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nemiancannon · 4 years

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Compilation

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nemiancannon · 4 years

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good things will happen 🧿

things that are meant to be will fall into place 🧿

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nemiancannon · 4 years

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I never related to a shirt so much.

cc: @femalecollective

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nemiancannon · 5 years

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Oh no! You have to cook for unforgiving family or friends!

All right we’ll know the situation

The relatives are in town or friends from out of state of coming to visit and they know you love cooking and they know you like follow this awesome food blog, so they’re going to expect you to make something delicious for them

But you know these people and it’s hard as hell to cook for them

Whether it be Chad from high school, your own lovingly devoted parents, or great at Emma with the weird hairy mole, what are you going to do!

Well fear not! I have found some recipe Perfect for the judgy carnivore in your life!

So the only thing you have to put up with now is the awkward conversations about when you’re getting married and what you doing with your life

Eggs In Purgatory

2 tablespoons extra-virgin olive oil, more for drizzling on toast

2 large cloves garlic, 1 thinly sliced and 1 halved

Pinch of red-pepper flakes, more to taste and for serving

1 (28-ounce) can diced tomatoes

½ teaspoon fine sea salt, more to taste

¼ teaspoon black pepper

1 large sprig fresh basil or rosemary, or a pinch of dried rosemary

2 tablespoons grated Parmesan, more for serving

1 tablespoon unsalted butter, more to taste

6 eggs

Sliced crusty bread, for serving

Small handful chopped basil or parsley, for garnish

In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.

Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.

Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won’t cook through, so don’t skip that step.)

While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.

To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.

Vegetarian Pot Pie

1 tablespoon unsalted butter

2 small heads fennel, finely chopped (about 3 cups)

½ medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces white button mushrooms, sliced (about 5 cups)

1 small russet potato, peeled and diced small (about 2 ½ cups)

¼ cup all-purpose flour

1 cup low-sodium mushroom broth

1 cup whole milk

1 cup frozen baby green peas

¼ cup thinly sliced fresh chives

¼ cup parsley

1 tablespoon white vinegar

1 large egg yolk

7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Stuffed Taco Bell Peppers

4 medium/large bell peppers (Try to find peppers with flat bases that can stand upright.)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

1 cup quinoa, rinsed and drained

1½ cups vegetable stock

1 15-ounce can of black beans, drained and rinsed

1 cup corn

½ cup enchilada sauce

Sour cream

Guacamole

Cheese

Cilantro

Preheat oven to 350˚F (180˚C).

Wash and dry the peppers.

Using a sharp knife, take off their tops and remove the seeds and pith.

Arrange the peppers in an oven-safe dish so that they stand upright.

Bake the peppers for 20 minutes.

While the peppers are baking, begin cooking the quinoa.

Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.

Add garlic and cook for an additional 2 minutes.

Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.

Add the vegetable stock. Bring to a boil over high heat for 2 minutes.

Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.

Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.

Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.

Generously top with cheese and return to the oven for an additional 20 minutes.

Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.

Make this recipe vegan but using vegan cheese and opting out of sour cream

Tuscan Bean Soup

2 tablespoons Olive Oil

1 yellow Onion, chopped

2 tablespoons Chopped Garlic

1 bunch Kale, stems removed

8 cups water

6 cubes vegetable bullion

1 can diced tomatoes

6 white potatoes, peeled and cubed

2 cans canpellini beans, drained

1 tablespoon Italian seasoning

2 tablespoons dried parsley

Salt and pepper

Soften onions and garlic in oil over heat

Stir in kale and cook until wilted

Stir in water and vegetable bouillon

Add Tomatoes, potatoes, beans, Italian seasoning and parsley.

Simmer for 25 mins

Vegetable Jumbalaya

¼ cup extra-virgin olive oil

1 medium sweet onion, sliced

2 stalks celery, cut into ½-inch slices

2 medium carrots, cut into ½-inch slices

1 medium red bell pepper, sliced

3 to 4 cloves garlic, minced

1 teaspoon hot smoked paprika

⅛ teaspoon ground cayenne pepper

2 teaspoons dried oregano

1 teaspoon dried thyme leaves

2 bay leaves

Kosher salt

freshly ground black pepper

15-ounce can diced, fire-roasted tomatoes

1¼ cups white rice

2½ cups vegetable broth

15-ounce can black-eyed peas, drained and rinsed

8-ounces frozen cut okra

hot pepper sauce

handful chopped celery leaves or fresh parsley

Heat the olive oil in a 10-inch skillet or braiser over medium-high heat. Add the onion, celery and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become a bit soft. Add the red pepper and continue to cook for about 3 minutes. Add the garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Stir to coat and add the tomatoes. Cook for 2 minutes. Add the rice. Stir to coat. Add the vegetable broth and stir.

Cover the pot, increase the heat a bit and bring to a boil. Immediately reduce the heat to a simmer. Cook the rice covered for 10 minutes. Add the black-eyed peas and okra just over the top of the rice and cover. Cook for an additional 10 to 15 minutes or until the okra is tender and the rice is cooked. Remove from the heat, keeping the pot covered and allow it to sit for 5 minutes before serving.

Stir and fluff the rice with a large fork. Top with your favorite hot sauce and a handful of chopped celery leaves or parsley.

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nemiancannon · 5 years

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Hey, I started a playthrough of Spider-Man on the PS4 since far from home came out. So please give it a chance. I also posted a new legend of Zelda video.

#spiderman #spider man far from home #spiderman ps4 #legend of zelda #YouTube #video games #please #subscribe

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nemiancannon · 5 years

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