If you’re finding that you would use some cooking inspiration, here are some ideas from some of the most talented food bloggers out there. A meal to cook in 20 minutes In a bit of hurry? These french bread pizzas from The Comfort of cooking […]
Author: This Foodie
Crunchy Brussels Sprouts with Pomegranate Reduction I love brussels sprouts. These miniature cabbages, part of the brassica genus are close relatives of broccoli, cauliflowers, mustard and of course, cabbage and they contain a chemical called sulforaphane, which is believed to have anticancer properties. The best way […]
You know when you see a recipe and you instantly feel excited thinking how amazing it will taste when you’ll cook it later in the evening? I love this sweet potato hummus recipe from New York Times’ Dawn Lerman, author of the Fat Dad series. […]
Rebecca Harrington writes a both funny and insightful piece about what Marilyn Monroe said she ate in an interview for the Peagant Magazine, in 1952. Marilyn says she only eats two raw eggs in milk for breakfast, skips lunch and eats a broiled dinner of […]
This has to be one of the easiest dinner ideas ever. You only need: fresh broccoli, canned chickpeas, lemon, salt and pepper. Some fresh parsley would be nice too.
Make the humus first: add 2 garlic cloves to a can of chickpeas and the juice of half a lemon and zzzap everything together until creamy and soft. Add salt and pepper to taste, but don’t overdo it. If you’re brave add a small pinch of cinnamon and a spoon of honey to it, it’s really tasty.
Proceed to roasting the sesame seeds in a small pan. Add a teaspoon of water and the third of a pinch of salt, the keep the seeds moving in the pan until they turn a warmer brown (not black :).
On to the broccoli. Get some olive oil into the palm of your hand and rub your hands together, then massage the broccoli florets with it before grilling it. You don’t need to put too much. Grill then mix with the humus, as you would with pasta.
Photo and Idea adapted from Babble.
I found this beautiful perfumed green apples the other day and I bought more than I needed. Everyone in the house thought “apple pie” the moment they saw them on the counter; so I obliged. I wanted to do something new though so I tried […]
Did you know that one of the best moments to plan garlic is mid September to mid October? Neither did I. It seems like the garlic “sleeps” during winter and if planted around this time of year it grows green and tall (and very importantly […]
This post is for Belén : )
If you eat gluten free there are still so many new and delicious recipes to try. I selected these ones from one of the most beautiful food sites on the world wide web, 101 Cookbooks. I want to try them all.
Green Pea Soup
How to make it: Boil together fresh or frozen peas, add ginger, salt, garlic, chile, a small onion, a few fresh mint leaves and a sprinkle of fresh lemon juice. Roast cheese to use as croutons.
Oregano Brussels Sprouts
Make it: Cook the sauce first: mix olive oil, chopped parsley, oregano, garlic and salt. Cook the Brussels sprouts in hot olive oil over medium heat until they are tender. Add the sauce.
Wintery Spring Rolls
Make them: This recipe asks for rice paper wrappers but you can skip them and use lettuce instead as a wrap. Quickly fry a small finely chopped onion, ginger, salt and green garlic. Remove the oil and use it to “bathe” the rice paper or lettuce. Fry a few pieces of tofu in a sugary oil mix. When it’s done, remove the tofu and cook the mushrooms. Arrange everything in little bouquets.
How to cook it: Add a teaspoon of butter or oil in a wok or big soup pot. Throw in quickly a finely chopped small onion, chopped garlic, ginger and other spices your feel mix well with spinach. When the onion is almost brown throw in the spinach and let cook. Fry the paneer cheese (or another type of cheese that you like) quickly in a very small amount of butter or olive oil. Add on top of the cooked spinach. Sprinkle with sesame seeds.
Parmesan Cheese Spread
Make it: Mix 1 cup of finely grated parmesan cheese with 2 spoons of olive oil and another 2 spoons of white wine. You can also add: chopped dates or figs, sun-dried tomatoes or dry herbs.
I am not sure whether Christopher Boffoli‘s mother told him not to play with food, but I am glad he does now. His food landscapes are just great. Photos found via Fricotte.