Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts

LEMON PASTA SAUCE RECIPE

January 26, 2020
This Lemon spaghetti sauce is super easy to form for all of your food cravings and a tremendous find to easy recipes when in need for more pasta sauces. Nobody would ever guess it's entirely vegan, naturally gluten free and made for straightforward meals in under 10 minutes. 

With this new recipe you get numerous options. All are delicious easy family dinner ideas that even picky kids will love.

LEMON PASTA SAUCE RECIPE
LEMON PASTA SAUCE RECIPE

Trust me nobody would ever think it's vegan pasta. So everyone will come on board with these, kids friendly, both are ready in 5 minutes on the table.

If you’re trying to find more sauce recipes look no further and use the search bar to urge more ides and inspirations.

This lemon spaghetti sauce is not any exception. It's creamy, satisfying, light, lemony, garlicky, comforting, super easy, versatile, full of bold flavors. It makes seriously the simplest pasta in no time and is actually a requirement bring all easy pasta recipes.

LEMON PASTA SAUCE RECIPE

INGREDIENTS :

  • 6 cloves garlic, minced
  • 1 cup cashew milk
  • 3 Tbs vegan butter
  • 1/4 cup olive oil
  • juice of one lemon
  • Vegan Parmesan Cheese (3 ingredients, 1 min), prepared
  • salt, pepper to taste

INSTRUCTIONS :

  1. Heat a pan or pot with the vegan butter and olive oil. Add minced garlic and fry for around 2 minutes.
  2. Now mix in as much as you like of the prepared vegan Parmesan cheese. This will depend on your preferences – you can use all or use half of it.  In that case reserve the other half for pasta toppings.
  3. Finally add the cashew milk and lemon juice. Season with salt and pepper, cook for 5 minutes more. Serve over pasta and enjoy.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

January 15, 2020
Braised Glass Noodles with Pork and Napa Cabbage may be a traditional dish and Chinese food from Northern China that families make all throughout China.

Braised Glass Noodles with Pork & Napa Cabbage, or may be a traditional dish from Northern China, and I’m pretty certain that the majority northerners have their own creative ways of cooking it.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE
BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Some wish to use sour cabbage rather than fresh cabbage, and a few wish to add chili. Some prefer it saucy, et al. Prefer an almost soup-like consistency. Of course, everyone claims that their own mother or grandmother makes the simplest version.

I am never here to compete with the mothers of the North, but I do want to shed some light on this delightful dish, and this is often how I prefer to organize it. Plus, I do know you guys love noodles! If you’re a lover of our Ants Climbing a Tree recipe (another famous glass noodle dish), you’ll love these braised glass noodles with pork and napa cabbage.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

INGREDIENTS :

  • 3 slices ginger
  • 1 to 2 star anise
  • 6 shiitake mushrooms (fresh or rehydrated dried)
  • 1 pound napa cabbage (450g, cut into large pieces)
  • 3 oz. dried sweet potato noodles (85g)
  • 1 teaspoon oil (plus 3 tablespoons)
  • 8 oz. pork belly (225g, thinly sliced)
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 cup chicken stock (or water)
  • 1 scallion (chopped, optional)

INSTRUCTIONS :

  1. Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
  2. Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
  3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!

GRILLED CHICKEN PESTO PANINI

January 10, 2020
Grilled Chicken Pesto Panini is that the ultimate lunch. Ciabatta bread full of grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it's pressed until perfectly crispy and therefore the cheese is melted and bubbly.

If you’re currently on a touch holiday vacation from work or school, gather up the ingredients and provides this panini a try because if you don’t, you’ll be sorry. 

GRILLED CHICKEN PESTO PANINI
GRILLED CHICKEN PESTO PANINI

The great thing a few panini is that you simply can stuff and fill them with all types of various ingredients. Yyou actually don’t need a recipe, per say, but rather you'll just accompany the flow and see what you've got available . As long as you set some cheese in there, you’ll be good to travel . The sky’s the limit. Plow ahead and make some masterpieces! 

If you’re trying to find a fast and straightforward lunch, I highly recommend this recipe. You don’t need to undergo the difficulty of creating your own pesto and aioli either, if you don’t have the time, just use store bought pesto and blend mayo with mashed avocado and call it each day .

GRILLED CHICKEN PESTO PANINI

INGREDIENTS :
For the grilled chicken:

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound chicken breast cutlets
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

For the panini:

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound mini tomatoes on the vine
  • 4 ciabatta rolls, split
  • 8 slices mozzarella cheese

For the pesto:

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ¼ to ⅓ cup olive oil

For the avocado aioli:

  • 1 large egg yolk
  • 2 garlic cloves
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon dijon mustard
  • 1 avocado, peeled and pitted
  • ¼ cup olive oil
  • 3 tablespoons vegetable oil
  • pinch of salt
  • few grinds of black pepper

INSTRUCTIONS :
  1. Preheat oven to 375°F.
  2. Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
  3. Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.
  4. To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.
  5. To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.
  6. To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!

