Nothing says the return of Christ like Williams Sonoma.Read More
Pizza potatoes. No oil, no gluten and no dairy. it still manages to taste fantastic. I like this drier version and it's layered on a plate vs. being baked in the oven or instant pot. This will serve two but it's easily increased.Read More
I don't know if the brand is specifically focusing on giving these options or not but with all the people I know avoiding gluten it's nice to give them options.Read More
I used a japanese eggplant but you can use the standard fatty nightshade and just cut it in half. You want to make only enough that you will eat today and tomorrow. This isn't something to produce en masse.Read More
I love a month that comes with chocolate, as is appropriate for February! <3 Not just any chocolate but Green & Blacks. 70% Sea salt cacao. Degustabox is my secret admirer apparently and it's working!Read More
I found Prince of Peace honey ginger crystals in my shipment and decided to get creative with them and not use them to put in hot water but rather to flavor my kombucha when I do the second ferment.Read More
"But Stephanie you hate tomatoes." That is correct. I do hate them in raw form. Cooked, they are tolerated. But slow roasted with slices of garlic, roasting that lets out some tomato liquid to create a sauce? Now that I seem to love. I make this with great regularity.Read More
Dare I say the November box was a bit of a showstopper when I opened it!Read More
Those of you that read my snappy cornishhens post touting how much I love the airfryer I bought ( I don't know how many years ago). I still use the fryer multiple times a week. I never take it off my counter. I bought it back before there was much available in recipes or tips so I had to play with it awhile to get my groove going. The book that came with it was 90% not helpful.
It's fall and it's butternut squash soup season and roasting that squash first is the best way to impart depth of flavor. I cut up my own vs the precut or frozen cubes just because soup is one dish you want to taste the love. You can't shortcut the love no matter how many spices and techniques you add.
So today's brilliant idea, as I look at the time and realize I want soup now but it usually takes 60-90 mins to roast it. That is AFTER the peel and chop prep happens. So what brilliant idea comes to mind? Toss those chunks into the airfyer that cooks chicken wings in 14 minutes. I really need to be a spokesperson for it. I love to cook but this is the gadget for people that don't like to cook OR clean. I love it in the summer because it doesn't heat up my whole kitchen/home and it has a timer so it will shut off when it's done.
Sure enough the great squash roasting experiment worked like a charm. I liked the cooking combo of starting the 3" chunks at 325 for 12 minutes then crank it up to 390 (full heat) the last 8 minutes. Another bonus you don't need to add any fat to the chunks when you air fry.
While it was air frying /roasting away I got the rest of the ingredients going in a big stainless steel braising pan*it helps moisture evaporate as the veg wilts vs. using a stockpot. Nothing fancy in there other than a smidge of olive oil, an onion and a large peeled zucchini for body and lightness without calories. After they became soft I put the squash in and some vegetarian broth and let it simmer 20 mins. Pureed it up in the nutribullet then finished it with fresh nutmeg. I don't meausure. It's soup. Too many variables to measure and not play with it til it tastes good.
I had a random sack of self rising flour so naturally the thought of biscuits came to me. whipped them right up and had a great lunch!
Top with a bit of home make kefir and balsamic drizzle.
You can get your chicken in a wrap, on a baugette roll, on a platter or in a salad. I started to order the French until upon walking up to the register, I saw the seasonal features were taped to the register. I spied a pretzel bun and that sold me. Call it the southern-I do. This chicken was sharing a pretzel bun with pimento cheeseRead More
It's clear they know the right ratio of beef-to-bun-to-flavorfully messy sauce. It's a ceasar salad on a cheddar burger essentially and I can't think of anything better. It doesn't need bacon. It doesn't need tomatoes. It doesn't need mustard. It is perfect as is and is most definitely the star of the show in this establishment.Read More
I find many of the Asian influenced cuisines to be good for a roller coaster flavor of a time and Chateau Saigon is a leader of the pack in this category. Every dish, and I tasted many, were uniquely satisfying and overall well balanced in flavor. Exactly why I love Asian food.Read More
I have been about 80% vegetarian for 2 months now. A nice side effect of a high nutrition diet is you don't really want things like sweets or dairy. The body is so fulfilled with the nutrtion your food is providing it doesn't want anything else. Cravings are gone and energy is high (and skin more gorgeous than ever). However a week of birthday celebrating which seems to always entail steaks went down this past week. I didn't enjoy it like I used to and cakes did not taste appealing to me at all. Now is the perfect time to do a vegan week again. I know it's my popular blog series every year.
Each day I will post at least one of my vegan inspired meals/snacks to tempt you to dip into healthier waters.
Marinated crispy baked tofu from The kitchn.
coupled with my favorite Dr. Furhman's orange cashew dressing as the dip.
But only if it has 5 cheeses and a panko crust. I can deal.
Everyone loves bacon. Even vegetarians.