The post Try this Lentil, Beetroot, and Feta Salad Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
Provides 2 servings
- 1 can of green lentils
- 1-2 beetroots
- 2 cups arugula
- 2 scallions
- 2 ounces feta cheese
- ½ cup walnuts
- ½ cup fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Roughly chop the arugula and add it to a large salad bowl.
- Peel and trim the beetroots chop into 1-inch pieces and add these to the bowl.
- Finely slice the scallions and add them to the bowl.
- Drain and rinse the can of lentils and add them to the bowl.
- Chop the walnuts in half and add them.
- Season to taste with the salt and pepper and give the bowl a good stir.
- Pour in the extra virgin olive oil and the balsamic vinegar and mix everything together.
- Divide the salad into 2 bowls. Chop or crumble the feta and scatter half over each bowl.
- Tear the mint leaves up and scatter half over each bowl ready for serving.
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]]>The post These Cherry and Almond Flapjacks are the Perfect Healthy Sweet Treat appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups of oats
- 1 cup of flaked almonds
- 1 cup of fresh cherries, destoned
- ½ cup brown sugar
- ½ cup salted butter at room temperature
- ⅓ cup golden syrup
Instructions:
- Preheat the oven to 350.
- Add the oats, sugar, and flaked almonds to a large bowl and mix.
- Add the butter to the bowl and beat into the mixture, ensuring it’s well combined throughout.
- Pour in the golden syrup and stir through.
- Slice the cherries in half and add them to the bowl. Gently stir to mix them throughout.
- Grease a baking tray with a little butter and transfer the flapjack mixture to the tray, pushing it down into an even layer.
- Pop the flapjack mixture into the oven for 15 minutes, until the top is slightly browned.
- Place onto a cooling rack and leave to cool for 10 minutes before enjoying warm.
The post These Cherry and Almond Flapjacks are the Perfect Healthy Sweet Treat appeared first on foodisinthehouse.com.
]]>The post 4 Fun Fungi Facts for Mushroom Lovers appeared first on foodisinthehouse.com.
]]>Fungi Aren’t Plants
It can be easy to view mushrooms as plants but they are an entirely different classification of organism. Mushrooms fall under the category of fungi, which includes yeast, mold, and rust. Fungi are more closely related to the animal kingdom than the plant one.
Mushrooms Produce Vitamin D
This vitamin is often associated with sunshine and is super important for keeping our bodies and minds healthy. Mushrooms are the only food item found in the fresh produce section that creates vitamin D.
They’re Used for Much More than Food
Mushrooms have been eaten for thousands of years and used for medicinal purposes too. More recently, scientists have been working to create 100% biodegradable packaging out of mushroom mycelium. They are also starting to be used as natural pesticides and clothing dyes.
They’re the Largest Organism in the World
Armillaria Ostoyae are the largest fungi, with the biggest recorded in the Malheur National Forest, Oregon, USA, which is 2,400 years old and covers an area of more than 2,200 acres.
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]]>The post This Simple Nut Roast Hits the Spot appeared first on foodisinthehouse.com.
]]>Ingredients:
(Serves 4)
- 2 cups chopped mixed nuts
- 2 large onions
- 3 cloves garlic
- 2 carrots
- 1 red bell pepper
- 1 cup button mushrooms
- 1 cup veg stock
- ½ cup red wine
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 350℉.
- Chop the onions, garlic, carrots, pepper, and mushrooms.
- Heat some oil in a large pot and add the onions, carrots, and bell pepper.
- Fry for 10 minutes and then add the garlic, mushrooms, thyme, rosemary, salt, and pepper.
- Fry for a further 5-10 minutes.
- Remove from the heat and add the nuts, stock, and wine.
- Stir thoroughly to ensure everything is well mixed.
- Transfer to an oven-proof dish and cover with foil.
- Place in the oven for 20 minutes.
- Remove the foil and return to the oven for a further 30 minutes.
- Leave to stand for 5-10 minutes before serving.
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]]>The post Try Making Pasta Alfredo at Home appeared first on foodisinthehouse.com.
]]>Ingredients:
- 12 ounces of fettuccine pasta (or pasta of your choice)
- 1/2 cup of unsalted butter
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1 cup of grated Parmesan cheese, plus extra for garnish
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Pour the heavy cream into the skillet and bring it to a simmer, stirring occasionally. Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- If the sauce is too thick, you can add some of the reserved pasta cooking water, a little at a time, until you reach your desired consistency.
- Season the Alfredo sauce with salt and black pepper to taste, adjusting as needed. Add the cooked fettuccine pasta to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
- Cook for another 1-2 minutes until the pasta is heated through and coated in the sauce. Remove the skillet from the heat and transfer the Pasta Alfredo to serving plates. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.
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]]>The post Easy and Delicious Prawn Stir Fry appeared first on foodisinthehouse.com.
]]>Ingredients:
(Serves 2)
- 1 cup fresh prawns
- 1 white onion
- 2 cloves garlic
- 1 inch piece of ginger
- 1 bell pepper
- ¼ head of broccoli
- 1 teaspoon dried coriander
- ¼ teaspoon dried chili seeds
- 1 tablespoon soy sauce
- Rice or noodles to serve
- Handful of cilantro to serve
Instructions:
- Chop the onion, garlic, ginger, pepper, and broccoli into small chunks.
