Get In Mah Belly!

stonesoups:

A few weeks ago our city was struck by a rare earthquake followed by the ominous threat of Hurricane Irene. After much tizy and hoopla megastorm Irene bypassed our still quaking town. She battered some of our east coast neighbors and in solidarity to our Yankee comrades we hunkered down…

adventuresofafoodnerd:

we’re going to be having a resurgence of cooler and wetter weather next week, and it may be happening in your neck of the woods as well. so here’s a versatile lentil soup recipe to warm you back up. 

(Source: adventuresofafoodnerd)

thekitchenisclothes:

Roasted poblanos with black beans and quinoa!

saltandfat:

Editor’s note: We desperately wanted to get this up before New Year’s but an east coast blizzard, two airlines and four airports conspired against it. We think it’s still worth your time, even if you have to wait until January 2nd.

New Year’s is as good a time as any to add a little luck,…

tonightscreation:

You can really blacken anything. It makes it flavorful and creates somewhat of a crust. I decided to try some blackened green beans to “spice” it up a little bit (haha…) - Anyways, they were really good! A little on the salty side and very spicy, so watch how much pepper, chili powder,…

theverybestfood:

Slow-Baked Beans With Kale

Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 carrot, chopped

1 rib celery, chopped

4 garlic cloves, minced

1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained

1 6-ounce can tomato paste, dissolved in 1 cup water

3 cups additional water

A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

1 teaspoon herbes de Provence

Salt and a generous amount of freshly ground pepper

1/2 cup bread crumbs

nomnompaleo:

Since the start of Chinese New Year (an occasion marked by the sudden appearance of shitloads of “lucky” oranges and tangerines on our kitchen counters), I felt somewhat compelled to make an Asian-style fried cauliflower “rice” dish tonight for dinner. Plus, XFit Mama just made a bunch the…