Lorsque les journées raccourcissent et que le temps se refroidit, je me régale avec des recettes beaucoup plus gourmande et réconfortantes, si possible à déguster dans un bol pour un côté encore plus régressif.
Ce porridge salé répond à tous ces critères, et en plus de ça il est prêt en moins de 10 minutes. Qui en veut ?
6. 4 cups of strawberries that are cut into fourths
7. 3 cup of sliced rhubarb
8. 4 tbs of corn starch
1. Preheat the oven to 375 degrees. Combine flour, salt, sugar, margarine, and cold water in a large mixing bowl.
2. Knead dough on a floured surface until smooth and cut into two equal balls. Put in the fridge while preparing the filling.
3. In a large mixing bowl, combine brown sugar, sugar, vanilla, lemon juice, margarine, and corn starch. Set aside.
4. Cut strawberries into fourths and cut rhubarb into small slices. Put the prepared strawberries and the rhubarb into the mixing bowl with the sugar. Stir to combine evenly.
5. Take out the two dough balls from the fridge. Roll them out until ¼ inch thick. Place one onto the bottom of pie plate. Flatten out and trim off excess on top.
6. Pour the filling into the pie plate and smooth out with a spoon. Place the other dough layer on top. Roll the edges of the dough inward to create a crust. Pinch the top dough with the bottom to create a seal.
7. Make four air holes in the top of the pie.
8. Bake at 375 for 45 minutes or until the crust is browned.
If you have come here from my Twitter a very warm hello friend! If you have just stumbled onto my page HEY STRANGER stay and play a while!
Ok so tonight my husband asked me to make my family recipe for Spaghetti and Meatballs. And as per usual I like to share with the world. So here goes …
Prep Time: 20 min Cook Time: 2 hr TOTAL TIME: 2 hr 20 min
1 pound lean ground beef 1 cup fresh bread crumbs 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese (i usually eyeball this as i like mine cheesy!) ¼ teaspoon ground black pepper ⅛ teaspoon garlic powder 1 egg, beaten (sometimes 2 or 3 it just depends on how dry/wet you like your meatballs)
¾ cup chopped onion 5 cloves garlic, minced ¼ cup olive oil 2 (28 ounce) cans whole peeled tomatoes 2 teaspoons salt 1 teaspoon white sugar (i do not put this into my sauce but my mother does) 1 bay leaf1 (6 ounce) can tomato paste ¾ teaspoon dried basil ½ teaspoon ground black pepper
Step 1 Preheat oven to 400F
Step 2 In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, ¼ teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
Step 3 Place meatballs into oven for about 20 minutes until cooked through. This gives it a nice golden crust and not a mushy meatball.
Step 4 In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, ½ teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Texas BBQ Pork on the French breads today along with the extremely popular Peanut Satay Roast chicken …….
Also New Shelves With New Goodies 👊🏻
#indieexeter #inexeter #exeterfood #deli #delish #deliciousfood #comfortfood (at Apple blossom cafe) https://www.instagram.com/p/CGmhtYQHBv4/?igshid=7c6s12dqtfpi
If you have managed to find me from my Twitter account HOWDY! If you have just come across this page it is dedicated to what I have been cooking and my recipes. Come hang out with me!!
Tonight I made my “famous” (at least with my family) Chicken and Dumplings. It has been a steady freezing here in Colorado the last few days and I thought that this would be the perfect fall meal.
Here is my recipe;
for 6 servings
2 tablespoons vegetable oil
2 lb boneless, skinless chicken breast, cubed
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic cloves (I buy minced garlic because my husband isnt a fan! - sacrilege i know) , minced
1 teaspoon salt
5 tablespoons unsalted butter (i usually throw in the whole stick cubed) 6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves (larger ones) 1 ½ cups frozen peas
4 tablespoons fresh parsley, (does not have to be fresh!) minced
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream
1. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the
chicken and cook until browned on both sides. Remove from the pot and set aside.
