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meatismurderbutalsodelicious · 4 years

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A Hearty Fish Pie

Apologies for the delay, but when you’re moving from one side of the planet to the other, priorities change and free time is hard to come by; that said, we’re back, now living in Ireland, and that means a wealth of new fish, meat and produce to prepare great food you, your family and friends.

An island on the far Western edge of Europe, Ireland boasts some of the most amazing seafood on the planet. Whether it’s salmon, cod or plaice; rock shrimp, clams or langoustines, the ice cold waters of the Atlantic and the relative temperate Irish Sea offer a rich bounty.

For this recipe, we took a drive to the Clougherhead Pier in County Louth to visit to one of our favorite fishmongers, Fishermans Catch. There we purchased a little over a pound of mixed, chopped, fresh cod, salmon, and smoked mackerel as well as a pound of raw, shelled rock shrimp and six giant scallops with their roe or coral still attached.

I’m a huge fan of scallop roe, the silky texture and mild taste offsets the buttery sweetness of the scallop itself.

Ingredients

6-ounces smoked mackerel, chopped into one-inch chunks

6-ounces raw salmon, also chopped

6-ounces of cod (or other white fish), also chopped

1-pound of raw shrimp, peeled and de-veined

6 large scallops, coral optional

6 medium potatoes

1 cup of shredded cheese (we used an Irish sharp white cheddar for this recipe)

2 cloves of garlic, minced fine or put through a garlic press

1 small onion, finely chopped

1 carrot, finely chopped

1 cup of frozen peas

8-ounces of mushrooms, roughly chopped

4 tablespoons of butter

2 tablespoons vegetable oil

6 ounces of milk

6 ounces of full cream

2 tablespoons of corn starch

Sea salt to taste

Freshly ground black pepper, to taste

Let’s go!

This Fish Pie is a very traditional stew from the British Isles—indeed most of Europe—and while most UK recipes use only one vegetable in the fish mixture, the mighty leek, I’ve tailored this for Bob and my taste with a combination of finely diced carrots and onions, roughly cut mixed mushrooms, and a cup of frozen peas.

Like Shepherd’s or Cottage Pie, the top crust is a layer of mashed potatoes, preferably made fresh with just butter and a grated cheese. For this version we used a beautiful sharp, Irish white cheddar.

Make the mashed potatoes first, as you want to be able to easily spoon and handle them when you are finishing the pie for the oven.

If you’re going to use mashed potatoes from a Sunday dinner, be warned, those made with milk have a tendency to be really soft and the key to these kind of pies is a potato crust that keeps its firmness while allowing you to mix in the lovely cream broth.

So, if you are using leftover dinner mash, add more grated cheese or a little white flour to give it a firmer texture before finishing the pie.

Once the mash is ready, it quite literally takes only about 20 minutes to prep the pie’s main ingredients. Turn your oven on to about C200-degrees/F390-degrees to pre-heat.

Now, in a saucepan add the fish, the two cloves or garlic, finely chopped or put through a garlic press and your milk or milk and cream mixture. You want to gently bring the pot up to a simmer, releasing the smoky, salty flavor of the mackerel into the liquid and gently poaching the fish.

Don’t let it come to a boil or you will get rubbery fish.

Now, with a spider or a slotted spoon, remove the poached fish and place it in the bottom of your baking dish.

Pour the now warm poaching liquid into a proper size bowl or measuring cup. Using the same saucepan, we’re now going to create a roux with the butter and corn starch. I use a medium to high gas flame because I want to do this quickly.

Cook that for a minute or two to fully incorporate the starch and cook-off that raw taste, then begin adding in the warm poaching liquid while whisking.

I prefer a thick sauce so I slowly whisk until it reaches a fast simmer, but isn’t boiling. Turn off the heat and remove the pot from the range, you don’t want the sauce to burn.

Now it’s time to sauté the vegetables. Just heat a couple of tablespoons vegetable oil. You don’t want to cook the onions, carrots and mushrooms through, just make them shiny and little soft.

Important: This is the only time I add salt to this recipe.

Smoked mackerel is lovely, but very salty and so is Irish butter. Once you poach the fish, you’re adding a healthy dose of sodium to the recipe.

Once the veggies are ready, add them to the fish. Then add your peas and the raw rock shrimp. You want to gently stir the mixture and make sure the shrimp are evenly distributed throughout.

This is where I season with black pepper, to taste, while you fold and combine the mixture.

Place the scallops on top as the final layer.

This recipe serves 6 to 8 people depending on the size, gender and volume of consumption of your guests.

Now, evenly pour the cream sauce over the fish and veggie mixture. Once you’re confident you’ve got it covered, give the baking dish a little shake to help the sauce saturate the mixture completely.

Once the sauce is settled, carefully scoop out and spread the mashed potatoes and cheese over the top. By now this mash should have cooled and taken on a soft, yet pliable consistency, go ahead and use your hands to evenly layer it on top of the dish.

When it’s completely covered, use a fork to create the ridges and peaks that give these oven-baked pies that lovely golden crisp top.

Please the Fish Pie in the center of your pre-heated oven, then lower the temperature to C180-degrees/F360-degrees for about 30 minutes, looking in occasionally to make sure the crust is browning nicely and not burning.

When all is said and done, this pie is a wonder to behold and perfect for those cool Autumn or cold Winter Sundays.

It’s a meal in itself with no need for bread or even a side salad. I would argue pairing this with a pale ale or pilsner rather than a red or white wine, though a darker, full-bodied rosé could work.

#seafood #fish pie #ireland #recipes

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peacekaleandyoga1 · 4 years

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Weight loss may be touchy to some and is not easy to do. The most important thing to know when it comes to losing weight is to learn what methods have proven successful for others.

Skipping Meals

Skipping meals in order to lose weight loss program. Skipping meals can be unhealthy and counterproductive to your weight loss efforts substantially.

TIP! Get a weight loss partner. Losing weight is easier if you have a buddy.

A great weight loss technique is to not eat before bed. When you eat before bed, it will sit in your stomach and not burn off. Try to spend your evening while doing something productive such as reading a good book instead of eating.

Don’t be too hard on yourself if you fall off your diet every once in a while. If you slip up and eat too much ice cream, exercise more to help you burn those extra calories. Dwelling on negativity takes your mind off of your goal.

A trick many dieters recommend is to pop a piece of ice in your mouth when you’re feeling the urge to snack or eat junk food cravings hit. Sucking ice can help satisfy a desire to eat.

TIP! Everybody knows you need to drink a ton of water to lose weight. What you may not know, however, is that icy cold water is even more effective.

Keep healthy snacks handy. Buy yourself a jumbo-sized Tupperware container. Prepare the vegetables, fill the container’s bottom with a little ice and water and then store them in the fridge.You can always have a healthy snack food alternative!

Stay busy as possible to get your mind of eating and also to burn calories. When we are just sitting around, we think about things like food and that creates a craving that we could cave into. Keeping busy will keep this from occurring.