- Heat some oil in a wok and add the onion, pepper, and broccoli.
- Fry for 10 minutes then add the prawns.
- Fry for 5-10 minutes, until the prawns start to brown slightly.
- Add the garlic, ginger, chili seeds, and coriander.
- Continue to fry for another 5-10 minutes until the prawns and veg are all fully cooked.
- Add the soy sauce and stir through for a few minutes before removing from the heat.
- Serve immediately with rice or noodles and some cilantro scattered over.
(@love_cooking_eating)The post Easy and Delicious Prawn Stir Fry appeared first on foodisinthehouse.com.
]]>The post 3 Easy and Delicious Vegan Taco Fillings appeared first on foodisinthehouse.com.
]]>Fried Beans, Corn, and Veggies
Beans are a great choice for vegans, as they’re easy, healthy, high protein, and delicious. For this easy meal simply open a can of beans and a can of corn. Fry them up with some onion, bell pepper, and zucchini with cumin, paprika, oregano, salt, and pepper. Load this filling into the taco shells and dollop some smashed avocado on.
Tofu Scramble and Salad
For a vegan version of a ‘breakfast style’ taco. Crumble up some firm tofu and add to a pan with oil. Add a sprinkle of turmeric, some black salt, and some black pepper. Stir well to ensure the tofu is evenly coated and then gently fry for 5-10 minutes. Chop up some crunchy lettuce and tomatoes and pop into the taco shells and then add the tofu scramble on top.
Jackfruit, Slaw, and Raita
Jackfruit is great if you want a totally vegan meal that has a hearty, meaty texture. Heat some oil in a pan and then add the jackfruit and season well with coriander, ginger, chili flakes, and black pepper. Add a dash of soy sauce and fry for 10-15 minutes, stirring frequently. In the meantime whip up some slaw and some raita using soya yogurt. Chuck all of this into the taco shells and enjoy.
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]]>The post Here are 4 Chutney Flavors to Try with Your Next Cheese Board appeared first on foodisinthehouse.com.
]]>Tomato and Chili
This sweet and spicy chutney is a lovely bright addition to lots of dishes. Its sharpness works well with neutral, rich cheeses such as mature cheddar and it brings a delightful zing to your food.
Caramelized Onion
The sweet, delicate flavor of this popular chutney pairs well with plenty of foods. It’s great with milder cheeses as it’s not too overpowering. Would be perfect with brie or gouda.
Apple and Pear
This is a very sweet chutney but is super delicious and indulgent. This is the perfect accompaniment to strong, tangy cheeses due to its fresh sweetness. For example, a rich stilton or camembert would work well.
Professional Foodie (@moon.and.spoon.and.yum)Fig
Figs are known for their delicate flavor so it makes sense that their chutney form will also be delicate and delicious. This is ideal for a rich, creamy cheese such as goat’s cheese or feta.
The post Here are 4 Chutney Flavors to Try with Your Next Cheese Board appeared first on foodisinthehouse.com.
]]>The post Fun Dessert Ideas if You’re Bored of Chocolate appeared first on foodisinthehouse.com.
]]>Lemon Cheesecake
Whether you feel like going all out and making your own or simply finding a tasty store-bought version, this indulgent citrus dessert will definitely satisfy your sweet tooth. The zingy lemon and creamy cheese are a great alternative to chocolate.
Baked Fruit with Custard
Baked apples, pears, or peaches are easy and delicious. Just halve and core them, sprinkle with spices and sugar, and bake for roughly 30 minutes. Pour over some hot custard for an easy sweet treat that’s creamy and tart and definitely not chocolate.
Pecan Pie
Pecans are one of nature’s amazing inventions as they taste super indulgent but are really healthy. Pecan pie is not so healthy, but is so tasty and comforting. Pair with ice cream for a delicious treat that is rich and satisfying without any chocolate being involved.
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]]>The post You Have to Try This Miso Cauliflower Soup appeared first on foodisinthehouse.com.
]]>Ingredients: (Serves 4)
- 1 cauliflower head
- 1 large white onion
- 2 cloves garlic
- 2 sticks celery
- 1 teaspoon miso paste
- 1 teaspoon dried coriander
- 1 teaspoon dried ginger
- 1 cup veg stock
Instructions:
- Chop the cauliflower, onion, garlic, and celery into small chunks
- In a large pot, heat some oil and add the onion, cauliflower, and celery
- Fry for 10-15 minutes over a medium heat, until the veg starts to soften and brown
- Add the garlic, coriander, and ginger and stir well
- Continue to fry for another 5-10 minutes
- Meanwhile, add ½ cup boiling water to the miso paste in a bowl and stir until dissolved
- Add this to the pot of veg, increase the heat, and stir for about 5-10 minutes until the liquid has reduced
- Add the veg stock and leave to simmer for about 20 minutes, ensuring the cauliflower is cooked through
- Remove from the heat and blend using a stick blender
- Reheat for another 5-10 minutes and then serve immediately
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