eggat30paces
Siriusmo - Nights Off
645 plays

partagetalife:

Siriusmo - Nights Off

uqqu:

824706:

uqqu replied to your post: actually i think i’m gonna make homema…

Can u post how u did this??

yeth!!

for the dough it’s 1 egg & a lil bit of salt & i just used about 2 cups??? of uncooked spinach & kale i’m not really sure how much. & i cooked them down in a pan with some water until they were soft & then blended that together with the egg & salt in a blender. then you put that into a big bowl & put about 1 1/2 cups of flour in and mix it all up. if it’s really sticky put some more flour in there & then just knead it until it all comes together & then you let it sit for a lil bit & roll it out as thick or thin as you’d like and cut it up however you want or use a pasta roller if you have one

oh and fresh pasta doesn’t take long to cook at all!!! only a few minutes so keep a close eye on it 

& for the sauce i’m going to saute some garlic & a bell pepper (i’m using a green one this time) & then mixing in a can of diced tomatoes & a can of tomato paste & some herbs my mom got from a coworker & then towaards the end i’m gonna mix in some spinach & kale so it just wilts into the sauce & if the sauce gets too thick you can put a lil water in it to loosen it up (it’ll look like there’s barely any sauce but the flavor will spread out over your pasta)

i’m reblogging this to save it!!! bc i’m gonna make it this weekend =)

heyfranhey:

Caramelized Peach & Oat Pancakes

COOKIE + Kate writes:

Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.

Recipe here.

f0o0od:

grilled cheese with avocado and tomato pesto

theweekmagazine:

The complete guide to cooking eggs every which way

You’ve had scrambled eggs. You’ve had poached eggs. But have you had poached-scrambled eggs?

totallyspocked:

tarot-sybarite:

healthier-habits:

If you love cilantro and lime … Cilantro Lime Chicken Tacos (crockpot style) - 1 lb. boneless skinless chicken breasts, juice from 2 limes, 1/2 cup of cilantro, 1 packet of taco seasoning, 1 teas. dried onions, 1/2 cup of water. Put all ingredients into crock-pot. Cook on low all day, or set crock-pot to high and cook for four(ish) hours. Shred, stir well. Spoon into soft taco tortillas.
Click here for full directions!

Okay, you guys, I did this recipe for supper tonight, but instead I used:
2 lb pork shoulder, ‘cause I didn’t have any chicken
1/2 cup lime juice
1 cup water
1 packet Goya sazon (cilantro y achiote) ‘cause I didn’t have any taco seasoning
1/2 tablespoon of ground coriander
1 teaspoon garlic powder
1 teaspoon devil’s dung
sea salt and freshly ground pepper to taste
Roasted in my oven at 350 degrees for an hour.  I served it with black beans and salsa in a tortillas.
OH MY LORD.  ASTONISHING.  I’m sure it would be good with chicken, too, but trust me on this—pork works, too!

totallyspocked:

tarot-sybarite:

healthier-habits:

If you love cilantro and lime … Cilantro Lime Chicken Tacos (crockpot style) - 1 lb. boneless skinless chicken breasts, juice from 2 limes, 1/2 cup of cilantro, 1 packet of taco seasoning, 1 teas. dried onions, 1/2 cup of water. Put all ingredients into crock-pot. Cook on low all day, or set crock-pot to high and cook for four(ish) hours. Shred, stir well. Spoon into soft taco tortillas.

Click here for full directions!

Okay, you guys, I did this recipe for supper tonight, but instead I used:

  • 2 lb pork shoulder, ‘cause I didn’t have any chicken
  • 1/2 cup lime juice
  • 1 cup water
  • 1 packet Goya sazon (cilantro y achiote) ‘cause I didn’t have any taco seasoning
  • 1/2 tablespoon of ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon devil’s dung
  • sea salt and freshly ground pepper to taste

Roasted in my oven at 350 degrees for an hour.  I served it with black beans and salsa in a tortillas.

OH MY LORD.  ASTONISHING.  I’m sure it would be good with chicken, too, but trust me on this—pork works, too!

gastrogirl:

garlic butter shrimp and quinoa.

andythanfiction:

matori:

joanjettofarc:

delanowhere:

soundlyawake:

21 Ways You Can Take Mashed Potato To The Next Level

i wonder if joanjettofarc has seen this

be still, my beating heart

hot damn

Protip: To take it to God Tier, try it with other mashed rooty things like yam, sweet potato, turnip, rutabega, parsnip, yucca, taro, celerac, or cassava. They all have unique flavors and textures and you can get awesome new things, but the same techniques will still work!

daft-punks:

"Cecil. I need you to get the word out that clocks in Night Vale are not real. I have not found a single real clock— I have disassembled several watches and clocks this week and all of them are hollow inside."

[listen]

bethechangeyouwant:

little-audrey:

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients: 12 ounces pasta (Shown  Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

great Zeus’s beard this stuff is good. it’s also really easy and cheap and smells wonderful when it’s cooking. MAKE THE THING.

I’ve made this multiple times before and you should too

bethechangeyouwant:

little-audrey:

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients:
12 ounces pasta (Shown  Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Optional Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.

Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

great Zeus’s beard this stuff is good. it’s also really easy and cheap and smells wonderful when it’s cooking. MAKE THE THING.

I’ve made this multiple times before and you should too