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  • Email : foodanddrink@gmail.com
  • Adress : 47 Rue Old Amrane Hay Mabchour      
  • City: Khouribga
  • Country: Morocco




Popular posts from this blog

Black Bean Tortas with Coconut Chipotle Mayo

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Make this narrow sandwich and let your comment below, because it is so fucking amazing and i made it twice to thrice per week. Makes 4 Tortas Coconut Chipotle Mayo 1 cup canned coconut milk 1/3 cup of your favorite chipotle hot sauce  1/4 cup olive oil  1 tablespoon ground chia seeds 1 teaspoon lemon juice 1/2 teaspoon garlic powder Pinch of salt Creamy Black Beans 1 teaspoon oil 1 yellow onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 3/4  teaspoon ground cumin  3 cups cooked black beans 1 1/2  cups vegetable broth juice of 1 lime Salt to taste Torta Trimmings 4 crusty rolls, split and toasted Lettuce Sliced Tomatoes Sliced red onion Sliced avocado 1- First, make the mayo. Throw all those mayo ingredients in your blender or food processor and run them on high for about a minute so everything is good and mixed. Taste and see if you want more hot sauce. Pour this all in a cup or bowl and store it in the fridge until you
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Lentil Tacos With Carrot-Jicama Slaw

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A little sweet and a little savory.Serve them up with a side of the Creamy Peanut Slaw and blow your taste buds back. Makes 6 to 8 Tacos INGREDIENTS LENTILS 3 cups water  1 cup black lentils, rinsed 1/2 teaspoon olive oil 1/2 onion, chopped 8 ounces mushrooms, cut into bite-size pieces 1 tablespoon soy sauce or tamari 2or 3 cloves garlic, minced 2 tablespoons apple juice 1 teaspoon toasted sesame oil CARROT-JICAMA SLAW 1/2 pound jicama 1 small cucumber 1 carrot 2 tablespoons rice vinegar 1 tablespoon lime juice 1/4 teaspoon salt sweet Fresh Herb Salsa METHOD 1- For the lentils = Bring the water to boil in a medium saucepot over high heat and add the lentils. Turn the heat to low and simmer until tender, about 30 minutes. Drain the excess water and set aside. 2- In a large wok or skillet, heat the oil over medium heat and add the onion.cook until the onion becomes translucent, about 3 minutes. Add the mushrooms and cook until
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Fast & Easy PESTO FLATBREAD PIZZA

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These fast and easy garlicky pesto flatbread pizzas are loaded with crisp tomatoes, basil and arugula for a tasty weeknight supper that can be prepared in only 15 minutes! I adore eat healthy food, however pizza is the one thing we can't surrender. So I needed to share our go-to pizza formula with you that is impeccable when you don't have a great deal of time in the nighttimes and have some remaining veggies that you have to go through. OMG, these flatbread pizzas are so easy to put together and with a delightful mixture of tomatoes, pesto, arugula and crisp basil, I mean you can fundamentally say you are eating a plate of mixed greens! In any event that is the thing that I get a kick out of the chance to let myself know. You have to brush garlic purée over best of every flatbread with the goal that the garlic flavor could heat directly into the pizzas. Try not to avoid this progression! Garlic purée is basically new garlic that is mixed until the point that smooth and
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Biscuits and Gravy

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  Hi guys, Let me show you how to prepare this wonderful breakfast.   By the way, i love start my days with it 😋.   We threw the recipe in the breakfast section, but let’s get real-any time is a good time for biscuits and gravy. Serve it up with a side of Breakfast Greens to really fill out your plate. MAKES ENOUGH FOR 4 TO 6 LENTIL GRAVY 1½ cups green or brown lentils  5 cups water  Salt  ½ small onion, diced  1 teaspoon olive oil  1 teaspoon dried thyme  2 cloves garlic, minced  1⁄8 teaspoon ground pepper  1 tablespoon flour  1 cup vegetable broth  1 teaspoon soy sauce or tamari  1 teaspoon paprika  ½ teaspoon sherry or red wine vinegar   1- Make the gravy: In a pot, bring the lentils, water, and a pinch of salt to a boil.Let those bitches simmer until they are tender and kinda falling apart, about 40 minutes. Prep everything else while you wait or you can do this shit the night before and refrigerate. 2- In a small skillet, sauté the onion in the o
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Oat Flour Griddle Cakes With BLUEBERRY SAUCE

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Having a hard time choosing oatmeal or pancakes for breakfast? Now you can HAVE BOTH. MAKES 8 TO 10 GRIDDLE CAKES 1½ cups rolled oats*  2 tablespoons ground flaxseed  1½ cups plain almond or other nondairy milk  ½ cup oat flour**  1 tablespoon sugar  1½ teaspoons baking powder  ½ teaspoon salt  ½ teaspoon ground cinnamon  Grapeseed or refined coconut oil, for cooking  Blueberry Sauce (recipe opposite) 1 In a large bowl, mix together the oats, ground flaxseed, and almond milk. Stir well to make sure everything is covered and then let it sit for 10 minutes so that those oats soften up. 2 In a small bowl, mix together the flour, sugar, baking powder, salt, and cinnamon. Stir the flour mixture into the wet oats and mix until all that shit is combined. 3 Now it’s time to cook them. Grab a skillet or griddle and heat it over medium heat. Lightly grease the pan with some oil and pour some of the thick batter onto the griddle for each cake. Cook the first side until th
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Mixed Mushroom & Spinach Lasagna

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This is a little complicated but well worth it. Make it when you have got people to impress or when you are lonely. Real talk: this lasagna is better than friends. Makes enough for 6 to 8 people at once or yourself for a week and half. BASIL PESTO 1/3 cup slivered or sliced almonds 1 1/4 cups packed torn basil leaves 2 tablespoons olive oil 2 tablespoons water 1 tablespoon grated lemon juice 1/2 teaspoon grated lemon zest 1/2 teaspoon salt 2 to 3 cloves garlic, chopped Mushroom Spinach Filling 16 ounces button or cremini mushrooms 1 teaspoon olive oil 6 cups spinach Salt 1 pound lasagna noodles Double batch of house Marinara Double batch of Tofu Ricotta Sliced tomatoes - optional INSTRUCTIONS 1- Put all the ingredients for the pesto in a food processor and blend until smooth-ish.  No food processor? chill out. Just put the almonds in a plastic bag and smash them up with a rolling pin or a can until they are tiny, and chop the rest of that up super
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Chicken thighs with cucumber & cashew salad

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This sweltering chicken and cool noodle plate of mixed greens consolidates splendid lime and bean stew flavors to zest up a late spring lunch.  Each serving gives 544kcal, 42g protein, 60g starch (of which 17g sugars), 15g fat (of which 3g soaks), 3g fiber and 3.3g salt.  Planning time ==> under 30 mins Cooking time ==> 10 to 30 mins Serves ==> Serves 4 Ingredients For the zesty chicken thighs  3 tbsp angle sauce  naturally ground dark pepper, to taste  3 garlic cloves, peeled, squashed  2 vast red chillies, finely slashed  2 tsp sugar  8 chicken thighs, bone and skin evacuated  2 tbsp vegetable oil  For the cucumber and cashew serving of mixed greens  3 tbsp lime juice  3 tbsp caster sugar  200g/7oz vermicelli rice noodles  2 cucumbers, divided and daintily cut  little modest bunch crisp mint takes off  4 spring onions, cut finely  2 tbsp cashews, pounded  Method 1-For the zesty chicken thighs, whisk the fish sauce, pepper,
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