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Christmas Breakfast with Pom & Flora

Lucia Saffron Buns “Lussebullar” Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt.

Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.

Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve!

Source: https://greenkitchenstories.com/christmas-breakfast-with-pom-flora/

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6 Unexpected Ways To Remove Rust With Things You Have At Home

Have you ever gone to grab your gardening tools, only to realize that they’ve gotten a bit rusty? (Or even worse, they’ve gotten a LOT rusty!) It’s easy to think that your tools are beyond saving, but don’t throw them out just yet! There are plenty things you can use to remove rust from metal. And you probably already have many of them at home!

Today I’ll be sharing 6 different ways you can clean rust and rust stains, using everyday items from around the house. These methods are quick, easy, and effective at removing rust from all kinds of items! Give them a try, and you’ll find that rust is no match for your cleaning prowess! :-)

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1. Vinegar

The best way to remove rust from small items is to soak them in vinegar. Just let the rusty item soak for a few days, then give it a scrub. Repeat as needed until all the rust is gone. It’s effective, and it requires almost no effort. (Just a bit of patience!)

Related: 50 Amazing Uses For Vinegar You’ll Want To Know

2. Lemon & Salt

If you need to remove a rust stain from clothing or other fabric, grab a lemon and some coarse salt. Sprinkle the rust stain with salt, then squeeze half a lemon over the salt. Let it sit for an hour or two, then scrub the stain with the lemon rind. Launder as usual to remove the rust residue, salt, and lemon juice.

3. Baking Soda

If you have rust in a hard-to-reach area, a baking soda paste is likely your best bet! Just mix a handful of baking soda with enough water to make a paste. Then spread the paste over the rusty area, and scrub with an old toothbrush. Let the paste sit for an hour or two, then scrub again. Rinse the paste off, then dry the item thoroughly.

4. Potato & Dish Soap

As strange as it sounds, you can use a potato and a bit of dish soap to remove rust! Start by cutting a potato in half, then place the cut end of the potato in a shallow dish of Dawn dish soap. Let it soak in the soap for a few minutes.

Next, use the soapy potato to rub the rusted area. The soap helps remove general grime, while the oxalic acid in the potato helps break up the rust. Once the rust is gone, rinse and dry the item thoroughly.

5. Sand Paper

If you’re dealing with a really thick layer of rust, it’s best to start by removing some of it using good ol’ elbow grease. Grab a coarse grit sand paper and start scrubbing at the rusty area. As you remove more rust, switch to a finer grit sand paper to avoid damaging the metal underneath.

Once you’ve sanded the rust down to a more manageable level, try one of the other methods listed here to remove the rest.

6. Bar Keepers Friend

If you’ve tried other methods and nothing seems to be working, reach for Bar Keepers Friend. This scouring powder contains oxalic acid, which reacts with iron compounds in the rust and makes it much easier to scrub away. (But be sure to wear protective gloves when using BKF, because it can easily irritate skin!)

Use a wet sponge and a sprinkle of Bar Keepers Friend to scrub the rusty item. Then let it sit for a minute or two, and rinse the item thoroughly. Rust doesn’t usually stand a chance against this stuff!

How To Prevent Rust From Forming

The best defense is a good offense, and it’s no different with rust. You don’t have to remove rust if it never forms in the first place! :-) So how do you keep your things rust-free?

The most important thing you can do is keep things dry. Moisture is almost always the culprit behind rusted metal. You should dry any metal item promptly if it gets wet. And be sure to keep your tools somewhere you know they will stay dry!

What’s the rustiest item you’ve ever cleaned up?

Source: https://www.onegoodthingbyjillee.com/how-to-remove-rust

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Chicken Enchiladas Verdes

Traditional Mexican enchiladas are much lighter than the typical restaurant dish served throughout America. Made with white corn tortillas, poached chicken breasts and a light coating of V&V Supremo® queso fresco, this dish is simple and satisfying but won’t weigh you down. 

For most of my life I always assumed enchiladas were out of the question when it came to healthy eating. The rich and heavy Tex-Mex version that I’d often find in restaurants was always super heavy and coated in way too much cheese and sour cream. 

My love and appreciation for enchiladas all changed when I spent a couple days in the kitchen with my photographer Raul’s mother, Gloria, to write a cookbook based on their family recipes from Mexico: The Ultimate Mexican Sunday Dinner. 

Gloria showed me how to make authentic Mexican enchiladas which can be prepared either with red salsa or green salsa. Traditionally the red enchiladas are made without meat (just onion and queso fresco) and the green enchiladas (enchiladas verdes) are made with chicken.

To prepare, the tortillas are lightly fried in oil in a nonstick skillet or griddle then dipped in salsa verde to soften. This keeps the corn tortillas from breaking apart when you fill and roll them.

What surprised me most was that the enchiladas are topped with just salsa verde and a light sprinkling of queso fresco before going into the oven. My queso fresco of choice is always V&V Supremo because their cheese is authentically made in the hand-crafted style of Central Mexico with pasteurized, grade “A” whole milk cows from Midwestern farms, and no added artificial hormones.

The melted queso fresco adds the perfect amount of salty, creaminess to the dish which pairs perfectly with the fragrant corn tortillas and shredded chicken. V&V Supremo’s Mexican cheese and meat products can be found in large retail stores across the country including Meijer. You can find a store near you by clicking here.

What’s even better is that these enchiladas verdes don’t weigh you down like the heavier Tex Mex version.

Serve with a sprinkle of cilantro, more queso fresco or a dollop of sour cream and dinner is done.

Your fork is waiting.

Made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down.

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg *fill:#fff]]> Print Pin Rate

Course: Main

Cuisine: Mexican

Keyword: casserole, cheese, chicken, mexican

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 16

Calories: 183kcal

Author: Liz DellaCroce

Ingredients

2 6-ounce chicken breasts boneless, skinless

2 medium onions divided

1 teaspoon salt

2 tablespoons canola oil

32 corn tortillas preferably white corn

4 cups salsa verde

1 cup V&V Supremo Queso Fresco crumbled

cilantro and sour cream optional to serve

Instructions

Place the chicken breasts in a stock pot along with 1 onion peeled and quartered. Add salt and cover with water then bring pot to boil. Reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside. 

Mince the remaining onion and toss together with the shredded chicken in a medium bowl; set aside.  

Heat a large frying pan or non-stick griddle over medium-high heat and add canola oil. Carefully fry each tortilla one by one, about 2 minutes per side; set aside keeping warm in a towel until you've fried all 32 tortillas. 

Spread 1 cup of the salsa verde in a thin layer on the bottom of a 9" x 13" baking dish. Pour 2 cups of the salsa verde in a shallow pie dish and, working one by one, carefully dip each tortilla in the salsa verde, coating each side. Scoop two rounded tablespoons of the chicken and onion mixture into each tortilla and roll tightly. Place in a large pan, seam side down, in a single layer. Drench entire pan with remaining 1 cup of salsa verde and sprinkle with crumbled queso fresco. Bake in oven for 15 minutes. Remove from oven and serve with sour cream, cilantro and/or additional queso fresco. 

