Kristen Gregg

Kristen Gregg

Kristen Gregg
More ideas from Kristen
fave Ethiopian dishes:  vegplatterKik Alicha – Yellow split peas simmered in a mild turmeric ginger sauce Mesir Wot – Split lentils simmered in a spicy bebere sauce Gomen – Spinach simmered in mild sauce, seasoned with spices and herbs Tikil Gomen – Cabbage and carrots simmered in a mild sauce Atikilt Wok – Fresh green beans and carrots simmered in a mild sauce Shiro -Pureed split peas cooked in a spicy sauce Inguday Tibs – Spicy portobello mushrooms marinated and sautee

fave Ethiopian dishes: vegplatterKik Alicha – Yellow split peas simmered in a mild turmeric ginger sauce Mesir Wot – Split lentils simmered in a spicy bebere sauce Gomen – Spinach simmered in mild sauce, seasoned with spices and herbs Tikil Gomen – Cabbage and carrots simmered in a mild sauce Atikilt Wok – Fresh green beans and carrots simmered in a mild sauce Shiro -Pureed split peas cooked in a spicy sauce Inguday Tibs – Spicy portobello mushrooms marinated and sautee

This Coq Au Vin (French for “Chicken in Wine”) is one of those dishes that is good enough to serve for a fancy dinner! The rich taste in this wonderful dish comes from the quality ingredients and a few spices artfully put together. No chef skills required. Have no fear, it’s impossible not to ace it!

This Coq Au Vin (French for “Chicken in Wine”) is one of those dishes that is good enough to serve for a fancy dinner! The rich taste in this wonderful dish comes from the quality ingredients and a few spices artfully put together. No chef skills required

Japanese Hambagu Hamburg Steak Recipe - Genius Kitchensparklesparklesparklesparkle

This is a popular Japanese dish, sort of a really tasty take on salisbury steak. Its quick, cheap, easy and sooo good. Panko bread crumbs are key here.

What to Eat for How You Feel: The New Ayurvedic Kitchen - 100 Seasonal Recipes: Divya Alter, William Brinson, Susan Brinson: 9780847859689: Amazon.com: Books

By Divya Alter Drawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with sea