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Bibimbap Korean Stone Pot Mixed Veggies Over Rice 韩式石锅饭 Recipe by Eat Whole 2 Thrive
Cooking Instructions 120 minutes 1 Sauté all veggies one by one in oil and season with salt and minced garlic. 2 Cook sprouted multigrain rice (2~3 days ahead) in a rice cooker using brown rice function. 3 In a Korean stoneware, drizzle a little bit sesame oil at the bottom. Layer in multigrain rice and cooked veggies. Top with a very raw sunrise egg. Place the lid on. Cook on a stovetop using very low heat until the bottom are crispy (indicated by the sizzling sound) but the egg yolk is not set yet. 4 Place a tablespoon of Korean hot pepper paste on top. Mix everything well with a spoon before enjoying. 1 Sauté all veggies one by one in oil and season with salt and minced garlic. 1 Sauté all veggies one by one in oil and season with salt and minced garlic. 2 Cook sprouted multigrain rice (2~3 days ahead) in a rice cooker using brown rice function. 2 Cook sprouted multigrain rice (2~3 days ahead) in a rice cooker using brown rice function. 3 In a Korean stoneware, drizzle a little bit sesame oil at the bottom. Layer in multigrain rice and cooked veggies. Top with a very raw sunrise egg. Place the lid on. Cook on a stovetop using very low heat until the bottom are crispy (indicated by the sizzling sound) but the egg yolk is not set yet. 3 In a Korean stoneware, drizzle a little bit sesame oil at the bottom. Layer in multigrain rice and cooked veggies. Top with a very raw sunrise egg. Place the lid on. Cook on a stovetop using very low heat until the bottom are crispy (indicated by the sizzling sound) but the egg yolk is not set yet. 4 Place a tablespoon of Korean hot pepper paste on top. Mix everything well with a spoon before enjoying. 4 Place a tablespoon of Korean hot pepper paste on top. Mix everything well with a spoon before enjoying. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gulkand Sooji Halwa Gramma Joan's butter tarts Thai Red Curry With Chicken Homemade Thai sauce Savory pork and vegetable egg roll Gulkand Sooji Halwa Gramma Joan's butter tarts Thai Red Curry With Chicken Homemade Thai sauce Savory pork and vegetable egg roll Soya chaap Sweet strawberry topping Chakalaka Sweet corn coconut layer burfi Fruit Cream Chicken livers salad Special jam barfi Sourdough Parmesan whole wheat biscuits Doughnuts Ofe Akwu Soya chaap Sweet strawberry topping Chakalaka Sweet corn coconut layer burfi Fruit Cream Chicken livers salad Special jam barfi Sourdough Parmesan whole wheat biscuits Doughnuts Ofe Akwu
Mixed Garden Vegetable Stew (τουρλού)🇬🇷 Recipe by kostas1213
Cooking Instructions 1 First wash dice and chop all the veggies 2 Now on a big pot add onion garlic oregano and bay leaf and sauté till transparent 3 Now add zucchini and keep sautéing than add the eggplant and keep sautéing 4 Now add all the rest of the veggies and sauté everything all together 5 Now add water and tomatoes paste and bring to a boil stirring occasionally 6 Now add salt and pepper to your taste and cook at medium heat for about 1 hour 7 Enjoy(καλή όρεξη) 1 First wash dice and chop all the veggies 1 First wash dice and chop all the veggies 2 Now on a big pot add onion garlic oregano and bay leaf and sauté till transparent 2 Now on a big pot add onion garlic oregano and bay leaf and sauté till transparent 3 Now add zucchini and keep sautéing than add the eggplant and keep sautéing 3 Now add zucchini and keep sautéing than add the eggplant and keep sautéing 4 Now add all the rest of the veggies and sauté everything all together 4 Now add all the rest of the veggies and sauté everything all together 5 Now add water and tomatoes paste and bring to a boil stirring occasionally 5 Now add water and tomatoes paste and bring to a boil stirring occasionally 6 Now add salt and pepper to your taste and cook at medium heat for about 1 hour 6 Now add salt and pepper to your taste and cook at medium heat for about 1 hour 7 Enjoy(καλή όρεξη) 7 Enjoy(καλή όρεξη) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Fajitas - Slow Cooker Grilled Honey-Glazed Cornish Hens Osso buco Pinto Beans and Saffron Rice Eggless nutella chocolate cake Chicken Fajitas - Slow Cooker Grilled Honey-Glazed Cornish Hens Osso buco Pinto Beans and Saffron Rice Eggless nutella chocolate cake Chicken curry Coffee Banana Smoothie Thekua 🥕 Cole Slaw Sevaiya Lachha Parotha Pork Ugali and fish Raw Mango Chutney Matar paneer Chicken curry Coffee Banana Smoothie Thekua 🥕 Cole Slaw Sevaiya Lachha Parotha Pork Ugali and fish Raw Mango Chutney Matar paneer
