Saturday- Cooking & Recipes
Cooking and baking have always been a favorite past time of mine and I am always in the kitchen experimenting with new recipes, meal plans and different things.
So I want to not only share my love for cooking and baking with you all, but I want to share other steemians posting some delicious looking recipes. I have come across so many great members and their posts; which I must say, rarely get noticed. So every Saturday I will be dedicating an entire post to the chefs in all of us. From fabulous meals, delicious sounding recipes to satisfy every craving and even some how-to instructions for unusual recipes.
See this past week's curation posts below
Curation Schedule
- Monday- Prepping & Preppers
- Tuesday- Holler Out Homesteading
- Friday- DIY Day
- Saturday- Cooking & Recipes
See my full post here
Recipe & Food: HEALTHY SNACK TREAT
Soft & Wholesome GOLDEN CARROT BREAD - Disguising Veggies to Nourish Your Family! by @woman-onthe-wing
I'm baking veggies into bread, since that's my son's favourite food at the moment. He does eat vegetables, but not as many as I'd like him to, so instead of insisting and making an issue of it I decided the best thing I can do is work with reality, right?
NOTE Posted just three days ago this recipe has 26 UPvotes and only 8 comments.
Recipe & Food: BBQ - FOOD FIGHT FRIDAY
Splatts’ Fall Off The Bone Ribs~ Food Fight Friday by @jlsplatts
I have cooked a quite few racks of ribs on this Green Mountain pellet Grill, but these Succulent Smokey Fall off the bone ribs were my best yet!!
NOTE Posted yesterday this recipe has 8 UPvotes and 5 comments.
Recipe & Food: SALAD
Franconian Asparagus Salad 2.0 by @pusteblume
In Germany asparagus is in season until the Johannistag, the 24th of June (St. Johns Day) and not a day longer. Because I love this vegetable so much I have to take advantage of the time and eat it as often as possible. A typical dish with asparagus in this region is a salad made of cooked asparagus with a simple dressing of vinegar, sunflower oil, salt, pepper and chopped parsley and leek. The secret is to make the salad soon enough so it has enough time to absorb the acids and the flavor well. It's served with cooked potatoes.
NOTE This post is from yesterday with 23 UPvotes and 7 comments.
