Ingredients:
1 T grapeseed oil
3 pounds fresh mushrooms – assorted types
1 cup chopped onion
1 large carrot, peeled and chopped into small pieces
1 T butter, or use 1 T olive oil
1 T olive oil
2 tablespoon all-purpose flour
4 large garlic cloves, chopped or pressed
2 cups good Burgundy wine, or stock if you do not do wine
1 1/2 t thyme
1/4 t fresh cracked black pepper, or to taste
1 T Worcestershire, or a vegetarian soy sauce
1/4 cup chopped fresh parsley Read More
Ingredients:
1/2 cup extra-virgin olive oil
1 pound cremini mushrooms, rinsed, patted dry, and thickly sliced
1 cup sweet onion, sliced and cut into 1 inch lengths
8 large garlic cloves, peeled, smashed, and minced
1/4 t ground black pepper
Hot red pepper flakes to taste
1 pound spaghetti
2 1/4 cups pasta water, divided use
2 T cold butter or use vegan soy based butter
2 T flat leaf parsley, rinsed, dried, and chopped
1 1/2 cups homemade garlic breadcrumbs
1/4 cup Parmesan cheese, freshly grated Read More
image by David Vignoni and Wikimedia Commons
I have changed a feature of the website that I think will appeal to everyone!
Previously, when you wanted to print a recipe, the entire webpage printed. This is most annoying when all you want is a recipe and maybe a pic of the dish.
You will love the new Print and PDF button that will take care of the problem of wasting printer ink and paper on elements you do not want. Read More
Ingredients:
3-4 lbs chicken, bone in, skin on
1/3 cup olive oil
4 cloves garlic, flattened with the side of a mallet or knife and minced
Pinch salt
1/4 t ground black pepper
1/2 t dried oregano
6 red potatoes, quartered
1 sweet onion, cut into chunks
1/2 cup white wine, or good sherry
3/4 cup unsalted chicken stock
For the directions, click here.
Ingredients:
2 T avocado oil
2 cups onion, chopped
1 red bell pepper, deseeded, deveined, and chopped
1 cup celery, chopped – include some of the delicious leaves
2 t ground ancho chile pepper
1 t ground guajillo chile pepper
1 t cumin
1/2 t ground black pepper
1/4 t ground chipotle chile pepper, or to taste
2 (14.5 oz) cans diced tomatoes
1 (4 oz) can green chiles, chopped, hot or mild
2 cups vegetable broth
1 (11 oz) can sweet corn, drained – or 1 1/2 cups frozen or fresh sweet corn
2 T cilantro, chopped, divided use
Garnish: chopped avocado, sliced jalapenos, cilantro Read More
For me, mindfulness is easiest during the daylight hours. At night, sometimes even the power of Three Breaths is insufficient to counter my automated eating.
What can be done when distractions have grabbed hold of your mind and are so intense that you no longer see what your body is doing? Read More
2 medium tomatoes, chopped
1/3 cup sweet onion, chopped
3 jalapenos, deveined and chopped
2 T cilantro, chopped
2 T fresh squeezed lime juice
1/4 t ground garlic
Cracked black pepper to taste Read More
Ingredients:
1 lb dried pinto beans
cold water
2 T olive oil
1 medium sweet onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
4 cups chicken stock, low sodium
2 t Mexican oregano
1 1/2 teaspoon ground cumin
1/2 t ground black pepper
6 slices thick meaty bacon, chopped into 1/2 inch pieces
1 (14.5 oz) can tomatoes, diced
1 (4 oz) can mild or hot green chiles, chopped
1/4 t cayenne – or more to taste
1 T cilantro
Sea salt to taste
Garnishes: Mexican melting cheese or fresh crumbling cheese, diced avocado, chopped cilantro, and sliced green onions, pico de gallo, serranos, jalapenos Read More
Ingredients:
3 lbs potatoes, either gold or red, scrubbed
3 T butter
1 t garlic, minced
1 cup sharp white cheddar cheese, grated
2/3 cup buttermilk, plus more as needed
Optional: salt and pepper Read More
Ingredients:
6 large bell peppers, your choice of green, red, orange, or yellow
4 slices Italian or French bread, approximately 4 cups, loosely packed, and generously measured
1/4 cup water
1 pound ground beef, 93% lean
4 cloves garlic, minced
2 T fresh parsley, chopped
2 eggs
Pinch of salt
1/4 t ground black pepper
1/4 t oregano
1 1/2 cups marinara or other tomato sauce
1/3 cup shredded Parmesan cheese
Read More
Mindful Palate 