Due to unfortunate family emergencies, I am going to be taking a break from this blog for a while. As of right now, it does not seem like it will be a permanent break but this summer hubby is doing a clinical rotation in Nepal and I’ll be going with him so I might not be back till this fall. If anyone has any questions or concerns, feel free to DM me. 

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posted 5 months ago
The perfect food for marathoning Veep this weekend with hubby: blueberry greek frozen yogurt[[MORE]]
adapted from the perfect scoopmakes 1 quart3 cups fresh blueberries1 1/2 cups vanilla or plain greek yogurt3/4 cup sugar1 tablespoon vodka2 teaspoons fresh lemon juice
in your food processor, combine the blueberries, yogurt, and sugar and blend until smooth.
strain the mixture using a fine mesh strainer to remove the blueberry seeds.
mix in the vodka and lemon juice and chill for at least one hour or over night. 
process in your ice cream maker and transfer to a container to freeze completely. 

The perfect food for marathoning Veep this weekend with hubby: blueberry greek frozen yogurt

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posted 5 months ago
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posted 5 months ago (® neekaisweird)
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posted 5 months ago
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posted 5 months ago (® foodopia)
Finally weather worth calling springy so no better way to celebrate than with breakfast for dinner: wild mushroom, zucchini and goat cheese frittata[[MORE]]
Recipe adapted from America’s Test Kitchen Healthy Family Cookbook and A Spicy Perspective
Ingredients
12 large egg whites (see note below)
6 large egg yolks
2-3 ounces goat cheese, crumbled
3 tablespoons 1% milk
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil, divided
1 small onion, minced
1 clove garlic, minced
4 ounces wild mushrooms (I used shitakes and oyster mushrooms)
6-8 drops truffle oil (optional)
1 small zucchini, chopped
Instructions
Position an oven rack 6 inches from the broiler element in your oven. Whisk the egg whites, eggs yolks, goat cheese, milk, parsley, lemon zest, salt, and pepper together in a bowl.
Heat 2 tablespoons oil in a 10 or 12-inch stainless steel skillet (see note at the top of the recipe) over medium-high heat until shimmering. Add the onion and cook until soft, about 5 minutes. Add the garlic, stir, and cook for 1 more minute. Add the mushrooms and the truffle oil, if using. Cook the mushrooms until they are mostly cooked and deep brown, five to ten minutes. Add the zucchini and cook and sauté for another 2-3 minutes.
Remove the veggies from the pan, place on a plate, and set aside. Wipe out the pan with a paper towel. Add 2 teaspoons of oil to the skillet and place over high heat. Swirl the oil over the bottom and sides of the pan so it is thoroughly coated.
Pour the egg mixture into the pan and immediately swirl the pan so that a crust forms in the surface of the skillet. Distribute the veggies evenly over frittata — DO NOT stir. Cook until the bottom is lightly browned, 1 to 2 minutes. Transfer the skillet to the oven and broil until the frittata has risen and the surface is puffed and spotted brown, 3 to 4 minutes.
Take the skillet out of the oven (don’t forget, it’s hot!!) and let stand until the eggs in the very center are cooked and moist, but not runny, 1 to 3 minutes. Loosen the frittata all along the edges with a spatula and slide (you might need to help it along) onto a serving platter.
Unless you’re planning on making crème brûlée or some other project that’s going to use 6 egg yolks, you can use 6 whole eggs and 3/4 cup store-bought egg whites (America’s Test Kitchen recommends Eggology 100% Egg Whites), found in your grocery’s egg aisle.
America’s Test Kitchen suggests using a nonstick skillet for cooking the frittata in, but my nonstick skillet can only handle up to 500 degrees in the oven, so I adapted their method using a 12-inch stainless steel skillet. If you’ve got a nonstick skillet that can go in the broiler, you can skip the second oiling of the pan.

Finally weather worth calling springy so no better way to celebrate than with breakfast for dinner: wild mushroom, zucchini and goat cheese frittata

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posted 5 months ago

After this week, some brunching is needed with bottomless cocktails: banana, strawberry and nutella stuffed crepes

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posted 5 months ago
look at that gorgeous sunset

look at that gorgeous sunset

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posted 5 months ago
mothernaturenetwork:

Recipe: Guacamole Grilled Cheese Sandwich
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posted 5 months ago (® mothernaturenetwork)
From Buzzfeed aka all the recipes I’ll be making in the next couple of weeks

From Buzzfeed aka all the recipes I’ll be making in the next couple of weeks

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posted 6 months ago

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