sweetygoodness:

Pumpkin Roll

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• Confectioner’s sugar for dusting

Icing:

• 1 cup Confectioner’s sugar
• 1 (8 ounce) cream cheese, softened
• 4 tablespoons butter
• 1/2 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice.
3. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
4. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
5. In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. 
6. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.

expectclimategetweather:

So this was something I scrapped together from what was in the freezer, and some spices and stuff I had. Adding it to my gardening blog because it includes lemongrass that I grew. The kind of fillets I used were the Great Value frozen-brand from Walmart, but I suppose any chicken/fillets work. I only tried the Great Value because it’s what we had.

• Grilled Chicken Breast Fillets
• cinnamon
• onion powder
• lemon juice (optional lemongrass to top)
• paprika
• salt

And basically what I did was start to heat the fillets up in a skillet, adding the guesstimated amount of seasonings that I wanted to one side and then the other as I flipped them. Add the lemon juice towards the end, (lemongrass if you have it, it’s more of just a fragrance/topping) not too much— flip once or twice and serve!

I personally like to cook things a little longer to get a little bit of a burnt-like crisp to them, gosh these just hit the spot on a cool afternoon~

chicrecipes:

Warm Cauliflower & Israeli Couscous Salad

Ingredients

• 1 medium head cauliflower, broken into florets
• olive oil mister or cooking spray
• 1/2 c. pitted and halved kalamata olives
• 1 c. Israeli (pearl) couscous
• 1/4 c. chopped parsley
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• salt + pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
3. While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks—if you overcook it, it will stick to the bottom of the saucepan!)
4. Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.

devilishlyskinny:

Zucchini with garlic, chilli and lemon.
Serves 6-8. 

Ingredients:

• 4 zucchini flowers, stems removed and reserved
• 5 yellow squash, cut into quarters
• 1 green zucchini, cut into wedges
• 1 yellow zucchini, cut into wedges
• 1/4 cup (60ml) olive oil
• 3 cloves garlic, sliced
• 1 large red chilli, finely sliced lengthways
• salt and pepper
• 3 tbsp finely grated parmesan
• lemon juice to taste

Instructions:

1. Blanch the zucchini flower stems, squash and zucchini in plenty of boiling salted water for a couple of minutes then drain.
2. Heat the olive oil in a large heavy based frying pan over medium heat, then add the garlic cloves and cook, shaking the pan, for two minutes or until golden. Add the chilli, blanched stems, squash and zucchini and toss over medium heat for 2-3 minutes. Stir in the zucchini flowers, season with a but of salt and pepper, and transfer the lot to a large serving dish.
3. Top with the parmesan cheese and squeeze lemon juice over to taste before serving.

losing-every-extra-pound:

20 Summer Smoothie Recipes
Watermelon Frosty
Grapefruit Pink Smoothie
Strawberry Lemonade Frosty
Pinkie Sweet Pomegranate Smoothie
Citrus Frosty
Peaches and Cream Smoothie
Fresh Orange Juice Smoothie
Peachy Hemp Protein Smoothie
Peachy Lychee Daiquiri
Calm Chamomile Smoothie
Pina Avocado Smoothie
Kiwi Basil Smoothie
Blue Acai Smoothie
Blueberry Kickstart Smoothie
Berry-Cado Smoothie
Strawberry Banana Smoothie
Blueberry Coconut Water Frosty
Dark and Frosty Acai Smoothie
Almond Butter Shake
Chocolate Chai Shake

prettygirlfood:

Whole Wheat Penne in Roasted Garlic Tomato Sauce with Spicy Italian Chicken Sausage

Ingredients:

3 heads garlic
4 tablespoons olive oil, divided use
1 ½ teaspoons salt, plus a pinch, divided use
4 links Spicy Italian Chicken sausage, diced into small cubes
1 small onion, diced small
2 cloves garlic, pressed through garlic press
2 teaspoons Italian seasoning
1 teaspoon dried oregano
Pinch red pepper flakes
¼ cup red wine
2 tablespoons tomato paste
3 (14.5 ounce) cans organic, no-salt diced tomatoes
¼ teaspoon black pepper
8 ounce bag whole wheat Penne pasta
½ cup Panko breadcrumbs
1 teaspoon lemon zest
2 tablespoons flat-leaf parsley, chopped, divided use
¼ cup grated Parmesan cheese
3 tablespoons fresh basil, thinly sliced, divided use

Preparation:

-Preheat the oven to 400 degrees, and prepare 3 small squares of foil for garlic heads.

-Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt; wrap each garlic head tightly in a small piece of foil, and roast in the oven for 40 minutes; remove from oven, unwrap the heads and allow to cool; then squeeze the cloves from the papers and smash lightly with a fork to form a paste, and set aside to use in sauce.

-In a large, heavy-bottom pan or pot, add 2 tablespoons of the olive oil; once hot, add the diced chicken sausage and cook until golden-brown; next add the diced onion, and sauté for about 2 minutes; next add the garlic, the Italian seasoning, the oregano and the pinch of red pepper flakes, and give a stir, allowing to become aromatic; once aromatic, add the red wine and deglaze the pan, gently scraping all of the browned bits from the bottom of the pan; next add the tomato paste and stir, and allow to cook for about 1-2 minutes until the raw flavor is cooked out, then add the 3 cans of diced tomatoes, the reserved roasted garlic, the 1 ½ teaspoons of salt and the black pepper, and allow the sauce to simmer slightly covered for about 20-25 minutes while the Penne is cooked and the breadcrumbs are made; stir occasionally.

-Prepare the Penne pasta according to package instructions (you can add some salt and oil to the cooking water, as well).

-While Penne cooks and sauce simmers, combine the Panko breadcrumbs with 1 tablespoon of the olive oil in a small bowl, and use your fingers or a fork to incorporate together; in a small pan set over medium-low heat, add the breadcrumbs and toast, continually stirring, for about 1-2 minutes being careful not to burn the breadcrumbs; once the breadcrumbs are golden brown, remove from the pan and add back into the small dish; next add the lemon zest, 1 tablespoon of the chopped parsley and the grated Parmesan cheese to the breadcrumbs, and combine well with your fingers of a fork; set aside to use as a garnish/topping for pasta.

-Once Penne is cooked, drain and set aside to add to the sauce.

-To finish the sauce, turn heat off and add in the remaining 1 tablespoon of the chopped parsley and 1 tablespoon of the chopped basil and stir; next, add the cooked Penne directly into the sauce (or you can spoon the sauce over the Penne if easier), and toss to coat.

To Serve:

-Spoon Penne with the Roasted Garlic Tomato Sauce into a bowl, and garnish with about 2-3 tablespoons of the Parmesan-Panko Breadcrumbs, and a sprinkling of the remaining 2 tablespoons of chopped basil.

* Serves 4-6

independentveg:

Wednesdays are pure hell for me, so I had very little time to make dinner tonight.

What you see above took about 20 minutes, and tasted pretty good.

I cooked couscous according to the directions, but first I sauteed onions and garlic in the pan, and I then added lemon zest to the cooking water. (I made a big batch, so I can use more later in the week).

Once it was done, I stirred in a bunch of random crap I had around and added salt and pepper to my liking. Tonight it was:

• roughly chopped black olives
• chickpeas
• manchego cheese cut into little rectangular prisms
• fresh mint

I wish I had some parsley to mix in, but I didn’t, and I love mint, so it was all good.

I don’t think the ratios of the mix-ins is all that important here, I just did what looked right to me XD.

Couscous is so so great for mixing random veg into (better than pasta in my opinion), plus it cooks quicker.