All food posts going this-a-way from now on

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thetastytable:

Look at these fucking pancakes!

via Saipancakes

Beet Burgers Burger Ingredients (yields 4 patties):4 Buns (I used onion rolls)1 1/4 Cups cooked brown rice1 Cup cooked brown or green lentils1 Cup shredded beets3 Tbsp finely chopped onion2 Garlic Cloves, minced2 Tbsp Smooth Almond Butter1/2 Cup Whole Wheat Breadcrumbs1/2 Tsp SaltFresh Black Pepper1 Tsp Dried Thyme1 Tsp Dry MustardSliced CucumberSliced TomatoMixed GreensOlive Oil for frying Dill Yogurt Sauce Ingredients:1/2 Cup Nonfat Greek Yogurt5 Sprigs Dill, chopped2 Garlic Cloves, Minced10 Tbsp Extra Virgin Olive OilJuice from 1 lemon2 Tbsp Apple Cider Vinegar2 Tsp Salt1 Tsp Lemon Pepper4 Tbsp Water Directions:Combine rice, lentils, beets, chopped onion, garlic, almond butter, thyme, dry mustard, salt, and pepper in a large mixing bowl. Stick in the fridge to cool for 10 minutes. Mix all dressing ingredients in a smaller bowl while you are waiting.Form burger mixture into 4 balls with wet hands. Heat pan over a med/hi flame with olive oil. Drop in burger balls and flatten with a spatula. Cook until slightly blackened on each side. Pile cooked beet burger on top of a bun. Place greens, sliced tomato, and slice cucumber on top. Drizzle with yogurt dressing, and enjoy!

Beet Burgers

Burger Ingredients (yields 4 patties):
4 Buns (I used onion rolls)
1 1/4 Cups cooked brown rice
1 Cup cooked brown or green lentils
1 Cup shredded beets
3 Tbsp finely chopped onion
2 Garlic Cloves, minced
2 Tbsp Smooth Almond Butter
1/2 Cup Whole Wheat Breadcrumbs
1/2 Tsp Salt
Fresh Black Pepper
1 Tsp Dried Thyme
1 Tsp Dry Mustard
Sliced Cucumber
Sliced Tomato
Mixed Greens
Olive Oil for frying


Dill Yogurt Sauce Ingredients:
1/2 Cup Nonfat Greek Yogurt
5 Sprigs Dill, chopped
2 Garlic Cloves, Minced
10 Tbsp Extra Virgin Olive Oil
Juice from 1 lemon
2 Tbsp Apple Cider Vinegar
2 Tsp Salt
1 Tsp Lemon Pepper
4 Tbsp Water


Directions:
Combine rice, lentils, beets, chopped onion, garlic, almond butter, thyme, dry mustard, salt, and pepper in a large mixing bowl. Stick in the fridge to cool for 10 minutes.

Mix all dressing ingredients in a smaller bowl while you are waiting.Form burger mixture into 4 balls with wet hands.

Heat pan over a med/hi flame with olive oil. Drop in burger balls and flatten with a spatula.

Cook until slightly blackened on each side.

Pile cooked beet burger on top of a bun. Place greens, sliced tomato, and slice cucumber on top. Drizzle with yogurt dressing, and enjoy!

Chocolate Chip Caramel Ice Cream Sundae via The Pioneer Woman Cooks Ingredients 2 sticks Butter, Softened 1 cup Brown Sugar 1/2 cup Sugar 2 whole Eggs 2 teaspoons Vanilla 2-1/4 cups Flour 1 teaspoon (heaping) Instant Coffee Granules 1 teaspoon Baking Soda 1-1/2 teaspoon Salt 8 ounces, weight Chocolate Chips Or Chocolate Chunks (more To Taste!) Ice Cream, Flavor Of Your Choice Hot Fudge, For Drizzling Caramel Sauce, For Drizzling Whipped Cream Maraschino Cherries Preparation Instructions Preheat oven to 375 degrees. Mix butter, brown sugar, and white sugar until combined. Add eggs and vanilla and mix together. In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, mixing gently after each addition. Gently mix in chocolate chips or chunks. Thoroughly grease and flour a quarter sheet pan or a 9 x 13-inch baking pan. Spread cookie dough into the pan, spreading out the surface. Bake for 15-18 minutes until done (longer if needed to make sure it’s set.) Allow to cool slightly in the pan. To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

