Defânia Isabel

12 Flips | 2 Magazines | @dfNascy | Keep up with Defânia Isabel on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Defânia Isabel”

Sweet Potatoes Are the New Potato (With Some Major Exceptions)

How many pounds of potatoes would you guess the average American eats per year?<p>(Before you shout a number, remember: It's potato salad season. And before that, it was mashed potato season. And patatas bravas is always in season.)<p>The answer: 113.7 pounds. <b>113.7!</b> But it's not so much when you consider …

Transform Your Morning Bowl of Yogurt Into a Breakfast Tart

​Yogurt plus fruit plus granola—whether these ingredients are dumped into a bowl, or carefully layered parfait-style, they combine to make an entirely serviceable breakfast, albeit a slightly dull one if you're making it the same way every time​.<p>But take the essential elements and combine them in a …

Honey Avocado Truffles with Pistachios {GF, DF} and a Giveaway!

<i>Five ingredient sweet, rich and smooth honey avocado truffles with pistachios, tahini and cocoa powder. Simply irresistible and practically healthy.</i> …

Healthy Eating

Our Deepest, Darkest S’more is Salty, Seductive & Anything but Ordinary

This s’more is tall, dark, and handsome—except actually very squat. A tall drink of water, but crispy, salty, and in no way hydrating.<p>It’s a Burnt Cinnamon Toast & Chocolate S'more, and takes all you know about a s’more and makes it more—the most—seductive:<p>Trade sturdy graham crackers for soft …

Lentil and Sausage Soup with Kale Recipe on Food52

• 1 tablespoon olive oil, plus more for browning the sausages<br>• 1 tablespoon bacon fat (or add another tablespoon of olive oil)<br>• 1 cup chopped carrots<br>• 3/4 cup chopped celery<br>• 1 medium onion, chopped<br>• 3 cloves garlic, chopped<br>• Salt<br>• 1 1/2 cups french green lentils, rinsed<br>• 28 ounces canned chopped tomatoes (I use …

Drop Biscuits with Molasses Butter Recipe on Food52

<b>Author Notes:</b> I hate throwing edible things away - and was beginning to get devastated by the idea of all the good whey I was discarding after making Jennifer Perillo's ricotta every few weeks (yes, I admit - I have a ricotta making and eating problem). I stumbled across an article that listed the …

Grilled Garlic Toast Recipe on Food52

• 6 slices good country bread (the kind that's not too dense, with lots of air holes)<br>• Olive oil<br>• Salt<br>• 1 clove garlic, peeled and halved<p>Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle …

Edward Giobbi's Spaghetti alla Foriana Recipe on Food52

<b>Author Notes:</b> "This is my father’s recipe," writes Eugenia Bone, "one I often serve to vegetarians, who almost always have an epiphany when they taste it on spaghetti." And not only does the sauce keep for other uses, covered in olive oil in the fridge, it gets better and better. The aromas of …

Blueberry, Oatmeal and Flaxseed Muffins Recipe on Food52

• 280 grams (2 cups) whole wheat flour<br>• 450 grams (5 1/2 cups) rolled oats<br>• 300 grams (1 1/2 cups) light brown sugar<br>• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed<br>• 4 teaspoons baking soda<br>• 1 teaspoon baking powder<br>• 4 teaspoons ground cinnamon<br>• 2 large eggs, lightly beaten<br>• 1 cup neutral oil (vegetable, …

Scalloped Potatoes with Caramelized Onions Recipe on Food52

John Besh's Green Olive Tapenade Recipe on Food52

• 2 cups pitted olives, black or green<br>• 2 cloves garlic, peeled<br>• 2 filets salt-cured anchovies<br>• 1 tablespoon capers, drained<br>• Leaves from 1 (or 2) sprigs fresh thyme<br>• 1/2 cup olive oil<p>Combine the olives, garlic, anchovies, capers, and thyme in the bowl of a food processor and pulse until the olives are …

Italian

<b>Author Notes:</b> Growing up, I loved it when my mom made a big pot of navy beans cooked in salt pork. The beans would get sort of mushy, and we would crumble our cornbread into the salty, stick-to-your-ribs, bowl of comfort.<p>I wanted a fresher take on that satisfying pot o’ beans, and I turned to the …