Notes

Rotisserie chicken would work well too.

Nutrition Facts

Chicken Enchiladas Verdes

Amount Per Serving (2 enchiladas)

Calories 183 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 5mg 2%

Sodium 632mg 26%

Potassium 241mg 7%

Total Carbohydrates 28g 9%

Dietary Fiber 3g 12%

Sugars 4g

Protein 4g 8%

Vitamin A 8.3%

Vitamin C 3.8%

Calcium 8.8%

Iron 3.8%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by The Lemon Bowl // Photography by Alejandro Photography 

Disclosure: V&V Supremo has compensated me for my time to develop this recipe. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.

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Source: https://thelemonbowl.com/chicken-enchiladas-verdes/

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Friday Finds: 8.17.18

It’s hatch chile season!! Mike and I always get excited when we see all the signs that say “HATCH CHILES ARE HERE.” I’ve eaten entirely too much hatch chile cornbread and I’m not going to stop any time soon. We have a bunch of hatch chile recipes coming soon so I hope you guys are fans!

In other news, where the heck did August go?! How is it the middle of the  month? I guess what they say is true, the busier you are the faster time flies by. I remember when I was a kid the summers seemed to last forever. I wish I could slow it down a little because there’s so much to do and not enough time to do it. Still, as always, I’ve managed to find some internet time sucks to waste away all my free time.

Webstuff:

Um, I am ridiculously excited to watch this on Netflix tonight because I remember reading this book back in 2014 and it was so cute and cringe-y and perfect. I’m pretty sure I’m going to watch it a thousand times.

Speaking of books being made into movies, Crazy Rich Asians seems like it’s doing really well. Definitely on my watch list.

Amish vacation.

This is kind of old, but still completely creepy. What happened?

Chocolate design. It can cost you billions.

This made me want to listen to more Post Malone, which I hardly ever do, except when he randomly pops up on Spotify.

On mayonnaise and millennials.

This guy gets it. I’ve only watched one episode of David Chang’s Ugly Delicious and couldn’t really stomach it. I wasn’t really able to put my finger on it and chalked it up to a bad episode, but this article made me think.

Vanilla thieves and their impact.

Dive deep into the world of burritos.

I love iceberg lettuce!

Newsflash: no one is original on Instagram. 😂

The life and times of Ariana’s fiancé and Ariana herself on Carpool Karaoke.

Link Love:

Beef Wellington tarts have my heart.

Summer pasta salads are where it’s at.

Also chicken gyro salads!

Have you guys ever had Chinese style tomatoes and eggs? One of my all time comfort food dishes.

Savory parmesan waffles. Be still my heart!

Kinda interested in trying crockpot lasagna :)

I’ve got my eyes on you:

I just raced through this book. What is it about boarding school novels that I love so much? This one has a secret society, old-school money, and a unsolved mystery.

Thinking of getting this so we can make some old-school square spaghetti.

Back to school (well, not back to school, but school supply season) means new sharpies!!

Happy Friday! Hope you have some hatch chiles :)

Source: http://iamafoodblog.com/friday-finds-8-17-18/

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Healthy Broiled Salmon with Sweet Spicy Rub

Salmon with sweet spicy rub is an easy, healthy broiled salmon that is packed with bold flavor! This easy salmon recipe is the perfect way to introduce salmon to your family! Full of flavor, packed with protein, and easy to make!

Another great Ellie Krieger recipe! This salmon recipe comes from one of my favorite healthy cookbooks, The Food You Crave by Ellie Krieger. I highly recommend it to anyone who is new to cooking salmon or trying to introduce new salmon recipes to their family. This healthy salmon recipe is always a winner and has been my go-to recipe for years.

I’m a huge fan of sweet and spicy flavors…though I wouldn’t consider the flavor in this dish spicy. It has great chili flavor but there isn’t any heat, so don’t let the term “spicy” mislead you. It’s the perfect amount of seasoning.

What is a good rub for salmon?

This is one of my favorite rubs for salmon and I always recommend it for anyone new to cooking salmon. All you need is:

light brown sugar

chili powder

cumin

salt

pepper

How do you cook healthy salmon?

I find broiling it to be the easiest and most flavorful way to cook salmon for dinner.

Preheat broiler and set oven rack down about 6 inches from top. Spray your sheet pan with cooking spray and place salmon, skin side down on pan.

Combine brown sugar, chili powder, cumin, salt and pepper in small bowl. Drizzle each salmon fillet with 1/2 teaspoon of oil, then rub fish with spice mixture, distributing evenly.

Broil in oven for 8-10 minutes, depending on thickness of fish.

Remove to a platter and serve immediately.

I made the salmon with sweet spicy rub for my family and they loved it. I chose to broil the fish, but it can easily be grilled as well and I’ve included directions for both.

I served it with Whole Wheat Linguine with Spring Vegetables but it can also be served with Cilantro Lime Brown Rice and Cilantro Lime Vegetables for a fresh tasting, light dinner.

Enjoy the broiled salmon with sweet spicy rub recipe!

Print

Ingredients

cooking spray

2 tablespoons packed light brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 lbs salmon fillets

1 tablespoon olive oil

Instructions

To Broil:

Preheat broiler and set oven rack down about 6 inches from top. Spray your sheet pan with cooking spray and place salmon, skin side down on pan.

Combine brown sugar, chili powder, cumin, salt and pepper in small bowl. Drizzle each salmon fillet with 1/2 teaspoon of oil, then rub fish with spice mixture, distributing evenly.

Broil in oven for 8-10 minutes, depending on thickness of fish.

Remove to a platter and serve immediately.

To Grill:

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.

Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness.

For well done fish, cook an additional 1 to 2 minutes.

Remove to a platter and serve immediately.

Keywords: salmon, fish, broil

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Source: https://aggieskitchen.com/salmon-with-sweet-spicy-rub-ceimb/

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Blueberry Banana Oat Blender Pancakes

June 11, 2018

Blueberry Banana Oat Blender Pancakes

by Kare Breakfast, Comfort Food, Fast (20 Minutes or Less), Freezer Friendly, Healthy, Kid Friendly, Oatmeal, Pancakes, Recipes, Summer 3 Comments / Leave a Comment »

I just love creating recipes. But I have to admit, sometimes it makes my insecure side really nervous to put them out into the world. I mean, I’m just one chick in one kitchen. What if my recipes go completely wrong for everyone else?

My banana oat blender pancakes were one such recipe that I worked super hard on getting just right, but publishing it was a little nerve-wracking. We’ve probably all had a bad batch of vegan and/or gluten-free pancakes in our lives, and what if these just turned out amazing for me only?!

