I really wanted this to be “every-herb-I-have-except-basil pizza.” I’ve been on a bit of a basil kick lately and I really wanted to give some attention to the other herbs I have growing in the new garden. But the tomatoes I had were so pretty, I just couldn’t bring myself to not match them up with basil. It would be like peanut butter without jelly… ketchup without mustard… or me without Jack (it’s ok to groan, sorry)....
The other day, we were having dinner with the family and my mom said “so, do you want to host Thanksgiving this year?” My first instinct was – heck no, that sounds like a lot of work! Of course, what came out of my mouth was a noncommittal “ok, sure? I guess?” Later that night, as the idea settled in my mind, I thought of the beautiful fall harvest-y type dishes I could make and I started to get excited....
Ok, so I don’t go to school nor do I have a child that goes to school… BUT I still have a healthy appetite for a good snack once 3pm rolls around. Here are some of my favorite heatlhy/healthier go-to treats… If you’re packing lunch boxes, some of these will work there too: Vegan Chocolate Chip Cookies (these are made with coconut oil!) Strawberry Avocado Toast (use other fruits if you don’t have strawberries) Maple Walnut Granola Peanut Butter Crispy Treats (a healthier no-marshmallow vegan version) Rainbow Smoothies...
Raise your hand if you may have had a little too much chocolate and red wine yesterday while celebrating Valentine’s Day. Suffice it to say, I’m getting a slow start to my week, but I plan to recover by catching up on my vegetable intake over the next few days. Here are a few delicious vegan dinners that are favorites in our house. I hope you love them too! Pictured above: Spicy Sweet Potato Avocado Tostadas (if you don’t have cherry tomatoes, use jarred salsa instead) Millet Cakes with Carrots & Spinach / Sesame Broccoli Shiitake Stir Fry...
Our kiddo loves this homemade ranch dressing…and honestly, I do too! It has a delicious creamy texture and tangy, savory flavor. Keep it on the thicker side to use as a dip with veggies, or thin it out to drizzle over salads and pizzas (if ranch on pizza happens to be your thing). This ranch dressing recipe calls for simple ingredients, which make it taste SO much better than any store-bought ranch dressing I’ve tried....
The other day, I was making vegetable stock with veggie odds and ends I’d accumulated throughout the week. As I stood in the kitchen, savoring the delicious aroma wafting from my stock pot, I realized that I had yet to share my method for how to make vegetable broth on the blog. I have over 80(!!) soup recipes on here, and another soup season is right around the corner. Suffice it to say, this vegetable stock recipe is long overdue....
We’ve been making these lemon chicken thighs for years! They are absolutely delicious and packed with flavor. With this recipe, you’ll enjoy perfectly cooked, juicy chicken thighs with golden brown and crispy skin. If you don’t have skin on chicken, don’t worry. With this easy recipe, you can use skinless thighs, drumsticks, and even chicken breasts (tips below). Key Ingredients Chicken thighs: I use skin on, bone in chicken thighs for this recipe....
I hope you all had a great Thanksgiving weekend! Ours was filled with family festivities, eating, walking (trying to burn off at least some of the calories consumed), followed by more eating, and of course some drinking in there too. Many of you are probably tired of cooking by now, so today’s recipe is not really a recipe. I realized the other day that I rarely post about the food that I actually eat the most… the simple things I throw together for breakfast or a quick lunch....
Add very little water to the cut banana pieces and boil it with lid closed. When the pieces turn soft (will take about 5 minutes), uncover and keep on fire till the water evaporates completely. Heat oil in a pan and crackle the mustard seeds. Lighly saute the garlic paste, chilli powder and curry leaves before adding the banana pieces. Fry till golden brown, add salt and serve hot with rice and sambar....
Find more Kerala Sadya Recipes here. INGREDIENTS: 1/2 cup of moong dal or cherupayar (split yellow gram) A pinch of turmeric powder Grind Together: 1/3 cup of grated coconut 1/2 tsp of cumin or jeera seeds (jeerakam) 2 of shallots (ulli) 2-3 of green chillies For Tempering: 2 tsp of coconut oil 1/4 tsp of black mustard seeds 2-3 shallots, sliced 1 red chilli, torn into pieces 1 strand of curry leaves INSTRUCTIONS:...
KODI IGURU RECIPEserves 4 Ingredients: Chicken – 1 kg, cleaned and cut into small pieces Onions – 4, sliced Tomatoes – 2, cubed Ginger – 2 tbsp, chopped finely Garlic – 5-6 cloves, minced For the masala (powder coarsely together) Cinnamon – a 2” stick Cardamom – 3 Cloves – 2 Star anise – 3 Dried red chillies – 6 Turmeric powder – ½ tsp Fennel seeds – 1 tsp Powdered coriander seeds – 2 tsp...
Ingredients: 1.5 cups tindora / ivy gourd, cut into thin discs 1 tbsp oil 1/4 tsp mustard seeds A few curry leaves 1/2 tsp grated jaggery / raw sugar Dry Roast one after the other: 1/2 cup grated coconut 2 tsp coriander seeds / or just use 1tsp powder 1 tsp urad dal 3-4 dry red chillies How I Made It: Grind together the roasted ingredients with the jaggery, tamarind and salt....
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month....
My favorite part about the holidays: Getting together with friends and having an excuse to indulge just a little too much. We can all resolve to be better in January… until then, let’s have that extra cookie or three, and by all means pop that prosecco! This is one of my favorite cocktails to make at home. I make a quick simple syrup and let it steep with handfuls of fresh mint…....
I love this green detox juice recipe. It’s loaded with fresh, healthy ingredients and tastes amazing! Our bodies do a great job detoxing already, but this green juice delivers a boost of nutrients that may complement that process. This green juice is delicious, hydrating, and so easy to make! For more juice recipes, I love this naturally sweet beet juice with lemon and these incredible ginger shots! Key Ingredients I like to think of this green juice as a concentrated dose of nutrients....
I have seen quite a few variations in the 9 items used by different restaurants. TH is quite the spoilsport, he doesn’t like it when sweet stuff is mixed with spicy (Ok, I admit, I am like that too, there’s a reason why I married that guy) so I didn’t add pineapple to my version, which is quite a popular “ratna” to add to Navratan Korma. Since we also don’t like biting into raisins in our curries, and I really couldn’t omit all the sweet stuff, I ground it into the paste....
I had bookmarked DK’s recipe from Chef in You ages ago and kept going back to it hoping to recreate it soon. Then one rainy day I decided it has to happen today! It could be the humidity or the yeast or the kind of flour I used but her measurements did not work for me. I had to add a lot more flour and still ended up with a super sticky dough....
I’ve been binge eating peaches lately. Usually I’m pretty disciplined about buying only a few peaches at a time. I’ll even stagger my peach buying… 2 one day, 2 a few days later, so that every few days (during peach season) I have a manageable amount of peaches to consume on that one day when they’re perfectly ripe. So when my bi-weekly Farmhouse Delivery started sending me 12 peaches at a time (for the last 3 bushels in a row) my summer “peach system” was, needless to say, wrecked....
It might not be summer everywhere yet, but here in Texas, it’s hot. Lately our weekend afternoons have consisted of long sweaty walks followed by sweet frozen treats. This ice cream has been our treat-of-choice over the past few weeks – mainly because when you experiment with new recipes, you make a lot of versions. And thus, a lot of ice cream. It’s not a bad problem to have....
