6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
2 large handfuls of kale, roughly chopped with thick stems removed
salt & pepper, to taste
Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
Meanwhile, during the final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
(Source: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/)
Monday, October 28, 2019
Pumpkin Muffins
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 eggs
1 15 oz can pure pumpkin puree
1/2 cup coconut oil, melted
1 tsp vanilla extract
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
(Source: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/)
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 eggs
1 15 oz can pure pumpkin puree
1/2 cup coconut oil, melted
1 tsp vanilla extract
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
(Source: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/)
Lemon Curd
1/4 cup sugar
1 large egg
1/3 cup lemon juice
4 Tbsp butter
Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.
Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken.
Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.
(source: https://www.budgetbytes.com/luscious-homemade-lemon-curd/#wprm-recipe-container-44156)
1 large egg
1/3 cup lemon juice
4 Tbsp butter
Add the sugar, egg, and lemon juice to a small sauce pot. Before placing the pot over the heat, whisk the ingredients together until smooth.
Place the pot over medium heat and cook while whisking continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes of whisking over medium heat for the mixture to thicken.
Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
Once all of the butter has been whisked in, transfer the lemon curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.
(source: https://www.budgetbytes.com/luscious-homemade-lemon-curd/#wprm-recipe-container-44156)
Mango Coconut Chia Pudding
1/2 lb frozen mango chunks*
13oz can lite coconut milk*
1 tsp sugar
6 Tbsp chia seeds
If the mango chunks are in large pieces, chop them into smaller, 1/4-inch pieces. Place half of the mango chunks , the coconut milk, and sugar in a blender and process until smooth.
Divide the remaining mango chunks between 4 small containers (10-12oz. containers). Add 1.5 Tbsp of chia seeds to each container. Finally, pour the mango coconut milk mixture into the containers, dividing it evenly between all four.
Stir the contents of each container to make sure all the chia seeds have adequate exposure to the liquid. Place lids on the containers and refrigerate over night, or up to 4-5 days.
(Source: https://www.budgetbytes.com/mango-coconut-chia-pudding/#wprm-recipe-container-30157)
13oz can lite coconut milk*
1 tsp sugar
6 Tbsp chia seeds
If the mango chunks are in large pieces, chop them into smaller, 1/4-inch pieces. Place half of the mango chunks , the coconut milk, and sugar in a blender and process until smooth.
Divide the remaining mango chunks between 4 small containers (10-12oz. containers). Add 1.5 Tbsp of chia seeds to each container. Finally, pour the mango coconut milk mixture into the containers, dividing it evenly between all four.
Stir the contents of each container to make sure all the chia seeds have adequate exposure to the liquid. Place lids on the containers and refrigerate over night, or up to 4-5 days.
(Source: https://www.budgetbytes.com/mango-coconut-chia-pudding/#wprm-recipe-container-30157)
Lemon Berry Yogurt Breakfast Bowls
1/2 cup yogurt
2 Tbsp rolled oats
1/2 Tbsp chia seeds
1 Tbsp lemon curd
2 strawberries, sliced
Place the yogurt in a bowl and top with the rolled oats, chia seeds, lemon curd, and sliced strawberries. Serve immediately.
To prepare this bowl as overnight oats, place the oats and chia seeds in the bottom of a jar or other sealable container. Top with the yogurt, lemon curd, and strawberries. Refrigerate for at least 8 hours, or up to 3-4 days.
(Source: https://www.budgetbytes.com/lemon-berry-yogurt-breakfast-bowls/#wprm-recipe-container-44181)
2 Tbsp rolled oats
1/2 Tbsp chia seeds
1 Tbsp lemon curd
2 strawberries, sliced
Place the yogurt in a bowl and top with the rolled oats, chia seeds, lemon curd, and sliced strawberries. Serve immediately.
To prepare this bowl as overnight oats, place the oats and chia seeds in the bottom of a jar or other sealable container. Top with the yogurt, lemon curd, and strawberries. Refrigerate for at least 8 hours, or up to 3-4 days.