Well, thankfully, that recipe has garnered lots of great reviews and five-star ratings. Yay! And so now, I share my favorite gluten-free vegan pancake recipe again – this time, with blueberries. Everything is better with blueberries, am I right?!

The method is the same – start up your buttermilk (in this case, almond milk + vinegar), then pulverize some rolled oats in your blender (that’s your flour). Then add a nice ripe banana, baking soda, baking powder, some pure maple syrup for sweetening, vanilla, cinnamon, salt … yep, almost there. Add the milk and blend. Voila! Pancake batter. SO EASY, right?

Then just fold in a generous cup of blueberries, and get to griddling.

Banana oat blender pancakes with blueberries are fantastic, my friends. Tender, full of flavor, bursts of tart berry bites … like, my stomach is seriously grumbling, writing about these. BRB, making more.

Hope you make ’em (and love ’em) too.

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Yield: About 8 (4-inch) pancakes

Blueberry Banana Oat Blender Pancakes

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Happily vegan and gluten-free + so easy to whip up. The batter’s made right in the blender with pulverized oats for the flour, a ripe banana, and almond “buttermilk.” The end product? Hearty, golden, lighter than you’d think, and tender too. And SO good with blueberries!

Ingredients:

1 tablespoon white vinegar

1 cup unsweetened almond milk

2 cups old-fashioned rolled oats (be sure to use certified gluten-free oats if necessary)

1 medium (approx. 6-ounce) ripe banana

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine-grain salt or kosher salt

3 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

1 cup fresh or frozen blueberries

Optional toppings:

Vegan butter

Pure maple syrup

More fresh fruit (bananas, blueberries, etc.)

Equipment

Higher-powered blender (I have [and highly recommend] a Vitamix)

Directions:

Add the vinegar to a 1-cup or larger liquid measuring cup. Add almond milk. Stir and set aside for about 5 minutes.

Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.

Add the remaining ingredients EXCEPT BLUEBERRIES to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.

Add the blueberries to the batter and stir gently to incorporate the blueberries into the batter.

Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes.

Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.

And serve!

All images and text ©Kare for Kitchen Treaty.

Like this? Here's More:

Recipes with oats

Recipes with blueberries

Pancakes

Breakfast

Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

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Source: https://www.kitchentreaty.com/blueberry-banana-oat-blender-pancakes/

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No-Fail Caramel Sauce

One of the essential ice cream toppings is caramel sauce. The ingredients used to make this no-fail caramel sauce make it nearly impossible to not turn out. Plus, no candy thermometer is needed and no worries of burning the sugar either.

The flavor of this caramel sauce taste just like a batch of homemade soft caramels. It’s so rich and creamy. I love that this caramel stays on the ice cream after drizzling instead of ending up in a puddle at the bottom of the bowl.

This makes a good amount of sauce too. There is enough to keep half and give the other half away to someone. I love this so much though that I tend to want to keep it all to myself.  It would probably be safer though to give some of this no-fail caramel sauce away because I can just eat this stuff by the spoonful.

Print

Scale 1x2x3x

Ingredients

1 cup brown sugar

1/2 cup butter

1 cup light corn syrup

1 (14 oz) can sweetened condensed

1/2 tsp vanilla

Instructions

Combine brown sugar, butter, corn syrup, and sweetened condensed milk together in a sauce pan over medium-low heat until the butter is melted.

Turn to medium heat and bring to a boil. Stir constantly while boiling for 1 1/2 minutes. Remove from heat and mix in vanilla. Allow to cool slightly before using. Can be stored in the refrigerator and warmed in the microwave as needed.

Source: https://www.realmomkitchen.com/no-fail-caramel-sauce/

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54 Sexy Aphrodisiac Dinner Recipes

54 sexy and clean aphrodisiac dinner recipes from around the web for getting your groove on. All of the recipes in this roundup are gluten-free, and most are paleo, keto, or low-carb. Plus, have you had a looksy? They’re sultry AF.

Valentine’s Day is coming up…you ready for this?

Do you partake?

Can we speak about sexy things?

If it were up to me, we’d talk about sex and poo more. Intimacy (not just sex…but the connecty stuff) is an essential vitamin, and we all have varying needs in volume. If you’re deficient in it, your mind and body suffer.

Let’s face it: at a certain point in a relationship, the prioritization for intimacy decreases, which can lead to deficiencies for one or both partners. 

From my standpoint, connection (this includes friendship), intimacy, and sex are pivotal in a healthy lasting relationship. For this reason, I thought I would do us all a solid and round up some sultry, sexy aphrodisiac dinner recipes to fire up you and your partner’s mojo on Valentine’s Day.

Even if you don’t celebrate Valentine’s Day, these dinner recipes are marvelous for any date night. You don’t need to use a holiday as an excuse to have a lovely evening in with your special someone.

So what are some aphrodisiac foods? I’m SO GLAD you asked!

Some of the most common aphrodisiac foods, which are known to increase blood circulation and get the love/sex neurons in your brain and loins firing are:

Fish & seafood (particularly oysters), avocado, chili peppers, olive oil, asparagus, chocolate, figs, berries, arugula, bananas, honey, pine nuts, artichokes, maca, garlic, cinnamon, pomegranate, cherries, pumpkin seeds, beets, almonds, ginger, coconut water, vanilla, and more!!

In general, you’re aiming for a meal that feels nourishing, complete, and satisfying without causing inflammation. In essence, stick with clean and healthful versus carb and dairy-laiden…and avoid fried food like the plague. Your goal is to get your freak on prior to falling into a sweet, sweet sex coma…not going into a full-tilt food coma before anything fun happens.

All of the recipes in this roundup are gluten-free, and the majority of them are paleo. There are also tons of keto (low-carb) options! We’re aiming for a romantic, sexy meal that is also clean and nutritious.

I have broken out the recipes by type of animal protein. I hope you enjoy!

xo

Beef:

Instant Pot Short Ribs from The Roasted Root 

Weeknight Instant Pot Beef Ragu from Snixy Kitchen

Slow Cooker Ropa Vieja from The Roasted Root

Slow Cooker Chipotle Shredded Beef  from Perry’s Plate 

Tenderloin Steak with Mushroom Butter from All Day I Dream about Food

Pomegranate Flank Steak from Running to the Kitchen

Red Curry Meatballs with Spaghetti Squash from The Roasted Root 

Easy Steak Bites from All Day I Dream About Food 

Paleo Hungarian Goulash  from Perry’s Plate

Instant Pot Pot Roast with Balsamic Gravy from The Roasted Root 

Scampi Steak and Scallops from Savoring Today 

Instant Pot Beef Stew from The Roasted Root 

Poultry:

Immunity Boosting Turmeric Chicken Soup from The Roasted Root 

Sheet Pan Balsamic Chicken Tenders from A Cedar Spoon

Cranberry Balsamic Roasted Chicken  from Cotter Crunch

Instant Pot Sausage and Cabbage Stew from The Roasted Root 

Keto Asian Chicken Lettuce Wraps from Tasty Yummies 

Slow Cooker Mediterranean Whole Chicken from A Cedar Spoon 

Instant Pot Chicken Adobo  from Kitchen Confidante

Chicken and Sausage Gumbo from The Speckled Palate

Instant Pot Turmeric Chicken and Root Vegetables from The Roasted Root 

Chicken Egg Roll Bowl from Simply Scratch

Paleo Turkey Meatballs with Basil Black Walnut Pesto from Food Faith Fitness  

Fish & Seafood:

Almond Crusted Salmon from The Roasted Root 

Shrimp in Romesco Sauce from The View from Great Island  

Classic Nicoise Salad from Billy Parisi 

Salmon Salad from Eating Bird Food 

Coconut Curry Mussels with Zucchini Noodles from Eating Bird Food

Blackened Salmon from Noshtastic 

Orange Butter Lemon Salmon from The Roasted Root

Pan-Seared Salmon with Avocado Gremolata from Cotter Crunch

Salmon and Lentil Salad from Billy Parisi 

Mediterranean Salmon in Parchment Paper from The Roasted Root

Tart Cherry Glazed Salmon from Running to the Kitchen 

Salmon with Parsley Sauce from Dessert for Two 

Smoked Walnut Crusted Salmon from We’re Parents 

Seafood and Chorizo Paella from Little Ferraro Kitchen 

Sweet Chili Sriracha Salmon from Peas and Crayons

Pan Roasted Swordfish with Cherry Tomatoes and Capers from Jersey Girl Cooks 

Salmon Milano with Pesto Butter from Wholesome Yum 

Grilled Salmon with Lemon Garlic Sauce from The Lemon Bowl 

Salmon Bowls with Pesto Spaghetti Squash from The Roasted Root 

Zucchini Noodles with Coconut Curry Salmon from Food Faith Fitness 

Easy Spanish Paella from Masala Herb 

Lemon Butter Crab Stuffed Salmon from Wholesome Yum 

Sides:

Crowd-Pleasing Roasted Vegetables  from The Roasted Root

Saffron Risotto from Bellalimento

Golden Beet Orange Pomegranate Salad from Flavor the Moments 

Avocado and Herb Salad from The View from Great Island 

Roasted Beet and Garlic Hummus  from The Roasted Root 

Stuffed Grilled Avocados with Shrimp and Mango Salsa  from The Roasted Root

Pesto Quinoa Salad with Asparagus, Avocado and Kale  from The Roasted Root

Moroccan Carrot Soup from Snixy Kitchen

Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette from The Roasted Root  

Enjoy!!

xo

Source: https://www.theroastedroot.net/sexy-aphrodisiac-dinner-recipes/

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Waldorf Tuna Salad with Greek Yogurt, Apples, Grapes, and Walnuts

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A fresh and healthy tuna salad recipe made with nonfat Greek yogurt, celery, apples, grapes, and walnuts and served open-faced on whole grain bread (235 calories or 4 WW points).

This post is sponsored by Grain Foods Foundation.

Tuna salad sandwiches are a lunchtime mainstay but they can pack a lot of calories when made with traditional mayo. To lighten it up, I skip the mayo and use nonfat Greek yogurt and add lots of fresh, flavorful mix-ins like crunchy celery, sweet grapes and apple, and toasted walnuts for a heart-healthy dose of fat.

Another easy way to make a healthy tuna salad sandwich (or any sandwich, really) is by serving it open-faced, and piling your sandwich fillings on top of one piece of bread instead of two. It slashes the calories while still allowing you to enjoy all the toasted goodness of bread (#YesToBread), and how could you not love that?

It’s a cinch to make this healthy tuna salad and it’s a great recipe to make ahead and keep in the fridge for quick lunches. When you’re ready to eat, toast a slice of your favorite whole grain bread and top it with a scoop of tuna salad for a delicious, nutritious meal.

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For a fresh, lighter spin on traditional tuna salad, try making open-faced Waldorf tuna salad sandwiches with Greek yogurt, celery, apples, grapes, and walnuts!

Author: Andie Mitchell

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 minutes

Yield: 2 servings

Category: seafood

Ingredients

1 can solid white tuna in water, drained and flaked with a fork ¼ cup nonfat Greek yogurt Pinch of salt and pepper ¼ cup finely chopped celery ¼ cup finely chopped apple ½ cup grapes (red or green), chopped 2 tablespoons chopped walnuts 2 slices whole grain bread, toasted

Instructions

In a bowl, mix the tuna, Greek yogurt, salt, and pepper. Add the celery, apple, grapes, and walnuts and mix well. Divide the tuna salad among the toast and serve immediately.

Notes

1 Serving (1 slice toast with 1/2 of the tuna salad recipe): 4 WW Freestyle points

Nutrition for Tuna Salad (no bread): 2 WW Freestyle points 145 calories, 6g fat, 1g sat fat, 23mg cholesterol, 223mg sodium, 10g carbs, 2g fiber, 8g sugar, 16g protein

Nutrition

Serving Size: 1 slice toast with half of the tuna salad

Calories: 235

Sugar: 11g

Sodium: 358mg

Fat: 7g

Saturated Fat: 1g

Carbohydrates: 28g

Fiber: 4g

Protein: 20g

Cholesterol: 23mg

Keywords: tuna salad recipe, healthy tuna salad, tuna salad with greek yogurt

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/healthy-tuna-salad-with-greek-yogurt/

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Pan-Seared Zucchini with Harissa Hummus

Jorge and I were recently at our favorite restaurant in San Diego, Trust, and this recipe for Pan-Seared Zucchini with Harissa Hummus is inspired by an app we had that evening.

Sponsored by Pulses.org, this recipe starts with a creamy bed of homemade hummus.  Have you ever made hummus at home? It’s SO easy. Simply add cooked chickpeas, tahini, olive oil, garlic and lemon to a food processor and blitz until smooth.  That’s it! Flavored with harissa, a North African chile paste, this hummus is rich and smoky and with a just a bit of spice.

I’m pairing this hummus with a summer staple:  zucchini. Half moons of zucchini are cooked in olive oil until golden and creamy.  The sweetness of the zucchini is a nice counter to the punchy harissa hummus. Crumbled feta, cilantro and aleppo chile flakes sprinkled on top add varying pops of flavor and excitement.  You guys, these flavors are DELISH, and you need to make this for your next summer soiree. Continue reading for the recipe.

My friends over at Pulses.org are still talking up that Half-Cup Habit life where they are encouraging everyone to enjoy three half-cup servings of pulses (dry chickpeas, peas, beans and lentils) each week.  Packed with protein, fiber and nutrients, hummus is one of my favorite ways to get my pulses in for the week. If you’re looking for more info on the Half-Cup Habit including recipes, tips and digital resources, you can sign up for their email list here!

Here are some other recipes on Kitchen Konfidence to help you get into the Half-Cup Habit:

I love to make a big batch of beans or chickpeas each week.  In addition to the recipes above, they’re so good with salad, soup, toast and pasta!

