Hey guys! Today I am going to share a super fresh and simple sautéed okra and egg recipe with you. Let's get started! When making stir-fry dishes with
A recipe for quick, garlicky marinated white beans that can be enjoyed on toast, tossed with grains, or eaten on their own as a side dish.
With runny yolks, Dijon mustard & fresh tarragon, this dish is a veggie winner that requires just 5 ingredients and 15 minutes to make.
When I was in my 20s I decided to live alone, finally, after sharing homes and apartments with an ever-changing stream of roommates. That first year in my solo apartment was the genesis of my desire to learn how to cook well. I knew how to follow a recipe, but I realized there’s so much more to becoming a cook at ease in the kitchen.
Red Pepper and Baked Egg Galettes from Jerusalem (the book) ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe, and they look spectacular on a brunch buffet table.
Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.
The first in a series of Throw Together Salads that require little to no chopping. Budget friendly and quick to make! Serves 4 as a side or 2 as a light lunch.
This Spanish omelette recipe from Jamie Oliver will show you how to make a Spanish omelette, and it really couldn't be easier (or tastier!). Serve with a salad.
Make your mornings easy with this egg tortilla bake recipe! Easy to customize and ready in 30 minutes, it’s loaded with flavor and protein!
Tasty eggplant patties made with eggplant, onion, garlic, cheese, almond meal and herbs. Egg-free, gluten-free, grain-free and low carb.
Satisfy your craving for Ramen soup with this homemade ramen bowl recipe. In less than 30 minutes you can be slurping up this restaurant-worthy Ramen in the comfort of your own home with little effort. This is the noodle soup everyone deserves!
The caramelized pork, the egg and the curry roasted acorn squash...together they honestly make the most perfect bowl of ramen.
Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture. This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!
Les crackers nous viennent des pays anglo-saxons, et lorsque j'en grignote (sans fin et sans faim) je songe souvent à ce dessin animé génial, détourné ici pour une pub... Wallace et Gromit. C'est avoué...je raffole des petites graines, vous savez sésame,...
Greek stuffed eggplant with meat sauce, topped with a rich béchamel sauce is one of the heartiest and most filling dishes of the Mediterranean cuisine.
Vegetable Egg Foo Young is a meatless variation of a well known Chinese-American dish. Perfect for a weekend breakfast!
Start your day right with Healthy Egg Muffin Cups. Only 50 calories per muffin, LOADED with vegetables, and can be made in advance!
Bring the heat with this healthier game day side dish!
I am not sure what it is about spring, but every time it rolls around I find myself once again thinking about green risottos. Given the asparagus binge that I have been on the last
Boasting 22 grams of protein per serving and a taste like the beautiful French pizzas known as Tarte Flambee. You gotta try our High Protein Smoked Tofu Breakfast Egg Muffins!
"The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt." ~ David Barry, Comedian (Note: I am not familiar with this comedian and hope he isn't an offensive one but his analysis of zucchini rings quite true!) You didn't think I would let the summer go by without another zucchini recipe for your arsenal? I feel it is my divine homemaker's duty to pass one along each season. Ever since the year of the 38 plants, I have felt the need to stay prepared. As you already know the bonuses of the crazy cake by now (i.e., carrot crazy cake, banana crazy cake), I will simply leave you with this recipe entry for July. I suppose I could have named this "kermit" cake or "green" cake for all the environmentalists but being I am a traditionalist, let's just dub it zucchini crazy cake and call it a day! The printable version is found at the bottom of the post. Dry Ingredients: 1 1/2 c. + 2 tbsp. flour (all purpose or gluten-free flour blend) 1 c. white sugar 1 ½ tsp. cinnamon 1 tsp. baking soda (use 1 1/2 tsp. is using gluten-free flour blend) 1/2 tsp. salt ¼ tsp. ground nutmeg Wet Ingredients: 5 tbsp. vegetable oil (we use sunflower) 1 tsp. white vinegar (use apple cider vinegar for gluten-free version) 1 tsp. vanilla extract 1 c. water 1 1/2 c. shredded zucchini (1 - 2) Preheat oven to 350 degrees Fahrenheit. Grease an 8 by 8 inch square baking pan. Measure out and mix all the dry ingredients together in your prepared baking pan. (3) Make three wells in the baking pan (making sure one is large enough to contain the oil). (4) Pour the oil into the largest well and the vinegar and vanilla separately into the other impressions. (5) Pour water over all the contents, add the shredded zucchini and carefully mix your ingredients until combined and smooth. (6) Bake for 35 - 40 minutes (it is finished when a toothpick inserted inside the center comes out clean). Cool on wire rack. Once it is completely cooled, you may frost it. Recipe can be doubled – just use a 9 by 13 inch baking pan. You will find our printable recipe HERE! Happy homemaking! All the fine print. This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Good Morning Mondays, The Scoop, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop, Wow Us Wednesdays, Coffee and Conversation, Homemaking Thursdays, Home Sweet Home, Our Simple Homestead, Awesome Life Friday Link Up and Create, Bake, Grow & Gather. Thank you lovely ladies for hosting these. This post may contain affiliate links (which are merchant links that help to support this site at no additional cost to you if you purchase an item through them). SaveSaveSaveSaveSaveSave
Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger or check out this list.
Hide heaps of veggies in these yummy fritters and watch the kids wolf them down! Make extra, and put them in the lunch box for school or work the next day.
This coconut flour flatbread makes an all-purpose accompaniment to any meal. It's soft, tender, pliable, and has a light coconut flavor. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
A vegetarian sandwich with breaded eggplant, lettuce, tomato, and spicy harissa mayo.
