http://www.thealternativedaily.com/
The vacant lot that we would ultimately turn into a vibrant community garden was overgrown with grass — grass that was taller than we were. We had to use machetes to cut it down, then we let the grass fertilize the ground and we began an extensive cleanup and leveling process. But many hands make […]
http://www.thekitchn.com/feedburnermain
Let me be perfectly honest with you: I failed at last week’s meal plan. Trying to cook (even no-cook) dinners on vacation while traveling with kids was not my best planning at all. The silver lining is that coming back from vacation to an empty fridge is the best clean slate for meal planning; there are no leftovers to use up and I can put almost anything on the meal plan.
This week is packed with five meals that are getting me excited to cook and eat meals at home, but are also summer-centric with tomatoes, corn, and some slow cooker prep to keep things tasty and cool. Here’s what a week of dinners to give me my summer meal-planning mojo back looks like.
http://www.thekitchn.com/feedburnermain
When you talk to Vianney Rodriguez about cooking Tex-Mex food in the slow cooker, you understand why she was the right person to write the book on it. For her, there’s a Tex-Mex recipe that works as a delicious answer to all your eating conundrums — what to make for family gatherings, for dinner when you don’t feel like standing over a pot, and for those South Texas days when “it’s 100 degrees in the shade” and just too hot to turn on the oven.
http://www.marksdailyapple.com/
This gorgeous summertime parfait is infused with healthy fat and flavor from ingredients like macadamia nuts, coconut and full-fat dairy. A few teaspoons of gelatin make this dessert rich and creamy—and also benefit your skin, sleep, gut health and tissue repair.
You’ll find this treat incredibly creamy, slightly sweet and tangy. It replaces the typical graham cracker crust with a to-die-for macadamia-coconut crumble.
This recipe is simply our keto cheesecake recipe reimagined into a parfait. The cheesecake filling is layered in jars with the macadamia-coconut crumble and fresh berries, then chilled until the cheesecake sets. It’s an eye-catching dessert for summer parties. Keep the recipe handy, because your guests are definitely going to ask for it!
Servings: 6 8-ounce mason jars OR 12 4-ounce mason jars
Time in the Kitchen: 25 minutes, plus 2 hours to chill
Macadamia-Coconut Crumble Ingredients:
Cheesecake Ingredients:
Sweetener:
Berries:
For Crumble: Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse a few more times to combine with the nuts.
For Filling: Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.
*Use gelatin, not collagen peptides, for this recipe. Collagen peptides don’t thicken or gel.
In a stand mixer, blend cream cheese until smooth. Add crème fraiche, vanilla extract, your preferred sweetener, and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.
Layer each jar with ingredients in this order until the jars are filled:
Chill at least 2 hours, until set.
The post Keto Cheesecake Parfait appeared first on Mark’s Daily Apple.
http://www.thekitchn.com/feedburnermain
The first time I ever entered an IKEA, I was on a Girl Scout trip to the Swedish megastore to learn how to design a bedroom and earn a highly coveted merit badge. The only things I remember about the experience are that I chose to outfit my hypothetical space with their now-discontinued Sultan Sundane round bed (RIP) and left with a warm cinnamon bun in hand.
In adulthood I have a newfound appreciation for IKEA, and I know that more than a few fellow Kitchn staffers feel the same. Here are some things we’ve recently bought and loved — aside from the meatballs!
http://www.thekitchn.com/feedburnermain
Everyone needs a go-to recipe for summer cookouts and potlucks, and this fresh cucumber salad is absolutely the answer. Crunchy cucumber slices, sharp red onion, and fragrant fresh dill are tossed in a tangy sour cream dressing for a summer side that’s impossible not to fall for. It pairs well with whatever’s on the grill — burgers, hot dogs, chicken, or steak — and I guarantee your family and friends will ask you for the recipe.
http://www.thekitchn.com/feedburnermain
Tossing some chicken on the grill is an easy dinner solution just about any night of the week throughout the summer months. But once you’ve got that covered, how do you round things out in order to call it dinner? A simple side or two should do the job and satisfy the crowd. We gathered some of our most favorite recipes to serve alongside grilled chicken, all of which are no sweat to prepare. From flavor-packed salads to crisp and caramelized grilled vegetables, here are our 17 of our best.
http://www.thealternativedaily.com/
In 2000, an 800-pound, 14-foot alligator was found sunning himself on a boat dock in Lake Talquin, Florida by a trapper. His size prompted state wildlife authorities to deem him a nuisance, and they ordered him to be euthanized as required by Florida law. But the trapper who found him, ironically, became his savior and […]
http://www.thekitchn.com/feedburnermain
In what has to be the most iconic scene in Meet the Parents, an eager Ben Stiller tells his girlfriend’s parents about the time that he milked a cat so that the smallest kitten in a litter could eat. “You can milk anything with nipples,” he explained.
“I have nipples, Greg,” a stone-faced Robert DeNiro responded. “Could you milk me?”
http://www.thekitchn.com/feedburnermain
Ina Garten’s next cookbook, Cook Like a Pro, won’t come out until fall, but she’s already given us a couple ideas about what’s to come. First there was the big reveal of the cover, and yesterday she shared her favorite summer salad from the book. It’s a simple tomato and avocado number and it’s just the kind of thing I want to eat right now.
“I’ve been making it so much this summer I just had to share it with you early!” she wrote on Instagram. “It’s tomatoes, avocados, red onion, with arugula and a fresh lemon vinaigrette. Hope you love it as much as I do!”
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
