tag:blogger.com,1999:blog-87104932527877165402024-02-19T22:10:58.466-08:00Delicious Recipesmarian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-8710493252787716540.post-8696124069449496192021-09-20T07:37:00.002-07:002021-09-20T07:42:23.116-07:00Lasagna with mascarpone cheese<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNIQZD3HrwCtvH9OlhvBNpMqXnEy67ABJIveo57UYqf722SnAKyXhamPgaI8C4RPlAUjdpLej1gChlgtbBtb-axgLPVSX1Xa1qx5dHKwOZV6cJL5SVjJt3HM7b03UiSK1y7GvwS7JCQQ/s1600/ezgif.com-gif-maker+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNIQZD3HrwCtvH9OlhvBNpMqXnEy67ABJIveo57UYqf722SnAKyXhamPgaI8C4RPlAUjdpLej1gChlgtbBtb-axgLPVSX1Xa1qx5dHKwOZV6cJL5SVjJt3HM7b03UiSK1y7GvwS7JCQQ/w640-h480/ezgif.com-gif-maker+%25282%2529.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;">If you want a little simpler lasagna without bechamel sauce, prepare with mascarpone cheese, and use minced meat, tomato and basil for the filling.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">This lasagna that will definitely conquer your kitchen.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;"><h3 style="clear: both; text-align: left;">Ingredients:</h3><div class="separator" style="clear: both;">3 tablespoons olive oil</div><div class="separator" style="clear: both;">400 g minced meat (pork and beef)</div><div class="separator" style="clear: both;">240 g peeled tomato</div><div class="separator" style="clear: both;">200 ml of cooking cream</div><div class="separator" style="clear: both;">1 Lasagna sauce</div><div class="separator" style="clear: both;">8 lasagna crusts that do not need to be cooked</div><div class="separator" style="clear: both;">200 g mascarpone cheese</div><div class="separator" style="clear: both;">1 - 2 tablespoons grated grated cheese</div><div class="separator" style="clear: both;"><br /></div><h3 style="clear: both; text-align: left;">Instructions:</h3><div><div>Place the meat on the heated oil and fry briefly while stirring. Add the crushed peeled tomatoes, add 600 ml of lukewarm water and let it simmer for 10 minutes.</div><div><br /></div><div>Pour in 100 ml of cooking cream, stir in the contents of the bag of lasagna sauce and let it boil.</div><div><br /></div><div>Place a layer of lasagna crusts (2 crusts) in an oiled refractory dish (20 cm × 20 cm) and coat them with mascarpone.</div><div><br /></div><div>Spread a third of the sauce over the cheese, cover with the crust, then with the cheese and so on until you have used up the filling.</div><div><br /></div><div>Finish with a layer of lasagna, coat with cheese, pour over the remaining cooking cream and sprinkle with grated cheese.</div><div><br /></div><div>Bake for 35-40 minutes in preheated oven to 180 ° C.</div></div><div><br /></div><div><br /></div><div><br /></div></div></div><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"></div>
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<meta content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNIQZD3HrwCtvH9OlhvBNpMqXnEy67ABJIveo57UYqf722SnAKyXhamPgaI8C4RPlAUjdpLej1gChlgtbBtb-axgLPVSX1Xa1qx5dHKwOZV6cJL5SVjJt3HM7b03UiSK1y7GvwS7JCQQ/w640-h480/ezgif.com-gif-maker+%25282%2529.jpg" name="twitter:image"></meta>marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-47945739481301401132021-07-28T04:22:00.003-07:002021-07-28T04:22:36.945-07:00Raspberry Cake Recipe (Slow Cooker)<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY9-WnxkndZwebuKJ22F4ZkJajODOY3C8Uqy-npFO9azWi3Xjm1f3qgZBgN1Hd9ZyotPM7bjB2P3gogclAUI_O06PUaDPSkn9KErfinO6pEtWRxx99bhRAH1ehTxgevp2f5ntdZqI_Is/s956/ezgif.com-gif-maker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="956" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY9-WnxkndZwebuKJ22F4ZkJajODOY3C8Uqy-npFO9azWi3Xjm1f3qgZBgN1Hd9ZyotPM7bjB2P3gogclAUI_O06PUaDPSkn9KErfinO6pEtWRxx99bhRAH1ehTxgevp2f5ntdZqI_Is/w456-h640/ezgif.com-gif-maker.jpg" width="456" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Slow Cooker Raspberry Cake is not difficult to make with just a handful of ingredients like flour, raspberry Jello, raspberries, milk, coconut oil, eggs, lime, and vanilla. The frosting is simple too with just shredded coconut, powdered sugar, vanilla, milk, and cream cheese. </b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><p></p><div class="separator" style="clear: both;">For the cake:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Fresh raspberries: Washed and drained.</div><div class="separator" style="clear: both;">Lime juice: Fresh or in a bottle.</div><div class="separator" style="clear: both;">Lime zest: You can make your own with lime peels.</div><div class="separator" style="clear: both;">Raspberry Jell-o: You can use generic gelatin if you cannot find Jello.</div><div class="separator" style="clear: both;">Eggs: We used extra large but large will do.</div><div class="separator" style="clear: both;">Milk: Fresh and finely chopped.</div><div class="separator" style="clear: both;">Baking powder: Not baking soda.</div><div class="separator" style="clear: both;">Flour: Sifted.</div><div class="separator" style="clear: both;">Vanilla extract: Natural pure is best.</div><div class="separator" style="clear: both;">White sugar: Granulated sugar.</div><div class="separator" style="clear: both;">Coconut oil: Melted.</div><div class="separator" style="clear: both;">Butter: Melted butter.</div><div class="separator" style="clear: both;">Salt: Any kind will do.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">For the frosting:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Raspberries: Fresh is preferred.</div><div class="separator" style="clear: both;">Coconut: Sweetened and shredded.</div><div class="separator" style="clear: both;">Powdered sugar: Has to be powdered.</div><div class="separator" style="clear: both;">Vanilla extract: Natural and pure. </div><div class="separator" style="clear: both;">Milk: Preferably whole milk.</div><div class="separator" style="clear: both;">Cream cheese: Softened.</div><div class="separator" style="clear: both;">Mint leaves: For the topping.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Instructions:</b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Heat it up: First, spray the slow cooker with cooking spray and put the lid on it. Turn it on to the highest setting and cook on high.</div><div class="separator" style="clear: both;">Mix: Then, using a medium bowl, combine the Jello, salt, baking powder, and flour. </div><div class="separator" style="clear: both;">Mixer bowl: After that, using the mixer bowl of your stand mixer, combine the vanilla, sugar, oil, and melted butter. Beat until it is creamy and smooth. </div><div class="separator" style="clear: both;">Blend: Next, add in the juice, zest, and eggs and blend well. </div><div class="separator" style="clear: both;">Combine: Go ahead and add the dry ingredients you mixed just a bit at a time, alternating with the milk until it is all combined and smooth. </div><div class="separator" style="clear: both;">Add: Next, take the mixing bowl out of the mixer stand and fold in the raspberries gently. </div><div class="separator" style="clear: both;">Cook: Afterward, pour the batter into the slow cooker and cover, cooking for two hours on high. </div><div class="separator" style="clear: both;">Store: Lastly, store the cake in an airtight container in the fridge for 4-5 days.</div><div class="separator" style="clear: both;">Freeze: Actually to freeze it, first let it cool. After that, wrap it in plastic wrap, afterward in foil, and place in a freezer-safe Ziploc bag. Next, freeze for up to 3 months.</div><div class="separator" style="clear: both;">Defrost: When ready to serve, plan in advance and let it thaw in the fridge overnight.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">How to make the frosting:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Mix the ingredients: First, add the powdered sugar, vanilla, milk, and cream cheese together in the mixing bowl. </div><div class="separator" style="clear: both;">Beat it smooth: Next, beat it on medium until it is smooth and creamy.</div><div class="separator" style="clear: both;">Frost: After the cake is out of the slow cooker and cooled for about two hours, frost gently with a spatula. </div><div class="separator" style="clear: both;">Decorate: Finally, sprinkle coconut on top of the cake and add a row of berries around the edges and in the middle of the cake. </div><div class="separator" style="clear: both;">Minty fresh: Lastly, place mint leaves in the middle of the berries for decoration and a tangy bit of mint flavor. </div></div></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>
<meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Raspberry Cake Recipe (Slow Cooker)"><meta name="twitter:description" content="Slow Cooker Raspberry Cake is not difficult to make with just a handful of ingredients like flour, raspberry Jello, raspberries, milk, coconut oil, eggs, lime, and vanilla. The frosting is simple too with just shredded coconut, powdered sugar, vanilla, milk, and cream cheese. "><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY9-WnxkndZwebuKJ22F4ZkJajODOY3C8Uqy-npFO9azWi3Xjm1f3qgZBgN1Hd9ZyotPM7bjB2P3gogclAUI_O06PUaDPSkn9KErfinO6pEtWRxx99bhRAH1ehTxgevp2f5ntdZqI_Is/w456-h640/ezgif.com-gif-maker.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-20781083446306881492021-04-14T05:50:00.002-07:002021-04-14T05:50:22.624-07:00Panonian Pork Crackling Biscuits Recipe<div class="separator" style="clear: both;"><div style="text-align: center;"><img alt="" border="0" data-original-height="750" data-original-width="500" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8oHKbqX1fd8tZVaM1SkgTsF-kjBNB4eENlPb1dsPg96p-oPW6Ha9NG9xfPMNEBv8Kh-dyoPKRwlBtwMeBSxTgGzepelHMO3cG8slytW2K3YzeGGHtnQ6esaxcCUpaE9h1Fap_V_wLb4/s600/IMG_1565-blog-pogacice-sa-cvarcima.jpg" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>In the past, pork cracklings used to be used in cooking, just not to throw away excess pork fat – but nowadays you’ll see pork cracking used in many ways – and it’s considered to be a true delicacy.</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div>500 g all-purpose flour (3 1/2 cups)</div><div>1 40 g cube fresh yeast (4 1/2 tsp)</div><div>1 tablespoon sugar</div><div>300 ml milk (1 1/4 cups), warmed</div><div>1.5 teaspoon salt</div><div>1 teaspoon pepper</div><div>1 egg</div><div>1 tablespoon pork fat</div><div>250 g pork crackings, known as čvarci (8.8 oz)</div><div>Extra:</div><div>1 egg for coating the biscuits</div><div>Course salt</div><div><br /></div><div><b>Instructions:</b></div><div><b><br /></b></div><div><div>Grind the pork cracklings in a food processor, or use a sharp knife and cut them into small pieces. Set aside</div><div>In a glass bowl, mix together the yeast with 1/2 of the warm milk and sugar and leave it for 10 minutes to activate (it needs to foam or bubble)</div><div>Mix the flour with the salt and pepper</div><div>Add to the flor the yeast mixture, pork fat, an egg and the rest of the warmed milk to make a dough</div><div>Knead until you get a soft dough, cover it with a kitchen towel and leave to rest for 45 minutes in a warm place until it doubles it size</div><div>Roll out the dough into a thin layer (approx 1 cm/0.3 inch) and on one half spread the one-third of the crackling mixture. Cover them with the other half of the dough, and roll the dough out again in the same way</div><div>Repeat step 6 for another two times until you use up all the crackling mix. Now roll out the dough to 1.5 cm thickness and with a round mold (or a glass) punch out the biscuits</div><div>Put the biscuits on a lined baking tray sprinkled with some pork fat or butter, cover them with an egg wash and sprinkle over with coarse salt</div><div>Bake in a pre-heated oven at 180°C (350°F) for 25-30 minutes</div><div>Serve while still hot</div></div></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8oHKbqX1fd8tZVaM1SkgTsF-kjBNB4eENlPb1dsPg96p-oPW6Ha9NG9xfPMNEBv8Kh-dyoPKRwlBtwMeBSxTgGzepelHMO3cG8slytW2K3YzeGGHtnQ6esaxcCUpaE9h1Fap_V_wLb4/s750/IMG_1565-blog-pogacice-sa-cvarcima.jpg" style="display: block; padding: 1em 0px; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8oHKbqX1fd8tZVaM1SkgTsF-kjBNB4eENlPb1dsPg96p-oPW6Ha9NG9xfPMNEBv8Kh-dyoPKRwlBtwMeBSxTgGzepelHMO3cG8slytW2K3YzeGGHtnQ6esaxcCUpaE9h1Fap_V_wLb4/s750/IMG_1565-blog-pogacice-sa-cvarcima.jpg" style="display: block; padding: 1em 0px; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8oHKbqX1fd8tZVaM1SkgTsF-kjBNB4eENlPb1dsPg96p-oPW6Ha9NG9xfPMNEBv8Kh-dyoPKRwlBtwMeBSxTgGzepelHMO3cG8slytW2K3YzeGGHtnQ6esaxcCUpaE9h1Fap_V_wLb4/s750/IMG_1565-blog-pogacice-sa-cvarcima.jpg" style="display: block; padding: 1em 0px; text-align: center;"><br /></a></div>
<meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Panonian Pork Crackling Biscuits Recipe"><meta name="twitter:description" content="In the past, pork cracklings used to be used in cooking, just not to throw away excess pork fat – but nowadays you’ll see pork cracking used in many ways – and it’s considered to be a true delicacy."><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8oHKbqX1fd8tZVaM1SkgTsF-kjBNB4eENlPb1dsPg96p-oPW6Ha9NG9xfPMNEBv8Kh-dyoPKRwlBtwMeBSxTgGzepelHMO3cG8slytW2K3YzeGGHtnQ6esaxcCUpaE9h1Fap_V_wLb4/s600/IMG_1565-blog-pogacice-sa-cvarcima.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-47588206537722199992021-03-24T11:07:00.000-07:002021-03-24T11:07:04.959-07:00Easy Spinach Quiche Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FA4aX97OjhPij0Bbyp3bc2UAsSXeB5j035yzPJSpR8cJz19IBh-gwqwwb6wnLR158_Zq9HvOijGMO9wcBMm7mOrQOBYa3usL7DiAsmHhZcE_CbGwMwtYzYtnN7EpUdOzx5KXeBm0Wvw/s1550/spinach-mushroom-quiche-no-title.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1550" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FA4aX97OjhPij0Bbyp3bc2UAsSXeB5j035yzPJSpR8cJz19IBh-gwqwwb6wnLR158_Zq9HvOijGMO9wcBMm7mOrQOBYa3usL7DiAsmHhZcE_CbGwMwtYzYtnN7EpUdOzx5KXeBm0Wvw/w496-h640/spinach-mushroom-quiche-no-title.jpeg" width="496" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>You’re going to love this cheesy Spinach Quiche! The ultra creamy filling is perfectly complemented by the flaky crust. It’s the perfect addition to your brunch menu! Love quiche? Make sure to try my Zucchini Quiche and Deep Dish Ham Quiche!</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><p></p><div>1 pie crust refrigerated, frozen, or homemade</div><div><div>6 ounces bacon</div><div>10 ounces frozen chopped spinach thawed</div><div>3 eggs</div><div>1 cup evaporated milk or half and half, whole milk, or part heavy cream</div><div>½ cup ricotta cheese</div><div>2 ½ tablespoons all-purpose flour</div><div>1 teaspoon garlic powder</div><div>½ teaspoon onion powder</div><div>½ teaspoon salt</div><div>¼ teaspoon ground pepper</div><div>2 cups sharp cheddar cheese grated</div><div>1 cup mushrooms sliced</div><div>1 to 2 teaspoons extra virgin olive oil</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div style="text-align: left;"> Place a baking sheet in the oven and preheat the oven to 350 degrees F.</div><div>If using a frozen pie crust, thaw, and keep in the fridge until needed.</div><div>Put the thawed spinach in a colander and squeeze and drain as much water as possible. Make sure it is very well drained. Set aside.</div><div>Slice the mushrooms and sauté over medium high heat in a medium skillet with 1 to 2 teaspoons extra virgin olive oil. Season with salt and pepper. Sauté, stirring frequently, for about 5 to 6 minutes.</div><div>Cook bacon and chop into small pieces. Place on paper towels to absorb any excess grease. Try baking bacon or making air fryer bacon.</div><div>Remove the pie crust from the refrigerator. If using a frozen pie crust, place the pie tin in a larger pie dish.</div><div>In a medium-sized bowl, whisk together the eggs, evaporated milk, ricotta cheese, flour, garlic powder, onion powder, salt, and pepper together until smooth. Stir in the spinach, cheddar cheese, and mushrooms until combined.</div><div>Pour the mixture into the prepared pie crust. Arrange the crumbled bacon on top. (The bacon can also be mixed in with the filling if you prefer.)</div><div>Carefully place the quiche on the heated baking sheet and bake for 50 to 60 minutes, or until the middle is just set and is no longer jiggly. Let cool for 15 minutes before cutting into pieces and serving. </div><div><br /></div><div><br /></div><div><br /></div><p><br /> </p>
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marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-68431752001110986792021-02-10T11:05:00.000-08:002021-02-10T11:05:07.039-08:00Easy Japanese Onigiri Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w5TFCekF-Ym2XVqBxvTuIb3iZphnx4VALgdbEYIiW7Qbzf2N5QV7jFI9VcyBNWs-zeMJuHdIjlGg4tWwVRkCwaqu0KbCuQqWXLdykgr93IDPTBbGBL9VZBuPk_Iiex9sJNcU0DTBJUw/s1024/onigiri-vert-1-683x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Japanese Onigiri Recipe" border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w5TFCekF-Ym2XVqBxvTuIb3iZphnx4VALgdbEYIiW7Qbzf2N5QV7jFI9VcyBNWs-zeMJuHdIjlGg4tWwVRkCwaqu0KbCuQqWXLdykgr93IDPTBbGBL9VZBuPk_Iiex9sJNcU0DTBJUw/w426-h640/onigiri-vert-1-683x1024.jpg" title="Easy Japanese Onigiri Recipe" width="426" /></a></div><br /> <p></p><p><br /></p><h3 style="text-align: center;">Onigiri, Japanese rice triangles with savory fillings, are great to eat on the go. This onigiri recipe provides an easy step-by-step guide for how to make onigiri at home.</h3><div><br /></div><h3 style="text-align: left;">Ingredients:</h3><div><div><b>FOR THE RICE:</b></div><div> 2 cups short grain Japanese (japonica) rice</div><div> 3 cups water</div><div><br /></div><div><b>FOR THE SUSHI RICE SEASONING (OPTIONAL):</b></div><div>1/3 cup rice vinegar</div><div>3 tablespoons sugar</div><div>1 teaspoon salt</div><div><br /></div><div><b>FOR THE RICE BALLS:</b></div><div>8 sheets roasted seaweed (nori) or onigiri wrappers* (optional)</div><div> One or more fillings (enough to fill 8 balls, which is about ½ to 3/4 cup)</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><div>Rinse the rice in cold water at least 5 times and drain well in a fine-mesh sieve. If using a rice cooker, simply add the rice and cold water to the rice cooker and cook according to the cooker’s instructions. To cook the rice in a pot on the stovetop, place the rice in a pot with a tight-fitting lid. Add the cold water and bring to a boil. Reduce heat to a very low simmer, cover the pot, and simmer for about 20 minutes, until all of the liquid is absorbed and the rice is tender.</div><div>If using the sushi rice seasoning, while the rice is cooking, combine the vinegar, sugar, and salt in a small saucepan and heat over medium heat, stirring, just until the sugar is dissolved. When the rice is finished cooking, stir the vinegar mixture into it until well combined.</div><div>Transfer the rice from the rice cooker or cooking pot to a large bowl and let cool until it is cool enough to handle.</div><div>Shape your onigiri while the rice is still warm. If using a mold, wet the inside of the mold and, using wet hands, fill it about halfway with rice. Make an indentation in the middle of the rice with your thumb and add your filling, about a tablespoon or so. Add more rice on top to fill the mold. Place the top half of the mold on top and press down gently. Remove the top of the mold and invert the bottom half over a plate. Press down on the button in the middle to help the onigiri slide out. Wet the inside of the mold again and repeat the process until you have used up all of your rice and filling or have made the desired number of onigiri.</div><div>If shaping the onigiri by hand, use wet hands and shape into a ball, make an indentation in the middle, fill with about 1 tablespoon of filling, and close up the hole with a bit more rice. Leave it in a ball shape, or use your hands to form it into a triangular shape, if desired.</div><div>If using individually-wrapped onigiri wrappers, leave the plastic wrap on them and wrap them around your rice balls. If using regular nori sheets cut into strips, wrap in plastic wrap. Onigiri can be stored at room temperature for several hours. If you wish to store them longer than that, store in the refrigerator and bring to room temperature before serving.</div><div>To serve, remove the plastic wrap from the nori wrapper, if necessary, and wrap the onigiri in the nori or simply remove the plastic wrap and serve at room temperature.</div></div><div><br /></div><div><br /></div><div><br /></div>
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marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com1tag:blogger.com,1999:blog-8710493252787716540.post-50890723252248086562021-02-09T11:35:00.000-08:002021-02-09T11:35:17.919-08:00Orange Five-Spice Roast Goose and Potatoes Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ihyphenhyphenIPQYQhAnKvQY6Na7dxXW7VJ2ZPonHMpootewGAU9-4KYE6oy17_Iq55R3bXskNrNSZ1T8SqTtR_Lvm4Hzkg1nA-P_bopyspzNlxadiM5GGQ6uirSJ098MQ1ct9f_FGB1UZThDgJ8/s902/roast-goose-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Orange Five-Spice Roast Goose and Potatoes" border="0" data-original-height="902" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ihyphenhyphenIPQYQhAnKvQY6Na7dxXW7VJ2ZPonHMpootewGAU9-4KYE6oy17_Iq55R3bXskNrNSZ1T8SqTtR_Lvm4Hzkg1nA-P_bopyspzNlxadiM5GGQ6uirSJ098MQ1ct9f_FGB1UZThDgJ8/w426-h640/roast-goose-12.jpg" title="Orange Five-Spice Roast Goose and Potatoes" width="426" /></a></div><br /> <p></p><p style="text-align: center;"><b>Goose isn’t a bird you see all that often on tables in the US, but in China, it’s really popular, especially at Cantonese restaurants. In Southern China and Hong Kong, they really know how to cook this bird.</b></p><p style="text-align: center;"><b>As a lowly human who can never hope to reach the heights of the Cantonese goose-cooking gods, I decided to do a somewhat traditional Western roast goose–something I imagine Tiny Tim was probably chowing down on after Ebinezer Scrooge left his “bah humbug” days behind.</b></p><p><b><br /></b></p><h3 style="text-align: left;"><b>Ingredients:</b></h3><div><b><br /></b></div><div><div>10 lb. goose</div><div>2 oranges</div><div>1 1/2 teaspoons salt (plus more for the cavity)</div><div>¼ teaspoon pepper</div><div>2 teaspoons sugar</div><div>2 teaspoons five spice powder</div><div>1 tablespoon shaoxing wine (or dry sherry)</div><div>1 tablespoon soy sauce</div><div>5 cloves garlic (minced)</div><div>3 slices ginger</div><div>2 scallions (cut into 4-inch lengths)</div><div>3 lbs. potatoes</div><div>herbs (for the potatoes; rosemary, thyme, sage, etc.)</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><p>Note: Your goose should be close to room temperature when you’re ready to put it in the oven. Starting with a partially frozen bird is majorly bad juju.