Been trying to perfect making the elusive grilled cheese 🧀 sandwich 🥪
Added different cheeses .. gouda...brie ... sharp cheddar
buttering the top of the bread, adding some classic Coleman’s mustard and smoked paprika
I was mindblown! 🤯
No stale pun allowed - my thesis will reuben-ly be focusing on the rye of food puns🐥👩🏻🔬
📷: combo of 3 meats: pastrami - tongue - brisket
Thank you you ladies @vikki.eats and @hangrybun for such a fun hang (again)
Salads don’t have to be boring. 🥬🍅🥒🍊🍓🥦🧀 Add some textures, add some colors, and don’t forget the cheese! ⠀
I love food, and I love playing with new combos, and making new recipes. I love following IG food accounts too 🥗🌯🍪 Who are some of your favorite #healthyfood accounts to follow? Post below! 👇🏻
Sichuan dinner tonight from Rong Cheng House in midtown, Manhattan. Such a diverse menu in an predominantly touristy area. The meal was very tasty! My favorite item had to be their roast duck, so much flavor. One of the best I've had. This is a large restaurant that houses two floor, perfect for larger groups. Thanks for having me! @rongchenghousenyc
We've been wanting to try @sakuvancouver for a while now since we absolutely loved eating #katsu in Japan. It was pretty good and, surprisingly, we liked the chicken more than the pork, but I don't think anything will ever compare to the real thing 😔
Carnitas Bliss. Cook that meat long and low! Pork is a rare staple for me. When I do make it... what a treat!!! So much complexity and layers. Pork butt has the fat and protein to just make you melt. I am in Carnitas Bliss!! Siete Cassava Chips, Pico, Fermented Beets, Avocado, Bell, Onion acting as Jermaine to the Michael. #foodporn#foodielife#porkbutt#getinmybelly#foodlife
A change of plans for the evening meant my @joule sous vide set out on its maiden voyage tonight and I got to reap the benefits! Steak salads have never been so flavorful. Looking forward to getting creative with all the things I can slowly cook in a bag! 😂
Just restocked on these beauties! Get your PGG gear today!
We've driven past @espressotec millions of times but we've never actually gone it. Little did we know, they do #coffee tastings! Thanks @getsiply for sharing about this! There were too many different beans to choose from so, we'll have to go back to try some more 😁
This morning I bought a nice bunch of rainbow chard at the farmers market. I sautéed 4 cloves of garlic in olive oil and then added the chopped stalks for a few minutes before adding the chopped leaves. Fry everything until the chard is cooked. I just seasoned with some salt.
As a fresh side-dish I had jicama sticks, avocado and some kimchi. All sprinkled with a little bit more salt and olive oil.
When I finished eating and was going to make the dishes, I saw in the sink the artichoke hearts that I had dripped into a colander 😂🤣. I'll probably eat them tomorrow.
Are you sometimes also so forgetful? 🤔 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🇩🇪
Heute Morgen hab ich auf dem Markt einen schönen Bund Mangold gekauft. Ich habe 4 Knoblauchzehen in Olivenöl angebraten und dann zunächst die kleingeschnittenen Stiele ein paar Minuten angebraten, bevor ich die kleingeschnittenen Blätter hinzugetan habe. Alles so lange anbraten, bis der Mangold gar ist. Gewürzt habe ich lediglich mit etwas Salz.
Als frische Beilage gab's noch Jicama, Avocado und etwas Kimchi. Alles nochmals mit etwas Salz und Olivenöl besprenkelt.
Als ich fertig war mit essen und den Teller abspülen wollte, sah ich im Spülbecken die Artischockenherzen, die ich zum Abtropfen in ein Sieb getan hatte 😂🤣. Die werde ich dann wohl morgen essen.
Seid ihr manchmal auch so vergesslich? 🤔
The messier the better, amirite?? 😋 Got to try the #impossibleburger at @sluttyveganatl!! This is the One Night Stand #burger and it was so #yummy! The whole experience took about 1.5 hrs (waiting in line outside of the establishment was approx. 1hr) & we went on a Tuesday afternoon. This place is always packed! But I definitely recommend going at least once & checking it out 🍔
One of the best porter house for two. Its super juicy and tender and you don’t need any sauce with it because it’s just that amazing. I had such a great time here for my birthday celebration @saltandcharcoal
Classic Chickpea Curry (Serves 4)
1/2 sweet potato, peeled and cut into bite size pieces
1 large potato, peeled and cut into bite size pieces
1/2 red capsicum, cut into bite size pieces
6 cup mushrooms, halved
1 carrot, peeled and cut into bite size pieces
A few dashes of pepper
A few dashes of paprika
A few dashes of cayenne pepper
A few dashes of onion powder
A few dashes of garlic powder
1 teaspoon cold-pressed extra-virgin olive oil
1 teaspoon cold-pressed extra-virgin olive oil
2 bay leaves
1 brown onion, peeled and diced
200 grams grape tomatoes, chopped
1 red chilli, deseeded and chopped
Juice from 1 lime
2 tablespoons curry powder
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam masala
1 tablespoon nutritional yeast
1/2 broccoli, husky parts removed, cut into florets, halved
7 green beans, halved
1 cup vegetable broth
1/2 cup plant-based milk
400 grams cooked chickpeas, washed and drained
Mix A) together in baking tray @ 200 C for 30 minutes.
For B), heat oil and cook bay leaves for a minute. Add onions, grape tomatoes, and red chilli. Cook until the onion is translucent. Remove bay leaves. Stir in lime juice and spices. Add broccoli and green beans and cook until broccoli turns a dark green. Add broth, milk, nutritional yeast, and chickpeas. Stir and when the curry thickens, add the roast vegetables and stir. Serve with basmati rice, four-leaf salad, and avocado 👍.
So amazing. Thank you 🙏.
“Twenty Earth Angel Lessons” Aurora Green now available on Amazon.