Clothing Size

TIP! If you love mashed potatoes, you might try substituting mashed cauliflower, instead. Boil your cauliflower covered with some chopped onion until it’s tender.

Aim for a particular clothing size as opposed to a target weight goal.Do not pay attention to the number on that scale!Weights could vary from person to person. Everyone is different, so trying for one weight can be sily sometimes.Focus on what clothing size that you desire and use that as motivation.

A pedometer is an easy way to track how active you in your weight loss goals. This counts the number of steps you take in a given time period. This will help make sure that you are walking the day. The goal is to walk a minimum of 10,000 or more steps daily.

Try not miss any of your meals. You should eat no less than three full meals per day. This can help keep your body stay in rhythm.

TIP! It is okay to not eat everything on your plate when you want to lose weight. Some people were raised to finish every bite off of their plate, but this is exactly why many adults have weight issues when they are older.

This is easier if you don’t live with more than two people.

Use sandwich bags or small containers to hold and properly store the carefully weighed and measured portions. Having prepared food at your fingertips means you’ll be less likely to overeat.

Homemade meals is a lot better for weight loss. Lots of restaurants have food covered in fattening sauces or butter and fat and create high calorie meals.The physical process of cooking can help you burn calories.

TIP! If weight loss is your goal, then you will want to choose meats that are on the leaner side. Switch out rich cream and steak sauces for salsa or chutney and see how you like it.

Eating while you are distracted is the key to weight gain. If you don’t bother to pay attention to your food intake, it is not hard to consume more than you intended, which will hinder your weight loss efforts.

Drinking ice water can help you achieve your weight loss journey. Your body can cool down as the chilled water. Drink water with ice in place of other high-calorie beverages like soda.

Eating healthy when you travel can pose a problem. Bring food instead of eating at roadside restaurants. Pack a cooler full of foods like crackers, crackers, cheese, yogurt and lots of fruits and vegetables. These are easy to pack and can be eaten easily while driving. Do not forget to pack lots of ice cold water.

TIP! Your weekly weight loss goal should be about one pound a week. It can be unhealthy to lose more weight than that a week.

Try to exercise in your daily routine when you try to lose weight. Even if you are busy, you can incorporate things like strength training and aerobics into many of the tasks you do every day. For example, you can do calisthenics while watching television.

Green tea is thought to speed up metabolism and help in losing weight. Try to add honey or a natural sweetener for taste. Black tea will also has many positive benefits. It is full of antioxidants to empower your immune response and destroy toxins.

A good tip is to eat kid-sized portions by placing food on smaller plate. People tend to fill their plates when eating a meal. If you reduce the size of plate, you will be able to trick yourself and you will therefore eat less.

TIP! If you are interested, you can look at the numbers related to weight loss to help you. A pound of fat represents about 3,500 calories.

A great weight would be to make sure your meals ahead of time. This way you in line with eating healthy or not as your meals have already been planned out by you. Many people like planning meals Sunday night.

Trying to defeat multiple bad habits while also losing weight can be overwhelming.

An odometer is a great tool to track the steps that you are moving is by wearing an effort to lose weight. It is recommended that you set a goal of 10,000 steps every day.If you are not reaching that amount, get moving!

TIP! When you have someone else eating with you, you will be more alert of what you are consuming. Eating alone gives you nothing to focus on besides finishing all of your food.

Skim milk is way better breakfast beverage than juice in the morning. Milk provides excellent nutrition and will help make your diet. You will not eat as much because you will feel more full for a longer period of time. This one simple change will make a huge difference.

One way to enjoy healthy weight is to consume more foods that have the monounsaturated fatty acid (MUFA) group. These foods can improve your chances to lose weight and help you feel more healthy.Try adding more MUFA foods within your weight loss routine.

Lose Weight

TIP! Have some milk before a meal and increase your weight loss options. Milk will make you feel full, and drinking it right before you eat will help you to not eat so much at one sitting.

Now you have some ideas on things you can do to help you lose weight. After all, you will only start to lose weight if you actually implement some of the advice that you have learned. So, go ahead and try your hardest to apply some of the knowledge that you have learned from this article and it won’t be long before you reach your target weight. Good luck!

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jeepsister72-blog · 5 years

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27 Breakfast Recipes for a Hungry Holiday Crowd

[Photographs: J. Kenji López-Alt, Daniel Shumski]

Breakfast

Everything you need to make the most important meal of the day delicious.

I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.

But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 27 of our favorite recipes for easy breakfasts to feed the whole extended family.

Eggs

[Video: Serious Eats Team]

If you like your scrambled eggs soft and moist instead of drier and fluffy, you'll want to cook them gently over low heat, and start them in a cold nonstick skillet to keep them from seizing up. Residual heat will keep cooking the eggs after you take them off the burner, so pull them a few seconds before they look completely done.

Soft-Scrambled Eggs Recipe »

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[Video: Serious Eats Team]

Prefer your eggs on the firmer side, the way they tend to be cooked in diners? Start them over medium-high heat, and stir them more sparingly so that big, light curds can form. The higher heat will start to dry out the eggs just a little, but as long as you pull them off the heat in time, they should retain enough moisture.

Fluffy Scrambled Eggs Recipe »

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[Photograph: Vicky Wasik]

The morning after a lively holiday cocktail party, few things feel so curative as a big plate of migas. This simple Tex-Mex treat is made of warmed corn tortillas filled with scrambled eggs, chili peppers, onion, tomato, and home-fried tortilla chips. Pre-salting the eggs and salting and draining the tomatoes keep the dish from getting too soggy. Can't face the task of frying up your own chips first thing in the morning? Try our Doritos version.

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe »

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[Photograph: J. Kenji López-Alt]

This dish feels fancy, but it's not much more work than a standard plate of soft-scrambled eggs—all you'll do is top the eggs with sumac, parsley, pine nuts, and olive oil after they finish cooking. To make this dish even easier, try toasting the pine nuts in the microwave instead of a skillet.

Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe »

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[Photograph: Daniel Gritzer]

Homemade biscuits don't seem like they'd belong on a list of easy breakfasts for a crowd, but trust us—these fluffy, tender drop biscuits require just five ingredients and 25 minutes. We like to serve them with scrambled eggs seasoned with dill and packed with so much mozzarella and feta, they take on a texture reminiscent of queso fundido.

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches Recipe »

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[Photograph: J. Kenji López-Alt]

North African in origin and wildly popular in Israel, this homey dish of eggs poached in a spicy tomato sauce has also become super trendy at US brunch spots of late. Part of its appeal is that it's completely customizable—we make this particular version with charred peppers and onions, paprika, and cumin. Some shakshuka recipes call for finishing the dish under the broiler; we find that that method risks overcooking the egg yolks, so we prefer to let the dish gently simmer and steam in a covered pan on the stove.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe »

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[Photograph: Jennifer Olvera]

This dish is like shakshuka's Iberian cousin, made by baking eggs in a peppery tomato sauce studded with chorizo and topping them with sharp white cheddar and Parmesan cheese. With two serrano peppers added to the sauce, it's a little on the hot side—if your guests aren't big fans of spicy foods, seed the serranos, or replace them with a single jalapeño.

