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we both have similar tastes

Le 25 octobre 2016, 11:37 dans Lifestyle 0

For those of you that are regular readers of little food blog you know how much I struggle with coming up with easy (yet wholesome!) dinners for The Husband and I.

And it has nothing to do with the content of the food – because thankfully, we both have similar tastes – but the area I have the most problems with is the size of the dish.

It’s just the two of us in this house and most recipes are made to feed four to six people. We’re a big fan of leftovers, but sometimes you’re just looking for that versatile dish that is easy to adjust for servings.

A recipe that would be perfect for dinner or a side dish or even a quick lunch without having to stress about measurements and portions and whether or not you have enough clean Tupperware to store it.

And that, my friends, is why this recipe so for lasagna zucchini boats is absolutely genius.

Lasagna Zucchini Boats! Tender zucchini filled with a mix of flavorful cheeses and topped with a meaty Ragu sauce.

This recipe is designed to use only two zucchini, making it a perfect side dish or lunch option.

As for The Husband and I, this made for a perfect light dinner for just the two of us.

But should you need to crank up the servings, this recipe is easy to double or triple (or even quadruple) as long as you keep the number of zucchini’s to an even number: 4 zucchini, 6 zucchini, etc etc. if you need help with math (no judging, cause I can’t math either) the recipe card below will help you sort out the ingredients.

And in addition to this recipe being versatile with servings, it’s also really easy to put together.

if you have some handy

Le 13 mai 2016, 11:14 dans Lifestyle 0

I’ve written about Egg in a Nest before, but I decided it was time to revisit this breakfast classic just in time for Valentine’s Day. I felt like making something fun for breakfast this past weekend and since February is the month of heart-shaped food (at least in the world of food blogs), I decided to break out my heart-shaped cookie cutter to create Eggs in a Heart for breakfast apartments for rent in hk!

The method is simple. Grab a piece of bread, an egg, a cookie cutter or a knife, some butter, and a frying pan. Cut a heart-shaped hole in the bread.  Heat the pan over medium heat, add a bit of butter and swirl around.  Place the slice of bread in pan (as well as the little heart-shaped piece) and carefully crack the egg into the hole in the bread E27 LED Cheap Price.

Sprinkle egg with a bit of salt and pepper and cook until the bread is nicely browned on the bottom.  Next, you can either carefully flip the slice of bread over to cook the other side, or you can slide the whole pan under the broiler and cook until the top of the bread is browned and the egg is cooked to your liking.  If you use the broiler method,  I suggest brushing the top of the bread lightly with melted butter (or a bit of bacon grease if you have some handy) before putting it under the broiler.

Serve with the little heart on top, or place it on the side.  Would be perfect with a side of fresh-squeezed blood orange juice.

If this is your first time learning about Egg in a Nest, it might be fun to read my first post about it, especially the comments!  There are over 80 comments on that post, most of them giving different names for this simple breakfast dish.  And if you happen to call it something else, head on over and join the discussion hong kong sehenswürdigkeiten !

encasing every baked good in icing

Le 9 décembre 2015, 08:48 dans Lifestyle 0

I find it amazing how hyperpriced, underqualitied and overroasted beans can set the standard for coffee. Now it seems that purveyor sets the standard for pastries too.

As you can tell, I'm not their fan.

Time and time again I've heard people wax lyrical about said purveyor's red velvet cake and recently their cakepops. At this time of year, it seems as if their pumpkin scones have won lauds and honours from those accustomed to their wares.

I tried one. I found it absolutely amazing that a lead-like pastry coffined by icing so thick, that it bore more of a resemblance to an oversized Trivial Pursuit wedgie, could be as dry as sawdust.

This is considered to be an amazing scone? I'll just chalk that up with other opinions like Chef Boyardee is the best Italian food (yes, said by a guy I used to date), Combo Number 3B at that restaurant around the corner that gives you free fried rice with orders that cost more than $15 is what people really eat in China (unless you are in China and the resto around the corner really does have a Combo Number 3B), and edible oil products are just as tasty as real cheese or actual whipped cream.

Part of the issue is, I think, this obsession with encasing every baked good in icing. Cookies, cakes, cupcakes, muffins and scones. Heck...I wouldn't be surprised if pies and tarts get the frosted over. Oh wait...certain commercial Bakewell tarts have fallen victim.

It's gotten to the point that I think people honestly believe that a thick slathering of icing sugar held together by butter/ margarine/ shortening/ water/ lemon juice/ stuff I don't want to think about will absolve all evils of the baked good it smothers.

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