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Blogs about: Recipes

Ever wonder how many food recipes are now online? Millions? Billions? Who knows! Which leaves us wondering: How did people cook before the internet? While the sheer number of recipes is mind-boggling, it does mean that with a little internet sleuthing, anyone can be a chef — and we think that’s a great thing.

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Couscous- and Mango-Filled Avocado Halves
More from this author

nade in the kitchen It was a quite tiring day for me. When I came home, I had no idea what to cook and was not really motivated to even cook something. Am I reading your mind? Do you feel exactly the same? Here’s the solution: Don’t cook. Make some awesomely filled avocados instead. Serves 2 50 g couscous (1/4 cup) some cherry tomatoes 1/4 mango fresh parsley olive oil lemon juice salt and pepper Put the couscous and some salt in a bowl and pour 100 ml (1/2 cup) hot water over it. Let stand for 5 minutes. Meanwhile quarter the tomatoes, cube the mango and chop the parsley. When the water of the couscous is absorbed, add everything to it and season with olive oil. Generously sprinkle with lemon juice. Cut the avocados into halves, leaving the skin on and arrange them on a plate. Fill them with the couscous salad. Sprinkle with olive oil and serve. When you’ve eaten up the couscous but still have some avocado left, you can either add some more couscous or – and this is something that

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Thyme Lemonade
Mama's Gotta Bake

Thyme Lemonade As I was driving down the main thoroughfare in my community today, I spotted a group of kids, I would say about 10 or 11 years old, yelling and waving frantically at me to stop.  They had set up a lemonade stand with an array of handrawn signs, on the corner of this particular intersection. How could I drive by this group of young entrepreneurs without purchasing the product that they had obviously spent hours concocting. I would be forever known as “the mean lady”. When I pulled over to the curb and got out of my car, I could see sighs of relief on their tiny faces. Yes! A customer. I ordered up a glass of their homemade brew, and when I opened my wallet to pay, I realized I had just blown my entire wad at the supermarket on this evening’s dinner.  Oh geez, was this really happening. Dead broke in front of a bunch of 10 year olds. I quietly asked if they took American Express, and they told me they run a cash only business. However they said, since the

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Tofu Curry
Our Detox Diary

Tofu Curry -1 package of tofu, cubed -1 medium onion -red cabbage -grated carrots -broccoli -coconut milk (make sure you read the label so you buy a detox friendly one) -curry powder, cumin, turmeric to taste Mix it all together in a wok (tofu and onions first, carrots, then spices), makes lots of leftovers for lunch another day!

Going Bananas
carligarren

Grilled Bananas! Another cool recipe I got from another blog! I love healthy bloggers!! If you are searching for an easy and tasty dessert; look no further! In the Paleo world many folks are stumped as to what they can make for dessert without the introduction of sugars or artificial sweeteners. The reality is; fruit provides enough natural sweetness and there is no need to look any further.  This particular recipe is about as easy as it comes and is definitely kid approved.  You need about 15 minutes of your time and a whole 2 ingredients (banana’s and cinammon), well one other important tool is needed, the grill! I hope you all enjoy this easy yet satisfying recipe. note:  You could take this a step further and whip up some heavy cream and finely chop some walnuts or almonds to create a Banana split of sorts. I don’t eat dairy, but hey… it could work.  Grilled Bananas 2 bananas, quartered LEAVE PEELS ON Cinnamon Coconut oil (if desired) Brush the open side of the banana w

Junebug
verbs and vignettes

holycrapit’sjunealready. i think june is my very favorite month. it just so happens to be birthday month. does anyone else get as excited for their birthday as they did when they were 13 years old? i think birthdays should include things like singing, and chocolate cake for breakfast, and hugs + laughter + lots of time with family, and ice cream cake, and any dinner you want. [we always got to pick our birthday dinner. and one year, when my mama was sick, i was allowed to pick the topping on the pizza. haha.] so far for birthday month [because last year, i succeeded in spreading out the festivities for an entire month], one of my coworkers surprised me with bagels. they were the chewiest and most delicious bagels ever. i went for the sesame. then i splurged and drove out to my favorite italian place, and just ordered a double house salad. their gorgonzola balsamic vinaigrette makes me swoon. i also treated myself to a trip to whole foods. i can walk around in that store for hours

One year ago today…
Cultural Life
Green Bean!
More Than A Foodie
Recipe: Root Beer Float Cookies
Coriccio
Top foods to avoid when you want to keep a good looking body
28daysabs
Asparagus two ways
Brunch at Goodies
Purchased: Student Cookbook 100 Everyday Recipes
Dramatic Reviews
Bok Choy and Broccoli
Our Detox Diary

Sauteed Bok Choy and Broccoli - Bok Choy - Broccoli - 1 Minced Garlic - Grated Ginger - Dash of Bragg’s (if you have it) - 1/4 cup water - Sesame Seeds -sesame oil Cut white stalks from bok choy and slice. Chop green leaves. Cut broccoli into bite size pieces. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Press ginger in a sieve over skillet to release juices. Stir in Bragg’s. Finally, add sesame seeds and sesame oil.

