Vegan Curry with Cilantro Basmati Rice

Gina DeRoos

I love Curry! The balance of mildly sweet coconut and spicy curry flavors are so warming to my soul. We get fresh organic fruits and veggies delivered every other week, so I’m always looking for ways to incorporate lots of vegetables into one dish. Curry is the perfect dish for that.

This dish incorporates the use of local vegetables as well as essential oils. I used doTERRA black pepper, cilantro and lemongrass essential oils for this recipe. Certain doTERRA oils are safe for internal applications. You can use these oils in recipes for cooking or baking to replace fresh or dried herbs and spices. I was fascinated by the potency, fragrance and aroma in the oils. They transformed the dish, and I was immediately reminded that oils in such a pure and concentrated form is not only a practical option, but better for the environment.

I hope you enjoy this…

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Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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Creamy Pesto Pasta Primavera With Shrimp (BLW Contributor)

winekindasseur

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On a recent Rachael Ray Show with guest Emeril Lagasse, they made a pasta primavera with saffron cream featuring one of my favorite vegetables, asparagus. Asparagus is in its seasonal prime right now and looking its glorious best; skinny smooth stalks and tight heads with no signs of flowering or wilting. And if the sight of gorgeous asparagus isn’t enough, Rachael gives it even more sex appeal by cutting it on a bias! The audience swoons…

When I attended public school back in the Jurassic Period, we had enough time in the day to take elective classes in art and music. During the ceramics chapter, my art teacher tasked us with making our favorite food out of clay. Amid an abundance of kiln-fired pizza, popcorn, hot dogs, and hamburgers on display at the end of the week was my realistically sculpted, painted green stalk of asparagus. It turns out I…

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Honey, Mustard and Marmalade Roast Ham Recipe

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spaulyseasonalservings

This was the first time I had made my own marmalade ham and it will be my go to recipe now. It was so delicious it was sticky and sweet with delicious mustard notes. The meat was so tender and the caramalisation on the outside is really addictive. The ham only lasted 2 days and I couldn’t help picking at the meat. If you are going to make a ham this easter please do try this recipe. It was a hairy biker recipe.

Ingredient’s

  • 1.5kg gammon joint (mine was smoked)
  • carton of orange juice
  • 16 cloves
  • 2 onions, peeled and halved
  • 3 bay leave’s

For the glaze

  • 120g soft brown sugar
  • 3 oranges, zest of 3, juice of 2
  • 3 tbsp clear honey
  • 3 heaped tbsp marmalade
  • 3 tbsp wholegrain mustard

Directions

  1. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the…

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Nutella Stuffed Pancakes Recipe

4

Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Corn, Bacon and Parmesan Pasta Recipe – Oh, my!

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Oh, hi, I am ready for summer now. What did I miss? Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet. Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!

Check out the whole recipe via corn, bacon and parmesan pasta — smitten kitchen

Happy French Toast Day!!! – Fluffy French Toast Recipe

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Fluffy-French-Toast-2

FLUFFY FRENCH TOAST

Ingredients 

Original recipe makes 12 slices

  • 
1/4 cup all-purpose flour
  • 
1 cup milk
  • 
1 pinch salt
  • 
3 eggs
  • 
1/2 teaspoon ground cinnamon
  • 
1 teaspoon vanilla extract
  • 
1 tablespoon white sugar
  • 
12 thick slices bread
  • PREP
10 mins
  • COOK
20 mins
  • READY IN
30 mins

Directions

  • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Bacon, Onion and Rye Breard Stuffing Recipe

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HD-200911-r-onion-rye-stuffing

INGREDIENTS

  1. One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
  2. 4 tablespoons unsalted butter
  3. 1 large sweet onion, such as Vidalia, halved and thinly sliced
  4. 1 celery rib, cut into 1/4-inch dice
  5. 1 teaspoon chopped sage
  6. 1 teaspoon thyme leaves
  7. 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
  8. 2 1/2 cups chicken stock or low-sodium broth
  9. 1 egg
  10. 2 1/2 teaspoons kosher salt
  11. 1/2 teaspoon freshly ground pepper

INSTRUCTIONS

  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
  • In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
  • Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Credit: Food & Wine

Sweet Honey Baklava Recipe

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Baklava-Recipe-16

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!

Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Ingredients:
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.

Directions:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Check out the rest of the recipe at Nastaha’s Kitchen

Happy National Fast Food Day!!! – Tell us your favorite fast food?

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B_Burgers2

IN-N-OUT DOUBLE, DOUBLE WITH FRIES – ANIMAL STYLE

National Fast Food Day is observed annually on November 16.  On this day each year people all across the country celebrate by going through the drive-thru, dining inside or ordering their fast food to go.

First popularized in the United States in the 1950’s, fast food is considered any meal with low preparation time and served to a customer in a packaged form for quick dine-in, take-out or take-away and typically with a drive-thru.

Following World War I, automobiles became popular and more affordable.  At that time drive-in restaurants were introduced.  In 1921,  White Castle, an American company founded by Billy Ingram and Walter Anderson in Wichita, Kansas, opened, selling hamburgers for five cents each.  Anderson had opened the first White Castle in 1916 as a limited menu, high-volume, low-cost, high-speed hamburger restaurant.

The United States has the largest fast food industry in the world.  There are American fast food restaurants that are located in over 100 countries.

Common fast food menu items include hamburgers and other sandwiches, fish, fried chicken, chicken nuggets, tacos, pizza, hot dogs, french fries, onion rings, breakfast biscuits, coffee and ice cream. 

The term fast food was first recognized in the dictionary by Merriam-Webster in 1951.

Credit National Calendar