1. (Source: librainmaat)

     
  2. image: Download

    liahannah112:

Ingredients:
flaky pie crust (dough):
2 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
3 to 4 tablespoons ice water
filling:
1 cup smoked ham, diced
1 yellow onion, lightly caramelized
2 eggs, lightly beaten
1 tablespoon whole milk
2 ounces gruyere cheese, coarsely grated
2 ounces sharp cheddar cheese, coarsely grated
1/4 cup Parmesan cheese
salt and pepper to taste
black pepper-mornay sauce:
1 1/2 tablespoons unsalted butter, softened
1 tablespoon all purpose flour
1 cup whole milk
4 to 5 ounces gruyere cheese, coarsely grated
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
1/2 teaspoon salt
Directions:
For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.

    liahannah112:

    Ingredients:

    flaky pie crust (dough):

    • 2 1/2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
    • 3 to 4 tablespoons ice water

    filling:

    • 1 cup smoked ham, diced
    • 1 yellow onion, lightly caramelized
    • 2 eggs, lightly beaten
    • 1 tablespoon whole milk
    • 2 ounces gruyere cheese, coarsely grated
    • 2 ounces sharp cheddar cheese, coarsely grated
    • 1/4 cup Parmesan cheese
    • salt and pepper to taste

    black pepper-mornay sauce:

    • 1 1/2 tablespoons unsalted butter, softened
    • 1 tablespoon all purpose flour
    • 1 cup whole milk
    • 4 to 5 ounces gruyere cheese, coarsely grated
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon salt

    Directions:

    1. For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
    2. For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
    3. To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
    4. For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.
     
  3. image: Download

    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
  4. liahannah112:



Ingredients:
3/4 pounds ground pork
3/4 pounds ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cups breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cups whole milk
2 tablespoons olive oil
1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream
Directions:
Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

    liahannah112:

    Ingredients:
    • 3/4 pounds ground pork
    • 3/4 pounds ground beef (80/20 or 85/15)
    • 1/4 pound pancetta, small dice
    • 1/2 cup parmesean, grated
    • 3/4 cups breadcrumbs
    • 1/4 cup parsley, finely chopped
    • tablespoon garlic, minced
    • teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
    • eggs, lightly beaten
    • 2/3 cups whole milk
    • tablespoons olive oil
    • medium onion, chopped
    • 1/4 pound cremini mushrooms, quartered
    • tablespoon garlic, minced
    • large banana pepper, chopped
    • tablespoon sweet Hungarian paprika (1 heaping tbsp)
    • 1/2 teaspoon hot or half-sharp paprika
    • 1/4 teaspoon smoked paprika
    • teaspoon porcini mushroom powder
    • 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
    • 1/4 cup parsley, finely chopped
    • 1/2 cup dry white wine
    • 15 oz stewed tomatoes, chopped, with juices
    • cups chicken broth
    • 1/2 cup sour cream
    Directions:
    1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
    2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
    3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
    4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
    5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

     
  5. image: Download

    paleomushi:

Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 
I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.
Stuffed Eggplants Ingredients
1 large eggplant
1 pound of hot Italian sausage, casing removed
2 tbsp chopped frozen spinach, thawed
3/4 cup shredded mozzarella cheese
2 tsp garlic powder 
2 tsp ground black pepper 
2 tbsp fresh chopped basil 
olive oil
paprika 
Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 
Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 
Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 
Balsamic Watermelon Salad with Feta Cheese
3 cups of chopped watermelon
2 tbsp fresh basil, chopped
1/4 cup feta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
pinch of salt
Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!
I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

    paleomushi:

    Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 

    I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.

    Stuffed Eggplants Ingredients

    • 1 large eggplant
    • 1 pound of hot Italian sausage, casing removed
    • 2 tbsp chopped frozen spinach, thawed
    • 3/4 cup shredded mozzarella cheese
    • 2 tsp garlic powder 
    • 2 tsp ground black pepper 
    • 2 tbsp fresh chopped basil 
    • olive oil
    • paprika 

    Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 

    Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 

    Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

    They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 

    Balsamic Watermelon Salad with Feta Cheese

    • 3 cups of chopped watermelon
    • 2 tbsp fresh basil, chopped
    • 1/4 cup feta cheese
    • 3 tbsp balsamic vinegar
    • 3 tbsp olive oil
    • pinch of salt

    Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!