Inspired by a small plate from Trust restaurant in San Diego!

Ingredients

For the hummus:

2 cups cooked chickpeas, prepare from dry*

1/2 cup tahini

1/4 cup extra virgin olive oil

1 tablespoon harissa, plus more to taste

1 garlic clove, smashed

Juice of 1 lemon, plus more to taste

Kosher salt

For the zucchini:

3 tablespoons extra virgin olive oil

2 zucchini, ends trimmed and cut into half moons

Kosher salt

Freshly ground black pepper

A squeeze of fresh lemon juice

Toppings: crumbled feta, cilantro leaves, aleppo chile flakes

Instructions

To make the hummus, place chickpeas, tahini, olive oil, harissa, garlic and lemon juice in a food processor along with a couple pinches of salt. Process until mostly smooth. If the hummus gets too thick while processing, stream in water bit by bit until you reach a creamy texture. Season to taste with additional salt, harissa and lemon juice.

To make the zucchini, warm olive oil in a large skillet over medium-high heat. Add the zucchini in an even layer with each half moon flat side down, and season with a pinch of salt. Let cook, undisturbed, until the bottoms of the zucchini turn golden brown (about 3 minutes). Flip each half moon, sprinkle with salt and pepper, and cook until the other side turns golden brown (about 2 minutes more). Transfer to a paper towel-lined plate, squeeze a little lemon juice over top, and season to taste with additional salt and pepper.

To serve, spread harissa hummus in an even, thick layer on a large serving plate. Mound zucchini in the middle of the hummus, then top with crumbled feta, cilantro leaves and aleppo chile flakes. You can enjoy this warm or chilled!

Recipe Notes

* I like to brine the dried chickpeas overnight and then cook quickly in my pressure cooker. You’ll need 2/3 cup dried chickpeas for this recipe, but I would recommend preparing the chickpeas in bulk and then using in various dishes throughout the week. They’re great with pasta or on salads.

This post was written in partnership with Pulses.org. Thoughts, opinions and recipes are my own.  Be sure to check out the Half-Cup Habit and enjoy three half-cup servings of pulses (dry chickpeas, peas, beans and lentils) each week.  You can sign up for their email list here!

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Source: https://www.kitchenkonfidence.com/2019/06/pan-seared-zucchini-with-harissa-hummus

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Roasted Sweet Potato Poblano Breakfast Tacos

It’s fall (at least it feels like fall), and I wanted to do something a little bit different to kick off the season. I had these two separate ideas on my list: #1 to bring back the meal prep series that you all loved a few months back and/or #2: Breakfast Taco Week! Then, it occurred to me that I could combine both!

So this week is: Breakfast Taco Meal Prep Week! That means I’ll be posting 3 separate breakfast taco recipes that you can prep for all at once and easily make throughout the week. I’ll post recipes 2 and 3 on Wednesday and Friday. Of course, if you’re not into tacos for breakfast, you could just as easily make these for lunch or dinner…

Here’s the prep plan that includes all of the components for 3 recipes throughout the week. This serves 2 people for 3 days (12 tacos total). Click here for the PDF Grocery List.

Roasting Prep for the week: 1 medium sweet potato, cubed 1 ear of corn 1 poblano pepper, de-stemmed, deseeded, and sliced into strips Tomatillos, onion, garlic, jalapeño for Tomatillo Salsa Shiitake “Bacon” (recipe below – this is for Wednesday’s taco)

Fresh Prep/Ingredients to have on hand for the week: Cherry Tomato Pico (recipe below – this is for Wednesday’s taco) Fresh spinach (for Friday’s taco) 3 avocados (for all of the tacos) 12 tortillas (for all of the tacos) Limes Fresh cilantro or microgreens Hot sauce, optional

Day #1, Taco #1: Roasted Sweet Potato Poblano Breakfast Tacos.

And now to talk about the first taco! I use the roasted sweet potatoes, roasted corn, and roasted poblanos to make these substantial little guys. I tuck in some fresh avocado and douse them with fresh tomatillo salsa and a bit of hot sauce. The sweet potatoes make these a wonderfully filling breakfast!

If you’re vegan: skip the eggs and add a little more avocado to your tacos.

Ok, see you Wednesday with the next taco!

Roasted Sweet Potato Poblano Breakfast Tacos

Roasted Sweet Potato Poblano Breakfast Tacos Serves: serves 2

1 medium sweet potato, cubed

1 ear of fresh corn, husked

1 poblano pepper, stem and ribbing removed, sliced into strips

Extra-virgin olive oil, for drizzling

3 large eggs

4 tortillas, charred or warmed

½ avocado, diced

Roasted Tomatillo Salsa, for serving

Microgreens or cilantro, optional

Hot sauce, optional

Lime wedges, if desired, for serving

Sea salt and freshly ground black pepper

Preheat the oven to 450°F and line 3 baking sheets with parchment paper.

Follow the instructions to prepare Tomatillo Salsa and roast those vegetables on the first baking sheet for 15 minutes, or until well-charred. Remove from the oven and reduce the oven heat to 425°F.

Place the sweet potato cubes on the 2nd baking sheet, and the corn and sliced poblano on the 3rd. Drizzle both sheets of vegetables with olive oil and pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Let the corn cool a bit, then remove the kernels using a knife.

Meanwhile, finish preparing the Tomatillo Salsa. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted tomatillos, onion, jalapeño, lime juice, and cilantro and pulse to combine. Season to taste. Chill until ready to use.

Note: If you’re prepping for Breakfast Taco week, reduce the oven temperature to 325°F, and roast your shiitake bacon now. Recipe below. Once cooled, store it in the fridge until ready to use. Otherwise, skip this step.

When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.

Assemble the tacos with the scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with the Tomatillo Salsa. Top with the microgreens or cilantro and serve with hot sauce and lime wedges, if desired.

If you're following Breakfast Taco Week, prep these recipes in advance:

Shiitake Bacon (prep for Wednesday's taco recipe) 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons extra-virgin olive oil 1 tablespoon tamari

Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Let cool completely, then store in the fridge.

Cherry Tomato Pico (prep for Wednesday’s taco recipe) 1 cup cherry or grape tomatoes, sliced in half ¼ cup finely diced red onion ¼ cup diced cilantro 2 tablespoons fresh lime juice 1 garlic clove, minced ½ jalapeño, stemmed and diced ¼ teaspoon sea salt

In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Store in the fridge until ready to use.

Source: https://www.loveandlemons.com/roasted-sweet-potato-poblano-breakfast-tacos/

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18 Delicious Healthy Snack Recipes

Looking for healthy snacks? These delicious healthy snack recipes are full of nutrients and energy to get you through the day.

