noleftovers

No Leftovers | Food & Travel @noleftovers

Jackie Gebel• No Leftovers Just Forkin Around📍FL Food & Drink + Recipes + Travel + City Guides @SnackieGebel ➫ [email protected]

http://noleftovers.com/
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The Kastu Sando craze is real…and now that we have the chance to cook more, we couldn’t resist making our own!  Staying home in quarantine, thinking about our favorite culinary experiences + ingredients from around the world, and how to incorporate them into our home cooking. We made an epic panko-fried steak sandwich using Silver Fern Farms 100% grass-fed lamb steaks (we visited one of their farms on our trip to New Zealand❣️), kewpie mayo cabbage slaw & tonkatsu sauce on toasted Japanese pullman bread. (You can find @silverfernfarmsusa at your nearby @FairwayMarket!) Posting the recipe in stories in a few #NLKitchen #deliciousstartshere #tastepurenature #CovidCooking

2 day ago
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SWEET & SOUR BACON BRUSSELS SPROUTS 😜 Such a good combination of sweet & salty flavors! Ingredients 1 lb brussels sprouts (trimmed & halved) 2 tbsp honey 2 cloves garlic (minced) 1/2 tbsp soy sauce 2 tbsp apple cider vinegar salt & pepper 2 tbsp olive oil 1/2 tsp crushed red pepper flakes 1/4 lb bacon (cut into small pieces) Recipe: Heat olive oil & bacon in skillet (medium heat) When bacon fat is rendered & getting crispy, remove from pan and set aside. Add garlic and cook for 2 min then add brussels sprouts, salt & pepper, soy sauce, crushed red pepper flakes & honey. Cook until the brussels sprouts start to caramelize and brown (about 10 minutes) Then add apple cider vinegar to the pan, the bacon back in, toss & let it cook for 2 more min. ENJOY! #covidCooking #nlkitchen

3 day ago
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My dad loves buying English muffins, and I almost forgot how much I love those little nooks and crannies! Toasted them up with crispy bacon, tomato jam, whipped butter. How do you like your English Muffins? Some topping Ideas: Cream cheese & Berry Jam Ricotta & Fresh Strawberries Nut Butter & Bananas French Toast them with Maple Syrup Homemade Egg “McMuffin?” Melted Cheese Scrambled Eggs #covidcooking #Nlkitchen

3 day ago
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Taking the time to take things at a slower pace... and make things that take more time. As a New Yorker, I was often rushing to the next thing/ place, trying to squeeze as much into a single day as possible. The silver lining, is being able to slow it down, really taking the time to appreciate little moments, spend time with my family, and live for today. As news gets worse, I too am feeling more scared everyday. It’s starting to hit close to home, hearing from people I know of “seemingly healthy” family members that have been totally fine for over a week, but now going into critical conditions in hospitals. One of the people in my home (I’m in Florida where my parents live) has been self-quarantined since flying in from NYC for 10 days now (our of precaution), eating all their meals in isolation, we’re communicating as if we’re worlds apart, even though just feet away. . 💚I hope you too are finding some positivity in this time 💚 xx Jackie Supreme Green Salad: Little Gem + Red Lettuces Radishes & Cucumbers (sliced) Avocado, Hard Boiled Eggs Green Beans, Edamame, Peppers Cherry Tomatoes, Red Onions Crispy Quinoa + Homemade Green Goddess Dressing .

4 day ago
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And on Mondays, we Zoodle 🥒 Scroll Down for our EASY Pesto Zoodle Recipe! (Can also sub zucchini for regular pasta) 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 𝗣𝗘𝗦𝗧𝗢 2 cups fresh basil 1 garlic clove ⅓ cup pine nuts 3 tbsp grated Parmesan cheese ⅓ cup extra virgin olive oil 1 tsp fresh lemon juice Salt & pepper 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 𝗭𝗢𝗢𝗗𝗟𝗘𝗦 1 tbsp extra virgin olive oil 1 yellow onion (sliced thinly) 4 zucchini, cut into noodles Grated Parmesan cheese Red-pepper flakes (for garnish) . 𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦: Slice the zucchini into noodles. Sauté onion + oil pan until tender; add zucchini & cook for 4 min more. In a food processor or blender, combine the basil, garlic, pine nuts - pulse until coarsely chopped. Slowly add the olive oil while the food processor is on until it’s like a thick paste. Scrape down the sides with a rubber spatula, add the lemon juice & Parmesan cheese . Pulse until blended. Season with salt and pepper. Combine the zucchini noodles & pesto until well coated. Serve warm, garnish with cheese & red pepper flakes. ENJOY! #NLKitchen #covidcooking

6 day ago
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Homemade waffles with just about every type of spread in our pantry/ fridge. Do you know what they all are?

7 day ago
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Soft and creamy Baked Feta In Foil (Feta Psiti) topped with tomatoes, peppers, oregano, olive oil and hot pepper flakes. LOVED this dish from #KikisTavernaMykonos and going to make it at home INGREDIENTS 1 block of feta cheese (~5 oz) 2 slices of tomato 2 slices of green bell pepper 1 tablespoon olive oil a pinch of oregano ground pepper hot red pepper flakes aluminum foil HOW TO MAKE Preheat an oven to 300' F Place the feta in tinfoil, Add the tomato and pepper slices on the feta. Drizzle olive oil overtop, Season with dried oregano and pepper. Sprinkle a few hot red pepper flakes on top. Bake for 10 min (or until feta softens and gets some color on the edges) #covidCooking #NLKitchen

8 day ago
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What’s a video meeting happy hour without a personal cheeseboard anyways?

9 day ago
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Add it to the list of recipes to try this week! VEGAN CACIO E PEPE 🍝 Keep tagging us in your #CovidCooking Recipes.... & see below for @simplyquinoa’s recipe! VEGAN GF CACIO E PEPE Ingredients 1 lb gluten-free spaghetti 1 cup raw cashews , soaked at least 2 hours 1/2 cup nutritional yeast 1/4 cup lemon juice 1 1/2 tablespoons whole black peppercorns 1/2 teaspoon miso paste (or sea salt) 1/2 teaspoon sea salt 3/4 cup filtered water Garnish with fresh basil , cracked pepper & grated macadamia nuts Instructions Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours. When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions. While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy. When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine. Serve immediately and garnish with desired toppings.

10 day ago
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time to put those frozen pizza crusts to good use! Top it off with Brie cheese, onion, pear, honey & nuts 📸 @lauraponts #nLKitchen #CovidCooking

11 day ago
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Supremely Soft Scrambled Eggs🍳 Cook them slow & at low heat, stirring them up to break up the curds as they cook- that’s the secret. Crack 4 eggs into a bowl and beat them, until combined. Season with salt & pepper [for super soft eggs, beat in 2 tbsp cream or milk]. In a hot non-stick pan add 2 tbsp of olive oil or butter and swirl it around to coat the pan. Then turn the heat down to low. Add your whipped eggs to the pan and cook over super low heat, stirring occasionally with chopsticks or a spoon. BE PATIENT, they’ll take like 10 min to cook, (but no better time to not be rushed) When curds begin to form continue to stir & breaking them up, until your eggs are folds of supremely soft curds. Eat immediately or top with cheese while still partially uncooked. BON APPETITE! Please tag us in your #Covid19Cooking so we can repost and inspire each other! Stay safe everyone 💛💛💛

12 day ago
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Upgrading out-of-the-box chocolate fudge brownies...loaded up with sprinkles & oreos.

14 day ago
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