Food and way of life … 13 Greatest Vegetarians From History

October 2 is Gandhi’s birthday’s which is an excellent reason to eliminate meat from your diet, or at least skip it for the day. Whether you are motivated by a respect for the man, your compassion for animals, or, as many environmentalists are, a concern over the resource intensive nature the livestock industry, you will make a powerful statement and make one step towards being “the change you wish to see in the world.

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Food and Life

Tuscan Style Vegetables

Slice one each red and yellow pepper, medium onion, zucchini, and 2 large portabella mushrooms. Sauté all ingredients in 1 tablespoon oil and add one cup of prepared marinara sauce. Simmer 10 minutes until vegetables are cooked and serve four.

 

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Did you know ?!

Did you know ?!

Moonmelon (scientifically knows as asidus). This fruit grows in some parts of Japan and is known for its vibrant blue color. This fruit’s party trick is that it can switch flavors after you eat it. Everything sour will taste sweet, everything salty will taste bitter, and it gives water a strong orange-like taste!

15 Warm Winter Soup Recipes

Panico’s restaurant FoodieBytes.com deal of the day: 25% off on the entire check.

“Food was basic Italian. We had a deal for $39, two salads, two entrees, two desserts.The Caesar was better than the balsamic (since I didn’t taste balsamic at all). We both had tilapia and although I didn’t love the fact it was fried or breaded, the sauce (mustard aioli) was amazing! I asked for more and dipped my breads in there, put some on the spinach and more on the fish. It was delicious!! Finally the desserts- we both had cannoli and cappuccino- and we loved both!” 

(Customer review)

Panico's

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Being a busy mom, college student or when working long hours, cooking is the last thing on your mind. With FoodieBytes.com you can save yourself time and money whether it’s a casual or family dinning we have great discounts for every pocket. Check us out now and enjoy cuisine or restaurant of your choice and save!

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What would you want for desert tonight? A hint: Peaches and Cream Crepes. Enjoy!

Creppes

Juicy, nectar-sweet peaches are one of the joys of summertime eating. In this southern-inspired dish, they are tucked into crunchy cornmeal crepes and then warmed in the oven until piping hot, to create a breakfast to linger over. A dollop of buttery mascarpone and a dusting of sugar provide the perfect finishing touches.

Ingredients:

  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal, preferably stone-ground
  • 2 large eggs
  • 5 Tbs. unsalted butter, melted
  • 1 tsp. granulated sugar, plus more to taste
  • 1/4 tsp. fine sea salt
  • 4 peaches, halved, pitted and thinly sliced
  • 1 Tbs. fresh lemon juice
  • Canola oil for cooking
  • 1/2 cup mascarpone cheese, at room temperature
  • About 2 Tbs. heavy cream
  • Confectioners’ sugar for dusting

Directions:

To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.

Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).

Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.

Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.

Variation: In the summer, swap out the peaches for other stone fruits, such as nectarines, apricots or plums. Sliced bananas, lightly sautéed in butter with a little brown sugar, are delicious other times of the year.