Portuguese Baked Eggs With Chorizo and Ricotta Recipe »

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[Photograph: J. Kenji López-Alt]

Tortilla chips softened in warm salsa and topped with fried eggs—something akin to soggy breakfast nachos—may not sound that delicious, but that's exactly what chilaquiles are, and they're a winner. It's fine to use jarred salsa instead of homemade salsa verde, but you'll want to fry the tortilla wedges fresh, for sturdier, crispier chips that won't get too soggy when soaked in the sauce.

Chilaquiles Verdes With Fried Eggs Recipe »

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[Photograph: J. Kenji López-Alt]

If you opt for huevos rancheros instead of chilaquiles, it's really worth it to make your own salsa—it takes only a few minutes, which you'll have time for since you won't have to fry any tortillas. We like a simple red salsa here, made of canned crushed tomatoes, dried ancho chilies, and canned chipotles in adobo, which we purée using an immersion blender or countertop blender, then spoon over tortillas and sunny-side up eggs.

Quick and Easy Huevos Rancheros With Tomato-Chili Salsa Recipe »

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[Photograph: J. Kenji López-Alt]

Boiled eggs are easy to make by the dozen, so, although it may not be as familiar a concept to you as some of the other items on this list, this Singaporean breakfast of soft-cooked eggs, seasoned with dark and light soy sauce and white pepper, scales up well. Though boiling the eggs on the stovetop works just fine, a sous vide cooker is your best bet for nailing that incredibly soft, spoonable texture. In keeping with tradition, serve the eggs with toast and coconut-flavored kaya jam.

Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast Recipe »

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[Photograph: Emily and Matt Clifton]

This meaty version of chilaquiles calls for homemade tortilla chips, chicken stock, and homemade salsa verde—but in a pinch, with lots of mouths to feed, you can just as easily pick those items up at your grocery store. Even without the homemade chips, the fresh Mexican chorizo, tangy quick-pickled red onion, and sharp radish slices make this a rich, slightly spicy, and totally satisfying breakfast for a crowd.

Chorizo and Egg Chilaquiles With Salsa Verde Recipe »

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Pancakes and Waffles

[Photograph: J. Kenji López-Alt]

Making pancakes from scratch isn't a super-fast project—unless, of course, you've thought ahead and made your own mix out of flour, baking powder, baking soda, salt, and sugar, for keeping in the pantry at all times. With the mix made ahead of time according to our instructions, all that remains is adding the wet ingredients: buttermilk, melted butter, sour cream, and eggs. There is one slightly involved step—whisking the egg whites to stiff peaks before incorporating them into the batter—but that's what makes these the tallest, fluffiest pancakes around.

Light and Fluffy Buttermilk Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

Toasted steel-cut oats are a great way to bulk up pancakes, and browning the butter used in the batter helps to reinforce the oats' earthy, nutty flavor. Because oatmeal pancakes often run the risk of being too heavy, we bump up the quantity of baking soda to keep these pancakes light and fluffy, yet hearty.

Oatmeal and Brown Butter Pancakes Recipe »

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[Photograph: J. Kenji López-Alt]

There's no rule that says pancakes have to be sweet! This recipe takes them in a savory direction, adding diced bacon, corn, jalapeños, scallions, and cheddar. Subbing in cornmeal for some of the flour gives the pancakes even more corn flavor, and using cubed (rather than shredded) cheddar means that the pancakes wind up with delightfully gooey pockets of melted cheese.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe »

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[Photograph: Yvonne Ruperti]

Usually we think of pancake recipes as making a whole stack, with two or three individual pancakes for each person. But this single soft, custardy cake, made with an unleavened, crepe-like batter, is large enough to feed eight on its own. Serve it however you like, but our caramelized-apple topping is especially delicious.

German Apple Pancake Recipe »

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[Photograph: J. Kenji López-Alt]

Aquafaba—the liquid inside a can of cooked beans—is a pretty amazing ingredient for veganizing some recipes that call for egg whites. It's not quite the universal egg replacement that some people claim, but it does whip up into an astonishingly meringue-like foam. If there's a better way to make light, fluffy vegan pancakes, we haven't found it yet.

Vegan Pancakes Made With Aquafaba Recipe »

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[Photograph: Vicky Wasik]

The batter for these brown butter–infused waffles comes together in just a few minutes. The only trick is that the yeast in the batter needs 12 hours in the fridge to work its magic, so be sure you're making all the batter you'll want for breakfast. But the upside is that you'll have practically no work to do in the morning—just pour the batter into your waffle iron of choice and heat until crisp and golden brown.

Overnight Brown-Butter Yeast-Raised Waffles Recipe »

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[Photograph: Vicky Wasik]

This recipe takes only 45 minutes and makes a batch of a dozen muffins—plenty to feed a hungry extended family. And each muffin is utterly packed with blueberries, thanks to a 1:1 ratio of blueberries to flour by weight. That might make the batter seem a little thick, but it helps keep the berries from all sinking to the bottom. (Before getting started, be sure to read Stella's take on the best pan material and liners for muffins.)

Classic Blueberry Muffins Recipe »

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[Photograph: Vicky Wasik]

This oversize blueberry "muffin" is baked in a 10-inch cast iron skillet, making it perfect for a slow, lazy, big-batch breakfast. A thick layer of jammy fruit covers a light and tender muffin base, scented with a pinch of lemon zest and a small amount of coriander, which offers its own lemony profile to highlight the blueberries' flavor. Cut it into wedges and serve it warm.

Upside-Down Blueberry Muffin Recipe »

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[Photograph: J. Kenji López-Alt]

If you're cooking bacon for one or two people, the standard skillet method is perfectly adequate. But if you're cooking for any more people than that, the easiest route is to bake it—and whether you like yours extra crispy or a little chewier, we can help you out. Another option, for those who have the equipment and the inclination to plan ahead, is to cook the bacon sous vide. You'll still need to finish it in a pan to crisp it up, but that will take only about two minutes per piece.

Bacon, Two Ways: Baked and Sous Vide »

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[Photograph: J. Kenji López-Alt]

Perfect French toast is all about using the proper ratio of eggs to milk, and we find three eggs per cup of milk to be just right. You can use either milk or cream, depending on how rich you want the dish to be. Either way, sprinkle a little sugar on the bread after dunking it in the batter to give the French toast a crisp, caramelly crust.

Perfect Quick-and-Easy French Toast Recipe »

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[Video: Serious Eats Team]

As far as I'm concerned, hash browns should be as shatteringly crisp as possible. How to do it? Squeeze as much water as you can out of the grated potatoes, then par-cook them in the microwave. Nuking the spuds dries them out thoroughly and creates an outer layer of gelatinized starch, which helps get the hash browns even crispier.

Crispy, Crunchy, Golden Shredded Hash Browns Recipe »

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[Photograph: Daniel Shumski]

If you want hash browns that balance a creamy interior with a crisp crust, the waffle iron is the tool for you. We grate and drain the potatoes just as we would if we were making hash browns on the stovetop, but then pile them into the waffle iron, where they cook evenly and develop tons of crispy crevices. The cooking times given in this recipe are really just a starting point—the hash browns could take more or less time depending on your waffle iron and how finely you shred the potatoes.