(Source: https://www.budgetbytes.com/lemon-berry-yogurt-breakfast-bowls/#wprm-recipe-container-44181)
Chili Garlic Breakfast Quesadilla
1 large egg
1 small tortilla
1 tsp chili garlic paste
1/4 cup shredded cheddar
1/2 cup fresh spinach
In a small non-stick skillet, fry your egg until it is set.
While the egg cooks, smear 1 tsp of chili garlic paste on one half of the tortilla. Top that side with 1/4 cup of cheese. When the egg is finished, place the egg on top of the cheese (the heat helps it melt) and then put the spinach on top of the egg. Fold the tortilla over and return it to the pan (keep the heat on).
Cook each side of the quessadilla until it is golden brown and crispy (1-2 min each side).
(Source: https://www.budgetbytes.com/chili-garlic-breakfast-quesadilla/#wprm-recipe-container-33916)
1 small tortilla
1 tsp chili garlic paste
1/4 cup shredded cheddar
1/2 cup fresh spinach
In a small non-stick skillet, fry your egg until it is set.
While the egg cooks, smear 1 tsp of chili garlic paste on one half of the tortilla. Top that side with 1/4 cup of cheese. When the egg is finished, place the egg on top of the cheese (the heat helps it melt) and then put the spinach on top of the egg. Fold the tortilla over and return it to the pan (keep the heat on).
Cook each side of the quessadilla until it is golden brown and crispy (1-2 min each side).
(Source: https://www.budgetbytes.com/chili-garlic-breakfast-quesadilla/#wprm-recipe-container-33916)
Friday, October 25, 2019
White Bean Spinach Quesadillas
1 15oz. can cannellini beans
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
Cut the quesadillas in half, then serve.
(Source: https://www.budgetbytes.com/creamy-white-bean-and-spinach-quesadillas/#wprm-recipe-container-41792)
3/4 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
Cut the quesadillas in half, then serve.
(Source: https://www.budgetbytes.com/creamy-white-bean-and-spinach-quesadillas/#wprm-recipe-container-41792)
Creamy Mushroom Ramen
1/2 Tbsp cooking oil
4 oz. baby bella mushrooms
1.5 cups vegetable broth
1 handful fresh spinach
1 package ramen noodles (discard seasoning)
1/2 cup coconut milk (canned)
1 Tbsp chili garlic sauce
Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.
(Source: https://www.budgetbytes.com/vegan-creamy-mushroom-ramen/#wprm-recipe-container-45476)
4 oz. baby bella mushrooms
1.5 cups vegetable broth
1 handful fresh spinach
1 package ramen noodles (discard seasoning)
1/2 cup coconut milk (canned)
1 Tbsp chili garlic sauce
Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.
Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.
Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.
Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.
(Source: https://www.budgetbytes.com/vegan-creamy-mushroom-ramen/#wprm-recipe-container-45476)
Monday, October 14, 2019
Tom Kha Gai
1 tablespoon coconut oil
1 tablespoon Thai red chili paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch piece ginger sliced into 1/2 pieces
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz.coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Siracha/hot chili sauce to taste
Heat 1 tablespoon coconut oil over medium high heat. Add red chili paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
(Source: https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/)
1 tablespoon Thai red chili paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch piece ginger sliced into 1/2 pieces
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz.coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Siracha/hot chili sauce to taste
Heat 1 tablespoon coconut oil over medium high heat. Add red chili paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
(Source: https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/)
Southern Pimento Cheese
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
(Source: https://www.allrecipes.com/recipe/189930/southern-pimento-cheese/)
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
(Source: https://www.allrecipes.com/recipe/189930/southern-pimento-cheese/)
Wednesday, October 2, 2019
Pumpkin Chocolate Chip Cookies
1 cup (2 sticks, 8 ounces) butter, softened
1/2 cup (3.75 ounces) brown sugar
1 cup (7.5 ounces) granulated sugar
2 teaspoons vanilla extract
1 cup (9 ounces) pumpkin puree (see note)
2 tablespoons water
2 1/2 cups (12.5 ounces) all-purpose flour (see note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 cups (9 ounces) chocolate chips
Preheat the oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
The dough will be very soft. Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
(Source: https://www.melskitchencafe.com/chocolate-chip-pumpkin-cookies/)
1/2 cup (3.75 ounces) brown sugar
1 cup (7.5 ounces) granulated sugar
2 teaspoons vanilla extract
1 cup (9 ounces) pumpkin puree (see note)
2 tablespoons water
2 1/2 cups (12.5 ounces) all-purpose flour (see note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 1/2 cups (9 ounces) chocolate chips
Preheat the oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
The dough will be very soft. Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
(Source: https://www.melskitchencafe.com/chocolate-chip-pumpkin-cookies/)
Monday, September 23, 2019
Sweet Potato & Black Bean Tacos
Roasted sweet potatoes
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (omit if sensitive to spice)
¼ teaspoon fine sea salt
Spicy black beans
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine sea salt
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
Serve in tortillas & sprinkle with feta cheese.
Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt.
Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
(Source: https://cookieandkate.com/sweet-potato-black-bean-tacos/)
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (omit if sensitive to spice)
¼ teaspoon fine sea salt
Spicy black beans
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine sea salt
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
Serve in tortillas & sprinkle with feta cheese.
Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt.
Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
(Source: https://cookieandkate.com/sweet-potato-black-bean-tacos/)
Instant Pot Cilantro Lime Chicken Bowl
2 Boneless Skinless Chicken Breasts, chopped
1 Tablespoon Oil
1 1/2 Teaspoons Cumin
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder
1 Clove Garlic Minced
1 Cup White Rice
2 1/4 Cups Chicken Broth
4 ounce Diced Green Chiles
1/3 Cup Chopped Cilantro
Zest of a Lime
Juice of a Lime
1 Can Pinto Beans Drained
1 Cup Colby Jack Cheese Shredded
Heat an instant pot to the saute high mode. Add the oil.
Mix all of the seasonings together and toss with the chopped chicken until well coated.
Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.
Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.
Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.
Allow a natural release for 2 minutes then quick release.
Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
Serve with toppings and enjoy!
(Source: https://ohsweetbasil.com/instant-pot-cilantro-lime-chicken-burrito-bowl-recipe/)
1 Tablespoon Oil
1 1/2 Teaspoons Cumin
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder
1 Clove Garlic Minced
1 Cup White Rice
2 1/4 Cups Chicken Broth
4 ounce Diced Green Chiles
1/3 Cup Chopped Cilantro
Zest of a Lime
Juice of a Lime
1 Can Pinto Beans Drained
1 Cup Colby Jack Cheese Shredded
Heat an instant pot to the saute high mode. Add the oil.
Mix all of the seasonings together and toss with the chopped chicken until well coated.
Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.
Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.
Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.
Allow a natural release for 2 minutes then quick release.
Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
Serve with toppings and enjoy!
(Source: https://ohsweetbasil.com/instant-pot-cilantro-lime-chicken-burrito-bowl-recipe/)
Denny's Style French Toast
4 eggs
2⁄3 cup whole milk
1⁄3 cup flour
1⁄3 cup sugar
1⁄2 teaspoon vanilla
1⁄4 teaspoon salt
1⁄8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
If the butter smokes, your pan is too hot; turn down the heat.
Dip each slice of bread into the batter for 30 seconds on each side.
Let some of the batter drip off, then put in skillet.
Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.
(Source: https://www.food.com/recipe/dennys-style-french-toast-90674)
2⁄3 cup whole milk
1⁄3 cup flour
1⁄3 cup sugar
1⁄2 teaspoon vanilla
1⁄4 teaspoon salt
1⁄8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
If the butter smokes, your pan is too hot; turn down the heat.
Dip each slice of bread into the batter for 30 seconds on each side.
Let some of the batter drip off, then put in skillet.
Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.
(Source: https://www.food.com/recipe/dennys-style-french-toast-90674)
Blueberry Crumb Bars
3 cups all-purpose flour (spoon and level)
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup unsalted butter, chilled and cut into cubes
Filling
1 Tbsp cornstarch
1/2 cup granulated sugar
1 1/2 Tbsp lemon juice
4 cups fresh blueberries, at room temperature
Preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
Press 1/2 of the mixture evenly into prepared baking dish.
