Keepin It Simple (Easy Cooking Book 1)

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Lovely recipes! Definitely saving this for later — good to have a quick recipe for dinner. This is a great post — thank you! I too am overwhelmed by all the healthy eating, meal planning, etc. Your email address will not be published. Recipe Rating. Leave this field empty. This site uses Akismet to reduce spam. Learn how your comment data is processed. Search foodiecrush Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox. Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Email Address. Share Tweet Pin shares.

Related posts:. Comments Meals in bowls are the best! Bowl recipes are the best and you just gave me some great dinner ideas! All of these look spectacular and delicious. Do you ever have days where you are so busy you forget to eat? You were so preoccupied, you actually forgot to feed yourself. No wonder you have [ Not warm at all. How about some soup? Ingredients: Borrowed from Serious Eats 2 tablespoons extra-virgin olive oil, plus more for serving 1 medium onion, finely diced about 1 cup 2 medium carrots, finely diced about 1 cup 2 ribs celery, finely diced about 1 cup 4 [ I am a lassi fiend these days.

I drink them in the mornings and many evenings for dessert. I love the tartness of the yogurt and the mild sweetness of the blueberries. I got on this lassi kick a few weeks [ Yes, you read that heading correctly. This salad is for real and not merely a food fantasy you are having right now. It wound up being the focal point of our conversation because we could [ A fizzy drink that I could toast, clank, and sip while waiting for the winners to be announced. The tangerines were ripe and the champagne chilled to perfection.

These white chocolate chip and macadamia have an decadent, nutty browned butter flavor. Thank you Kate! I love spring and all the bright green vegetables it brings! Hoping for clarity for you and a few nice spring days that bring restoration :. Vinyasa and some good, comforting meals seem like a good bet. Thinking of you! Thanks for this wonderful recipe!

I made it last night and it was like a big bowl of springtime. So glad I discovered your blog recently! Pea season is here! Thanks for highlighting one of our favorite spring vegetables. We want to try this with extra cheese like Pecorino and add some Cremini mushrooms and artichokes. This looks fantastic!!

I am eating this as I type. It is delicious.

Bowls That Know No Boundaries

Thanks for posting this! Glad you enjoyed the dish with pumpkin seeds. Toasted sliced almonds or sunflower seeds might also be nice. Made this with quinoa pasta and zucchini instead of asparagus and freshly shelled peas as a refrigerator cleaner dinner based on the fact that we had the peas. I can confirm at the family enjoyed it so thank you! Thanks, Jim! Thank you for commenting to let me know!

I have just recently discovered your blog, and I love it. Not only do the recipes look great, I am grateful for the tips you have written for those of us who are just starting out in the food blogging world — very helpful.

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Oh, and Cookie looks so cute, I personally think mongrels are the best Result was excellent, truly amazing combination of flavours. I made your spring pea and asparagus pasta last night for dinner. The herbs Italian parsley, chives and mint that I used for the dish were refreshing. It is also one of those pasta dishes that wont surprisingly weigh you down due to a heavy sauce.

Spring Pea and Asparagus Pasta - Cookie and Kate

Great for a week night dinner! Did all the prep work while my kids napped this afternoon and dinner came together in a breeze! Thank you so much!!!! Told my housemate that we were having a healthy dinner and she pulled a face. I actually forgot to put the butter in and it was still delicious.

Recipes Keepin' It Simple with Five (or Fewer) Ingredients

I am now off to plow the rest of your recipes :. It was my first time cooking with asparagus, fresh parsley, and scallions I confused shallots with scallions. My favorite thing about this recipe was the flavoring that the lemon juice added and my last favorite was the big bite of parsley that I took! Thanks a lot! I just made this and threw a cup of the extra pasta water in the blender with an avocado before coating the pasta. I also may have added 3x the garlic.

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  6. I know this is an old blog entry, but I just tried this recipe. It was spectacular. I used parsley and mint and added some white wine with the pasta water. You have a beautiful blog! Oh well! I just halved the pasta and looked forward to all the extra veggies per serving. I also left out the parmesan in favour of this dairy-free substitute I made to try instead. It worked out just fine and overall this dish is amazing! So tasty. It was delicious! I just finished leftovers and made myself a moscow mule using your recipe.

    Thank you for all your great recipes!

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    I made this tonight but made it vegan by doing vegan butter and homemade vegan parmesan cheese, topped with fresh basil from my garden this was AMAZING! Homemade vegan parmesan cheese! Thanks for commenting and providing a review. We used walnuts instead of pine nuts. Very fresh and light. I substituted here and there: rotini,leeks,chives, toasted sunflower seeds, fresh cilantro.

    Added peeled shrimp to the boiling pasta.

    Fluffy Cornmeal Pancakes (7 Ingredients!)

    It was super! This recipe is an oldie but a goodie. I made this again last night and realized when I got home I had forgotten to pick up lemon at the store! This time, I substituted some balsamic vinegar for the lemon, and it turned out delicious! I loved this! I ended up using all of the lemon juice and pasta water and lots of red pepper flakes. Also, I used whole wheat fusilli. You could substitute a vegan parmesan cheese. You want this recipe creamy. Will make again! I have to make something for a potluck and I have all of these ingredients from my CSA box yesterday.

    Do you think this would be good room temp?

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    I will have to cook it earlier in the day and not serve until dinner time. Used chives from my garden which are just blooming now along with grocery story parsley and locally grown asparagus. This worked well, but I think the recipe would even be better with pine nuts. Thanks for the great recipe! My family loved it.