cut the squash in half and treat each half completely differently but starting with the same initial prep of roasting.
Firstly, soup. I’ve mentioned the Philips Soup Maker before (see below link for direct message), and I cannot stress its capability enough. In this case, I made a roasted acorn squash soup with sweet onion, artichoke hearts, potatoes and cashews in a beef broth base. Before serving, I drizzled some sesame seed oil, added some grated parmesan and fresh basil.
Philips Soup Maker
Secondly, I made a typical roasted acorn squash but…
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”Meatless Mondays” was started by someone, or maybe even a company of someones trying to redirect the public from the overconsumption of meat. This was an honorable endeavor, in my opinion. There are so many yummy ways to give meat a rest on this most unpleasant of weekdays. Pasta is one of the first ideas people have. I tried to combine pasta in the form of veggie noodles with another beloved carb: the basic happy buttery yellow potato.
Of all the potatoes, SunLite potatoes are my favorite. I’m not sure they can be found outside of FL but, if you do come across them you’ll see they have a much lower calorie, carb and fat count than most potatoes, without losing some of the same nutrients a sweet potato is known for. They may even be available to order online.
My second favorite potato is the yellow potato. I love…
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My mother-in-law gave me this recipe when I was a newlywed. She had served these delicious mini-burgers for a friendly gathering and I was hooked the minute I tasted them. In the Chicagoland area, there is a fast food restaurant that serves these bite-sized burgers in large quantities. It’s fun to make a load of these for tailgating finger food. I often pack the foil wrapped, pre-cooked burgers in the crockpot to stay warm at the tailgate party. They are always a crowd-pleasing hit!
Copy Cat White Castle Sliders
2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
1/2 cup sliced hamburger pickles, drained
Preheat an oven to 350 degrees. In a large skillet, brown the ground beef; drain. Mix the onion soup mix, mayonnaise and cheddar cheese into the ground beef mixture. Cover, remove from…
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Living in the Midwest, there is always an abundance of corn available this time of year. A short trip down a country road will lead you to several pop-up farm stands or an old Ford truck sitting with the tail open, piled high with beautiful ears of corn. The honor system is used when payment is needed. An old coffee or a clear mason jar sits atop the bed of the truck. Country customers put their dollars in and take change as they see fit. It always makes me smile to see trusting neighbors and friends supporting local foods.
This week, on my way back from the University, I expected to see the above mentioned vendors dotting the roads on my way home. Due to the late hour, all had packed up and headed home for supper. I had hoped to purchase a dozen ears of corn for a soup…
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Sharing my first VEGAN dessert for you all!
I generally bring the desserts you see on here into work. One of my coworkers has been vegan for over 10 years! I always feel bad that she doesn’t get to share in the desserts myself and others bring into work. If you know me, you know I love baking for others to bring them joy! How can I let someone be left out of that joy?
Townhall, a local restaurant, has BOMB vegan brownies. I was inspired and knew brownies had be the first vegan dessert recipe I created! I was nervous to dive into the world of vegan desserts, but these ended up being super yummy!
While researching the many different ways to make vegan brownies, I came across the following common ingredients:
- Vegan Butter
- Vegan Oils: Canola Oil, Avocado, etc.
- Black Beans
- Flax Eggs
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