</p><p>Get your goose ready for roasting by removing the giblets and neck from the cavity. Use a sharp knife to trim any large pads of fat from the inside. Give the goose a really thorough rinse (including the cavity), and pat dry. Do not remove the flap of skin at the neck, just tuck it underneath the goose to keep it sealed.</p><p>If the goose is trussed, remove the string and pull out the legs and wings slightly, which will help with more even cooking. Place the goose in a foil-lined roasting pan. You definitely want there to be a sizeable rim around the pan, as the goose will release a lot of fat as it cooks.</p><p>Zest the oranges and mix the zest with 1½ teaspoons salt, pepper, sugar, five spice powder, shaoxing wine (or sherry), and soy sauce. Set aside.</p><p>Season the goose cavity with salt, and rub the minced garlic all throughout the cavity as well. Stuff the ginger slices and scallions into the cavity, along with the zested oranges, cut into quarters.</p><p>Rub the orange zest and five-spice mixture all over the goose, and set it aside for 30 minutes (you can also marinate it overnight for optimum results). During this time, preheat your oven to 450 degrees F (230 degrees C).</p><p>Place the goose in the oven and cook for 10 minutes at 450 degrees F/230 degrees C. Reduce the heat to 350 degrees F (190 degrees C) and cook for another 10-12 minutes per pound (about 1 hour and 45 minutes to 2 hours for a 10-pound goose. If your goose is larger, increase the cooking time accordingly). Feel free to adjust cooking times depending on your desired doneness, but don’t dry it out! When a meat thermometer in the thigh reads 165-170 degrees F, it’s done.</p><p>Every 30 minutes, baste the bird with the fat in the pan. About halfway through cooking, tent the breast loosely with foil and spoon out 3 tablespoons of goose fat.</p><p>Take this fat and toss it on a roasting pan with the potatoes, salt, pepper, and your choice of herbs—thyme, rosemary, whatever. Throw those into the oven with the goose in its last half hour and roast.</p><p>Once the goose is done roasting, take it out of the oven and cover with foil. Give the potatoes a stir and crank the heat up to 400 degrees F (205 degrees C) to finish roasting. Let the goose rest for 20 minutes while the potatoes finish cooking.</p><p>Carve the goose and serve with the roasted potatoes. (Note: you can keep the rendered fat in a mason jar in the fridge and save it for roasted vegetables, beans, and stews).</p><p><br /></p><p><br /></p><p><br /></p>
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marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-25365403148019155052021-02-03T11:12:00.000-08:002021-02-03T11:12:06.633-08:00Cream of mushroom soup recipe<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8Q5ohwO2jtGvkQGV6qEWtynAaUZta93uK3d_rctmjubTvVWTdWoGNrMz-tr4f2CEs_Hg7ZzSYIOhKFI6mRxHzSDDXPCbD0qMevWhRehSXlNxtgUrnF-Lt8mlmPME8rs2mpNdb-Jvpwc/s2048/Cream-of-Mushroom-Soup-IMAGE-26.jpg" imageanchor="1"><img alt="cream of mushroom soup" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8Q5ohwO2jtGvkQGV6qEWtynAaUZta93uK3d_rctmjubTvVWTdWoGNrMz-tr4f2CEs_Hg7ZzSYIOhKFI6mRxHzSDDXPCbD0qMevWhRehSXlNxtgUrnF-Lt8mlmPME8rs2mpNdb-Jvpwc/w426-h640/Cream-of-Mushroom-Soup-IMAGE-26.jpg" title="cream of mushroom soup" width="426" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>The deep earthy flavours of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!</b></div><div style="text-align: center;"><b><br /></b></div><h3 style="text-align: left;"><b>Ing</b><b>redients:</b></h3><div><b><br /></b></div><div><div>4 tablespoons butter</div><div>1 tablespoon oil</div><div>2 onions diced</div><div>4 cloves garlic minced</div><div>1 1/2 pounds (750 g) fresh brown mushrooms sliced</div><div>4 teaspoons chopped thyme divided</div><div>1/2 cup Marsala wine (any dry red or white wine)</div><div>6 tablespoons all-purpose flour</div><div>4 cups low sodium chicken broth or stock</div><div>1-2 teaspoons salt adjust to taste</div><div>1/2-1 teaspoons black cracked pepper adjust to taste</div><div>2 beef bouillon cubes, crumbled</div><div>1 cup heavy cream or half and half (sub with evaporated milk)</div><div>Chopped fresh parsley and thyme to serve</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><br /></div><div><div>Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.</div><div>Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.</div><div>Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.</div><div>Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.</div><div>Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.</div><div>Mix in parsley and remaining thyme. Serve warm.</div></div><div><br /></div><div><br /></div><div><br /></div>
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marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com1tag:blogger.com,1999:blog-8710493252787716540.post-92022125611262440822021-01-29T11:37:00.001-08:002021-01-29T11:37:13.547-08:00Panfried Japanese Curry Buns stuffed with a flavourful tofu and veggie filling Recipe<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GCjIypxV1RbPRtjYkro_G6wjf7YlGZJfH82EnyWrkvnDtk-GwAzOKDMM9ZXM3q_Ops_DOSU1V-WWk3ZN3KdRIJVB7VwGseipIeBu1-qqKkuf1qc2dRv-LPKG2NbokBgUEh2yneWmUkA/s1024/yeast-free-vegan-curry-buns-4-of-4-683x1024.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="Panfried Japanese Curry Buns stuffed with a flavourful tofu and veggie filling Recipe" border="0" data-original-height="1024" data-original-width="683" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GCjIypxV1RbPRtjYkro_G6wjf7YlGZJfH82EnyWrkvnDtk-GwAzOKDMM9ZXM3q_Ops_DOSU1V-WWk3ZN3KdRIJVB7VwGseipIeBu1-qqKkuf1qc2dRv-LPKG2NbokBgUEh2yneWmUkA/s600/yeast-free-vegan-curry-buns-4-of-4-683x1024.jpg" title="Panfried Japanese Curry Buns stuffed with a flavourful tofu and veggie filling Recipe" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GCjIypxV1RbPRtjYkro_G6wjf7YlGZJfH82EnyWrkvnDtk-GwAzOKDMM9ZXM3q_Ops_DOSU1V-WWk3ZN3KdRIJVB7VwGseipIeBu1-qqKkuf1qc2dRv-LPKG2NbokBgUEh2yneWmUkA/s1024/yeast-free-vegan-curry-buns-4-of-4-683x1024.jpg" style="display: block; padding: 1em 0px; text-align: center;"><br /></a><span face="Lato, Helvetica Neue, sans-serif" style="color: #010101;"><div style="text-align: center;"><span style="font-size: 18px; letter-spacing: 0.5px;">Panfried Japanese Curry Buns stuffed with a flavourful tofu and veggie filling. These Vegan Karee Oyaki buns are super quick, easy and made with without yeast! Perfect for a grab and go breakfast, lunch or dinner. </span></div><div style="text-align: center;"><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><h3 style="text-align: left;"><span style="font-size: 18px; letter-spacing: 0.5px;"><b>Ingredients:</b></span></h3><div style="text-align: left;"><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><div style="text-align: left;"><div style="font-size: 18px; letter-spacing: 0.5px;"><b>Filling:</b></div><div style="font-size: 18px; letter-spacing: 0.5px;">1 carrot, grated (115 // can also use potatoes)</div><div style="font-size: 18px; letter-spacing: 0.5px;">1 medium onion, diced (100g)</div><div style="font-size: 18px; letter-spacing: 0.5px;">1/2 block of pressed tofu, mushrooms, rehydrated TVP or any ‘meat’ substitute you like (130g)</div><div style="font-size: 18px; letter-spacing: 0.5px;">2 garlic cloves, minced (6g)</div><div style="font-size: 18px; letter-spacing: 0.5px;">1 tbsp Japanese curry powder </div><div style="font-size: 18px; letter-spacing: 0.5px;">1 1/2 tsp ground cumin</div><div style="font-size: 18px; letter-spacing: 0.5px;">2 tsp soy sauce (10ml)</div><div style="font-size: 18px; letter-spacing: 0.5px;">1 tbsp ketchup (15g)</div><div style="font-size: 18px; letter-spacing: 0.5px;">1/4 tsp salt and pepper (to taste)</div><div style="font-size: 18px; letter-spacing: 0.5px;">1–2 tsp flour (3-6g)</div><div style="font-size: 18px; letter-spacing: 0.5px;"><br /></div><div style="font-size: 18px; letter-spacing: 0.5px;"><b>Dough:</b></div><div style="font-size: 18px; letter-spacing: 0.5px;">1 1/3 cup + 1 tbsp cake flour (180g // or 145g flour + 35 corn starch)*</div><div style="font-size: 18px; letter-spacing: 0.5px;">1 tsp baking powder</div><div style="font-size: 18px; letter-spacing: 0.5px;">¼ tsp salt</div><div style="font-size: 18px; letter-spacing: 0.5px;">1/2 cup + 1-2 tbsp dairy free yogurt (140-150g // or soft tofu + 1 tsp of oil)**</div><div style="font-size: 18px; letter-spacing: 0.5px;"><br /></div><h3 style="font-size: 18px; letter-spacing: 0.5px; text-align: left;">Instructions:</h3><div style="font-size: 18px; letter-spacing: 0.5px;"><br /></div><div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Filling</span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Add the grated carrots and onions to a bowl. Cover and microwave for 1 minute. Crumble in the pressed tofu and add the garlic, curry powder, cumin, soy sauce, ketchup salt and pepper. Mix with your hands. If the filling feels overly wet, add in 1-2 tsp of flour. </span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><b>Bun Dough:</b></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Stand mix: Add the cake flour, baking powder and salt to a electric mixer and start at a low speed (2). Spoon in the yogurt or tofu (starting with lesser amount). Bring up the speed to medium (4) and let it mix for a few minutes until it comes together. If needed, add in an extra 1-2 tbsp of yogurt. </span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Hand mix: Add the cake flour, baking powder and salt to a bowl and whisk together. Spoon in the yogurt, mixing with your hands until it comes together. The dough does not need to be super smooth but should be soft and elastic-y.</span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><b>Assemble the buns:</b></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Roll the dough into a log and divide it into 10 (32-33g) pieces. Roll each one into a ball. Cover the dough with a damp kitchen cloth as you fill each one to prevent them from drying. </span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Roll out each ball of dough about 4-4.5 inches in diameter, with the middle slightly thicker. Place about 2 tbsp of filling inside (28g) and pleat it closed. Repeat for remaining buns.</span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><b>To cook:</b></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Add a little oil to a non-stick pan and place it over medium heat. Place the buns on the pan and cook until the bottom is light golden brown (about 4 minutes). Add water to the pan about 1/3 of the buns height and quickly cover with a lid. Let it cook for 8-10 minutes or until most of the water has evaporated. Remove the lid and sprinkle with sesame seeds and scallions, if desired. Cook for another 2 minutes until all the water has evaporated and bottom is crispy.</span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;"><br /></span></div><div><span style="font-size: 18px; letter-spacing: 0.5px;">Serve and enjoy!</span></div></div></div></span></div>
