Views: 88
I saw this on Allrecipes and thought that this would be a good fit for here. If you try it, please let us know.
Directions
Category: Food
Categories
Bodybuilding Chicken Parmesan
Views: 124
Like chicken parmesan? Want a healthier option? This Bodybuilding Chicken Parmesan recipe is quick, healthy, great for meal prep, delicious, and packed with protein. The best part? You only need a couple ingredients to make it.
Eat your Bodybuilding Chicken Parmesan in a sandwich, over some pasta, rice, high protein quinoa, or even just vegetables if you’re watching your carbs!
Ingredients
- 1 ½ Pounds Chicken Breast – 24 Ounces
- 2 Extra Large Egg Whites
- 1 Tablespoon Olive Oil
- ⅔ Cup Bread Crumbs – 60g Whole Wheat
- 8 Tablespoons Parmesan Cheese – 40g Grated
- ½ Cup Pasta Sauce – 123g
- ¾ Cup Mozzarella Cheese – 84g Reduced Fat
Instructions
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Take out your Chicken Breast, trim the fat off of them, and cut them in half (so that they are thin)
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In one smaller bowl add in your Egg Whites and Olive Oil
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Mix those together
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In another large bowl add in your Bread Crumbs and Parmesan Cheese
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Mix those together
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Take out a baking sheet, coat it with some non-stick cooking spray, and put your Chicken Breast onto your baking sheet
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Lightly brush your wet mix onto both sides of your Chicken Breast slices
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Dunk them into your dry mix
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Coat the top of your Chicken Breast with some non-stick cooking spray
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Put them into the oven on 450F/232C for 20 minutes
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Take them out, flip them over, and evenly distribute your Pasta Sauce + Mozzarella Cheese over the top of them
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Put them back into the oven on 450F/232C for another 5-10 minutes (or until your cheese is melted)
Notes
Calories in each serving (if you make 6):
- Calories: 252
- Fat: 7.1g
- Saturated Fat: 2.3g
- Sodium: 335mg
- Carbs: 9.1g
- Fiber: 1g
- Sugar: 1.6g
- Protein: 37.8g
Nutrition
Calories: 252kcal | Carbohydrates: 9.1g | Protein: 37.8g | Fat: 7.1g | Sodium: 335mg | Fiber: 1g | Sugar: 1.6g
Categories
Protein Pumpkin Pancakes
Views: 68
Here’s some bodybuilding food for y’all.
The season of pumpkin everything is back and that means it’s time for some Protein Pumpkin Pancakes. This healthy seasonal pancake recipe is packed with all the right flavor, easy to make, healthy, and fluffy.
Seasonal Topping Ideas
- Pumpkin Greek yogurt
- Sugar free caramel
- Our Low Fat Pumpkin Butter!
- Bacon bits
- Fat free whipped cream or topping
Ingredients
- ½ Cup Rolled Oats – 40g
- 1-2 Packets Sweetener
- 1 Scoop Protein Powder – 30g Vanilla
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Vanilla Extract
- ½ Cup Pumpkin Puree – 120g
- ¼ Cup Cottage Cheese – 57g Fat Free
- 1 Large Whole Egg
- 2 Large Egg Whites
- ½ Teaspoon Baking Powder
Instructions
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Combine all of the ingredients into a either a food processor or blender
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Process or blend everything together
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Take out a stovetop pan or griddle and turn your burner on Medium heat
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Coat your pan or griddle with some non-stick cooking spray
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Pour your batter on
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Cook each side for 2-3 minutes
Remove your pancakes from the heat and optionally top them with your favorite seasonal toppings. Sugar free syrup and ground cinnamon will work.
Notes
Calories in the WHOLE recipe:
- Calories: 432
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 685mg
- Carbs: 41g
- Fiber: 9g
- Sugar: 7g
- Protein: 49g
Categories
Buffalo Chicken Sliders.
