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

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

March 16, 2020
In case you’re a lover of dealer Joe’s warm lentil packs, you’ll love those highly spiced Quinoa Lentil Wraps with Tahini Sauce! They may be simple to create, can be created Gluten-loose by using the usage of heated corn tortillas and so are super for meal-prep! This so scrumptious and complete of flavour, I absolutely love it!

To make this specific recipe, I commenced with the element list with lentils and bulgur-wheat, but clearly wanted to make a recipe that may be Gluten-loose. I suppose quinoa can be the ideal alternative!

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE
SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

Once I’m trying a couple batches with and with out quinoa, the quinoa were a keeper because it had the popular experience. The aggregate is full of taste, easy to prepare and can be saved inside the refrigerator for up to a week or suspended if important.

Quinoa and lentils are simmered with spices till gentle. Subsequently folded or wrapped with cabbage and chili-paste make these incredible, nicely-balanced, highly spiced and savory vegan-lentil mix served with tahini-sauce on the alternative facet.

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

INGREDIENTS :
Lentil Quinoa Mix:

  • ¾ cup red-lentils, sorted and rinsed
  • ½ cup quinoa, rinsed
  • 1 tsp red-pepper-flakes (Optional)
  • 2 ½ cups water, or more if needed
  • 1 tsp garlic-powder
  • 1 green-onion, thinly sliced
  • 1 tsp onion-powder
  • 2 heaping tsp cumin
  • 2 tbsp chopped-parsley
  • ½ tsp pink-salt, to taste

Spicy Tahini Sauce:

  • ¼ cup tahini
  • ½ cup water, or more if needed
  • 1 tbsp parsley, finely chopped
  • pinch of red-pepper-flakes
  • juice of ½ lemon or 1 tbsp
  • pinch of pink-salt

For Serve:

  • shredded cabbage or micro-greens
  • chili-paste or sriracha
  • lavash bread or corn-tortillas (flour-tortillas work too)
  • sliced avocado, for tacos (Optional)

INSTRUCTIONS :
Lentil Quinoa Mix:
  1. In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
  2. Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini sauce:
  1. In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.
Assemble Wraps:
  1. Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
  2. Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos:
  1. Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
  2. Serve warm, chilled or at room temperature.
For Store:
  1. Wraps can be kept in the fridge for up to 3-4 days, in a covered container.

Easy Tofu Marinade Recipes

February 09, 2020
You think tofu is boring and features a plain taste? Then do this tofu marinade! It’s super easy to form and it’s full of flavor. I really like serving my marinated tofu over rice and don’t forget to top it off with some green onions and a touch of sriracha.

When I first tried tofu years ago, I wasn’t too impressed! It didn’t taste like much and that i thought I definitely don’t need it in my life. Boy, was I wrong! When prepared the proper way, tofu is super versatile and it’s so delicious! My easy tofu marinade makes tofu a true star in your kitchen!

Easy Tofu Marinade Recipes
Easy Tofu Marinade Recipes

To make marinated tofu, you ought to use firm or extra-firm tofu. it's already been pressed enough to carry its shape fairly well once you pip out .

Please don't use soft or silken tofu for this recipe. It'll disintegrate when pressing. Unlike firm tofu, soft or “silken” tofu is typically used for vegan sauces or mousses that are blended.

