I have often encountered this situation in most restaurants. Pick up a menu card and search for vegetarian recipes and you will find only a few choices. While most of it will be something made out of Paneer, the rest few are either cauliflower, potatoes, mushrooms or, baby corns. And this is the best seen in case of starters where the choices are limited. Whatever it is, I and my little daughter…
Kale salads are a great packed lunch option, since kale won’t wilt too much if you add the vinaigrette in the morning.
Packing salads for lunch is quick and easy if you prep vegetables, proteins, and maybe some grains ahead of time. But, regular lettuce gets wilted and soggy if you dress it ahead of time, which means packing a separate container for your vinaigrette. Kale is super sturdy, so you can go ahead and toss it with vinaigrette when you’re packing lunch in the morning. Recipe here.
But let’s be real: You’re here for the food. Like, for instance, CHILI topped with ALL THE THINGS. Make it in the slow cooker so you can dedicate some time to beer-drinking while the slow cooker does the work.
Yes, this chili is topped with tater tots, bacon, and cheese, thanks for asking.
Lauren Zaser / BuzzFeed
When I say ALL OF THE THINGS, I mean ALL OF THE THINGS.
All you have to do is pile the chicken, green beans, and potatoes into the slow cooker and then drizzle everything with a lemony garlic and oregano dressing. Get the recipe here.
For nearly a year, a brilliant yet mysterious person has been posting photos of everyday food turned into beautiful platings on Instagram.
Like this gorgeous display? You’re looking at Fruit by the Foot, Fruity Pebbles, Swedish Berries and chunks of a red velvet cupcake, among other fixin’s.
“I love food. It’s been at the center of my life since I started my first job scooping ice cream in rural Ontario at age 15. I also love art. Finally —more than anything — I love irony,” wrote Flynn.
(Eggos, Carl Budding turkey,, Ready Crisp bacon, ketchup Doritos and Babybel cheese.)
For dip:
* 8 oz cream cheese
* ¾ cup frozen spinach, defrosted and drained of excess liquid
* ½ cup mozzarella
* ½ cup romano
* ½ cup parmesan
* 14 oz can artichoke hearts, quartered
* ¼ cup chopped bacon
* ¼ cup sour cream
* 1 tsp minced garlic
* ½ tsp red pepper flakes
* 1 tsp dried basil
For Cups:
* 1 box puff pastry, thawed according to box instructions
For Toppings (Optional):
* Parmesan cheese
1. Preheat your oven to 400˚F/ 200˚C.
2. Combine cream cheese, drained spinach, mozzarella, romano, parmesan, artichoke hearts, bacon, sour cream, garlic, red pepper flakes, and dried basil in a large bowl.
3. Mix until the ingredients are well combined and set aside.
4. Roll out the puff pastry using a rolling pin.
5. Take a jar and press down on the dough to create perfect circles.
6. Once you have all your circles, remove excess dough and repeat steps four and five until you have enough to fill your muffin tin, or until you run out of dough!
7. Take your dough and place it in the muffin tin to create a cup for the dip.
8. Spoon the dip into each cup until they’re ¾ full.
9. Top with parmesan cheese (optional).
10. Bake for 20 minutes at 400˚F/ 200˚C (temperature and time may vary based on the oven)
11. Remove from muffin tin and allow to cool for about 15 minutes.
12. Serve & Enjoy!
Today’s recipe is another South Indian Recipe. Because it has lot’s and lot’s of coconut in it. For people who hate coconut, this might not be a preferred recipe. But I would still recommend that you try it once because it has all the ingredients to make you change your opinion about coconut recipes. The best part about this coconut rice recipe is that you can have it without any side dish or…