Views: 84
Buffalo Chicken Sliders
These buffalo chicken sliders are perfect for feeding a hungry crowd quickly and easily. Whether it’s a weeknight dinner or a casual get-together, everyone will love the spicy rotisserie chicken sandwiched between soft dinner rolls with ranch dressing, melted cheese, and crunchy coleslaw.
Ingredients
- 1 12 pack dinner rolls
- 2 cups shredded mozzarella
- 3 cups rotisserie chicken shredded
- ½ cup Frank’s Buffalo Sauce
- ½ cup ranch dressing
- 1 tablespoon habanero hot sauce (optional, if you want it really spicy)
- 2 cups premixed bagged coleslaw
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
Instructions
-
-
Preheat your oven to 350 degrees Fahrenheit.
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Cut the dinner rolls in half so you have a top and bottom piece. Place the bottom half in a large baking dish (a lasagna pan works well) and sprinkle half of the shredded mozzarella over the top.
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In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and if using, the habanero hot sauce. Spread this evenly over the buns in the baking dish.
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Mix the bagged coleslaw them spread it on top of the buffalo chicken. Top with the remaining mozzarella then put the tops of the buns on top.
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Melt the butter, mix in the Italian seasoning, then brush the butter over the buns.
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Cover the baking dish with foil then bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the sliders are hot, the cheese is melted, and the tops of the buns are golden. Cut into individual sliders and serve immediately.
Nutrition
Serves: 12
Calories122kcal (6%
Carbohydrates1g
Protein4g (8%)
Fat11g (17%)
Saturated Fat4g (20%)
Polyunsaturated Fat3g
Monounsaturated Fat3gTrans Fat1g
Cholesterol23mg (8%)
Sodium244mg (10%)
Potassium23mg (1%)
Fiber1g (4%)
Sugar1g (1%)
Vitamin A191IU (4%)
Vitamin C1mg (1%)
Calcium101mg (10%)
Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Views: 116
Vegetable Garden days are done for another year. Time to pack it in till next April. Gardens are winterized and time to plan for next year. Crazy weather. June started out very rainy. July hot. August hot and rainy. And September hot again. These folks have I guess what you could call gardens still. Sorry but I’m not helping with these.
Now the gardens here are ready for next year.
Now I have a watermelon patch that has three watermelons left. I had two different varieties of seedless.Look closely or enlarge the picture.
Views: 91
Local tradition. The cookie table. The past two weekends, my wife and I attended two weddings. And no matter where you live, there’s tradition. And here in the Youngstown, Ohio area it’s the cookie table.
From wedding soup to pizza shops, the Youngstown area is home to many widely-loved recipes and traditions. But, one of our most cherished traditions undoubtedly is the Youngstown Wedding Cookie Table.
If you’re not from the Youngstown area, then the concept of a “cookie table” might be kind of foreign to you. In short: It’s our local tradition to serve hundreds (usually more like thousands!) of cookies in an elaborate display at a wedding reception. Many times the wedding cake takes a back seat to the cookie table, with some couples foregoing a traditional wedding cake altogether. In Youngstown, the first thing people ask about a wedding is, “How were the cookies?”
The immigrants that came to the Youngstown area in the early 20th century brought with them many wonderful ethnic traditions centered around food and baking. Money was tight–especially during the Great Depression–and the cost of a wedding cake was often prohibitive. Family and friends would step in and provide an amazing display of homemade cookies to serve at the reception. This time-honored tradition continues today, and it is seen as a way to show love for the newlywed couple.
From wedding soup to pizza shops, the Youngstown area is home to many widely-loved recipes and traditions. But, one of our most cherished traditions undoubtedly is the Youngstown Wedding Cookie Table.
If you’re not from the Youngstown area, then the concept of a “cookie table” might be kind of foreign to you. In short: It’s our local tradition to serve hundreds (usually more like thousands!) of cookies in an elaborate display at a wedding reception. Many times the wedding cake takes a back seat to the cookie table, with some couples foregoing a traditional wedding cake altogether. In Youngstown, the first thing people ask about a wedding is, “How were the cookies?”