Waffle-Iron Hash Browns Recipe »

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[Photograph: Vicky Wasik]

Whipping thick, rich Greek yogurt makes it lighter and more refreshing, ideal for topping pancakes or waffles, or layering with fruit and granola (see below!) for parfaits. A little cream added to the yogurt helps it aerate, while golden syrup or honey gives it both flavor and sweetness.

Creamy Whipped Greek Yogurt Recipe »

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[Photograph: Vicky Wasik]

Few breakfast items are better suited for a crowd than a big batch of granola. This particular granola is light and crispy, with plenty of sweet clusters—the best part of any cereal. The surprising secret ingredient is buttermilk, which we use to soak the oats and seeds before baking; its acidity tenderizes them and keeps them from browning too quickly. A unique blend of dried fruit and nuts provides an addictive mix of flavors, colors, and textures.

Crisp Homemade Granola Recipe »

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[Photograph: Vicky Wasik]

Sure, caramel sticky buns aren't exactly the healthiest breakfast. But the holidays come but once a year, and these gooey pastries are sure to please everyone at your breakfast table. Darkly toasted sugar or Belgian cassonade (a.k.a. candi sugar) is key to making a true caramel for both the filling and the topping.

Double-Caramel Sticky Buns Recipe »

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[Photograph: Vicky Wasik]

Just like pancakes, French toast can also be great when made savory. This recipe turns out spicy and funky from store-bought green curry paste, which we fortify with fresh herbs, lime juice, and fish sauce. Soaking the bread overnight ensures that the curry gets to the core, and means that most of your prep work is already done by the time your kitchen fills up with hungry family. That means all you have to do in the morning is cook the toast, sip your coffee, and relax.

Savory Green Curry French Toast Recipe »

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/breakfast-for-a-crowd

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shrinksta-blog · 6 years

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43 Keto Diet Recipes That Will Help You Burn Fat Fast In 2018!

The Keto Diet is becoming one of the most popular diets of 2018, with studies showing that it could help you burn up to TEN times more fat than eating a standard American diet.

With this diet, your body turns to fat as it’s main source of energy, thus helping you drop unwanted pounds and lose weight while eating foods you would traditionally not be ‘allowed’ to eat on a diet.

To kick start your weight loss goals in 2018, we have collected 43 amazing Keto recipes that taste delicious and will help you burn fat! Save and share all your favourites on social media. Enjoy!

43 Keto Diet Recipes That Will Help You Burn Fat Fast In 2018!

Chicken Meatballs Stuffed With Provolone Cheese

“Chicken meatballs are one of my favorite things to eat! Keto meatballs consistently pop up on my weekly menu plan. They’re delicious and simple, but lend themselves to a variety of flavors. These chicken meatballs stuffed with provolone cheese are always a hit with the family.” Recipe: Ketogasm.

Keto Butter Chicken

“This may be a little of a curve-ball, but if you want to make the most (nutritiously speaking) out of this butter chicken, forgo the butter. Wait, what? Yeah you heard me… substitute ghee in its place.” Recipe: CastIronKeto.

Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

“In my quest to eat more fresh fish this year – and by that I mean to expand my repertoire of salmon – I decided to finally make something with tuna. This recipe features tuna steaks pan-fried in coriander seeds and lime zest brown butter, cumin and paprika sweet onion and red peppers, topped with zesty avocado salsa.” Recipe: EatDrinkPaleo.

Keto Enchiladas

“So you could say I was skeptical when I began prepping the ingredients for this recipe, all the way through shooting the pictures. However, when I sat down with a plate of two enchiladas, I made my way through the first one and was stuffed. I was pleasantly surprised with how filling each enchilada was, and I hope you with be too!” Recipe: CastIronKeto.

Shredded Beef Ragu With Sweet Potato Noodles

“Sweet potato noodles are great as an alternative to pasta, and serve as a perfect vehicle for this hearty, nourishing beef ragu. This Italian inspired meal is a must-have for any season. ” Recipe: EatDrinkPaleo.

Jalapeno Poppers Smoked With Bacon And Cream Cheese

“Football season is upon us. I’m not a sports person, so for me, this means next to nothing besides dodging carb-loaded game day snacks and listening to my friends yell at the tv. Although indulgent, bacon-wrapped jalapeno poppers are usually a safe bet as party food goes. My low carb jalapeno poppers recipe kicks the flavor up a level by adding one of my favorite “ingredients”: smoke.” Recipe: Ketogasm.

Cauliflower Parmesan Soup

“This creamy cauliflower parmesan soup is velvety and rich. It’s amazing how creamy the soup turns out considering there is no cream whatsoever. The trick to a creamy cauliflower soup without cream is adding in butter, or ghee if you’re dairy-free, and using a blender to puree. You can use either a stand blender or immersion blender, what is most convenient for you. Voila! Creamy without the cream and added calories!” Recipe: Ketogasm.

Keto White Chicken Chili

“This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!” Recipe: HeyKetoMama.

Keto Jalapeno Popper Soup

“This Keto Jalapeno Popper Soup will soon become your family’s favorite low carb comfort food. It’s packed with savory flavor and just the right amount of kick. Make it on the stove-top, in the slow cooker or in your pressure cooker for an easy dinner for the cold Winter months. Be sure to make at least a double batch for leftovers!” Recipe: HeyKetoMama.

Roasted Pork Belly Bites With Braised Cabbage

“Bacon is a way of life for us keto folks. The best way to know you’re getting a quality piece of bacon is to make it yourself.. but that can take quite a bit of work and that’s a recipe for a different day. A much simpler and still delicious route to take is roasting some good old-fashioned pork belly.” Recipe: Tasteaholics.

Cheddar Chicken & Broccoli Casserole

“We love broccoli cheddar! The combination is delicious and we love finding new ways of incorporating it into our day. We recently made a yummy Broccoli Cheddar Soup that will give even Panera Bread a run for its money. It’s creamy and thick, without all the added carbs that come from flour added.” Recipe: Tasteaholics.

Keto Chicken Soup

“When the the weather turns cold, or you’ve got a cold there are few things more comforting than a big warm bowl of chicken soup. I mean you can’t go to a book store and find a section full of Minestrone for Your Soul or Clam Chowder for Your Soul (well, maybe you could in you searched hard enough in New England). But for the most part chicken soup is synonymous with warmth…comfort…healing, and this low carb version doesn’t disappoint your tastebuds or your soul. ” Recipe: CastIronKeto.

Creamy Garlic Chicken Soup

“To prepare the creamy garlic chicken soup, I heated butter in a saucepan and added the shredded chicken. Once the chicken was warmed and coated in butter, I added the cream cheese to the pot and mixed as it melted over medium heat.” Recipe: Ketogasm.

