Showing posts with label food recipes. Show all posts
Showing posts with label food recipes. Show all posts
Thursday, March 6, 2014
Seriously. I will never boil eggs any other way again. Out of 20 eggs only 1 peeled funky and it was still better than my other attempts at boiling and peeling eggs. I even had eggs that peeled with the entire shell as one piece.
Seriously. I will never boil eggs any other way again. Out of 20 eggs only 1 peeled funky and it was still better than my other attempts at boiling and peeling eggs. I even had eggs that peeled with the entire shell as one piece.http://pinterest.com/pin/133841420150393827/
12 amazing recipes for Sriracha lovers
12 amazing recipes for Sriracha lovershttp://pinterest.com/pin/55661745368858463/
24-Layer Chocolate Cake: A chocolate-lover's fantasy come true: 12 layers of luscious chocolate cake, 11 layers of smooth chocolate filling, and a top layer of French semisweet chocolate ganache.
24-Layer Chocolate Cake: A chocolate-lover's fantasy come true: 12 layers of luscious chocolate cake, 11 layers of smooth chocolate filling, and a top layer of French semisweet chocolate ganache.http://pinterest.com/pin/330733166356765052/
FRUIT SALAD WITH CHIA YOGURT DRESSING
FRUIT SALAD WITH CHIA YOGURT DRESSINGhttp://pinterest.com/pin/197665871119507048/
Spinach Ice Cream Recipe | Blendtec. Had this at Costco sample table today-- delish.
Spinach Ice Cream Recipe | Blendtec. Had this at Costco sample table today-- delish.http://pinterest.com/pin/48132289740692651/
Mango Pineapple Smootie / Marlene Franco
Mango Pineapple Smootie / Marlene Francohttp://pinterest.com/pin/32721534767272713/
Chili Garlic Beef Stir Fry with Coconut Rice
Ingredients:
chili garlic beef
1 1/2 pounds thinly sliced beef (I find mine at whole foods, labeled "stir fry beef")
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
3 tablespoons brown sugar
1 chipotle pepper in adobo sauce, diced
2 teaspoons adobo sauce from the can of chipotles in adobo
4 garlic cloves, minced
2 tablespoons coconut oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, sliced
coconut jasmine rice
1 1/2 cups jasmine rice (I use brown jasmine rice from Trader Joes)
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1/4 teaspoon salt
1 1/2 tablespoons coconut oil
2 tablespoons finely shredded, unsweetened coconut
Directions:
chili garlic beef
At least 2 hours before, season the beef with salt and pepper. Whisk together the oil, sugar, chipotle pepper, adobo sauce and garlic cloves in a bowl. Add the beef to a baking dish or ziplock bag and pour the marinade ingredients overtop. Refrigerate for at least 2 hours or even overnight.
When you're ready to cook the beef, heat a large skillet or wok over high heat. (as a note, I do not add the marinade to the skillet - I remove the beef with kitchen tongs and whatever marinade is on the beef comes along. The rest is discarded.) Add the coconut oil and once melted, add the beef in 2 or 3 batches. You don't want to crowd the beef and you only want to cook it for a few minutes so it stays tender. Sear the beef for 1 to 2 minutes, then flip and sear the other side. Remove the beef and place in a bowl - and repeat with remaining beef.
Once all of the beef is in the bowl, reduce the heat to medium-high. Add in the peppers and onions and stir well to coat, scraping any bits off the bottom. Cook until the vegetables just start to soften, about 2-3 minutes. Reduce the heat to low, add the beef back to the skillet and toss. Cover and let sit over warm heat for 5 to 10 minutes so the flavors can marry a bit. Serve immediately with the coconut jasmine rice.
