Jan 21, 2014
26 notes
splendidtable:

Cauliflower or Broccoli Rabe and Sausage http://ift.tt/1enDyHR

Mmmmm ….

splendidtable:

Cauliflower or Broccoli Rabe and Sausage http://ift.tt/1enDyHR

Mmmmm ….

Nov 17, 2013
2 notes
With Xanthum gum - wow! They’re like real cookies! Good mouth feel, too.

With Xanthum gum - wow! They’re like real cookies! Good mouth feel, too.

Nov 17, 2013
3 notes
Gluten-free chocolate chip cookie experiment. Using gluten-free all purpose flour and cashew meal. Did not add Xanthum gum but the first batch (not pictured) cooked into one thin cookie. It was a mess. A delicious mess but unwieldy. 

The picture is of the batch that cooked on the darker cookie sheet - still no Xanthum gum but this at least stayed separate. 

Am know cooking batch with Xanthum added. Will see what, if any, difference it makes.

Gluten-free chocolate chip cookie experiment. Using gluten-free all purpose flour and cashew meal. Did not add Xanthum gum but the first batch (not pictured) cooked into one thin cookie. It was a mess. A delicious mess but unwieldy.

The picture is of the batch that cooked on the darker cookie sheet - still no Xanthum gum but this at least stayed separate.

Am know cooking batch with Xanthum added. Will see what, if any, difference it makes.

Nov 14, 2013
1,904 notes
thugkitchen:

GET THAT SOUPY GREEN BEAN SHIT OUTTA HERE. C’mon, anybody showing up with that casserole from a can didn’t even fucking try. How about something much tastier that packs some actual nutrition in it? Bring this bastard to Thanksgiving and nobody is going to ask you to do the goddamn dishes.

ROASTED BRUSSELS SPROUTS WITH QUINOA AND CRANBERRIES

1 ½ pounds of brussels sprouts
1 tablespoon olive oil

1 cup quinoa
1 ¾ cup water
pinch of salt

1/3 cup toasted almonds
1/3 cup dried cranberries (if you can’t find any, don’t fucking sweat it)
¼ cup chopped parsley
1/8 teaspoon of salt
pepper to taste

DRESSING:
2-3 cloves of garlic
2 ½ tablespoons red wine vinegar
2 tablespoons lemon juice (about 1 lemon)
2 teaspoons Dijon mustard
1 teaspoon olive oil

Heat the oven up to 400 degrees. Tear off any fucked up lookin leaves on the brussels sprouts and chop them into quarters (or halves if they are little). Toss them with a tablespoon of olive oil and spread them out on a baking sheet. Roast those sons of bitches for 20 minutes, stirring half way, or until the sprouts are golden and kinda burnt in some places. Goddamn delicious. Just trust. Boiling these tiny cabbage-looking motherfuckers is a crime. ROAST OR GTFO.

While that shit is going down, rinse the quinoa with some water so that it isn’t bitter when you cook it (yeah, you’re fucking welcome). Throw it in a medium pot with the water and pinch of salt and bring it to a boil over a medium heat. Turn the heat down to a simmer, cover that shit, and let it cook for about 15-20 minutes or until all the water is gone and the quinoa is tender. Turn off the heat. Chop up the garlic all small and throw it in a small glass with the rest of the ingredients for the dressing and mix well.
When the sprouts are done, toss them in a bowl with the cooked quinoa and the dressing. Mix that shit so that everything is coated real well. Add the almonds, cranberries, parsley, salt, and pepper and mix again. Taste it and see if you need more salt or pepper or whatthefuckever you think is missing. Serve warm or at room temperature. 
Serves 4-6 as a side, double that shit and bring it to Thanksgiving if you feel like being a popular motherfucker

thugkitchen:

GET THAT SOUPY GREEN BEAN SHIT OUTTA HERE. C’mon, anybody showing up with that casserole from a can didn’t even fucking try. How about something much tastier that packs some actual nutrition in it? Bring this bastard to Thanksgiving and nobody is going to ask you to do the goddamn dishes.

ROASTED BRUSSELS SPROUTS WITH QUINOA AND CRANBERRIES

1 ½ pounds of brussels sprouts

1 tablespoon olive oil

1 cup quinoa

1 ¾ cup water

pinch of salt

1/3 cup toasted almonds

1/3 cup dried cranberries (if you can’t find any, don’t fucking sweat it)

¼ cup chopped parsley

1/8 teaspoon of salt

pepper to taste

DRESSING:

2-3 cloves of garlic

2 ½ tablespoons red wine vinegar

2 tablespoons lemon juice (about 1 lemon)

2 teaspoons Dijon mustard

1 teaspoon olive oil

Heat the oven up to 400 degrees. Tear off any fucked up lookin leaves on the brussels sprouts and chop them into quarters (or halves if they are little). Toss them with a tablespoon of olive oil and spread them out on a baking sheet. Roast those sons of bitches for 20 minutes, stirring half way, or until the sprouts are golden and kinda burnt in some places. Goddamn delicious. Just trust. Boiling these tiny cabbage-looking motherfuckers is a crime. ROAST OR GTFO.

