all things food
If I could, I’d eat a bowl of cold noodle salad every noon and night till the fall winds cometh.
Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessori…
If I could, I'd eat a bowl of cold noodle salad every noon and night till the fall winds cometh.
Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessories, like capers, olives, and anchovies). Add a heap of noodles to July tomatoes slicked with olive oil and suddenly, you've got a meal, not a snack. (Add a spoonful of chili paste and suddenly, you're a little chef.)
We’ve teamed up with the Parmigiano Reggiano Consortium to share a brilliant (and sweet!) new way to use one of our all-time favorite staples: Parmigiano Reggiano. This cheese is made with only three ingredients, but the real magic comes after it’s bee…
We’ve teamed up with the Parmigiano Reggiano Consortium to share a brilliant (and sweet!) new way to use one of our all-time favorite staples: Parmigiano Reggiano. This cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods). That aging gives it the singular taste, crumbly texture, and unique aroma we can't resist.
It’s true: A shower of freshly grated Parmigiano Reggiano cheese can make any pasta dish taste even better (and, if you ask me, is an absolute must). But there are so many ways to use this umami-rich ingredient that go way beyond a garnish—or even savory dishes, for that matter.
There is no better feeling than breaking out your outdoor decor for the season. You know the day: the weather has finally hit 60 degrees and you can’t wait to blissfully sit out on your porch (slash deck, slash apartment terrace) and finally finally fe…
There is no better feeling than breaking out your outdoor decor for the season. You know the day: the weather has finally hit 60 degrees and you can’t wait to blissfully sit out on your porch (slash deck, slash apartment terrace) and finally finally feel the sun warm your face again (with SPF 45 on, of course). Whether you have just enough room for a bistro table and chairs or a whole outdoor living room to play around with, our fresh-air spaces quickly become sanctuaries for the next several months.
My partner and I have been in the market for some new outdoor decor now that we own a home and finally have a backyard of our own to deck out. And, while there are so many beautiful options out there, the "consume, consume, consume" mindset that comes with buying (and decorating) a new home can often feel like… a lot. To help ease our environmental footprint a bit, we decided to approach shopping for our very own oasis from an eco-conscious mindset, and look to items that were sustainably made to outfit our outdoor space.
Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table. Guess what? We’ve discovered a hack to make a kickin’ fresh black bean and corn salad…in just 5 minutes, no chopping required. Sure, it’s a bit of a shortcut. But if this shortcut gets you to eat more vegetables and plant-forward meals: how could it be bad? We’ll admit: we’re wary of recipes that claim to be the easiest, best thing you’ve ever tried. But this one…let’s just say we’ve been eating it on repeat ever since! Black bean and corn salad…in 5 minutes! With all the chopping involved, many black bean and corn salads take upwards of 20 minutes to make. Your knife and cutting board are dirtied, and you end up with tomato seeds all over your counter. Of course, we’re not averse to this on the regular! But we designed this black bean and corn salad to be a quick lunch time hack, or a lightening fast appetizer for dipping with chips. Here are the secrets: 1 can black beans 1 can corn 1 cup fresh pico de gallo, aka fresh […]
Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table.
Guess what? We’ve discovered a hack to make a kickin’ fresh black bean and corn salad…in just 5 minutes, no chopping required. Sure, it’s a bit of a shortcut. But if this shortcut gets you to eat more vegetables and plant-forward meals: how could it be bad? We’ll admit: we’re wary of recipes that claim to be the easiest, best thing you’ve ever tried. But this one…let’s just say we’ve been eating it on repeat ever since!
With all the chopping involved, many black bean and corn salads take upwards of 20 minutes to make. Your knife and cutting board are dirtied, and you end up with tomato seeds all over your counter. Of course, we’re not averse to this on the regular! But we designed this black bean and corn salad to be a quick lunch time hack, or a lightening fast appetizer for dipping with chips. Here are the secrets:
It’s a true dump and stir recipe! Add a little salt and olive oil, and if you like garnish with cilantro. That’s it! No chopping. Mind blown.
