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Sardines with Mushrooms

Sometimes when you are in a hurry and no menu planned ahead of time, you just grab what is in the pantry, just like what I did today. We still enjoyed it, satisfying sardines and mushroom dish.

Ingredients:

2 cans sardines
150 grams button mushrooms (sliced)
1 onion (sliced)
salt and pepper to taste

Procedure:

1. Saute the onion then put the sardines and let it simmer for a minute.
2. Add the mushroom then stir, season with salt and pepper, cook until done.
3. Serve and enjoy.

Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes.  The starchy sweetness that makes this tuber such a popular holiday side dish, is also its fatal flaw, since, for me at least, it quickly leads to palate fatigue. After a few bites of mashed sweet potatoes, or sweet potato casserole, I’m pretty much over the experience, and I’m reaching for the cranberry sauce to reset my tongue, but here we’ve mixed in a few ingredients specifically selected to cut that sweetness, and push this much closer to the savory side of town.


Lime, jalapeño, and sharp cheddar may seem like odd choices here, but paired with the green onions, and bacon, they work wonders, and I had no problem finishing a whole sweet potato. And by whole, I mean two. By the way, these orange-fleshed sweet potatoes are often sold as “yams,” but they’re not, in case that ever comes up in conversation.

Besides all the obvious reasons, this is a great choice for your Thanksgiving table, since you can prep it ahead of time, and then bake them when you’re ready to serve.  They will also stay hot for quite a while, which is another reason they’re nice around the holidays, when oven space can be limited. So, whether you make these for a special occasion, or some completely un-special weeknight meal, I really do hope you get give these loaded, twice-baked sweet potatoes a try soon. Enjoy



Ingredients for 4 portions:
4 orange-fleshed sweet potatoes, scrubbed clean
8 ounces bacon, sliced
1/3 cup sliced green onions
1/4 cup diced jalapeno
1/2 cup grated sharp white cheddar cheese, plus a little bit for the top
2 tablespoons crème fraiche, or sour cream
2 teaspoons fresh lime juice
salt, freshly ground black pepper, and cayenne to taste

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Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

Gluten free pumpkin pie with praline and coconut pecan crust

Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. 

This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust.

This pie is radical.

Dairy-free.

Gluten-free.

Gorgeous.

Delicious.

Yep.

Love,

Karina

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Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

Recipe created by Karina Allrich November 2010.

The key to this super-tasty version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I kid you not. This is one beautiful pie. You'll love it. And so will your guests- vegan or not.

The trick, Darling, is to make it ahead of time- and give the pie a chance to chill thoroughly.

Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper. (Note: This recipe really needs a 9-inch pan- I mean it. Don't use a smaller pan, Babycakes. It might overflow.)

First, make the crust.

READ MORE: GET THE RECIPE »