New video by Tastemade on YouTube

Grain Bowls | Struggle Meals
Grains turn to gains! High in protein, affordable in price, Frankie is cookin' up 3 grain bowls! Tuna Salad Grain Bowl Ingredients For the tuna salad bowl: • ½ cup quinoa • 1 cup water • 1 teaspoon kosher salt • 1 (5 ounces) can albacore tuna in water, drained • 1 ripe avocado, divided • 1 tablespoon mayo • ½ teaspoon kosher salt • ¼ teaspoon black pepper For the dressing: • 3 tablespoons mayonnaise • 1 tablespoon miso • 1 tablespoon rice wine vinegar • 1 tablespoon soy sauce • ¼ cup canola oil For the vegetables: • 1 ½ cups green cabbage, shredded • 2 carrots, grated • ½ bunch radish, cut into matchsticks • 3 scallions Steps 1. Make the quinoa and tuna - In a saucepan on medium heat, add quinoa. Continuously stir until it begins to toast and smell nutty, about 5 minutes. Add the water and salt, then bring to a slow simmer. Cover and cook until water is absorbed about 30 minutes. Allow to cool. 2. In a bowl, add tuna, half avocado, mayo, salt, and pepper. Mix, but keep slightly chunky. Set aside. 3. Make the dressing and salad - In a small bowl, whisk mayonnaise, miso, vinegar, soy sauce, rice vinegar, and oil. 4. In a large bowl, add cabbage, carrots, scallions, and radishes. Toss about ¾ of dressing in salad and mix together to combine. 5. To assemble - In a new bowl, add half of the quinoa, half the dressed salad, and tuna salad. 6. Top with slices of half an avocado. Drizzle remaining dressing, and enjoy. Greek Salad Grain Bowl with Chicken Ingredients For the farro: • 1 cup farro • 2 cups water • 1 tablespoon butter • 1 teaspoon salt • Olive oil, for cooking For the dressing: • 1 head garlic • 1 tablespoon balsamic vinegar • 3 tablespoons extra virgin oil • 1 teaspoon kosher salt • ½ teaspoon black pepper • 3 tablespoons plain yogurt For the bowl: • 2 cups arugula • 1 English cucumber, ribbons (recommend vegetable peeler for ribbons) • 1 cup cherry tomatoes, sliced • 1 cup chicken, cooked and shredded Steps 1. Make the bowl - Preheat oven to 425. 2. In a saucepan, add farro, water, butter, and salt. Bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid. Allow to cool completely. 3. Cut off top of garlic head. Place in foil, drizzle a little olive oil and salt. Wrap in foil. Roast until tender, about 25 to 40 minutes. Keep an eye on it as it cooks. Let cool slightly. 4. Make the dressing - In a small bowl, squeeze cooked garlic out of skins. Using a fork, mash into a paste. Stir in yogurt, balsamic vinegar, oil, salt, and pepper. If sauce is too thick, add water, until it is pourable. 5. To assemble - In a bowl, add farro followed by arugula, cucumber ribbons, cherry tomatoes, and chicken. Drizzle dressing over entire bowl. Green Goddess Bowl Ingredients For the grain: • 1 ½ cups barley • 2 ½ cups water • 1 tablespoon butter • 1 teaspoon kosher salt For the green goddess gremolata: • 1 cup packed fresh parsley • ½ cup packed fresh mint • 3 garlic cloves, minced • 2 scallions • Zest and juice of 1 lemon • 1 teaspoon kosher salt • ½ teaspoon chili flakes • 2 tablespoons extra virgin olive oil • 3 tablespoons plain Greek yogurt For the vegetables: • 1 large red onion, quartered • 1 large sweet potato, cut into 1-inch cubes • ½ pound Brussels sprouts, trimmed and cut in half • 1 (15 ounces) can chickpeas, drained and rinsed • 3 tablespoons extra virgin olive oil • 1 teaspoon kosher salt • 1 teaspoon garlic powder • 1 teaspoon cumin • ½ teaspoon pepper • ½ cup pumpkin seeds, toasted Steps 1. Make the grain - Preheat oven to 425 degrees. 2. In a saucepan, bring barley, water, salt, and butter to a boil. Reduce heat to a simmer. Cook covered until tender and most of the liquid has been absorbed, about 40 to 50 minutes. 3. Make the vegetables - On a sheet tray, add all vegetables in their own sections. Drizzle with oil and sprinkle with salt, garlic powder, cumin, and pepper. Mix seasoning on vegetables. 4. Roast for 30 to 35 minutes, until vegetables are tender. 5. Make the sauce - On a cutting board, place the scallions, fresh parsley, and fresh mint and pack them together and add a sprinkle of salt. Then start chopping so the herbs are finely chopped for the sauce. 6. In a small bowl, add the chopped herbs, yogurt, olive oil, lemon zest and juice, and a pinch of salt. Mix well. Place in refrigerator until ready to use. 7. To assemble - In a bowl, add barley, then roasted vegetables, and green goddess gremolata dressing. Top it off with toasted pumpkin seeds. Enjoy! For more amazing shows & recipes download the Tastemade App: http://bit.ly/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://bit.ly/XEZUwl Watch us behind the scenes at Snapchat: @tastemade

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Messerspitze mit Nutella über Früchtekuchen auf weißem Teller

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Kuchen mit gedörrten Früchten und Rosinen, an einer Ecke mit Schokolade-Nuss-Aufstrich

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Messer voller Schokoladenaufstrich über Früchtebrot auf weißem Teller

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Früchtebrot, an einer Ecke mit Nutella bestrichen auf Teller neben Nutella-Glas

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New video by Bon Appétit on YouTube

Chris Meal Preps Lunch For a Week | From the Test Kitchen & Healthyish | Bon Appétit
Join Chris Morocco in the Bon Appétit Test Kitchen to meal prep a week of lunches as part of the 2019 Heathyish Feel Good Food Plan! Using our recipe for what might be the best chickpeas ever, Chris makes chickpea salad with bitter greens and tahini-ranch dressing and a smashed chickpea sandwich. Follow the Healthyish Feel Good Plan: http://bit.ly/2C5LtMv Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Chris Meal Preps Lunch For a Week | From the Test Kitchen & Healthyish | Bon Appétit

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New video by SORTEDfood on YouTube

Can we improve our Full English Breakfast from 2014??
Happy New Yeaaaaar!! And what better way to kick start 2019 than cooking up a FULL. ENGLISH. BREKKIE?! The guys levelled up the original version with some quality ingredients and a little extra time and effort... but which version do you think is best? Drop a comment below and let us know! WANT TO SUPPORT SORTED?? Here's how to get involved... SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://goo.gl/pqaw14 Join the Sorted club for EXCLUSIVE podcasts and video specials: https://goo.gl/otD6NF Grab a copy of our AWESOME cookbook Desserts In Duvets: https://goo.gl/dEPqoo Create and account and carry on the conversation with other foodies on our forum: https://goo.gl/P73eMr MASSIVE thank you to Jaded for our intro music, you can check them out here: http://bit.ly/JadedSpot

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