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<meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GCjIypxV1RbPRtjYkro_G6wjf7YlGZJfH82EnyWrkvnDtk-GwAzOKDMM9ZXM3q_Ops_DOSU1V-WWk3ZN3KdRIJVB7VwGseipIeBu1-qqKkuf1qc2dRv-LPKG2NbokBgUEh2yneWmUkA/s600/yeast-free-vegan-curry-buns-4-of-4-683x1024.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com1tag:blogger.com,1999:blog-8710493252787716540.post-74517109490646702372020-08-03T10:50:00.000-07:002021-01-15T08:51:41.021-08:00Risotto With Mushrooms Recipe<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBF-S-7y8z_lBqyOj9FHGySo-8vaqOTJsD0YCaXBtjc90K0zWrHnJFFfVdgagTSkaL910bfiY513lLT1oK7dC_8BGLqz5rkCLVJhtOQab3VcNJz2W61T-QBZbl_1Je_Kr2NMzNhwuuwQ/s1468/RisottoWithMushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1468" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBF-S-7y8z_lBqyOj9FHGySo-8vaqOTJsD0YCaXBtjc90K0zWrHnJFFfVdgagTSkaL910bfiY513lLT1oK7dC_8BGLqz5rkCLVJhtOQab3VcNJz2W61T-QBZbl_1Je_Kr2NMzNhwuuwQ/w436-h640/RisottoWithMushrooms.jpg" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I especially like risotto with mushrooms, this time I present it to you. I never get tired while preparing the risotto, and I am always surprised at how delicious it is. A fine, creamy And warm. Dish can be a great for lunch or dinner.</div><div class="separator" style="clear: both;">My favorite is risotto with gorgonzola and cashews, but as I avoid eating it (because I can't stop eat it), I don't cook it very often. But I promise I'll post that recipe too. Until then, here's a recipe for risotto with mushrooms.</div><div class="separator" style="clear: both;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div>2-3 tablespoons olive oil, </div><div>20 g butter, </div><div>300 g mushrooms (200 g champignons and 100 g oyster mushrooms), </div><div>½ leek (green part), </div><div>4 cloves garlic, </div><div>100 g rice, </div><div>1 teaspoon of salt, </div><div>½ teaspoons of pepper, </div><div>350 ml of lukewarm water (or vegetable broth), </div><div>30 g of butter, about </div><div>30 g of grated Parmesan cheese.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div>Slowly separate the oyster mushrooms and clean them with a brush / dry cloth and cut them into thin strips or cubes. Then, clean the champignons (with a brush / dry cloth) from the compost and cut them into leaves (handles are also used). Cut the leek in half lengthwise, and then cut into small half-rings. Peel a garlic, grate it and chop finely. Heat the pot, then add oil and butter. Immediately add the brown mushrooms and oyster mushrooms, and fry until they turn red on all sides. Add the leeks and fry for a few minutes. until the liquid evaporates. Then, reduce the temperature and add the garlic, fry briefly and add the dry rice, mix all the time and fry until the rice starts to stick to the bottom of the pot. Then, season and pour with water / broth and cook for about 15 minutes,mix (especially in the second half of cooking, when most of the water evaporates). When the rice is cooked (it must not be dry in structure, it must be creamy, if necessary add a little more liquid), remove the pot from the cooker, add butter and mix it, and then cover the pot with a cotton cloth and cover. After 7-8 minutes, unfold and add the grated cheese to the risotto. Stir everything and serve immediately.</div><div><br /></div><div><br /></div></div> <meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Risotto With Mushrooms Recipe"><meta name="twitter:description" content="I especially like risotto with mushrooms, this time I present it to you. I never get tired while preparing the risotto, and I am always surprised at how delicious it is. A fine, creamy And warm. Dish"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBF-S-7y8z_lBqyOj9FHGySo-8vaqOTJsD0YCaXBtjc90K0zWrHnJFFfVdgagTSkaL910bfiY513lLT1oK7dC_8BGLqz5rkCLVJhtOQab3VcNJz2W61T-QBZbl_1Je_Kr2NMzNhwuuwQ/w436-h640/RisottoWithMushrooms.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-34799677976058760452020-07-23T09:23:00.000-07:002021-01-15T08:51:41.259-08:00Zucchini Gratin with Yellow Squash<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1OXIjQUHdGpjIJ3vFZcoehaQ8fKypMzMnrP2HM47nVfg_sjYhtIcNF6k0LL63LWq5QuL58fNdQZFZz1hBW2661jQYl3p7YyyUhmdUPweEcRncuqbWAkOnapAnHygZk2Wl0bFBg04z5c/s1024/Zucchini-Gratin-with-Yellow-Squash-Recipe-How-To-Make-Zucchini-Gratin-with-Yellow-Squash-Delicious-Zucchini-Gratin-with-Yellow-Squash-13-678x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="678" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1OXIjQUHdGpjIJ3vFZcoehaQ8fKypMzMnrP2HM47nVfg_sjYhtIcNF6k0LL63LWq5QuL58fNdQZFZz1hBW2661jQYl3p7YyyUhmdUPweEcRncuqbWAkOnapAnHygZk2Wl0bFBg04z5c/w424-h640/Zucchini-Gratin-with-Yellow-Squash-Recipe-How-To-Make-Zucchini-Gratin-with-Yellow-Squash-Delicious-Zucchini-Gratin-with-Yellow-Squash-13-678x1024.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>I love to make this Zucchini Gratin with Yellow Squash for a meat free Monday meal. The secret to this gratin recipe is smoked Gouda cheese which I use to top this baked gratin. My family loves this dish and I am sure yours will too!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div>2 tbsp Butter</div><div>½ Onion </div><div>1 small Zucchini </div><div>1 small Summer squash </div><div>2 cloves Garlic </div><div>½ cup Heavy cream</div><div>¼ cup Parmesan cheese</div><div>1 cup Smoked Gouda </div></div><div><br /></div><h3 style="text-align: left;"><b>Instructions:</b></h3><div><div>Preheat oven to 450 degrees</div><div>Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.</div><div>Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.</div></div><div><br /></div><div><br /></div><div><br /></div> <meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Zucchini Gratin with Yellow Squash"><meta name="twitter:description" content="I love to make this Zucchini Gratin with Yellow Squash for a meat free Monday meal. The secret to this gratin recipe is smoked Gouda cheese which I use to top this baked gratin. My family loves this d"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1OXIjQUHdGpjIJ3vFZcoehaQ8fKypMzMnrP2HM47nVfg_sjYhtIcNF6k0LL63LWq5QuL58fNdQZFZz1hBW2661jQYl3p7YyyUhmdUPweEcRncuqbWAkOnapAnHygZk2Wl0bFBg04z5c/s1024/Zucchini-Gratin-with-Yellow-Squash-Recipe-How-To-Make-Zucchini-Gratin-with-Yellow-Squash-Delicious-Zucchini-Gratin-with-Yellow-Squash-13-678x1024.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-2972224100505738182020-07-09T13:08:00.000-07:002021-01-15T08:51:41.422-08:00Chicken teriyaki with pineapple recipe<pre style="text-align: left;"><br /></pre><pre style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oDMTc3iDeI4L4wZ6KzmNqzileyrGhP9fCiGE3PI-EOzGQcTaeVDHgaYGU9FOl6lxdwWpiBi0mQHgc92wdRBJSEgZinkdAJRD9pBcWdQ_FiPi0FT3O0cMg0pp08aTnWCZejBdIBTZdzU/s1800/chicken-teriyaki-with-pineapple.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oDMTc3iDeI4L4wZ6KzmNqzileyrGhP9fCiGE3PI-EOzGQcTaeVDHgaYGU9FOl6lxdwWpiBi0mQHgc92wdRBJSEgZinkdAJRD9pBcWdQ_FiPi0FT3O0cMg0pp08aTnWCZejBdIBTZdzU/w400-h500/chicken-teriyaki-with-pineapple.jpg" width="400" /></a></pre><pre style="clear: both; text-align: center;"><br /></pre><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Easy and tasty Chicken Teriyaki With Pineapple is sweet and piquant. Fantastic for the family dinner. This recipe is Whole30, gluten-free, and low carb.</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><b>Ingredients:</b></h3><div><div><b>Stir Fry</b></div><div>1 1/2 lb chicken breast</div><div>3 - 4 tbsp oil (for stir frying)</div><div>1/2 head of broccoli (~ 1 cup)</div><div>1/2 cup red bell pepper (cut into chunks)</div><div>2 green onions</div><div>2. small cloves of garlic (minced)</div><div>1/2 inch of fresh ginger minced</div><div>2 -3 tbsp coconut aminos (chicken marinade)</div><div>2 tbsp arrowroot flour (chicken marinade)</div><div>1 cup cubed fresh pineapple</div><div>Salt to taste *</div><div>Teriyaki Sauce</div><div>1/3 cup coconut aminos</div><div>2 tbsp rice vinegar</div><div>1 tbsp arrowroot flour</div><div>1 tbsp sesame oil</div><div>Pineapple juice (~ 3 tbsp)</div></div><div><b><br /></b></div><h3 style="text-align: left;"><b>Instructions:</b></h3><div><div>Cut the chicken breast into small pieces, season with 3 tbsp coconut aminos, and 2 tbsp arrowroot flour. Mix marinade in to fully coat the chicken.</div><div>While the chicken is marinating, chop broccoli into small florets, and cube the red bell pepper. Mince garlic and ginger. Chop up scallions, separating the white and green parts**. Prepare the pineapple (or you can buy the cubed fresh ones).</div><div>In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.</div><div>Heat 1 tablespoons of oil in a large skillet over medium-high heat. Saute the bell pepper and broccoli lightly for about 2 - 3 minutes, season with salt to taste. Then transfer to a plate.</div><div>Return to the same pan, heat up 2 tablespoons of oil, sautee the marinated chicken, garlic, white part of the scallion, until chicken is cooked through, and slightly browned.</div><div>Add the sauteed veggies, ginger, and fresh pineapple into the pan along with the chicken, and mix well.</div><div>Stir in the teriyaki sauce gently until the sauce becomes sticky and thoroughly coat the chicken stir fry.***</div><div>Garnish with the green part of the scallion and sesame seeds (optional). Enjoy!</div></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><pre style="text-align: left;"><b><br /></b></pre><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div> <meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Chicken teriyaki with pineapple recipe"><meta name="twitter:description" content="Easy and tasty Chicken Teriyaki With Pineapple is sweet and piquant. Fantastic for the family dinner. This recipe is Whole30, gluten-free, and low car"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oDMTc3iDeI4L4wZ6KzmNqzileyrGhP9fCiGE3PI-EOzGQcTaeVDHgaYGU9FOl6lxdwWpiBi0mQHgc92wdRBJSEgZinkdAJRD9pBcWdQ_FiPi0FT3O0cMg0pp08aTnWCZejBdIBTZdzU/s1800/chicken-teriyaki-with-pineapple.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-68314141679399902892020-05-05T12:14:00.000-07:002021-01-15T08:51:41.556-08:00Vegetarian Lasagna Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfGLiee4LgO1QHMV1ohP76SM-TcVi_v9Ct_B7PV0ENMZJbZWNtMhd7MUUlJm2T373UXgOinct4YMCkBxK21djM1klL5hGVyXeEK9sTpEDf5bEGI6nsrXMnea7vyXvLD9lPhtdAKmDoO4/s1600/vegetable-lasagna-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Lasagna Recipe" border="0" data-original-height="1020" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfGLiee4LgO1QHMV1ohP76SM-TcVi_v9Ct_B7PV0ENMZJbZWNtMhd7MUUlJm2T373UXgOinct4YMCkBxK21djM1klL5hGVyXeEK9sTpEDf5bEGI6nsrXMnea7vyXvLD9lPhtdAKmDoO4/s640/vegetable-lasagna-1.jpg" title="Vegetarian Lasagna Recipe" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This homemade Vegetarian Lasagna recipe is packed full of fresh spinach, broccoli, mushrooms and onions, lots and lots of cheese, and baked in a marinara sauce until all warm and bubbly. Easy to make in advance, this is a total crowd pleaser!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div>18 ounces dried lasagna noodles (note 1)</div><div>32 ounces cottage cheese (small or large curd)</div><div>8 ounces shredded mozzarella cheese</div><div>1/2 cup shredded Parmesan cheese</div><div>8 ounces cream cheese softened</div><div>1 teaspoon Italian seasoning</div><div>1/2 teaspoon salt</div><div>2 teaspoons olive oil</div><div>8 ounces sliced mushrooms</div><div>3 cloves garlic minced</div><div>1/2 cup diced onion</div><div>16 ounces bag of frozen spinach thawed and drained</div><div>2 cups cooked broccoli</div><div>36 ounces marinara sauce</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><div>Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles (see note 1).