In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.
Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven about 38 - 42 minutes until top is golden brown.
Allow to cool for about 20 - 30 minutes before cutting into squares.
(Source: https://www.cookingclassy.com/blueberry-crumb-bars/#jump-to-recipe)
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup unsalted butter, chilled and cut into cubes
Filling
1 Tbsp cornstarch
1/2 cup granulated sugar
1 1/2 Tbsp lemon juice
4 cups fresh blueberries, at room temperature
Preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
Press 1/2 of the mixture evenly into prepared baking dish.
In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.
Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven about 38 - 42 minutes until top is golden brown.
Allow to cool for about 20 - 30 minutes before cutting into squares.
(Source: https://www.cookingclassy.com/blueberry-crumb-bars/#jump-to-recipe)
Friday, April 19, 2019
Fallen Chocolate Cake
INGREDIENTS
FOR THE PAN:
1 tablespoon softened butter
1-2 tablespoons granulated sugar
FOR THE CAKE BATTER:
1/2 cup (1 stick, 4 ounces) butter, cut into tablespoon-size pieces
2 tablespoon vegetable, canola, avocado or grapeseed oil
10 ounces (about 1 2/3 cups) semisweet chocolate chips or chopped chocolate (see note)
6 large eggs
2 tablespoons natural unsweetened cocoa powder
3/4 cup + 2 tablespoons granulated sugar, divided (you'll use 1/4 cup in the batter, 1/2 cup in the egg whites and 2 tbsp on top of the batter)
1 teaspoon vanilla extract
1/4 teaspoon salt (I use coarse, kosher salt)
TOPPINGS:
Sweetened whipped cream
Fresh berries
Hot fudge sauce or chocolate ganache drizzle (see note)
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9-inch springform pan. Dust with 1-2 tablespoons granulated sugar and shake to lightly coat the bottom and sides; tap out any extra sugar.
In a medium microwave-safe bowl, combine the butter, oil, and chocolate. Microwave for 1-2 minute intervals at 50% power until the mixture is melted and smooth (don't overheat!). This can also be done in a heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
Separate 4 of the eggs, placing whites and yolks in separate medium size bowls. Make sure not to get any bits of yolk or shells into the egg whites or they won't whip to stiff peaks.
To the egg yolks, add the remaining 2 whole eggs, cocoa powder, 1/4 cup granulated sugar, vanilla, and salt. Whisk until the mixture is well-combined. Pour the egg yolk mixture into the bowl with the melted chocolate/butter mixture and whisk until smooth.
Using an electric mixer on high speed, beat the egg whites until foamy, about 30 seconds. With the mixer running, gradually add 1/2 cup granulated sugar and continue mixing until stiff, glossy peaks form (the peaks should hold their shape as the mixer is lifted out of the egg whites).
Add half of the egg whites to the chocolate batter and fold gently with a rubber spatula until partly combined (a few streaks is fine; don't whisk or mix too vigorously or the egg whites will deflate). Add the remaining egg whites and fold gently until just incorporated and no white streaks remain.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the top with 2 tablespoons granulated sugar.
Bake the cake until the top is puffed and starting to crack and the cake is pulling away from edge of pan just slightly, 25-30 minutes. Don't overbake! Let the cake cool completely in the pan. The middle of the cake will fall as it cools. Serve warm, at room temp or chilled. The cake can be made 1-2 days ahead of time and refrigerated.
Top with sweetened whipped cream, fresh berries and hot fudge sauce or chocolate ganache.