coconut jasmine rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe's - all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
Cheese Enchiladas
Servings: approximately 8 enchiladas
Ingredients:
For the sauce:
3 ounces (1 bag) California chiles, dried
3 ounces (1 bag) pasilla chiles, dried
1/2 cup tomato puree
1/2 teaspoon cumin
1/2 teaspoon white pepper
1 teaspoon allspice
1/2 teaspoon oregano, dried
1/2 teaspoon vegetable base
1 teaspoon salt
1/2 teaspoon Kitchen Bouquet (an aid for gravy making..100% vegetarian…look for it in your BBQ/Tabasco sauce aisle)
6 cups water
1 tablespoon flour
2 tablespoons unsalted butter
For the enchiladas:
8 8-inch flour tortillas (feel free to use corn…I prefer flour)
12 ounces Monterey Jack cheese, shredded
12 ounces cheddar cheese, grated
1/3 cup onion, chopped
1/3 cup green onion, chopped
1/3 cup black olives, sliced
Sour cream, for garnish
Cilantro, chopped, for garnish
Instructions
1. For the sauce: In a Dutch oven or large saucepan, combine all of the sauce ingredients except for the flour and butter over medium-high heat.
2. Bring the mixture to a boil, and reduce the heat to low. Simmer for 1 and 1/2 hours, stirring occasionally.
3. In a saucepan over medium heat, melt the butter.
4. Add the flour and whisk until the mixture is lightly browned and slightly thickened. ***This is a roux.
5. Slowly add the roux to the simmering sauce and stir to combine.
6. Increase the heat to medium and boil the sauce for another 45 minutes. **If it looks like your sauce is getting too thick for your taste, add small increments of water.
7. After the 45 minutes, carefully strain the sauce, discarding the solid large pieces. Set the sauce aside.
8. For the enchiladas: Preheat the oven to 350 degrees.
9. Top each tortilla with a generous helping of cheese, roll up tightly, and arrange in a 9 x13-inch baking dish, seam-side down.**I find it helpful to warm the tortillas up in the microwave for about 10 seconds before rolling them. They soften up this way.
10. When the baking dish is full, pour the enchilada sauce on top, followed by any additional cheese.
11. Bake the enchiladas until the cheese is thoroughly melted, about 15 minutes or so.
12. Garnish with onions, black olives, sour cream, and cilantro.
Ingredients:
For the sauce:
3 ounces (1 bag) California chiles, dried
3 ounces (1 bag) pasilla chiles, dried
1/2 cup tomato puree
1/2 teaspoon cumin
1/2 teaspoon white pepper
1 teaspoon allspice
1/2 teaspoon oregano, dried
1/2 teaspoon vegetable base
1 teaspoon salt
1/2 teaspoon Kitchen Bouquet (an aid for gravy making..100% vegetarian…look for it in your BBQ/Tabasco sauce aisle)
6 cups water
1 tablespoon flour
2 tablespoons unsalted butter
For the enchiladas:
8 8-inch flour tortillas (feel free to use corn…I prefer flour)
12 ounces Monterey Jack cheese, shredded
12 ounces cheddar cheese, grated
1/3 cup onion, chopped
1/3 cup green onion, chopped
1/3 cup black olives, sliced
Sour cream, for garnish
Cilantro, chopped, for garnish
Instructions
1. For the sauce: In a Dutch oven or large saucepan, combine all of the sauce ingredients except for the flour and butter over medium-high heat.
2. Bring the mixture to a boil, and reduce the heat to low. Simmer for 1 and 1/2 hours, stirring occasionally.
3. In a saucepan over medium heat, melt the butter.
4. Add the flour and whisk until the mixture is lightly browned and slightly thickened. ***This is a roux.
5. Slowly add the roux to the simmering sauce and stir to combine.
6. Increase the heat to medium and boil the sauce for another 45 minutes. **If it looks like your sauce is getting too thick for your taste, add small increments of water.
7. After the 45 minutes, carefully strain the sauce, discarding the solid large pieces. Set the sauce aside.
8. For the enchiladas: Preheat the oven to 350 degrees.
9. Top each tortilla with a generous helping of cheese, roll up tightly, and arrange in a 9 x13-inch baking dish, seam-side down.**I find it helpful to warm the tortillas up in the microwave for about 10 seconds before rolling them. They soften up this way.
10. When the baking dish is full, pour the enchilada sauce on top, followed by any additional cheese.
11. Bake the enchiladas until the cheese is thoroughly melted, about 15 minutes or so.
12. Garnish with onions, black olives, sour cream, and cilantro.
Zesty Lime Shrimp and Avocado Salad
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg
Ingredients:
Instructions:
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups.