Humble Beginnings
The immigrants that came to the Youngstown area in the early 20th century brought with them many wonderful ethnic traditions centered around food and baking. Money was tight–especially during the Great Depression–and the cost of a wedding cake was often prohibitive. Family and friends would step in and provide an amazing display of homemade cookies to serve at the reception. This time-honored tradition continues today, and it is seen as a way to show love for the newlywed couple.
The “Ingredients” For a Great Cookie Table
Cookie tables may look a little different from wedding to wedding, but there are definitely some cookie varieties that you’ll find on every great cookie table. Let’s break it down:
- The Classics: At the base of all memorable cookie tables lie varieties like Clothespin Cookies, Kiffles, Peanut Butter Blossoms, Pecan Tarts, Snowballs, Chocolate Crinkles and Thumbprints
- Straight from Nonna’s Kitchen: Homemade Pizzelles, Biscotti, Ricotta Cookies, Italian Wedding Cookies and Wands (which look like a large bow tie)
- The Natives: It’s not a true OH-IO cookie table without a hefty helping of Buckeyes. And don’t forget the Kolachi!
Views: 102
Slow-Cooker Honey Sriracha Chicken Wings. I know, it’s been a while since we’ve had a recipe. And of all places it comes from one of my fav grocery stores. Kroger. This is not a quick one. So go out in the garden, do some painting, or pull some weeds.
The heat of Sriracha is paired with the sweetness of honey… making these chicken wings a guaranteed WOW!
Prep: 15 minutes Cook: 3 hours 30 minutes Total: 3 hours 45 minutes Difficulty: Easy
Ingredients
- 3 pounds fresh chicken wings
- 1 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup Sriracha hot sauce
- 1⁄4 cup plus 1 Tbsp. honey
- 2 cloves garlic, finely chopped
- 1 cup sour cream
- 1 tablespoon fresh lime juice
- 2 teaspoons lime zest
Directions
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Set oven to Broil. Line a large rimmed sheet pan with foil; place a large rectangular wire rack on top; spray both with cooking spray.
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Place chicken pieces in a single layer on rack; sprinkle 1 tsp. salt and pepper over chicken. Broil 3” from heat 10-12 minutes or until browned, turning halfway through broiling time.
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Spray 3 ½-4 quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl mix hot sauce, ¼ cup honey, and garlic until well blended. Pour over chicken, stir to coat.
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Cover; cook on Low heat setting 3 hours. Remove with tongs or slotted spoon; discard cooking liquid. In small bowl, mix sour cream, lime juice, zest and remaining honey and salt until well blended.
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Serve chicken wings with lime sour cream and additional hot sauce, if desired.
Categories
Double Chocolate Banana Bread
Views: 87
Views: 81
Let’s hear it for the food and drink.
This has always been an interesting topic of mine, listening to songs about food or drinks or having food or drinks mentioned in the title of a song. I always wanted to make this list, but never got around to it until now. I hope others enjoy this kind of list as much as I do. It made my hungry just making this list, so I had some cherry pie and pumpkin pie right after I finished it. Have fun listening to these songs.
https://youtu.be/EsYnBI2nvHI
Categories
Greek Slow Cooker Chicken.
Views: 76
Ingredients
Original recipe yields 6 servings
Directions
Per Serving:
471 calories; protein 36.7g; carbohydrates 39.8g; fat 17.9g; cholesterol 95.7mg; sodium 173.5mg. Full Nutrition
Categories
Chicken Tikka Masala
Views: 50
Chicken Tikka Masala
Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!