(Source: https://www.melskitchencafe.com/fallen-chocolate-cake/)
FOR THE PAN:
1 tablespoon softened butter
1-2 tablespoons granulated sugar
FOR THE CAKE BATTER:
1/2 cup (1 stick, 4 ounces) butter, cut into tablespoon-size pieces
2 tablespoon vegetable, canola, avocado or grapeseed oil
10 ounces (about 1 2/3 cups) semisweet chocolate chips or chopped chocolate (see note)
6 large eggs
2 tablespoons natural unsweetened cocoa powder
3/4 cup + 2 tablespoons granulated sugar, divided (you'll use 1/4 cup in the batter, 1/2 cup in the egg whites and 2 tbsp on top of the batter)
1 teaspoon vanilla extract
1/4 teaspoon salt (I use coarse, kosher salt)
TOPPINGS:
Sweetened whipped cream
Fresh berries
Hot fudge sauce or chocolate ganache drizzle (see note)
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9-inch springform pan. Dust with 1-2 tablespoons granulated sugar and shake to lightly coat the bottom and sides; tap out any extra sugar.
In a medium microwave-safe bowl, combine the butter, oil, and chocolate. Microwave for 1-2 minute intervals at 50% power until the mixture is melted and smooth (don't overheat!). This can also be done in a heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
Separate 4 of the eggs, placing whites and yolks in separate medium size bowls. Make sure not to get any bits of yolk or shells into the egg whites or they won't whip to stiff peaks.
To the egg yolks, add the remaining 2 whole eggs, cocoa powder, 1/4 cup granulated sugar, vanilla, and salt. Whisk until the mixture is well-combined. Pour the egg yolk mixture into the bowl with the melted chocolate/butter mixture and whisk until smooth.
Using an electric mixer on high speed, beat the egg whites until foamy, about 30 seconds. With the mixer running, gradually add 1/2 cup granulated sugar and continue mixing until stiff, glossy peaks form (the peaks should hold their shape as the mixer is lifted out of the egg whites).
Add half of the egg whites to the chocolate batter and fold gently with a rubber spatula until partly combined (a few streaks is fine; don't whisk or mix too vigorously or the egg whites will deflate). Add the remaining egg whites and fold gently until just incorporated and no white streaks remain.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the top with 2 tablespoons granulated sugar.
Bake the cake until the top is puffed and starting to crack and the cake is pulling away from edge of pan just slightly, 25-30 minutes. Don't overbake! Let the cake cool completely in the pan. The middle of the cake will fall as it cools. Serve warm, at room temp or chilled. The cake can be made 1-2 days ahead of time and refrigerated.
Top with sweetened whipped cream, fresh berries and hot fudge sauce or chocolate ganache.
(Source: https://www.melskitchencafe.com/fallen-chocolate-cake/)
Tuesday, March 12, 2019
Slow Cooker Chicken Tikka Masala
1.5 Tbsp garam masala
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne
Freshly cracked pepper
2 lbs. boneless skinless chicken thighs
1 Tbsp cooking oil
1 yellow onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
15 oz. tomato sauce
1/3 cup heavy cream
In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.
Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.
Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.
(Source: https://www.budgetbytes.com/slow-cooker-chicken-tikka-masala/#wprm-recipe-container-31002)
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne
Freshly cracked pepper
2 lbs. boneless skinless chicken thighs
1 Tbsp cooking oil
1 yellow onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
15 oz. tomato sauce
1/3 cup heavy cream
In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.
Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.
Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.
(Source: https://www.budgetbytes.com/slow-cooker-chicken-tikka-masala/#wprm-recipe-container-31002)
Red Lentil & Chicken Soup
3 tbsp olive oil
1 large onion chopped
1 medium carrot chopped
5 cloves garlic minced
1 tsp turmeric
1 tsp cumin
2 tbsp smoked paprika
1 cup red lentils dry
3 tbsp tomato paste
4 cups chicken broth
2 cups chicken breasts cooked and shredded
1/2 tsp salt or to taste
1 tsp pepper or to taste
Heat the olive oil in a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
Add the spices - turmeric, cumin, smoked paprika - and stir. Add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. 4 cups of chicken broth will result in a very thick soup, so if you want a thinner soup, add another cup of chicken broth.
Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through, stirring occasionally.
