This is the easiest dessert I have ever seen created. My darling friend Carolina showed me how to make it! Continue reading
Greetings from Brasil! I arrived in February and will be spending the next year in Lavras, Minas Gerais teaching English at Universidade Federal de Lavras, and doing research on food security!
Importantly, I’m researching food! And guess what, we’ve got some tasty treats from this wonderfully warm country. This pão de queijo is a naturally gluten-free cheese bread. It’s super soft, chewy and delicious. Everyone loves it, and for Brazilians its that wonderful thing that reminds them all of home, and its a native dish for the state I’m in, Minas Gerais. Lucky me, I ended up in the state known for its delicious food.
I made this tasty treat with the supervision of a native Brazilians who also translated the recipe below (thanks Samuel!) and used the kitchen of a friendly pal, Eduardo (thanks Eduardo!) and got to bake with my fellow Americans, Nakeisha and Molly (pictured here with me!).
So, although this cheese bread is anything but healthy, its incredibly easy compared to other breads, and its SUPER tasty. Hope you try this and enjoy!
This is a great recipe for a salad that you can throw together and have for leftovers/lunches throughout the week. I made it for Victoria Day picnic here in Canada and it was a great hit.
Spain’s national dish, Paella, has no dearth of regional variations and recipes. From chorizo and chicken to shrimp and mussels, carrots and peas to olives and spices, the variants of this dish are endless. I usually use whatever I happen to have on hand when I make this, so accordingly I used mussels (cheap, easy to cook, full of iron), onions, red pepper, tomatoes, garlic, and peas. Feel free to put in what you like, its likely to turn out great.
Every time I come home for a trip, my mom loves it when I make my galette recipe. It’s dynamic, makes great desserts, appetizers, and here, breakfasts, and you can throw in whatever you like! This time, we just had too much fun with alliteration and decided to use bacon, brie, and basil. It was yummy, and a lightened up version of our savory eggy breakfast dishes.
Traditionally I make my galettes on a board flat, but this one i put in a shallow pie dish so that it could keep form with the egg mixture. So, technically this was was kind of a quiche, but you could take it out of the pie dish and it didn’t lose its shape in the least.
Ohhhh so good. All my friends have been asking for this recipe and I’ve been quite lame and long to respond. But I am here nonetheless to post!
The original idea of the recipe comes from smittenkitchen.com, I’ve adapted the recipe a bit to make for a curious twist in the bread. Easier and quicker preparation.
This is an easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro.
I was originally inspired to make this recipe for the blog spoonforkbacon.com but adapted the recipe and shaved some calories by not cooking the veggies in butter or oil, but just throwing them in the slow cooker and letting them infuse with fellow spices and flavors overnight. I’m also trying to steer clear of baking and cooking over the stove during this already horribly humid summer, so it was doubly rewarding to make this meal in a slow cooker! Slow cookers are great for that reason in the summer, and I would have no doubt that this would take great served cool on a hot summer day.
I’m really happy with how this came out. Vegan, low cal, gluten free, dairy free, and full of veggies, some fruit and spices, it’s easy to make, inexpensive, and tastes delicious. Directions are here too, but really all you do is chop everything up, put it in the slow cooker, put it on low, sleep, and wake up to delicious food. Amazing, right?
- Prep time: 30 minutes
- Cook time: 8-10 hours or overnight (on low) or 3-4 hours (on high)
- Nutritional information: 264 calories per serving (without rice) More here.
- 1 leek, chopped
- 2 whole carrots, peeled and sliced
- 2 small apples, peeled, cored, and diced
- 1 green chili pepper, seeds removed, chopped
- 1/2 C dry red lentils
- 85 g coconut cream dissolved in 1 C water, or 1 C of coconut milk
- 3 C chicken stock
- 1 T freshly minced ginger
- 1 T curry
- 1 t turmeric
- 2 t Garam Masala
- 1 t cumin
- 1 t sugar
- dash of cinnamon
- dash of cardamom
- salt and pepper
- OPTIONAL: Raisins and cilantro to garnish
1. Chop up all the vegetables you will be using, and place them in the slow cooker.
2. Pour coconut milk and chicken stock on top.
3. Add spices and stir.
4. Set on low overnight or about 8 hours, or high for 3-4 hours.
5. Turn off slow cooker. Allow to cool.
6. Cream ingredients in food processor or using immersion blender.
7. Serve as soup, or over rice to make a hearty meal.
OPTIONAL: Garnish with cilantro and raisins.
Makes 4 generous 1-cup servings
You may use onions, green onions, and tomatoes if you like. I happened to have leeks but did not have green onion or yellow onions, however, these would have been more traditional ingredients for Mulligatawny. A lot of recipes include tomatoes too. I actually just totally forgot about those vegetables. Put tomatoes in yours if you like!
These are really a delicious and hearty breakfast option. Even the lover of all carbs will be charmed by this number.
- 1 banana, mashed (preferably one which is more ripe)
- 1/2 cup of uncooked quinoa, prepared to package instructions (around 1 cup prepared quinoa)
- 2 T sugar
- 1 t vanilla extract
- 2 egg whites
- 1 or 2 t cinnamon
- 1/4 c corn starch
- 1/2 t baking soda
- Maple Syrup for serving
- optional: Almond milk
- In a large bowl, whisk egg whites until frothy.
- Add sugar, vanilla, cinnamon, baking soda, and corn starch. Incorporate until smooth.
- Using a spoon or spatula, add all of the cooked quinoa and banana. Stir well. Batter should have same consistency of normal pancake batter. If too thick, add almond milk by the tablespoon. Too thin, add corn starch by the tablespoon.
- Heat a griddle on medium-high. Be sure to use a non-stick pan and grease before each pancake.
- Pour 1/4 cup of batter onto the griddle. Once bubbles form and pop on batter it is time to flip. Cook on both sides and serve with maple syrup.
- Make about 8 pancakes.