Easy Tofu Marinade Recipes

INGREDIENTS :
  • 14 oz firm or extra-firm tofu
For the tofu marinade:
  • 2 tablespoons sesame oil
  • 4 tablespoons soy sauce
  • 2 cloves of garlic
  • 1 inch piece ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon maple syrup
  • 1 teaspoon onion powder
  • red pepper flakes
INSTRUCTIONS :
  1. Start by pressing your tofu. Remove the tofu from the packaging.Then wrap it with a clean dishtowel. Alternatively, you could also use paper towels.
  2. Cover with a baking sheet and then place something heavy on top. I usually use a stack of cookbooks. But you could also use cans of beans, a cast iron skillet, or smaller weights you use for weight lifting exercises. 
  3. Let it press for about 10-15 minutes. 
  4. In the meantime, make the tofu marinade. 
  5. Cut the garlic and the ginger into thin slices. In an airtight container or a bowl, combine all of the ingredients and whisk well. 
  6. After the tofu has been pressed for about 10-15 minutes, cut it into cubes.  Then add it to the tofu marinade and carefully stir with a spoon until all of the tofu cubes are covered. 
  7. Cover the container and store it in the fridge for at least 1-2 hours. If you have enough time, I recommend letting the tofu marinate overnight. This way it will be even more flavorful. 
  8. To pan-fry the marinated tofu:
  9. Heat some oil in a frying pan or in a cast iron skillet.Add the marinated tofu, but leave the rest of the tofu marinade behind (you can use it later if you want). Fry the tofu until golden brown. 
  10. How to bake the marinated tofu:
  11. Preheat your oven to 350 °F. After the tofu has been marinated for at least 1-2 hours, place it in a bowl leaving the remaining tofu marinade behind.
  12. Add two tablespoons of corn starch (for 14 ounces of tofu). Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top.
  13. Bake for 25 minutes, tossing halfway. 
  14. Serve over brown rice and sprinkle with chopped green onions. I also like to add a bit of sriracha on top. 

CABBAGE ROLL SOUP RECIPE

February 07, 2020
Cabbage Roll Soup recipe may be a delicious dinner recipe which will warm your belly on a chilly and crisp fall day. This unstuffed cabbage soup is one among the simplest soup recipes that we've ever made and really easy to make!

With many chopped vegetables, broth, spaghetti sauce , hamburger and rice, this hearty soup may be a total winner. We wish to serve this soup with our easy and delicious 30-minute dinner rolls.

CABBAGE ROLL SOUP RECIPE
CABBAGE ROLL SOUP RECIPE

This recipe is pretty simple, which is simply one among the explanations I really like it such a lot. You merely season and brown your hamburger , add veggies, broth and spaghetti sauce , then let sit for 25 minutes. My whole family loves this soup!

We really like making this recipe in our amazing dutch oven, but you'll totally use your soup pot instead. Any pot with a lid will work!

CABBAGE ROLL SOUP RECIPE

INGREDIENTS :
  • salt and pepper
  • 1 medium yellow onion diced finely
  • 2 cloves garlic minced
  • 4 cups chopped green cabbage
  • 2 tsp. vegetable oil
  • 1 lb. lean ground beef
  • 2 medium carrots quartered and sliced
  • 4 cups low-sodium beef broth
  • 3 8 oz. cans tomato sauce
  • 1/2 cup white rice uncooked
  • 1 bay leaf
  • 3 tbsp. light brown sugar
  • 2 tbsp. fresh chopped parsley
INSTRUCTIONS :
  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  2. Season ground beef with salt and pepper as desired and cook until browned.
  3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.

CILANTRO LIME CAULIFLOWER RICE

January 27, 2020
Low carb and paleo friendly Cilantro Lime Cauliflower Rice – make it in 20 minutes or less for a healthy & filling side dish! Gluten Free + Whole 30 + Vegan.

From now on it’s a simple process – just sauté your onion, garlic and jalapeno until soft. Stir within the cauliflower then mix in some vegetable stock for added flavour along side the cilantro & lime. Im getting hungry again just brooding about it!

CILANTRO LIME CAULIFLOWER RICE
CILANTRO LIME CAULIFLOWER RICE

The whole thing takes 20 minutes at the most to form and makes for an ideal side dish!

For a few of meatless options you'll serve this alongside my Sweet Potato Enchiladas/Enchilada Casserole. Whatever way you've got it – I hope you enjoy it the maximum amount as we do!

CILANTRO LIME CAULIFLOWER RICE

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 cup white onion, chopped
  • 3 cups riced cauliflower (about 1 medium head)
  • 1 large clove garlic (about 1 teaspoon)
  • 1 green jalapeno deseeded & chopped (optional)
  • 2 tablespoons vegetable stock
  • 1/2 teaspoon salt (or as needed)
  • zest from 1/2 lime
  • 1/2 cup fresh cilantro, chopped and divided
  • 1 tablespoon lime juice

INSTRUCTIONS :

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent. 
  2. Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.
  3. Add the cauliflower to the skillet. Stir to mix everything together well. 
  4. Stir in the vegetable stock, about half the cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well. 
  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Serve warm and enjoy!