Chocolate Chip Caramel Ice Cream Sundae via The Pioneer Woman Cooks

Ingredients

  • 2 sticks Butter, Softened
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 2-1/4 cups Flour
  • 1 teaspoon (heaping) Instant Coffee Granules
  • 1 teaspoon Baking Soda
  • 1-1/2 teaspoon Salt
  • 8 ounces, weight Chocolate Chips Or Chocolate Chunks (more To Taste!)
  • Ice Cream, Flavor Of Your Choice
  • Hot Fudge, For Drizzling
  • Caramel Sauce, For Drizzling
  • Whipped Cream
  • Maraschino Cherries

Preparation Instructions

Preheat oven to 375 degrees.

Mix butter, brown sugar, and white sugar until combined. Add eggs and vanilla and mix together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, mixing gently after each addition. Gently mix in chocolate chips or chunks.

Thoroughly grease and flour a quarter sheet pan or a 9 x 13-inch baking pan. Spread cookie dough into the pan, spreading out the surface.

Bake for 15-18 minutes until done (longer if needed to make sure it’s set.) Allow to cool slightly in the pan.

To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

do you want to know a secret?

cause i know one. and it is sooooo good to hear it.

i think i’m going to make a food blog? because food is really the best thing ever and deserves to be treated like it and not tossed in the same pan (HA) as posts about cats and flowers and stevie nicks (bless). 

keep yours eyes PEELED 

fennecdesign:

This is probably my most used home brewing recipe, and the simplest. It’s an easy soda, refreshing on it’s own or tasty mixed with gin or vodka. I love to make a large batch before parties, everyone loves it and it costs less than even the cheapest generic sodas. The major plus here is once you have the basic recipe down it’s not too hard to make tweaks and changes to suite your personal preferences. This ginger ale is entirely different from most American brands (i.e. Vernors, Canada Dry), in that it’s flavor comes directly from fresh ginger root which is spicy and refreshing. The carbonation comes from a minor act of fermentation by bakers yeast as it ‘eats’ the sugar in the drink, creating carbon dioxide (fizz!). This is the same reaction used to make alcoholic drinks, just on a shorter and smaller scale (in this case the amount of alcoholic content is negligible, around half a percent).

To make a 2 liter bottle of Ginger Ale you will need:
  • A cleaned out 2 liter plastic soda bottle with screw-on cap.
  • A fine grater or zester.
  • A funnel.
  • A 1 cup measuring cup.
  • A 1/4 cup measuring cup.
  • A 1 tbsp. measuring spoon.
  • A 1/4 tsp. measuring spoon.
  • 1 cup sugar (raw or cane is fine)
  • A chunk of fresh ginger root.
  • Bottled lemon juice or  1 medium lemon.
  • Active baker’s yeast.
  • Water.
To make the ale first combine the dry ingredients inside the 2 liter using the funnel; 1 cup sugar and 1/4 tsp. yeast. Next grate the ginger until you have at least 2 tbsp., depending on how flavorful and spicy you want your drink to be, you could use up to 4 tbsp. Pour the ginger and then the lemon juice (1/4 cup of the bottle stuff or the juice of 1 fresh lemon) into the bottle as well. Then fill the bottle the rest of the way up with lukewarm water within one inch of the top, using the water to rinse any remaining ingredients from the sides of the funnel into the bottle. Cap and shake gently until all of the sugar is dissolved. Find a warm place to stash the bottle, I think the top of  kitchen cabinet is a good place and let the bottle sit for 1-2 full days checking periodically to see how firm the bottle feels. Once the bottle no longer gives at all when you squeeze it’s ready! Move the bottle to the fridge (this will stop the fermentation process) and wait until the ale is chilled to serve. If you don’t like chunks of ginger in your drink wrap a piece of cheesecloth over the neck of your bottle when you pour. The chunks will mostly settle to the bottom of the drink anyways.

