Bitter green salad with grated carrot,raw mango ,snow peas from the garden . I wish I could get you all to try this amazing Cuban oregano dressing . It is out of this world ! Cuban oregano is so easy to grow. It is fantastic for the gut . And the aroma is simply wow!!
Here's the recipe for you try
10 Cuban oregano leaves
1/2 an avocado
3 tbsps coconut milk
1 tbsp lemon
1 tbsp grated ginger
1 serrano chilli
1 tsp cumin
1 tsp pepper
Lightly roast the oregano ,cumin and pepper. Add all the ingredients blend until creamy in your vitamix.
This dressing is great with any green salad!!
Selamat Pagi! ☀️
Rise and Shine, Canggu crew!
We’ve got those #fridayvibes coming and the noodles flowing! Come on in for a chill brekkie or later at lunch for an irresistible rice or noodle bowl! 😋👌🏼✨
Happy Friday! 🖤🌴
📸 : @tonymosche
GREEK LEMON COUSCOUS SOUP 🍋. I rarely cook meat, but this week I had some leftover chicken on hand so I of course decided to make a soup with it. This is the perfect Spring night dish that is hardy enough to be your full meal.
5 cups vegetable (or chicken) broth
1 Tbsp olive oil
1 tsp garlic powder
1/2 yellow onion, diced
1 large lemon, zested and juiced
1 boneless skinless chicken breast
1/2 cup pearl couscous
1/4 tsp crushed red pepper
1/4 cup chives, chopped
4 cups spinach
1 oz crumbled feta
Salt and pepper to taste
[How it’s made]
1. In a large dutch oven, add the olive oil and heat over medium-low heat. Stir in the onion and garlic powder and cook until translucent.
2. Add the broth, lemon zest, and crushed red pepper flakes. Simmer for about 5 minutes. (Note: if your chicken isn’t pre-cooked now is a great time to add the raw chicken)
3. Shred the chicken breast using two forks and add to the pot. Stir in the couscous, and cook until the couscous is al dente.
4. Remove from the heat and stir in the chives, spinach, and lemon juice. Season generously with salt and pepper. Serve with a sprinkle of feta on top and enjoy!
Made homemade chicken parm the other night & did the chicken in the air fryer so it was crispy and delicious, without being totally unhealthy!
Two chicken breasts, brushed with butter (because I had no egg) and coated in Italian breadcrumbs. Put in air fryer 12-15 min, flipped once a little over halfway. Meanwhile you should boil pasta and simmer however much sauce you want to use! Add about 1-2 tbsp sauce over chicken (market pantry traditional marinara) and sprinkle of cheese (mozzarella) and cook 3 more min until cheese is melted. PERFECTION.
Served over noodles (didn’t have spaghetti or linguine so I used Penne) and more sauce. Topped with fresh Parmesan.
There's a traditional name for this meal that escapes me at the moment. Grilling the @lightlifefoods smartdeli #hotdogs and then mixing them cutup with some #bbq sauce adds some sweetness to mix. Adding that mixture to the much improved deluxe @daiyafoods shells and #cheese creates almost a Hawaiian #pizza flavor with a little more #umami. Probably should eat a #salad at lunch if you won't have a green on the side. Broccoli 2ould make a nice addition tho. Otherwise you're out the door at about $6 to feed 2. #vegan#glutenfree#easy#comfortfood#cheap
Best kind of fried rice is a fried egg on top.
Have to cook for tonight’s dinner and need to make space in the fridge. Whip up Kim Chi (homemade) fried rice with minced beef and sunny side ups. Made enough for hubby to bring to work and to share it with his colleagues.
I bought one bag each of all of the new #international@mmschocolate flavors. Here we have #jalapeno nut from Mexico, #coconut peanut from Thailand, and #englishtoffee from England on the new flavor that is simply #hazelnut which tastes like a #nutella M&M😋😋 my favorite out of international flavors was definitely the coconut! The English toffee was too sweet and the jalapeno with super spicy. I hope they keep the hazelnut ones around because they are delicious! Thank you #mandms ❤💕
Daing ni Hirohito
This is Lally's take on the famous Daing na Bangus recipe which is our family's fave.
She lovingly prepares this at night before she'll serve this at our humble table.
Marinated with her special vinegar; this is best served with red egg and fresh tomatoes on the side.
You can now enjoy this all-day-breakfast treat, that she named after her Apo Nikko (oh yes, her apo's name is Honorato Steven Hirohito..)- for dine-in and take-out soon!
The smell of bread is food for soul 😊
For me, the smell of bread as well as coffee always bring comfort, as if I'm home, I'm safe, everything's well, and life's good.
