Sometimes after a tough or lazy day you don't feel like cooking AT ALL. Thus, much along the lines of my Bok Choy and Wonton Soup recipe, my Tortellini en Brodo recipe is very similar; it is just as easy, just as tasty, and is an Italian comfort food staple. However, why is my Tortellini en Brodo so special? No, it is not because I sometimes throw some spinach or carrots in it or the fact that it perfect for fall and winter weather! It is special because I only make it with fresh tortellini from my favorite pasta shop: Pasta Coloccia. Located on Jean Talon near Papineau (get location and directions here), my family has been going to Pasta Coloccia for years getting bags full of tortellini (which most of the time you have to order) and other stuffed pasta like ravioli and cannelloni for important holidays and get togethers. It's a definite must try if you live in the greater Montreal area and worth travelling over bridges to stock up! Happy Lazy Cooking! :) Tortellini en Brodo The Beader Chef Original Servings: About 4 Ingredients: Brodo (Vegetable Broth):
Directions: Brodo:
Notes:
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Hey everyone! For those who underwent a time change this past weekend, I hope you are enjoying the time change that has given us an extra hour of sleep on Saturday into Sunday night! Now although I loved my extra hour and the fact it is no longer dark on my way to the lab in the morning, I hate the fact that it gets dark earlier and has me going home in the darkness - which is not great for taking pictures of my current projects and recipes once I get home!!! So please bare with me, and know that I'm trying by best to make everything look appealing and attractive! BUT BACK TO FOOD! So I've always wondered what the differences are between fruit crisp, crumble and cobbler - all I knew (before some research of course) is that all of them described baked fruit with a type of topping. So what defines crisp, crumble and cobbler? Leaving out any regional differences, crisp and crumble are more similar to each other than cobbler. Cobbler is baked fruit with a biscuit like topping whereas both crisp and crumbles have streusel-like toppings. To separate crisp and crumbles? The lines have been very blurred and thus today they may be used to describe the same thing. However traditionally a crumble is a topping mixture made of flour, sugar, spices and butter; it is more dough like and not as crisp as a crisp (lol!). To make a crumble a crisp? The addition of oats and/or nuts! So with all this crisp, crumble and cobbler talk, time for my favorite apple crisp recipe that I learned to make in home economics back in ninth grade. I have made it so many times and adjusted it so many times that it has now become a Beader Chef Original! I personally like a lot of crisp therefore you may find an imbalance between fruit and topping, however you can always scale the crisp topping by half; I've tried this and it covers the apples as well, let me know what you think! Hope you enjoy! Happy baking! :) Apple Crisp The Beader Chef Original Servings: 6 to 8 Ingredients:
Directions:
After a super-duper upper body workout (however forced upon me it was) a protein packed snack is what everyone says you should have. However, many protein bars and shakes are not the best for you; they can be packed with sugar or contain protein well above that the body can absorb. So one of my new go to's? Bean Salad! It's super simple, and 100g of kidney beans contains 24g of protein! So here's the recipe: Ingredients:
Directions:
VOILA! Hope you enjoy your post workout snacking! :) |
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