Can I make you dinner?

16:42 27th Jan 2013

(via Cassoulet-Style Chicken Thighs Recipe | Eating Well)

21:35 20th Jan 2013

Notes: 398

Reblogged from gastrogirl

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gastrogirl:

creamy pasta verde with garlic brown butter breadcrumbs.

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

19:53 17th Nov 2012

Buffalo Chicken Salad - From Pioneerwoman.com

Recipe: Buffalo Chicken Salad
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 2 Print Recipe
Ingredients
1 whole Boneless Skinless Chicken Breast
Salt And Pepper, to taste
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 cup Louisiana Hot Sauce (Frank's, Etc.)
Salad Greens: Iceberg, Romaine, Mixed Greens
1/2 cup Blue Cheese Dressing
Extra Blue Cheese Crumbles
Celery Hearts, Leaves Intact
Preparation Instructions
With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil (but don't clean the pan.)
Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)
Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
Top the whole thing with more blue cheese crumbles and serve with celery hearts.

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gastrogirl:

thai curry noodles.

19:10 13th Jun 2012

Notes: 198

Reblogged from gastrogirl

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gastrogirl:

tomato, basil, and cucumber salad with feta and rice.

22:02 10th Jun 2012

Notes: 184

Reblogged from gastrogirl

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gastrogirl:

lentil, vegetable, and rice soup.

23:48 31st May 2012

Notes: 8

Reblogged from theartoffood

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theartoffood:

Ginger Carrot Salad

Ingredients:

3-4 large carrots - organic

1 thumb sized piece of ginger

3/4 tablespoon soy sauce

1 tablespoon sesame oil

1 1/2 teaspoons honey

A pinch of chili flakes

Sesame seeds

To Make:

Wash and peel carrots.

Using the edge of a teaspoon, scrape the peel off the ginger

Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots.

Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots.

In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together.

Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing.

Sprinkle the sesame seeds over the finished product.

Serve with Asian glazed salmon or sake steamed clams.

Enjoy!