“bread – like real love – took time, cultivation, strong loving hands and patience. it lived, rising and growing to fruition only under the most perfect circumstances.” - melissa hill
Date gusto con este delicioso pan de chocolate de bakuba y no te quedes con el antojo.
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Try something easy & healthy! stop by superfresh to buy all the needed ingredients.
what you need:
2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
heat oven to 425° f. in a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
pat the chicken dry and place on top of the bean mixture, skin-side up. rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
roast until the chicken is golden and cooked through, 35 to 45 minutes. sprinkle with the oregano leaves.
Try this delicious steak marsala with cauliflower! you can buy all your necessary ingredients at superfresh staten island.
what you need: 1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
1 1/2 cups shredded italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet marsala wine or white wine
1/2 cup low-sodium chicken broth
combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a p*t and bring to a boil. cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. drain and transfer to a food processor, discarding the rosemary. add the cheese and 1 tablespoon butter and puree. transfer to a bowl and fold in the chives; season with salt and pepper. cover to keep warm.
season the steaks on both sides with salt and pepper. melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. add the steaks and cook until browned, about 1 1/2 minutes per side. transfer to a plate.
add 1 tablespoon butter to the skillet. reduce the heat to medium high and add the shallot, garlic and chopped rosemary. cook, stirring, 30 seconds. add the mushrooms and cook until tender, about 3 minutes. add the wine; cook until reduced by half, about 2 minutes. add the chicken broth; cook until thickened, about 4 minutes. add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. cook, turning the steaks to coat, 1 minute. serve with the cauliflower puree.