This black bean and corn salad is only possible because of one thing: it’s easy to find fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Pico de gallo translates to “beak of the rooster” in Spanish. It’s a type of salsa made with fresh tomatoes. The ingredients in pico de gallo include:
The nice thing about using purchased pico is that you can find it in the fresh food section, already chopped up and ready to mix into your salad! The pico de gallo also helps to make a natural dressing for the salad with the acidity of the lime juice. Mix that with a drizzle of olive oil, and you’ve got a dressing!
Don’t have access to fresh store-bought pico de gallo or fresh salsa? Depending on your location, you might not be able to pick up a container of this magical mixer. That’s ok: just make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor! Just make a half recipe of our Best Pico de Gallo recipe.
What we love about this black bean and corn salad, other than being quick? It’s endlessly versatile! You can serve it for so many different occasions. This might just seem like a simple recipe: but we think it decreases the barriers between you and fresh, plant-forward eating. And for that, we think it’s a genius combination! You can make it into a lunch, dip, or healthy dinner idea like:
What can you do with a can of black beans? Let us count the ways. Here are some of our favorite black bean recipes:
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
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(7 votes, average: 5.00 out of 5)
Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes 
Yield: 4 Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table.
*For a party size, double the ingredients.
**You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.
Category: Side dish
Method: Fresh
Cuisine: AmericanKeywords: Black bean and corn salad
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
Hiiii! I just have to say THANK YOU so much for all of your amazing support on the Everyday Dinners launch yesterday. Your excitement over the book makes ME even more excited for YOU to have the book in your hands. I know how wordy and weird that sounds but it’s true! Thank you for […]
The post How To Support Everyday Dinners! appeared first on How Sweet Eats.
Hiiii!
I just have to say THANK YOU so much for all of your amazing support on the Everyday Dinners launch yesterday. Your excitement over the book makes ME even more excited for YOU to have the book in your hands. I know how wordy and weird that sounds but it’s true! Thank you for making the day so special!
If you haven’t checked it out yet, here’s a special Everyday Dinners playlist for you!
This book is so full of recipes that I love. And I mentioned this on instagram yesterday, but I get incredibly emotional over the book because I created this entire book before the world shut down last year. Looking at these photos and stories brings me back to 2019 when things felt normal. And the recipes are just SO darn good that I am thrilled to share them with you. The recipes came back to me at the perfect time, as I’ve struggled with my own inspiration in the kitchen these last few months.
So many of you have asked me how you can support the book and that means the world to me too. I listed a few below for you. Any purchase of the book is amazing and I am so grateful that you would purchase a copy. And the fact that you’ve come here to read my rambles and make my recipes over the last 13 years is the best best best thing ever. It seriously makes my life.
If you love the book, it would mean everything if you would go leave a review on amazon. Reviews are huge (!!!) for selling the book and regardless of where you bought the book, they matter most on amazon since it tends to be where people look for reviews. Leaving a review is the best thing you can do for an author and I would be so appreciative!
I was DYING yesterday seeing all your books on instagram. I tried to shared as many as I could, but instagram only will let 100 stories go live so some disappeared. Please continue to share your book, your recipes and everything you make! I’ll continue to share them and also
The cookbook club is a freaking BLAST. This is a selfish ask of me because it’s SO fun to have people in the community. Joining is free, of course, but you do need to have a copy of the book! We do cooking challenges, giveaways and it’s so much fun seeing how everyone puts their own twists on recipes. It’s awesome.
While of course all of the above are meaningful and helpful, when I see you make my recipes, it means everything to me. Recipes are meant to be shared and tweaked and I love helping to bring some inspiration into your kitchen. You loyalty to the blog over the last decade+ is the reason I keep doing this and sharing so many recipes each week. I LOVE the bond and community we have built over food!
The post How To Support Everyday Dinners! appeared first on How Sweet Eats.
We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry y…
We love Breakfast Burritos because you get all of your favorite breakfast foods in one hand held burrito. A flour tortilla is stuffed with scrambled eggs, crispy bacon, melty cheese, tater tots, creamy avocado, and fresh pico de gallo. Are you hungry yet? And I know they are technically breakfast burritos, but they can be…
The post Breakfast Burritos appeared first on Two Peas & Their Pod.
