1. 11:48 7th Apr 2014

    Notes: 81

    Reblogged from americastestkitchen

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    americastestkitchen:

Despite your location—our Jalapeño-Infused California Burger is zesty, juicy, and bursting with summer flavors.
     
  2. 21:15 16th Feb 2014

    Notes: 21

    Reblogged from annaverity

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    annaverity:

Tonight’s cooking experiment: Budget Byte’s Easy Sesame Chicken recipe
     
  3. 14:05 11th Feb 2014

    Notes: 448

    Reblogged from gastrogirl

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    gastrogirl:

spicy greens and creamy parmesan bean stew.
     
  4. 21:21 18th Jan 2014

    Notes: 652

    Reblogged from pbs-food

    pbs-food:

    California Bowl Recipe | PBS Food

     

    What if the California Roll were invented today…

     
  5. 12:52 11th Jan 2014

    Notes: 36458

    Reblogged from gastrogirl

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    gastrogirl:

honey chipotle chicken bowls.
     
  6. 18:04 29th Dec 2013

    Notes: 705

    Reblogged from gastrogirl

    gastrogirl:

slow cooker balsamic honey pulled pork.
     
  7.  
  8.  (via Cassoulet-Style Chicken Thighs Recipe | Eating Well)
     
  9. 21:35 20th Jan 2013

    Notes: 398

    Reblogged from gastrogirl

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    gastrogirl:

creamy pasta verde with garlic brown butter breadcrumbs.
     
  10. 1 C. dried quinoa (I used Inca Red for this recipe but you could certainly use Pearl)
    1/2 C. dried cherries
    1 C. boiling water
    5 T olive oil, divided
    1 med. red bell pepper, sliced thinly
    1 med. orange bell pepper, sliced thinly
    1/2 red onion, sliced thinly
    1 1/2 tsp. ground cumin
    1/2 tsp. ginger
    1/4 tsp. cinnamon
    salt , to taste
    pepper, to taste
    1 can chickpeas drained (I used 1 1/2 C. chickpeas that I sprouted and cooked)
    1/2 C. chopped fresh cilantro
    3 Tbsp. rice vinegar, unseasoned
    3 Tbsp orange juice

    Prepare dried quinoa according to package directions. This is usually one cup of quinoa to 1 1/2 C. water. Bring to a boil and cover. Reduce heat to low flame and simmer for approximately 15 minutes until all the water is absorbed. Pour cooked quinoa into a large serving bowl and set aside.

    While quinoa is simmering, place dried cherries in a small bowl. Add boiling water to just cover cherries and set aside.

    While cherries soak heat 2 Tbsp. olive oil in large skillet over medium-high heat. Add peppers and onions along with the cumin, ginger, cinnamon, salt and pepper; sauteing until tender crisp (about 5 minutes). Add to quinoa along with the chickpeas, cherrries and cilantro. At this point I added an additional 1/4 tsp. or so of cumin, ginger and cinnamon to the quinoa mixture.

    Whisk remaining 3 Tbsp of olive oil with vinegar and orange juice. Pour over salad, toss to coat. Cover and refrigerate.

    6-8 servings