Creamy Zucchini Risotto is super flavorful and easy to make. This easy entrée or side is loaded with fresh vegetables and beautiful flavor.
Une nouvelle variété de poche, très florifère, à glisser partout sur la terrasse ou au jardin. Sans relâche, de juin jusqu'aux gelées, cette petite plante qui ne dépasse pas 25 cm de haut livre une multitude de fleurs d'un rose pourpré assez soutenu. Légères comme des papillons, elles s'égrennent tout le long de tiges résistantes aux intempéries. Ce gaura, rustique, montre une croissance rapide, une générosité hors pair et une frugalité exemplaire.
On partage avec vous nos pistes simples, des outils et des supports utilisés pour préparer la rentrée en maternelle de nos enfants.
Shop Emery Wood and Upholstered Bench … and other curated products on LTK, the easiest way to shop everything from your favorite creators.
So, I thought I would put together a blog to show you all how I made my panelling for my office. I am in no way an expert, but I would say this is a easy, more affordable option to do yourself rather than hiring a company to do it. It was a lot easier than I had imagined and with just a few evenings spent, prepping, measuring, a bit of maths and then pencilling it out on the wall…It was ready by the weekend to start gluing and be painted.What you will need • MDF wood • Painters Caulk • Wood fill
These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!
Ça y est nous sommes enfin à nouveau cette période où nous pouvons préparer des gaspachos !
Ces muffins à la courgette, au chèvre et graines de courges sont de véritables petites bouchées automnales délicieusement moelleuses.
This Spinach Mac and Cheese is a great way to get veggies into a classic family favorite! Easy to make with frozen or fresh spinach, perfectly cheesy, and done in about 15 minutes!
Skip the freezer section and make your own homemade fish sticks. Flaky and tender, this crispy baked fish sticks recipe comes together quickly. The kids will love this meal.
Sous vide ribs take a lot more time compared to traditional methods of cooking ribs. They are succulent, tender and melt-in-your-mouth. But are they worth it? Is the difference in taste and texture noticeable?
Quinoa Patties When we first started experimenting with a more vegetable-based diet a few years ago, my husband was committed but skeptical. He braced himself for a long, hungry month. I reassured him that he was
A delicious bolognese, packed with vegetables, that the whole family can enjoy.
With only a few ingredients and a few minutes, you can enjoy the best crispy tofu meal in no time! Covered in a sweet umami sauce, you’ll love this dish.
Certains légumes cuits à l’eau sont synonyme de diète hypocalorique mais il suffit parfois de trois fois rien pour qu’ils se transforment en un plat délicieux et sain, c’est le cas avec ces délicieux pancakes de courgette. Vous allez penser que je suis en plein trip courgettes, pancakes à la courgette, muffins chocolat à la courgette, […]
Absence is a funny thing. They (who, exactly? I've always wondered) say it makes the heart grow fonder. It's the time apart that makes you appreciate that someone or something. Even something that you swore you wanted a break from at last meeting. No, this is not a subtle jab at any person in my life. I love all of you dearly and wish I could see so many of you much, much more often! :) Instead, this is a bit of a sheepish apology to zucchini. Last year, you see, I may have gone a bit overboard with zucchini recipes. I grilled it, roasted it, fried it, and ate it raw. I sliced it, stuffed it, and grated it into pieces. I dressed it up and baked it into anything I could possibly imagine. And it was so undeniably delicious. I came up with new ways to eat and enjoy it and... we ate and enjoyed the zucchini. But, after weeks and weeks of The Zucchini Show! around our kitchen, I grew a little tired of it. It was still in season and so fresh, so I forced myself to take advantage of it while I could. Then, all of a sudden, the zucchini