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg
Ingredients:
- 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 jalapeno, seeds removed, diced fine
- 1/4 cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1 tbsp chopped cilantro
- salt and fresh pepper to taste
Instructions:
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups.
30-MINUTE BARBECUE CHICKEN PIZZA
INGREDIENTS:
1 pound store-bought or homemade pizza dough (See Kelly's Notes)
Cornmeal, for dusting baking sheet
1/2 cup store-bought barbecue sauce, divided
1 cup diced rotisserie chicken
1 cup shredded mozzarella cheese
1/3 cup thinly sliced red onions
Chopped cilantro, for garnish
DIRECTIONS:
Preheat the oven to 500ºF.
Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick.
Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
In a medium bowl, toss together the diced chicken with half (1/4 cup) of the barbecue sauce. Spread the remaining 1/4 cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. (See Kelly's Notes. Depending on the shape of your pizza, you may want to add more sauce.)
Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken.
Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice and serve.
Notes:
The 30-minute version of this recipe utilizes store-bought pizza dough, but if you have the time, I highly recommend making your own pizza dough.
You can roll the dough into a 12-inch round pizza, or divide the dough into multiple pieces to form smaller pizzas, adjusting the baking time as needed.
My all-time favorite store-bought barbecue sauce is a brand called Sweet Baby Ray's, which is available at most major grocery stores.
Fat Burning Detox Drink
Lemon juice contains pectin, a soluble fiber that has been shown to help with weight-loss. Lemon juice also helps get rid of the toxins in your body that cause you to keep weight on. Lemon also has a ton of Vitamin C.
Apples - The fiber helps you feel full longer because it expands in your stomach so it takes less food to satisfy your hunger. I recommend eating the apples you put in the drink after you drink it. Cinnamon Apples…YUM!
Apples - The fiber helps you feel full longer because it expands in your stomach so it takes less food to satisfy your hunger. I recommend eating the apples you put in the drink after you drink it. Cinnamon Apples…YUM!
Ingredients
- 12 oz of Water
- 1-2 Tablespoon Apple Cider Vinegar (I use Braggs with the "Mother")
- 1 Tablespoon fresh Lemon Juice
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon sweetener (I use a Stevia Raw Sugar packet)
- Half of an apple (sliced)
Instructions
- Put all of the ingredients (not including the Apples) in the blender and blend for about 10 seconds.
- Add slices of Apple
- Drink and then eat the apple slices! They will taste yummy.
Red Velvet Gooey Butter Chocolate Chip Cookies
INGREDIENTS:
1/2 cup unsalted butter, very soft
8 ounces cream cheese, brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
1 large egg
2 teaspoons vanilla extract
one 18.25-ounce box red velvet cake mix, sifted (don't skip sifting or you'll have lumps that won't incorporate; if the brand of cake mix you use is slightly larger, that's fine, but smaller is not okay or the dough will be too wet)
12-ounces (1 bag) semi-sweet chocolate chips
DIRECTIONS:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 5 minutes.
- Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly. The dough is very sticky and gloppy; this is normal.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). If you had a hard time getting dough into neat mounds before chilling, take time now to smooth them out.
- Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving. I let them cool on the baking sheet and don't use a rack. Note that baking time is longer than for most cookies due to the very moist and wet nature of the dough and the size of the cookies. If you rolled your cookies smaller, reduce baking time accordingly.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Spinach and fetta pies
Ingredients:
- 1 bunch (550g) English spinach, trimmed and chopped
- ½ cup chopped mint leaves
- 1 tablespoon finely grated lemon rind
- 200g fetta, crumbled
- 3 eggs, lightly beaten
- cracked black pepper
- 9 sheets filo pastry
- 80g butter, melted
Instructions:
Preheat the oven to 200°C (390°F). Combine the spinach, mint, rind, fetta, eggs and pepper in a bowl and mix well. Set aside.
Layer 3 sheets of pastry, brushing between each layer with butter. Cut into 2x20cm rounds. Press the pastry into 2x11cm lightly greased pie tins. Repeat with the remaining pastry and 4 more tins. Fill the pastry cases with the spinach mixture and fold in the pastry edges to partially enclose. Brush the tops with butter and cook for 15–20 minutes or until golden. Makes 6.