(Source: https://www.jocooks.com/recipes/red-lentil-and-chicken-soup/#wprm-recipe-container-13834)
1 large onion chopped
1 medium carrot chopped
5 cloves garlic minced
1 tsp turmeric
1 tsp cumin
2 tbsp smoked paprika
1 cup red lentils dry
3 tbsp tomato paste
4 cups chicken broth
2 cups chicken breasts cooked and shredded
1/2 tsp salt or to taste
1 tsp pepper or to taste
Heat the olive oil in a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
Add the spices - turmeric, cumin, smoked paprika - and stir. Add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. 4 cups of chicken broth will result in a very thick soup, so if you want a thinner soup, add another cup of chicken broth.
Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through, stirring occasionally.
(Source: https://www.jocooks.com/recipes/red-lentil-and-chicken-soup/#wprm-recipe-container-13834)
Energy Bites
1 cup (3.5 ounces) old-fashioned oats
1/3 cup (1.25 ounces) ground flaxseed meal
2/3 to 1 cup (6-9 ounces) nut butter (see note)
1/4 cup (3 ounces) honey
Dash of vanilla extract
Pinch of salt (more to taste, if needed)
Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.
In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.
Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.
If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.
Add any add-in ingredients, and mix with your hands until evenly combined.
Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.
(Source: https://www.melskitchencafe.com/best-energy-bites-recipe/)
1/3 cup (1.25 ounces) ground flaxseed meal
2/3 to 1 cup (6-9 ounces) nut butter (see note)
1/4 cup (3 ounces) honey
Dash of vanilla extract
Pinch of salt (more to taste, if needed)
Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.
In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.
Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.
If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.
Add any add-in ingredients, and mix with your hands until evenly combined.
Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.
(Source: https://www.melskitchencafe.com/best-energy-bites-recipe/)
Homemade Refried Beans (Instant Pot)
INGREDIENTS
1 tablespoon olive oil
1 jalapeño, cored, seeded and finely chopped
1 small onion, chopped (about 1/2 cup)
3-4 cloves garlic, finely minced
1.5 pounds (3 cups) dry pinto beans, rinsed
8 cups water
4 cups low-sodium chicken or vegetable broth
2 teaspoons salt
2 tablespoons white vinegar
In the insert of an electric pressure cooker, heat the oil (using the Sauté function) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
Add the rinsed and drained beans, water, broth, salt and vinegar.
Secure the lid on the pressure cooker and cook on high pressure for 35 minutes.
Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
Drain the rest of the liquid off the beans. Using an immersion blender, process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
Refrigerate for up to a week or freeze for several months.
(Source: https://www.melskitchencafe.com/pressure-cooker-refried-beans/)
Classic Red Chili
2 medium yellow onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef or lean ground turkey
3 large cans (29 ounces each) pinto beans, rinsed and drained
46 ounces tomato juice
1 can (8 ounces) tomato sauce
1 cup (8 ounces) ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 tablespoon brown sugar
In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
Add the cooked meat/onion mixture.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
(Source: https://www.melskitchencafe.com/my-moms-classic-chili/)
2 teaspoons salt
2 to 2 1/2 pounds ground beef or lean ground turkey
3 large cans (29 ounces each) pinto beans, rinsed and drained
46 ounces tomato juice
1 can (8 ounces) tomato sauce
1 cup (8 ounces) ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 tablespoon brown sugar
In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
Add the cooked meat/onion mixture.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
(Source: https://www.melskitchencafe.com/my-moms-classic-chili/)
Thai Curry Vegetable Soup
2 Tbsp cooking oil*
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato
1 bunch baby bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
** (my change) Cook the vermicelli noodles in the soup to give it more flavor.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
Top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
(Source: https://www.budgetbytes.com/thai-curry-vegetable-soup/#wprm-recipe-container-30867)
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato
1 bunch baby bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
** (my change) Cook the vermicelli noodles in the soup to give it more flavor.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
Top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
(Source: https://www.budgetbytes.com/thai-curry-vegetable-soup/#wprm-recipe-container-30867)
Thursday, January 10, 2019
Oatmeal Cookie Baked Oatmeal
INGREDIENTS
1.5 cups unsweetened applesauce
1 large egg
1/2 cup brown sugar
1/2 Tbsp vanilla extract
1/2 Tbsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking powder
2 Tbsp melted butter
1.5 cups milk
1/2 cup raisins
3 cups old-fashioned rolled oats
Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, egg, brown sugar, vanilla, cinnamon, nutmeg, salt, baking powder, and melted butter. Once whisked smooth, add the milk and whisk until smooth again.
