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I have some multi-coloured carrot seeds, can't wait to plant them!
The purple ones are supposed to be super-good for you, way better than the regular orange ones. I'm not sure about the other colours. I should look it up sometime, when I'm not feeling lazy :) |
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Deletion...as you were. :blush:
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I'm looking forward to planting these babies :) I've got purple, red, yellow and the standard orange. They'd make a very pretty coleslaw, methinks. |
We made a dessert pizza here tonight.
Used a gluten free crust recipe from Bob's Red Mill. Baked the crust without any toppings on the pizza stone. Then took out and covered with: Soft goats cheese that my daughter whipped with some raw honey. Sliced figs and apples that I cooked in apple cider for a few minutes, just until soft. Spread the goats cheese on the hot crust. Used a slotted spoon to take figs and apples out of cider and spread them over the pizza. Pizza back in the oven for 2 minutes to warm everything up together. Mmmmm. |
I had a cuopon for free pizza. As it turns out tonight they had a "buy one, get one" so now I have two! : A sausage, pepperoni & mushroom and then a hawaiian bbq chicken with stuffed cheese crust. Yes, I know it's ridiculous LOL I am thinking of sharing the chicken one with friends tomorrow, if I can convince one of them to come for lunch.
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a friend just sent me a recipe for gluten free/sugar free brownies cant wait to try them YUM YUM
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:cheesy: |
Ami is going to make home made pizza for the SB.
N cookies for the meantime. I am one lucky guy! Oh n blueberry scones :cheesy: |
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Good Morning Delicious people!!
Wow it feels like I have been away for a long long time! My conference was insanely amazing, as well as inspiring in so many ways. I am still processing so much information and so many connections. How are yall doing? Sadly I have not one food adventure to share from Atlanta. The conference was at the Hilton and I mostly ate on the run. Never made time to dine out, as the programming went from 8am to 10pm on most days and I opted to get as much time in with the community as possible. So apparently I missed out on some real good soul food. Oh well. Since I have been back in AZ however I am more than making up for the lack of food adventures since my bff is in cooking mode these days and had made some amazing, if high calorie, stuff, including Corn Chowder, Chili, Apple Fritters, Bacon wrapped Apple Fritters (crazy good) and two nights ago we made Pecan Praline ice cream and Mango Sorbet. I need to find a treadmill and a gym asap. I'm going to attempt to catch up on all of the posts that I have misses..wish me luck! ;) |
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Where are the figs coming from this time of year? |
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I will put together a recipe and post it. The thing about my cooking is that unless someone else is going to replicate it I have very little recorded these days. Mostly I am working up recipes for other people. Odd thing about that, I have been doing it for long enough that I can look at something and say..that looks like a 1/4 Cup and be pretty near accurate. That said, Enchiladas can be made quickly with roasted Chicken that gets pulled and shredded, warm tortillias, a simple sauce and some good cheese. Sometimes I like to add roasted chilis to the chicken or go off on a fusion and add roasted baby artichokes. It all depends on my mood. So I will be sure to come back and post a recipe. I need to remember to keep track of all the recipes that we post in here so that we have some sort of archive. As for thread topics, it seems that we just start them. Curious has anyone made Pralines? I used two very different recipes and the results were night and day. Trying to decide which one I like best to mix into the fresh ice cream. |
Yes, we made Pecan Pralines in my American Regional Cuisine class. They were delicious!
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LOOKING FOR A GREAT VEGETARIAN CROCK POT RECIPE BY TOMORROW IF ANYONE HAS ANY SUGGESTIONS-ENOUGH TO FEED 10-15
THANK YOU FOR HELPING :) |
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Ingredients 1 medium red onion, chopped 1 green bell pepper, chopped 4 garlic cloves, chopped 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon kosher salt and black pepper 1 28-ounce can fire-roasted diced tomatoes 1 15.5-ounce can black beans, rinsed 1 15.5-ounce can kidney beans, rinsed 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving Directions In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve the chili with the sour cream, scallions, radishes, and tortilla chips. ~~ Veggie Stew 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups) 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups) 1 large onion, diced (about 1 cup) 2 garlic cloves, minced 1 14-ounce can diced tomatoes 1 cup vegetable broth 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1 zucchini, cut into 1/2-inch slices 1 16-ounce can chickpeas, drained Directions Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours. Add the zucchini and chickpeas and cook 1 hour longer on low. Serve with cooked rice. Try web searching for some recipes too-- Good luck. |
Mmmmmm.....
There is the greatest tiny nacho place in Pico Rivera, the ingredients are simple, chips, pork green chili, cheese and guacamole, but they cook their own chips and they are AMAZING! Casa Garcia on Whittier Blvd!
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Thank you soooo much - that sweet potato chili looks perfect-
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I made a really amazing coleslaw yesterday and thought I would tell you about it...
My mom is not too fond of this particular salad, but I love it so I thought I would try a little tweeking to see if I could perk her taste buds. I added a few more veggies then normal using... 1/2 head red cabbage, shredded 1 white onion, thinly sliced 3 stalks of celery, thinly sliced 3 sweet peppers, thinly sliced 1 carrot, shredded 1/4 cup of fresh parsley, chopped Kept the dressing light and simple, not using too much... 3 tbsp mayonase 2 tbsp Dijon mustard 1 tbsp horseradish A squeeze of lemon juice This was an instant hit!! I was so excited. |
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