Supermarket Fiasco

Tear kale into chunks, toss in a bowl with olive oil, salt, and pepper. Then bake on a sheet for 10 mins at 350. I kept checking mine and left them in for a little longer than 10 mins because I wanted them to crisp up more. The texture is very flaky, not as substantial as a potato chip, but very nice. You can add any spice/flavor varieties that you want. I made one batch with just salt/pepper/olive oil/garlic and the other with the curry spices (curry powder, garlic, sumac, pepper, splash of tamari and pine nuts).

nutritionista:

The 10 Best Real Simple Recipes of All Time

I love it when Real Simple tackles food. The recipes they publish are always delicious, nutritious, and SO easy (uhh… simple?). Plus, these dishes are all hearty and filling — perfect to try during the chilly fall and winter months. Put these recipes on your “to make” list right now:

1. Golden Chicken with Tomatoes and Olives
2. Southwestern Beef Chili with Corn
3. Spiced Lamb Chops and Smashed Peas
4. Baked Cod and Chorizo
5. Curried Rice with Shrimp (pictured)
6. Lasagna-Style Baked Ziti (I loooove this one! Use whole wheat pasta, lean ground turkey, and add more veggies, like zucchini or broccoli, to healthify it a bit.)
7. Sweet Potato Risotto
8. Basic Quiche
9. Roasted Apple and Walnut Tarts
10. Croissant and Chocolate Bread Pudding

(via supersonicelectronic)

BOILED PEANUTS IN THE CROCK POT!

1. Get a big bag of raw peanuts.
2. Dump em in the crockpot.
3. Cover with water.
4. Add salt (but not so much that they make your teeth hurt). The water should be salty, but no saltier than seawater.
5. Add cajun seasoning, crab boil, or hot sauce if you want to. I usually add some cajun seasoning and Crystal’s hot sauce….
6. Put the Crock Pot on before you go to work, and they should be good by the time you get home. If your Crock Pot has a medium setting, I’d put it on that. Usually 6 hours minimum.

(via eyeonspringfield)

NO MORE DOUGHNUTZ!

gluttonyisabliss:

franklieu:

Pho

a bowl of soup has never looked so comforting.

(via eyeonspringfield)

for josh..

sasharappaport:

Hot Stuff in a Squeeze Bottle

this article is hilarious, i love this stuff too

delishyourdish:

“Tofu Mango Tango”- Crispy Baked Tofu with homemade Mango Avocado Salsa

One of the best parts of my week this week was coming to work and finding that a co-worker had handpicked a whole bag full of fresh mangoes.  I spent a good part of that day at work trying to think of different ways I could use the mangoes.  Last night’s dish was accompanied by a fresh mango-avocado salsa.  It was delish!

What You Need:

For Mango Salsa:

1-2 Mangoes (peels and chopped)

Fresh Cilantro (to taste or about 1 Tsp of dried cilantro)

1/2 Red Onion diced

1-2 Haas Avocado diced

1 Lime

1/2 Jalepeno minced (I omitted this for this dish)

1 Tomato (chopped)

Garlic Powder to taste

1. Mix all of the ingredients together then place in fridge to chill.

For Tofu and Black Beans:

1 Block Tofu cut into 1/2” thick rectangles

1 Can Black Beans in Seasoned Sauce

3/4 Cup Frozen Chopped Onions

Chili Powder (to taste)

Set Oven to 400 degrees on convection.

1. Place cut tofu onto greased cookie sheet and place in oven for 40 minutes or until tofu has become crispy.

2. For the black beans, grease a sauce pan and heat on low-medium heat.  Then add the onions.  Cook onions until they have become soft and cooked thoroughly.  Then add entire can of black beans.  Season with chili powder.  Reduce heat to low then allow to simmer for about 15 minutes.

3. Remove tofu from oven then top with the Mango Avocado Salsa.  Serve with a side salad and black beans.

Enjoy!

claire: i want to make this… reminder!

gluttonyisabliss:

via dandysugar

Buckwheat apple cardamon pancakes

HELLO BREAKFAST. 

:)