Tongue Ticklr

gastrogirl:

key lime cheesecake.

delishytown:

Organic Sweet Potato and Black Bean Empanadas

Yum! I made these delicious vegetarian empanadas yesterday to take to my friend Rachel’s birthday party. They were a big hit! Empanadas make great party food because you can serve them at room temperature, no utensils required, and you can make a lot of empanadas for very little money. Also, the organic veggies inside are really healthy and delicious. 

Heat a large skillet to medium high, add 2 tblsp olive oil, 1 large diced sweet potato, 1 small diced onion, 1 diced carrot, 2 diced celery stalks and salt & pepper. Saute until the veggies start to soften, about 6 - 7 minutes. Add 1 ear of organic corn, cut fresh off the cob, 2 minced garlic cloves and 1/2 red bell pepper, diced. Season with celery salt and pepper, 1/4 tsp coriander powder, 1/2 tsp ancho chili powder, a sprinkle of red chili flakes, 1/4 tsp cinnamon, 1/4 tsp garlic powder, and a small bunch of fresh chopped cilantro. Cook all of this together for another 3 or 4 minutes and turn off the heat. Add 1 can rinsed and drained organic black beans and 1/4 cup golden raisins.  Transfer to a bowl and cool in the fridge for 20 minutes or more.

For the pie crust, use your favorite pie crust recipe. I used frozen pie crust*. Roll and cut into large circles, add a teaspoon or so of the filling to the center of each pie crust circle, pinch and roll the edges and shape them into half moons.

Place on a buttered cookie sheet. Bake at 400 for 20 minutes.

* I used frozen pastry crust from TJ’s. They come in a box in two rolls and you just thaw them out on the counter for an hour or so, and roll them a little bigger on your counter or cutting board.  I usually like to make pastry crust from scratch, but I had a lot of work to do yesterday, so I just used frozen. 

gastrogirl:

chocolate cherry hand pies.

gastrogirl:

chocolate caramel tart.

(via tinywhitedaisies)

gastrogirl:

brown butter crinkle cookies with salted caramel frosting.

gastrogirl:

nectarine and blueberry cake with caramel frosting.

gastrogirl:

mango cream tres leches cake.

gastrogirl:

easy chocolate and oreo tart.

(via asfierceaslions)

gastrogirl:

inside out caramel apple slices.

gastrogirl:

no bake strawberry cheesecake.

delishytown:

Pistachio Crusted Tilapia, Kale & Baby Fennel Salad and Roasted Tomato Relish

This was our dinner last night and it was delicious. The fish was crunchy, flaky, pesto-y and scrumptiously delightful.  And so many garden veggies on the side made me feel like some kind of health superstar. I’m not. I’m making peanut butter cookies for breakfast.

The kale, Meyer lemon, fennel, cherry tomatoes and parsley all came from our garden. The red kale & fennel volunteered because I let them go to seed last summer. The seeds drop off the plant on a windy day and find a nook in the soil, then they germinate when it starts raining. You can tell by the way the seedlings look that they’re not weeds.

I bought the Meyer lemon tree when we first moved to California. It lived in a big container on our back porch for a long time. When we moved to this house, we planted it in the ground. It’s the best tree ever. The blossoms smell sweet and wonderful and then become delicious lemons that are a cross between a tangerine and a lemon.  If you live in a warm climate and have a sunny yard, please plant a dwarf Meyer lemon tree. You’ll be happy you did!

For the Pistachio crusted Tilapia: In a food processor, crumb 1 cup pistachios, 1/2 cup bread crumbs, 2 smashed garlic cloves, and 4-5 large fresh basil leaves (or 1 tblsp dried basil.) & Salt and pepper. Remove to a shallow dish.

Butter a cookie sheet. Heat the oven to 425.

Scramble an egg in another shallow dish. Dust the tilapia filets with some rice flour. Dredge in the egg. Coat with the pistachio crumbs and place on the cookie sheet. Dot with little bits of butter and bake at 425 for 15 to 17 minutes.

For the kale salad: wash and chop a big handful of fresh kale, thinly slice baby fennel and chop some fresh parsley.  Zest one Meyer lemon and then juice it into a cup. Whisk in 1/2 tsp honey, 2 tblsp olive oil, and a splash of red wine vinegar. Season with salt and pepper. Toss it all together.

For the tomato relish: Chop cherry tomatoes in half, slice two garlic cloves, julienne 3 or 4 basil leaves. Drizzle with olive oil, season with salt and pepper and bake for 15 minutes at 425.

gastrogirl:

4-ingredient chocolate raspberry ice cream.

gastrogirl:

ultra rich chocolate and orange fudge cake.

delishytown:

Dutch Baby

This is also called a German Pancake and it’s very easy. It comes out light and buttery, dusted with powdered sugar and lemon. You can garnish this any way you like.

This recipe serves 3 -4 people. It calls for simple ingredients that you probably already have. It can be served for breakfast, brunch, lunch or dessert.

Heat oven to 450. Put a cast iron skillet or any baking dishes you’re using in the oven to get them hot. Add 2 tblsps butter to the cast iron skillet and a tsp or so to any other baking dishes. 

 Once the pans heat up and the butter melts, remove from oven & swirl the melted butter to coat the sides.

* Add the melted butter to the batter in the blender.  Return baking pans to the oven for a minute. 

* For the batter: In a blender,  quickly blend 4 eggs, 3/4 cup milk,  1/2 tsp vanilla extract, the 2 tblsp melted butter, and 2 tblsp sugar. Now sift in 3/4 cup all purpose flour, a dash of salt, a pinch of cinnamon, 1/2 tsp baking powder. Blend for 30 seconds, scrape down the sides, the batter should be smooth.  

Let the batter rest for about 15 minutes. You can mix the batter first, then heat the oven.

Remove the hot pans from the oven, fill 1/2 way with the batter, it should sizzle a little. 

 Return to the oven and bake for 15 to 18 minutes until poofy and golden. The pouf sinks as they cool, it’s supposed to. Serve with powdered sugar, fruit, and a squeeze of lemon or tangerine juice. Yum!

 (For a smaller serving, reduce amounts to 1/2 c flour, 1/2 c milk, 1/4 tsp baking powder, 1-2 tblsp butter, 2 eggs and only one skillet.)

llustre:

Now there’s no excuse! (Via homeshoppingspy.wordpress.com)

(via areagua)