Sour Curry With Shrimp And Mixed Vegetables (Kaeng Som Goong Pak Ruam) Recipe by Fon Natchanon
Sour Curry with Shrimp and Mixed Vegetables (Kaeng Som Goong Pak Ruam) Cooking Instructions 20 minutes 1 Cut the vegetables and prepare the shrimp. Boil the fish fillet in boiling water. 2 Once cooked, remove the fish and pound it together with the curry paste until well combined. 3 Bring water to a boil. Add the curry paste mixture, taste, and adjust the seasoning as desired. When the water boils again, add the vegetables that take longer to cook. After a few minutes, add the quicker-cooking vegetables and then the shrimp. Cook for another 2-3 minutes, turn off the heat, and serve. 1 Cut the vegetables and prepare the shrimp. Boil the fish fillet in boiling water. 1 Cut the vegetables and prepare the shrimp. Boil the fish fillet in boiling water. 2 Once cooked, remove the fish and pound it together with the curry paste until well combined. 2 Once cooked, remove the fish and pound it together with the curry paste until well combined. 3 Bring water to a boil. Add the curry paste mixture, taste, and adjust the seasoning as desired. When the water boils again, add the vegetables that take longer to cook. After a few minutes, add the quicker-cooking vegetables and then the shrimp. Cook for another 2-3 minutes, turn off the heat, and serve. 3 Bring water to a boil. Add the curry paste mixture, taste, and adjust the seasoning as desired. When the water boils again, add the vegetables that take longer to cook. After a few minutes, add the quicker-cooking vegetables and then the shrimp. Cook for another 2-3 minutes, turn off the heat, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Bread Baked Oatmeal Fudgey Triple Chocolate Brownies-2 net carbs per brownie Carmelized Brussel Sprouts Korean cabbage pancake Strawberry Cake with Mini Chocolate Chips, Cream Cheese Icing and Fresh Strawberries Banana Bread Baked Oatmeal Fudgey Triple Chocolate Brownies-2 net carbs per brownie Carmelized Brussel Sprouts Korean cabbage pancake Strawberry Cake with Mini Chocolate Chips, Cream Cheese Icing and Fresh Strawberries Raisukaree Tofu 🍛 Heritage tomato and pesto tart 🍇🍇 Black grapes juice Afang Soup Pad Thai Loaded Fries Fried pumpkin Turmeric Honey Shot Mozeralla and sausage Pizza Fish Wrap Raisukaree Tofu 🍛 Heritage tomato and pesto tart 🍇🍇 Black grapes juice Afang Soup Pad Thai Loaded Fries Fried pumpkin Turmeric Honey Shot Mozeralla and sausage Pizza Fish Wrap
Sun Egg With Chopped Shrimp And Mixed Vegetables (Blw Baby Friendly) Recipe by Wiphada
Sun Egg with Chopped Shrimp and Mixed Vegetables (BLW Baby-Friendly) Cooking Instructions 15 minutes 1 Boil the shrimp until cooked. To keep the shrimp straight, you can skewer it with a toothpick while boiling. Chop one shrimp coarsely for the mixture, and set aside another whole shrimp for your child to pick up and eat. 2 Boil all the vegetables until tender. Cut some into finger-length strips (about the size of an index finger) for easy grabbing, and finely chop the rest to mix in. 3 Beat the egg in a bowl. Add the chopped vegetables, chopped shrimp, and rice, and mix well. Heat a pan with a little oil, then pour in the mixture and fry until cooked through. 1 Boil the shrimp until cooked. To keep the shrimp straight, you can skewer it with a toothpick while boiling. Chop one shrimp coarsely for the mixture, and set aside another whole shrimp for your child to pick up and eat. 1 Boil the shrimp until cooked. To keep the shrimp straight, you can skewer it with a toothpick while boiling. Chop one shrimp coarsely for the mixture, and set aside another whole shrimp for your child to pick up and eat. 2 Boil all the vegetables until tender. Cut some into finger-length strips (about the size of an index finger) for easy grabbing, and finely chop the rest to mix in. 2 Boil all the vegetables until tender. Cut some into finger-length strips (about the size of an index finger) for easy grabbing, and finely chop the rest to mix in. 3 Beat the egg in a bowl. Add the chopped vegetables, chopped shrimp, and rice, and mix well. Heat a pan with a little oil, then pour in the mixture and fry until cooked through. 