alimentaires

asiaraim: homemade eclairs with vanilla custard「み」

Wed, 07 Nov 2012 21:01:19 -0500

asiaraim:

homemade eclairs with vanilla custard「み」

thecraving: Parmesan Truffle Tater Tots

Wed, 07 Nov 2012 20:56:25 -0500

thecraving:

Parmesan Truffle Tater Tots

wakeuphealthy: Chilled Lobster Salad with Sweet Summer Corn and...

Thu, 23 Aug 2012 23:12:09 -0400

wakeuphealthy:

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
Skinnytaste.com
Servings: 2 as main course • Size: 1/2 of recipe • Old Points: 7 pts • Points+: 9 pts
Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carb: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g
Sodium: 668 mg (without salt)

Ingredients:

2 medium ears of corn

12 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)

1 cup grape tomatoes, sliced in half

1 tbsp chopped chives

juice of 1 large lemon

4 tsp olive oil

salt and fresh cracked pepper to taste

8 Boston lettuce leaves, rinsed and dried

Directions:

Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.

Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,

Place lettuce leaves on two plates. Top each plate with lobster salad and enjoy!

http://www.skinnytaste.com/2012/08/chilled-lobster-salad-with-sweet-summer.html

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cutsandcurves: Slow-Cooker Mexican Style Vegetarian Stuffed...

Thu, 23 Aug 2012 23:10:15 -0400

cutsandcurves:

Slow-Cooker Mexican Style Vegetarian Stuffed Peppers

A one-dish meal from the Whole Foods Diet Cookbook that will satisfy even non-vegetarians.

Yield: Serves 4

Ingredients

1 tablespoon extra virgin olive oil

4 cloves garlic, minced

1/2 onion, finely chopped

1 (8-ounce) package tempeh, crumbled

Unrefined sea salt, to taste

1 teaspoon paprika

2 pinches cayenne pepper

1 teaspoon cumin

1 cup frozen corn kernels, thawed

11/2 cups good-quality, all-natural prepared marinara sauce

1 (4.5-ounce) can chopped green chiles

1/4 cup chopped fresh cilantro

1 (14.5-ounce) can black beans, rinsed and drained

4 red bell peppers, tops removed and seeded

1/2 cup shredded, low-fat organic cheddar cheese

Instructions

Heat the oil in a large nonstick skillet to medium-high; add garlic and onion, and sautée until onion is just tender, about 3-4 minutes. Add the tempeh and sautée for 3-4 minutes. Season onion and tempeh with salt to taste. Mix in the paprika, cayenne pepper, cumin, and corn kernels.

In a small bowl, whisk together the marinara sauce and green chiles. Pour the marinara–green chile mixture into the skillet with the tempeh; mix well to combine. Stir in the cilantro and black beans.

Stuff the peppers with the tempeh mixture. Arrange the peppers in a 5- or 6-quart slow cooker. Cover and cook the peppers on high for 2 hours or on low for 4 hours.

Remove the lid and top the peppers with the shredded cheese, replace the cover, and cook on high for 15-20 additional minutes. Allow peppers to cool 10-15 minutes before serving. Serve warm.

Source: Whole Foods Diet Cookbook

wakeuphealthy: Warm Quinoa Salad with Edamame &...

Thu, 23 Aug 2012 23:08:16 -0400

wakeuphealthy:

Warm Quinoa Salad with Edamame & Tarragon

From: EatingWell

Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste, a complement to the walnuts and a foil to the lemony tarragon dressing. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.

Servings: 4 servings, 1 1/2 cups each

Prep: 25 mins

Total: 25 mins

INGREDIENTS

1 cup quinoa, (see Note)

2 cups vegetable broth

2 cups frozen shelled edamame, thawed (10 ounces)

1 tablespoon freshly grated lemon zest

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh tarragon or 2 teaspoons dried

1/2 teaspoon salt

1/2 cup drained and diced jarred roasted red peppers, (3 ounces)

1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

DIRECTIONS

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoaand return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.

3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and thequinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.

Tips:
Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.

Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.

NUTRITION FACTS

Calories 404, Total Fat 18 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 645 mg, Carbohydrate 46 g, Fiber 16 g, Protein 17 g, Potassium 319 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 25%. Exchanges: Starch 3, Lean Meat 1, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet

http://www.fitnessmagazine.com/recipes/recipecomdetail.jsp?recipeId=25109251

simplebyday: DO YOU SEE THIS? Another masterpiece while derping...