Italian Sheet Pan Eggs With Artichokes & Prosciutto

“You can use this simple recipe as a template and create your own version of sheet pan breakfast. Try a combination of sun-dried tomatoes and Italian sausage, or sliced mushrooms and asparagus.” Recipe: EatDrinkPaleo.

Paleo Bang Bang Chicken (With Mango Cucumber Salad)

“I have wanted to make a paleo bang bang chicken for a long time. You might have come across the name bang bang chicken or bang bang shrimp in a hipster fusion restaurant but the name is actually Chinese (Szechuan) in origin. Also known as bon bon chicken, the traditional dish consists of cold, shredded chicken drenched in spicy sesame sauce. The chicken is tenderised by pounding with a heavy wooden stick, and as such, it is claimed that the name refers to the sound of the chicken being pounded.” Recipe: EatDrinkPaleo.

Shredded Chicken Chili

“I’m all about that meal prep and shredded chicken has become part of my regular routine… it’s always in the fridge ready to go! With a stock of shredded chicken on hand, this dinner comes together for me in a matter of minutes. If you aren’t much of a meal planner or prepper, you can quickly boil and shred the chicken before combining all of your chili ingredients or you can go the rotisserie chicken route and shred that up instead. See! Nutritious cooking doesn’t have to be that complicated!” Recipe: Ketogasm.

Keto Cheeseburger Casserole Skillet

“Gluten free buns are predominantly dry and the texture is off, and lettuce wrapped burgers always end up disintegrating. That’s where this delicious cheeseburger casserole comes in. All the flavors of your favorite burger in one convenient dish. So instead of dealing with a crumbly carb filled bun, or a the puddle left behind from a lettuce wrapped burger, pull up a seat and grab a forkful of this tasty entree.” Recipe: CastIronKeto.

Spicy Baked Chicken Meatballs

“These baked chicken meatballs are SPICY! If you can handle a solid roundhouse kick to your palate, you’re in the right place. Poblanos, habaneros, and jalapeños, oh my! Loaded with spicy low carb peppers, this chicken meatball recipe is not for the faint of heart.” Recipe: Ketogasm.

Low Carb Raspberry Glazed Chicken Wings

“Back to the chicken! Raspberry glazed chicken wings, where have you been all my life? The berry wing sauce is crazy delicious and so incredibly simple. Sweet, tart, unapologetically fruity. Arguably best of all, you just toss the ingredients in a casserole dish and walk away until your timer goes off.” Recipe: Ketogasm.

Low-Carb Smoky Pulled Pork Breakfast Hash

“This smoky pulled pork breakfast hash is the perfect way to start the day. The runny egg yolk almost acts like a sauce, and when you get a forkful of pork, veggies, and egg it’s as perfect a bite as any meal I could imagine.” Recipe: CastIronKeto.

Keto Indian Chicken Curry

“In a crockpot, combine chicken, tomatoes, coconut milk, ghee, garam masala, ground ginger, and garlic powder. Mix well to ensure chicken breast is evenly seasoned. Cover the slow cooker and set the temperature to low for 6 hours.” Recipe: Ketogasm.

Low Carb Keto Chicken Tetrazzini With Zucchini Noodles

“Born out of an insatiable, nagging pasta craving and iron-clad willpower, I now present to you: low carb keto chicken tetrazzini. This chicken tetrazzini is made with zucchini noodles instead of spaghetti, and the sauce is entirely keto friendly. If comfort food and keto fell in love and had a baby, it would be this low carb casserole recipe.” Recipe: Ketogasm.

Keto Chicken Wings

“The blue cheese in this recipe is what really makes it drool-worthy, and it’s also a super nutritious component of the meal. Blue cheese is a good source of protein, potassium, and calcium, but it’s the moldy blue veins that run through it that really pack a healthy punch.” Recipe: CastIronKeto.

Keto Tandoori Chicken Bowls

“Needless to say this was not the greatest introduction into Indian food and I was a little jaded when we tried again a few months later at another Indian restaurant while out of town. I was amazed… The flavors, the spices, all of it was so far removed from our prior experience. I was absolutely hooked; chana masala ✓, tikka masala ✓, palak paneer ✓, but the one dish I can’t get enough of has always been tandoori chicken.” Recipe: CastIronKeto.

Slow Cooker Keto Chicken Tikka Masala

“Chicken Tikka Masala is a super delicious and flavorful curry that you can now make keto! You can serve this on its own and it’s an amazing dish, though you can pair it with some sides to “bulk” it up in a sense. I decided to serve this with cauliflower rice, with a 1/6 serving per person.” Recipe: Ruled.

Sesame Almond Zoodle Bowl

“The sesame almond zoodle bowl is the perfect vehicle for this amazing sauce. Peanut sauce has been one of my favorite dipping and drizzling sauces for everything from low carb egg rolls to an overflowing bowl of stir fry veggies. Sadly, I’ve recently begun reducing my peanut intake. I’ve been focusing on more recipes that incorporate keto friendly nuts and nut butters like cashews and almonds and I have fallen in love!” Recipe: Ruled.

Chicken Tender Lazone

“This flavorful chicken dinner comes together in a flash! Smoky chicken tenders are pan seared in butter then served with a decadent sauce over zoodles. I can get this on the table in 30 minutes or less, so it’s the perfect dinner for a busy night.” Recipe: Ruled.

Zucchini Pasta With Chicken & Pistachios

“This recipe is an homage to the pasta recipes that show up on food magazine covers every spring. You know the ones: they feature a bowl of pasta flecked with herbs and golden chicken—and smiling, painfully chic people gathered around a picnic table on a hillside, all bathed in dappled sunlight.” Recipe: HappyBodyFormula.

Low Carb Broccoli Crust Pizza

“This Low Carb Broccoli Crust Pizza is an amazingly nutritious take on a classic favorite meal.” Recipe: HeyKetoMama.

Stuffed Beef Rolls

“These stuffed beef rolls are wrapped in prosciutto and stuffed with mushrooms, onions, spinach, cream cheese and other cheeses. They are crispy on the outside and gooey in the middle.” Recipe: Ruled.

Baked Italian Meatballs

“Traditional carb heavy Italian dishes can be something people miss when following a ketogenic diet. With this recipe you can recreate those familiar comforting flavors with a vastly reduced carb count!” Recipe: Ruled.

Instant Pot Smothered Pork Chops

“I love using the Instant Pot in the summer months when I don’t feel like heating up with kitchen with the stove or oven. These Smothered Pork Chops are a one pot dish that’s perfect for busy nights when we’re short on time but still want a homemade dinner that’s quick and easy.” Recipe: Ruled.

Keto Cauliflower Pizza Casserole

“Instead of using carb-loaded pasta as a base, we use steamed cauliflower. Not a cauliflower fan? Try the recipe anyway. It doesn’t taste one bit like cauliflower. Instead, it’s more like macaroni and cheese meets pepperoni pizza. The sauce is rich and creamy with notes of tomato, garlic, basil and oregano. The red pepper flakes add just a little bit of heat and complexity. Add in layers of pepperoni and gooey mozzarella cheese, and this recipe becomes comfort food nirvana.” Recipe: Ruled.

