Tuesday, May 31, 2011

BEER AND HORSERADISH SLOW COOKER BEEF STEW

BEER AND HORSERADISH SLOW COOKER BEEF STEW #BEER AND #HORSERADISH #SLOW #COOKER #BEEF #STEW #Recipe #Meals #Pork_roast_crock_pot_recipes_slow_cooker #Pork_roast_crock_pot_recipes_easy #Instapot_pork_roast #Pork_roast_crock_pot_recipes_crockpot #Crock_pot_pork_loin #Slow_cooker_cube_steak_and_gravy

Ingredients

  • 2 - 2 1/2 lbs boneless chuck roast, trimmed andcut into 1-2 inch pieces
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp vegetable oil
  • 12 oz dark stout beer (I usually use Guinness)
  • 3 cups beef broth
  • 3 carrots, peeled and cut into 2 inch pieces
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 1/4 lb baby Yukon gold potatoes, halved or quartered
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tsp fresh sage, minced
  • 2 Tbsp beef base (better than bouillon)
  • 2 Tbsp tomato paste
  • 1-2 Tbsp prepared horseradish
  • 1 Tbsp softened butter
  • 1 Tbsp all purpose flour

Instructions

  1. Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper.  Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan).  Brown on all sides, about 1-2 minutes per side, then turn off heat.  Remove beef to slow cooker.
  2. Pour beer and broth into hot pan and stir to loosen any browned bits.  Let sit for a few minutes while you add other ingredients.
  3. Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef.  Pour beer/broth mixture from the skillet into the slow cooker.  Cover and cook on LOW for 7 - 7 1/2 hours.
  4. Mix together butter and flour to form a pasty ball.  Remove lid, add horseradish and butter/flour mixture, stirring well.  Cover and continue cooking another 20-30 minutes, stirring occasionally.  Taste, and add additional salt and pepper as needed.
  5. Sprinkle with fresh parsley and serve!

recipe adapted >>>>>  here

Broccoli Apple Salad Recipe

Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



Ingredients

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
  • Dressing
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

Instructions

  1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
  2. For the salad:
  3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
  4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

recipe adapted >>>>>  here

Friday, May 13, 2011

Dairy-free Chocolate Chip Shortbread

Dairy-free Chocolate Chip Shortbread | #Dairy-free #Chocolate #Chip #Shortbread #Cakecookies #Sugarcookiesdecorated #Cupcakecookies #Cookiedecorating #Cookingrecipes #Icedcookies #Vegandesserts #Vegansweets #Veganeating #Veganbaking #Veganfoods #Vegantreats

Ingredients

  • 200 g dairy-free butter, (make sure it's a good tasting one!)
  • 1 tsp vanilla extract
  • 100 g caster sugar
  • 300 g plain flour, sifted
  • 1 tbsp cornstarch, or arrowroot powder
  • 75 g dark chocolate chips, (dairy-free)

Instructions

  1. Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
  2. Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined.
  3. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
  4. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
  5. Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes.
  6. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
  7. Leave to cool for at least 10 minutes before serving.

recipe adapted >>>>>  here

Sunday, May 8, 2011

Lemon Blueberry Layer Cake Recipe

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemonberrycake #Creamcake #Lemonblueberrylayercake #Layercakerecipes #Blueberryrecipesdessert #Lemonblueberrycupcakes #Bakingrecipescake #Cookingrecipes

Ingredients:
Cake
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature1
  • 1 Tablespoon vanilla extract
  • 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk3
  • zest + juice of 3 medium lemons4
  • 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
  • 1 Tablespoon all-purpose flour
Cream Cheese Frosting
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream6
  • 1 teaspoon vanilla extract
  • pinch salt
Directions:
  1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake: 
  1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  2. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  3. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting: 
  1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost: 
  1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make ahead tip: 
  1. Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
Recipe Notes:
  • This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
  • Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
  • Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
  • Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
  • 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
  • Use brick-style cream cheese. Not cream cheese spread.
  • Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Recipe Source : here

The Perfect Mango Strawberry Smoothie Recipe

The Perfect Mango Strawberry Smoothie Recipe | #Strawberrymangosmoothierecipe #Fruitproteinsmoothie #Smoothiedrinks #Smoothierecipeshealthy #Healthydrinks #Juicesmoothie #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Yummydrinks #Smoothieshakes

Ingredients

  • Mango smoothie layer:
  • 2 mangoes, diced
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired
  • Strawberry smoothie layer:
  • 1 1/2 cups chopped strawberries
  • 1 banana
  • 3/4 cup plain low fat Greek yogurt
  • 1/2 teaspoon fresh minced ginger
  • 1/2 cup coconut water
  • Ice, if desired

Instructions

  1. Place the mango, yogurt, ginger and coconut water in a blender.
  2. Puree the mixture until smooth and thick.
  3. Add ice if desired (this will make the consistency of your smoothie even thicker.)
  4. Transfer the mixture to a pitcher and store in the refrigerator while you make the strawberry smoothie.
  5. Place the strawberries, banana, yogurt, ginger and coconut water in the blender.
  6. Puree the mixture until smooth and thick.
  7. Add ice if desired.

recipe adapted >>>>>  here