FILET MIGNON WITH GARLIC HERB BUTTER

January 20, 2020
This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER
FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

FILET MIGNON WITH GARLIC HERB BUTTER

INGREDIENTS :

  • 2 tablespoons olive oil
  • fresh chopped parsley
  • 3 tablespoon butter
  • 2 teaspoons kosher salt
  • fresh ground pepper
  • 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

  • 1 stick butter softened
  • 1 tablespoon rosemary
  • 1 tablespoon fresh thyme
  • 2 garlic cloves minced

INSTRUCTIONS :

  1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  2. Preheat oven to 400 degrees
  3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
  4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
  5. For the butter
  6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

HOMEMADE HEALTHY RAMEN BOWL

January 19, 2020
Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and therefore the perfect food when you’re sick.

HOMEMADE HEALTHY RAMEN BOWL
HOMEMADE HEALTHY RAMEN BOWL

My easy homemade healthy ramen noodles are full of vegetables to form you stronger and that I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just make certain to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor during this easy ramen recipe. 

HOMEMADE HEALTHY RAMEN BOWL

INGREDIENTS :

  • 3 tablespoons olive oil
  • 1 cup shredded carrots
  • 3 garlic cloves, minced
  • 1 thumb of ginger, grated
  • 2 cups thinly sliced mushrooms
  • 2 teaspoons sesame oil
  • 6 cups vegetable or chicken broth
  • 3–4 tablespoons low sodium soy sauce
  • A healthy squirt of sriracha (more if you like it spicy)
  • 2– packages of dried top ramen (discard flavorings)
  • 3 cups of kale or spinach, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 cup green onions, thinly sliced
  • Sesame seeds
  • 2–3 eggs, soft boiled

INSTRUCTIONS :

  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
  3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
  4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
  5. To make soft boiled jammy eggs:
  6. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
  7. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.

GARLIC LIME CASHEW ZOODLES

January 10, 2020
These garlic lime cashew zoodles are an excellent easy and healthy vegan meal option. This is often a snap to form , and therefore the sauce is addictive!

I originally envisioned this to be a chilly salad, but I noticed that creating the dressing would be easier if I heated it up, then it morphed into a warm meal. So glad I went this route.

GARLIC LIME CASHEW ZOODLES
GARLIC LIME CASHEW ZOODLES

The cashews also because the spread within the sauce provide many substance. I had this as an entree, but I also think it might work as a entremots .

I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and therefore the zoodles are nicely “al dente” when cooking is completed .

GARLIC LIME CASHEW ZOODLES

INGREDIENTS :

  • 2 large carrots peeled
  • 3/4 cup cashews
  • 2 medium zucchini
  • 1 tablespoon fresh cilantro chopped

Sauce:

  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
  • 1 teaspoon soy sauce
  • 2 heaping tablespoons peanut butter
  • Juice of 1/2 lime
  • 2 cloves garlic minced

INSTRUCTIONS :

  1. Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
  2. Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
  3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.

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.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

December 27, 2019
Stir-fried vegetables could be the right weeknight meal. Believe it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. 

You can serve vegan fry recipes on top of quinoa for a few extra protein in your life, otherwise you can eat it with a pleasant helping of healthy rice. I’ve even made it with some fried tofu on top and it’s always tasty!

BROCCOLI AND MUSHROOM STIR-FRY RECIPES
BROCCOLI AND MUSHROOM STIR-FRY RECIPES

Broccoli performs two important functions in vegan fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s a crucial thanks to help yourself feel full.

This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along side fiber, folate, and anti inflammatory benefits. It even brings a touch of protein—4 grams, which may be a surprising amount for a vegetable. Broccoli is a crucial vegetable within the vegan diet, so don’t skip this ingredient.

BROCCOLI AND MUSHROOM STIR-FRY RECIPES

INGREDIENTS :

  • 2 cups broccoli, cut into small florets
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup vegetable broth, optional water
  • 1/2 cup carrot, shredded
  • 1/4 cup red onion, chopped small
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1/4 cup cashews, optional water chestnuts
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar, optional
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
  2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

THAI CHICKEN SATAY WITH PEANUT SAUCE

December 27, 2019
Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone are going to be begging for the recipe – and can be astonished how easy it is!

At the danger of sounding totally obnoxious – this is often a recipe for Chicken Satay skewers with Thai Peanut Sauce that really stacks up to your favourite Thai restaurant.

