Hey all, Jack here – now that it’s the end of the year, it’s holiday party time! And what does it normally mean to eat at a party in the winter? To a lot of Americans, that means spinach artichoke dip. I mean, what makes you feel like partying more than eating an entire loaf of bread dipped in cream cheese and mayonnaise? Well, Jeanine and I don’t really think that’s much of a party any more....
I have a huge weakness for seven layer dip. Growing up, my mom made it for SO many holidays and gatherings. I’d be sure to grab a seat at the table right next to it so that I could gobble it up, chip after chip after chip after chip. In my family, this was (and still is) called Tex Mex dip. When Jack and I were first dating, he thought this was hilarious, and once I moved down to Texas with him I learned why – this dip is neither Tex nor Mex....
When I first heard of scrambling tofu, I wasn’t enthused and I think it’s okay to admit that Adam was even less interested. We both adore soft and creamy scrambled eggs and never really thought that tofu could come close. That’s until this recipe came into play. How to Make the Best Tofu Scramble After a few attempts in the kitchen — some we loved, some not so much — we figured out a way to make scrambled tofu that’s soft and that tastes so good, we actually would swap it for regular eggs any day of the week....
Roasting the semiya or vermicelli before adding it to the upma enhances the taste and makes sure it doesn’t end up in a sticky clump, so don’t miss this step. I always store a bag of mixed frozen vegetables in the freezer for precisely this purpose – upma and pulao gets done so much quicker and no messy chopping and washing and peeling necessary! Semiya Upma / Vermicelli Upma Recipe Serves: 2-3 Ingredients: 2 cups vermicelli 3 cups water 1 small red onion, chopped 3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, corn, potatoe, etc) 2-3 green chillies, slit (I used dry red chillies since I didn’t have any) 1″ piece of ginger, grated 1 tbsp oil 1/4 tsp mustard seeds 1/4 tsp Bengal gram / kadala paruppu A few curry leaves (optional) Chopped coriander leaves for garnish (optional) How to make Semiya (Vermicelli) Upma:...
I was on a raw (well raw-ish) kick last week. Lately, I’ve been trying to eat lighter, and a bit healthier… less heavy starches, that sort of thing. I’ve been feeling really low-energy, so I’m trying to eat more veggie-focused meals and to incorporate healing foods like miso, hemp seed, and ginger. I love zucchini noodles because they really trick the senses and make you feel like you’re eating more than a bowl full of raw vegetables....
Brunch might be the most popular meal there is, and for good reason! It’s the perfect combination of breakfast and lunch—you can opt for savory fare like chilaquiles or a slice of quiche or satisfy your sweet tooth with cinnamon rolls or a stack of pancakes. At the brunch table, anything goes. I’m sharing 51 of my best brunch ideas below. Filled with easy, doable, and delicious recipes, this list includes sweet brunch ideas, savory brunch ideas, and our best brunch drinks....
An Aperol spritz is one of my favorite summer cocktails. This Italian drink is made with three parts Prosecco, two parts Aperol, and one part club soba and garnished with an orange slice. It’s bittersweet, bubbly, and oh-so-refreshing. If you’re going to Italy on vacation this summer, make sure to order one as an aperitivo while you’re there. If you’re not, make this Aperol spritz recipe with me at home....
Anyway, I used up a couple of pears and one apple in this salad. I also experimented with some spices and flavours for the dressing and was quite pleased with the results. APPLE PEAR SALAD RECIPE Ingredients: Ripe pears – 2, cubed Apple – 1, cubed Honey – 4 tbsp Lime juice – 2 tsp Salt – 2 pinches Cinnamon – a few small pieces Chaat masala – one pinch...
When avocado toast came onto the scene years ago, lots of people wrote it off as a trend. But as someone who still eats it for breakfast or lunch a few times a week, I have to say that I think avocado toast is here to stay! It’s super easy to make, it’s healthy and satisfying, and it’s a blank canvas for flavorful seasonal toppings. What’s not to love? Below, you’ll find my basic avocado toast recipe along with 5 fun & fancy variations....
We always have a jar of roasted red peppers in our pantry. We love how versatile, colorful and flavorful they are. We’ll often add them to salads, sandwiches, snacks, dips and even casserole recipes. One of those jars was the inspiration for this easy baked chicken recipe. The bright red color of the peppers make the casserole jump of the table. How to Make This Chicken Casserole with Roasted Red Peppers and Basil This casserole is very simple to make and jumps off the table....