Carrot Cake Breakfast Smoothie (Gluten Free and Dairy Free)
Tori Teaches Fitness

Okay, so I don’t usually post recipes that aren’t entirely mine, but this deserves some praise. I made the Carrot Cake Breakfast Smoothie this morning. The recipe comes from a professional photographer, Mary, whose blog is full of herbal concoctions and beautiful photos (including the one above). Now, I’m a huge fan of smoothies for breakfast. Part of the problem, however, is making one that will keep me full through the morning (particularly on mornings that involve intense exercise). This one did not disappoint! What could be better than having a well balanced healthy breakfast complete with vegetables, nut butter, and fruit while tasting like dessert?? Nothing! I think next time I make this I’ll have to make sure the carrots are a bit softer to get a better texture. I added about a half scoop of vanilla protein powder to make it a bit cake-ier, sweeter, and protein-ier. I also cut 1 tablespoon of the almond butter, to lower some of the fat (though it is good

Concepts of Paleo
carligarren

Everytime I tell people that I don’t eat processed food, I get that confused “huh?” face from them.  The same question always follows, “What do you eat?” Contrary to popular belief, not all food is processed. There are tons of different choices out there for those of us who won’t put chemicals and additives into our bodies. For example, fresh fruit and veggies are not processed. In short, I very rarely enter the middle aisles at grocery stores, and when my budget allows I always support local organic farmers. So, for meat use fresh or frozen with no hormones added.I believe that the added hormones in meat and dairy products are the main contributor in our kids developing so much faster. Be creative and add new spices to your fresh meat! Grill veggies outside during the summer to add variety. Try doing kabobs with chicken, peppers, pineapple, and onion. Try using coconut oil to panfry your chicken or seafood.  Brush some on a banana cut lengthwise and

Jubilee Cupcakes
cookingwithemilyuk

If you saw my Jubilee Cupcakes on my television programme today, and you wish to give them a whirl, you can watch the video again at http://www.youtube.com/watch?v=MSw32k-j9ak&feature=plcp   Have a great Jubilee weekend!

Health+money= raw vegan
thatveggielife

Okay, okay, I know what your thinking ” Raw vegan really?” Yes really, I told myself that since it’s very hot outside and I’m going to be going out and moving a lot I should eat raw. So yesterday at the mall with my mom we started talking about my mom’s health and about her feeling bad. So I pulled up being a raw vegan and she loved the idea she said she looked up some stuff about things in your body and how do they relate to her problems. And going raw was something the paper she read implied. I mean all that oil and too much fat isn’t good for your body especially if your body can’t get rid of it or has no use for it, it can cause a lot of problems. So my mom asked me if we did do this would I cook all the  meals and stuff and clean up ( just because I’m bad at cleaning up, but great at cooking). And I said yes and that I would work on the cleaning part,The reason I’ m cooking is because I know what to do and what to use and how t

A slice of Mrs Beeton’s Victoria sponge for a Jubilee tea party
edwardiangrandmabakes

A Victoria sponge is a classic English afternoon tea cake and perfect for a Jubilee weekend celebration. Edwardian grandma didn’t write a recipe for this teatime favourite in her little red book. I suspect that’s because every good home baker knew the basic techniques for a Victoria sponge. Granny may well have used Mrs Beeton’s recipe, which I discovered quite recently via Hugh Fearnley-Whittingstall. It’s quite simply the best Victoria sponge recipe ever – light and airy. It’s the easiest of recipes and its success is based on the fact that you use an equal weight of everything, including the eggs. So, start by weighing the eggs in their shells and then use exactly the same amount of butter, sugar and flour. I shall be decorating mine with fresh fruit for a neighbour’s Jubilee party, but I’d usually just sandwich it with jam and cream, or even a buttercream icing. Victoria sponge cake Weigh the eggs first, then use the same amount of bu

Mulberry Sauce
Pul Biber (with everything)

Our neighbour very kindly gave us a large bowl full of mulberries, dut in Turkish.  These were of the white variety, in our view not as tasty as the red or black ones which make really nice jam.  We did consider trying to make jam with them but in the end thought better of it.  We thought about making some sort of fruit cordial but without very fine filtration it would remain cloudy so rejected that idea.  So we thought why not turn them into a fruit sauce, the sort that could be used to glaze meat or added to stews.  We tested out the result as a glaze for chicken along with some pul biber and the result was delicious. The recipe None of the quantities are in the least bit critical. Wash large bowl full of mulberries, a kilo or so, and put into a pan along with a small quantity of water.  Bring to the boil and simmer in a closed pan for an hour or so, until all the fruit has gone soft.  Pour the berries and liquid into a sieve and crush the berries to obtain as much liquid as possible

Cook Off Saturday! *Alfredo
Tulle In The South*

One dish that keeps popping up in my apartment happens to start with something basic- but is constantly desired, Cheese! I love cheese, I particularly love when I have three different kinds, two pounds of strawberries and some mini pineapple strudels to share with Vegeta and Stripes while watching a movie…I’m a snack person- there I admit it. But something I love even more than cheese itself is everything you can do with it, like cheese sauce! For the meat eaters out there I didn’t forget about you, add 1.5 to 2 Cups of any cubed meat you prefer to this dish- just make sure you have it already cooked before throwing it into the sauce. I’m a huge fan of boxed pre-made pasta, it saves time and energy- plus I’ve been starting to eat whole grain pasta which works really well for this dish. I love tomatoes in my alfredo sauce, it gives me a nice summery feel. Anyway, Directions! Follow directions on the box for cooking the pasta and get that going. Then set one

How to Grill a Whole Fish | Mark’s Daily Apple
Primal in Poole

The universe seems determined that I should eat more fish – it keeps throwing fishy items my way. The latest was  How to Grill a Whole Fish | Mark’s Daily Apple. Very useful for those of us who haven’t a clue when presented with a whole fish! Fired with enthusiasm (O.K. maybe exaggerating  a bit here) I went to the street market on Thursday with the intention of buying some fish only to find that the Greenslades van wasn’t there this week. Pity!