Japanese food: Kabocha Nimono - squash in dashi broth
Japanese Foods, Kabocha Nimono, Dashi Broth, Kabocha Japanese Simmer, Pumpkin Japanese Food, Japanese Recipe, Food Yummy, Japanese Pumpkin Recipe, Broth Japanese
Japanese food: Kabocha Nimono - Pumpkin in dashi broth Japanese pumpkins are the most delicious I've ever #Great Food #yummy food
slow cooked lamb with garlic and rosemary. donna hay magazine
Donna Hay Meat, Slowcooker Lambs, Donna Hay Roasted, Donna Hay Recipe, Thanksgiving Recipe, Donna Hay Magazines, Slow Cooking Lambs Donna Hay, Roasted Lambs, Lambs Recipe
slow roasted lamb with garlic and rosemary.
slow cooked lamb with garlic and rosemary. donna hay magazine
Low Carb, Lasagna Bowls, Spaghetti Squash Lasagna Boats, Recipe, Squashes Bowls, Food, Spaghetti Squashes Lasagna, Spaghetti Squash Lasagna Bowl, Ground Turkey
Spaghetti Squash Lasagna Bowls - yum - low carb option
Spaghetti Squash Lasagna Bowls - i will make this into a fodmap food.. just cant have the cottage cheese or rottia
eat: Spaghetti Squash Lasagna Bowls || Sweet-Remedy.com (recipe calls for ground turkey, but I'll probably use my regular ground beef or Italian sausage recipe for the sauce)
Spaghetti Squash Bowls - Ok, so I totally didn't follow the recipe at all on this, I just used the cooking time, but I stuffed mine with ground turkey, mushrooms, zucchini, spinach, a little mozzarella/greek yogurt/pasta sauce for moisture and after scraping out/before stuffing a rubbed a little more pasta sauce into the bottom of the squash to let the flavors blend together during cooking and topped with a bit o' mozz. DELICIOUS!!! I officially love spaghetti squash! KJ
YUM Spaghetti Squash Lasagna Boats!
Mixed Grilled, Seafood Feast, Grilled Seafood, Grilled Prawn, Sea Food, Bill Granger, Grilled Squid, Seafood Platters, Grilled Shrimp
Mixed Grilled Seafood Platter
Bill Granger recipe: Mixed grilled seafood with chunky tomato salsa - Recipes - Food & Drink - The Independent
grilled squid and scampi's
Grilled Seafood Feast
Grilled prawns and squids. A favourite.
grilled shrimp and squid
Sauces Recipe, Sate Tempeh, Sauce Recipes, Indonesian Cuisine, Indonesian Sate, Temp Skewers, Indonesian Food, Makanan Indonesia, Vegan Food
sate tempe skewers – Indonesian food Tempeh is very tasty, not only fried tempeh, we can also make sate tempeh which is barbeque styled tempeh. Very delicious + it is a vegan food
Indonesian sate tempe with spicy sweet sauce.... Pinning for the sauce recipe
Nutella Berry Bruschetta. Brunch Dessert!
Shower, Mother's Day, or Weekend Brunch? ~Nutella Berry Bruschetta
Nutella Berry Bruschetta #brunch #summer #dessert
Nutella Berry Bruschetta #appetizer
Breakfast Appetizers, Bruschetta Appetizers, Weekend Brunches, Summer Desserts, Berry Snacks, Nutella Berries, Brunches Desserts, Nutella Appetizers, Berries Bruschetta
Such a simple recipe yet one that invokes such good memories of lazy Sunday morning brunches. *Substitute sweet potatoes
Sunday Morning, Smoke Paprika, Recipe, Red Potatoes, Eggs Baking, Food, Breakfast, Paprika Red, Baking Eggs
Potato recipes for fall | Baked egg and potato breakfast.
Smoked Paprika Red Potatoes and Egg Bake. #food
I'm a sucker for breakfast food. This is so delicious. I make it a lot. --> Such a simple recipe yet one that invokes such good memories of lazy Sunday morning brunches.
Smoked paprika red potato and egg bake (recipe) | Naturally Ella
Grilled Salmon with Asparagus, Leeks, and Mushrooms
Grilled Salmon, Lilikoi Joy, Seemed, Healthy, Pizza Pies, Eating, Asparagus, Food Recipe, Mushrooms
Lilikoi Joy: Grilled Salmon with Asparagus, Leeks, and Mushrooms
Grilled steak and pesto
Carrot and Orange Soup (Souvlaki For The Soul)
Nature Sweets, Autumn Soup, Gorgeous Carrots, Soup Souvlaki, Orange Soup, Food Photography, Soup Recipes, Comforters Food, Coriander Soup
Carrot and Orange Soup .......one of the soup recipes in my latest article, "Soup for One", a.k.a., "Autumn Zen"...Soothing Soup Recipes ....and a quick note on how to "flip" a soup recipe to healthy
Autumn Soups from How To: Simplify
.Carrot & Coriander soup
Sautéed Apple Prosciutto Pan Pizza!
Sautéed Apple Prosciutto Pan Pizza!
Pan Pizza, Delicious Pan, Crispy Prosciutto, Sauteed Apples, Prosciutto Pan, Saute Apples, Takeout Pizza, Sautéed Apples, Apples Prosciutto
Food Style, Spicy Shrimp, Dips Sauces, Prawn, Chilis Dips, Food Photography, Limes, Hot Sauces, Grilled Shrimp
Grilled shrimp with a chili lime dipping sauce.
more food photography
Great food styling.