It’s one thing to eat healthy dinner recipes and lunch recipes and breakfast recipes, but what about everything in between? Having healthy snack recipes on hand for when hunger strikes is crucial! Alex and I have found that if we have healthy snacks stocked and on hand, it’s so much easier to choose those than an unhealthy alternative. But if our cupboard is stocked with potato chips and cookies: then of course we want those instead!

Healthy snacks…without a recipe!

Now, before we talk about healthy snack recipes: let’s acknowledge that the easiest snacks have no recipe! Here are some snacks that we like to eat in our household that don’t require a recipe. What are your favorites?

Peanut butter toast

Sliced apples or bananas

Roasted or smoked almonds

Cheese and all natural crackers

Cottage cheese

Yogurt with a drizzle of maple syrup and berries

Avocado toast (mashed avocado on toast with salt or Everything Bagel seasoning)

And now, our healthy snack recipes!

First up in our healthy snack recipes: this simple yogurt fruit dip! Naturally sweet and flavored with vanilla and cinnamon, it comes together in less than 5 minutes and is a healthy snack. It’s got no refined sugar like many of the store-bought fruit dips. Serve with apple slices or strawberries!

This delicious chickpea salad is essentially a vegetarian chicken salad using chickpeas! You can eat it as a sandwich, or use it as a dip to go with homemade crackers or pita chips.

These vegetarian and vegan veggie roll ups are both delicious and healthy, and a kid friendly recipe. Stuffed with hummus, brocolli, cauliflower and carrots, they double as a party appetizer or a delicious afternoon snack.

This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It’s a unique alternative to hummus. Serving with veggies or crackers as one of our top healthy snack recipes.

Everyone we’ve served this cilantro dip to raves about it: even people who don’t like green peas or cilantro! With just 3 ingredients, it’s one of our favorite easy party appetizers and healthy snack recipes. Dip with homemade tortilla chips or crackers.

These gluten free oatmeal muffins are spiced and lightly sweet, featuring apples, cinnamon and nutmeg. (They’re also dairy free!) Mix up a batch early in the week and then reach for them when you need a quick energy boost.

The #1 of healthy snack recipes, this 5-ingredient homemade hummus is simple and won’t break the bank! It’s one of our top vegan healthy snack recipes because it’s so classic.

This Greek yogurt dip is a ranch dip recipe made healthy. With a few real food ingredients, this is one of those healthy snack recipes that comes together in just 5 minutes. Dip with the usual suspects: carrot sticks and celery sticks. Or try something out of the box, like kohlrabi!

This glowing green smoothie is the perfect immunity-boosting drink with a sweet tart flavor starring green apples, loads of spinach, and protein-packed nuts. If you have a sweet craving, this is a naturally sweet way to do it!

Put this cinnamon pecan muesli in your arsenal of healthy snack recipes: it’s easy to make, healthy, vegan, and naturally sweet. Essentially homemade breakfast cereal, serve it with almond milk as a plant based option.

Peanut butter frozen yogurt dots are a healthy treat and a sure hit with kids of all ages—even adults! Simply mix up yogurt with peanut butter and maple syrup and freeze it into little dot shapes. Then when you feel a sweet craving come on: head to the freezer!

This easy mango salsa recipe uses only a few ingredients and tastes amazing with fish, veggie tacos, or with tortilla chips. As one of our healthy snack recipes, serve with homemade tortilla chips or even plain homemade pita chips.

Refuel yourself with homemade energy bars! This superfood pecan energy bar recipe is 100% kid approved and the perfect wholesome snack recipe. It’s perfect for on the go snacking.

Of course you don’t have to make homemade crackers: but it’s a great way to make sure they’re full of all natural ingredients and no preservatives! This almond cashew homemade crackers recipe shows you how to make crackers at home: they’re delicious and fun to make, too.

These simple honey roasted almonds take just 15 minutes to make and are refined sugar-free. One of our favorite healthy snack recipes to have on hand!

This spiced crispy chickpeas recipe is the perfect salty, crunchy healthy snack! They’re baked simply with olive oil and spiced with chili powder and cumin. Alex and I are pretty addicted to these, personally.

One of our fan favorite healthy snack recipes is this dark chocolate hummus! As dip for fruit and pretzels, it’s a surprising hit at parties and showers, and perfect for entertaining, too.

Last up: one more healthy muffins recipe! These turmeric vegan blueberry muffins are ultra flavorful and naturally sweet, made with coconut oil and maple syrup.

Looking for more recipe ideas?

If you liked these healthy snack recipes but are looking for more, here are a few more recipe ideas:

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Looking for healthy snacks? These delicious healthy snack recipes are full of nutrients and energy to get you through the day.

Source: https://www.acouplecooks.com/delicious-healthy-snack-recipes/

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Five Little Things

Did you have a good, short week? These weeks after a long holiday always throw me off, but, boy am I relieved the weekend is here at last!

Here are Five Little Things I loved this week:

1. Eggplant

When I shared with you the stuffed eggplant a few weeks ago, it reignited my love for eggplant and I found myself revisiting some old favorites. One of them is this Roasted Eggplant, Tomato & Pesto Mini Naan — I made them for lunch so many times this week! I forgot how simple it is to make, and with all the tomatoes we are devouring from the garden, it’s another way to enjoy summer veggies. If you’re looking for more eggplant recipe ideas, have you tried Eggplant Rollatini with Pancetta and Spinach? Or Quinoa Crusted Eggplant Parmigiana

2. Respect

I thought this was a touching way for Buckingham Palace to honor Aretha Franklin.

3. Crazy Rich Movie Snacks

Last weekend my husband and I finally had a chance to watch Crazy Rich Asians — if you haven’t seen it yet, go! We both loved it. And before you go, maybe pack a snack? I was amused by all the snacks movie fans were sneaking into the theater.

Singapore has already been on my short list of destinations for the next family vacation, but after seeing the movie, you can imagine how much more I want to go! Especially for the food.

The food is as diverse as the actors on screen!

4. Voice of our Childhood

Some of our most beloved childhood characters are voiced by Jim Cummings! Listening to him makes me feel like a kid again! You can catch the full interview here.

5. Kids Meet an Opera Singer

Speaking of voices, my heart melted when I watched what happened when kids meet an opera singer.

Have a wonderful weekend, everyone! May it be full of song and delicious food!

Source: https://kitchenconfidante.com/09-07-18-five-little-things

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Gluten-Free Chocolate Chip Skillet Cookie

Looking for a quick cookie that's both gluten-free and vegan? Check! Cut it into wedges and serve with (vegan!) ice cream.

Photography Credit: Megan Gordon

I always feel such a mad rush to get “thank you” treats out to teachers, friends, and babysitters, but recently I realized that I haven’t had a chance to bake much for myself or my own family lately.

So this month I’ve been fixing that, starting with this family-friendly and allergy-friendly chocolate chip skillet cookie that’s just begging to be shared with friends and loved ones.

There’s something delightful and unexpected about clearing the dinner table, bringing out this skillet cookie, and letting everyone dig in and slice off their own wedge (preferably with a glass of milk at the ready).