</div><div>Mix the ricotta cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.</div><div>Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.</div><div>Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.</div><div>Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.</div><div>Place one layer of lasagna noodles covering the bottom of the pan. </div><div>Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles. </div><div>Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles. </div><div>Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.</div><div>Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.</div><div>Let cool for 15 minutes before slicing.</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Vegetarian Lasagna Recipe"><meta name="twitter:description" content="This homemade Vegetarian Lasagna recipe is packed full of fresh spinach, broccoli, mushrooms and onions, lots and lots of cheese, and baked in a marinara sauce until all warm and bubbly. Easy to make"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfGLiee4LgO1QHMV1ohP76SM-TcVi_v9Ct_B7PV0ENMZJbZWNtMhd7MUUlJm2T373UXgOinct4YMCkBxK21djM1klL5hGVyXeEK9sTpEDf5bEGI6nsrXMnea7vyXvLD9lPhtdAKmDoO4/s640/vegetable-lasagna-1.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-31101480519035861092020-05-05T11:50:00.000-07:002021-01-15T08:51:41.690-08:00Salmon with Pesto and Orzo<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwl4CkigrInaO95s0mLZ-QDG9nnWLU8lPdQYMgeMDiIGVMwTlhDhekVKeZPOevSJryRumBWE2VBG_ejxKNF_9H-P1urHKtoGN93iPtZHrC4fuptUKBHUTh3dPLwbMh8UuZkNm_SWEqvk/s1600/salmon-pesto-falanghina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon with Pesto and Orzo" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwl4CkigrInaO95s0mLZ-QDG9nnWLU8lPdQYMgeMDiIGVMwTlhDhekVKeZPOevSJryRumBWE2VBG_ejxKNF_9H-P1urHKtoGN93iPtZHrC4fuptUKBHUTh3dPLwbMh8UuZkNm_SWEqvk/s640/salmon-pesto-falanghina.jpg" title="Salmon with Pesto and Orzo" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Salmon with Pesto and Orzo recipe for a delicious seafood pasta meal. Originally published in 2015, we recently made this recipe again, paired with a crisp white wine from Campania, which we share for today’s Italian Food, Wine and Travel visit to the region.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><b>Ingredients:</b></h3><div><div><div><b>For the pesto and orzo</b></div><div><b><br /></b></div><div>2 cups fresh basil leaves, rinsed and tightly packed</div><div>4 cloves garlic</div><div>¾ cup extra virgin olive oil</div><div>¾ cup Pecorino or Parmesan cheese</div><div>2 tbsp pine nuts or toasted pumpkin seeds, to make the dish nut free</div><div>12 ozs orzo</div><div>1 14.5 oz can chickpeas or white beans, drained and rinsed, optional</div><div><b><br /></b></div><div><b>For the salmon</b></div><div>12 ozs wild salmon fillet, rinsed and patted dry</div><div>1 tbsp extra virgin olive oil</div><div> dash of salt</div><div><br /></div><div><br /></div><div><br /></div></div></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Salmon with Pesto and Orzo"><meta name="twitter:description" content="Salmon with Pesto and Orzo recipe for a delicious seafood pasta meal. Originally published in 2015, we recently made this recipe again, paired with a crisp white wine from Campania, which we share for"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwl4CkigrInaO95s0mLZ-QDG9nnWLU8lPdQYMgeMDiIGVMwTlhDhekVKeZPOevSJryRumBWE2VBG_ejxKNF_9H-P1urHKtoGN93iPtZHrC4fuptUKBHUTh3dPLwbMh8UuZkNm_SWEqvk/s640/salmon-pesto-falanghina.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-60041401418452914752020-05-05T11:38:00.000-07:002021-01-15T08:51:41.825-08:00Guatemalan Black Beans and Rice – Arroz Negro<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuM-Lj8XzBZciYN4V6AKB0bpuXP18TZHceDAZhlNr2rvQURduuvzFQnGcigHheQscgAkWpucxnpActWhkGdNm-LqzmDIwpmCclefJdSZZhl2snoKyvzGmlcjNFPHswiPXIKQD5Ho4fXE/s1600/Black-Bean-Rice-Portrait-467x700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Guatemalan Black Beans and Rice – Arroz Negro" border="0" data-original-height="700" data-original-width="467" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuM-Lj8XzBZciYN4V6AKB0bpuXP18TZHceDAZhlNr2rvQURduuvzFQnGcigHheQscgAkWpucxnpActWhkGdNm-LqzmDIwpmCclefJdSZZhl2snoKyvzGmlcjNFPHswiPXIKQD5Ho4fXE/s640/Black-Bean-Rice-Portrait-467x700.jpg" title="Guatemalan Black Beans and Rice – Arroz Negro" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Black beans have a rich, meaty flavour that makes them a great addition to many dishes. In this traditional recipe for Guatemalan black beans and rice, white rice gets a boost of protein, iron, potassium and fiber from black turtle beans. A handful of chopped red pepper adds a splash of colour to this filling and budget-friendly side dish. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><b>Ingredients:</b></h3><div><div>1 cup White rice raw, long-grain</div><div>1/2 cup cooked black beans</div><div>1 1/2 cup black bean cooking liquid</div><div>1 onion</div><div>1/2 cup red bell pepper chopped</div><div>1/4 tsp thyme optional</div><div>one green onion</div></div><div><br /></div><h3 style="text-align: left;"><b>Instructions:</b></h3><div><div>Combine 1 ½ cups of bean broth liquid (see below for instructions on cooking black beans) with ½ cup of cooked black beans in a blender or food processor and blend until very smooth. You should have 2 cups of liquid. </div><div><br /></div><div>Heat the vegetable oil in a skillet over medium-high heat, add the chopped onion and saute for one minute.</div><div><br /></div><div>Add the raw rice and saute for two minutes stirring continuously so it gets brown but doesn't burn.</div><div><br /></div><div>Add the chopped red pepper, salt, thyme (if using) and black bean puree. Bring to a boil, cover, reduce heat to very low and simmer gently for 15 minutes or until the rice has absorbed all of the liquid.</div><div><br /></div><div>Remove from the heat and allow the rice to rest for 2 minutes. The rice should be dry and black in colour and dotted with flecks of red bell pepper.</div><div><br /></div><div>To serve the rice in individual portions, spoon a portion into a steep sided single-serving bowl. Press down on the rice firmly with a small plate, then invert it upside down on a serving dish. Remove the bowl and you'll have a perfect mound of rice. </div><div><br /></div><div>Garnish with green onion curls and fresh red pepper for a dash of colour.</div><div><br /></div><div>Making green onion curls is easy. Just cut a green onion into sections around 2 inches long. Then cut each section into strip. Place in a bowl of ice water for 5 minutes and they'll begin to curl.</div><div><br /></div><div>Remove the curls and dry them well on a towel before using as a garnish.</div><div><br /></div><div><b>How to Cook Dried Black Beans</b></div><div>If you're starting from scratch with dried beans then you'll need to cook up some black beans. Here's how to do it. </div><div><br /></div><div>1. The first step in cooking dried black beans is to sort through them to remove any small stones. Then rinse the beans carefully. </div><div><br /></div><div>2. While many people begin cooking their black beans by soaking the beans overnight, it's actually not necessary. Our family in Guatemala never pre-soaks dried black beans before cooking them so that's the method I use too.</div><div><br /></div><div>3. Combine one cup of dried black turtle beans with one teaspoon salt and one garlic clove in 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 1 1/2 hours. </div><div><br /></div><div>4. Remove the garlic clove. The black beans are now ready to use in a recipe. You need 1/2 cup of black beans and 1 1/2 cups of liquid for this rice recipe so you can use the remaining black beans in other recipes.</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Guatemalan Black Beans and Rice – Arroz Negro"><meta name="twitter:description" content="Black beans have a rich, meaty flavour that makes them a great addition to many dishes. In this traditional recipe for Guatemalan black beans and rice, white rice gets a boost of protein, iron, potass"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuM-Lj8XzBZciYN4V6AKB0bpuXP18TZHceDAZhlNr2rvQURduuvzFQnGcigHheQscgAkWpucxnpActWhkGdNm-LqzmDIwpmCclefJdSZZhl2snoKyvzGmlcjNFPHswiPXIKQD5Ho4fXE/s640/Black-Bean-Rice-Portrait-467x700.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-88225468895841647852020-05-05T11:29:00.000-07:002021-01-15T08:51:41.995-08:00Crispy Florentine Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_Z37DbW3dJbnIg-94blfmIKXmkprB4ZHCTx3arv2SlNu-6kMqL36H2dJuNfM2hv0pt8bcGolvbwiGgl38dYBTrZQWevP0ZJ31sOnbXQ3NI2BgiXpQNKIHdqV_Dq9IW2mcwelWNuyG3g/s1600/florentine-cookies-overhead-abiggreenhouse.com_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Florentine Cookies" border="0" data-original-height="780" data-original-width="650" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_Z37DbW3dJbnIg-94blfmIKXmkprB4ZHCTx3arv2SlNu-6kMqL36H2dJuNfM2hv0pt8bcGolvbwiGgl38dYBTrZQWevP0ZJ31sOnbXQ3NI2BgiXpQNKIHdqV_Dq9IW2mcwelWNuyG3g/s640/florentine-cookies-overhead-abiggreenhouse.com_.jpg" title="Florentine Cookies" width="532" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This week, I dove into making Florentine Cookies. A super thin cookie made with crunchy oats and topped with a smooth chocolate drizzle. I’ve never made them before and have was really surprised how easy they were! Plus, they are really good and seriously addicting.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><b>Ingredients:</b></h3><div style="clear: both; text-align: left;"><span style="font-weight: normal;">2/3 cup butter, melted</span></div><div><div>2 cups old fashion or quick oats</div><div>1 cup sugar</div><div>1/4 cup light corn syrup</div><div>1/4 cup milk</div><div>1 tsp vanilla</div><div>1 chocolate chips </div></div><div><br /></div><h3 style="text-align: left;"><b>Instructions:</b></h3><div><div>Preheat oven to 375 degrees. Line a flat rimmed baking sheet with non stick foil or parchment paper.</div><div>In a bowl, mix together oats, sugar, corn syrup and milk. Then, add in vanilla and melted butter. Mix until fully combined.</div><div><br /></div><div> </div><div>Drop a heaping teaspoon of dough on top prepared baking sheet. With a rubber/silicon spatula, spread the batter out thin. Repeat with remaining dough and space dough about 3 inches apart.</div><div>Bake 6-8 minutes or until golden brown. Let cookies sit on baking sheet for 15-20 minutes before removing. Then, cool completely on wire rack.</div><div>In a microwave safe bowl or saucepan, melt chocolate chips until smooth. Drizzle on cooled cookies. Let the chocolate set before serving.</div></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Crispy Florentine Cookies"><meta name="twitter:description" content="This week, I dove into making Florentine Cookies. A super thin cookie made with crunchy oats and topped with a smooth chocolate drizzle. I’ve never made them before and have was really surprised how e"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_Z37DbW3dJbnIg-94blfmIKXmkprB4ZHCTx3arv2SlNu-6kMqL36H2dJuNfM2hv0pt8bcGolvbwiGgl38dYBTrZQWevP0ZJ31sOnbXQ3NI2BgiXpQNKIHdqV_Dq9IW2mcwelWNuyG3g/s640/florentine-cookies-overhead-abiggreenhouse.com_.