Further options:
I love adding extra flavoring to my ginger ale by making my soda with an herbal tea instead of water. My favorite flavors are hibiscus, lavender, or peppermint but there are many other options as well (pretty much any edible herb you’d like!) I make the tea ahead of time, using boiling water and dried herbs to taste making sure it’s cool to touch before add it to my other soda ingredients (if it’s too hot it will kill the yeast!) The hibiscus is especially nice because it gives the soda a striking magenta color. Consider making a number of smaller bottles of ginger ales with different flavorings, experiment with different colorful and medicinal herbs. 
Homemade Spicy Ketchup Recipe @ What’s Gaby Cooking Prep time: 5 mins Cook time: 60 mins Total time: 1 hour 5 mins Serves: 16 Ingredients 2 tbsp olive oil 1 medium onion, chopped 1 clove garlic, chopped 1 28-oz can tomato purée 1/2 cup brown sugar 1/4 cup apple cider vinegar 1 tbsp tomato paste 1 tsp kosher salt 1/2 tsp ground mustard 1/8 tsp ground cloves 1/4 tsp allspice 2 tsp red pepper flakes 1/2 tsp cayenne pepper Instructions Heat oil in a pot over medium heat. Saute the onion until for 5 to 8 minutes until translucent. Add in the garlic and stir together. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until it is thick like ketchup. Using an immersion blender, food processor or blender, puree the mixture until smooth. Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.

Homemade Spicy Ketchup Recipe @ What’s Gaby Cooking

Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Serves: 16
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 28-oz can tomato purée
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1/4 tsp allspice
  • 2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
Instructions
  1. Heat oil in a pot over medium heat. Saute the onion until for 5 to 8 minutes until translucent. Add in the garlic and stir together. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until it is thick like ketchup.
  2. Using an immersion blender, food processor or blender, puree the mixture until smooth.
  3. Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.
Cook Out Days: DIY Mustard and Mayo - A Beautiful Mess Homemade Mustard, makes about 1 cup. Recipe adapted from here.  Needed: 6 tablespoons mustard seeds, 1/2 cup water, 1/3 cup white wine vinegar, spices (I used a generous pinch of garlic salt, pepper, cumin and sea salt), 1 tablespoon honey (optional). Soak the seeds in a bowl with the water and vinegar overnight, covered in the refrigerator. Pour seeds and juices in a food processor, add spices and blend. Stir in honey. I left mine on th coarse side, you could keep blending if you prefer a smoother mustard.

Cook Out Days: DIY Mustard and Mayo - A Beautiful Mess

Homemade Mustard, makes about 1 cup. Recipe adapted from here. 

Needed: 6 tablespoons mustard seeds, 1/2 cup water, 1/3 cup white wine vinegar, spices (I used a generous pinch of garlic salt, pepper, cumin and sea salt), 1 tablespoon honey (optional).

Soak the seeds in a bowl with the water and vinegar overnight, covered in the refrigerator. Pour seeds and juices in a food processor, add spices and blend. Stir in honey. I left mine on th coarse side, you could keep blending if you prefer a smoother mustard.

Cook Out Days: DIY Mustard and Mayo - A Beautiful Mess Pesto Mayo, makes about 2 cups. Needed: 3 egg yolks, 1 1/3 cup oil (I used some olive oil and some peanut oil), 1 tabelspoon white wine vinegar, a pinch of salt and 2 tablespoons pesto (store bought or your own). Place two egg yolks in your mixer bowl and begin beating on low speed. Drizzle in oil slowly (this will take 8-12 minutes). I use a squeeze bottle to do this step. Whisk the remaining egg in a seperate bowl and then add to your (still going) mixer one spoonful at a time. It’s quite a process, I know, but you need the mayo to emulsify as you blend. Once your mayo is thick stir in the vinegar, salt and pesto. Keep in a closed container in your refrigerator or up to 2 weeks. 