This is one of the easiest, quickest vegan pasta recipe you can imagine. If you are short on time, this recipe is what you need! Take a handful of fresh spinach and basil leaves, cook some pasta and enjoy your spinach pesto pasta in 15 minutes! Even qu…
This is one of the easiest, quickest vegan pasta recipe you can imagine. If you are short on time, this recipe is what you need! Take a handful of fresh spinach and basil leaves, cook some pasta and enjoy your spinach pesto pasta in 15 minutes! Even quicker if you have any store-bough vegan pesto...
The post Vegan Spinach Pesto Pasta (Nut-free) appeared first on My Pure Plants.
Best-Ever Chocolate Cake Recipe
This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It’s the only chocolate cake recipe you’ll ever need!
READ: Best-Ever Chocolate Cake Recipe
This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It's the only chocolate cake recipe you'll ever need!
This article is from Delicious Everyday.
Serve up a single-serve Vegan Mug Brownie for an after-dinner dessert. If you have a sweet tooth, you will love this brownie in a mug. It’s got loads of sweet chocolate flavor, and it only takes 60 seconds to c…
This article is from Delicious Everyday.
Serve up a single-serve Vegan Mug Brownie for an after-dinner dessert. If you have a sweet tooth, you will love this brownie in a mug. It's got loads of sweet chocolate flavor, and it only takes 60 seconds to cook! This microwave brownie recipe has really come in handy for me. Whenever I get those...
This content is copyrighted protected by DeliciousEveryday.com.
Cinnamon Pecan Cauli oats combine riced cauliflower with rolled oats for an extra dose of vegetables and texture with your breakfast!
The post Cinnamon Pecan Cauli Oats appeared first on Budget Bytes.
A few weeks ago I made some riced cauliflower and stashed it in my freezer. Since then I’ve been adding a little here and a little there to just about everything. It’s such a versatile way to bulk up recipes and add some extra fiber. This week I stirred some into my morning oats and OMG it was so good! Who would have thought? So today I present to you my Cinnamon Pecan Cauli Oats. A totally unexpected winner!
Look at that bowl of oats. You can’t even see the cauliflower in there! And I promise, it doesn’t taste like cauliflower, either.
Okay, I know some of you are cringing reading about this right now, but let me promise you, these cauliflower oats do not taste or smell like sulfur (you know, that classic cauliflower smell). The cauliflower itself barely has any flavor, so it’s easily masked by the cinnamon, brown sugar, and milk.
And the texture? It’s absolutely delightful. I don’t know how else to explain it other than that. If you’re someone who has avoided oatmeal because it’s too goopy, you’ll welcome the added texture of riced cauliflower.
The cooking method listed below will work for quick oats, rolled oats, or old-fashioned rolled oats. I highly suggest using old-fashioned rolled oats because they give the most texture. quick oats are more processed and tend to create that more gloopy-gluey texture that so many people dislike about oatmeal.
While you can certainly add cauliflower rice to steel-cut oats, you’ll need to follow the cooking instructions on the package for your steel-cut oats. They require more liquid and a much longer cooking time than rolled oats. You shouldn’t need to change anything about the cooking method when adding the cauliflower rice. Just add it in with the oats and go with it, or if you want more texture, add the cauliflower rice toward the end of the cooking time (about 5 minutes or so) so it doesn’t break down as much.
Nope, the cauliflower rice will cook right along with the oats, so whether you’re using fresh or frozen riced cauliflower, just toss it in there with your oats. No need to thaw frozen cauliflower rice first.
To make your cauli oats in the microwave, combine ½ cup rolled oats, ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk (any type of milk), and ¼ cup water in a bowl. Stir to combine.
Microwave the ingredients for three minutes, stirring every minute or as often as needed to prevent it from boiling over (this tends to be more often toward the end of the three minutes.
Top the bowl of oats with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.
To make your cinnamon pecan cauli oats on the stove top, combine ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk, and ¼ cup water in a small saucepot. Stir to combine.
Place a lid on top and bring the saucepot up to a boil over medium heat, stirring occasionally. Once boiling, stir in ½ cup rolled oats, then reduce the heat to low. Let the oats simmer over low for three minutes, stirring occasionally.
After simmering for three minutes, turn the heat off and let the oats rest for a few more minutes, with the lid on top.
Top with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.
The post Cinnamon Pecan Cauli Oats appeared first on Budget Bytes.
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