Add the raisins and dry rolled oats. Stir with a spoon until the mixture is combined. Lightly coat a 9x9 casserole dish (or any 2-3 quart casserole dish) with non-stick spray, then pour the oat mixture into the dish.
Bake the oatmeal uncovered in the fully preheated oven for 45 minutes. Divide into six portions and serve. Baked oatmeal is good warm or cold and tastes great with cold milk poured over top.
(Source: https://www.budgetbytes.com/oatmeal-cookie-baked-oatmeal/#wprm-recipe-container-31267)
Buttermilk Syrup
INGREDIENTS:
1/2 cup unsalted butter
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla
1 tablespoon Light karo syrup
1/2 teaspoon baking soda
DIRECTIONS:
In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup.
Heat until everything is well combined and bring to a boil.
Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.
Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.
(Source: https://ohsweetbasil.com/buttermilk-syrup/)
1/2 cup unsalted butter
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla
1 tablespoon Light karo syrup
1/2 teaspoon baking soda
DIRECTIONS:
In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup.
Heat until everything is well combined and bring to a boil.
Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down.
Stir for 30 seconds over the heat (I often just take mine off so I don’t risk boiling over) and serve immediately.
(Source: https://ohsweetbasil.com/buttermilk-syrup/)
Thursday, January 3, 2019
Biscuit Cinnamon Rolls
BISCUITS:
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon baking soda
2 1/2 tablespoons baking powder
1/2 teaspoon salt
13 tablespoons very cold butter
2 cups buttermilk (plus a few tablespoons more, if needed)
FILLING:
4 tablespoons butter, melted
1/2 cup (3.75 ounces) light brown sugar
1/2 to 1 tablespoon cinnamon
ICING:
1/2 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons heavy cream
Splash of vanilla extract
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
Scrape the dough out of the food processor or bowl onto a lightly floured counter.
Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
Reposition the long roll until it is seam side down.
Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheets.
At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
Let the rolls cool for 10 minutes or so before drizzling with the icing.
For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.
(Source: https://www.melskitchencafe.com/buttermilk-biscuit-cinnamon-rolls/)
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon baking soda
2 1/2 tablespoons baking powder
1/2 teaspoon salt
13 tablespoons very cold butter
2 cups buttermilk (plus a few tablespoons more, if needed)
FILLING:
4 tablespoons butter, melted
1/2 cup (3.75 ounces) light brown sugar
1/2 to 1 tablespoon cinnamon
ICING:
1/2 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons heavy cream
Splash of vanilla extract
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
Scrape the dough out of the food processor or bowl onto a lightly floured counter.
Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
Reposition the long roll until it is seam side down.
Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheets.
At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
Let the rolls cool for 10 minutes or so before drizzling with the icing.
For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.
(Source: https://www.melskitchencafe.com/buttermilk-biscuit-cinnamon-rolls/)
Overnight French Toast Casserole
1⁄2 cup butter
12 slices white bread
1 cup brown sugar
1 teaspoon cinnamon
5 -6 eggs
1 1⁄2 cups milk
Melt butter in a 9 x 13 baking pan. Put 6 slices of bread in bottom of pan.
In a bowl mix 1 cup brown sugar with 1 tsp cinnamon. Sprinkle 1/2 of this sugar mixture over bread. Add another layer of 6 slices of bread.
In a bowl, whisk eggs with milk until well blended. Pour over bread layers. Sprinkle with remaining sugar mixture. Cover and refrigerate overnight.
Bake covered at 350F 30 minutes. Uncover and continue baking 15 minutes or until set and browned.