Serves: 2
Ingredients
For the chicken marinade:
- 11.2 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
- 0.4 cup plain yogurt
- 0.6 tablespoons minced garlic
- 0.4 tablespoon ginger
- 0.8 teaspoons garam masala
- 0.4 teaspoon turmeric
- 0.4 teaspoon ground cumin
- 0.4 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
- 0.4 teaspoon of salt
For the sauce:
- 0.8 tablespoons of vegetable/canola oil
- 0.8 tablespoons butter
- 0.8 small onions (or 1 large onion) finely diced
- 0.6 tablespoons garlic finely grated
- 0.4 tablespoon ginger finely grated
- 0.6 teaspoons garam masala
- 0.6 teaspoons ground cumin
- 0.4 teaspoon turmeric powder
- 0.4 teaspoon ground coriander
- 5.6 oz (400g) tomato puree (tomato sauce/Passata)
- 0.4 teaspoon Kashmiri chili (optional for colour and flavour)
- 0.4 teaspoon ground red chili powder (adjust to your taste preference)
- 0.4 teaspoon salt
- 0.5 cups of heavy or thickened cream (use evaporated milk for lower calories)
- 0.4 teaspoon brown sugar
- 0.1 cup water if needed
- 1.6 tablespoons Fresh cilantro or coriander to garnish
Instructions
-
-
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
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Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
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Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
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Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
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Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
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Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
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Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Nutrition
Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg
Go here and you will see a chart to where you can change for number of people. If you change the number to serve, it changes the recipe above.
The recipe for the garlic butter rice.
GARLIC BUTTER RICE
Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!
Servings: 4 serves
Calories: 369kcal
Ingredients
- 4 tablespoons (2oz. | 60g) butter, divided
- 5 cloves garlic, minced
- 1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
- 2 1/2 cups chicken broth, or vegetable stock
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 2 tablespoons fresh chopped parsley, plus extra to garnish
Instructions
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Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
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Stir in rice to coat with the garlic butter.
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Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
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Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
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Uncover and stir through fresh parsley.
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Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
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Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
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Garnish with some fresh chopped parsley.
Nutrition
Calories: 369kcal | Carbohydrates: 58g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Fiber: 1g
Views: 55
Looking for healthy and easy snack ideas for kids? These quick and easy no-bake Peanut Butter Cheerio Bars are always a hit. Made with just 3 simple ingredients: Cheerios, peanut butter and honey. They’re perfect for breakfast, after school, or a quick grab-n-go snack. Toddlers, teens and adults love them!
Servings: 9
Ingredients
- 3 cups Cheerios
- 3/4 cup peanut butter
- 1/2 cup honey
Instructions
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Line an 8×8 pan with parchment paper or foil; set aside.
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In a medium sauce pan, heat the peanut butter and honey over medium heat until melted and well combined.
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Remove from the heat and stir in the Cheerios.
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Place the mixture in your prepared pan and press into place.
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Cover and refrigerate for at least 1 hour before cutting.
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Keep any leftovers stored in the fridge.
Views: 42
Oh it’s so good. Chocolate Kiss Peanut Butter Pie. This recipe has a wonderful combination of a chocolate and peanut butter. It’s simple and inexpensive. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups.
Ingredients
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
378 calories; protein 8.1g; carbohydrates 39.7g; fat 22.1g; cholesterol 12mg; sodium 481.1mg. Full Nutrition
Views: 82
Grilled Peaches with Whipped Mascarpone. Have you ever tried a grilled dessert? This easy dessert combines grilled peaches with mascarpone, browned butter and crispy sage for a unique tasty treat for those warm summer nights ahead.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Desserts
- Method: Grilling
- Cuisine: American
Ingredients
- 2 large, ripe peaches
- 1 tablespoon olive oil
- ¼ cup heavy cream
- ¼ cup mascarpone
- ½ teaspoon vanilla
- ¼ cup salted caramel sauce
Instructions
- Prepare the grill. Lightly brush your grill grates with olive oil and preheat your grill to about 400°F.
- Whip the mascarpone. Add the heavy cream to a large mixing bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and vanilla and beat for another minute or so. Refrigerate until ready to use.
- Prepare the peaches. Cut the peaches in half and remove the pits. Brush the cut slides generously with olive oil.
- Grill the peaches. Place the peaches cut side down on the preheated grill. Grill for 5 minutes and remove.