Low-Carb Cauli Cottage Pie

“This time around it is not topped with mash potato and a sprinkle of melted cheese (although feel free to sprinkle if you wish) but rather a healthy thick layer of delicious, healthy and creamy caulimash topped with the Paleo favourite, crispy bacon!” Recipe: Eighty20Nutrition.

Keto Egg Roll In A Bowl

“Keto egg roll in a bowl has been an all-time favorite dish of mine since embarking on a ketogenic lifestyle. It’s crazy popular in the low carb, paleo, and whole 30 circles for several reasons: it’s quick, it’s easy, and it captures the delightful essence of an egg roll without all the garbage added.” Recipe: Ketogasm.

Low Carb Chicken Enchilada Casserole

“I have two favorite foods, pizza, and enchiladas. If they were the only food available, I could eat them both every day and be happy. But when you follow a low carb diet, those are two types of foods that are notoriously full of carbs.” Recipe: 730SageStreet.

Low Carb Pizza – Turkey Crust Meatza

“Since then, I’ve tweaked a few things, played around with the ratios, cooking vessels, and a variety of toppings. I prefer to use a cast-iron skillet to get a nice crunch on the crust. Cast-iron skillets get super hot and stay that way, which is great for searing meat. Since your crust is made of meat and cheese, the meat is seared nicely while the cheese crisps up.” Recipe: Ketogasm.

Slow Cooker Chicken Low Carb Nachos

“Make delicious keto nachos with chicken in the slow cooker. These low carb nachos are delicious and use cheddar cheese crisps instead of traditional tortilla chips. Add your favorite toppings like sour cream, tomatoes and onions and you won’t even miss the corn chips.” Recipe: 730SageStreet.

Keto Steak Tacos With Pork Rind Tortillas

“The best part about these Keto Steak Tacos on Pork Rind Tortillas is they are extremely low carb. With so few ingredients, they are sure to become a fast favorite!” Recipe: HeyKetoMama.

Easy Keto Salmon Cakes

“These easy keto salmon cakes are a fun and flavorful low carb meal without any hassle. Great for quick lunches and easy meal prep!” Recipe: HeyKetoMama.

Keto Chicken Enchilada Bowl

“This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy!” Recipe: HeyKetoMama.

Crispy Slow Cooker Carnitas (Mexican Pulled Pork)

“Crispy Slow Cooker Carnitas (Mexican Pulled Pork) Con Ancho Chiles | Poblano Peppers smothered in so much flavour, you won’t be able to put your forks down!” Recipe:

Sun Dried Tomato Cheesy Meatballs

“Tender and juicy Sun Dried Tomato Cheesy Meatballs (Low Carb) spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so. much. cheese. All in one skillet!” Recipe:

Source

http://www.trimmedandtoned.com/43-keto-diet-recipes-that-will-help-you-burn-fat-fast-in-2018/

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trendingnewsb · 6 years

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Woman Orders $600 Meal For 1 At One Of Americas Most Expensive Restaurants, And Heres What She Gets

Have you ever wondered what it’s like to treat yourself to a $600 meal at one of the world’s best restaurants? While clearly no substitute for the real thing (the crucial senses of taste and smell cannot be replicated over the internet… yet), Imgur user Hoptail has allowed us to eat vicariously through her graphic descriptions and photos from a restaurant in San Francisco.

“So I got sent to San Francisco for work and I always make a habit of visiting the best restaurants when I travel. I’m not well-off by any means – I’m a college student. But I love good food and I save up for this shit. So please enjoy living vicariously through these photos of my dinner for 1 at Saison,” she said.

Taking us on a mouthwatering tour of the meal, which included an astonishing array of courses, Hoptail manages to convey her fine dining experience beautifully and without a hint of the snobbish tone usually reserved for such reviews.

Despite this, the young Aussie still copped quite a bit of flak on the net (inevitably) for her apparent extravagance in choosing to spend her money in such a fashion while a student, from vegans and from those vigorously opposed to the rampant restaurant photography that seems to have become the norm these days. “Documenting your food is becoming more and more acceptable now, even in high-end restaurants,” she explained. “I’m aware that I looked like an instawhore, but.. well, firstly, I don’t have Instagram, and secondly, if I’m going to spend that much on a meal, I want to be able to appreciate it later and share it with people who would find it interesting.”

Helpfully, Hoptail added a short FAQ at the end of her post, which she used to address some of these concerns in a satisfyingly forthright way. “For those of you with the disparaging comments about this endeavour not being worth it, or that I shouldn’t be spending my money on stuff like this if I’m not financially well-to-do. Kindly shove it up your arse. It’s my money, and this is what I like. I could be strung out on cocaine or have a crippling meth addiction. Cut me some slack. Go to Wendy’s if you WANT to, ain’t nothing wrong with that – you do you.”

Fair enough, Hoptail. Scroll down to check out her pics and descriptions below, and feel free to share your own fine dining experiences in the comments. Also feel free to discuss the merits or otherwise of spending a ton of cash on a single meal. Is it worth it for the experience? Let us know what you think!

“The most heavenly tea I’ve ever had in my life. Each little bushel had douglas fir, yarrow, chamomile, lemon balm, anise and hyssop all picked fresh from the restaurant farm and steeped in hot meyer lemon water”

“Up next, baby spinach, roasted kelp cooked in clarified butter (compliments of their jersey cow Bella) and topped with caviar”

“Turbot fish – 2 ways. Sashimi was amazing. The second preparation was grilled with a light soy glaze. Came with little heirloom tomatoes and some sort of deepfried flower”

“A Geoduck. If you’ve never heard of them before, Google it. They are freaky looking AF. Honestly, it wasn’t that good. Just kind of chewy and the marinade was super overwhelming I couldn’t actually taste the meat”

“This was, hands down, my favourite course. Fresh sea urchin on grilled bread that was basted in a sauce made of the off-cuts of the bread.��It was SUPER creamy.. like the butter of the sea. So amazingly fresh and the sauce in the bread was incredible”

“That’s sliced radish on top (again from their farm) with Bella’s clarified butter”

“Underneath there was a sort of radish jelly vinegar reduction, the radish tops and cubes of marinated radish. It was super fresh and tart and a really good transition from the richness of the previous course”

“This is roasted pumpkin – 3 ways. The first to the left is kind of like agedashi tofu except it’s torn roast pumpkin topped with octopus flakes”

“Second preparation was pumpkin hung over their in-house fire and slow roasted for like 8 hours with a buttermilk cream. Caramelisation was incredible”

“Not sure about this one. Pumpkin puree in cold-pressed pumpkin seed oil. It felt like it was kind of added as an afterthought and was way too salty. I’m not even sure how I was supposed to eat it”

“This is antelope. It came with stuffed radicchio, herb salad and really nice biscuits and honey butter that tasted like pancakes”

“It was well-seasoned and had the texture of a cross between venison and beef and was perfectly medium-rare”

“Antelope bone broth with sage. It was actually really nice, but I needed to move on from Bambi’s relatives”

