feed me sluts

mothernaturenetwork: Healthy homemade pizza: 5 expert tips and 5 delicious recipesThe best pizzeria in town is in your own kitchen — just try these delicious homemade pizza recipes.

mothernaturenetwork:

Healthy homemade pizza: 5 expert tips and 5 delicious recipes
The best pizzeria in town is in your own kitchen — just try these delicious homemade pizza recipes.

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hellyeahrecipes: Pear-Cranberry Champagne makes about 12 drinks 2 cups pear nectar 2 cups cranberry juice cocktail Orange bitters Champagne, or dry sparkling white wine 12 rosemary sprigs Fresh cranberries Mix 2 parts sparkling wine to 1 part each pear nectar and cranberry juice. Add a dash of orange bitters (optional). Garnish with a sprig of rosemary and fresh cranberries.

hellyeahrecipes:

Pear-Cranberry Champagne

makes about 12 drinks

  • 2 cups pear nectar
  • 2 cups cranberry juice cocktail
  • Orange bitters
  • Champagne, or dry sparkling white wine
  • 12 rosemary sprigs
  • Fresh cranberries
  1. Mix 2 parts sparkling wine to 1 part each pear nectar and cranberry juice. Add a dash of orange bitters (optional). Garnish with a sprig of rosemary and fresh cranberries.

(Source: )

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Robot Heart Recipes: Sunday Night Dinner: Tuscan Vegetable Soup with Roasted Garlic Croutons

robotheartrecipes:

Tuscan Vegetable Soup with Roasted Garlic Croutons
Serves 6

This recipe is not messing around when it comes to the veggies! This soup is jam packed with all sorts of delicious vegetables. The recipe that I was using lists many of the ingredient amounts in weights, which was challenging for…

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Summary: To quickly and efficiently seed tomatoes, cut the tomato in half diagonally. Gently squeeze out the seeds or push them out with the tip of a knife or small spoon. Ingredients 2 cups chopped, seeded tomato 1/3 cup finely chopped green onions 1 clove garlic, minced 2 teaspoons Dijon mustard 1/4 teaspoon freshly ground black pepper 1 Tablespoon capers (optional. Will add tang) 1 teaspoon fresh thyme 8 ounce loaf of French baguette Instructions In a medium-sized bowl combine the tomato, green onion, garlic, mustard, and pepper. Gently stir in thyme (and capers – if using). Cover and let stand for 30 minutes at room temperature so the flavors can fuse. You can also cover and refrigerate for 24 hours. To make the toast, slice bread into 1/4 inch thick slices (will make approx. 24). Place bread slices on an ungreased baking sheet. For additional flavor lightly brush the top of the bread slices with olive oil and add oregano, black pepper, or other ground Italian spices. Place the toast slices in the oven and bake at 425 ° for 5 minutes or until light brown and crisp. The bread slices will need to be turned once during baking. Assemble the Bruschetta. Top each slice of toast with 1 tablespoon of the tomato mixture. Preparation: 20 Minutes Standing Time: 30 Minutes Baking/Assembly Time: 10 Minutes

Summary: To quickly and efficiently seed tomatoes, cut the tomato in half diagonally. Gently squeeze out the seeds or push them out with the tip of a knife or small spoon.

Ingredients

  • 2 cups chopped, seeded tomato
  • 1/3 cup finely chopped green onions
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon capers (optional. Will add tang)
  • 1 teaspoon fresh thyme
  • 8 ounce loaf of French baguette

Instructions

  1. In a medium-sized bowl combine the tomato, green onion, garlic, mustard, and pepper. Gently stir in thyme (and capers – if using). Cover and let stand for 30 minutes at room temperature so the flavors can fuse. You can also cover and refrigerate for 24 hours.
  2. To make the toast, slice bread into 1/4 inch thick slices (will make approx. 24). Place bread slices on an ungreased baking sheet. For additional flavor lightly brush the top of the bread slices with olive oil and add oregano, black pepper, or other ground Italian spices.
  3. Place the toast slices in the oven and bake at 425 ° for 5 minutes or until light brown and crisp. The bread slices will need to be turned once during baking.
  4. Assemble the Bruschetta. Top each slice of toast with 1 tablespoon of the tomato mixture.
Preparation: 20 Minutes
Standing Time: 30 Minutes
Baking/Assembly Time: 10 Minutes

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hellyeahrecipes: Roasted Jalapeño and Lime Hummus 1-3 (or more!) jalapeños 2 cups cooked chickpeas or 1 15-ounce can chickpeas 3-4 tablespoons lime juice 2 cloves garlic, roughly chopped 2 tablespoons tahini (or substitute extra-virgin olive oil) 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon salt 3 tablespoons extra-virgin olive oil 1 tablespoons minced cilantro (optional) Pita wedges or tortilla chips for serving Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes. When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired. Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth. Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.) Garnish with minced cilantro and serve with pita wedges or tortilla chips.

hellyeahrecipes:

Roasted Jalapeño and Lime Hummus

  • 1-3 (or more!) jalapeños
  • 2 cups cooked chickpeas or 1 15-ounce can chickpeas
  • 3-4 tablespoons lime juice
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons tahini (or substitute extra-virgin olive oil)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoons minced cilantro (optional)
  • Pita wedges or tortilla chips for serving
  1. Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.
  2. When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired.
  3. Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth.
  4. Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.)
  5. Garnish with minced cilantro and serve with pita wedges or tortilla chips.

(Source: )

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