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Seasoned and breaded avocados #recipe that gets ready in just 15 mins!

Ingredients
– 2 large ripe Avocados
– 2 tablespoon Olive or Avocado oil
– 2 tablespoon plain, unsweetened Almond milk
– 3/4 cup Panko Bread crumbs
– 1/4 teaspoon each Salt + Pepper
– 1/2 teaspoon Cumin
– 1/2 teaspoon Garlic Powder

Instructions
1. Preheat oven to 450 degrees, line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl, and mixing panko bread crumbs and spices in another shallow bowl.
2. Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Gently peel the skin.
3. Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
4. Bake for 10-12 minutes, or until lightly browned on the exterior.

VARIATIONS:
– Try a gluten-free version by using an all-purpose gluten-free flour and crushed almonds in place of bread crumbs and baking for 12 to 15 minutes.
#ruchyum #frommykitchen ‪#‎canbemadeglutenfree‬ #vegan #appetizers #sidedish #ruchyumrecipes #foodporn #vegansofinstagram #foodstagram #foodgasm #foodie #foodlovers #avocado #panko #feedfeed #veganfoodshare #instagrammers #instavegan #quickrecipes

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Skinner’s Loft, Jersey City: Charming, upscale-casual restaurant & bar with an American menu, craft brews & an option for rooftop as well as outdoor dinning. It’s a family run restaurant and has the feel of a loft turned into a restaurant, hence the name! The decor is well chosen and has a ton of exposed bricks and crystal chandeliers ❤️! The best part, they provide a complimentary basket of biscuits and muffins, so much better than boring bread!
Must try on the menu : Eggs Florentine and Red Velvet Pancakes with Cream Cheese Drizzle! 😀 #ruchyum #jerseycity #skinnersloft #jcrestaurant #recommended #travel #ruchyumrest #foodporn #foodgasm #foodie #foodlovers #wanderlust #foodstagram #ilovejc #jersey #instagrammers #newjersey #nycigers #ig_newyork #ig_jerseycity

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Regal Cinemas, 4DX: I heard that the first 4DX theatre opened in NYC this March and since then have been waiting to try it out! So, finally a few weeks ago we visited the Regal Cinemas Union Square to watch Captain America: Civil War in 4DX. The movie was pretty ok, but the experience was immersive, literally – with the moving seats as well as environmental effects giving a visual, aural, olfactory and tactile film-viewing experience 🙂
There are 2 screens in NYC offering the 4DX experience as of now – Regal Cinemas Union Square and Regal E-walk, do check it out! #ruchyum #ruchyumtravel #nyc #4dx #regalcinemas #4dxperience #theatre #movietheatre #nycigers #ig_newyork #instagrammers #travelporn #travelblogger #newyork_instagram #what_i_saw_in_nyc #travel #explorer #wanderlust #recommended #beautifulmatters

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Urbanspace Vanderbilt: A stone’s throw away from Grand Central Terminal, Urbanspace Vanderbilt brings over 20 artisanal and chef-driven food concepts to the heart of Midtown Manhattan. As a year-round culinary destination, Urbanspace Vanderbilt has quickly become one of New York’s most buzzed about food halls, featuring an unbeatable selection of rotating concepts inside a truly iconic New York space. Some of my favorites at the location are:

A.B. Biagi: a second location of the Nolita gelato shop, which offers Brazilian flavors as well as vegan options.

Bangkok B.A.R.: a Thai street-food spot that will serve original family recipes.

Bar Suzette: the Chelsea Market–based crêperie, which has added a delicious-sounding “French-onion-soup crepe” to its menu.

Delaney Chicken: BrisketTown’s Daniel Delaney’s fried-chicken concept.

Dough: Fany Gerson’s beloved doughnut shop.

No. 7 Veggie: a brand-new brand extension of No. 7 Sub, which will serve double-decker broccoli tacos and, of course, a veggie burger.

Ovenly: another outlet for the Greenpoint bakery’s excellent (vegan!) salted chocolate-chip cookies, plus cakes and other pastries.

