Happy-Pineapple

THIS! Looks fantastic!

Dill and salmon go so well together. Why is that? I honestly don’t have an answer but the flavors balance amazingly. I don’t even like dill in most things, but pair it with salmon and I’m sold. It’s tagged as “Dill Biscuits with Smoked Salmon, Watercress and a Creamy Dill Spread” but if I were to recreate it… I’d make some changes.

• thin sliced Gravlax
• tzaziki simplified (grated cuke, plain Greek yogurt, squeeze of lemon juice, S&P)
• dill buttermilk biscuits
• watercress

The bright color combo is still there, but the added sweet/saltiness from the cured salmon changes this recipe a little bit. The smoky flavor is removed, but the coolness of the cucumber and yogurt will pair well with the extra “infused” flavor of the dill.

Plus, gravlax is such a cool preparation! Grave salmon? That’s so interesting! I love the history of it. It was actually something that I learned about in culinary school from a German chef. I find that recipes stick with me longer if I can tie some random bit of knowledge in with them.

(Source: delectablefoods)

I’ve been eating an avocado for breakfast every morning (probably not the best, but my random food streaks never last very long… anyway…) so this looks like something delicious I want for tomorrow morning :X haha for practicality sake, I’ll make it for dinner, but just sayin’!

via: fattiesdelight:

Chicken Flautas

Mmm Salted Caramel Apple Pie! Click on the photo to check out this amazing recipe that my friend Lindsey found last night!

I love things that are a combo of sweet and salty! Perfect opposite balance to please a sweet or salt tooth. I cannot wait to try this recipe, especially with my mom. We have been talking about working on our from scratch pie crust recipe. Does anyone have an exceptionally great pie crust recipe to share?

via: under400:

Cabot Reduced Fat Cheddar with Omega-3 DHA
(70 calories, 5 f fat for 1 oz.)
One ounce contains 20 percent of the omega-3 fatty acids you need daily. And since they come from plant sources rather than fish, vegetarians can get their cheddar fix too.

via: under400:

Beets and Sweets

Ingredients:

• 2-3 beets, cooked and sliced in 1/4 inch slices
• 1 med sweet potato, cooked and sliced in 1/4 inch slices
• 50 grams fried onions
• 2 tbs. plain tofu, crumbled
• 2 tbs. plain soy yogurt
• 1 tsp. horseradish
• pinch salt
• 1 tsp. ginger syrup (or other sweetener plus a dash of ginger powder)

Directions:

1. Blend the soy yogurt, tofu and spices together to make a thick sauce or spread.
2. Arrange the slices of beets and yams artfully on a platter.
3. Place a dollop of tofu spread on top of each slice.
4. Sprinkle a few onion bits on top of the spread.

Makes two servings, 112 Calories each.

dannyjames-:

For EVERY REBLOG I will donate ₤0.05 to the GlobalGiving.org Japan Earthquake and Tsunami Relief Fund

On the 19th March 2011 I will tally up all the reblogs and calculate a total to be donated.

100 Reblogs = ₤5.00
1000 Reblogs = ₤50.00
10,000 Reblogs = ₤500.00
and so on… 

Alternatively you can donate yourself by clicking HERE.

(via dannyjames--deactivated20110417)

I realize this has absolutely nothing to do with cooking, but my boyfriend is a United States Marine and he was stationed in Japan a month ago but is now on a ship traveling around Southeast Asia. He and his unit were in Indonesia two days ago but I have not heard any updates since, I have no idea where they are and we cannot communicate.

I am praying like crazy for all of the troops in the area and for the people of Japan. I hope things turn around soon <33333

(via: thedailywhat)

Breaking News of the Day: An 8.9-magnitude Earthquake struck some 80 miles off the coast of Japan’s Miyagi Prefecture (230 miles northeast of Tokyo) around 2:45 PM local time. It is the most powerful earthquake to hit Japan in recorded history, and the seventh largest of all time.

The earthquake reportedly triggered a 33-foot-high tsunami which was captured in part on live television:

Tsunami warning have been issues for 50 surrounding countries and territories, including as far away as the Pacific Coast of the United States (expected arrival times here). Evacuations possible in California.

The confirmed death toll currently stands at 288, but that number is expected to rise rapidly. Aftershocks are still being felt at this time.

Live coverage of the ongoing catastrophe can be found at these sites: BBC, CNN, NYT, Al Jazeera, NHK. Photos can be found here.

More raw footage and news reports below:

Raw tsunami footage.

Footage from inside a supermarket.

Russia Today report.

Al Jazeera English report.

[photo: ap via telegraph.]

(Source: thedailywhat, via thegatsbysslewofchoices)

via: under400:

Vegan Cheddar Cheese Sauce

• 4 tablespoons vegan margarine (such as Earth Balance)
• 1/4 cup flour
• 2 cups light soy milk
• 1/2 teaspoon salt
• 1/2 cup nutritional yeast
• 1-3 tablespoons miso
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• splash lemon juice
• 1/4 teaspoon nutmeg
• 1/2 – 1 teaspoon grainy mustard
• splash Tabasco
• pinch sugar or agave

1. Melt the margarine in a saucepan.
2. Add the flour and stir to mix.
3. Add the soy milk and stir to bed a thick sauce.
4. Add the salt, nutritional yeast, onion and garlic powders, stir well to mix.
5. Remove from the heat and add the miso, lemon juice and mustard.
6. Season to taste with a pinch of sugar and possibly some white pepper if desired.
7. Optional* puree with well-pressed (dried) frozen spinach to make a cheesy spinach dip instead.

The entire recipe is 940 Calories. Assuming you get at least ten servings out of this, that’s 94 Calories each.

This makes me sad, because I know it’s no good for me and as much great food as I eat… I still love T-Bell. It’s seriously downright disgusting to read what’s in this.

via: chemicalfreeskinny:

_______________________________________

“…its incomprehensibly technical ingredient list makes Taco Bell’s menu look like one big food science experiment.”

.

FOOD CHEMICALS: 

SYNTHETIC / INDUSTRIALIZED CHEMICALS IN FAST FOOD…TACO BELL’S NEW MARKETING STRATEGY

.

Taco Bell’s Latest Delusional Defense of its “88% Beef”

Most people have no idea what’s being done to their food before they eat it, and the extent to which it’s processed and filled with chemicals and additives. And it wouldn’t seem to be in Taco Bell’s interest to start illuminating them about this.

.

Source: CBS MoneyWatch

.

(via chemicalfreeskinny-deactivated2)