all things food
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…
The post Roasted Vegetables appeared first on Two Peas & Their Pod.
As I rummaged through my pantry last spring, I found a canister of black rice that I’d forgotten about. Jack and I hadn’t been to the store in weeks. After eating our way through boxes of pasta and bags of white rice, the black rice was an …
As I rummaged through my pantry last spring, I found a canister of black rice that I’d forgotten about. Jack and I hadn’t been to the store in weeks. After eating our way through boxes of pasta and bags of white rice, the black rice was an exciting change. Thanks to its nutty flavor and striking purple hue, black rice, also called forbidden rice, had been one of my favorite grains when we lived in Austin. I’d get it from the bulk bins at the grocery store, eagerly anticipating adding it to salads and bowls when I got home. I […]
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I’ve shared vegan sushi recipes before, but earlier this winter, I thought of another idea that I just had to try. I wanted to make vegan sushi that looked like, well, not vegan sushi. I thought that if I marinated pink Chioggia beets they’…
I’ve shared vegan sushi recipes before, but earlier this winter, I thought of another idea that I just had to try. I wanted to make vegan sushi that looked like, well, not vegan sushi. I thought that if I marinated pink Chioggia beets they’d look pretty darn similar to tuna. How cute would that be?! There was just one problem: Jack hates beets. Sure, he’ll eat certain beet recipes from time to time, but that only happens when I put a dish in front of him and don’t tell him what’s in it. And in our house, vegan sushi is one thing we […]
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Raise your hand if you love miso soup! Same. The cloudy broth is warming, nourishing, and deeply flavorful. On a cold, gray winter day, there’s nothing I crave more. It clears my head and warms me up from the inside out. For years, I only ate mis…
Raise your hand if you love miso soup! Same. The cloudy broth is warming, nourishing, and deeply flavorful. On a cold, gray winter day, there’s nothing I crave more. It clears my head and warms me up from the inside out. For years, I only ate miso soup at Japanese restaurants. But after Jack and I traveled to Japan for the first time, we got curious about Japanese cooking at home. We cooked soba noodles, we made matcha, and we decided to try a miso soup recipe. I don’t know what I was expecting, but I certainly didn’t imagine the […]
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Buffalo brussels sprouts are on the menu this weekend! Crispy, golden brussels sprouts roasted with buffalo wing sauce, melty blue cheese, pickled onions and maybe a drizzle of ranch. Can you say HEAVEN! It’s no secret that I love buffalo wing inspired everything. The slightly hot, tangy wing sauce combined with cheese and ranch seasonings […]
The post Roasted Buffalo Wing Brussels Sprouts. appeared first on How Sweet Eats.
Buffalo brussels sprouts are on the menu this weekend!
Crispy, golden brussels sprouts roasted with buffalo wing sauce, melty blue cheese, pickled onions and maybe a drizzle of ranch.
Can you say HEAVEN!
It’s no secret that I love buffalo wing inspired everything. The slightly hot, tangy wing sauce combined with cheese and ranch seasonings and some green onions and all that jazz – I LOVE IT. One of my favorite flavor combos for sure. I will gladly trash up my vegetables with some wing sauce!
P.S. my fave may be this buffalo cauliflower flatbread from The Pretty Dish. It can’t be beat!
My love for brussels also knows no bounds. They are one of my favorite vegetables – which is crazy – but also, my hate-to-love for vegetables has literally been documented on this blog from day on. Remember the first time I made brussels sprouts and fell in love? That was over a decade ago!
I’ve never looked back. I’m so glad they became somewhat trendy at a point because I’m not sure if I would have had the guts to try them otherwise.
Now, this recipe is inspired by one from a favorite local restaurant – one we ALWAYS went to for lunch before the shut downs happened. We’d always get these brussels as a starter (and this hummus platter!) and they were just so.darn.good.
Once our restaurants closed and started offering takeout only, this item went off the pickup menu! I was so bummed because it’s DELISH. I actually made a version of it last year at this time and never ended up sharing it. However, I love to make it for us all the time.
It’s a great side dish, but I really like to make it as an appetizer or a snack. Like it would be perfect as a game day snack or something special for the super bowl. I mean let’s just go ahead and buffalo wing all the things!