Cook Out Days: DIY Mustard and Mayo - A Beautiful Mess

Pesto Mayo, makes about 2 cups.

Needed: 3 egg yolks, 1 1/3 cup oil (I used some olive oil and some peanut oil), 1 tabelspoon white wine vinegar, a pinch of salt and 2 tablespoons pesto (store bought or your own).

Place two egg yolks in your mixer bowl and begin beating on low speed. Drizzle in oil slowly (this will take 8-12 minutes). I use a squeeze bottle to do this step. Whisk the remaining egg in a seperate bowl and then add to your (still going) mixer one spoonful at a time. It’s quite a process, I know, but you need the mayo to emulsify as you blend. Once your mayo is thick stir in the vinegar, salt and pesto. Keep in a closed container in your refrigerator or up to 2 weeks. 

gifpeanutbutter: DIY: Make Your Own Tea & Tea Bags

gifpeanutbutter:

DIY: Make Your Own Tea & Tea Bags

sporkme: Sweet Potato Cakes with Sauteed Kale, Mushrooms and Lentils, and Mint Yogurt Sauce Anyone whose even remotely looked at the recipes on this blog has probably noticed I make a lot of meat.  Like, a lot.  But I’ve been getting inspired to do some vegetarian cooking by Yotam Ottolenghi’s Plenty,  there are some beautiful recipes in that book that I’m planning on playing around with.  The below is inspired by the book. Ingredients (sweet potato cakes): 1 cup mashed sweet potato 2 tbsp soy sauce 3/4 cup flour 1 tsp sugar 1 tsp salt Butter Mix everything but the butter (batter should dry enough to handle), and get the butter warm in a pan.  Divide into 4 balls, flatten and fry for 3-4 minutes on each side. Ingredients (yogurt sauce): 3/4 cup greek yogurt Juice of half a lemon 1/4 bunch of fresh mint leaves Salt and pepper to taste Puree. Ingredients (lentils): 1 can of lentils, drained 3 cups of roughly chopped kale 1 portabello mushroom, roughly sliced 1 cup white wine 4 garlic cloves 1 chili 1 orange, in slices Salt and olive oil Mash garlic, chili and salt in a mortar and pestle.  Saute in a bit of olive oil with the mushrooms.  Add the kale and cook for 3-4 minutes before adding the wine and lentils.  Season with salt to taste and cook until the wine is reduced, about 10 minutes.  Serve on the sweet potato cakes and top with orange slices and mint yogurt.

sporkme:

Sweet Potato Cakes with Sauteed Kale, Mushrooms and Lentils, and Mint Yogurt Sauce

Anyone whose even remotely looked at the recipes on this blog has probably noticed I make a lot of meat.  Like, a lot.  But I’ve been getting inspired to do some vegetarian cooking by Yotam Ottolenghi’s Plenty,  there are some beautiful recipes in that book that I’m planning on playing around with.  The below is inspired by the book.

Ingredients (sweet potato cakes):

  • 1 cup mashed sweet potato
  • 2 tbsp soy sauce
  • 3/4 cup flour
  • 1 tsp sugar
  • 1 tsp salt
  • Butter

Mix everything but the butter (batter should dry enough to handle), and get the butter warm in a pan.  Divide into 4 balls, flatten and fry for 3-4 minutes on each side.

Ingredients (yogurt sauce):

  • 3/4 cup greek yogurt
  • Juice of half a lemon
  • 1/4 bunch of fresh mint leaves
  • Salt and pepper to taste

Puree.