    I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

     
  6. image: Download

    thugkitchen:

Next time someone tells you to eat more veggies, get down on of these tiny motherfuckers. These low fat, high fiber sons of bitches are healthy as shit without sacrificing flavor. Trying to eat better? START WITH A FUCKING BURGER.
SMOKEY BEAN AND SPINACH SLIDERS 
2 cups chopped fresh spinach
1 cup chopped onion
3 cups cooked kidney beans or 2-15 ounce can
1/2 cup cooked brown rice (use leftovers)
4 cloves of garlic, chopped all small and shit
1 tablespoon liquid smoke (like I said, it is near the BBQ sauce at the store I swear. You haven’t even looked yet so stop complaining. It is there)
2 teaspoon soy sauce or tamari
1 tablespoon smoked paprika
2 teaspoons oregano
1 ½ teaspoons ground cumin         
black pepper to taste
1/2 cup whole wheat breadcrumbs (any breadcrumbs you have are fine. Got nothing? Just toast up some bread until it is almost burnt looking and real dry then grate them shits or put them in a food processor to get some tiny fucking crumbs. They help soak up all the liquid so don’t leave this shit out)
Warm the oven to 375 degrees and lightly grease a large baking sheet. You can throw down some foil and then grease it if you are a lazy fuck like me and hate doing dishes.
Add the spinach and onion to a food processor and pulse until they are in tiny-ass pieces. Add the kidney beans, rice, garlic, liquid smoke, soy sauce, and seasonings and pulse until everything is all mixed up. It’s fine if a few larger pieces of the beans hang around but you want this looking like kinda paste-like. Place the bean-spinach mixture into a medium bowl and add in the fucking breadcrumbs. This should be slightly sticky and hold nicely when you form it into a ball. If it is too wet, add more breadcrumbs. Taste it and add more spices and whatever until it tastes good to you. Can’t do that shit with ground beef.
No food processor? It’s all good. Just cut up the spinach and the onion extra tiny and add everything but breadcrumbs to a big bowl. Now pound on that shit until it looks like chunky mash potatoes. Then add the breadcrumbs and do all the other shit I say above.
Divide the mixture into 16 patties if you are making sliders or 8 patties if you are making regular burgers. Whateverthefuck you want to do. Place them on the baking sheet, spray them lightly with oil (slow your roll, I said LIGHTLY) and bake for 15 minutes or until the bottom is a crispy golden brown. Flip the patties and bake for 15 or until both sides look awesome. If you are doing full size burgers you might need to let the sides go 5 extra minutes. Let them cool for a few minutes before serving. Pile them high with red onion, avocado, whatever additional deliciousness you’ve got and chow the fuck down.
Makes 16 sliders or 8 regular patties

    thugkitchen:

    Next time someone tells you to eat more veggies, get down on of these tiny motherfuckers. These low fat, high fiber sons of bitches are healthy as shit without sacrificing flavor. Trying to eat better? START WITH A FUCKING BURGER.

    SMOKEY BEAN AND SPINACH SLIDERS

    2 cups chopped fresh spinach

    1 cup chopped onion

    3 cups cooked kidney beans or 2-15 ounce can

    1/2 cup cooked brown rice (use leftovers)

    4 cloves of garlic, chopped all small and shit

    1 tablespoon liquid smoke (like I said, it is near the BBQ sauce at the store I swear. You haven’t even looked yet so stop complaining. It is there)

    2 teaspoon soy sauce or tamari

    1 tablespoon smoked paprika

    2 teaspoons oregano

    1 ½ teaspoons ground cumin        

    black pepper to taste

    1/2 cup whole wheat breadcrumbs (any breadcrumbs you have are fine. Got nothing? Just toast up some bread until it is almost burnt looking and real dry then grate them shits or put them in a food processor to get some tiny fucking crumbs. They help soak up all the liquid so don’t leave this shit out)

    Warm the oven to 375 degrees and lightly grease a large baking sheet. You can throw down some foil and then grease it if you are a lazy fuck like me and hate doing dishes.

    Add the spinach and onion to a food processor and pulse until they are in tiny-ass pieces. Add the kidney beans, rice, garlic, liquid smoke, soy sauce, and seasonings and pulse until everything is all mixed up. It’s fine if a few larger pieces of the beans hang around but you want this looking like kinda paste-like. Place the bean-spinach mixture into a medium bowl and add in the fucking breadcrumbs. This should be slightly sticky and hold nicely when you form it into a ball. If it is too wet, add more breadcrumbs. Taste it and add more spices and whatever until it tastes good to you. Can’t do that shit with ground beef.

    No food processor? It’s all good. Just cut up the spinach and the onion extra tiny and add everything but breadcrumbs to a big bowl. Now pound on that shit until it looks like chunky mash potatoes. Then add the breadcrumbs and do all the other shit I say above.

    Divide the mixture into 16 patties if you are making sliders or 8 patties if you are making regular burgers. Whateverthefuck you want to do. Place them on the baking sheet, spray them lightly with oil (slow your roll, I said LIGHTLY) and bake for 15 minutes or until the bottom is a crispy golden brown. Flip the patties and bake for 15 or until both sides look awesome. If you are doing full size burgers you might need to let the sides go 5 extra minutes. Let them cool for a few minutes before serving. Pile them high with red onion, avocado, whatever additional deliciousness you’ve got and chow the fuck down.

