999kB of Baklava to commemorate Tumblr’s increase of the GIF limit.
spaghetti squash is a beautiful thing; part pasta, part vegetable… all awesome.
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My biffle Julie Brookins introduced me; I’ve been obsessed ever since.
Cut in half and scoop out the seeds with a (strong) spoon.
Bake this puppy face down on a sheet pan @ 350° for 40 minutes (smaller ones need less time). When it’s done, flip ‘em and fork ‘em. ‘Scoop’ the insides with a fork and you’ll get a pleasant surprise… veggie pasta!
Mix with fresh ingredients: massaged kale, cilantro, grated beet, fresh chopped garlic, parsley & fresh smashed tomatoes.
Want a Baklava waffle? How about a chèvre-sundried tomato-pesto waffle? Or a Carrot Cake waffle?
Waffles are a perfect food… one of the past and one of the future!
From sweet to savory, we’re bringing you Wendy’s Waffles - a one-of-a-kind food cart experience. We make 100% Whole Wheat Norwegian waffles on the spot with variations that make you go ‘OoooOoOO’!
Wendy’s Waffles will be located in downtown Denver, look for us in the coming months!
mmmmm… Cajun food!
If you’re craving a homey meal, this Jambalaya hits the spot. it’s also a clean-out-the-fridge kind of meal, which is always a favorite. My take is in bold:
+ sausage (cajun, smoked, polish, adobo, chicken, tempeh, etc)
+ rice (brown, basmati, etc)
+ vegetables (zucchini, onion, celery, red & green bell pepper, okra, jalapeno)
+ spices: (4 cloves garlic, cayenne, paprika, black pepper, salt)
+ other: 1/3c flour, 1/3c butter & water
Sauté off the sausage, then cut into slices. Set aside.
Cut the veggies to your liking, bite size is best :).
Start two cups of water to boil, add a pinch of salt and a cup of rice. (2 : 1) At a minute, reduce temp to a simmer and cover the pot. Set a timer for 20 minutes.
Make a rue in the same pan by melting butter and whisking the bottom to deglaze the sausage bits from the bottom. Sprinkle the flour into the pan slowly, whisking the entire time. When it starts to turn brown & bubble, slowly pour a cup of water into the pan and whisk. Dissolve the rue with the water, then add another cup. Keep doing this until you reach 4 cups, then let it simmer. Make the sauce to your desired thickness, I like it a bit soupy so I added more water.
Stir in spices to taste. Like it spicy? Use more cayenne and jalapeno!
Stir that rice!
Return the sausage to the gravy pan, then add your veggies. Give the mixture a good stir every five minutes, then cover and let sit for as long as you can; the longer the better! It gives time for the flavors to develop.
ENJOY over some rice!
Launching Planet Stitches!
For those of you who have Planet Earth and sustainable living in mind, we introduce Planet Stitches! We want to drop the disposable lifestyle and take part in saving some plastic trees by designing and creating food bags. You can utilize these bags for produce, bulk-bin items and general groceries instead of your current plastic or paper option.
Planet Stitches strives to blend artistic design with custom craftsmanship. We buy from thrift stores, antique shops and garage sales; we work to repurpose materials to lessen waste. All items we make are not only repurposed and reusable, but they are one of a kind pieces of functional art. This is your chance to begin, or continue, to break free from the chains of consumption. Make a statement through art, and protect earth’s resources!
Keep an eye out for our upcoming Kickstarter page, and you’ll be able to find our bags in the near future at our Etsy shop. For more information or how you can get involved, write us @ firstname.lastname@example.org !
peach season is coming to a close…. and the tomato and Anaheim pepper plants keep giving us veggies….. celebrating with a peach-cilantro-mint salsa :)
Raspberries are ripe and in abundance here in Denver… this is a favorite way to escape the last days of heat.
Macerate four or more raspberries in a glass and mix with lemonade.
I love granola that has a bite to it; be it sweet & salty, slightly bitter, spicy, or tangy. We aim to make your tastebuds think with our batches… you can grab one here, from us at Cornucopia Kitchens.
Or you can make it from scratch!
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ingredients: +rolled oats
+something sticky (molasses, honey, agave)
+a spoonful of oil (coconut, flax, hemp, sunflower)
+spices (cinnamon, salt, nutmeg, ginger, fennel, cardamom)
+ add: chocolate, fig, pistachios, dates, dried cranberries, peels of fruits, etc, etc!)
Empty bowl onto a cookie sheet and bake at 350° for fifteen minutes, or until golden brown.
Enjoy with coconut milk, almond milk, goat’s milk or greek yogurt.
This is one of those dishes you can reinvent at least
fifty a thousand times over. Serendipity is key.
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+ ‘base layer’ (ground meat/lamb/marinated tofu)
+ fresh produce (kale, carrot, corn off the cob, celery, tomato, green beans)
+ colorful potatoes (blue, sweet, russet)
+ any shreddable cheese you have on hand, shredded
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Sauté meat layer into a casserole dish. Boil potatoes until fork-tender, then whip with a pad of butter and a splash of milk until fluffy. Layer a casserole dish base, veg, then mashers, top with cheese. Bake at 350° for thirty minutes. Broil for the last five minutes to create a crispy cheesey layer on top.
in.gredients -- how to stop waste one store at a time!
This is a store out of Texas… a grocery entirely made up of bulk bins and compostable packaging! Genius!