Create Your Own Food “Rules” with Michael Pollan | MasterClass
Create your own food rules with NYT bestselling author, Michael Pollan.
Lessons in this online class on intentional eating include:
• Rethink Your Relationship With Food
• Confront Barriers to Intentional Eating
• Discover Where Your Food Comes From
• Field Trip: City Slicker Farms
• Face the True Cost of Industrial Meat
• Follow Food Rules
• Eat Food
• Not Too Much
• Eat Mostly Plants
• Balance Coffee and Sugar Consumption
• Stir Up a Passion for Cooking
• Celebrate the Communal Meal
Learn more about Michael Pollan on MasterClass at
More from MasterClass:
• Ron Finley Teaches Gardening: masterclass.com/RF
• Alice Waters Teaches the Art of Home Cooking: masterclass.com/AW
• Roy Choi Teaches Intuitive Cooking: masterclass.com/RC
About MasterClass:
MasterClass is the streaming platform where anyone can learn from the world’s best. With an annual membership, subscribers get unlimited access to instructors and classes across a wide range of subjects. Stream thousands of lessons anywhere, anytime, on mobile, desktop, and TV.
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Yogurt Biscuits with Siggi Hilmarsson | Food52
There are normal biscuits, and then there are biscuits that will turn you into a biscuit person. We partnered with siggi's to share our go-to recipe. SUBSCRIBE TO FOOD52 ►►
ARTICLE HERE ►►
Siggi Hilmarsson is “not really a biscuit guy,” nor much of a baker—or so he said, having already signed on to make biscuits in the Food52 test kitchen. Luckily, he had editor Sarah Jampel to coach him, not to mention an ace recipe from contributor Posie Harwood. MORE FROM SIGGIS ►►
INGREDIENT LIST (Makes 5 extra-large biscuits, 10 small biscuits)
2 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plain yogurt (non-fat, full-fat all work nicely)
1/2 cup milk (any type)
FULL RECIPE HERE ►►
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ABOUT FOOD52
As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
വായിൽ വെള്ളമൂറും കണ്ണൂര് കച്ച് കാണാതെ പോവല്ലേ |kannur special kach recipe michis kitchen
puli aavshyathin
mulak podi erivin anusarich
upp paakathin
vinager aavashyathin
pachulak 2
thakali onn
veluthulli 2,3 alli
malliyila aavshyathin
kakkiri, mango, lotta etc
Pasta recipe! BUCATINI WITH LEMON GARLIC CHIVE PESTO
Grab a fork and get twirling – we’re serving up BUCATINI WITH LEMON GARLIC CHIVE PESTO and everyone’s welcome to try.
Nothing about this gorgeous pasta recipe is complicated save for one ingredient that is in season for only a short period of time. Since we’d love you to relish the simplicity of this awesome dish, we’ll get right into the things that make it so memorable.
GARLIC SCAPES – Garlic scapes come into season in late spring/early summer, so the window of opportunity to enjoy them is rather small. That said, these curly, vibrantly flavoured thin green stalks add a welcome hint of garlic without overpowering a recipe.
I usually find garlic scapes at farmer’s markets and often ask my favourite produce providers to reserve some for me; they’re always happy to oblige.
GARLIC CHIVES – Sometimes referred to as Oriental garlic or Asian chives, garlic chives are a perennial herb that delivers wonderful flavour to this dish. They can be used as a garnish, we like them chopped and sautéed in the sauce or more spectacularly used in making the pesto that we’re now head-over-heels in love with. Garlic chives - find some, grow some, try some!
PESTO – Pesto is a superbly versatile accompaniment that we often add to dressings, marinades, and in this case, the actual pasta sauce. Making a pesto couldn’t be easier, yet we pushed the flavour envelope by making it with garlic chives.
The recipe for this garlic chive pesto is detailed below but you can also use a more traditional WALNUT PESTO. Click HERE to view our City Slicker video.
PASTA – As with all our pasta recipes, we encourage you to make the recipe using your favourite pasta. We used bucatini for this recipe because of the way the cream sauce clings to the long, thick noodles.
LEMON CREAM SAUCE – We think there’s something magical about the lemon and dairy combination in this pasta sauce. When reading the recipe or watching the video, feel free to flip the quantities of milk and cream for a more or less creamy sauce.
Of course, you might be tempted to add more vegetables to the recipe but we suggest keeping the enhancements to a minimum. The inclusion of the garlic scapes and chives, pesto and Parmesan is all this pasta dish needs.
SIDE WISE – Presenting Parmesan, a bit more pesto and black pepper on the side will give your guests the opportunity to boost their dish with their favourite flavours. Never surprises me that guests do so, not because the dish needs more, but rather to add to their enjoyment of it.