“This is smoked ice cream. Don’t ask me the science behind how one smokes ice cream – but it’s got something to do incorporating exotic wood embers into the cream. So incredible though, and came with life-changing salted caramel”

“Accompanying assortment of candied toppings (walnuts, peanuts, cacao nibs and pine nuts)”

“Dessert, yes. The best part. Praise Jesus, my palette has been blessed. Amen”

“Orange buttermilk creamsicle”

“Super smooth, really creamy and had hidden segments of candied oranges at the bottom”

“Blueberry sorbet on top of brandy macerated blueberries. Topped with more brandy. Good if you like brandy. I don’t”

“The Saison “Snickers” bar. This is an off-menu item that comes if you befriend the right waiter. Some sort of dark chocolate and nut brownie base, salted caramel centre, chocolate ganache and topped with 24K gold”

“Honestly, this was an awesome experience and, for me, well worth the money”

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itsjaybullme · 6 years

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10 Clean Holiday Treat Recipes to Get Festive Without Getting Fat

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Eat Clean During the Holidays

GMVozd / Getty

The holiday season means sugary sweets and treats will be everywhere. So if you’re craving some classic festive cookies and desserts, but still want to keep your diet clean this winter, then the solution is simple: Whip up some better-for-you snacks of your own.

Here are 10 of my favorite classic holiday desserts, which have been made healthier and lower-calorie than usual thanks to some clever swaps from registered dietitians.

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1. Apple Pecan Bread Pudding

Eliza Adam

This bread pudding features whole grain bread for extra fiber, and is sweetened with apple sauce instead of sugar. It’s loaded with real fruit from the diced apple and dried cranberries, and healthy fats and fiber from the pecans. Compared to other nuts, pecans are highest in gamma-tocepherols, a type of vitamin E that could boost heart health.

Check out the recipe for apple pecan bread pudding here.

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2. Healthyish Gingerbread Men Cookies

Kate Farquharson

These gingerbread men are made healthier thanks to whole-wheat flour. They also have less sugar than the classic recipe. Plus, you’re getting the benefits of ginger, cloves, and nutmeg—spices that could help boost your immune system.

Check out the recipe for healthyish gingerbread men cookies here.

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3. Blueberry Protein Cheesecake

Blueberry Council

The calorie- and fat-dense traditional cheesecake recipe is lightened up in this version by using some light cream cheese, nonfat yogurt, and cottage cheese for extra protein. Topping your cheesecake with fresh blueberries means you’re getting plenty of antioxidants in your dessert. Plus, they add an extra kick of vitamin C—which can’t hurt during cold and flu season.

Check out the recipe for blueberry protein cheesecake here.

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4. Almond Flour Cinnamon Rolls

Kelli Shallal

These healthy cinnamon rolls use almond flour as a base instead of refined white flour. This means they cause less of a blood sugar spike and have a rich nutty taste. The frosting swaps Greek yogurt for butter, making for a lighter yet delicious cream cheese frosting.

Check out the recipe for almond flour cinnamon rolls here.

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5. 4-Ingredient Pretzel Peanut Butter Bites

Mizina / Getty

These tasty treats have only four ingredients: peanut butter, honey, dark chocolate, and whole-wheat pretzels for extra fiber. Peanut butter is rich in vitamin E, as well as magnesium, which is a co-factor in protein synthesis, and muscle and nerve function. PB is also rich in potassium, which is a key player in skeletal and smooth muscle contraction.

Check out the recipe for 4-ingredient pretzel peanut butter bites here.

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6. Healthy Ginger Orange Cranberry Bread

Courtesy Image

This healthier take on the popular holiday quick bread is bursting with cranberries, citrus flavor, and a hint of ginger spice. Thanks to the natural sweetness in the citrus, this bread incorporates no refined sugars and only 1/2 cup maple syrup. In place of butter, this recipe includes heart-healthy olive oil instead. Enjoy with a protein-rich serving of nut butter, and this cranberry bread is sure to keep you satisfied.

Check out the recipe for healthy ginger orange cranberry bread here.

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7. Pumpkin Cheesecake Mousse Shots

Courtesy Image

Smaller desserts mean you can eat more of them, right? When you make these cheesecakes in shot glasses, they become even easier to down. Fortunately, this is one dessert you can feel good about, thanks to all the protein from the Greek yogurt and silken tofu. Plus, the real pumpkin puree means you’re getting some beta-carotene in to counteract free radical damage. This is one of the few desserts you can sneak in as a post-workout snack.

Check out the recipe for pumpkin cheesecake mousse shooters here.

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8. Creamy Chocolate Truffles

Courtesy Image

These chocolate truffles are the perfect bite-size dessert made healthier with a secret (and super-surprising) ingredient: pureed cauliflower. (Trust me, it totally works.) This recipe for creamy truffles is naturally gluten-free and vegan-friendly, and counts as a veggie. What other dessert has that bragging right?

Check out the recipe for creamy chocolate truffles here.

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9. Whole Wheat Lemon Cranberry Scones

Courtesy Image

These delicious scones are made with wholesome ingredients, and are free of any refined sugar. They feature whole-wheat flour for added fiber and nutrients, are lightly sweetened with maple syrup, and call for Greek yogurt as opposed to the usual buttermilk. Finally, they're packed with antioxidant-rich cranberries that provide the perfect amount of tartness.

Check out the recipe for whole wheat lemon cranberry scones here.

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10. Pumpkin Date Brownies

Courtesy Image

These pumpkin date brownies are rich and fudgy, with a touch of pumpkin flavor that adds depth, but not so much that it’s overpowering. To make things even better, they’re higher in fiber and protein than your typical brownie, thanks to the black beans and pumpkin puree, with 6g of fiber and 5g of protein each. That means there’s no sugar crash after eating these beauties. They’re also vegan (just be sure to use vegan chocolate chips) and only 177 calories. Why not have two?

Check out the recipe for pumpkin date brownies here.

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from Bodybuilding Feed https://www.muscleandfitness.com/nutrition/healthy-recipes/10-clean-holiday-treat-recipes-get-festive-without-getting-fat via http://www.rssmix.com/

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russiandance · 6 years

Photo

Check out my new stuff on http://www.gingerwithspice.com/recipe/tiramisu-cake-white-chocolate-mousse/

Tiramisu Cake with White Chocolate Mousse

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

JUMP TO RECIPE

It’s December 1st! This means a few things in our family. First, it’s my sister’s birthday (Happy Birthday Ingvild), and second, it’s the beginning of a Christmas baking spree! We always begin with a birthday cake, obviously. And this year, I wanted to try something different.

In Norway, a birthday cake is usually a sponge cake in two layers, with a vanilla filling and/or some kind of jam. This cake is then spread with a cream layer and/or marzipan. It’s good, it is, but it is normal, you eat it at least once every year (on Norway’s national day 17th of May), and it’s December, people, time for extravagance!

I then present to you, the extravagance of extravagant cakes – Tiramisu Cake with White Chocolate Mousse. My sister loves tiramisu, so it was also the perfect excuse to try this on her.