    Makes 16 sliders or 8 regular patties

     
  7. wishuponafleetingtrain:

Chicken Lettuce Tacos with Cilantro Lime Cauliflower “Rice”
Ingredients:
Chicken Lettuce Tacos
1LB of Ground Chicken
Taco Seasoning (I used crushed chili pepper, oregano, onion powder)
Romain Lettuce Hearts
White Onion
Shredded Cabbage
Avocado
Salsa (I highly recommend Casa Sanchez Fresh Roasted Medium Salsa, only 5 ingredients and sea salt is the last item) 
On medium high heat, add a bit of olive oil to a frying pan with 1/2 small white onion diced and saute for about a minute or two. Then, take your ground chicken and add it to the pan in pieces and allow it to simmer. Sprinkle 1-2 tablespoons of seasoning and toss it with a spatula. Add 3 tablespoons of water to avoid drying out the meat. Stir every so often until the chicken is white and the juices run clear. Take a lettuce heart and cut off the stem and separate into pieces. Wash and then divide them. Layer the chicken, shredded cabbage, some left over white onion, sliced avocado, and salsa. 
Cilantro Lime Cauliflower “Rice”
Cauliflower
2 Cloves of Garlic
Fresh Cilantro
Limes
Olive oil
Add cauliflower florets to a food processor and pulse until it looks like the consistency of rice/couscous. Add a fistful of freshly chopped cilantro to the food processor and pulse it a few more times until evenly distributed in the cauliflower. Put about 1/2 tablespoon of olive oil to a frying pan on medium-high with two diced cloves of garlic and saute for about a minute. Add the cauliflower cilantro mixture to the pan. After a couple minutes of stirring the “rice” with a spatula, remove from heat and add the juice of one lime. 
OKAY, THIS WAS THE MOST DELICIOUS MEAL I HAVE EVER CREATED. SO FRESH SO CLEAN AND SO FREAKING EASY!!! HOPE YA’LL LIKE IT AS MUCH AS I DID!

    wishuponafleetingtrain:

    Chicken Lettuce Tacos with Cilantro Lime Cauliflower “Rice”

    Ingredients:

    Chicken Lettuce Tacos

    1LB of Ground Chicken

    Taco Seasoning (I used crushed chili pepper, oregano, onion powder)

    Romain Lettuce Hearts

    White Onion

    Shredded Cabbage

    Avocado

    Salsa (I highly recommend Casa Sanchez Fresh Roasted Medium Salsa, only 5 ingredients and sea salt is the last item) 

    On medium high heat, add a bit of olive oil to a frying pan with 1/2 small white onion diced and saute for about a minute or two. Then, take your ground chicken and add it to the pan in pieces and allow it to simmer. Sprinkle 1-2 tablespoons of seasoning and toss it with a spatula. Add 3 tablespoons of water to avoid drying out the meat. Stir every so often until the chicken is white and the juices run clear. Take a lettuce heart and cut off the stem and separate into pieces. Wash and then divide them. Layer the chicken, shredded cabbage, some left over white onion, sliced avocado, and salsa. 

    Cilantro Lime Cauliflower “Rice”

    Cauliflower

    2 Cloves of Garlic

    Fresh Cilantro

    Limes

    Olive oil

    Add cauliflower florets to a food processor and pulse until it looks like the consistency of rice/couscous. Add a fistful of freshly chopped cilantro to the food processor and pulse it a few more times until evenly distributed in the cauliflower. Put about 1/2 tablespoon of olive oil to a frying pan on medium-high with two diced cloves of garlic and saute for about a minute. Add the cauliflower cilantro mixture to the pan. After a couple minutes of stirring the “rice” with a spatula, remove from heat and add the juice of one lime. 

    OKAY, THIS WAS THE MOST DELICIOUS MEAL I HAVE EVER CREATED. SO FRESH SO CLEAN AND SO FREAKING EASY!!! HOPE YA’LL LIKE IT AS MUCH AS I DID!

     
  8. instagram:

    The World’s Most Beautiful Libraries

    “Without libraries what have we? We have no past and no future.” -Ray Bradbury

    For centuries, books have housed the collective knowledge of the world and formed the foundations of educational institutions. Given that these objects that contain such value, it only makes sense that throughout history people have constructed beautiful buildings to house them.

    We put together a list of some of the most beautiful libraries as captured by Instagrammers around the world. For more photos from these architectural wonders, check out their linked location pages below.

     
  9. cooking-confessions:

Apple Cider Caramels
Ingredients: 
4 cups (945 ml) apple cider
1/2 teaspoon ground cinnamon
2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1/3 cup (80 ml) heavy cream
Neutral oil for the knife
Find the recipe here. 

    cooking-confessions:

    Apple Cider Caramels

    Ingredients: 

    • 4 cups (945 ml) apple cider
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
    • 8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
    • 1 cup (200 grams) granulated sugar
    • 1/2 cup (110 grams) packed light brown sugar
    • 1/3 cup (80 ml) heavy cream
    • Neutral oil for the knife

    Find the recipe here

     
  10. image: Download

    gourmetgaming:

Beyond Good and Evil - Starkos

I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).
Click ‘Read More’ for the full recipe!

Read More

    gourmetgaming:

    Beyond Good and Evil - Starkos

    Difficulty - 2.5

    I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).

    Click ‘Read More’ for the full recipe!

    Read More