I opted to make this dessert gluten and allergen-free because our little guy has egg and nut sensitivities and many of his friends have other allergies. To play it safe, I wanted to bake a cookie everyone could enjoy.

Making one big cookie in a skillet is quicker than portioning out individual cookies, plus the edges get nice and crispy while the center remains soft. It’s the perfect marriage of textures, if you ask me.

Coconut Oil in Place of Butter

I love baking with coconut oil, so I used that here. It does impart a subtle fragrance and flavor, but I think it makes a good compliment to the chocolate and other flavors of the cookie. Make sure the coconut oil is very soft (but not liquidy) so that it blends easily with the sugars.

Choosing Your Gluten-Free Flour Mix

There are dozens of gluten-free flour blends to choose from these days and many are great; I happen to like Bob’s Red Mill’s 1:1 Gluten Free Baking Flour Blend. It’s a great all-purpose choice and doesn’t have chickpea or legume flours in it, which I find often impart a savory flavor to baked goods that I don’t always love. Some other gluten-free blends may impart a sandier texture, which isn’t as desirable in most baked goods.

Bob’s blend contains xanthan gum, which acts as a binder in gluten-free baking recipes like this one. Before baking, check the ingredients in your own gluten-free flour blend and if it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), I recommend adding 1/2 teaspoon of xanthan gum to ensure success.

The Finishing Touch: Sea Salt!

Finish your skillet cookie with some flaky sea salt sprinkled over top. If you’ve never tried this trick before, you’re in for a treat! It helps balance the sweetness and add a little surprise to each bite. Use a big flaky salt like Maldon—I sprinkle a little on before the cookies head to the oven and a little more as they’re cooling.

You can never have enough of a (very) good thing.

Gluten-Free Chocolate Chip Skillet Cookie Recipe

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If you've never baked gluten-free before, we highly recommend using Bob's Red Mill 1:1 Gluten Free Baking Flour Blend for this recipe.

If you're using a different blend, double check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), we recommend adding 1/2 teaspoon of xanthan gum to ensure success.

Note that the FDA does list coconut as a tree nut, though many people with tree nut allergies are fine with coconut. If you're not sure if the person or people eating your cookies has a tree nut allergy that includes coconut, check with them before making this recipe.

Ingredients

1/2 cup coconut oil, softened at room temperature (but not melted or liquidy)

1/4 cup (54g) packed brown sugar

3/4 cup (150g) granulated sugar

1 tablespoon flax meal

2 teaspoons pure vanilla extract

1 1/4 cup (170g) gluten-free flour blend, like Bob's Red Mill (See Recipe Note)

1 teaspoon baking soda

1 1/2 teaspoons cornstarch

3/4 teaspoon salt

3/4 cup (125g) bittersweet or semisweet chocolate chips (allergy-friendly, if needed)

Flaky sea salt (like Maldon), to top

Method

1 Preheat the oven and prepare pan: Preheat the oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.

2 Prepare the flax "egg": Combine the flax with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

3 Combine the coconut oil and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and granulated sugar until smooth and combined. The mixture will be a little clumpy and grainy—that’s ok.

4 Add the flax egg and vanilla: With the mixer running on low, slowly add the flax egg and vanilla and beat until combined, using a rubber spatula to scrape down the sides as needed.

5 Add the dry ingredients: In a small mixing bowl, whisk together the flour, baking soda, cornstarch and salt. With the mixer on medium, slowly add the dry ingredients and beat until smooth. The dough will look like large pebbles at first, but keep beating and it will eventually become smooth and uniform in 2 to 3 minutes.

6 Add the chocolate chips and transfer to the skillet: With a spatula, fold the chocolate chips into the batter, then scrape the mixture into the 10-inch cast iron skillet. Using your hands, press the dough evenly into the pan. Sprinkle the top with flaky salt.

7 Bake the cookie: Bake for 20 to 22 minutes, or until outer edges are golden brown. The cookie will still feel soft and even a little wet to the touch, but it’ll firm up as it cools.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Gluten-Free Chocolate Chip Skillet Cookie on Simply Recipes. Thank you!

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Source: https://www.simplyrecipes.com/recipes/gluten_free_chocolate_chip_skillet_cookie/

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10 Best Ever Vegan Pasta Recipes

Everyone loves a hearty bowl of pasta, but it's the sauce that makes it, from a light dressing to pesto and rich flavourful sauces.

Today I'm sharing my top 10 best ever pasta sauces as enjoyed by my family and friends. These are the recipes I return to again and again. I am pleased to share them with you and your family.

All ten recipes are vegan, although one of the recipes gives ingredient options for both vegetarian and vegan as they are easy swaps.

I hope you enjoy them and try one or two of these recipes.but before I share the recipes I'd like to share my top pasta tips with you.

Top 10 pasta tips and tricks

Choose the right shape of pasta for your sauce. There are some great pasta guides online.

Always use a large pot to cook pasta and fill it deep with boiling water, the pasta needs room to move. If the pot is too small or there isn't enough water your pasta will stick together and cook unevenly.

Always salt your water.

Don't add oil to your water, it doesn't need it and you'll just be left with an oily mess. If your pot is big enough, you have plenty of rapidly boiling water and give the pasta a stir, it won't stick.

As soon as you lower your pasta into the rapidly boiling water give it a good stir, to prevent it sticking and give a stir regularly as it cooks.

Check the time suggested for cooking on the packet and test the pasta before the time suggested is up. You want your pasta to be al dente, which is cooked but still firm. Overcooked pasta is just nasty.

Scoop out a cup of the pasta water before draining the pasta to add to your sauce. It will make your sauce silky. You don't need to use it all, just add a little at a time.

Drain it quickly, don't leave it sitting about or it will dry out and stick together. Give it a quick shake to remove the water then toss through the sauce.

Make sure your table is set and the sauce is ready once the pasta has been tossed in the saucem it should be served right away.

If you are making pasta salad, cook the pasta until al dente, then drain in the colander and cool under running cold water.  This will stop the cooking and leave you with glossy firm pasta. If you don't run cold water over the pasta until it is cold, it will go stodgy, which is most unpleasant.

10 Best Ever Vegan Pasta Recipes

1. Vegan Spaghetti Bolognese

A rich bolognese sauce for pasta, filled with lots of veggies to help with your five-a-day and enriched with red wine. Make a big batch, eat some and freeze the rest for anther night or two. Serve over freshly cooked spaghetti.

2. Simple Spaghetti with Olives

A simple spaghetti dish for one. Simple but full of flavour and easy to double up for two. Try it next time you want to eat something quick and easy that's really comforting!

3. Creamy Cauliflower Macaroni Cheese

A comforting macaroni dish with a smooth cauliflower and cheese sauce. Imagine cauliflower cheese with lots of pasta. Yep! You are going to love this one. Includes vegetarian and vegan ingredients.