Ingredients (lentils):

  • 1 can of lentils, drained
  • 3 cups of roughly chopped kale
  • 1 portabello mushroom, roughly sliced
  • 1 cup white wine
  • 4 garlic cloves
  • 1 chili
  • 1 orange, in slices
  • Salt and olive oil

Mash garlic, chili and salt in a mortar and pestle.  Saute in a bit of olive oil with the mushrooms.  Add the kale and cook for 3-4 minutes before adding the wine and lentils.  Season with salt to taste and cook until the wine is reduced, about 10 minutes.  Serve on the sweet potato cakes and top with orange slices and mint yogurt.

(Source: rusticmeetsvintage, via philphys)

lacuisine:suckthislemon: Spiced Peach Preserves via Good Things Catered

lacuisine:suckthislemon:

Spiced Peach Preserves via Good Things Catered

stomachofawhale: birthday cake (by robot•jumping•rope)

stomachofawhale:

birthday cake (by robot•jumping•rope)

sporkme: Saffron, Garlic and Chili Scrabbled Egg Arepas Really interesting way to spice up scrambled eggs, plus the color is insane.  If I had had any veggies in the house I may have made a tomato salsa for this; makes 4 pretty big arepa’s, serves two really hungry people or four normal people (especially if you add some tomato or sauteed/roasted red peppers). Ingredients: 4 eggs 3 garlic cloves 1 chili 1 tsp saffron powder (or some real saffron threads) 1 cup Harina P.A.N. 1 3/4 cups warm milk 1/2 cup grated cheese 4 tbsp butter Salt and olive oil Mix Harina P.A.N., 1 1/4 cups milk, and cheese.  Season with salt and let sit while you get a pan hot.  Melt butter in the pan, and form 1/2 inch thick, 3 inch wide rounds of the dough.  Fry for about 5 minutes on each side until golden, and then move to a baking tray and bake for 20 minutes at 200C / 375F.  Set aside for at least 10 minutes before slicing into it to make a pita. In the meantime, mash the chili and garlic with some salt in a mortar and pestle until you have a paste.  Mix in the saffron, and then add to the eggs and remaining half cup of milk and whisk.  Get a pan warm with some olive oil, add the eggs and keep mixing until it starts to stick to the pan.  With a spatula, continue scraping the bottom of the pan, creating folds in the eggs, until you have semi-solid pieces.  Let cook for 1-2 minutes, flip, and cook for another 1-2 minutes.  Fill the arepa’s with the eggs and serve.

sporkme:

Saffron, Garlic and Chili Scrabbled Egg Arepas

Really interesting way to spice up scrambled eggs, plus the color is insane.  If I had had any veggies in the house I may have made a tomato salsa for this; makes 4 pretty big arepa’s, serves two really hungry people or four normal people (especially if you add some tomato or sauteed/roasted red peppers).

Ingredients:

  • 4 eggs
  • 3 garlic cloves
  • 1 chili
  • 1 tsp saffron powder (or some real saffron threads)
  • 1 cup Harina P.A.N.
  • 1 3/4 cups warm milk
  • 1/2 cup grated cheese
  • 4 tbsp butter
  • Salt and olive oil

Mix Harina P.A.N., 1 1/4 cups milk, and cheese.  Season with salt and let sit while you get a pan hot.  Melt butter in the pan, and form 1/2 inch thick, 3 inch wide rounds of the dough.  Fry for about 5 minutes on each side until golden, and then move to a baking tray and bake for 20 minutes at 200C / 375F.  Set aside for at least 10 minutes before slicing into it to make a pita.

In the meantime, mash the chili and garlic with some salt in a mortar and pestle until you have a paste.  Mix in the saffron, and then add to the eggs and remaining half cup of milk and whisk.  Get a pan warm with some olive oil, add the eggs and keep mixing until it starts to stick to the pan.  With a spatula, continue scraping the bottom of the pan, creating folds in the eggs, until you have semi-solid pieces.  Let cook for 1-2 minutes, flip, and cook for another 1-2 minutes.  Fill the arepa’s with the eggs and serve.