How cute are these baked eggs?! Lately, Jack and I have been making them for breakfast and the occasional dinner, and with Easter coming up this weekend, I thought it would be the perfect time to share the recipe with all of you. These baked eggs have runny yolks and just-set whites, and they’re SO simple to make in the oven. Sprinkled with toppings like fresh herbs, peas, and sautéed asparagus, they look elegant and inviting, and they taste delicious....
These are just a easy as making a grilled cheese, but instead of the cheese, we spread peanut butter on the bread and top with sliced bananas and chocolate. After grilling we add a little sea salt on top. Recipe updated, originally posted September 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne 2 to 3 tablespoons peanut butter, see our homemade peanut butter recipe 1 medium banana, sliced Chocolate bar, broken into squares Non-stick cooking spray or melted butter for cooking Sea salt for tops 2Spread peanut butter onto all four bread slices....
Any kind of thoran is an essential ingredient in an Onam Sadya and usually people go with a cabbage thoran. Beetroot is more commonly added to a pachadi in the form of beetroot pachadi but if it were up to me and I was the one making all those long list of dishes for Onam, I’d go with an okra pachadi and carrot beetroot thoran! Ingredients: 1 cupof grated beetroots 1 cupof grated carrots 1/2 cup of grated coconut 1 tsp of cumin seeds, jeerakam 2-3 shallots, ulli 1 tsp of red chilli powder (or 2 green chilllies) 1/4 tsp of turmeric powder 1 tbsp of coconut oil 1/2 tsp of black mustard seeds 1/2 tsp of split urad, uzhunnu parippu 1 strand of curry leaves 1 tsp of salt (adjust to taste) 1 clove of garlic...
We don’t roast turkey very often, but when we do, we go all in. My secret weapon is our homemade turkey butter, packed with butter, garlic, and herbs. We tuck it under the skin for incredible flavor, color, and moisture, then brush it all over the outside. It’s a lot of butter, but trust me, it’s worth it! This is my favorite turkey recipe for Thanksgiving, but you can enjoy it any time of year....
This butternut squash casserole recipe is a veggie-fied version of my favorite Thanksgiving food: stuffing! I’d be excited to devour any plate of stuffing in the fall, but this butternut squash casserole is my favorite version yet. Creamy cubes of squash, purple onions, and dried cranberries add gorgeous color and delicious flavor to this classic autumn dish. I encourage you to make this butternut squash casserole for Thanksgiving, but if you’re anything like me, it might end up in your regular recipe rotation too....
Smoky Cajun Butter Grilled Corn in Foil In the summer, when I’m not enjoying corn in my favorite corn salad, I love making this incredibly flavorful grilled corn on the cob. It’s buttery and tastes slightly smoky with a subtle spicy kick. And since we wrap the corn in foil, it stays incredibly tender and juicy. The flavored butter we use for this corn is the same as the one we use for our cajun-spiced shrimp....
I hope you all had a wonderful holiday weekend! So if you found an Echo under your tree this year and want to play around with our new feature, just say “Alexa, enable the Love & Lemons Skill” to get started. After that say “Ask Love & Lemons for a carrot recipe” or “Ask Love & Lemons for recent recipes” (or whatever kind of recipe you’re looking for) and she’ll read you the ingredients and the instructions step by step....
This stuffed zucchini recipe came from the summer we decided to grow zucchini in our garden. We were inundated with them! We needed lots of ways to use zucchini, and these zucchini boats made it to the top of our favorites list. They are easy, quick, and taste amazing. The ingredient list for this recipe is inspired by our super popular veggie lasagna, which is made with zucchini, cheese, and a sauce made with tomatoes and roasted red peppers....
Now that January is over and Valentine’s Day is just around the corner, I think it’s time to trade in our kale drinks for rich & creamy chocolate-y treats. Because we’ve been good after-all… haven’t we? Something you might not expect that’s a fixture in our fridge is chocolate almond milk. Jack drinks a mocha with it every morning. And he occasionally makes us milk-less milkshakes (kindly accommodating for my my lactose intolerance)....
PinSieve about thrice until the baking powder and the flour are well combined. PinOnce you are done with the above, measure out 1 cup of it and add it to the butter-sugar mixture. Top it off with the whisked egg. Combine gently without beating. PinThere we have our batter.
