Views: 63
Favorite Snacks. I have a few. Yes I do have a few favorites when it comes to snacks. But only in moderation. I love chocolate and Potato chips. But on the chips, Salt and Vinegar. Chocolate I try to stay with dark chocolate. But a Hershey bar with almonds is to die for
So what are your favorites?
Views: 18
Medium 👍
| 430 g | all-purpose flour |
| 10 g | dry yeast |
| 60 ml | water (lukewarm) |
| 40 g | sugar |
| 150 ml | milk |
| 1 tsp | cinnamon (ground) |
| 1 | vanilla bean (seeds) |
| 160 g | butter (soft) |
| 20 g | butter (melted) |
| 70 g | marzipan (cubed) |
| 2 cl | rum |
| 1 | lemon (zests) |
| 50 g | almond slivers |
| 50 g | diced candied orange |
| 50 g | diced candied lemon |
| 50 g | raisins |
| 50 g | confectioners’ sugar |
| salt | |
| flour for work surface |
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
Views: 177
Still have left over Turkey? Turkey Soup. If like our family, you can only eat so many Turkey sandwiches. But a Turkey soup? Now that’s something. Trust me and use the chicken broth instead of Turkey stock. I have to go now, I need to shovel some snow then sit down and have a bowl of Turkey Soup.
2 Tablespoons butter
Add the water and chicken broth to the pot. Bring to a boil and cook for about 10minutes.
Views: 101
Article can be found here.
Muffin Pan Huevos Rancheros Recipe Will Save Your Mornings.
Chef George Duran is an author, entertainer, and host. He’s also a realist when it comes to eating meals with his children. “I’m always aiming at eating every night together, but with two boys there are days that just doesn’t happen,” says Duran, who was once host of TLC’s Ultimate Cake Off and The Food Networks Ham on the Street.
Still, dinner is a sacred — if frantic— ritual in the Duran household. “I cook dinner every single night…and it’s sometimes a challenge to find something that everyone likes,” he says. “Yes, sometimes I feel like a short-order-cook, but the challenge is to find the same meals that we all enjoy together.”
Ingredients
Views: 146
View all steps and comments here.
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema. This looks as if it would take a lot of time, but it doesn’t. This looks meaty, but it’s not.
These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat. They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
*Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.
Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.
How to freeze enchiladas (two ways!):
Views: 34
Roasted Beet and Winter Squash Salad with Walnuts. The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
Andrew Scrivani for The New York Times
Views: 52
Cajun Jambalaya Pasta. Yes this is the Cheesecake Factory, but I’m telling you that the only other place I’ve tasted better was in New Orleans. Now you can jazz this up. Add or subtract.Try it.
Servings: 2
Views: 26
5-Ingredient Cookie Dough Bread. Despite using no flour at all, it’s super soft and spongy. It also only requires a total of five ingredients, including the all-stars that give it that beloved cookie dough flavor: cashew butter and unsweetened chocolate chips. If you want to try it for yourself, here’s everything you’ll need.
Ingredients
4 eggs
1 tbsp apple cider vinegar
1 tsp baking soda
1 cup of cashew butter
unsweetened chocolate chips to taste
Directions
1. Whisk all ingredients (except chocolate chips) in a stand or electric mixer until well incorporated.
2. Fold in desired amount of chocolate chips then pour batter into a standard bread loaf pan lined with parchment paper. The batter may be runny depending on the nut butter used; this is normal.
3. Top with extra chocolate chips if desired, and bake for 30 minutes at 350°F.
Extra Bonus Black Bean Brownies
Views: 57
Yummy for the Tummy. Stuffed Avacados. You have so many different ways to use Avocados. Instead of filling her avocados with grains, eggs, and other typical stuffed avocado ingredients, Lauren Kirchmaier, the recipe developer behind Flora & Vino, went the sweet (and plant-based!) route with her Superseed SunButter Stuffed Avocados. After halving and pitting her avocados, she filled them with a handful of healthy toppings: organic sunflower butter, sunflower seeds, chia seeds, hemp hearts, and date paste or maple syrup. That’s all you need.
Ingredients:
avocados, split in half and pits removed
Organic SunButter, or your sunflower butter of choice
sunflower seeds
chia seeds
hemp hearts
date paste or maple syrup
Directions:
1. Take an avocado half and fill in the center with SunButter.
2. Sprinkle avocado with sunflower seeds, chia seeds, and hemp hearts.
3. Drizzle with date paste and serve immediately.
These are the surprising avocado health benefits you should know about:
Views: 65
Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.