Thu, 23 Aug 2012 23:06:41 -0400

simplebyday:

DO YOU SEE THIS? Another masterpiece while derping around the kitchen. WOO! So many vegetables. Although, if I’d had zucchini I would’ve used that as opposed to the broccoli and cauliflower. But, I had broccoli and cauliflower already made, so I did this! And it’s damn good. Just look at it… *drool*

The Freshcipe Box: Tomato peach salsa over lightened-up quesadillas

Thu, 23 Aug 2012 23:05:40 -0400

The Freshcipe Box: Tomato peach salsa over lightened-up quesadillas:

thefreshcipebox:

Things I like about salsa: you can eat it on top of food, you can dip chips in it, it’s used in nachos, you can add it to tacos, you can pour it over burritos, it’s colorful, and you can eat it chunky or smooth.

Another thing I like about salsa is that it still makes me think about those …

sidneywren: Mini Peanut Butter Cup Cheesecakes with Whipped...

Thu, 23 Aug 2012 23:02:44 -0400

sidneywren:

Mini Peanut Butter Cup Cheesecakes with Whipped Cream Frosting

Or as I’m calling them

“Dear god why is there so much batter for the mini cheese cake filling that I always wait to the last second to make with ‘who keeps eating my Peanut Butter Cups’ centers, absolutely delicious graham crack crust, and way too much whipped cream frosting”

Adapted from this recipe by Tracey’s Culinary Adventures, with this sturdy whipped cream frosting by Jo-Lynn. Turned out great together, but when I do these again I’ll go with the more mini-mini cheesecakes, because they really accentuated the peanut butter cup middle. I will also cut the frosting recipe in half as I ended up with a lot leftover, and though I didn’t mind sitting up at midnight watching K-dramas and eating it straight from the mixing bowl, I’m trying to make better life choices. Also, if you stick to a regular sized cupcake pan, be prepared to consider the possibility of having batter for more then the stated dozen in the recipe. Not a bad thing, but something to keep in mind if you only have one muffin pan and not enough energy to bake one batch and then wash your pan before baking another smaller batch.

Free Recipes

Thu, 23 Aug 2012 12:00:14 -0400

freerecipes:

Free Recipes -

Breakfast:

Coffee Rolls

Lunch:

New York Deli Sandwiches

Appetizers:

Chicken Fingers

Southwestern Nachos

Soups:

Potato Soup

Dinner:

New York Sirloin Roast

Roasted Chicken

Baked Cod

Roast Beef

Creamy Herb Chicken

Mexican Beef Enchiladas

Wagon Wheel Pasta

Baked Sausage Manicotti

Stuffed Pasta Shells

Dessert

Apple Pie

Mocha Cheesecake

getatmexl: Spicy baked egg muffinscornmeal8 large eggs1 cup...

Thu, 23 Aug 2012 11:59:45 -0400

getatmexl:

Spicy baked egg muffins

cornmeal
8 large eggs
1 cup ricotta cheese
1/2 teaspoon cayenne powder
1/2 teaspoon salt
2 green onions, sliced (both white and green parts)
1/4 cup of coarsely chopped grape or cherry tomatoes
1 large jalapeño pepper, minced
fresh ground black pepper
fresh grated Monterey Jack cheese

Preheat the oven to 350°. Grease 8 cups of a standard (2 1/2 inch diameter) muffin tray with butter. Put the tray in the preheated oven for a minute to melt the butter. Remove, and spoon a little cornmeal into each greased cup, just enough to cover the bottom.

Pour the eggs, ricotta cheese, cayenne and salt into a blender and beat until smooth. Stir in the green onions, tomatoes, jalapeño and plenty of fresh ground black pepper.

Pour the egg mixture into each muffin cup, filling them right to the rim. Bake in the center of the oven for 10 minutes, then remove and sprinkle on a little of the grated Monterey Jack cheese on each muffin. Return to the oven and bake for about 12 more minutes, or until the puffed-up tops are just starting to turn golden and are slightly firm to the touch.

Remove the tray from the oven and let cool for five minutes. Run a knife around the edges to loosen, and lift or invert each muffin onto a plate.

Serve hot, warm or at room temperature by themselves, or with hot pepper sauce, salsa, yogurt or sour cream.

rusnytele: Breakfast: Papaya and Banana ParfaitAs the last few...

Thu, 23 Aug 2012 11:59:27 -0400

rusnytele:

Breakfast: Papaya and Banana Parfait
As the last few days in Cambridge, UK, have been hot, sticky and humid, I wanted something refreshing and light for breakfast. This recipe takes 5 minutes and you can customise it however you want!
Ingredients:

2 tbsp rolled oats

1/2 banana

4 tbsp natura yoghurt

1/3(96g) small papaya

1 tsb seed mix

Preparation:

Super easy-just layer everything how you wish, sprinkle the seed mix on top and voila! Perfect parfait :)

+ I also had 1tsb instant coffee, lactofree milk, ice

Enjoy!