Takumi Taco: a Japanese-meets-Mexican concept that will sell burritos, curry-beef rice bowls, and a signature dish of Japanese nachos.

Do check it out! #ruchyum #ruchyumrest

Whole Wheat Vegetarian Spinach Lasagna

Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses!

Inspired: From a recipe on about.com

Whole Wheat Vegetarian Spinach Lasagna

  • Servings: 10
  • Print

Ingredients

  • 1 8 ounce package whole wheat lasagne noodles, cooked slightly (al dente)
  • 1 9 ounce package frozen raw spinach (well thawed and drained)
  • 1/2 cup grated Parmesan cheese
  • 3 cups low-fat cottage cheese
  • 3 cups pre-made or store-bought pasta sauce
  • 3 cups grated low-moisture part skim mozzarella cheese

Method

  1. Pre-heat the oven to 325 degrees.
  2. In a medium mixing bowl, mix cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
  3. Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles.
  4. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
  5. Once you’ve layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
  6. Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
  7. Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
  8. Allow to sit for 10 to 15 minutes before serving.

TIPS:

  • Not a spinach fan? Then replace that with any vegetable or mix of vegetables that you like!

Spring Risotto with Peas and Zucchini

Rich and creamy, risotto is Italian-style comfort food. Here’s a simple recipe to make the creamiest risotto using Arborio rice, peas and zucchini!

Adapted from: Martha Stewart’s Risotto recipe

Spring Risotto with Peas and Zucchini

  • Servings: 5-6 people
  • Print

Ingredients

  • 2 cans (14.5 ounces each) reduced-sodium Vegetable broth
  • 3 tablespoons Butter
  • 1 to 2 large Zucchini (1 pound), peeled and cut into 1/2-inch cubes
  • Coarse salt and ground Pepper
  • 1/2 cup finely chopped Onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry White wine
  • 1 cup frozen Peas, thawed
  • 1/2 cup grated Parmesan cheese

Method

  1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
  2. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
  3. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
  4. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

TIP:

  • If you want, you can leave out the wine and replace it with an equal amount of broth.

Travelgram from NYC Cloisters

Inside the Cloisters, a medieval French castle transplanted into Washington Heights, Met horticulturalists have recreated a series of medieval gardens. The museum is a well-known New York City landmark and had been on my to-visit places for a while now! So on a sunny Saturday, we went to visit it and it was totally worth it 🙂 Just to keep the things a bit interesting I have experimented with mono pictures here!

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The Cloisters contains approximately five thousand individual European medieval works of art, mostly from the 12th to 15th centuries. The museum contains architecture elements and settings relocated from four French medieval abbeys; the Cuxa, Bonnefort, Trie and Saint-Guilhem cloisters. Between 1934 and 1939 they were transported, reconstructed and integrated with new buildings, in projects overseen by the architect Charles Collens.

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Cuxa: The Cuxa Cloisters are, structurally and thematically, the museum’s center piece. ts marble cut capitals were cut at different points in its history, and contain a variety of sculpted patterns and forms, including scrolling leaves, and animals with two bodies but sharing a head, lions restrained by apes, and a mermaid.

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Bonnefort: The Bonnefont cloisters consist of four walkways around medieval herb garden. It contains many typical features of a medieval garden, including a wellhead, raised flower beds, and fences lined with acacia.

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Trie: The Trie cloister contains a tall waterfall at the center of a rectangular garden, which hosts some 80 species of plants.

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Saint-Guilhem: The origins of the Saint-Guilhem Cloister date to a building founded in 804, at the site of the later Benedictine monastery of Saint-Guilhem-le-Désert, with pieces dating to the 1660s.

West Terrace: This outdoor terrace provides magnificent views of the Hudson River unlike those from any other vantage point in Manhattan.

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The Treasury: A room devoted to precious objects holds both the beautiful—gold jewelry and illuminated manuscripts—and the odd—a silver reliquary shaped like an arm and a complete deck of hand-drawn fifteenth-century playing cards.

Sometimes, the best way to spend a weekend, is to escape to a place with plenty of greenery, fresh air and open skies – the MET Cloisters is just that!