THAI CHICKEN SATAY WITH PEANUT SAUCE
THAI CHICKEN SATAY WITH PEANUT SAUCE

Thai Red Curry paste may be a “secret ingredient” in both the marinade and therefore the sauce. You only need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. We’re just using it as a flavour enhancer.

Ahead of publishing this recipe, I attempted the Thai Peanut Sauce with natural pure spread vs commercial spread (Kraft, now Bega) side by side to verify this!

THAI CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS :

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARINADE:

  • 1 tsp white sugar
  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 1 tsp salt
  • 1/4 cup white sugar
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 2 tsp dark soy sauce (Note 6)
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:

  • Lime wedges (optional)
  • 2 tbsp peanuts finely choppe
  • Coriander / cilantro leaves and sliced red chilli (optional)

INSTRUCTIONS :

  1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers - I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water - it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.

SERVING:

  1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
  2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  3. Serve with sauce on the side for dipping.

BUTTERNUT SQUASH AND SPINACH LASAGNA

December 26, 2019
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for each day.  Healthier version of lasagna.  

This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and excellent for the autumn and Winter season. Because it uses butternut squash, it’s an excellent choice as holiday vegetarian main dish or simply a vacation recipe.  It’s so good, it’s fashionable kids!

BUTTERNUT SQUASH AND SPINACH LASAGNA
BUTTERNUT SQUASH AND SPINACH LASAGNA

To me this is often an excellent recipe to form any time of year, but because this lasagna has butternut squash, it's surely an honest holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.

This vegetarian recipe uses butternut squash puree, which you'll easily make by following my easy step-by-step tutorial: the way to make butternut squash puree. Or, you'll always buy pureed butternut squash at the shop.

BUTTERNUT SQUASH AND SPINACH LASAGNA

INGREDIENTS :
Butternut Squash Filling:

  • 1/2 cup milk or more, if needed
  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 8 oz spinach (1 cup cooked spinach)
  • pepper to taste

Other Ingredients:

  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil
  • 1 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

INSTRUCTIONS :

  1. Preheat oven to 375 F.

Butternut Squash Filling:

  1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

  1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

How to assemble vegetarian lasagna:



  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

BEST BAKED EGGPLANT PARMESAN

December 18, 2019
Delicious Baked Eggplant cheese With tender coated eggplant slices smothered in cheese and spaghetti sauce. 

Eggplant cheese tastes terribly kind of like regular chicken cheese. Individuals usually marvel what flavor the eggplant itself lends the dish.Eggplant features a terribly gentle flavor, like pasta squash. As a result of it's such a light flavor, it’s simply employed in recipes that have daring flavors. In one thing like eggplant cheese, the eggplant flavor itself isn’t even very tasted.

BEST BAKED EGGPLANT PARMESAN
BEST BAKED EGGPLANT PARMESAN

Eggplant ought to be sliced regarding 1/4 in. Thick once creating eggplant cheese. Merely stop the top and slice through massive, 1/4-inch thick circles.

The depart associate degree eggplant is totally edible. However, because the eggplant grows larger and matures, the peel might become robust and bitter. Individuals usually favor to peel larger eggplants as a result of this, however smaller eggplants do exactly fine unpeeled. It winds up being a matter of private preference.

BEST BAKED EGGPLANT PARMESAN

INGREDIENTS :

  • 2 large eggs
  • ¼ teaspoon pepper
  • 1 cup panko bread crumbs
  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup Italian style bread crumbs
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided

INSTRUCTIONS :

  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree o

BAKED STICKY HONEY GARLIC BUFFALO WINGS

December 16, 2019
Baked Sticky Honey Garlic Buffalo Wings ar baked to crisp perfection and lidded with the foremost wonderful honey garlic buffalo sauce. These ar finger licking good!

Wings ar associate absolute should on game day.  Am I right?  My son is one in every of the pickiest eaters and he LOVES wings. So that they ar continuously creating their debut on game day at our house. And that I have gotten the foremost delicious baked crisp wings to share with you nowadays.

BAKED STICKY HONEY GARLIC BUFFALO WINGS
BAKED STICKY HONEY GARLIC BUFFALO WINGS

I am a individual once it involves something hot. thus I idolized the sauce that glazed these wings.  The honey and sugar helped to chill it down and provides it a touch sweet whereas still have a touch little bit of a kick to that. This was honestly the simplest sauce that I actually have ever had on wings!