R.

xxx

bhingrecipes: Chocolate Pancakes Ingredients 375 ml or 1-1/2...

Thu, 23 Aug 2012 11:58:40 -0400

bhingrecipes:

Chocolate Pancakes

Ingredients

375 ml or 1-1/2 cups all-purpose flour

75 ml or 1/3 cup granulated sugar

50 ml or 1/4 cup cocoa

15 ml or 1 tablespoon baking powder

1 ml or 1/4 teaspoon salt

250 ml or 1 cup All-Bran original cereal

425 ml or 1-3/4 cups 2% milk

1 egg (or 2 egg whites)

50 ml or 1/4 cup vegetable oil

Directions

In medium bowl, mix together flour, sugar, cocoa, baking powder and salt. Set aside.

In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring just until combined.

Using 50 ml (1/4 cup) measure, portion batter onto greased pre-heated griddle or skillet over medium heat. Cook until light brown on both sides, turning once. Serve hot, topped with fresh berries, if desired.

For Waffles: Portion into pre-heated, greased waffle iron. Cook according to manufacturer’s directions until light brown.

: Breakfast: Raspberry Vanilla Soy Smoothie

Thu, 23 Aug 2012 11:58:23 -0400

: Breakfast: Raspberry Vanilla Soy Smoothie:

lipstixnaturalchica:

Well, this morning I decided that I wanted something more for breakfast than just Cheerio’s. I noticed that I had some frozen raspberries in the freezer and so I figured this would be great for a smoothie.

Raspberry Vanilla Soy Smoothie

1 half cup (4oz) of frozen/fresh Raspberries

1

lifeinthebluehouse: Breakfast wraps - peanut butter,...

Thu, 23 Aug 2012 11:57:35 -0400

lifeinthebluehouse:

Breakfast wraps - peanut butter, strawberries, bananas and granola.

I think these will be on my breakfast menu for next week.

: Breakfast: Egg Muffin Omelets

Thu, 23 Aug 2012 11:56:46 -0400

: Breakfast: Egg Muffin Omelets:

lipstixnaturalchica:

I absolutely love breakfast. I believe that the kind of breakfast as well as the amount sets the tone for your entire day. And when losing weight or at least trying; two of the main factors for losing is determined by what you eat and how much of it is consumed. And so I wanted to give you all a…

stumblingirl: All aboard the egg boatI like cheese. I like a...

Thu, 23 Aug 2012 11:56:21 -0400

stumblingirl:

All aboard the egg boat
I like cheese. I like a little ham. And, yes! I like me some eggs. So why not encase all these ingredients—plus a little cream, onion and salt ‘n peppa—in a baguette and call it an egg boat? That’s what spoon fork bacon does. And I have to say, I like their style. I’ve already got Sunday a.m. all planned out. Gonna grab a cup of coffee, maybe a newspaper, and hop right on board. After I sink my teeth into this poor man’s quiche, I’ll sail away to breakfast la la land and forget cliche new year’s resolution #5 was to watch my carbs. Oh well. Second chances are what lunch and dinner were invented for.

Stumbled: January 14, 2007
Interest: Food/Cooking

SchupackEats: Baking for Breakfast: Lemony Cream Cheese Pancakes with Blueberries

Thu, 23 Aug 2012 11:55:40 -0400

SchupackEats: Baking for Breakfast: Lemony Cream Cheese Pancakes with Blueberries:

eatmyeats:

I’ve been really into the food blog, Food52, lately. They have really great, doable recipes. Plus, they have this cool tool that allows you to ask a question (even while you are in the middle of cooking a recipe) and it gets answered by a real chef. Check it out here!

Anyway, I am not a…

shitfree: Spring Veggie Frittata (click on image)

Thu, 23 Aug 2012 11:55:24 -0400

shitfree:

Spring Veggie Frittata (click on image)

shitfree: Strawberry Filled French Toasts Recipe (click on...

Thu, 23 Aug 2012 11:54:54 -0400

shitfree:

Strawberry Filled French Toasts Recipe (click on image)

shitfree: Dark Chocolate Peanut Butter and Strawberry Crepes...

Thu, 23 Aug 2012 11:53:25 -0400

shitfree:

Dark Chocolate Peanut Butter and Strawberry Crepes Recipe (click on image)