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heyfranhey:

Caramelized Peach & Oat Pancakes

COOKIE + Kate writes:

Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.

Recipe here.

(via earthenkinde-deactivated2014083)

lohi-creations:

Have you ever heard of banga rice? This dish courtesy of the naija- delta people is really something special. My mouth had a party while I ate it!! #lohiscreations #naijafood #africanfood #deltafood #foodpictuees #nigerianfood #lagos #food #warri

lohi-creations:

Have you ever heard of banga rice? This dish courtesy of the naija- delta people is really something special. My mouth had a party while I ate it!! #lohiscreations #naijafood #africanfood #deltafood #foodpictuees #nigerianfood #lagos #food #warri

(via ekom-aka-makoma)

candidappetite:

If you’ve never had Indian Fry Bread before, your mind is about to be blown. Fry Bread Breakfast Tacos are up on the blog today. 

candidappetite:

If you’ve never had Indian Fry Bread before, your mind is about to be blown. Fry Bread Breakfast Tacos are up on the blog today. 

(via mexicanfoodporn)

crock pot chickpea, butternut squash and red lentil stew
Ingredients:
1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving
Directions:
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours…the longer you cook, the thicker your stew will be.
Season with sea salt to taste and serve with minced cilantro on top. This stew freezes extremely well and will keep in the fridge for up to five days.
Time:
10 hours

crock pot chickpea, butternut squash and red lentil stew

Ingredients:

  • 1 yellow onion, chopped
  • 1 tbsp olive or canola oil
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 2-3 tsp garam masala
  • 1 butternut squash (about 3 lbs–average sized), peeled and chopped
  • 1 28-oz can diced tomatoes in tomato juice
  • 1 quart vegetable broth
  • 1 cup red lentils
  • 2 15-oz cans chickpeas, drained and rinsed
  • 1-2 tsp sea salt (to taste)
  • fresh minced cilantro for serving

Directions:

  • Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
  • Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours…the longer you cook, the thicker your stew will be.
  • Season with sea salt to taste and serve with minced cilantro on top. This stew freezes extremely well and will keep in the fridge for up to five days.

Time:

10 hours

cleophatrajones:

ancestryinprogress:

boujhetto:

Wine 101 

  1. How-to Choose
  2. How-to Pair w/Food
  3. Using The Right Glass Shows You Have Class 
  4. Basic Types of Wine
  5. Expanded typing of Wines
  6. What Temp For EachType of Wine
  7. Knowing Your Wine Colors
  8. Wine Type Descriptions
  9. Caloric Comparison vs. Beer
  10. Coffees  

A friend once told me (while discussing wines & spirits) to learn about coffees too… " Because you’ll eventually need them, if / when you enjoy too much good spirits."

Infographics: Wine Folleys, Primer Magazine, and Chicago Food Magazine.

How to be an Adult 201

My head is spinning. I need a glass of wine.

(via tofuboots)

heyfranhey:

Caramelized Peach & Oat Pancakes

COOKIE + Kate writes:

Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.

Recipe here.

(via earthenkinde-deactivated2014083)

lohi-creations:

Have you ever heard of banga rice? This dish courtesy of the naija- delta people is really something special. My mouth had a party while I ate it!! #lohiscreations #naijafood #africanfood #deltafood #foodpictuees #nigerianfood #lagos #food #warri

lohi-creations:

Have you ever heard of banga rice? This dish courtesy of the naija- delta people is really something special. My mouth had a party while I ate it!! #lohiscreations #naijafood #africanfood #deltafood #foodpictuees #nigerianfood #lagos #food #warri

(via ekom-aka-makoma)

candidappetite:

If you’ve never had Indian Fry Bread before, your mind is about to be blown. Fry Bread Breakfast Tacos are up on the blog today. 

candidappetite:

If you’ve never had Indian Fry Bread before, your mind is about to be blown. Fry Bread Breakfast Tacos are up on the blog today. 

(via mexicanfoodporn)

beautifulpicturesofhealthyfood:

Zucchini Pizza Boats…RECIPE

(via mynle)

crock pot chickpea, butternut squash and red lentil stew
Ingredients:
1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving
Directions:
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours…the longer you cook, the thicker your stew will be.
Season with sea salt to taste and serve with minced cilantro on top. This stew freezes extremely well and will keep in the fridge for up to five days.
Time:
10 hours

crock pot chickpea, butternut squash and red lentil stew

Ingredients:

  • 1 yellow onion, chopped
  • 1 tbsp olive or canola oil
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 2-3 tsp garam masala
  • 1 butternut squash (about 3 lbs–average sized), peeled and chopped
  • 1 28-oz can diced tomatoes in tomato juice
  • 1 quart vegetable broth
  • 1 cup red lentils
  • 2 15-oz cans chickpeas, drained and rinsed
  • 1-2 tsp sea salt (to taste)
  • fresh minced cilantro for serving

Directions:

  • Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
  • Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours…the longer you cook, the thicker your stew will be.
  • Season with sea salt to taste and serve with minced cilantro on top. This stew freezes extremely well and will keep in the fridge for up to five days.

Time:

10 hours

cleophatrajones:

ancestryinprogress:

boujhetto:

Wine 101 

  1. How-to Choose
  2. How-to Pair w/Food
  3. Using The Right Glass Shows You Have Class 
  4. Basic Types of Wine
  5. Expanded typing of Wines
  6. What Temp For EachType of Wine
  7. Knowing Your Wine Colors
  8. Wine Type Descriptions
  9. Caloric Comparison vs. Beer
  10. Coffees  

A friend once told me (while discussing wines & spirits) to learn about coffees too… " Because you’ll eventually need them, if / when you enjoy too much good spirits."

Infographics: Wine Folleys, Primer Magazine, and Chicago Food Magazine.

How to be an Adult 201

My head is spinning. I need a glass of wine.

(via tofuboots)

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