#eatpretty

LINK TO RECIPE: https://simpleseasonal.com/dessert/old-fashioned-cream-cheese-mints-wedding-mints

Repost @peachonomics Pan fried bao with celery, water chestnut, woodear mushroom and pork filling (this is another classic dumpling filling - perhaps lesser known outside China but it’s so delicious! I don’t love celery but I love celery in this!) ground pork is the OG but can sub for minced shrimp or ground chicken. It packs much more veg 🌱 than meat, and thanks to the pre-made dumpling wrapper trick these are easy to make (makes ~28): - Ingredients: 1/2 lb ground pork, ginger (5-6 thin slices - minced), 3-4 stalks of celery finely chopped, 1 c rehydrated woodear mushroom finely chopped, 1/2 c water chestnut finely chopped (I used tinned), 1 scallion chopped, 2.5 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp shao xing cooking wine, 2 tbsp water, and premade dumpling wrappers - Make the filling by combining everything but the wrappers. Give it a good mix in one direction for 1 minute (this helps the filling bind and form a nice ball when you cook it - no need for binders like eggs or corn starch) - Take 1/2 tsp of filling and microwave for 15sec or until cooked. Taste and adjust the amount of soy sauce or sesame oil if needed - Place 1 dumpling wrapper on a flat surface and use a rolling pin to roll it out until it’s about 1.5 times the size of the original - Place a dollop of filling in the middle of the wrapper, wet the edges with water and close it (I used a traditional bao fold by continuously pinching small pleats together until I complete a circle - see my story) - Heat a nonstick pan with 1 tsp of cooking oil (use more oil if your pan is not nonstick), place the baos in it, sear on medium heat for 1 minute, add 3 tbsp or more (depending on size of pan), cover and cook on low-medium heat for 5 minutes. Uncover and cook for another minute on medium heat or until the bottoms are nicely golden and crispy . . . . . #asianfoodrecipes #bao #sffoodie #包子 #baozi #水煎包 #eatpretty #dimsum #asianfoodlover #煎餃 #bayareafoodie #bayareaeats #餃子 #chinesefood #homecooking  #asianfoodie #asianfood #chinesefood #sffood #nycfoodies  #料理写真 #bayareaeats #中華料理  #スタジオエム #다이어트요리 #다이어트레시피 #dumplings #bayareafood #bayareafoodies #homecook https://www.instagram.com/p/COU-noRgDfy/?igshid=1jq72rpxkwnk9

On weekends we waffle... healthy oat waffles anyone? Scroll for video! #supergoldenbakes #breakfastideas #eatpretty #stayhomegetcooking #slimmingworldfriendly #healthywaffles #oatwaffles #slimmingworldbreakfast #slimmingworldfoodie #wafflesforbreakfast https://www.supergoldenbakes.com/healthy-oat-waffles/ (at London, United Kingdom) https://www.instagram.com/p/CD8hgw1hfjQ/?igshid=m4xxq2nvnqjw

Desayuno y merienda a partes iguales 🤗 Aprovechando el calorcito apetecen las frutas y las tostadas fresquitas. Mango y tost de pan de masa madre con aguacate 🥑 Me encanta ponerle por encima semillas de chia, de cáñamo, zumo de limón y sal 😋

{ #pastalover } || source: peachonomics

Everything is better when you make it from scratch! Although my angel hair pasta had more of a resemblance to ramen, it was super flavorful. Flavorful because of the time and dedication it took to transform the eggs and flour into something so plush and mouthwatering. Having to hand crank these delicate sheets of pasta into thinly strings of Italian bliss gave me such a rewarding feeling. But it doesn’t stop there. My own hands used a mortar and pestle to create a refreshingly bright pesto using basil picked fresh from the vine, almonds, roasted garlic, coarse kosher salt, a pinch of lemon juice + zest and to bring it all together, the best damn olive oil my wallet can afford. To top this beautiful dish off, make sure to pair it with some fluffy warm Italian bread, some more of that crisp olive oil and ALWAYS a short glass of soft + fruitful red wine. 🤤 ~•~ #madefromscratch #italianfood #freshpasta #pestopasta #shrimppasta #inmykitchen #onmyplate #eatpretty #eatfreshfood #livefreely #herbsandvirtues https://www.instagram.com/p/B9mVEp7p-4W/?igshid=1o3ineag9138z

Em uma frigideira funda e em fogo baixo, coloque o azeite e metade da manteiga. Quando esquentarem, adicione a cebola e espere que ela sue. Acrescente o arroz e dê uma misturada para refogá-lo. Coloque o vinho e mexa até que o álcool evapore e o líquido seque. Vá adicionando o caldo aos poucos, no máximo duas conchas por vez, e nunca pare de mexer até que o arroz cozinhe. Deve levar cerca de 18 minutos esse processo de colocar o caldo, esperar secar, adicionar mais. Quando tiver na metade desse processo de cozimento do arroz, adicione a pêra. Vá provando o arroz e quando tiver no ponto do seu gosto, adicione o parmesão, misture e, em seguida, o gorgonzola. Para dar brilho, adicione o restante da manteiga e tampe a frigideira até a hora de servir (não demore muito, uns 5 min é tranquilo). Depois é só misturar, triturar as nozes por cima e ser feliz! :)

Olive you so much😍 Focaccia with Kalamata Olives, Sage, Rosemary & Sea Salt by @twocupsflour ⁠ ⁠ -⁠ ⁠ Gibt's was Besseres als den Duft von frisch gebackenem Brot? We doubt it🙅 Besonders, wenn es sich um dieses Focaccia mit Kalamata Oliven, Salbei, Rosmarin & Meersalz von @twocupsflour handelt🤩⁠ Werbung [Verlinkung]⁠ ⁠ ⁠ #foodadventure #moodyfood #postitfortheaesthetic #bakersgonnabake #feedfeed #foodfluffer #rustickitchen #recipeoftheday #rusticstyle #gloobyfood #forkyeah #breadmakersofinstagram #huffpostetaste #foodandwine #still_life_gallery #eatpretty #italianinspired #wherewomencreate #verilymoment #bakersofinstagram #heresmyfood #recipedeveloper #breadrecipe #foodblogfeed #foodstyleguide #moodygrams #focaccia #breadbosses https://www.instagram.com/p/B1wmphjI80g/?igshid=1vle7rg01a3lm