Whipped Shortbread Cookies. Try them, you’ll like them. Whipped shortbread cookies may look fancy, but they are incredibly simple to make. This four ingredient recipe for melt-in-your-mouth Whipped Shortbread Cookies is an absolute necessity for the holiday baking season. Decorate with chocolate, sprinkles, jam – the possibilities are endless.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Views: 55
Let’s do Tuscan white bean toast. The super garlicky Tuscan white beans that are served with the bread can be better than the pasta. The plant-based mix isn’t just healthy, as it contains high amounts of fiber and plant-based protein, but it’s loaded with flavor. Instead of something only to enjoy before your main course, it can easily stand on its own for a healthy meal—just ask Erin Clarke, creator of Well Plated and author of The Well Plated Cookbook, who created a simple recipe that can be put together in record time.
Ingredients
4 slices of thick, good quality whole wheat bread
3 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
1 small shallot (finely chopped)
1 pint cherry tomatoes (2 cups, left whole)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves minced garlic
2 teaspoons red wine vinegar
1 teaspoon honey
1 15-ounce can reduced sodium white (cannellini) beans, rinsed and drained
2 tablespoons finely grated Parmesan (can use dairy-free or nutritional yeast)
1 tablespoon chopped fresh thyme
Directions.
1. Place a rack in the upper third of your oven and preheat the oven to 400°F. Arrange the bread in a single layer on a parchment lined baking sheet. Brush each side with 1/2 teaspoon olive oil. Bake for 5 minutes, then flip the slices and return to the oven. Continue baking until the bread is nicely toasted, about 5 additional minutes. Remove from the oven and set aside.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down and their juice begins to caramelize in the skillet, about 10 to 12 minutes.
3. Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes, until the beans are warmed through. Taste and adjust seasoning as desired.
4. To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato bean mixture, then sprinkle with Parmesan or nutritional yeast and thyme. Enjoy immediately.
Views: 118
Food You Can Eat a Lot of Without Gaining Weight. Boiled Potatoes. No recipe, just common sense.
Due to their higher carb content, many people avoid potatoes when trying to lose weight, but they shouldn’t.
Whole potatoes are loaded with vitamins, fiber and other important nutrients. They also contain a certain type of starch called resistant starch (8, 9).
Resistant starch contains half the calories of regular starch (2 instead of 4 calories per gram). In your digestive system, it acts a lot like soluble fiber, helping you feel full.
Because adding resistant starch to meals helps satisfy hunger, it causes people to eat fewer calories (10, 11).
Views: 64
Is Taco Tuesday popular at your house? If it is, but you want to switch up the routine a bit, this Taco Casserole is the perfect addition to your weekly meal plan and I promise you’ll love its simplicity and look like a genius to your entire family.
This foolproof dish can be on the table in less than an hour, and has all the flavors your kids love in their tacos. Not to mention, it’s really fun and easy to make, so little hands can even help in the kitchen crushing up those tortilla chips!
Serves 4-6.
If you can’t find the refried black beans, a can of traditional ones will work too.
Views: 30
Healthy Blueberry Pie. When it’s filled with the best of the best of seasonal fruit. Peaches, strawberries, it’s all fair game. But honestly, blueberry pie is what truly takes the cake, er, pie slice.
A healthier version of the classic pie!
Please keep the pie stored in the fridge. It should last at least a week. You may even be able to freeze it, but I haven’t tried to say for sure. The crust recipe I used was from Elana’s Pantry .
Views: 40
Skillet-Baked Pumpkin Rolls Damn, These Are Delicious. Coated in a pumpkin spice and sugar mixture and brushed with melted butter, they’re melt-in-your-mouth-fantastic. A straightforward recipe is always appreciated, and if the ingredient list and instructions are short, even better! Pop that can open, cut each roll into quarters, coat, and bake. For a bit of a crunch, you can sprinkle candied pecans or chopped walnuts as a bonus. That’s all there really is to it.
If you cut the recipe in half, keep pumpkin rolls in the oven for about 15-20 minutes.