You are about to love these crisp baked wings and also the finger licking smart sauce! They're going to be a success at your next soccer party!

BAKED STICKY HONEY GARLIC BUFFALO WINGS

INGREDIENTS :

  • 1 Tablespoon Baking Powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pounds wings patted dry with a paper towel

Honey Garlic Buffalo Sauce:

  • 3/4 cup honey
  • 1/4 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 cup buffalo sauce like Franks Red Hot Sauce
  • 1 Tablespoon Cornstarch

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt and pepper and shake to coat evenly. Place them on your prepared baking sheet.
  2. Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
  3. To make the Honey Garlic Buffalo Sauce: Right before the wings are done, in a medium saucepan, add the buffalo sauce, honey, brown sugar, worcestershire sauce and cornstarch. Whisk on medium high heat for about 3-4 minutes or until it has thickened. Baste on the wings.

HOMEMADE SALISBURY STEAK

December 12, 2019
Homemade dish is a simple nutrient dinner! Created with home-brewed boeuf steaks and coated within the best mushroom gravy!

Meatballs, meatloaf, sauce, lasagna, tacos And national capital Steak!

HOMEMADE SALISBURY STEAK
HOMEMADE SALISBURY STEAK

We adore it with home-brewed beef patties and a deliciously creamy mushroom gravy. Mushroom gravy goes on just about everything around here – even though it’s simply pasta!

This dish could be a dinner staple here, particularly throughout winter, and that we adore it with mashed potatoes, egg noodles or perhaps rice – it’s therefore versatile!

Simply that dish typically has shredded onions and inexperienced peppers side to the meat.

HOMEMADE SALISBURY STEAK

INGREDIENTS :
For the steaks :

  • 1 large egg
  • 2 teaspoons ketchup
  • 1 pound ground beef
  • 1/4 cup bread crumbs
  • 1 teaspoon mustard
  • 1 green pepper finely chopped
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried onion powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon oil

For the gravy :

  • 1 teaspoon ketchup
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried onion powder
  • 1/2 pound brown button mushrooms sliced

INSTRUCTIONS :
  1. Make the steaks: Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it's way less messy). Shape into 4-6 patties.
  2. Brown the steaks: Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
  3. Make the gravy: In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown - do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well. Season with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
  4. Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.

SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE

December 11, 2019
This direction for alimentary paste with Skinny Tomato bechamel sauce may be a fail-safe alimentary paste dish that proves low fat doesn’t mean an absence of flavor.  

I Love tomato alimentary paste sauces! A number of my uncomparable favorites square measure my straightforward homespun spaghetti sauce, Mushroom spaghetti sauce, and alimentary paste Bolognese.  

SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE
SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE

This eater direction is that the good answer after you wish one thing fast and engaging on a busy dark.  Not solely that, however it’s a bechamel sauce with heaps less guilt!

I love cream sauces, however with they're full of calories and fats therefore the maximum amount as I’d prefer to create all of them the time, I tend to limit however typically I create them.

SPAGHETTI WITH SKINNY TOMATO CREAMY SAUCE

INGREDIENTS :

  • low-fat cooking spray
  • Salt and Pepper, to taste
  • a pinch of sugar, optional
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fat free half and half
  • 2 14 oz cans of crushed tomatoes
  • grated Parmesan or Romano cheese, to taste
  • fresh parsley, chopped
  • 1 pound spaghetti

INSTRUCTIONS :

  1. Start your pasta water and cook until just under-cooked.
  2. Meanwhile, heat a large saucepan coated in low- fat cooking spray and saute the onion until soft (about 5 minutes).
  3. Add the garlic and cook for about a minute more (being careful not to let it get too dark).
  4. Add the tomatoes, season with salt and pepper and cook, uncovered, over medium heat for about 10 minutes.
  5. Taste the sauce and if you need to cut down on acidity, add a pinch of sugar.
  6. Add the half and half and Parmesan cheese. Season to taste and cook on low heat another few minutes.
  7. Drain the pasta (reserving some of the pasta water)and add it to the pan with the sauce. Coat the pasta and add a little pasta sauce to loosen if need be.
  8. Serve hot once the pasta is desired softness.

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