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-32724062130387803072020-04-03T12:50:00.000-07:002021-01-15T08:51:42.137-08:00Vegan chili made with ingredients you already have in your pantry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB6G509KVuhaVpjqY3kEY8Ww2YhV3AwHM2a4Tje7ws9ad2fqfct805DwCWdq-xd4RyCEDmd8UM3K-EonpXyYNYolnc6GL2HlOZ7aAbJh-CrEyz7r1mSzQe5bWPDf2vQkQeSNkGzZYErE/s1600/easy-vegan-chili-7-of-12+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan chili made with ingredients you already have in your pantry" border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB6G509KVuhaVpjqY3kEY8Ww2YhV3AwHM2a4Tje7ws9ad2fqfct805DwCWdq-xd4RyCEDmd8UM3K-EonpXyYNYolnc6GL2HlOZ7aAbJh-CrEyz7r1mSzQe5bWPDf2vQkQeSNkGzZYErE/s640/easy-vegan-chili-7-of-12+%25281%2529.jpg" title="Vegan chili made with ingredients you already have in your pantry" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Craving a hearty dish? Try this 20-minute easy Vegan chili recipe made with pantry staples you probably already have in your pantry! With a secret ingredient for added body and richness</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div>1 onion large, finely chopped</div><div>3 cloves garlic finely chopped</div><div>1 can diced tomatoes</div><div>1 can beans red, black, pinto... use those you have at hand.</div><div>1 can corn or 1 cup frozen</div><div>1 cup oats</div><div><br /></div><div><b>Spices and herbs</b></div><div>1 tsp cumin powder</div><div>1 tsp chili powder</div><div>1 tsp paprika powder</div><div>1 tsp turmeric optional</div><div>1 pinch black pepper optional</div><div>1 pinch hickory powder optional</div><div>1 tbsp vegetable oil optional, you can just use water to sautée</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><div>In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil (or water if you prefer to water-sautée) until hot. Next, add one large onion, finely chopped, and saute until translucent. Add the 3 cloves of garlic, finely chopped as well. Stir well.</div><div>Next, add all your herbs and spices: cumin powder, paprika, and turmeric, black pepper & hickory powder if you're using them. Stir well and let the magical smells fill your kitchen.</div><div>Now it's time to add 1 can of diced tomatoes, 1 can of beans, undrained, and 1 small can of corn. Bring the chili to a simmer and then reduce the heat and simmer for 15 minutes. Adjust seasoning according to your taste. You might want to add some salt or stir in a dash of soy sauce.</div><div>Finally, here's the one last ingredient that turns an ordinary bowl of Vegan chili into a "revelation": after 15 minutes of simmering, add 1 cup of oats, stir well and turn off the heat. Let the oats soak up any liquid left. They will swell up and impart added body, richness and "meatiness" to your easy Vegan chili like never before.</div></div><br /><br /><br /><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Vegan chili made with ingredients you already have in your pantry"><meta name="twitter:description" content="Craving a hearty dish? Try this 20-minute easy Vegan chili recipe made with pantry staples you probably already have in your pantry! With a secret ingredient for added body and richness"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNB6G509KVuhaVpjqY3kEY8Ww2YhV3AwHM2a4Tje7ws9ad2fqfct805DwCWdq-xd4RyCEDmd8UM3K-EonpXyYNYolnc6GL2HlOZ7aAbJh-CrEyz7r1mSzQe5bWPDf2vQkQeSNkGzZYErE/s640/easy-vegan-chili-7-of-12+%25281%2529.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-75982467746854017872020-04-03T12:32:00.000-07:002021-01-15T08:51:42.292-08:00Easy Store Cupboard Paella<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV-uYNXhBujU8Bjb3_Tlojx4j35SwYcixcUwaA2s47LQqhfMyRLMPL2upqyPcYs2A1B7QJXCsxV6inuOIArjdmeRKUtZ_IT3t1F12-G5C-paXoak3tStDwCbTm2VyX4VpcfPzBBbmNDY/s1600/paella3-scaled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Store Cupboard Paella" border="0" data-original-height="1024" data-original-width="681" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV-uYNXhBujU8Bjb3_Tlojx4j35SwYcixcUwaA2s47LQqhfMyRLMPL2upqyPcYs2A1B7QJXCsxV6inuOIArjdmeRKUtZ_IT3t1F12-G5C-paXoak3tStDwCbTm2VyX4VpcfPzBBbmNDY/s640/paella3-scaled.jpg" title="Easy Store Cupboard Paella" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This Easy Store Cupboard Paella is one of our family fav meals to make for dinner. I usually make it every other week – the kids love it, it’s super filling and I always got the ingredients stored in my cupboard/freezer – rice, frozen peas and frozen seafood mix.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div class="separator" style="clear: both;">1 small onion, chopped</div><div class="separator" style="clear: both;">3 garlic cloves crushed</div><div class="separator" style="clear: both;">200g rice</div><div class="separator" style="clear: both;">350g seafood mix, frozen</div><div class="separator" style="clear: both;">500ml chicken stock</div><div class="separator" style="clear: both;">80g chorizo, sliced</div><div class="separator" style="clear: both;">120g peas, frozen</div><div class="separator" style="clear: both;">2-3 saffron threads soaked in water for an hour</div><div class="separator" style="clear: both;">120ml passata</div><div class="separator" style="clear: both;">50g butter</div><div class="separator" style="clear: both;">2tbsp olive oil</div><div class="separator" style="clear: both;">1 lemon</div><div class="separator" style="clear: both;">salt and pepper to taste</div><div class="separator" style="clear: both;"><br /></div><h3 style="clear: both; text-align: left;">Instructions:</h3><div><div>Heat a pan with the olive oil and butter and gently sweat the onion and garlic for 5 minutes. Season with salt and pepper to taste.</div><div>Add the chorizo, rice and chicken bouillon, reduce the heat and simmer for 20 minutes. If necessary, add more water and keep stirring occasionally.</div><div>Stir in the peas, passata, saffron and seafood mix and leave for another 5 minutes.</div><div>Remove from the heat, squeeze fresh lemon juice and serve with extra slices.</div><div>Sprinkle some freshly chopped parsley, if wished.</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Easy Store Cupboard Paella"><meta name="twitter:description" content="This Easy Store Cupboard Paella is one of our family fav meals to make for dinner. I usually make it every other week – the kids love it, it’s super filling and I always got the ingredients stored in"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaV-uYNXhBujU8Bjb3_Tlojx4j35SwYcixcUwaA2s47LQqhfMyRLMPL2upqyPcYs2A1B7QJXCsxV6inuOIArjdmeRKUtZ_IT3t1F12-G5C-paXoak3tStDwCbTm2VyX4VpcfPzBBbmNDY/s640/paella3-scaled.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-72868078924594544242020-04-03T12:15:00.000-07:002021-01-15T08:51:42.435-08:00Healthy Peanut Butter Patties<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gLQuz3LvSyrKhdn6OoF0jbRK_fvkqnbHVMnk7j3G9vTN-SzJmzwSIyr8Lj5IcLM15gz9YJnMyT5XCG5250SY1hEmDhJy8gMa2sGSRaKipgwTStefyy51C57PUDePGJIR_QHEzr7pk5g/s1600/IMG_7593-scaled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Healthy Vegan Peanut Butter Patties" border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gLQuz3LvSyrKhdn6OoF0jbRK_fvkqnbHVMnk7j3G9vTN-SzJmzwSIyr8Lj5IcLM15gz9YJnMyT5XCG5250SY1hEmDhJy8gMa2sGSRaKipgwTStefyy51C57PUDePGJIR_QHEzr7pk5g/s640/IMG_7593-scaled.jpg" title="Healthy Vegan Peanut Butter Patties" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Make Healthy Vegan Peanut Butter Patties at home with just a handful of simple ingredients. These perfect shortbread cookies are layered with creamy peanut butter and dipped in homemade vegan chocolate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div><b>Cookies</b></div><div>1 cup of oat flour can be made by blending 1 cup of oats in a blender until flour consistency is reached</div><div>1/4 teaspoon of salt</div><div>1/4 teaspoon of baking soda</div><div>2 tablespoons almond milk or dairy free milk of choice slightly warm or room temperature</div><div>2 tablespoons maple syrup</div><div>2 tablespoons melted coconut oil</div><div>1/4 teaspoon vanilla</div><div><br /></div><div><b>Peanut Butter Filling</b></div><div>2-3 tablespoons of natural peanut butter</div><div><b>Chocolate Coating</b></div><div><b><br /></b></div><div>3 tablespoons melted coconut oil hot and melted</div><div>2-3 tablespoons maple syrup room temperature or warm</div><div>1/4 cup of cocoa powder</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><div><b>For the Cookies</b></div><div>Preheat oven to 350 degrees and line a tray with parchment paper.</div><div>Combine the first 3 dry ingredients and whisk.</div><div>In a separate bowl combine the almond milk, coconut oil, maple syrup, and vanilla. Whisk to combine.</div><div>Add wet ingredients into the dry and stir until combined. Roll dough into balls and place on prepared tray (makes about 8). Flatten each cookie dough ball with a cup or flat surface.</div><div>Bake in preheated oven for about 10 minutes or until the bottoms are lightly golden brown. Remove from oven and let cool completely.</div><div>Spread desired amount peanut butter onto the top of each cookie (I like to use about 2 tablespoons in total). Place cookies in the freezer to set</div><div>.</div><div><b>For the Chocolate Coating</b></div><div>Make healthy chocolate coating: combine all ingredients in a small bowl and stir to combine. (Adding more coconut oil for a thinner coating and more maple syrup for a sweeter coating).</div><div>Remove cookies from freezer and dip into chocolate to fully coat. Place back into the freezer to allow the chocolate to cool and harden.</div><div>Enjoy!</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Healthy Peanut Butter Patties"><meta name="twitter:description" content="Make Healthy Vegan Peanut Butter Patties at home with just a handful of simple ingredients. These perfect shortbread cookies are layered with creamy peanut butter and dipped in homemade vegan chocolat"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gLQuz3LvSyrKhdn6OoF0jbRK_fvkqnbHVMnk7j3G9vTN-SzJmzwSIyr8Lj5IcLM15gz9YJnMyT5XCG5250SY1hEmDhJy8gMa2sGSRaKipgwTStefyy51C57PUDePGJIR_QHEzr7pk5g/s640/IMG_7593-scaled.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-19704130790296252262020-04-02T12:00:00.000-07:002021-01-15T08:51:42.569-08:00Delicious Make-Ahead Breakfast Burritos Recipes<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQI5CC7KdjKjf1EpE6166U6TQx8W4cnRjtRTQFZrwkrrhDwr_ieITIWyIxdClC9lO1EgCN7kLwMkToaK2ChanN9giYm8ppQ_p0nzqpLJVYJqREyWCZnRczjI6VT79H8pk-dZlFui-wqI/s1600/breakfast-burrito-best-compressor-768x1160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Delicious Make-Ahead Breakfast Burritos" border="0" data-original-height="1160" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQI5CC7KdjKjf1EpE6166U6TQx8W4cnRjtRTQFZrwkrrhDwr_ieITIWyIxdClC9lO1EgCN7kLwMkToaK2ChanN9giYm8ppQ_p0nzqpLJVYJqREyWCZnRczjI6VT79H8pk-dZlFui-wqI/s640/breakfast-burrito-best-compressor-768x1160.jpg" title="Delicious Make-Ahead Breakfast Burritos" width="422" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">These loaded breakfast burritos are the BEST ever make-ahead breakfast for your next camping trip. Or freeze these for an on-the-go breakfast at home. They're SO good.