Ingredients
Sauce
1/2 tablespoon cornstarch
3 tablespoons lite soy sauce
3 tablespoons chicken broth (or stock)
2 teaspoons sesame oil
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1/2 tablespoon sriracha
1/4 teaspoon white pepper (or black)
"Egg Roll"
1 tablespoon vegetable oil
1 cup thinly sliced red onion (~1/2 large onion)
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1 pound ground pork (or ground turkey or ground chicken or ground beef)
1 cup thinly sliced red pepper (~1 pepper)
1 package (16 ounces) coleslaw mix OR 16 ounces chopped cabbage plus 1 and 1/2 cups matchstick carrots Note 1
2-3 green onions, for garnish
Instructions
SAUCE: start by whisking together the sauce. In a small bowl, with a fork, whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 3 tablespoons chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 1/2 tablespoon sriracha, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.
VEGGIE PREP: prep the rest of your veggies, the cooking goes quick! Cut a red onion in half and very thinly slice the half. Finely mince the ginger and finely mice the garlic. Open the coleslaw mix or chop the cabbage (Note 1). Remove the stem and seeds from the red pepper. Very thinly slice the red pepper and then cut the thin slices in half horizontally. Thinly slice the green onions (as many as you want, we use 2-3)
COOK PORK: Heat a wok or large and deep saute pan (12 inches at least!) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Add in the ginger and garlic, cook for 30 seconds to a minute or until fragrant. Nothing should be burning, if so reduce the heat. Return the heat to high, push the onions to the edges of the pan and add the ground pork right in the center of the pan. Let it cook for 30 seconds without touching. Use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, ginger into the pork.
COOK VEGGIES: Reduce the heat to medium high. Add the red pepper and entire bag of coleslaw (OR chopped cabbage and matchstick carrots). It will seem like a lot, but it cooks down quickly! Stir-fry for 2 minutes and then pour in the sauce. Continue to cook, stirring and mixing the ingredients, for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
FINISHING: Taste and add additional soy sauce, Sriracha, and/or pepper/salt as needed (depending on the soy sauce or chicken broth used you might want a little salt). Top with green onions. Serve as is or on top of rice if desired. You can also add some sriracha mayo if you like a creamy element!
(Source: https://www.chelseasmessyapron.com/egg-roll-in-a-bowl/#wprm-recipe-container-65296)
Thursday, January 23, 2020
Friday, January 17, 2020
Coconut Turmeric Chicken Soup
INGREDIENTS
1 yellow onion
2 cloves garlic
1/2 Tbsp grated fresh ginger
2 Tbsp olive oil
1/2 Tbsp turmeric
1/2 tsp cumin
1 pinch crushed red pepper
1/2 lb. carrots (about 3)
1/2 bunch celery (about 4 stalks)
1 skinless chicken breast (about 3/4 lb.)*
3 cups chicken broth
1 13oz. can coconut milk
1/2 tsp salt (or to taste)
INSTRUCTIONS
Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and red pepper flakes. Sauté for about minute more to toast the spices. Add the carrots and celery and sauté for a few minutes more, or just until they begin to soften.
Add the chicken breast to the pot along with the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium-low, and let the broth simmer for 30 minutes.
Once the chicken and vegetables have simmered in the broth for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded meat to the soup and add the coconut milk. Stir to combine and heat through over medium-low heat. Taste the soup and add salt to taste.
To serve, ladle about 1 1/3 cups soup into a bowl and top with 1/2 cup cooked rice, a few fresh cilantro leaves, and a wedge of lime.
(Source: https://www.budgetbytes.com/coconut-turmeric-chicken-soup/#wprm-recipe-container-41269)
1 yellow onion
2 cloves garlic
1/2 Tbsp grated fresh ginger
2 Tbsp olive oil
1/2 Tbsp turmeric
1/2 tsp cumin
1 pinch crushed red pepper
1/2 lb. carrots (about 3)
1/2 bunch celery (about 4 stalks)
1 skinless chicken breast (about 3/4 lb.)*
3 cups chicken broth
1 13oz. can coconut milk
1/2 tsp salt (or to taste)
INSTRUCTIONS
Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and chop the carrots, and chop the celery.
Once the onions are soft, add the turmeric, cumin, and red pepper flakes. Sauté for about minute more to toast the spices. Add the carrots and celery and sauté for a few minutes more, or just until they begin to soften.
Add the chicken breast to the pot along with the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium-low, and let the broth simmer for 30 minutes.
Once the chicken and vegetables have simmered in the broth for 30 minutes, remove the chicken breast and shred it with two forks. Return the shredded meat to the soup and add the coconut milk. Stir to combine and heat through over medium-low heat. Taste the soup and add salt to taste.
To serve, ladle about 1 1/3 cups soup into a bowl and top with 1/2 cup cooked rice, a few fresh cilantro leaves, and a wedge of lime.
(Source: https://www.budgetbytes.com/coconut-turmeric-chicken-soup/#wprm-recipe-container-41269)
Brown Sugar Butter Syrup
Ingredients
2 cups brown sugar
1 cup water
1/2 cup butter
Optional: 1/4 teaspoon vanilla or maple extract
Instructions
Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
* To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hotpad, swirl the jar every so often until the syrup has warmed.
(Source: https://barefeetinthekitchen.com/brown-sugar-butter-syrup/)
2 cups brown sugar
1 cup water
1/2 cup butter
Optional: 1/4 teaspoon vanilla or maple extract
Instructions
Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
* To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hotpad, swirl the jar every so often until the syrup has warmed.
(Source: https://barefeetinthekitchen.com/brown-sugar-butter-syrup/)
The Best Homemade Rolls
1/3 cup very warm water
2 1/4 teaspoons active dry yeast
1/3 cup + 1/4 teaspoon granulated sugar
1 1/3 cups milk , warmed
5 Tablespoons salted butter softened
1 large egg
1 1/2 teaspoons salt
4 - 4 1/2 cups all-purpose flour
Instructions
Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Blend mixture until combine.
While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles.
Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet.Repeat with the second portion of dough.
Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter.
Store rolls in an air-tight container. They also freeze really well.
(Source: https://tastesbetterfromscratch.com/best-homemade-rolls/)
2 1/4 teaspoons active dry yeast
1/3 cup + 1/4 teaspoon granulated sugar
1 1/3 cups milk , warmed
5 Tablespoons salted butter softened
1 large egg
1 1/2 teaspoons salt
4 - 4 1/2 cups all-purpose flour
Instructions
Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Blend mixture until combine.
While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles.
Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet.Repeat with the second portion of dough.
Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter.
Store rolls in an air-tight container. They also freeze really well.
(Source: https://tastesbetterfromscratch.com/best-homemade-rolls/)
Monday, October 28, 2019
Autumn Wild Rice Soup
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/)
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/)
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/)
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