Needless to say,

she loved it.

And my dad, who does not like tiramisu.

So, this is a cake you will love either way. It feels light and airy, with a slight tang of cream cheese, coffee liqueur and a light ricotta sponge cake. I thought it had to be good, but then I tasted it, and oh man – it was the bomb.

Tiramisu Cake with White Chocolate Mousse

This recipe is adapted from Olgas Cooking. Preheat your oven to 150C (300F). Grease a round baking spring pan with melted butter and add parchment paper to the bottom. Beware that this pan needs to be at least 11 cm or 4.3 inches tall and 25-26 cm (10 inches) in diameter. I thought a 10×3 inch pan would be enough, and it’s just enough for the ricotta cake, but whenever you are adding the ganache and white chocolate mousse, it is just not big enough. However, as I searched the web, it seems to me that that kind of pan does not exist, but perhaps this one could be used.

Evidently, I used a 10×3 inch round baking spring pan, and I had to get creative. So if you don’t have a large enough pan, just use the largest you have and supplement with a parchment paper to give it the length it requires. Bake the ricotta cake normally in this pan, and then add the parchment paper later on, whenever layering is ready. You should then fold the parchment paper once to make it a little sturdier, and add it along the rim of the pan, going all the way to the bottom to make it even stronger. Tape it together.

Light and Moist Ricotta Cake

When this cake was ready to take out of the oven, I contemplated the need to even add the extra stuff. I mean, what, this must be the most delicious sponge cake I have ever tasted. So extremely moist, and the smell that filled my kitchen, wow… I will try to just eat this cake with a little lemon and powdered sugar once, but now it’s time for delicious tiramisu!

In a medium bowl, whisk together ricotta, lemon juice, vegetable oil and vanilla extract until a creamy consistency. In another bowl, whisk together (hand or stand mixer) 6 eggs and 470 gr of sugar, medium high speed for about 7 minutes. Add the ricotta mixture into the eggs and whip until just incorporated.

Sift 380 gr (3 cups) with 3 tsp baking powder into the batter. Be careful here as to not ruin the bubbles of the egg/sugar mixture (we call it eggedosis in Norway, I suggest you do the same!). Using a rubber spatula, fold it in and take it in small portions, maybe around 40 grams, then fold, then 40 new grams. This is a boring and tedious task, but it really does wonder for the end result, which makes it massively worth it. The cake was so fluffy!

Bake the cake for around 90 minutes or until a toothpick comes out clean. This may vary depending on the size of the pan you used. Cool the cake completely before you remove it from the pan. Peel off the parchment paper. If your cake is slightly uneven, just cut it to even it out. If not, leave it as is and using a serrated knife slice the cake horizontally into 3 pieces (3 layers).

White Chocolate Mousse

Combine cold water and 14 grams (around 8 sheets) gelatin, with enough water to submerge the gelatine. Set aside.

In a medium large sauce pan, bring 500 ml of heavy cream to a boil. Add the white chocolate chips or pieces in a heat proof bowl, and pour 60 ml (1/4th cup) of the hot heavy cream on to the chocolate. Wait for a minute before you begin folding it, and then keep folding until it has completely melted and has a smooth consistency. Set aside.

Whisk together 5 egg yolks and 170 gr sugar for around 2 minutes using a hand or stand mixer. Continue to whisk while you slowly pour in the rest of the heavy cream and whisk until blended. I mean slowly because you don’t want the heat to make scrambled eggs! Pour the mixture back into the sauce pan and cook over medium low heat, stirring back and forth with a rubber spatula for about 3-4 minutes.

It’s time to get the gelatin out of the water, you can either pour it through a cheese cloth or just squish it with your fingers (yes, I’m that delicate), when the gelatin is out, get it in the cream mixture and mix until the gelatin melts.

Using a hand or stand mixer, whisk 450 gr cream cheese until creamy, around 2 minutes. Add the white chocolate ganache and whisk until incorporated. While still whisking, pour in the cooked gelatin cream and 1.5 tbsp of coffee liqueur (I used Tía María). Scrape the sides and bottom of the bowl with a rubber spatula and whisk again. Set aside to cool until the mousse thickens a little.

Dark Chocolate Ganache and Assembly

While the mousse thickens, begin making the dark chocolate ganache. 300 gr of dark chocolate chips (semi sweet), goes into a heat proof bowl. In a small sauce pan heat 250 ml of heavy cream, and then pour it onto the chocolate. Let it rest for a minute before you fold with a rubber spatula. When completely smooth, mix in 1 tbsp of coffee liqueur.

It is time to assemble! Remember I told you about the parchment paper in the round baking spring pan? Yeah, don’t forget it. When your pan is prepared, add in the first layer of ricotta cake. Using a teaspoon, pour coffee on top of it to moisten it (not that it need it, but we love coffee in Tiramisu right). When it is mostly browned of coffee, it’s time to add 1/3 of the chocolate ganache. And then half of the white chocolate mousse. And then a new layer of ricotta cake – coffee – 1/3 chocolate ganache – the rest of the mousse and then a new layer of cake. Moisten this with coffee too, before you add the rest of the chocolate ganache. Cover with a plastic wrap and freeze overnight.

Take the cake out of the freezer and discard of the plastic. Run a sharp knife under hot water and carefully run it along the sides of the cake to release it from the rim. Be very careful when you try to take the bottom of too, maybe you should be two people lifting it from the bottom and to a cake stand.

Whisk together 375-500 ml of heavy cream with 2 tbsp powdered sugar, just until stiff peaks form. Spread on top of the cake and sides, just barely covering it. Discard the rest of the cream (or use it with this delicious rich and decadent hot chocolate). Decorate the sides by using homemade krokan or even nothing. Sift with a fine mesh strainer some cocoa powder on top.

Let the cake defrost for around 6 hours in a refrigerator before serving.

I’m telling you, this Tiramisu Cake is out of this world. Enjoy!

Other delicious desserts:

Chocolate Coffee Cupcakes with Irish Baileys Frosting

Lemon Tea Cake with Cream Cheese Filling

Pumpkin Snickerdoodle Cookies

Please tell me what you thought of this cake, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

#cake #chocolate #coffee #cream cheese #italian #mousse #ricotta #tiramisu #Christmas #Comfort #Pies &amp; Cakes #Recipes #Sweets

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trendingnewsb · 6 years

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Woman Orders $600 Meal For 1 At One Of America’s Most Expensive Restaurants, And Here’s What She Gets

“Up next, baby spinach, roasted kelp cooked in clarified butter (compliments of their jersey cow Bella) and topped with caviar”

“Turbot fish – 2 ways. Sashimi was amazing. The second preparation was grilled with a light soy glaze. Came with little heirloom tomatoes and some sort of deepfried flower”

“This was, hands down, my favourite course. Fresh sea urchin on grilled bread that was basted in a sauce made of the off-cuts of the bread. It was SUPER creamy.. like the butter of the sea. So amazingly fresh and the sauce in the bread was incredible”