Hamburg, Hamburg, DE
I learned of granizados when I lived in Spain. They are water-based, dairy-free frozen treats with a slush like texture. One of the most traditional granizados is lemon flavored, but when it is hot, a granizado de café is a wonderful way to get your coffein hit and a cool treat at the same time. Classically the liquid is put in the freezer and has to be scraped every thirty minutes. This makes it quite time consuming. But if you own a blender or smoothie maker you can side track this easily and have a treat whenever you like it with minimal prep time!
Who doesn't love Italian coffee and treats?!
This design features a few of my favorites: Gelato, Biscotti, Latte, Macchiato, Cappucino, Mocaccino, Espresso Doppio, Pizzelle, Caffe Romano, Bomboloni, Affgogato al Caffe, Caffe Shakerato, Torta Caprese...
Time to book my next trip to Italy!
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recently added recipes
Laksa is an amazingly rich, fragrant spicy yet creamy coconut broth with noodles and classic toppings such as fried tofu puffs, chicken and lime. A Malaysian icon, laksa is also found in other South East Asian countries such as Singapore and Indonesia. You can also switch it up with different types of meat, vegetables, seafood or tofu.
Our family favourite. The wings can be shaped by discarding the tips and removing the two bones of flat/wingette. All meat of the wing is pushed to the top of the drumette bone. For an easier shaping option, use only the drumette and push the meat to the top end. Clear the shaft of the bone with a knife. Cut off the knuckle at the lower tip from the drumette bone for a nice presentation.
1/4 c. Soy sauce
2 tb. Honey
2 t. Chopped fresh ginger
2 t. Chopped garlic
1 tb. Hot Sauce
1 tb. Packed brown sugar
4 Boneless, skinless chicken breasts
Mix Soy sauce, honey, ginger, garlic, & hot sauce, set aside.
Dredge chicken in flour, salt & pepper mixture.
Fry in hot oil in batches, about 1 minute per side. Pour sauce over chicken
and simmer uncovered, 8-10 minutes until sauce thickens.
Serve with rice and vegetable of your choice.
In Italia il broccolo è una tipica verdura invernale di cui nulla si butta.
Le foglie diventano un croccante aperitivo.
Il gambo una vellutata o una dadolata in padella.
Le cime rendono la pasta invitante saporita e colorata!
We are cooking at home more than we ever have. Trying to come up with a variety of new has been a challenge. This easy recipe has become a lunchtime favorite. It is quick, easy, and makes good use of leftover vegetables we might have on hand.
1 pkg Sea Tangle Noodle Company Kelp Noodles
1 ctr Kettle & Fire Turmeric Ginger Bone Broth
2 tbsp coconut aminos
1 tbsp avocado oil
6 garlic cloves, minced (I usually add more!)
1/2 onion, diced
1/2 head of cabbage, shredded
2 carrots, julienned
Salt and pepper to taste
2 scallions, chopped (optional)
1/4 cup cilantro, chopped (optional)
Optional additions: fish sauce, curry paste, or hot sauce of choice
Prep time: 15 min
Cook time: 20 min
In a large sauce pan, heat the avocado oil & sauté the onions, garlic, and salt and pepper. Once the onions are translucent, add the cabbage and carrots (really, any leftover vegetables on hand will work), cook until soft.
Add the bone broth, coconut aminos, and Kelp Noodles. Bring to a low boil, reduce heat to keep warm.
When ready to eat, ladle into bowls and garnish with scallions & cilantro, and ENJOY!