I Will Not Eat Oysters
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I Will Not Eat Oysters
  • Home
  • Recipes
    • All
    • Chicken
    • Pastas
    • Cookies
    • Hummus
    • Meat-less
    • Beef
    • Breakfast & Brunch
    • Salads
    • From the Sea
    • Pork
    • Lamb
    • Sandwiches
    • Soups & Stews
    • Sweets
    • #bowllife
  • About
  • Contact
01Oct
#bowllife, All, Asian, Chicken & Poultry, Vegetables

Chicken Curry Fried Rice

0 Like
29Sep
#bowllife, All, Meat-less, Soups & Stews, Sunday Suppers, Vegetables

Veggie Couscous in Coconut Miso Broth

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21Sep
Mushroom & Spinach Breakfast Skillet | I Will Not Eat Oysters
All, Breakfast & Brunch, Meat-less, Vegetables

Mushroom & Spinach Breakfast Skillet

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16Sep
Churro Tater Tots with Homemade Dulce de Leche | I Will Not Eat Oysters
All, Sweets

Churro Tater Tots with Dulce de Leche

0 Like
11Aug
Green Tortilla Soup with Urfa and all the fixings | I Will Not Eat Oysters
#bowllife, All, Chicken & Poultry, Soups & Stews, Sunday Suppers

Green Tortilla Soup with Urfa

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22Jul
All, Meat-less, Pastas, Sunday Suppers

Olive Tapenade Spaghetti

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16Jul
Whiskey Ice Coffee Popsicle with Cocoa Nibs | I Will Not Eat Oysters
All, Sweets

Whiskey Ice Coffee Popsicles

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07Jul
Everything Bagel Spice on toasted ciabatta with labne | I Will Not Eat Oysters
All, Breakfast & Brunch, Meat-less, Sandwiches, Snacks & Sides, Vegetables

Everything Bagel Spice Toast

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29Jun
Baharat Spiced Beef Hummus | I Will Not Eat Oysters
All, Beef, Hummus, Mezes, Snacks & Sides

Baharat Spiced Beef Hummus

1 Like
16Jun
Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters
All, Breakfast & Brunch, Put An Egg On It, Sandwiches, Snacks & Sides