- Assemble. Place a peach half or two on a plate. Top with the whipped mascarpone and drizzle with caramel sauce. Serve immediately.
Notes
- You can use either homemade or store-bought salted caramel sauce. If making homemade be sure to make it prior to grilling the peaches.
- To grill the peaches simply brush the grates lightly with oil and preheat your grill or grill pan to medium-high heat. Cut your peaches in half and remove the pits, brush the cut side of the peach with oil and grill for 5 minutes. It’s really that easy! This simple tips below will help you ensure perfectly grilled peaches every time.
Categories
Baked Chicken Taquitos. Oh so good.
Views: 85
Baked Chicken Taquitos. Oh so good.
Baked Chicken Taquitos are one of the meals that are easy to make and taste just like you are in a Mexican Restaurant. Taquitos are like mini tacos all rolled up ready to eat. Okay, the ingredients are bit different than regular tacos, but you get the idea.
These baked chicken taquitos have a creamy, cheesy filling with just the right amount of spice. The filling can be made ahead of time and then the taquitos can be assembled just before baking.
The baking allows a crisp tortilla but none of the added fat you find with the traditional fried taquito.
Ingredients
8 oz cream cheese (at room temperature)
- 1 cup shredded cheddar cheese
- ¾ cup chili verde sauce
- ½ teaspoon cumin powder
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked chicken (shredded)
- ¼ cup chopped fresh cilantro
- 12–15 corn tortillas
Instructions
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Stir cream cheese in a large bowl until smooth and creamy. Stir chili verde sauce, and cumin powder.
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Stir in shredded cheeses, chicken and cilantro.
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Wrap 3 tortillas at a time in a paper towel and microwave for 10-15 seconds, until tortillas are pliable.
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Place filling on each tortilla and roll up. Place on a baking sheet seem side down.
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Bake in a preheated 350 degree oven for 20 minutes until mixture is warmed through.
Nutrition
Calories: 440kcalCarbohydrates: 27gProtein: 21gFat: 27gSaturated Fat: 13gCholesterol: 90mgSodium: 591mgPotassium: 305mgFiber: 3gSugar: 3gVitamin A: 965IUVitamin C: 1.9mgCalcium: 302mgIron: 1.4mg
Views: 48
Chicken and Mushroom Pie. This looks good. Somebody needs to try this and get back to us. Stay cozy during these chilly months with this ultra creamy chicken and mushroom pie with puff pastry crust! Filled with a savory and decadent cream sauce, smoky bacon and fresh herbs, every bite of this meat pie is comfort food at its finest.
Similar to a chicken pot pie, this divine dish is loaded with a decadent, silky herbed cream sauce and hearty, flavorful add-ins. The puff pastry gives this savory pie a perfectly flaky, crisp crust for an unforgettable finishing touch. Sounds like a crowd pleaser, huh?
Equipment
-
Large skillet
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9-inch-by-13-inch baking dish
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Rolling Pin
-
Pastry brush
Ingredients
-
- 8 slices bacon chopped into 1-inch pieces
- 2 ½ cups boneless, skinless chicken thighs chopped into 1-inch pieces
- ¼ teaspoon salt plus additional for seasoning chicken
- ¼ teaspoon pepper plus additional for seasoning chicken
- 1 pound baby bella mushrooms sliced
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 4 garlic cloves minced or grated
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- ½ cup freshly grated cheddar
- ½ cup freshly grated Parmesan
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh chopped sage leaves
- 1 teaspoon fresh chopped rosemary leaves
- 1-2 dashes Worcestershire sauce
- Pinch of ground nutmeg preferably freshly grated
- 1 thawed puff pastry sheet
- 1 egg whisked
Instructions
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Heat oven to 400 degrees. In a large, cold skillet, add bacon. Turn heat to medium and cook until crisp. Stir occasionally.
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Using a slotted spoon, move bacon to a paper towel-lined plate. Add chicken to bacon grease. Sprinkle with salt and pepper. Cook until browned on the outside. Using a slotted spoon, remove the chicken to another plate.