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div>14 ounces breakfast sausage</div><div>4 golden potatoes</div><div>3 tbsp green chiles</div><div>2 tsp cumin</div><div>1 tsp chili powder</div><div>salt & pepper to taste</div><div>1 can pinto beans 20 ounce can</div><div>12 eggs</div><div>10 flour tortillas</div><div>2 Roma tomatoes</div><div>1/2 cup fresh cilantro chopped and loosely packed</div><div>1/2 cup red onion diced</div><div>2 cups shredded Monterrey Jack Cheese</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Instructions:</h3><div><div>Brown the sausage in a pan over medium heat. Once done, remove from the pan with a slotted spoon, leaving behind the excess fat. Put the browned sausage to the side in a bowl.</div><div>Dice the potatoes into small cubes. Fry potatoes over medium heat in the skillet using the excess sausage fat until the potatoes are tender on the inside. While cooking, season the potatoes with cumin, chili powder, salt, and pepper.</div><div>Once potatoes are soft on the center and crispy on the outside, add the sausage back to the pan. Add the green chilis.</div><div>Drain the pinto beans (do not rinse), and pour the beans in the skillet with the potatoes and sausage. If you're serving the burritos immediately, heat the mixture thoroughly for about 5 minutes. Set mixture aside in a bowl, and cover with foil. Wipe skillet with a cloth.</div><div>In a large bowl, beat eggs. Add salt and pepper. Cook the egg mixture in the skillet until scrambled.</div><div>Chop the red onion, tomato, and cilantro and combine to prepare the pico de gallo.</div><div>Assemble the burritos by placing a spoonful of the bean, potato, sausage mixture in the center of the tortilla. Add the scrambled eggs and pico de gallo, and sprinkle with the shredded cheese. Wrap the tortilla into a burrito.</div><div>You can either serve immediately or wrap with foil to save.</div></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Delicious Make-Ahead Breakfast Burritos Recipes"><meta name="twitter:description" content="These loaded breakfast burritos are the BEST ever make-ahead breakfast for your next camping trip. Or freeze these for an on-the-go breakfast at home. They're SO good."><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQI5CC7KdjKjf1EpE6166U6TQx8W4cnRjtRTQFZrwkrrhDwr_ieITIWyIxdClC9lO1EgCN7kLwMkToaK2ChanN9giYm8ppQ_p0nzqpLJVYJqREyWCZnRczjI6VT79H8pk-dZlFui-wqI/s640/breakfast-burrito-best-compressor-768x1160.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-87151850591637296692020-04-02T11:34:00.000-07:002021-01-15T08:51:42.709-08:00Whole 30 Hash Brown and Egg Sheet Pan<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxzy0QtFH7OU5j9jSui-ls2RO0MiCT7qG5eRc3YuQvuWeXdSpTl4dASXF9hortCRedlXvdUYPvFIrMePKvcWw7IAWWck1y9KQqu1F1EmgigSRg5OrCtz_9EKaS7vsw0_f_2vW__zqcT0/s1600/DSC03377-683x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole 30 Hash Brown and Egg Sheet Pan" border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxzy0QtFH7OU5j9jSui-ls2RO0MiCT7qG5eRc3YuQvuWeXdSpTl4dASXF9hortCRedlXvdUYPvFIrMePKvcWw7IAWWck1y9KQqu1F1EmgigSRg5OrCtz_9EKaS7vsw0_f_2vW__zqcT0/s640/DSC03377-683x1024.jpg" title="Whole 30 Hash Brown and Egg Sheet Pan" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Crispy sweet and russet potatoes mixed with red peppers and onions. Topped with over easy eggs, hot sauce, and avocado!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div>1 large sweet potato shredded</div><div>2 medium russet potatoes shredded</div><div>3 tbsp olive oil</div><div>1/2 cup onion diced</div><div>1/2 cup bell pepper diced</div><div>4-6 eggs</div><div>3-4 strips of cooked bacon</div><div>1 avocado</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><div>Preheat oven to 425 degrees</div><div>Shred both types of potatoes and squeeze out excess water with towel. Let sit for about 10 minutes.</div><div>Toss shredded potatoes with olive oil, spread on baking pan, and cook for 20 minutes.</div><div>Remove pan and add veggies. Toss a few times so everything is combined.</div><div>Place baking sheet back in oven for another 20 minutes (hash browns should be getting brown and cripsy!)</div><div>Switch oven to broil.</div><div>Crack a few eggs on top of hash brown mix and let eggs cook to required likeness. I like my eggs runny so I waited till the white around the yolk settled.</div><div>Remove from oven. Top with whatever you'd like! I did nutrtional yeast, pepper, hot sauce, crispy bacon, and avocado!</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Whole 30 Hash Brown and Egg Sheet Pan"><meta name="twitter:description" content="Crispy sweet and russet potatoes mixed with red peppers and onions. Topped with over easy eggs, hot sauce, and avocado!"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxzy0QtFH7OU5j9jSui-ls2RO0MiCT7qG5eRc3YuQvuWeXdSpTl4dASXF9hortCRedlXvdUYPvFIrMePKvcWw7IAWWck1y9KQqu1F1EmgigSRg5OrCtz_9EKaS7vsw0_f_2vW__zqcT0/s640/DSC03377-683x1024.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-14714533738211319172020-04-02T11:28:00.000-07:002021-01-15T08:51:42.841-08:00Homemade Coconut Twix Bars<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrP38Pl-XvYNC594LMxsQeEZ3jewc8ZWQWdfg8lhjb7eEalNB_np-WxWJgwOXiD-Jfw9__xPh470O8e3IYV3kLwmeUIh0DMrIUyJ_jTCTj5u1Fc51_SPSqtiHm6du-C_RXSPNpKuRkzc/s1600/DSC04188-683x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Coconut Twix Bars" border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrP38Pl-XvYNC594LMxsQeEZ3jewc8ZWQWdfg8lhjb7eEalNB_np-WxWJgwOXiD-Jfw9__xPh470O8e3IYV3kLwmeUIh0DMrIUyJ_jTCTj5u1Fc51_SPSqtiHm6du-C_RXSPNpKuRkzc/s640/DSC04188-683x1024.jpg" title="Homemade Coconut Twix Bars" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Healthier, easy, amazing coconut twix bars. Made with simple ingredients, after a few steps you've got yourself a great chocolate dessert!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div><div>1 cup shredded unsweetened coconut</div><div>1/2 cup almond flour</div><div>1/4 cup melted & cooled coconut oil</div><div>2 tbsp honey</div><div>1/2 tsp salt</div><div>1 ½ tsp vanilla</div><div>3/4 cup maple syrup</div><div>1/2 cup coconut cream top of the can, solid part of coconut milk</div><div>1-2 tbsp arrowroot powder or cornstarch</div><div>2 tbsp peanut butter</div><div>1 cup dark chocolate</div><div>1 tbsp coconut oil</div></div><div><br /></div><h3 style="text-align: left;">Instructions:</h3><div><div><b>Coconut Shortbread Layer</b></div><div>Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper.</div><div>Combine shredded coconut, almond flour, melted coconut oil, honey, and 1/2 tsp vanilla.</div><div>Press mixture into baking pan and bake for 10 mintues until golden. Let cool.</div><div><br /></div><div><b>Caramel Layer</b></div><div>While coconut layer is cooling – in medium sauce pan combine maple syrup and coconut cream. Bring to a boil over high heat and boil for 10 minutes, until begins to thicken.</div><div>Add arrowroot powder, peanut butter, and remaining vanilla (1tsp). Let boil for another 5 minutes than remove from heat.</div><div>Once caramel has cooled a bit (about 2-3 minutes) – Pour caramel mixture over coconut base. Put in freezer for about 30-45 minutes until caramel layer has hardened.</div><div><br /></div><div><b>Chocolate Layer</b></div><div>Melt chocolate and coconut oil in microwave. Stir mixture every 2 minutes until completely melted.</div><div>Remove bars from freezer and cut into whatever shape you'd like. I did bars so they look like twix bars.</div><div>Dip bars into chocolate until completely coated. Put back in freezer for extra 10 mins, then enjoy! I would recommend storing them in freezer!</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Homemade Coconut Twix Bars"><meta name="twitter:description" content="Healthier, easy, amazing coconut twix bars. Made with simple ingredients, after a few steps you've got yourself a great chocolate dessert!"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrP38Pl-XvYNC594LMxsQeEZ3jewc8ZWQWdfg8lhjb7eEalNB_np-WxWJgwOXiD-Jfw9__xPh470O8e3IYV3kLwmeUIh0DMrIUyJ_jTCTj5u1Fc51_SPSqtiHm6du-C_RXSPNpKuRkzc/s640/DSC04188-683x1024.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-85079151503226826082020-04-02T11:21:00.000-07:002021-01-15T08:51:42.996-08:00Creamy Chicken Wild Rice Soup Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS7ZIM2PXTpw1uQlYalsJAfIfylDIl6MC-hMJ5Wwz7nl1vaFNxTamRhIRpfZUEqMMQEU0R0aHr5Ym0wm1i0whmjFGh-dvq7P_TvSoUxU-ACSwLqTplLWMsXa2mPU_QJ9zJ6Q13jciwDo/s1600/Chicken-Wild-Rice-Soup-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy Chicken Wild Rice Soup Recipe" border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS7ZIM2PXTpw1uQlYalsJAfIfylDIl6MC-hMJ5Wwz7nl1vaFNxTamRhIRpfZUEqMMQEU0R0aHr5Ym0wm1i0whmjFGh-dvq7P_TvSoUxU-ACSwLqTplLWMsXa2mPU_QJ9zJ6Q13jciwDo/s640/Chicken-Wild-Rice-Soup-2.jpg" title="Creamy Chicken Wild Rice Soup Recipe" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Since winter is here, what better meal is there than soup? Today I am sharing one of our favorite creamy soups. Even though we now live in Florida, we still enjoy this soup often regardless of the hot weather – it’s that good. And, even better, it freezes beautifully. Below you’ll find my Weight Watchers Hearty Creamy Chicken Wild Rice Soup recipe. Pair this with a rustic easy no knead bread and you got yourself a meal or keep it light and serve with salad topped with a delicous vinaigrette. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><b>Ingredients:</b></h3><div><div>2 Quarts of Fat Free Chicken Broth</div><div>1 Cup Each of Celery (Finely Chopped) + 1 Cup of Diced Carrots</div><div>½ Cup of Onion, Chopped Fine</div><div>1 Teaspoon Each of Chicken Boullion Granules + Dried Parsley</div><div>¼ Teaspoon Each of Garlic Powder + Dried Thyme</div><div>¼ Cup Each of Land O Lakes Whipped Light Butter + All Purpose Flour</div><div>10¾ Ounce Can of Campbell's Healthy Request Cream of Mushroom Soup</div><div>½ Cup of Fat Free Chicken Broth</div><div>3 Cups of Cooked Wild Rice</div><div>3 Cups of Cooked Cubed or Shredded Chicken Breast</div><div>Salt/Pepper to Taste</div><div>Juice of ½ a Lemon</div></div><div><br /></div><h3 style="text-align: left;">Instructions: </h3><div><div>In a large saucepan or stockpot, add the chicken broth, celery, carrots, onion, chicken bouillion granules, parsley, garlic powder and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.</div><div>In a separate saucepan, melt butter. Stir in flour and whisk until smooth. Gradually whisk this into the broth/vegetable mixture. Bring to a boil and cook and stir for 2 minutes or until mixture thickens. Whisk in ½ cup of fat free chicken broth and cream of mushroom soup. Add in cooked rice and chicken. Heat through for about 10 minutes. Add salt and pepper to taste. Just before serving, squeeze in the juice of a ½ lemon and stir.</div><div>This makes about 12 cups of soup. Per 1 cup serving, it is: 3 SmartPoints on the Blue Plan, 4 SmartPoints on the Green Plan and 2 SmartPoints on the Purple Plan. Enjoy!</div></div><div><br /></div><div><br /></div><div><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Creamy Chicken Wild Rice Soup Recipe"><meta name="twitter:description" content="Since winter is here, what better meal is there than soup? Today I am sharing one of our favorite creamy soups. Even though we now live in Florida, we still enjoy this soup often regardless of the hot"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS7ZIM2PXTpw1uQlYalsJAfIfylDIl6MC-hMJ5Wwz7nl1vaFNxTamRhIRpfZUEqMMQEU0R0aHr5Ym0wm1i0whmjFGh-dvq7P_TvSoUxU-ACSwLqTplLWMsXa2mPU_QJ9zJ6Q13jciwDo/s640/Chicken-Wild-Rice-Soup-2.