recipe
Best recipes from the Feast community cookbook for your home kitchen.
Simple Late Night Recipes
Have you ever had one of those nights where you are just too exhausted to take a long time making very big meals? Here are a few quick meals that will set your taste buds in motion. The first meal is a mixture with black beans, green beans, and black-eyed peas. A can of each thoroughly rinsed poured into one Medium sized or larger pan. Add a little butter or substitute for butter, just enough to absorb into the ingredients. Add soul food seasoning along with cumin. About a half of a teaspoon for the soul food seasoning and a pinch of cumin.
By Shelly Bartley8 years ago in Feast
Gluten and Dairy Free Chicken Recipes
Many people on a dairy-free diet find real butter does not bother them when eaten on occasion. I am one of them and so you will find some recipes calling for real butter. If you avoid butter, please simply replace this ingredient with your butter replacement alternative or a healthy oil of your choice. I find avocado oil is a nice replacement when butter is called for.
By Paula C. Henderson8 years ago in Feast
Bougie Clams and a Costco Table
Fennel and quartered onions sweat. Enter a healthy dash of coriander for good measure. A good glug of Grigio gets the crispy bits off of the bottom. My grandma’s enameled pot is a fickle mistress. Corn and potatoes are optional. The butter, however, is not. This isn’t a piece for vegetarians; you can read on, but some animals were hurt in the making of this piece. Bivalves to be specific.
By Zach Grattan8 years ago in Feast
Strawberries and Chocolate Milk Overnight Oats
I have not at all stopped eating overnight oats, whenever I have the chance to make a nice jar of that wonderful breakfast. A few days ago, however, I found a delicious new way of eating overnight oats. Instead of regular milk, I used chocolate milk.
By Wendy Wachtel8 years ago in Feast
#Table Dance Talk: Chicken Parmesan Burgers
I am a die-hard burger lover, and I have no shame about it! I love the creativity that oozes between an artisan bun. The tropical flavors of fruit and marinades to dress burgers have always been my driving passion for trying as many as I can.
By Ashley Terrell8 years ago in Feast
Ma's Classic Brown Bread
Now, let me ask you. Who doesn't enjoy a fresh, delicious, fluffy and wholesome slice of brown bread from time to time? I mean, yeah, white bread is good and all, whole wheat... not too bad either. But listen, this isn't your typical brown bread recipe you Google a day or two before Mom and Dad are expected to show up for a baked beans lunch and you look to impress them with a nice side of BB, no. This recipe is a special one to me and I asked for it because I couldn't go any longer without knowing how to make this exact brown bread. My good friend's mother shared this recipe with me after plenty of nagging, and her father passed it down to her. Her father worked for the Canadian Navy as the lead cook on the ship, or what he liked to be called the "nautical chef of the sea." The reason it is a unique recipe is because it's quick and the taste is next to none. Firstly, the brown bread only takes a couple hours to bake, where typically it can be a day or two ordeal while we anxiously wait as drool runs down the corner of our mouth. Second, the taste is amazing. I wouldn't lie about that. Back in the day as the crew of seaman worked hand over fist hard all day and faced the everyday struggles out at sea, they worked up quite a hunger and disappointment at lunchtime was no option. So listen, although you won't be enjoying this meal at sea after a hard day's work, it still won't disappoint and the last thing you will do is disappoint your Mom and Dad when they arrive for baked beans and brown bread. Try it and enjoy!
By Devon Earle8 years ago in Feast
Homemade Gnocchi
Ingredients: 4 Medium Russet Potatoes 2 Cups All Purpose Flour (Extra for dusting) 2 Eggs (Lightly Beaten) 1 Tablespoon Garlic Powder 1 Teaspoon Salt 1 Tablespoon Unsalted Butter 1 Jar of Marinara or 1 1/2 Stick of Butter Chopped Basil to taste (For Buttered Version)
By Mikaela Ann8 years ago in Feast
Sugar Cookies
Sweets have always been my thing, but of late, I bake them more than I eat them. I’ve found that baking greatly helps with my depression and anxiety, mainly because I am doing something with my hands. It’s all fine by me; I bake them and the boyfriend eats them all, and lately we’ve both had this idea that since I want to advertise and sell homemade books of poetry, we’ve been thinking of baking a lot of goodies and selling them alongside my books at Drum Circle every Sunday at Liberty Park here in Salt Lake City. As a child, my mom was instructed to feed me peanut butter cookies to put weight on me, and I remember how much fun it was when she’d get the eggs, peanut butter, and sugar out and let me roll the dough into little balls before pressing them down with a fork. It was even better when my dad came home and grabbed the fresh ones, telling me I was a great cook and needed to make more. As I got older, I started branching out and making my own variations of each cookie, intent to eat the dough rather than eat the baked goods. That still stands today! I keep having to tell myself to put the dough on the cookie sheet instead of in my mouth! There’s just something about uncooked cookies that makes the process fun. Culinary schools will tell you not to eat raw cookie dough because of the egg, but our grandparents ate dozens of raw eggs after school every day when they were younger (a story my grandfather loves to tell). Let’s face it, cookie dough is like ice cream. It helps take all the bad away after a nasty breakup, if not doing a way better job than ice cream.
By Montana Rose8 years ago in Feast
Vegan Spaghetti Bolognese. Top Story - April 2018.
Before going vegan, spaghetti bolognese was one of my favourite meals. I remember when mum would say it was spaghetti night, I would be very excited! I had to make sure when going vegan that I could make the meals that I have always enjoyed, but veganized, and I think with this recipe I have succeeded.
By Keira Asha8 years ago in Feast