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Add the mushrooms and cook until browned, stirring only occasionally. If the skillet gets too dry, add a tablespoon or two of butter. Also remove from skillet.
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Add ¼ cup butter to the skillet and melt. Whisk in the flour. Continuously whisk for about three minutes. Add garlic and cook for about 30 seconds, stirring constantly.
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Slowly pour in chicken stock and heavy cream. Whisk until the mixture smooths out. Add bacon, chicken and mushrooms back to the skillet. Bring to a simmer.
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Stir in ¼ teaspoon salt, ¼ teaspoon pepper, cheddar, Parmesan, thyme, sage, rosemary, Worcestershire sauce and ground nutmeg. Keep stirring until the cheese melts. Turn off heat.
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Using a rolling pin, roll the puff pastry so that it’s large enough to cover a 9-inch-by-13-inch baking dish. Pour the cream mixture into the baking dish. Place the puff pastry on top. Pinch the puff pastry so that it folds against the interior sides of the baking dish. Brush the whisked egg on the puff pastry using a pastry brush. You probably won’t need the entire egg.
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Place in oven in the puff pastry is nice and brown to your liking and the cream mixture is bubbling on the side, about 20-25 minutes. Let set for about five minutes before serving. Enjoy!
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Notes
- About three chicken thighs typically gives me enough meat for 2 ½ cups.
- For full tips, please see blog post.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1serving | Calories: 609kcal | Carbohydrates: 16g | Protein: 35g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Cholesterol: 233mg | Sodium: 516mg | Fiber: 1g
Views: 72
Let’s hear it for New Zealand and Australian Artists. The Islands have produced some awesome bands and artists. let’s play a few.
Views: 99
Let’s hear it for the food. Any and all songs about food. The artist or band can have a food name also. Gifs, and pictures welcome.
Views: 220
Pasta to die for? Top Chef’s Simple Pasta Recipe. I’m a simple guy. Spaghetti, Bow tie, red sauce, etc. But this recipe go t me thinking. Try something different. Expand your horizon. Let’s get started.
“If you meet people who have great gastronomy and eat well, they are always happy,” he says. “In so many different levels, having balance in gastronomy helps make your mind better and you are happier. People from northern Europe, we are almost always a bit frustrated when we meet people from the south, who always seem to have a smile on their face.” In the new book, Niklas and co-author H. Ennart, a medical science journalist, dive deeper into topics originally covered in their original book, “Happy Food.” They explore the world of gut health and how closely linked it is to our physical and mental wellbeing. If that sounds a little heavy, the book is actually approachable, with plenty of simple, healthy recipes.
Ingredients:
400 grams (14.1 ounces)
dried pappardelle pasta
2 cloves of garlic
3 tablespoons butter
8–10 sage leaves, plus extra to garnish
50g Parmesan cheese
3 tablespoons pine nuts, toasted
black pepper for serving
Preparation:
Cook the pasta al dente, according to the instructions on the packaging. Drain and leave to steam thoroughly. Thinly slice the garlic. Brown the butter slightly and add the sage and garlic. Add the pasta and mix thoroughly. Serve with Parmesan shavings, toasted pine nuts, extra finely sliced sage and freshly ground black pepper.
Categories
What’s on your fruit menu?
Views: 41
What’s on your fruit menu? For me I’ve always had bananas. Now I’ve added Oranges, Clementines, Raspberries, Apples, and Blueberries. Bananas I believe are Honduras. Oranges and Clementines are from California. And the raspberries and blueberries are from Mexico. So how about you? A big fruit eater? Let us know.
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.[1] Accordingly, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
In common language usage, “fruit” normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. On the other hand, in botanical usage, “fruit” includes many structures that are not commonly called “fruits”, such as bean pods, corn kernels, tomatoes, and wheat grains.[2][3] The section of a fungus that produces spores is also called a fruiting body.[4]