3 Beat the egg in a bowl. Add the chopped vegetables, chopped shrimp, and rice, and mix well. Heat a pan with a little oil, then pour in the mixture and fry until cooked through. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Instant Pot Chicken Tinola Cauliflower & Potato(Aloo Gobhi) Garlic White Wine Shrimp Pasta Easy Vegan Udon Noodle Soup, made with Shiitake powder Tarta de Puerro/ Leek Quiche Instant Pot Chicken Tinola Cauliflower & Potato(Aloo Gobhi) Garlic White Wine Shrimp Pasta Easy Vegan Udon Noodle Soup, made with Shiitake powder Tarta de Puerro/ Leek Quiche Creamy Fruit Chaat Curtard Rasmalai Chocolate Cheese Magi Double chocolate biscuits Diwali Sweets Chocolate rabri Ribbon Pakoda Open Paneer Cheese Chilli Toast😋 CAULIFLOWER KHEER RECIPE I Gobhi KI KHEER RECIPE Creamy Fruit Chaat Curtard Rasmalai Chocolate Cheese Magi Double chocolate biscuits Diwali Sweets Chocolate rabri Ribbon Pakoda Open Paneer Cheese Chilli Toast😋 CAULIFLOWER KHEER RECIPE I Gobhi KI KHEER RECIPE
Bruschetta With Mixed Air Fried Vegetables And Taleggio Cheese Recipe by Airon_2k19 Instagram
Cooking Instructions 1 hour 1 For this recipe, I used an air fryer, but you can also use a regular skillet. Wash and roughly chop the vegetables. Start by sautéing oil and garlic, then add the vegetables. Cook for 40 minutes with 1/4 cup white wine. 2 Once the vegetables are ready, toast the bread. Warm the Taleggio cheese on a griddle or skillet over low heat until it becomes creamy—be careful not to burn the cheese. 3 Arrange the bread slices, top with the vegetables, and drizzle with as much melted cheese as you like. 1 For this recipe, I used an air fryer, but you can also use a regular skillet. Wash and roughly chop the vegetables. Start by sautéing oil and garlic, then add the vegetables. Cook for 40 minutes with 1/4 cup white wine. 1 For this recipe, I used an air fryer, but you can also use a regular skillet. Wash and roughly chop the vegetables. Start by sautéing oil and garlic, then add the vegetables. Cook for 40 minutes with 1/4 cup white wine. 2 Once the vegetables are ready, toast the bread. Warm the Taleggio cheese on a griddle or skillet over low heat until it becomes creamy—be careful not to burn the cheese. 2 Once the vegetables are ready, toast the bread. Warm the Taleggio cheese on a griddle or skillet over low heat until it becomes creamy—be careful not to burn the cheese. 3 Arrange the bread slices, top with the vegetables, and drizzle with as much melted cheese as you like. 3 Arrange the bread slices, top with the vegetables, and drizzle with as much melted cheese as you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Salmon with Dijon Mustard and Chives Baja Fish Tacos Chives Pancake | Korean Dish Cheap lazy hummus Beef Wellington Baked Salmon with Dijon Mustard and Chives Baja Fish Tacos Chives Pancake | Korean Dish Cheap lazy hummus Beef Wellington Rooh afza ice cream shake Chicken Pizza 🍕🍕 Dal khichdi Masala Mutton khichdi Glassie Panchamrut Poha Blueberry Pancakes Virgin mojito Cold coffee Snap Melon Smoothie Rooh afza ice cream shake Chicken Pizza 🍕🍕 Dal khichdi Masala Mutton khichdi Glassie Panchamrut Poha Blueberry Pancakes Virgin mojito Cold coffee Snap Melon Smoothie
Hop Beer Fritters: Whole & Mixed With Vegetables Recipe by weeeat！