But for real, I would gladly make a large pan of this and eat it as my meal. Adore.
Melty cheese on the baking sheet is all mine!
The post Roasted Buffalo Wing Brussels Sprouts. appeared first on How Sweet Eats.
On the internet, kale recipes were all the rage a few years ago. But in my kitchen, they’re just as cool as ever. What can I say? Kale is versatile, it’s delicious, and it just so happens to be one of the healthiest veggies out there. You b…
On the internet, kale recipes were all the rage a few years ago. But in my kitchen, they’re just as cool as ever. What can I say? Kale is versatile, it’s delicious, and it just so happens to be one of the healthiest veggies out there. You betcha I’m blending it into smoothies, tossing it into pastas, and simmering it in soups whenever I have the chance! At this time of year, many people start to think about adding more veggies to their diets. If that includes you, I encourage you to try kale! To get you started, I’m sharing […]
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This Smashed Potatoes recipe is irresistibly soft and crispy and full of the best garlicky, buttery flavors. Hundreds of thousands of you have made and loved our recipes for baked potatoes, mashed potatoes, and scalloped potatoes (amongst others) here on Gimme Some Oven. So today, I wanted to add one more classic potato recipe to […]
This Smashed Potatoes recipe is irresistibly soft and crispy and full of the best garlicky, buttery flavors.
Hundreds of thousands of you have made and loved our recipes for baked potatoes, mashed potatoes, and scalloped potatoes (amongst others) here on Gimme Some Oven. So today, I wanted to add one more classic potato recipe to the list…
…smashed potatoes! ♡
My husband always fondly refers to these as “Ikea potatoes” in our house, because we always use our drinking glasses from Ikea to gently smash the potatoes, haha. But whether you choose to use a drinking glass or a potato masher or a fork to make yours, these smashed potatoes are always a fun addition to any meal!
They strike that irresistible balance of being soft on the inside yet crispy and golden on the outside. And when roasted up with melted butter, a garlicky seasoning blend, and a sprinkle of fresh herbs or flaky salt, these smashed potatoes are downright delicious and can pair easily with so many types of entrees. Feel free to also make this recipe vegan, melt some extra cheese on top, or load your potatoes up with the works (bacon, cheddar, sour cream, green onions, you name it!) too. There are so many fun ways to customize and enjoy this simple smashed potatoes recipe.
So let’s make some!
(more…)
Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love ma…
Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love making this easy appetizer year-round, but especially during the holidays. It’s a simple dish that will…
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I eat some variation on this roasted vegetables recipe at least once a week. Not only is it delicious (I can’t get enough of those crisp, browned edges!), but it’s practical, too. It takes right around 30 minutes to make, so it’s an e…
I eat some variation on this roasted vegetables recipe at least once a week. Not only is it delicious (I can’t get enough of those crisp, browned edges!), but it’s practical, too. It takes right around 30 minutes to make, so it’s an easy way to add veggies to any meal. Plus, it’s adaptable. You can make it with whatever vegetables you have in the fridge! I’ve fallen in love with this particular combination of roasted vegetables over the last few weeks. It has an addictive mix of textures and flavors. The squash is sweet and creamy, the Brussels sprouts […]
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Let’s talk about farro! Have you tried it? Farro is a whole grain that has been cultivated for thousands of years. In fact, it may be the…
The post How to Cook Farro appeared first on Cookie and Kate.
Let’s talk about farro! Have you tried it? Farro is a whole grain that has been cultivated for thousands of years. In fact, it may be the world’s oldest cultivated grain. We’ve even found it in Egyptian tombs.
I love farro for its reasonably quick cooking time, nutty flavor and satisfying chewy texture. Farro is a hearty addition to salads and soups. I love to use farro in savory meals. It’s especially wonderful with some garlic and olive oil stirred in while it’s still warm.
Farro is a nice alternative to wild rice, brown rice, quinoa and other whole grains. It’s a healthy plant-based source of protein, iron and fiber. As a bonus, it freezes and defrosts well. So, you can make a big batch to enjoy over the next few months.
Today, I’m clearing up some common farro misconceptions and sharing my go-to farro cooking method. Keep on reading for more about farro!
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