2. Add carrot and onion and cook until just tender, about 3 minutes.
3. Add the garlic and stir for another minute, until fragrant.
4. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3
minutes to prevent lumps from forming.
5. Add the chicken and any accumulated juices back to the pot and stir to coat in the
6. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once
soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
7. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper,
and cream. Stir until mixture comes together into single mass of dough.
8. Using a large spoon or ice cream scoop, form the dough into small round balls about 1
inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
9. Place the dough balls in the simmering soup (making sure they don’t touch), add the
parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are
10. Ladle into bowls, giving 1-2 dumplings per serving.
Make sure you enjoy!!! If you make this meal make sure you tag me so I can see your creations!
When breakfast is the most important meal of the day with SPICY COUNTRY FRIED STEAK with GRAVY, SCRAMBLED EGG SANDWICH and CHEESY POTATO POUTINE from @eggbredoc🍟🤤🔥 …
🍴: (Country Fried Steak, Egg Scramble Sandwich and Poutine) . .⠀
📍: @eggbredoc . . ⠀
Step 1) Roast your favorite sausages in the oven on a high heat for 20 minutes. I used beef sausages infused with herb and garlic and barbecue sausage.
Step 2) Then turn off the heat altogether, allow the sausages to remain in the oven as you continue with the rest of the recipe.
Step 3) Boil a kettle of water. Then bring the pasta to a boil in a large saucepan. This is the time to add salt, pepper corns, herbs & lemon juice. Fresh is always best, but don’t feel bad if you use the bottled stuff. Each to their own. No judgement here.
Step 4) When the pasta has been cooked for about 5 minutes, turn off the hob, and cover with a lid, allowing to complete the cooking process gently for an additional 5 minutes. This helps to prevent overcooking and mushy pasta. This is never a good thing LOL.
Step 5) Meanwhile, remove the sausages from the oven and chop into cute indigent stumps. Throw back into the oven dish and replace them in the heat from which they were removed.
Step 6) Now is the perfect time to heat up a frying pan, sprinkle in a good strong bodied flavorful olive oil and throw in a bunch of chunky chopped mushrooms and rose onions. (Red and White will do just as well). Decorate with a good lashing of pepper corns. (And salt if you desire.) As they cook, no need to pamper them with your precious time. Grate you’re favorite cheese or if its the weekend or a special occasion, or you just feel like giving yourself some much needed love and affection, you can combine cheeses. To self love is not a sin. The sin comes when you do not self love and appreciate.
Step 7) Strain the pasta. Toss back into its original pot. Sprinkle about a tablespoon of olive oil over the pasta, another coating of rosemary and thyme. If you enjoy a true Mediterranean flavor, now would be the time to add another splash of lemon juice. Otherwise leave it here. Gently but thoroughly dance the pasta about in its bath. Add the generous nest of cheese to it and give only one decent stir. Allow a few moments to melt, and stick indiscriminately to the little Italian Soldiers.
Step 8) While the cheese is melting take a handful of black olives and chop into half.
Step 9) All your work has come to an end, its the moment to dish out and allow your taste buds to flow with anticipation. Spoon out a generous helping of pasta, and upon the pasta nest, spoon over the wilted onions and mushrooms. Next, your favorite sausages. Olives. Another delectable lashing of cheese. Veil this mounted beauty with a pinch of black pepper, salt, and/or rosemary.
Bon Appetit Buon Appetito Disfrute de su comida Nyt Maltidet Smaklig Maltid
My vegan version of “skyline”. In Cincincinnati there is a big debate about the two top chili spots! Skyline and Gold Star. Growing up I was definitely a Gold Star fan. Recently, my husband turned me into a skyline fan, but the vegan way! And when I say it’s a hit! The children love it as well! I like to add my chili with freshly chop onions and mustard(not pictured). Although, there are great vegan cheese (I’ll do a separate post on vegan cheese soon), I prefer mines without cheese. Not really sure why just my prerogative. My meat protein that I use is ￼Gardein, my favorite! I also went with a gluten free noodle due to my older daughter. Packed with great flavors, this is a must have comfort dish!