Grain Free Sardine Fish Cakes
Ingredients
- 1 can of sardines (mine were packed in water and weighed 84 grams when drained)
- 1 egg
- 1 ½ tbsp of coconut flour
- 1 tbsp of mustard
- 2 tsp of dried parsley (more if you really like it)
- ¼ cup of chopped green onion
- 1/8 tsp of salt
- 1/4 cup almond flour for coating the cakes
Instructions
- Place all the ingredients in a food processor except for the almond flour. Pulse until all combined. Roll into small or medium sized balls and flatten with the palm of your hands. Dip the fish cakes in a small bowl of almond flour. Evenly coat both sides.
- Cook the fish cakes in a pan with ghee/butter/etc on low-medium heat turning once.
- The cakes are done when both sides are golden and crispy.
Most Amazing Oven Roasted Corn
This most amazing oven roasted corn is outrageous! It’s almost hard to believe because it is so ridiculously simple to make, as well! This has now become a regular rotation in our dinner menus at home. Hot out of the oven, you must top it off with some butter, salt and pepper and it’s absolutely heavenly! Eat it fresh from the oven but don’t just stop there! I love to cut the kernels off the cob and use them in fresh salads and homemade chicken pot pies
Ingredients:
corn on the cob
salt/pepper
butter
Directions:
Preheat oven to 400!
Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it’s cooking, turn the corn occasionally. Simple and completely amazing!!! Top off with a drop more butter fresh out of the oven!
Ingredients:
corn on the cob
salt/pepper
butter
Directions:
Preheat oven to 400!
Very generously season your corn on the cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown! While it’s cooking, turn the corn occasionally. Simple and completely amazing!!! Top off with a drop more butter fresh out of the oven!
Molasses Cookies
Ingredients:
1 3/4 cups sweet white rice flour (253 grams)*
1 cup teff flour (120 grams)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 tsp. ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 cup Spectrum Organic Palm Shortening (83 grams)
1/2 cup mashed ripe banana (118 grams)
3/4 cup blackstrap molasses (235 grams)
3 tablespoons non-dairy milk (45 grams)
3 tablespoons flax seed meal (23 grams)
2 teaspoons pure vanilla extract
(Optional) Granulated sugar for rolling
Directions:
Makes approximately 2 dozen cookies.
1 3/4 cups sweet white rice flour (253 grams)*
1 cup teff flour (120 grams)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 tsp. ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 cup Spectrum Organic Palm Shortening (83 grams)
1/2 cup mashed ripe banana (118 grams)
3/4 cup blackstrap molasses (235 grams)
3 tablespoons non-dairy milk (45 grams)
3 tablespoons flax seed meal (23 grams)
2 teaspoons pure vanilla extract
(Optional) Granulated sugar for rolling
Directions:
- Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.
- Whisk flours, baking soda, spices, and salt in a medium sized bowl. Set aside.
- Beat shortening, banana, molasses, milk, flax, and vanilla in a large bowl. Add flour and beat until well mixed.
- Form golf sized balls and flatten on cookie sheet or roll in sugar, then flatten. You may need to add a sprinkling of extra teff when you form the balls, as they're a bit sticky. Bake for 9 minutes.
Makes approximately 2 dozen cookies.
Soft and Chewy Ginger Molasses Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup (8 TBS) salted butter, slightly softened
- 1/4 cup vegetable shortening
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 3 cups powdered sugar
- 1/4 cup water
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Set aside.
- In the bowl of your mixer, cream butter, shortening, sugar and brown sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg, water and molasses on low speed until mixed.
- With the mixer on low, slowly beat in flour mixture until a smooth dough is formed. Cover bowl and chill for at least one hour.
- Roll dough into balls the size of 2 Tablespoons. Flatten with your hand to about 1/4 inch and bake for 7 minutes, until edges are just set. Remove pans from oven and let cool on pans for several minutes. Remove to wire rack with spatula.
- Once cookies are cool, prepare frosting: Whisk together powdered sugar, water, and vanilla. Frost cookies.
Notes
Makes about 2 dozen very large cookies.
Subscribe to:
Posts (Atom)
