specifically random
13 Dec 2013 10:44 | 272 notes | Reblog
crepesofwrath:

Homemade Sriracha

crepesofwrath:

Homemade Sriracha

07 Mar 2013 13:54 | 2,425 notes | Reblog
heyfranhey:


Healthy vegan Nutella!
You will need: Two cups of raw hazelnuts 1/4 cup of dark unsweetened cocoa 4 tablespoons agave nectar 3 packets of stevia  1/4 cup of almond milk  2 tsp vanilla extract
 To prepare: Toast hazelnuts in 350 degree oven for 15 minutes (or less for a less strong hazelnut flavor). Wait for them to cool and then remove skin by rubbing nut between hands or a paper towel. Put in a food processor and blend until it looks like peanut butter. This may take awhile because the nuts have to begin to release oils. Once it reaches this consistency, add all other ingredients and blend until smooth.
Spread over bread or eat by the spoonful!

heyfranhey:

Healthy vegan Nutella!

You will need:
Two cups of raw hazelnuts
1/4 cup of dark unsweetened cocoa
4 tablespoons agave nectar
3 packets of stevia
1/4 cup of almond milk
2 tsp vanilla extract


To prepare:
Toast hazelnuts in 350 degree oven for 15 minutes (or less for a less strong hazelnut flavor). Wait for them to cool and then remove skin by rubbing nut between hands or a paper towel. Put in a food processor and blend until it looks like peanut butter. This may take awhile because the nuts have to begin to release oils. Once it reaches this consistency, add all other ingredients and blend until smooth.

Spread over bread or eat by the spoonful!

13 Feb 2013 14:00 | 571 notes | Reblog
gastrogirl:

lemon cheesecake morning buns.

gastrogirl:

lemon cheesecake morning buns.

08 Feb 2013 14:02 | 401 notes | Reblog
gastrogirl:

blood orange smoothie.

gastrogirl:

blood orange smoothie.

30 Jan 2013 14:13 | 67 notes | Reblog
phoods:

(via Wild Mushroom Pie with Parmesan Crust | Completely Delicious)

phoods:

(via Wild Mushroom Pie with Parmesan Crust | Completely Delicious)

30 Jan 2013 13:52 | 24 notes | Reblog
phoods:

(via » Tofu and Veggie Miso Noodles Chickypea)

phoods:

(via » Tofu and Veggie Miso Noodles Chickypea)

02 Jan 2013 14:49 | 54 notes | Reblog
thesmithian:

[snackable]

thesmithian:

[snackable]

02 Jan 2013 14:13 | 17 notes | Reblog
thesmithian:

[snackable]

thesmithian:

[snackable]

22 Oct 2012 16:13 | 405 notes | Reblog
gastrogirl:

sriracha egg salad.

gastrogirl:

sriracha egg salad.

05 Oct 2012 13:38 | 58 notes | Reblog
phoods:

(via Y is for: Yuca Fries {baked} with Roasted Jalapeno Aioli)

phoods:

(via Y is for: Yuca Fries {baked} with Roasted Jalapeno Aioli)

14 Sep 2012 14:19 | 11 notes | Reblog
phoods:

(via Chickpea & Kale Stew | Greens & Seeds)

phoods:

(via Chickpea & Kale Stew | Greens & Seeds)

11 Sep 2012 13:54 | 175 notes | Reblog
phoods:

(via Nutella Truffles: For When You Tire of Spoons | Pepper.ph)

phoods:

(via Nutella Truffles: For When You Tire of Spoons | Pepper.ph)

10 Sep 2012 14:16 | 1,013 notes | Reblog
foodopia:

upside down banana skillet cake: recipe here

foodopia:

upside down banana skillet cake: recipe here

06 Sep 2012 14:22 | 71 notes | Reblog
projecttastytreats:

Oven Roasted Potatoes (Adapted from epicurious.com) 1 Tbsp olive oil 1/2 lb hickory smoked, thick sliced bacon 3 1/2 lbs Yukon Gold Potatoes 2 cloves garlic, minced 1/4 cup Parmigiano-Reggiano, freshly grated coarse salt fresh ground pepper fresh parsley
Directions: Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.
Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.
Cook bacon in a skillet until golden, but still flexible.  You don’t want it crunchy.  Remove cooked bacon onto a plate lined with paper towels.  Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool.  If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.  Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.  Also, grate the Parmigiano-Reggiano.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper.   Place in 425° oven for 35-40 minutes.  Rotate potatoes halfway through the baking time to ensure an even color.  I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

projecttastytreats:

Oven Roasted Potatoes (Adapted from epicurious.com)
1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Directions:
Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden, but still flexible.  You don’t want it crunchy.  Remove cooked bacon onto a plate lined with paper towels.  Reserve the bacon drippings.

Check potatoes and if fork tender, drain and allow to cool.  If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.  Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.  Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.

Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.

Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper.   Place in 425° oven for 35-40 minutes.  Rotate potatoes halfway through the baking time to ensure an even color.  I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

01 Aug 2012 13:59 | 244 notes | Reblog
gastrogirl:

monkey bread in a jar.

gastrogirl:

monkey bread in a jar.