Cooking Instructions 1 Tear apart 2 hops by hand. 2 In a bowl, combine the torn hops, onion, corn, and edamame. 3 Add enough rice flour to coat the mixture and the whole hops, and mix well. 4 In a separate bowl, mix together the ingredients in [A]. 5 Add the mixture from step 4 to each of the mixtures from step 3 and mix lightly. 6 Heat rice oil to 340°F (170°C) and fry the whole hops from step 3. 7 Divide the mixture from step 3 into 8 portions on a piece of parchment paper and fry in the same oil. 8 Serve the fried hops and vegetable fritters, and sprinkle with salt. 1 Tear apart 2 hops by hand. 1 Tear apart 2 hops by hand. 2 In a bowl, combine the torn hops, onion, corn, and edamame. 2 In a bowl, combine the torn hops, onion, corn, and edamame. 3 Add enough rice flour to coat the mixture and the whole hops, and mix well. 3 Add enough rice flour to coat the mixture and the whole hops, and mix well. 4 In a separate bowl, mix together the ingredients in [A]. 4 In a separate bowl, mix together the ingredients in [A]. 5 Add the mixture from step 4 to each of the mixtures from step 3 and mix lightly. 5 Add the mixture from step 4 to each of the mixtures from step 3 and mix lightly. 6 Heat rice oil to 340°F (170°C) and fry the whole hops from step 3. 6 Heat rice oil to 340°F (170°C) and fry the whole hops from step 3. 7 Divide the mixture from step 3 into 8 portions on a piece of parchment paper and fry in the same oil. 7 Divide the mixture from step 3 into 8 portions on a piece of parchment paper and fry in the same oil. 8 Serve the fried hops and vegetable fritters, and sprinkle with salt. 8 Serve the fried hops and vegetable fritters, and sprinkle with salt. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gumbo Hot Dish - Beef French Onion Easy Peanut Butter Recipe California Farm Perfect Sriracha Pepper Sauce Goat Cheese and Caramelized Onion Tart Gumbo Hot Dish - Beef French Onion Easy Peanut Butter Recipe California Farm Perfect Sriracha Pepper Sauce Goat Cheese and Caramelized Onion Tart Pumpkin Milk Agar Jelly Polpete Od Tikvica Water chestnut (Singhada) Chaat Gumbo Potato French Fries Chocolate and strawberry rolls Chorafali (Diwali Special) Besan Rava Burfi. (Diwali Special) Punjabi Samosa Basanti Pulao (Sweet Pulao - Bong style) Pumpkin Milk Agar Jelly Polpete Od Tikvica Water chestnut (Singhada) Chaat Gumbo Potato French Fries Chocolate and strawberry rolls Chorafali (Diwali Special) Besan Rava Burfi. (Diwali Special) Punjabi Samosa Basanti Pulao (Sweet Pulao - Bong style)
Mixed Ground Meat With Vegetables And Scrambled Eggs Recipe by david
Mixed Ground Meat with Vegetables and Scrambled Eggs Cooking Instructions 1 hour 30 minutes 1 Prepare the ingredients. 2 Wash and finely chop the vegetables. Sauté the onion and garlic cloves. 3 Add the carrots and bell peppers and sauté for a few minutes. Then, pour in the white wine and let it evaporate for a few minutes. 4 Add the zucchinis, lemon zest, and lemon juice. Mix and let cook for about 6 minutes to absorb the flavors. 5 Add the mixed ground meat and cook for a few minutes. Then, add the eggs one by one and scramble them, mixing all the flavors. Once done, turn off the heat and let it rest for a few minutes before serving. I added a bit of spice to my plate (optional). 1 Prepare the ingredients. 1 Prepare the ingredients. 2 Wash and finely chop the vegetables. Sauté the onion and garlic cloves. 2 Wash and finely chop the vegetables. Sauté the onion and garlic cloves. 3 Add the carrots and bell peppers and sauté for a few minutes. Then, pour in the white wine and let it evaporate for a few minutes. 3 Add the carrots and bell peppers and sauté for a few minutes. Then, pour in the white wine and let it evaporate for a few minutes. 4 Add the zucchinis, lemon zest, and lemon juice. Mix and let cook for about 6 minutes to absorb the flavors. 4 Add the zucchinis, lemon zest, and lemon juice. Mix and let cook for about 6 minutes to absorb the flavors. 5 Add the mixed ground meat and cook for a few minutes. Then, add the eggs one by one and scramble them, mixing all the flavors. Once done, turn off the heat and let it rest for a few minutes before serving. I added a bit of spice to my plate (optional). 5 Add the mixed ground meat and cook for a few minutes. Then, add the eggs one by one and scramble them, mixing all the flavors. Once done, turn off the heat and let it rest for a few minutes before serving. I added a bit of spice to my plate (optional). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Chinese Sausage Rice (Rice Cooker) Creamy spinach chicken casserole Chicken Alfredo Oven baked salmon Sourdough Chocochip Cookies Chicken and Chinese Sausage Rice (Rice Cooker) Creamy spinach chicken casserole Chicken Alfredo Oven baked salmon Sourdough Chocochip Cookies Choo Choo Biscuits Train with Marie balls ! Bread caramel pudding Fruit Custard Chappli kabab Gond ladoo Egg Masala Curry Cabbage pakoda Chicken with coconut. #endyearchallenge Instantly prepared capsicum oats Gajar Ka Halwa Choo Choo Biscuits Train with Marie balls ! Bread caramel pudding Fruit Custard Chappli kabab Gond ladoo Egg Masala Curry Cabbage pakoda Chicken with coconut. #endyearchallenge Instantly prepared capsicum oats Gajar Ka Halwa