(Source: https://www.geniuskitchen.com/recipe/overnight-french-toast-casserole-42292)
12 slices white bread
1 cup brown sugar
1 teaspoon cinnamon
5 -6 eggs
1 1⁄2 cups milk
Melt butter in a 9 x 13 baking pan. Put 6 slices of bread in bottom of pan.
In a bowl mix 1 cup brown sugar with 1 tsp cinnamon. Sprinkle 1/2 of this sugar mixture over bread. Add another layer of 6 slices of bread.
In a bowl, whisk eggs with milk until well blended. Pour over bread layers. Sprinkle with remaining sugar mixture. Cover and refrigerate overnight.
Bake covered at 350F 30 minutes. Uncover and continue baking 15 minutes or until set and browned.
(Source: https://www.geniuskitchen.com/recipe/overnight-french-toast-casserole-42292)
Thanksgiving Turkey
1 12-20 pound turkey
1 onion , peeled and quartered
1 lemon , quartered
1 apple , quartered
.75 ounce container fresh rosemary
.75 ounce container fresh thyme
.75 ounce container fresh sage
For the herb butter:
1 cup unsalted butter , softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6-8 cloves garlic , minced
fresh chopped herbs
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(Remove the turkey from the oven once it reaches 160 degrees. Then tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving.
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
(Source: https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/)
1 onion , peeled and quartered
1 lemon , quartered
1 apple , quartered
.75 ounce container fresh rosemary
.75 ounce container fresh thyme
.75 ounce container fresh sage
For the herb butter:
1 cup unsalted butter , softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6-8 cloves garlic , minced
fresh chopped herbs
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(Remove the turkey from the oven once it reaches 160 degrees. Then tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving.
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
(Source: https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/)
Bacon & Spinach Pasta w/Parmesan
6 oz bacon
1 small onion
2 cups chicken broth
1/2 lb pasta
1/4 lb 3-4 cups fresh spinach
1/3 cup grated Parmesan
Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.
(Source: https://www.budgetbytes.com/bacon-spinach-pasta-parmesan/#wprm-recipe-container-31664)
1 small onion
2 cups chicken broth
1/2 lb pasta
1/4 lb 3-4 cups fresh spinach
1/3 cup grated Parmesan
Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.
(Source: https://www.budgetbytes.com/bacon-spinach-pasta-parmesan/#wprm-recipe-container-31664)
Chorizo & Sweet Potato Enchiladas
INGREDIENTS
1 sweet potato
1 poblano pepper
2 cloves garlic
2 Tbsp vegetable oil
3 links 3/4 lb. chorizo
8 7- inch tortillas
15oz can red enchilada sauce
1.5 cups shredded cheese
3-4 green onions, sliced
Peel the sweet potato and cut it into small cubes (about 1/4-inch). Remove the stem and seeds from the poblano and also dice into 1/4-inch pieces. Mince the garlic.
In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium heat until they begin to soften (about 5-7 minutes). Squeeze the chorizo out of it’s casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).
Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a cigar shape. Place the filled and rolled tortillas in the baking dish, seam side down. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20-25 minutes). Top with sliced green onions after baking. Serve hot.
(Source: https://www.budgetbytes.com/chorizo-sweet-potato-enchiladas/#wprm-recipe-container-33266)
BBQ Chicken Quesadillas
INGREDIENTS
1.5 cups chopped cooked chicken
15 oz can black beans, drained
1/4 red onion
1 jalapeño
1/2 cup fresh cilantro
2 cups shredded cheddar
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp salt
1/2 cup Sweet Baby Ray's BBQ Sauce
10 7 inch flour tortillas
Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.
(Source: https://www.budgetbytes.com/ultimate-bbq-chicken-quesadillas/)
1.5 cups chopped cooked chicken
15 oz can black beans, drained
1/4 red onion
1 jalapeño
1/2 cup fresh cilantro
2 cups shredded cheddar
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp salt
1/2 cup Sweet Baby Ray's BBQ Sauce
10 7 inch flour tortillas
Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.
(Source: https://www.budgetbytes.com/ultimate-bbq-chicken-quesadillas/)
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