4. Rich Mushroom and Lentil Ragu

A rich mushroom and lentil ragu served with tagliatelle the Italian way. An easy your family and friends will love.

5. Kale and Cashew Pesto Spaghetti

A creamy green sauce for spaghetti that's super silky and coats the pasta beautifully. The pesto is homemade from kale and cashews.

6. Spaghetti with Mushrooms and Artichokes

A wonderful week night spaghetti dish that is quick and easy to make but packs a flavour punch. A simple dressing mixed through spaghetti, with sauteed mushrooms, artichokes and fresh herbs.

7. Best Tomato and Basil Pasta Sauce

A really tasty fresh tomato sauce with the aromatic flavour of fresh basil. Fabulous on pasta or served with a nut loaf. This is my go-to pasta sauce that I've been making for over 25 years now. Yes I am that old!

8. Creamy Chestnut Mushroom and Fresh Herb Pasta Salad

An easy pasta salad with chestnut mushrooms as the star of the show.

It's the perfect dish to take on picnics or to serve at a BBQ. Messicani pasta with mushrooms and fresh herbs in a light creamy sauce.

9. Summer Greek Pasta Salad

A fresh pasta salad with the flavours of Greece and a zingy dressing. Made in 12 minutes, the dressing and salad are prepared while the pasta is cooking.

10. Tomato and Roasted Red Pepper Pasta Sauce

A rich spaghetti sauce, sweet with the flavour of tomatoes, with some warmth from a little spice and the smoky flavour of roast red peppers and red onions.

pin it for later

Pin this to return to later. I hope you enjoyed these pasta dishes and try some of them.If you have a favourite pasta dish or tip why not share it with us in the comment section below.

More vegan recipes

For more simple recipes, visit my recipe index which contains hundreds of easy vegetarian and vegan recipes divided into categories with free printable recipes.

Also follow my board Tinned Tomatoes on Pinterest (it's a great visual guide of my recipes) then pin my recipes to try later.

Want to receive my posts by email? Scroll to the bottom of the page and sign up or why not sign up for my newsletter and get my monthly newsletter full of recipes and an update on what I've been doing? My latest newsletter was full of summer picnic recipes. See the link on my sidebar (look right).

Source: https://www.tinnedtomatoes.com/2018/09/10-best-ever-vegan-pasta-recipes.html

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Seitan & Waffles With Pomegranate Syrup

February 12th, 2014

Makes 6 servings Time (not including making homemade seitan): 1 hour

Up until yesterday, I didn’t really get chicken waffles. But for Valentine’s Day, I decided to cave to societal pressure, and enjoy a juicy, savory, fried hunk of something over a carby, crispy something, covered in sticky sweetness. Even if it makes no sense! I mean, where is the kale? Where are the lentils? Sigh. OK.

Those thoughts plagued me as I stirred the batter and simmered the seitan, although each component was nice on its own. The waffles were perfectly crisp, and I knew they’d be able to handle the syrup without sogging up. The chicken-style seitan came out really flavorful, with a firm but tender texture. The breading on the seitan was totally delish and I couldn’t help but eat a piece straight out of the cast iron skillet. OK, maybe two pieces.

For the syrup, I wanted a bit of V-tine love, and so pomegranate saves the day! Pomegranate molasses is an easy way to infuse flavor into the maple syrup. Plus, the seeds from whole pomegranates are just as romantic as you can get and they look like they’re from another planet (a very romantic planet, to be sure.) So yeah, everything looked great, but all together? I don’t know. My inner chicken and waffle skeptic still had her arms folded.

I took a triangle of waffle (surely, that’s all I would need to know for sure), tucked a little slice of breaded seitan in there, and dredged it in some of the syrup. Well, needless to say, the angels sang. A marching band appeared out of nowhere. Glitter confetti flew from the ceiling. I think I caught a glimpse of Ryan Seacrest. OMG this was good.

So now I totally get it. A sweet and savory combo that maybe isn’t for everyday, but for a special brunch or a Valentine’s dinner, this is where it’s at.

80 comments to Seitan & Waffles With Pomegranate Syrup

Source: http://www.isachandra.com/2014/02/seitan-waffles-with-pomegranate-syrup/

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Double Chocolate Chip Cookies

Some days you just need a chocolate fix. On those days, bake up a batch of these classic Double Chocolate Chip Cookies to satisfy your chocolate craving. They are rich, chewy chocolate cookies that are packed with chocolate chips. Pair them with a glass of cold milk or hot coffee and indulge!

The recipe uses cocoa powder in the cookie dough to create a deep chocolate base. Instead of sifting the cocoa powder into the dry ingredients – and cocoa powder is often sifted to eliminate any lumps that may be in it – I added it to the butter and sugar mixture after creaming them together. By adding the cocoa powder to a slightly “wetter” mixture, it incorporates quickly and any lumps are broken up by the sandy sugar. Vanilla and eggs are added to the batter after the cocoa powder, followed by the rest of the dry ingredients.

When it comes to chocolate chips, these cookies are packed with them. Some brands of chocolate chips only sell 12-ounce packages, but you’ll want a full 16-ounces for the most chocolate flavor in here. You can use semisweet chocolate chips (a classic), dark chocolate chips (often sold with 60% cacao or so) or opt for chocolate chunks that you can make by coarsely chopping up your favorite chocolate bars. All of these options will make delicious cookies and I tend to recommend that you use what you have on hand. If you feel the need to add some nuts for crunch, you can substitute 4-oz of chocolate chips for 4-oz of chopped, toasted nuts.

The cookies should bake until they are set around the edges, but should come out of the oven before they are firm all over. The cookies will continue to bake for a couple of minutes as they cool on the baking sheets and you want them to remain chewy, not become too crisp. These are excellent on their own, but they are also soft enough that you can sandwich them together with buttercream, ice cream or ganache for an even more decadent treat. No matter how you enjoy them, however, these are sure to be a hit.

Double Chocolate Chip Cookies 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 cup sugar 1/2 cup dark brown sugar 1/2 cup unsweetened cocoa powder 1 tsp vanilla extract 1 large egg 1 large egg yolk 16-oz chocolate chips or chunks

In a medium bowl, whisk together flour, baking soda and salt In a large bowl, cream together butter and sugars until light. Blend in cocoa powder and vanilla, followed by the egg and egg yolk. With the mixer on low, stir in the flour mixture until the dough comes together and no streaks of dry ingredients remain. Stir in chocolate chips/chunks. Refrigerate dough for 3 hours, or overnight. Preheat oven to 350F. Line a baking sheet with parchment paper. Shape chilled dough into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between cookies to allow for spread. Bake for 10-12 minutes, or until the cookies are set around the edges. Allow cookies to cool on the baking sheet for 5-6 minutes before transferring them to a wire rack to cool completely.

Makes about 3 1/2 dozen cookies

Source: http://bakingbites.com/2018/09/double-chocolate-chip-cookies/