This BUCATINI WITH LEMON GARLIC CHIVE PESTO is a seasonal favourite that delivers fabulous flavour and superior, good taste. Looking for a complete menu idea? Start off with our ABC FLATBREAD, serve this pasta as the main, and then finish the evening with an easy to prepare STRAWBERRY RHUBARB CRISP.
‘Tis the season to enjoy the taste of summer in our BUCATINI WITH LEMON GARLIC CHIVE PESTO.
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
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Tender SIRLOIN TIP ROAST recipe!
#weekendatthecottage #easydeliciousrecipes #sirlointiproast
For the full recipe:
Preparing a SIRLOIN TIP ROAST from Ontario’s acclaimed BLACKVIEW FARM has us believing in the superior taste of grass-fed beef.
I ordered a SIRLOIN TIP ROAST and here are my tips on how to best prepare it:
ROOM TEMPERATURE – It’s very important to begin this recipe with a roast that has been brought to room temperature. Take your roast out of the fridge about an hour and a half before you prepare it for roasting. This ensures the roast will cook evenly.
SEASONING – Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.
ROAST TIME – The best way to achieve your desired doneness is to use a meat thermometer. See our AMAZON LINKS if you don’t have one. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our SPICED LIME GINGER CARROTS and our light and fluffy GARLIC MASHED POTATOES. One final suggestion - head HERE to see our 1 minute City Slicker video on how to prepare YORKSHIRE PUDDING.
A final thank you to BLACKVIEW FARM for the superior roast used in the preparation of this post. You can visit them at blackviewfarm.com
Perfectly prepared SIRLOIN TIP ROAST - there’s nothing quite like it. Enjoy!
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Healthy VEGETARIAN STUFFED PEPPERS - Vegan | Gluten-Free
Healthy. Easy. Vegan. Delicious. Gluten-free. A few words to describe these VEGETARIAN STUFFED PEPPERS that the whole family will enjoy.
Full recipe at:
I suggest you add these VEGETARIAN STUFFED PEPPERS to your weekday meal rotation. They're easy to make and fabulously healthy and 100% vegetarian, vegan and gluten-free. They are so tasty and light on the tummy. That’s pretty perfect!
Before I list the highlights of this dish, let me first offer a suggestion on how to approach it – make this recipe your own. Aside from baking them as suggested, and for sure spooning a vegan version of our RICH TOMATO SAUCE on top, I encourage you to use your imagination and build your own unique flavour profiles, selecting the vegetables you most enjoy.
BELL PEPPERS – Red, green, yellow or orange, bell peppers are an excellent source of vitamins A and C plus dietary fibre. Ultimately though, bell peppers are key to this recipe for their appearance and function. The colours you pick will be key to the bold and beautiful presentation. The shape and hollow interior of the peppers are the perfect vessels for our stuffing.
QUINOA – Although I’m a big fan of stuffing peppers with the traditional meat and rice combination, quinoa seemed like an ideal option for this vegetarian version. Not only is this ancient grain jammed with protein, it’s also gluten-free. Cook the quinoa beforehand by simply steaming or boiling it, and remember that it almost triples in size when cooked (use ¼ cup of cooked quinoa per pepper as a guide).
VEGETABLES – I’ve come to appreciate a combination of both raw and cooked vegetables in these stuffed peppers to add to their flavour profiles. I like to sauté onions, garlic, mushrooms and celery to bring out their flavour, as well as root vegetables and sweet potatoes to soften them up a bit. Additional vegetables such as zucchini, asparagus, green and yellow beans, tomatoes and corn can be added to the stuffing mix raw; they’ll soften up nicely when the peppers are baked.
TOMATO SAUCE – The addition of a rich tomato sauce is the perfect topper for these beauties. Head to our 1-minute City Slicker video on how to make this favourite sauce, BUT swap out the butter for canola oil to create a dairy-free version that will satisfy all the vegans out there.
COOK TIME – Baking our stuffed peppers for 45 minutes at 375°F, followed by a final 15 minutes with the oven boosted to 400°F yields peppers that still have a bit of bite to them. Feel free to adjust the cook time and bake longer if you’d like them a bit softer.
Back in the day, I used to serve these VEGETARIAN STUFFED PEPPERS with a dollop of cream or yoghurt to add a bit of rich, creamy flavour. We’ve omitted this step in keeping with our objective of presenting a completely vegan version, but again, feel free to enjoy it as you wish.
Looking for something to serve with these? How about a tasty cup of soup before digging into your peppers? Try our CURRIED SQUASH SOUP WITH COCONUT - it’s fabulous too!
These easy-to-prepare VEGETARIAN STUFFED PEPPERS are a healthy alternative for your next meal. Enjoy!
For more great ideas and the FULL RECIPE, please visit us at weekendatthecottage.com
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