Creamy Mixed Vegetable Soup Recipe by Pakavadee แม่อบเชย Siriprasert
This recipe is translated from Cookpad Thailand. See original: ซุปครีมผักรวม Creamy Mixed Vegetable Soup Cooking Instructions 1 1. Sauté the onion with butter or olive oil until translucent. Add the vegetables, cut into small pieces, and sauté them as well. 2 2. Add enough broth to cover the vegetables. Boil until the vegetables are cooked, then blend until smooth. 3 3. Bring it back to a boil, add heavy cream, and simmer on low heat for another 15 minutes. Season with salt and black pepper. 4 4. Serve hot with crispy bread. 1 1. Sauté the onion with butter or olive oil until translucent. Add the vegetables, cut into small pieces, and sauté them as well. 1 1. Sauté the onion with butter or olive oil until translucent. Add the vegetables, cut into small pieces, and sauté them as well. 2 2. Add enough broth to cover the vegetables. Boil until the vegetables are cooked, then blend until smooth. 2 2. Add enough broth to cover the vegetables. Boil until the vegetables are cooked, then blend until smooth. 3 3. Bring it back to a boil, add heavy cream, and simmer on low heat for another 15 minutes. Season with salt and black pepper. 3 3. Bring it back to a boil, add heavy cream, and simmer on low heat for another 15 minutes. Season with salt and black pepper. 4 4. Serve hot with crispy bread. 4 4. Serve hot with crispy bread. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Raspberry Cream Coffee Cake EASY Hummus, Veggie English Muffin Pizza (kid friendly, budget friendly!) Cranberry Oatmeal Cookies Pineapple sweet and sour meatballs Pineapple Beef with fried rice Raspberry Cream Coffee Cake EASY Hummus, Veggie English Muffin Pizza (kid friendly, budget friendly!) Cranberry Oatmeal Cookies Pineapple sweet and sour meatballs Pineapple Beef with fried rice EASY Hummus, Veggie English Muffin Pizza (kid friendly, budget friendly!) Green tomato chutney Makaronopita the easy Bandakopir Kofta Caramelized Onion Tart Cranberry Oatmeal Cookies Tuna, Shrimp, Clam Sandwich Melt Chocolate Chip Cookies Gingerbread Fish Salad EASY Hummus, Veggie English Muffin Pizza (kid friendly, budget friendly!) Green tomato chutney Makaronopita the easy Bandakopir Kofta Caramelized Onion Tart Cranberry Oatmeal Cookies Tuna, Shrimp, Clam Sandwich Melt Chocolate Chip Cookies Gingerbread Fish Salad
Chickpea Stew With Mixed Vegetables Recipe by Winnyver
Baked Chickpea Stew (Revithada) Baked Chickpea Stew (Revithada) I haven’t been feeling well these past few days,,,earache 😦 but I am better today so I was able to post my recipe. 🙂 Have you ever eaten Baked Chickpeas? if not then this is a must try recipe. A vegetarian dish so easy to make with just a few ingredients, and yet with such a delish taste that you won’t believe. This recipe originates from the Aegean Island of Sifnos, one of the beautiful Cyclades Islands which is situated between Milos and Serifos. Sifnos is known for it’s traditional delicious food such as Revithada, a cheese with a bit of a sharp taste called Manoura, beautiful handmade pottery, landscapes and (ohh btw I have heard that they have pottery workshops if anyone is interested in taking lessons while visiting Sifnos), and of course the gorgeous sandy beaches..:) On to the recipe 🙂 I wanted to try to cook this the traditional way, but that was just impossible due to the fact that I don’t own the traditional pots. But since I do own a ceramic baking pot I decided to bake the chickpeas in there, what I love about cooking in this pot is that it gives the food a smokey taste so different than the usual pots or pans we use to bake. 🙂 Foodzesty