Avocado & Egg Toast with Aleppo Oil

0 Like
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My Best MAKE AHEAD Stuffing (Dressing) Recipe just in time. RECIPE LINK IN PROFILE! It’s classic, flavorful, and just needs to be thrown in the oven the day of Thanksgiving. No fuss and no mess. I use sourdough bread, but a basic white country loaf works well, too. Maple or brown sugar breakfast sausage adds a hint of sweetness and excellent flavor, while sautéed rosemary, sage, and parsley, instantly make your kitchen smell like the holidays. This recipe calls for a lot of butter, but believe me when I say that it’s worth it. Now is not the time to start counting calories! The top is crispy and the inside is juicy and soft — it’s basically the best bread pudding you’ve ever have. And because it’s made a day ahead of time, the flavors have a chance to develop and meld together. I have always done it this way, and once you try it, you will, too. #thanksgiving #thanksgivingrecipes #dressing #stuffing #makeahead #holidayeats #holidayrecipes #butter
Cookie season is upon us! RECIPE BELOW! #ad No cookie season is complete without making an exceptional butter cookie to share. I make these Salted Butter Cookies dipped in Chocolate w/ Pistachios almost every year. They are nothing without the richness and complexity of European butter. After all, it is a BUTTER cookie which means that only the best quality, higher fat content, deeply flavored French Butter will do in this recipe! Check out where you can find European Butter by going to tasteeurope.com and follow @tasteeuropebutteroffrance ! 20 cookies 1 cup French Salted Butter, softened 7 tbsp powdered sugar 2 tsp vanilla extract 1 tsp vanilla bean paste 1 ½ cups AP flour, sifted 3 tbsp whole milk 4 oz chopped dark chocolate ¼ cup chopped pistachios -Pre-heat oven to 350˚F -In the bowl of an electric mixer fitted with paddle, cream the butter and sugar on med-high until light & fluffy -Add vanilla extract & paste, and flour, mix until just combined -Add the milk and mix for 20 seconds -Fill piping bag with large star nozzle and pipe cookies onto parchment lined baking sheet -Bake for 13-14 minutes until the bottoms and tips are just browning -Cool the cookies before dipping -Melt chocolate and dip each cookie then decorate with chopped pistachios -After chocolate sets, these will keep in an airtight container for up to 5 days #TasteEurope #ButterofFrance #MakeitMagnifique #Butter #cookies #buttercookies #buttery #saltedbutter #chocolate #holidaycookies #cookie
Butternut Squash Soup with Za’atar Croutons recipe from the archives! One of my favorites right about this time of year. #soupseason SAVE FOR LATER! 1 butternut squash, seeded & cut into large pieces 1 yellow onion, cut into large pieces 1 large carrot, peeled and cut into large pieces 7 leaves sage 4-6 sprigs thyme 3 cloves garlic 3-4 Tb olive oil 4 1/2 cups chicken stock or veg stock 1/4 tsp cumin 1 1/2 tsp salt 2 Tb unsalted butter For the Pita Croutons: 1 pita 1 1/2 Tb olive oil 1 1/2 tsp Za’atar, optional 1/2 tsp Maldon salt or other coarse salt Garnish: Pomegranate seeds Sour Cream For the Soup: -Pre-heat oven to 425˚F -In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt. -Transfer onto a large sheet pan - Roast for 25-30 minutes. You want to give the veg color! Optional: If you see that the squash could use a bit more color, turn the boiler on high for a few minutes to really give it a boost. -Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs. -Add chicken stock and bring to a boil -Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes. -Turn the heat off and using an immersion blender, puree the soup until you reach your desired smoothness -Add the cumin and season with salt -Add butter and stir Za’atar Pita Croutons: -Pre-heat oven to 400˚F. Line a sheet pan with tin foil. -Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them. -Toss pita in a bowl with the olive oil, za’atar, and salt. -Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp. Serve soup with a dollop of sour cream swirled in, pomegranate seeds and croutons. #soup #meatlessmonday #vegetarian #recipes #souprecipe #fallsoup #fallrecipes
Pumpkin Alfredo Fettuccine recipe! Yet another pumpkin pasta dish to add to your line up. This one was a recipe I wrote for @foodnetworkca in 2015 so you know it’s one of the OGs. 1 lb fettuccine 1 tbsp olive oil 2 tbsp unsalted butter 2 cloves garlic, chopped finely 1 tbsp flour 15 oz can pumpkin puree 1 cup heavy cream kosher salt fresh ground black pepper 1 tsp fresh thyme 1 cup grated parmesan cheese -Heat olive oil & butter over med heat in a large skillet with tall sides or dutch oven. -Add garlic and cook for 30 seconds until fragrant. -Add flour and cook 2-3 minutes until begins to brown & smell nutty. -Turn down the heat to med-low & add pumpkin puree, heavy cream, salt, pepper, thyme, & parmesan. -Cover & simmer until thickened, about 5 minutes. - Meanwhile, cook fettuccine in heavily salted water 2 minutes shy of package time for al-dente. -Reserve 1 1/2 cups of pasta water and drain. -Add fettuccine to the sauce and toss thinning out with pasta water to get the right consistency. -Serve immediately! #pasta #alfredo #pumpkin #pumpkinpasta #fettuccine #fallrecipes
Roasted Delicata Squash with Urfa & Spices over Labne makes an excellent side for any weeknight dinner! Recipe below and SAVE THIS FOR LATER! Perfect for an easy dinner party side for this season! This is a non-recipe recipe which means I don’t want you to pull out any measuring spoons or cups! Delicata Squash, sliced into 1/2” crescent moons lots of extra virgin olive oil turmeric sweet or hot paprika Urfa pepper flakes, or regular red pepper flakes, can also use chipotle powder kosher salt Labne Dill for garnish -Pre-heat oven to 435˚F and line a baking sheet with tin foil for easy clean up -Toss squash with olive oil, turmeric, paprika, pepper flakes and salt. -Spread them out evenly on the baking sheet. -Roast for 25-35 minutes until golden brown on the bottom and softened. -Spread Labne onto serving dish, top with squash, add more olive oil and garnish with dill and spices as you like! #squash #fall #fallrecipes #recipe #recipereel #holiday #holidayrecipe #pumpkin #delicata #vegan #vegetarian #easyrecipes #weeknightdinner
Yellow Sour Cream Cake with Milk Chocolate Buttercream Recipe! Link in profile! Super simple snacking cake that’s easy to decorate for Halloween with candy eyeballs or any other creepy ideas you have!!! Could totally make this into a little graveyard cake too. #cake #bake #halloween #halloweenbaking #halloweenideas #halloweendecor #halloweenfood #cakedecorating #cakes #chcolate #recipes
Recipe: Sautéed Turmeric Chickpeas over Labne with Feta Quickly sautéed chickpeas spiced with turmeric and cumin seeds top a creamy labne and get a sprinkle of salty feta cheese for this super easy lunch, side dish or even dinner! Recipe below or go to the link in my profile for a printable! INGREDIENTS 5 tbsp olive oil, divided 1 medium onion, thinly sliced 1 tsp turmeric 1/4 tsp cumin seeds , or ground cumin 1 can chickpeas, drained kosher salt black pepper 1/2 cup labne, or thick greek yogurt 1/3 cup crumbled feta cheese fresh dill METHOD Heat 3 tbsp of olive oil in a large skillet over med-high heat. Add onions & sauté, stirring occasionally, until lightly browned & softened, 6-7 minutes. Add turmeric & cumin seeds & stir until fragrant, about 30 seconds. Add chickpeas & the remaining 2 tbsp of olive oil. Season w/ kosher salt & black pepper. Sauté until chickpeas are warmed through & sizzling, 2-3 minutes. Plate the labne, top w/ chickpeas, crumble feta cheese over top, & garnish w/ torn dill. #chickpeas #recipe #recipereels #recipevideo #video #reel #howto #dinner #whatscooking #huffposttaste #f52grams #nytcooking #eatvoraciously #foodbeastfoodfight #vegetarian #weeknightdinner #weeknightmeals ##recipeoftheday #recipeshare #allrecipes #vegetarian #vegetarianrecipes
How to elevate or revive your pita. Do this with every pita! Toast it over an open flame for 20-40 seconds each side and serve immediately with labne topped with olive oil and za’atar. Or however you like it! I made these pitas almost a week ago and they’ve been in my fridge getting rubbery and gummy. This super easy trick brings them back to life!!!! They’re as good as the day I made them. This works with any pita. Store bought, homemade … frozen pita(just thaw it in the microwave first). #pita #bread #pitahack #hack #howto #fire #easyrecipes
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All rights reserved to Danielle Oron of I Will Not Eat Oysters. Contact for reprinting of recipes.