If you like chickpeas, you’re going to LOVE this roasted chickpeas recipe! It’s no secret I’m a fan of chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Not only are they a good vegetarian protein source, but they can also bump up the textural contrast in a dish. If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food....
If you love easy, quick cookie recipes, these chocolate walnut cookies are for you! I love how the cookie dough melts down around the walnuts. The edges are a little chewy, and the middle stays soft. You can make this cookie dough in minutes, and the cookies only take 10 minutes to bake in the oven. If you love chocolate cookies, we have more! Don’t miss our chewy chocolate cookies, these chocolate toffee cookies, and cinnamon chocolate cookies (like chocolate snickerdoodles!...
Typically, copra or dried coconut meat is used to make this garlic chutney. Dried coconut gives the chutney a deeper coconut flavour, drier texture, and also a longer shelf life. Since copra is not something that’s available everywhere in Sydney, I went with what I thought is a great substitute – desiccated coconut. Desiccated coconut is drier than copra so I made up for it by adding some coconut oil to the chutney after grinding....
My favorite foolproof pie crust recipe guarantees perfect results every time. It’s so easy to roll out, and your pies will have a crust with the most wonderful light and flaky layers. This easy recipe works beautifully for single or double crust pies, both sweet and savory. We recommend this pie dough for almost all the pie recipes on Inspired Taste. This is definitely a keeper! Key Ingredients Flour: I use all-purpose flour in this pie crust recipe and get consistently great results....
We are obsessed with this easy no-yeast flatbread recipe. It’s one of my favorite flatbread recipes, especially when I’m short on time. The dough is quick to make and puffs up beautifully in the skillet, turning out soft and foldable. Try them with your favorite dips like hummus, baba ganoush, or tzatziki. Key Ingredients Flour: I use all-purpose flour, but I have successfully made this flatbread recipe with a 50-50 blend of all-purpose and whole wheat flour....
This easy pancake recipe with baking powder is my secret to the best light and fluffy pancakes. The perfect amount of baking powder reacts with the heat of the skillet, making the pancakes rise tall and fluffy. Trust me, you’ll never go back to boxed pancake mix again! Everything you need to whip up these delicious homemade pancakes is probably in your kitchen right now. To use buttermilk, try our buttermilk pancakes recipe....
When we’re overflowing with tomatoes, this roasted tomato soup with garlic and basil is our go-to. Roasting transforms the tomatoes, making them incredibly sweet and flavorful (it’s the perfect way to use them). We roast our tomatoes in a hot oven for half an hour. Then, we blend them with a few simple ingredients to create one of our favorite soups! Key Ingredients Fresh tomatoes: Use whatever you’ve got! Roasting concentrates the flavor, making this soup great for using less-than-perfect tomatoes....
We loved these Stuffed Shells with Sausage and Spinach so much, we thought why not give another stuffed shell a go and wow are we glad we did. This time we fill large pasta shells with taco spiced ground beef, cheese and a little corn. How to Make Taco Stuffed Shells These taco inspired pasta shells are easy to make. Start by browning ground beef in a skillet then add taco seasoning....
I created this white bean soup recipe on a chilly evening when I craved something comforting and nutritious. It’s a staple in our household, especially during busy weeks. It’s feel-good comfort food at its best, packed with protein, fiber, and vegetables. We have a few bean soup recipes on Inspired Taste. There’s this white bean soup with a light tomato broth and kale, creamy white bean soup with rosemary and garlic, our white bean chicken chili, and this easy black bean soup....
A few weeks ago, I made this in pizza form… since then, I haven’t been able to get the ingredient combination out of my mind. I knew it was destined to become a really great salad, so here we have it – a late summer/early fall salad with figs, arugula, balsamic, pistachios and a few dollops of pistachio pesto. Instead of ricotta, I tore creamy pieces of burrata and added some diced avocado....
This post is in partnership with Angelic Bakehouse. This flatbread pizza recipe is what I make on nights when I’m in the mood for pizza, but I’m not in the mood for making pizza dough. Don’t get me wrong, I love a good homemade pizza crust, but sometimes, I want to whip up a quick and easy vegetable-tastic topping, pile it on a crust, pop it in the oven, and eat without waiting for the dough to rise....
But I like that I made the effort to cut up a lemon wedge, find a curly long green chilly, add a blob of butter (just behind the blog of kothamalli chutney). The colours are nice, they balance well and I would want to bite into that sandwich if I was hungry. Right? I am getting tired of the white background already! While the picture quality has definitely improved, its like I have lost my creativity in the process....
Happy Friday! This one makes me so happy that the weekend is just about here… This is part 1 of a fun project I’ve been working on with the Mango Board as part of their “Mangover” campaign. (makeover + mangoes, get it?) It’s about simply adding mango to ordinary food for an unexpected pop of color & tangy sweetness. Once a week they’re asking their facebook fans for meal ideas they would like to see made over with mango....
Let’s eat the rainbow! Or, with these healthy breakfast smoothies, drink the rainbow through a straw (or scoop it up with a spoon… how you like to enjoy your smoothie is really up to you). How to Meal Prep Healthy Breakfast Smoothies Today we’re continuing our “grab & go” series with Almond Breeze, (see parts 1, 2 and 3). The idea with these breakfast smoothies is that you assemble all of your fruits & vegetables ahead of time so that your morning smoothie is fast and easy to make....
If you love fall baking but need a break from pumpkin spice, make homemade soft pretzels! Way back in the early years of Love and Lemons, Jack and I shared a vegan soft pretzel recipe that continues to be one of the most popular recipes on the site. A few weeks ago, when we were in the mood for a fun weekend project, we decided to give the old recipe a go....
Wild rice is one of my favorite whole grains to cook in the fall. Its chewy texture and nutty flavor make it a perfect partner for seasonal produce like sweet roasted squash and earthy root veggies. Because I’ve found myself preparing it a lot lately, I thought I’d take today’s post to give you some background on it. I’m also sharing a foolproof stovetop cooking method and some of my favorite wild rice recipes....
Learn how to layer lasagna! Below, you’ll find my guide to layering a perfect lasagna, complete with pictures that show you every step. Lasagna was one of the first dinners that I learned how to make. After a few attempts, I was confident enough to cook the noodles and prep the filling without a recipe…but I could NEVER remember the right way to layer the ingredients in the baking dish....
Idli rava (also knows as rice rava, idli sooji, or cream of rice) has a similar texture to sooji rava. You need to soak it just like you do rice for idli-dosa batter but grinding is not necessary making you get to your idlis faster than if you make them using the traditional mix and methods. Idli Recipe Using Idli Rava Preparation time: 2 hours Cooking time: 15 minutes Makes ~ 20 idlis Ingredients: 1 cup of whole skinned urad dal 3 cups of idli rava or cream of rice 1....
There are opposing views and different schools of thought on MSG (also knows as Aji No Moto after the brand that made it popular) but that’s for another day. Let that not come in the way of us and this hot steaming plate of maggi noodles with vegetables. I use frozen vegetables most of the time because this is a quick-fix snack or dinner for us but obviously, fresh vegetables are better if you have some handy....
These marinated mozzarella balls are quickly becoming a family favorite snack. I love them because they’re the perfect last-minute appetizer for gatherings—flavorful, elegant, and SO easy to throw together. Jack and Ollie love them…well…because they love anything with cheese. The recipe is super simple. I marinate mini fresh mozzarella balls in olive oil with herbs, garlic, lemon zest, and red pepper flakes. The bright, savory flavor of the fresh garlic, lemon, and herbs saturates the oil, which in turn soaks into the chewy balls of cheese....