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-77682524821646889332020-03-31T11:43:00.000-07:002021-01-15T08:51:43.131-08:00Paleo Cherry Chocolate Chip Bars Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfmqcJ90u_ebItoW5STiwGi-n1io02cRZCGyHK3YO2ZVsYRnn7Bs0KjJ1XNVw0dYpjWahekG7ob-BeIwO3L9hcYcEbDcNiUx_pXbcdsKx0ZAtL-glVj7Kiqrwbk1cXFB1YlyKJWkLCxM/s1600/PaleoCherryChocolateChipBars7-650x989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paleo Cherry Chocolate Chip Bars Recipe" border="0" data-original-height="989" data-original-width="650" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfmqcJ90u_ebItoW5STiwGi-n1io02cRZCGyHK3YO2ZVsYRnn7Bs0KjJ1XNVw0dYpjWahekG7ob-BeIwO3L9hcYcEbDcNiUx_pXbcdsKx0ZAtL-glVj7Kiqrwbk1cXFB1YlyKJWkLCxM/s640/PaleoCherryChocolateChipBars7-650x989.jpg" title="Paleo Cherry Chocolate Chip Bars Recipe" width="420" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">These Paleo Cherry Chocolate Chip Bars are easy to make, sweet, and soft. They are gluten free, dairy free, and naturally sweetened.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Ingredients:</b></div><div class="separator" style="clear: both;">1/2 cup cashew butter</div><div class="separator" style="clear: both;">1/4 cup melted ghee or coconut oil</div><div class="separator" style="clear: both;">1/4 cup coconut sugar</div><div class="separator" style="clear: both;">1/4 cup maple syrup</div><div class="separator" style="clear: both;">1 large egg</div><div class="separator" style="clear: both;">1 teaspoon vanilla</div><div class="separator" style="clear: both;">1 cup almond flour</div><div class="separator" style="clear: both;">1 tablespoon coconut flour</div><div class="separator" style="clear: both;">1/3 cup chocolate chips</div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;">1/2 cup dried cherries cut in half</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Instructions:</b></div><div class="separator" style="clear: both;">Preheat oven to 350° and line a 9×9 pan with parchment paper or grease well.</div><div class="separator" style="clear: both;">In a large bowl, combine the cashew butter, ghee, coconut sugar, and maple syrup. Stir until smooth. Add in the egg and vanilla and stir again.</div><div class="separator" style="clear: both;">Add in the almond flour and coconut flour and stir until a dough is formed and no dry spots remain.</div><div class="separator" style="clear: both;">Add in the chocolate chips and cherries and mix until well incorporated.</div><div class="separator" style="clear: both;">Bake 18 minutes, until edges are lightly brown. Let cool 10 minutes before cutting.</div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;">Store covered at room temperature for up to 2 days and in the fridge after that.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Paleo Cherry Chocolate Chip Bars Recipe"><meta name="twitter:description" content="These Paleo Cherry Chocolate Chip Bars are easy to make, sweet, and soft. They are gluten free, dairy free, and naturally sweetened."><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfmqcJ90u_ebItoW5STiwGi-n1io02cRZCGyHK3YO2ZVsYRnn7Bs0KjJ1XNVw0dYpjWahekG7ob-BeIwO3L9hcYcEbDcNiUx_pXbcdsKx0ZAtL-glVj7Kiqrwbk1cXFB1YlyKJWkLCxM/s640/PaleoCherryChocolateChipBars7-650x989.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-74139561550375118602020-03-31T11:36:00.000-07:002021-01-15T08:51:43.265-08:00Homemade Tomato Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYrU9iqXDqRT_fgwB6rbi5ru20GPqpb4rwRSmEzwSDGM6PsxwKxT0YN4ngb59BkalX3bdAh7DcMhrk_Hg3Cxeqji5xYro6lgFaflbxpYEZBHc8fI5HDEMoOthbJ1rrLxk0lqfEhlEiWU/s1600/Homemade-Tomato-Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Tomato Sauce Recipe" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYrU9iqXDqRT_fgwB6rbi5ru20GPqpb4rwRSmEzwSDGM6PsxwKxT0YN4ngb59BkalX3bdAh7DcMhrk_Hg3Cxeqji5xYro6lgFaflbxpYEZBHc8fI5HDEMoOthbJ1rrLxk0lqfEhlEiWU/s640/Homemade-Tomato-Sauce.jpg" title="Homemade Tomato Sauce Recipe" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The biggest benefit of using fresh tomatoes for making sauces is that they break down easily when put onto heat. However, to achieve the bright and rich flavor of Italian-style tomato sauce, you’ll have to add tomato paste to the fresh tomatoes as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;"><b>Ingredients:</b></div><div style="clear: both;">25 oz fresh tomato</div><div style="clear: both;">3 tsp garlic minced</div><div style="clear: both;">4 oz onion chopped</div><div style="clear: both;">2 tsp paprika</div><div style="clear: both;">3 tbsp Hunt’s tomato paste</div><div style="clear: both;"></div><div style="clear: both;">3 tbsp olive oil</div><div style="clear: both;"><br /></div><div style="clear: both;"><b>Instructions:</b></div><div style="clear: both;">Prepare the tomatoes:</div><div style="clear: both;">If you’re using fresh tomatoes: Peel and chop them into small chunks, or run them through a blender until they form a thick puree.</div><div style="clear: both;">If you’re using whole peeled/canned tomatoes: Put them straight into the blender to mash into a puree.</div><div style="clear: both;">Heat olive oil in a pot over medium heat. Saute onion and garlic for 5 minutes until soft.</div><div style="clear: both;">Add tomatoes, Hunt’s tomato paste, and paprika. Bring the pot to a boil. Reduce to a simmer right after.</div><div style="clear: both;">Allow to simmer for 15 minutes.</div><div style="clear: both;">Remove from heat. Strain the tomato sauce with a mesh strainer/sieve, using a spatula to press solid components through the sieve until they’re mashed down to a smooth and silky sauce.</div><div style="clear: both;"></div><div style="clear: both;">Use immediately as a condiment or an ingredient for your dishes.</div><div style="clear: both;"><br /></div><div style="clear: both;"><br /></div><div style="clear: both;"><br /></div><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Homemade Tomato Sauce Recipe"><meta name="twitter:description" content="The biggest benefit of using fresh tomatoes for making sauces is that they break down easily when put onto heat. However, to achieve the bright and rich flavor of Italian-style tomato sauce, you’ll ha"><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYrU9iqXDqRT_fgwB6rbi5ru20GPqpb4rwRSmEzwSDGM6PsxwKxT0YN4ngb59BkalX3bdAh7DcMhrk_Hg3Cxeqji5xYro6lgFaflbxpYEZBHc8fI5HDEMoOthbJ1rrLxk0lqfEhlEiWU/s640/Homemade-Tomato-Sauce.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0tag:blogger.com,1999:blog-8710493252787716540.post-42600307695064966682020-03-31T11:20:00.000-07:002021-01-15T08:51:43.400-08:00Carrot Cake Cream Cheese Whoopie Pies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw6Hvw1Ck8LoMz-4M-pSYHcZhMKhO7Sf11_W0293kGydB5S5A-nQqKZaP432k7_KJpja3PAetqtMkr7VIwENCdIEAxHaZPCTWH3Ta2CDFdMUuzVsbnoDx1CK8_jCkfFrN9dghze0Wtyg/s1600/mrkvovecookiesplnen%25C3%25A9kr%25C3%25A9mom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake Cream Cheese Whoopie Pies" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw6Hvw1Ck8LoMz-4M-pSYHcZhMKhO7Sf11_W0293kGydB5S5A-nQqKZaP432k7_KJpja3PAetqtMkr7VIwENCdIEAxHaZPCTWH3Ta2CDFdMUuzVsbnoDx1CK8_jCkfFrN9dghze0Wtyg/s640/mrkvovecookiesplnen%25C3%25A9kr%25C3%25A9mom.jpg" title="Carrot Cake Cream Cheese Whoopie Pies" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I guess this year´s Easter will be a little bit different then we´re used to, but I believe there still will be some cake on your table. I don´t know why but when I think about Easter, carrot and carrot desserts come to my mind. This year, I made Carrot Cake Cream Cheese Whoopie Pies. They are like a hybrid of cookies and soft, sponge-y, cake. Since there is baking powder and baking soda in batter, they expand when baking. Thanks to carrot, whoopie pies are soft and fluffy, and spices like cinnamon and ginger give them a lovely taste. Thanks to cream cheese and heavy cream filling they get soft even more. For me, this filling represents an inseparable part of carrot cakes, whether it is cream cheese or mascarpone filling. If you can´t decide whether you want cookies or a cake, these whoopie pies are right for you, for Easter or just during the year.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both;">Whoopie pies:</div><div class="separator" style="clear: both;">115 g butter</div><div class="separator" style="clear: both;">100 g brown sugar</div><div class="separator" style="clear: both;">80 g crystal sugar</div><div class="separator" style="clear: both;">2 eggs</div><div class="separator" style="clear: both;">1 tsp vanilla extract</div><div class="separator" style="clear: both;">250 g all purpose flour</div><div class="separator" style="clear: both;">1 ½ tsp baking soda</div><div class="separator" style="clear: both;">1 tsp baking powder</div><div class="separator" style="clear: both;">1 tsp cinnamon</div><div class="separator" style="clear: both;">¾ tsp ground ginger</div><div class="separator" style="clear: both;">½ tsp nutmeg</div><div class="separator" style="clear: both;">¼ tsp salt</div><div class="separator" style="clear: both;">180 g grated carrot</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Filling:</div><div class="separator" style="clear: both;">100 ml heavy cream</div><div class="separator" style="clear: both;">6 tbsp icing sugar</div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;">400 g cream cheese</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Instructions:</b></div>Batter:<br />Beat butter with both kinds of sugar until fluffy.<br />Add eggs, one at a time, then vanilla extract, beat again.<br />In the next bowl toss together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.<br />Incorporate flour mixture into butter mixture, stir.<br />Add grated carrot, stir well.<br />Take small pieces from batter using a spoon and create small balls from these pieces. Put these small balls on a baking pan covered with baking paper and slightly press them down. Cookies will slightly spread when baking so leave them enough space.<br />Bake for 8-10 minutes at 180 degrees or until golden-brown.<br />Let them cool and fill them with filling:<br /><br />Filling:<br />Whip heavy cream.<br />Add sugar and cream cheese, beat again.<br />Put filling into a piping bag.<br />Put filling on one whoopie pie, cover and gently squeeze it with the second whoopie pie.<br /><br /><br /><br /></div><meta name="twitter:card" content="summary_large_image"><meta name="twitter:site" content="@deliciousreci79"><meta name="twitter:title" content="Carrot Cake Cream Cheese Whoopie Pies"><meta name="twitter:description" content="Carrot Cake Cream Cheese Whoopie Pies. They are like a hybrid of cookies and soft, sponge-y, cake. Since there is baking powder and baking soda in batter, they expand when baking."><meta name="twitter:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw6Hvw1Ck8LoMz-4M-pSYHcZhMKhO7Sf11_W0293kGydB5S5A-nQqKZaP432k7_KJpja3PAetqtMkr7VIwENCdIEAxHaZPCTWH3Ta2CDFdMUuzVsbnoDx1CK8_jCkfFrN9dghze0Wtyg/s640/mrkvovecookiesplnen%25C3%25A9kr%25C3%25A9mom.jpg">marian9879http://www.blogger.com/profile/14894391748146662898noreply@blogger.com0