HOMEMADE EGG FOO YOUNG RECIPE

January 05, 2020
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home! 

One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).

HOMEMADE EGG FOO YOUNG RECIPE
HOMEMADE EGG FOO YOUNG RECIPE

Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.

For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!

HOMEMADE EGG FOO YOUNG RECIPE

INGREDIENTS :

  • 4 eggs beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 1/2 pound cooked shrimp chopped
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil

INSTRUCTIONS :

  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

HOMEMADE CASHEW CHICKEN RECIPE

January 03, 2020
Cashew chicken one among MA FAVES when it involves Chinese take-out. I really like the various textures from the chicken, veggies, water chestnuts, and cashews. But the simplest part, in my opinion, is when the sauce quite soaks into the cashews, softening them and loading them with delicious, saucy, flavor.

The best one EVER was this take-out place right down the road from us once we lived in Georgia. It had been called Lin China. Lin China = lyfe. That they had the simplest cashew chicken ever, and that they made me love, love, love that dish. Since then I even have been aiming to recreate it myself reception where it are often healthier and even more tasty.

HOMEMADE CASHEW CHICKEN RECIPE

You can add the other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you would like to spice things up with another goodies from your garden .

Oh! Oh! You'll even make this a vegetarian dish, ditch the chicken all at once , and cargo abreast of dem veggies. You'll name it Cashew Vegetables but that just doesn’t sound nearly nearly as good as Cashew Chicken.

HOMEMADE CASHEW CHICKEN RECIPE

INGREDIENTS :

  • 1 cup cashews
  • 3 chicken breasts, diced into bite size pieces
  • 1/2 onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)

For the sauce:

  • 1/4 cup veggie broth
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 cup soy sauce (tamari if you want gluten free)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

INSTRUCTIONS :

  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)

SLOW COOKER FRENCH DIP SANDWICHES

December 29, 2019
An easy recipe for French Dip Sandwiches made within the slow cooker or Instant Pot. Tender beef, caramelized onions and melted cheese with juicy on the side for dipping.

This easy recipe are often made in your SLOW COOKER OR INSTANT POT! The bottom recipe is that the same, which suggests regardless of which way you create it you’ll find yourself with a juicy sandwich that's to die for.

SLOW COOKER FRENCH DIP SANDWICHES
SLOW COOKER FRENCH DIP SANDWICHES

The thing I really like the foremost about using the moment Pot for this recipe is that it's made completely right within the Instant Pot. Since the moment Pot features a sauté function, you'll brown the meat and onions right within the pot before cooking. 

This is the first way I even have always made this recipe, and it's still my favorite. Yes, it takes 2-3 times the quantity of your time than the moment Pot, but I really like that I can peak at the meat, and check it for tenderness during the last hour or two of cook time (no guessing like with the pressure cooker). I also think that the meat is more tender when slow-cooked, it's always super tender and falling apart.

SLOW COOKER FRENCH DIP SANDWICHES

INGREDIENTS :

  • 1 bay leaf
  • salt/pepper
  • 2 tablespoons extra virgin olive oil
  • 2-3 pound beef chuck roast or rump roast trimmed of excess fat (I've also used a sirloin roast and boneless bottom round for a leaner option)
  • 3 cups low sodium beef broth
  • 1/4 cup worcestershire sauce
  • 2 yellow onions quartered and thinly sliced
  • 3 cloves of garlic minced
  • 4-6 rolls nothing too soft or it will fall apart once dipped
  • 8-12 slices cheese (provolone, swiss, havarti or monterey jack)

INSTRUCTIONS :

  1. Liberally salt and pepper your roast.
  2. In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
  3. In a large cast iron skillet, dutch oven or in your Instant Pot in sauté mode, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed. Transfer meat into your slow cooker (if using) OR remove the meat from your Instant Pot and continue.
  4. Reduce the heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor). 

Slow Cooker:

  1. Transfer the onion mixture and all accumulated juices into the slow cooker (with the meat) and add in the remaining broth and the bay leaf. Cook in your slow cooker on high for 3-4 hours or low for 5-6 hours, until the meat is very tender. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the slow cooker through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the slow cooker. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

Instant Pot:

  1. Add the beef to the onion mixture in the Instant Pot, add in the remaining broth and the bay leaf. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it or shred it, set aside.
  2. Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
  3. Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
  4. Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.

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