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hipsterfood:

Easy Almond Milk
We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!
Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.
What you’ll need:
almonds, about .5-1.5 cups depending on how much you want to make
water!
a blender
a mesh bag (like we used in our chai concentrate the other day)
a funnel
a large bowl, preferably with a spout
bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)
How to make it:
Pour the almonds into the large bowl, then cover with water. Leave them to soak for a couple of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)
*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)
This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)
If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.
Enjoy! :)

hipsterfood:

Easy Almond Milk

We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!

Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.

What you’ll need:

  • almonds, about .5-1.5 cups depending on how much you want to make
  • water!
  • a blender
  • a mesh bag (like we used in our chai concentrate the other day)
  • a funnel
  • a large bowl, preferably with a spout
  • bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)

How to make it:

  1. Pour the almonds into the large bowl, then cover with water. Leave them to soak for a couple of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
  2. Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
  3. In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
  4. Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
  5. Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)

*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)

This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)

If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.

Enjoy! :)

Breakfast Casserole with Chipotle Corn Salsa

Ingredients: 

8 eggs 
Spinach 
Country hash 
Trader joes Cowboy Caviar
Pillsberry crescent roll
Cilantro
Chipotle tabasco

Breakfast Casserole with Chipotle Corn Salsa

Ingredients: 8 eggs Spinach Country hash Trader joes Cowboy Caviar Pillsberry crescent roll Cilantro Chipotle tabasco
I la-la-love Mexican food! One of the biggest perk of living in southern California is the amazing Mexican food that is readily available, but unfortunately most Mexican dishes is mucho calories. I especially love Mexican rice, so I made my own healthier version; the dish was extremely flavorful and I will definitely be making it again. Enjoy! 

Ingredients:

2 cups of brown rice 
Tomato paste 
1 cube chicken flavor bouillon 
Chipotle peppers

Directions:
Boil brown rice, water and chicken bouillon cube. Put peppers in food processor with fresh tomatoes (optional). When the rice is 3/4 cooked add the tomato paste and chipotle peppers. When rice is fully cooked let it cool, then enjoy!

I la-la-love Mexican food! One of the biggest perk of living in southern California is the amazing Mexican food that is readily available, but unfortunately most Mexican dishes is mucho calories. I especially love Mexican rice, so I made my own healthier version; the dish was extremely flavorful and I will definitely be making it again. Enjoy!

Ingredients:

2 cups of brown rice
Tomato paste
1 cube chicken flavor bouillon
Chipotle peppers

Directions:

Boil brown rice, water and chicken bouillon cube. Put peppers in food processor with fresh tomatoes (optional). When the rice is 3/4 cooked add the tomato paste and chipotle peppers. When rice is fully cooked let it cool, then enjoy!
Grilled whitefish

Grilled whitefish

                               Panang Curry  
                   || Prep time: 10 minutes || Cooking time: 1 hour || 
Panang Curry is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds,garlic, shrimp paste and salt, and sometimes also shallots and peanuts. If you don’t have those ingredients you can buy pre-made panang curry paste at most Asian markets
Ingredients 
Chicken 
Thai basil
pre-sliced mushrooms
2 cans of coconut milk
1 red bell pepper 
1 bushel of cilantro
1/2 red onion diced
2 cups of chicken stock 
2 garlic cloves
1 diced shallot
1 teaspoon of peanut butter 
1 teaspoon of soy sauce 
2 lemons 
3 cups of brown rice cooked separately 
Preparation

Clean and cook brown rice ( or whatever carb you prefer) separately 
Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add garlic and shallots, add chicken, add onions, red peppers, and mushrooms
Once a majority of the chicken is cooked add 1 can of coconut milk then soon after, slowly add panang curry paste, add peanut butter if necessary add second can of coconut according to creamy preference 
Put a lid over the skillet on medium heat, and let all the ingredients cook together for at least 20 minutes. 
Add thai basil, squeeze fresh lemon and stir. Serve hot

                               Panang Curry  

                   || Prep time: 10 minutes || Cooking time: 1 hour || 

Panang Curry is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppersgalangallemongrasscoriander rootcoriander seedscumin seeds,garlicshrimp paste and salt, and sometimes also shallots and peanuts. If you don’t have those ingredients you can buy pre-made panang curry paste at most Asian markets

Ingredients 

  • Chicken 
  • Thai basil
  • pre-sliced mushrooms
  • 2 cans of coconut milk
  • 1 red bell pepper 
  • 1 bushel of cilantro
  • 1/2 red onion diced
  • 2 cups of chicken stock 
  • 2 garlic cloves
  • 1 diced shallot
  • 1 teaspoon of peanut butter 
  • 1 teaspoon of soy sauce 
  • 2 lemons 
  • 3 cups of brown rice cooked separately 

Preparation

  • Clean and cook brown rice ( or whatever carb you prefer) separately 
  • Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add garlic and shallots, add chicken, add onions, red peppers, and mushrooms
  • Once a majority of the chicken is cooked add 1 can of coconut milk then soon after, slowly add panang curry paste, add peanut butter if necessary add second can of coconut according to creamy preference 
  • Put a lid over the skillet on medium heat, and let all the ingredients cook together for at least 20 minutes. 
  • Add thai basil, squeeze fresh lemon and stir. Serve hot

                                          Healthy Lasagne 

                   || Prep time: 30 minutes || Cooking time: 1.5 hours || 

I’ve always wanted to try to make lasagne, I scoured through Pinterest to find a healthy version of the classic italian dish. I read a lot of recipes and scrutinized every ingredient to make sure it was healthy enough to have without feeling guilty. At the end I made an amazing healthy lasagne with a lot ingredients that I already had. 

Ingredients 

  • 1 box of whole grain lasagne noodles by Eating Right ( this box had so much more pasta then I anticipated. I found it at Ralph’s)
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 3 cups chopped frozen spinach
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 25-ounce jar marinara sauce, preferably lower-sodium, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 cups of Polly-O ricotta cheese
  • 1 egg
  • 1 pound of ground turkey

Preparation

  1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add meat and marinara sauce, stirring often, until the meat (or vegetables) is completely cooked. 
  3. Place ricotta cheese, frozen spinach and egg into a large bowl. Mix all the ingredients 
  4. Start layering- wipe out the pan add olive oil all around, and spread 1 cup of the marinara sauce in the bottom, then layer noodles, then add ricotta on next layer, then add another layer of noodles with mozzarella cheese, repeat until you run out of ingredients, or space in your baking sheet. 
  5. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle dish with mozzarella and cook, covered, until the cheese is melted through, 1 to 2 minutes. Serve hot.