Started baking about 3 years ago, and to this day I'm still amazed on how I can actually make bread, using my very own clumsy hands 😄
復活節的長週末 胖胖家族逮到機會來試試列治文的敘水餃咖啡店 店家十一點半開門 我們十一點三十三分到 我們以為我們最早 結果 裡面早有兩桌客人已就坐 還好我和胖胖早就瞄過網上的菜單 即刻以神速點餐 順利成為第一單 哇哈哈
餐廳外表不怎麼起眼 裡面裝潢新穎簡單 環境乾淨但有些許昏暗 除了送餐收盤之外 其它全是自助式 雖然沒什麼桌邊服務 但點餐送餐時 服務員的態度滿親切的 整體感覺很舒服 CP值就見仁見智了 價位比同等級的高 分量比同等級的少 味道大致上比同等級的好但偏重口味 愛好清淡的朋友可能就會比較排斥
It's Easter long weekend. We took the opportunity and made sure we visit Mama's Dumpling in Richmond. It usually opens at 11:30 and we arrived at 11:33. We thought we might be the first set of customers, but nope, there were two groups already seated. Thank goodness we've already scouted out what we wanted from their menu online. Not wanting to wait too long, we immediately put our orders in before other tables did. And yes, we became the first paid customer of the day. Wahaha!
Exterior of the restaurant was not too appealing but interior was modern and simple. Dining area was clean but a bit dim. The sole server only expedites food or retrieves used tableware, everything else was pretty much self-serve. While table service was limited, server was quite friendly. Was it good bang for the buck? Well, depends on how one weighs it. When compared to similar level establishments, prices were on the higher end and portions were on the lesser side. We enjoyed the our visit and its flavors, but it could be too bold and/or too salty for many.
@mamasdumplingandcoffee#foodforbuddha604#instagram#instafood#food#foodporn#yummy#delicious#吃貨#吃貨人生 --- #vancouver#vancity#yvr#604eats#yvreats#vancouvereats#vancouverfoodie#yvrfoodie#yvrfood#604now#溫哥華 --- #comfortfood#chinesefood#buns#noodles#rice#dumplings#wontons#mamasdumplings#敘水餃咖啡店 ##richmondbc
There must be something that you like in Nishiki Market. And on the cold drizzling day, that was the only thing we wanted. The hot, thick, smooth broth of Beef Curry Udon. ซุปแกงกะหรี่เนื้ออูด้งร้อนๆในวันที่หนาวเย็น ก่อนจะอำลาเกียวโต ไปโอซาก้า
Today was a gloomy, rainy day so that called for some comfort food. Enter steak bites with sweet potatoes and peppers and turmeric cauliflower rice 😋
Yummy, comforting and filling! .
This recipe is versatile for all types of diets. It is Whole 30 and low carb so is also a good Keto meal and can easily be made AIP by replacing the peppers with your favorite AIP veggie. .
>Find the recipe here: 👇
For the rice:
•6 cups frozen cauliflower rice (I use 4 bags)
•1 TB garlic powder
•1 tsp fine salt
•1 tsp ground cumin
•1 tsp ground turmeric
•3 TB olive or avocado oil
•Fresh cilantro for garnish
Toss the frozen cauliflower with the rest of the yellow rice ingredients all together on a sheet pan. (TIP: line your sheet pan with parchment paper for easy clean up) Spread the rice out flat in an even layer and pop it in a 400° oven, top rack for 20-25 minutes or until slightly browned on top. If you want it slightly crispy you can also broil the rice an additional 5 minutes.
✨VEGAN Sancocho (Vegetable, Roots, and Plantain Soup)✨
Sancocho is a big, comforting soup that features delectable chunks of vegetables, root vegetables, and yuca—long simmered until the broth is gently thickened and rendered sweet and mild. A little hot white rice on the side is just the thing, if you’re in need of something extra.
Large onion, sliced in half and cut into 1/4-inch semi-circles
1 Hot chile or habanero pepper (optional)
Large leek, well washed, trimmed, and sliced into thin rings
1 Zucchini shopped
1/2 cup of red bell pepper
3 Teaspoons of dried oregano
2 Teaspoons of ground cumin
1 Bag of Goya of tropical vegetable Mix
6 Large carrot, sliced into very thin rounds, about 1 ⁄8-inch
1 ⁄2 cup crushed tomatoes
1 cup of frozen peas
2 Ears of corn on the cob, cut into 2-inch pieces (a total of 8 to 10 pieces) (optional)
6 cups vegetable broth
3 cups of Water
2 bay leaves
1 can of chickpeas (optional)
2 tablespoons fresh lime juice
1 cup coarsely chopped cilantro
*Salt and freshly ground pepper for taste
In a large soup pot, heat the chile pepper, leek, onions over medium-high heat.
Stirring, cook until the onions and leek are tender, about 6 minutes.
Add the oregano, cumin, red bell pepper, zucchini, carrots, peas, Goya Tropical vegetable mix, chickpeas, tomatoes, corn, vegetable broth, water, and bay leaves.
Cover and bring to a boil, then lower the heat and bring the soup to a simmer.
Cook for 35 to 40 minutes, stirring occasionally, until the root vegetables and pumpkin are very tender.
Turn off the heat and season the soup with lime juice, salt, and pepper to taste.
Include a chunk of corn cob in each bowl of soup.
To eat it, just scoop it up with your spoon, grab, and eat!