Views: 73
Bobbi Brown’s Zucchini Pasta. Here’s a lady who gives us a quick meal that’s tasty. You’re probably looking at 10-15 minutes. This is a go-to recipe. You’ll love the combination of the zucchini nooldes, tuna and zesty Italian spices
In a hot pan, heat olive oil. Add herbs and saute until fragrant, a couple minutes. Add in zucchini pasta and saute until tender. Mix in tuna or beans and marinara sauce until well coated and mixed. Season with salt and pepper. Garnish with parmesan if using. Serve hot.
Views: 21
Spicy Paloma cocktail that’ll keep you on your toes. Who doesn’t love a sparkly drink (or two)? We know that we do, especially one that provides an added kick that’ll awaken our tastebuds in a marvelous way.
The Paloma is a drink that hails from the vibrant and incredibly culturally layered country of Mexico. It is normally made using a tequila base, lime juice, a grapefruit-flavored soda (dealer’s choice between something generic, Fresca, Squirt, or Jarritos), a lime wedge and is served on the rocks.
Like many drinks, there are different variations that can be incorporated so that all may enjoy them. For example: don’t like grapefruit, use club soda as a possible option (this is a great substitution if you want to go sugarless).
But the below recipe is a take on the Paloma that is like no other. Jaime Salas, Ambassador for Milagro Tequila, shared with HOLA! USA his super simple and delightful recipe using this premium tequila below!
Ingredients:
Preparations:
Views: 52
Top Chef Kevin Gillespie’s All-Star Banana Pudding Will Become a Family Favorite. Yes I’m sharing my space with another chef. He’s got a winner here. Nobody does it better than Grandma. Enjoy.
Serves 12.
Views: 54
This Kale and Mushroom Lasagna recipe will soon become part of your regular pasta night rotation. There’s literally never a bad time for pasta. Even during the hottest summer weather, nothing quite beats a plate of spaghetti or a bowl of pesto-drenched ravioli. But if you’re sick of just boiling noodles and tossing them with sauce, Chef and Well+Good Council member Candice Kumai has the 201-level recipe that every pasta-lover should know how to make: lasagna. Yes, the layered pasta dish looks complicated and intimidating, but this recipe is super easy to follow and comes together in under an hour. The best part? It’s filled with vegetables and is vegetarian-friendly—just look for a Parmesan that uses vegetarian rennet or is explicitly labeled vegetarian. Trust us: This kale and mushroom lasagna recipe will soon become part of your regular pasta night rotation.
Serves 6
Ingredients
Olive oil cooking spray + for the baking dish 2 tablespoons extra-virgin olive oil
1⁄2 yellow onion, finely chopped
4 cups sliced cremini mushrooms
2 cups shredded lacinato kale leaves
2 cups part-skim ricotta cheese
3 cups Homemade Kale Marinara Sauce (or jarred organic marinara)
6 no-boil lasagna sheet noodles
1⁄4 cup finely grated Pecorino Romano or Parmesan cheese
1. Preheat the oven to 375 ̊F. Lightly spray a 9 x 13-inch baking dish with olive oil cooking spray, and set aside.
2. In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly.
3. Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.
4. Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup marinara sauce, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom and ricotta mixture, and finish with grated Pecorino Romano or Parmesan cheese on top.
5. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes. After 20 minutes have passed, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.
Views: 140
5 Ingenious Tricks for Saving Burnt Cookies. It doesn’t take long for cookies to go from an irresistible golden brown to a dispiriting black (especially if you’re baking at a high altitude). But before you toss them in the trash and start rummaging around in your pantry for a store-bought snack, we have a few suggestions for saving that imperfect batch.
All you have to do is slide the cookie along your cheese grater to get rid of the burnt layer on the bottom. The smaller the holes, the better, so a lemon zester works well for this, too.
If you don’t have a cheese grater, you can get the same results with a regular knife—it just might take you an extra minute or two. Instead of slicing off the entire bottom of the cookie, hold your knife blade perpendicular to the bottom of the cookie and carefully scrape away the burnt crumbs.
Even after you’ve shaved off the blackened evidence of your culinary blunder, your cookies might still be crispier than you’d prefer. Store them in an airtight container with a slice of bread—they’ll soak up the moisture and soften right up.
Snackers won’t scoff at your grated cookies if they can’t even see the bottoms. Slather one with a nice, thick layer of ice cream, slap another one on top, and roll the edges in your favorite topping for a treat that’s better than any cookie—burnt or not.
For charred, crunchy cookies that seem beyond salvation, you can completely cut off the burnt bottoms, crush the remains, and turn them into a cookie crust for a pie or cheesecake
Original article here.
