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

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

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