Posts tagged as egg-free
Using a Pot of Beans Part III: Lentil Hummus
This is the same Creamy, Fluffy Hummus – The Way It’s Supposed To Be recipe I posted a few months ago, except substituting black lentils for the garbanzos. That’s the thing with hummus – you can make it with whatever bean you have on hand and it will always be lovely. As true as it…
Using a Pot of Beans Part II: Almost-Instant Vegetable Bean Soup
This is a variation on a recipe from Jacques Pepin’s fabulous cookbook Fast Food My Way. If you like the idea of easy, fast, flavor-packed, healthy dinner ideas – yes, it delivers all of those things – I can’t recommend the book highly enough. As the name implies, this light-yet-filling soup is on the table…
Spiced Pork Stew with Roasted Vegetables & Gremolata
Recipe for Spiced Pork Stew with Roasted Vegetables & Gremolata – over Polentahhh! – at Dara & Co./Minnesota Monthly Magazine.
Anchovy Butter to Eat on Everything
I Tweeted my first recipe yesterday, which meant it had to be limited to 140 characters. Here it is: Anchovy butter: Process 1/2c butter, 2t anchovies, 1/2 shallot, 1/2 clove garlic, zest of lemon. Use to fry eggs, top soup or pasta. #jmu612 That’s it! What I couldn’t say in a Tweet is that anchovy…
Bagna Cauda
I’m a salty girl, always, but I think my cravings are even more intense in the winter. Lately I’ve been plucking little balls of fresh mozzarella cheese from their whey bath, sprinkling them with salt, and popping them in my mouth like cherries. Good Lord they’re good that way – who needs tomatoes and basil?…
Easy Deliciousness: Polenta
Whenever I make polenta for guests they say, “You made polenta?” I almost hate to diminish the impact by revealing how ridiculously easy it is to make, but in the name of deliciousness, here goes. The real trick to perfect polenta is to use fresh cornmeal. I buy the widely available Bob’s Redmil Corn Grits…
The Prep Ends, Eating Begins!
To me, it’s not Christmas without my mom’s fabulous 1970s appetizer platter. I use it all the time, this time for fondue vegetables. The smooth, tangy cheese… …and rich beef tenderloin fondue were both amazing. Fried beef. Yes. But I think my very favorite were the crispy cauliflower fritters – ridiculously good. I used two…
Even More In Progress…
Ooh, here’s another quick crowd-pleaser from the lovely blog Jenn Cuisine: Pan-Roasted Almonds with Thyme & Truffle Oil. They take mere minutes to make and whoamygoodness, they are insanely delicious. I’m putting these away now so there are at least a few left for my guests. Yikes. The skaters arrived! And both sauces are now…
More In Progress…
If you’re scrambling today, wishing you’d made Christmas cookies, I offer this fast and delicious chocolate almond coconut bark. It takes 10 minutes to prepare! And just try to keep your hands off of it. If you hate coconut, or almonds, substitute crushed toffee, or peanuts, or whatever you do like – this bark is…
Chile Con Queso
OK, con queso addicts, it’s time for treatment. This here’s a real-deal, spicy-melty, creamy-dreamy chili con queso made without 1) gluten, or 2) processed cheese. And oh, it’s easy and foolproof too. Get out your tortilla chips, it’s a helluva dip. This recipe hails from one of the most delicious blogs on the planet, aka…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