SPICY SHRIMP ANT CHILI HOT SAUCE THY MMM SO GOOD
Sushi Food, Cravings Sushi, Asian Food, Sushi Photography, Food Photography, Sushi 寿司, Food Recipe, Japan Food, Sushi Yummy
Sushi #yummy food #Great Food #food
Food Photography I Sushi 寿司
Sushi #food #recipe
I crave sushi every single day
Fettucini in Parmesan Roasted Garlic Cream Sauce...
Fresh Thyme, Parmesan Garlic, Food, Garlic Cream Sauces, Pasta Cream Sauce, Cream Sauces Recipe, Toast Walnut, Chicken Breast, Parmesan Roasted Garlic
Fettucini in Parmesan Roasted Garlic Cream Sauce... #pasta #fettucini #cheese #parmesan #garlic #cream #food #yum #recipe
fettuccine in parmesan roasted garlic cream sauce with chicken, mushrooms, toasted walnuts, and fresh thyme
Fettucini in Parmesan Roasted Garlic Cream Sauce... (Serves about 4) Ingredients: • Parmesan-Roasted Garlic Cream Sauce (recipe below) 8 ounces (½ pound) fettucini noodles, uncooked 2 chicken breasts, skinless and boneless 1 teaspoon lemon zest 1 teaspoon lemon juice ½ teaspoon garlic powder ¼ teaspoon salt, plus a pinch ¼ teaspoon black pepper, plus a pinch • Olive oil 10 ounces crimini mushrooms, sliced ½ cup walnuts, toasted and chopped (*see note) 2 tablespoons fresh thyme leaves 1 cup shaved Parmesan, for garnish (I toasted the walnuts in a large, dry, non-stick pan for a couple of minutes, tossing them occasionally as to not burn them, and then chopped them once they cooled off slightly.) Preparation: -Prepare the Parmesan-Roasted Garlic Cream sauce, and keep warm. -Prepare the fettucini noodles according to package instructions; drain and lightly rinse, then toss with a touch of olive oil; keep warm under a kitchen towel. -Prepare the chicken by slicing each breast in half lengthwise (like butterflying) to create 4 thinner cutlets; place the cutlets into a bowl and add the lemon zest, lemon juice, garlic powder, salt and pepper, and toss to coat; place a large non-stick pan over medium-high heat, and drizzle in about 2 tablespoons of olive oil; once hot, add in the chicken cutlets and allow them to sear for roughly 3 minutes on each side, or until cooked through and golden; remove from pan and place onto plate to hold, keeping warm; next, add the sliced mushrooms into the same pan, still on medium-high heat, and saute them with a pinch of salt and pepper, until golden; remove them from pan and set aside, keeping them warm; next, slice the seared chicken breasts into strips, as set aside, keeping them warm. -Add the cooked fettucini noodles into the warm Parmesan-Roasted Garlic Cream sauce, along with the sliced chicken and sauteed mushrooms, and with tongs, toss together to coat in the warm sauce; to serve, add equal portions of the saucy fettucini to bowls, top with about 1-2 tablespoons of the toasted and chopped walnuts, plus a sprinkle of the fresh thyme leaves; garnish with some shaved Parmesan cheese, and serve. Parmesan-Roasted Garlic Cream Sauce ingredients: 3 small heads garlic • Olive oil • Salt • Pepper 3 cups low-fat milk 2 cups half and half 1 tablespoon chicken base (I use “Better Than Bouillon” reduced sodium) 1 ½ teaspoons salt ½ teaspoon dry thyme ½ teaspoon Italian seasoning ¼ teaspoon black pepper 5 tablespoons unsalted butter 7 tablespoons flour ½ cup grated Parmesan cheese (or Parmesan-Romano blend) 1 teaspoon lemon juice Preparation: -Preheat the oven to 400 degrees. -Cut the tops off of the heads of garlic to expose the cloves, drizzle each with olive oil and sprinkle with a pinch of salt and pepper, then wrap each head tightly in a small piece of foil and roast for 40 minutes. -While garlic roasts, add the milk, half and half, chicken base, salt, thyme, Italian seasoning and black pepper to a medium-large pot, and whisk to blend; place the pot over medium-high heat, and bring to the simmer; once it simmers for a moment or two, turn the heat off; place another medium-large pot over medium-low heat, and add in the butter; once the butter is melted, add in the flour and stir to completely combine, to create your “roux” or thickener; cook this roux for about 1 minute, just to cook out the “raw” flour flavor; next, slowly pour the milk/half and half mixture into the roux, whisking the whole time to avoid any lumps from forming, until all of it is added; allow this cream sauce to very gently simmer for about 2 minutes, just to slightly thicken it, and then turn the heat off; add in the grated Parmesan cheese and whisk well to completely melt the cheese in and distribute it, then add in the lemon juice and stir; check the seasoning to see if you need any additional salt; keep the sauce warm until the garlic is through roasting. (If the sauce seems a bit thick, you can thin it out by whisking in a little additional milk.) -Once the garlic heads have roasted, allow them to cool just enough to handle them; squeeze all of the soft garlic from the cloves and chop, or use a fork, to make it into a paste, and then add this garlic “paste” into the cream sauce and whisk well to incorporate it into the cream sauce (if you want to make this ahead, you can allow this finished sauce to cool, then put it into the fridge and store until ready to make the meal); set aside and keep warm until ready to serve.
butternut squash mac & cheese sliders with gorgonzola & arugula #eatseasonal
butternut squash mac & cheese sliders with gorgonzola & arugula
Summer crostini with whipped roasted garlic goat cheese