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Shelter and Sprout: Portabella Tacos and Mexican Rice
http://shelterandsprout.blogspot.com/2011/03/portabella-tacos-and-mexican-rice.html
Sunday, March 20, 2011. Portabella Tacos and Mexican Rice. My husband and I first tried this recipe while vacationing at the beach. The original recipe calls for halibut (that's what Andrew eats), but I replace my tacos with portabella mushrooms. We think both versions are delicious. So, if you are a fish eater. use halibut and if you prefer veggies, use the mushrooms! You can't go wrong! 3 tablespoons olive oil. 3 tablespoons fresh lime juice, divided. 1 teaspoon ancho chile powder. 2 to 3 tablespoons o...
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Shelter and Sprout: December 2010
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Friday, December 31, 2010. Thanks to my brother-in-laws, 2011 is going to be full of fresh, wonderful, (vegan) meals! I cannot wait to post recipes from these amazing cookbooks! My beautiful little sister just moved to New York City and I promised to post this recipe for her so that she can make it in her Brooklyn kitchen! I LOVE YOU, MONICA! Red grapes, halved. Green apples, cubed. 2 tbsp. dijon mustard. 1 tbsp. minced garlic. 1/4 cup balsamic vinegar. 1/2 cup extra virgin olive oil. 2 oz fresh mushrooms.
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Shelter and Sprout: Flour Tortillas
http://shelterandsprout.blogspot.com/2011/01/flour-tortillas.html
Thursday, January 6, 2011. 2 1/2 cups all purpose flour. Scant 1/2 cup vegetable shortening. 1 cup warm water. 1 In the bowl of a mixer, place the flour, shortening, and salt. Beat until crumbly, about three to five minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about three minutes. These tortillas are DELICIOUS. My husband and I love to make homemade tortillas for tacos and quesadillas! Recipe from food network.com. Image from gourmet.com.
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Shelter and Sprout: June 2011
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Sunday, June 5, 2011. 1 medium potato, peeled and cut into 1/2-inch pieces. 1 medium sweet potato, peeled and cut into 1/2-inch pieces. 2 carrots, peeled and cut into 1/2-inch pieces. 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces. 4 tablespoons olive oil. 1 3/4 teaspoons freshly ground black pepper. 1 1/2 teaspoon salt. 1/2 red onion, thinly sliced into rings. 1 large zucchini, cut crosswise into 1/4-inch-thick slices. 1/2 cup freshly grated parmesan cheese. By giada de laurentiis.
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Shelter and Sprout: Simple Salad
http://shelterandsprout.blogspot.com/2011/05/simple-salad.html
Wednesday, May 4, 2011. I brought this salad. It has 6 ingredients. So simple and delicious. I made it again last night to share with my husband. He loved it, too! 2 bunches arugula or mache and mixed greens. 1/4 cup extra virgin olive oil. 1/2 large lemon or 1 small lemon, juiced. Salt and pepper, to taste. Block of parmesan cheese. Subscribe to: Post Comments (Atom). Meat-free since april 2009. excited to share delicious vegetarian and vegan recipes. View my complete profile. 6th Street Design School.
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Shelter and Sprout: March 2011
http://shelterandsprout.blogspot.com/2011_03_01_archive.html
Saturday, March 26, 2011. 4 tablespoons olive oil. 1 large red onion, chopped. 3-5 garlic cloves, minced. 1 head broccoli, small top pieces. 1 (145 oz) can diced tomatoes. 1 (145 oz) can diced fire roasted tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. 2 (15 oz) cans chickpeas, drained and rinsed. 4 tablespoons fresh parsley, minced. Salt and pepper to taste. 3 Stir in the chickpeas, parsley, and cooked orzo and cook until heated through, about 5 minutes. Serve hot. Tuesday, March 22, 2011.
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Shelter and Sprout: May 2011
http://shelterandsprout.blogspot.com/2011_05_01_archive.html
Wednesday, May 4, 2011. I brought this salad. It has 6 ingredients. So simple and delicious. I made it again last night to share with my husband. He loved it, too! 2 bunches arugula or mache and mixed greens. 1/4 cup extra virgin olive oil. 1/2 large lemon or 1 small lemon, juiced. Salt and pepper, to taste. Block of parmesan cheese. Subscribe to: Posts (Atom). Meat-free since april 2009. excited to share delicious vegetarian and vegan recipes. View my complete profile. 6th Street Design School.
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Shelter and Sprout: Radicchio Pizza
http://shelterandsprout.blogspot.com/2011/03/radicchio-pizza.html
Tuesday, March 22, 2011. 1 large head radicchio. Sea salt and pepper, to taste. 1 fresh whole grain pizza crust. 1 Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible). Dress with olive oil, salt, and pepper. This recipe also called for a few dashes of white truffle oil, but I couldn't find it at Publix or Trader Joe's. The pizza tasted great without it, but I'd give the truffle oil a try if you can find it! Recipe from The Kind Diet. View my complete profile.
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Shelter and Sprout: Baked Potato and Greens Soup
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Sunday, April 24, 2011. Baked Potato and Greens Soup. 6-8 baking potatoes, baked and cooled. 2 tablespoons olive oil. 1 large yellow onion, sliced into short strips. 3 cloves garlic, minced. 1/2 teaspoon fennel seeds, crushed. 1 teaspoon dried thyme. 1/2 teaspoon dried sage. Plenty of fresh ground black pepper. 1/4 cup dry white wine. 4 cups vegetable broth. 4 cups kale, torn into bite-size pizza. Potato Wedges for Garnish:. 2 heaping tablespoons coarse cornmeal or panko. 1/4 teaspoon dried thyme. 5 Slic...
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Shelter and Sprout: January 2011
http://shelterandsprout.blogspot.com/2011_01_01_archive.html
Sunday, January 30, 2011. 3 tablespoons olive oil. 8 fresh basil leaves, chopped. 1/4 teaspoon pepper, more to taste. 1/2 teaspoon salt, more to taste. 1 small garlic clove. 1 Set oven to broil. Slice half of the baguette into 8-10 pieces. Place bread onto a baking pan lined with aluminum foil. Drizzle each piece with a little bit of olive oil. 2 Mix tomatoes, olive oil, garlic, salt and pepper into a small mixing bowl and set aside. 6 Remove and enjoy! In December, I tried to make a traditional Venezuel...
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