yum.

growafrogrow:

Pork Chops and potatoes with greens:

6 Pork chops cubed and seasoned in

• Half a cup of ordinary flour
• 2 medium eggs, beaten
• paprika
• salt
• dried parsley

Fried in sesame seed oil until browned, then put in the oven until slightly crispy.

With greens (I didn’t have seaweed), chopped and fried in sesame seed oil for 3 minutes. Add salt to taste. Sprinkle roasted sesame seeds on pork and greens when cooked.

And 4 large chopped and boiled potatoes.

Preparation time: 30-40 minutes.

Serves: 4

YUMMY.

(Source: mandinski)

(Source: banglikeafirework)

bakeddd:

tiramisu cookies

• click here for recipe

theonetruenom:

Sweet Potato Oatmeal
This oatmeal is a bowl of warm comfort perfect for a winter morning. If you don’t have any sweet potato on hand, or you just want to try something a little different, you can use pumpkin puree in place of the sweet potato. 

1/3 cup Large Flake Oats
1/4 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg (opt.)
1/4 tsp Allspice (opt.)
1/2 tsp Ground Ginger (opt.)
1 1/3 cups Milk (I used a combination of soy and coconut)
1 cup Shredded Sweet Potato (I used about 1/3 of a large sweet potato)
1 Ripe Banana

Serves 1.

1. Shred sweet potato and set aside. 

2. Mix oats, salt and spices together in a pot, then whisk in the milk. Stir in the shredded sweet potato and banana.

3. Bring to a boil over medium-high heat, stirring frequently. Turn heat down to low, cover, and let simmer for a few minutes (steaming the oatmeal this way helps cook the sweet potato). Uncover and continue cooking on low, stirring frequently, until the oatmeal has reached your desired consistency, and the sweet potato is no longer crunchy (it might be slightly chewy).

4. Pour into a bowl and serve, drizzled with maple syrup or honey, if so desired, and with a splash of cold milk. Enjoy!

(Source: )

theonetruenom:

Spinach & Black Bean Salad, with Sweet & Tangy Cumin Lime Dressing
I like to use kamut, wheat, or spelt berries in this salad because, aside from their nutritional value, they have a sturdier texture than rice, quinoa or millet that works well in this salad, and I love their nutty flavour. They do require a little planning ahead, but you can cook up a large batch that you’ll then have on hand for the rest of the week. However, you can try replacing them with barley or brown rice if you’d rather. 

1/2 cup Cooked Black Beans (canned are fine)
1/2 cup Cooked Kamut, Wheat, or Spelt Berries
1/2 heaping cup Halved Cherry or Grape Tomatoes (or 2 small tomatoes, seeded and diced)
1/2 an Avocado, chopped
Scant 1/4 cup Fresh Cilantro, chopped (use less or omit if you’re not a cilantro fan)
2 - 3 cups Baby Spinach

Dressing
This dressing gets a good tangy kick from the vinegar and lime juice, but is rounded out with the addition of a little sweetener. The measurements here, however, are estimates (I usually measure things in “splashes” when I make dressings) so feel free to play around with the amounts to your taste. 

2 tbsp Apple Cider Vinegar
2 tbsp Lime Juice
1 tsp Honey, Agave Nectar, or Brown Sugar
1/2 tsp Ground Cumin
1/4 tsp Ground Coriander
1/4 tsp Ground Black Pepper
1/8 tsp Cayenne (optional - add if you like heat!)
Salt, to taste

Serves 1.

1. To cook the kamut, wheat, or spelt berries, soak 1 cup of berries in 3 cups of water for at least 4 hours or overnight. Once soaked, drain and rinse the berries, then bring to a boil in a pot with 3 cups of water, then turn down the heat to low and simmer, covered, for 45 - 60 minutes. When cooked, the berries should still be chewy, but soft. Drain the cooked berries and keep stored in the fridge for up to a week. 1 cup uncooked berries equals approximately 2 1/2 cups cooked. If you’re also using dried black beans (my personal preference) the cooking method is almost identical to that of the berries, just be sure to soak the beans for at least 8 hours. They can also be stored, refrigerated, for 5 - 7 days.