While that shit is going down, rinse the quinoa with some water so that it isn’t bitter when you cook it (yeah, you’re fucking welcome). Throw it in a medium pot with the water and pinch of salt and bring it to a boil over a medium heat. Turn the heat down to a simmer, cover that shit, and let it cook for about 15-20 minutes or until all the water is gone and the quinoa is tender. Turn off the heat. Chop up the garlic all small and throw it in a small glass with the rest of the ingredients for the dressing and mix well.

When the sprouts are done, toss them in a bowl with the cooked quinoa and the dressing. Mix that shit so that everything is coated real well. Add the almonds, cranberries, parsley, salt, and pepper and mix again. Taste it and see if you need more salt or pepper or whatthefuckever you think is missing. Serve warm or at room temperature.

Serves 4-6 as a side, double that shit and bring it to Thanksgiving if you feel like being a popular motherfucker

(Source: thugkitchen)

Oct 18, 2013
142 notes
wnyc:

Ina Garten’s Winter Minestrone & Garlic Bruschetta from The Leonard Lopate Show

wnyc:

Ina Garten’s Winter Minestrone & Garlic Bruschetta from The Leonard Lopate Show

Oct 8, 2013
169 notes
llamammama:

Kale Pesto Makes about 1 1/2 cups Blanch 4 garlic cloves for 2-3 minutes; remove from water with a slotted spoon. In same water, blanch 1 bunch of stemmed kale for 30 seconds; drain. Purée garlic and kale in a food processor; with motor running, gradually add about 3/4 cup extra-virgin olive oil, about 1 cup grated Parmesan, and 1 Tbsp. fresh lemon juice; season with kosher salt and freshly ground black pepper. Use pesto to dress cooked pasta of your choice or as a sauce for vegetables or fish.
I must have this! http://www.bonappetit.com/test-kitchen/cooking-tips/article/11-quick-and-easy-ways-to-cook-with-kale

llamammama:

Kale Pesto
Makes about 1 1/2 cups
Blanch
4 garlic cloves for 2-3 minutes; remove from water with a slotted spoon. In same water, blanch
1 bunch of stemmed kale for 30 seconds; drain. Purée garlic and kale in a food processor; with motor running, gradually add about
3/4 cup extra-virgin olive oil, about
1 cup grated Parmesan, and
1 Tbsp. fresh lemon juice; season with
kosher salt and
freshly ground black pepper. Use pesto to dress cooked pasta of your choice or as a sauce for vegetables or fish.

I must have this! http://www.bonappetit.com/test-kitchen/cooking-tips/article/11-quick-and-easy-ways-to-cook-with-kale

Oct 1, 2013
307 notes
gastrogirl:

thai green curry and sweet potato noodle bowl.

sweet potato noodles - intriguing.

gastrogirl:

thai green curry and sweet potato noodle bowl.

sweet potato noodles - intriguing.

Sep 29, 2013
1 note

Soup’s on!

Since Matt decided to go gluten free as well (attempt to manage migraines), and because he REALLY doesn’t like sandwiches made on gluten-free bread (“takes too much work to eat!”), work lunches have become a challenge. 

I made a white kidney bean salad for us last week that we both enjoyed but the raw bell pepper didn’t quite agree with Matt. I believe the phrase was, “belching sweet pepper for four hours straight.” 

Luckily, it has cooled down enough that soup is now an option.  Going to try the chickpea and spinach recipe that verasalus posted but going to add chicken Italian sausage. I know, I know, adding meat to a “Meatless Monday” recipe is pretty bold but this will be lunches for the week. 

Yay, soup!

Sep 28, 2013
15 notes
Sep 18, 2013
200 notes

pbs-food:

Need a hearty Meatless Monday dish full of Fall flavors? Ditch the noodles for some zesty zuke! One bite and you’ll be hooked.

 

Zucchini Lasagna Recipe | Kitchen Vignettes | PBS Food

Navigate
« To the past Page 1 of 21
About
Cooking of the cuff. I love cook books and collect recipes but I tend to cook on the fly - the meals that I make are rarely based on a recipe. Subscribe via RSS.