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Food52While cooking from recipes is the rage nowadays, in my opinion, the best dishes are the ones which reflect who you are as an individual. Dig deep into your memories, think about the ingredients and tastes that have talked to you in the past, and then let your creative juices flow! I have been drawn to healthy ingredients with an Indian touch in my dishes reflecting my Indian roots. Today I have prepared a Tart with strained greek yogurt. While regular yogurt can be part of a healthy diet, the greek yogurt does have an undeniable edge over the regular kind. Greek yogurt is strained to remove much of the lactose, sugar and liquid whey. This gives it a thick consistency. In the same amount of calories, greek yogurt can pack up to double the protein, while cutting sugar content by half compared to the regular yogurt. I have strained the greek yogurt further overnight, which gave it the creamy consistency of cream cheese. I have added cardamom and honey, making the yogurt taste like the Indian shrikhand. The crust is entirely raw – made of almond, coconut flakes and hemp seeds. This healthy dessert is easy to make and can be stored in freezer for 10 to 15 days. Hope you enjoy!YummlyHi all! (#ad) I'm in the kitchen today with @thefeedfeed and @ifyoucare_usa talking about one of the most used tools in my kitchen, @ifyoucare_usa parchment paper I am super partial to this brand for a few important reasons. This parchment is unbleached, chlorine free, grease free paper. All of their products are crafted to have the least environmental impact and the lightest carbon footprint possible and even the packaging is made from unbleached recycled cardboard which should be recycled again. Oh yea, the parchment works incredibly well! . Today I used this parchment to make these hella tasty plant-based Sweet Potato Fajitas with Creamy Avocado Sauce! Get the recipe here ( ) : #ifyoucare #feedfeed #ad @ifyoucare_usa @feedfeedFood52When writing my second cocktail book, Saved by the Bellini, I took a completely different approach than my first, Drink What You Want. That first book was written as a primer into the world and structure of cocktails. I started with a core set of cocktails that represented the concepts I wanted to introduce to the reader: structure, balance, how to achieve aromatic complexity, and most importantly how to develop a strong sense of one’s own preferences. I had to take a radically different approach when developing Saved by the Bellini. How do you explore a decade through drinks? And I’m not talking about drinks from the 1990s, I’m talking about drinks that tell the story of the 1990s. I wanted to capture the same feelings I felt coming of age in that decade through up-to-date drinks that would not be out of place on any bar’s cocktail menu today. Cocktails and works of art function on similar frameworks and some might say cocktails are an art form—and I would not disagree. Essentially, they’re emotional: They come down to the simple questions of how it makes you feel and whether you like it or not. For this drink, I wanted to capture the feeling I had watching the Dark Phoenix saga unfold on the Saturday-morning X-Men The Animated Series. The saga tells the story of a psychic mutant, Jean Grey, who is possessed by an ultra-powerful alien entity and is transformed into a chaotic and destructive fiery red-and-orange being. The drink leverages the different densities between syrup (heavier) and soda water (lighter) to create a similar color gradient to the animated pseudo-deity. The Ultragrenadine recipe is a bit of a kitchen task, but it keeps well in the freezer and is used throughout many recipes in the book, so you’ll always have an excuse to bust out this complexly-layered cocktail ingredient.Food.comMy sister learned the basic flour mix from her former mother-in-law, who grew up in Carruthersville, Missouri. My sister kept hearing Emeril say how well garlic went with pork, so she added it to her seasoning mix. My dad still swears that my maternal grandmother (his former mother-in-law) made the best fried chicken ever. Born in 1919, she was the eldest daughter, and second of ten children, raised on a farm outside the town of Black Oak, Arkansas. Even after my parents divorced, Dad was occasionally invited to eat Grandmommy's fried chicken. He always relished those meals, and still talks about them today. My grandmother never told anyone, except my grandfather, her secret to breading her chicken, but she did tell my sister her trick to frying it. My sister has incorporated that method into her pork chop recipe.YummlyItalians know it well, making gnocchi without the right potatoes can be a key for disaster. Imagine making gluten free paleo gnocchi that are potato free as well! …That’s one tough recipe to come up with! I remember my grandpa, when I was a little girl, carefully selecting potatoes from the carriage loaded of produce he would bring home from the fields. He always made sure that my grandma would only used the best, starchier tubers to prepare her infamous gnocchi recipe, that we used to enjoy seasoned with a sage, gorgonzola and Parmigiano sauce. So many wonderful family lunches had this dish as a protagonist!! Today, I want to show you guys how I turn these epic gnocchi memories into reality without potatoes, flour and respecting the paleo, grain free canons as well! How Can You Make Your Gnocchi Be Paleo?!? I know your concerns. And before I tried this recipe, I was very skeptical too. But you know what? Not only is it possible to make this recipe paleo. It’s also possible to make AIP (Auto Immune Paleo) as well, as it’s also free from nightshades (potatoes, tomatoes, eggplants and peppers). The key for the success of this recipe lies in the replacements. And here I really want to stress on the important of using the right kind of squash to replace potatoes. Kabocha Squash, also known as Japanese Pumpkin or Buttercup Squash, has a very distinctive, chestnut like flavor, and its firm and starchy consistency is perfect to replace white potatoes when making potato free gnocchi. As for the paleo, grain free flours we can chose to replace regular wheat flour, cassava is by far the best choice. Starches like tapioca or arrowroot would make your gnocchi taste like glue. Trust me, I made that mistake before and I talk by experience ;( Cassava flour instead, keeps your paleo gnocchi dough nicely together while still keeping their final texture soft and delicious to eat.A Gnocchi Sauce for Everyone! As you’ll have the chance to test yourself, this paleo gnocchi recipe is a much lighter, healthier version of the original. And because I know that you all have different preferences when it comes to seasonings, I prepared two different kinds of sauces: one for the Balsamico lovers (just like me) and one for those who don’t want to give up their beloved cheese sauce (just like my husband)!Food.comThis goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!