2. In a large bowl, whisk together all the ingredients for the dressing. Set aside.

2. Add black beans, grains, tomatoes, avocado, and cilantro to the dressing and toss to coat. Stir in the spinach, transfer to a serving dish (or not, if you want to save dishes) and eat up! Embrace the green.

(Source: )

foodeatsworld:

Strawberry Cheesecake Pancakes (Recipe)

foodeatsworld:

Red Velvet Cheesecake Cookies (Recipe)

via: (◡ ‿ ◡ ✿)

These are too adorable! >3<!

(Source: dollerina)

Winter Squash Soup with Gruyere Croutons

Recipe

Best Potato Soup

Recipe

This soup is amazing. I helped make it the other night and we ate almost the whole pot (there was a lot!). Some notes though: Add more Velveeta than it calls for, boil the carrots and potatoes some (just some) before adding the rest of the stuff.

qualityrecipes:

Chicken Corn Chowder
Adapted from Bon Appétit, October 2003

Ingredients
5 bacon slices, chopped
1 tablespoon butter
1 medium onion, chopped
1 cup chopped red or orange bell peppers (about 1 large)
1/4 cup all purpose flour
6 cups low-salt chicken broth
2 cups 1/2-inch cubes peeled seeded butternut squash
1 extra large or 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
1 16-ounce bag frozen corn kernels
1 cup whole milk
1 cup diced skinned roast chicken (1/2 the rotisserie chicken)
1/2 plus 1/4 cup chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
salt & pepper

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1/2 cup of bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, milk, and 1/2 cup bell peppers. Simmer until corn is tender, about 10 minutes. Add chicken, 1/2 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining green onions and cilantro.

qualityrecipes:

Pasta Twists w/ Broccoli Sauce

Ingredients:

3 cloves garlic
1 medium onion
2 medium stalks broccoli
1 large red bell pepper
¾ pound pasta twists (about 4½ cups) 
2 Tablespoons olive oil
¾ teaspoon oregano
½ teaspoon salt
black pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese

Directions:

1. Bring a large pot of water to a boil.

2. Finely chop the garlic and onion.

3. Separate the broccoli tops from the stems, cut the stems and tops into bite-size pieces. Coarsely chop the red bell pepper.

4. Add the pasta to the boiling water and cook until Al Dente, 10 to 12 minutes, or chording to package directions.

5. While pasta is cooking, in a large skillet, warm of 1 Tablespoon of the oil over medium-high heat until hot but not smoking.

6. Add the garlic onion mixture and stir-fry until browned, about 5 minutes.

7. Add the remaining 1 Tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, and black pepper.

8. Stir fry until vegetables are crisp-tender, about 5 minutes.

9. Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat.

10. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.

11. Drain the pasta and toss with the vegetables and sauce. Serve with warm Italian bread.

qualityrecipes:

Hasselback Garlic Cheesy Bread
yield: 2 loaves

Ingredients:

1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter

Directions:

1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
2. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
3. Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
4. In the meantime, slice the cheese into thin slices and melt the butter.
5. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
6. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
7. Serve immediately.

foodfuckery:

saranorean submitted:

Broccoli Cheddar Soup in a Pretzel Bowl!  
For full recipe, click here.

chatterandmash:

Marbled Red Velvet Cheesecake Brownies

Yield: 16 hearts

Ingredients:

Red Velvet Layer:
3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon red food coloring
2 teaspoons white vinegar
2 tablespoons milk

Cheesecake Layer:
2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, vanilla extract, red food coloring, and white vinegar.

Combine the dry and wet ingredients, until completely combined. The batter will be a really thick, almost moldable texture…but don’t worry, that’s what you want. Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the 2 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

Pour the remaining batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

Now, in your stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges.

Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 30 minutes, rotating half way through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine’s Day treat!

TNCB

(via The Novice Chef » Marbled Red Velvet Cheesecake Brownies)

I think I’m going to make these for my boyfriend. So there’s your reason for me posting another desert-type-thing. He loves red velvet, and cheesecake too if I remember right. :3