crop dwindled, as it always does, and the massive grocery store displays of it disappeared. I said good riddance to zucchini and jumped at the burgeoning supply of broccoli, Brussels sprouts, and pumpkin. "Thank goodness. I'm so sick of zucchini," I lamented. Months later, we found ourselves in the middle of winter when Matt got a craving for his all-time favorite pizza, and I wanted needed fresh zucchini bread in the worst way. Always want what you can't have, right? So, you can guess that the second I saw a stand, albeit small, of locally grown produce this spring, I was on it like white on rice green on zucchini. The pizza and bread will have to wait just a bit longer because fantasies of this cheesy zucchini orzo monopolized my brain! Tiny chewy orzo (aka official pasta of the summer months!) folded with sweet fresh zucchini in a creamy cheddar sauce with a hint of garlic. Forkful after forkful after forkful, I literally could not stop and that was just during cooking! I'm not going to say something crazy like this is better than mac & cheese, buuuuuuuuuuuut... it's prettydarnclose, folks! And I felt good devouring it because it was loaded with vegetables. Cheesy vegetables and pasta, but who's keeping track? Two years ago: Pepperjack stuffed turkey burgers Three years ago: Very peanut butter cookies Cheesy Zucchini Orzo (an original recipe!) -makes 4 servings A few notes: If you're a heat seeker, try adding red pepper flakes or a dash of buffalo sauce for an extra kick. And, this reheats wonderfully if you can manage not to clear out the pan on the first round! 1 Tablespoon olive oil 1 cup orzo 1 clove garlic, minced Salt Ground black pepper 1 medium zucchini, grated (about 2 cups) 1 cup shredded sharp cheddar cheese Milk In a large skillet over medium heat, toss orzo and garlic with oil until fragrant. Add 2 1/2 cups of water and 1/2 teaspoon salt and bring to boil. Reduce to a simmer and, stirring occasionally so that orzo does not stick to the bottom of pan, cook pasta until al dente and liquid has almost completely evaporated. Stir in zucchini until warmed through. Remove from heat and stir in cheese until melted. If needed, add a splash or two of milk to achieve extra creamy texture. Season to taste with salt and pepper. Enjoy alone for a vegetarian dish or topped with a grilled chicken breast!
A rich and creamy pumpkin sauce that you can mix together with your favorite pasta noodles!
These easy shrimp cakes are a wonderful way to transform shrimp into a delicious meal the whole family will love! These shrimp cakes come together in just 20 minutes too!
Creamy Garlic Potatoes is a quick stovetop recipe and the perfect side dish to serve with many of your favorite entrees. Delicious potatoes in a creamy sauce is super simple potato recipe to throw together during the busy week!
Boulgour poivrons et tomates au cookeo , une délicieuse recette Turque pour accompagner votre plat, testez ce délicieux plat avec le cookeo et cette recette. INGRÉDIENTS: 400 g de boulgour 380 g de tomate concassées avec jus en conserve 2 poivrons : 1 rouge, 1 jaune 1 oignon 1 gousse d'ail 12 cl d'eau 1 c.à.s de concentré de tomate 1 c.à.s d'huile d'olive 1/2 c.à.c de cumin 1/2 c.à.c de cannelle quelques feuilles de persil ciselées sel poivre PRÉPARATION: D'abord commencez par émincer l'oignon et gousse d'ail, coupez, épépinez les poivrons et coupez-les en dés.Ensuite faites revenir l'oignon avec huile dans la cuve de votre cookeo pendant 3 minutes en remuant avec la spatule en mode dorer.Puis ajoutez en dessus l'ail et cubes de poivron, continuez de remuer en mode dorer 2 minutes de plus.Après ajoutez le boulgour, cannelle, cumin, remuez et ajoutez les tomates, eau, assaisonnez puis lancez la cuisson rapide - sous pression pour 6 minutes.Enfin voila votre Boulgour poivrons et tomates au cookeo , servez avec du persil et bon appétit à tous.
The BEST Roasted Baby Potato Recipe! This incredibly easy and incredibly delicious Parmesan Roasted Baby Potatoes recipe will be your new favorite side dish.
