Tuesday, March 31, 2015

Vegetarian Ramen

Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes


  • 8 cups good low-sodium vegetable broth (this is my favorite by far)
  • 1 ounce dried shiitakes (15-20 mushrooms)
  • 1/4 cup low-sodium tamari or other good soy sauce
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2-inch piece fresh ginger, peeled and minced
  • 1 tablespoon good butter
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin (rice wine)
  • 10 ounces baby spinach
  • 4 eggs
  • 10 ounces sliced fresh shiitake mushrooms
  • 4 servings fresh or dry ramen noodles*
  • One 6-ounce package baked tofu, at room temperature
  • 2 to 3 scallions, white and green parts sliced
  • Gomasio (sesame salt)
  • Toasted sesame oil with hot chili


  1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
  2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
  3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
  4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
  5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
  6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
  7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
  8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Tuesday, March 24, 2015

Slow-Cooker Chicken Cheesesteaks

Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencrockpotrecipesslowcooker #Crockpotmealschicken #Chickenphillycheesesteakcrockpot #Chickencheesesteakcrockpot #Crockpotchickenphillycheesesteak #Crockpotchickensandwiches #Crockpotchickenphillycheesesteak #Phillychickensandwichcrockpot


  • 1 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 + ½ - 2 pounds boneless, skinless chicken breasts
  • coarse salt and fresh black pepper
  • 2 large yellow onions, sliced in half moons
  • 2 fire roasted (jarred) red peppers, sliced on the thicker side
  • 2 jalapeno peppers, seeds and stems removed, minced, optional
  • 2 cloves garlic, minced
  • For Serving:
  • hoagie rolls
  • butter, for toasting
  • american, provolone or sharp cheddar cheese
  • refrigerator pickles
  • hot sauce


  1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
  2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
  3. Add the onions, peppers, and garlic.
  4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
  5. To Serve:
  6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown.
  7. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

recipe adapted >>>>>  here

Wednesday, March 18, 2015


REAL MEXICAN SHRIMP TACOS | #Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrecipes #Buffaloshrimplettucewraps #Ketoshrimprecipes #Pescatarianrecipes #Buffaloshrimprecipes #Shrimprecipeshealthy #Codfishtacos


  • 500 g cocktail shrimp
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice freshly squeezed
  • 2 teaspoons raw honey
  • 6 cloves garlic ran through a press
  • 1/2 teaspoon orange zest
  • 1-3 teaspoons pickled chipotle
  • 1 teaspoon white wine vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
  • 3 tablespoons water
  • 12 15-minute keto & grain free tortillas or
  • 12 suuuper pliable gluten free 'flour' tortillas
  • avocado sliced
  • limes
  • 1 batch pico de gallo salsa


  1. Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
  2. Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
  3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

RECIPE ADAPTED  >>>>>  here

Tuesday, March 17, 2015

Carrot Cake Cheesecake

Carrot Cake Cheesecake | #Turtlecheesecakerecipes #Carrotcakecheesecake #Lemoncheesecakerecipes #Keylimecheesecakerecipe #Lemoncurddessert #Lemoncurdcheesecake #Tastyvideosdesserts #Stuffedgarlicbread #Cakevideos #Redvelvetcheesecake #Carrotcheesecakerecipe #Partyfood


    Cheesecake Mixture
  • 1 tsp vanilla extract
  • 1 1/2 tsp all-purpose flour
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 (8 oz) pkg cream cheese, softened well (but not melted)
  • 2/3 cup granulated sugar
  • Carrot Cake
  • 1 tsp vanilla extract
  • 1 1/3 cups finely grated carrots
  • 1/2 tsp baking powder
  • 2/3 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/8 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • Topping
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans (optional)
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 Tbsp sour cream
  • 2 oz cream cheese , softened
  • 1 Tbsp butter , softened


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.

  2. For the cheesecake mixture:

  3. In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
  4. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.

  5. To assemble cheesecake:

  6. Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.

  7. For the topping:

  8. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.

recipe adapted >>>>>  here

Wednesday, March 11, 2015

Strawberry Popsicles

Strawberry Popsicles | #Strawberrypopsicles #Dessertrecipes #Cookingrecipes #Frozendesserts #Deliciousdesserts #Icecreamrecipes #Ovendriedstrawberries #Strawberrysyruprecipe #Freezedriedstrawberries #Bakingstrawberriesoven #Healthypopsiclerecipes #Cookedstrawberries


  • 1 cup fresh strawberries
  • ¼ cup sugar
  • 1 Tbls lime juice


  1. Slice strawberries into small pieces. Sprinkle with sugar and let sit for 20 minutes until juicy.
  2. Add lime juice and mash strawberries with a fork or blend until smooth if desired.
  3. Pour into molds, (or paper cups if you don't have molds), and Freeze!

RECIPE ADAPTED  >>>>>  here

Sunday, March 1, 2015

Easy Ravioli Bake Recipe

Easy Ravioli Bake Recipe | #Easymeals #Casserolerecipesfordinner #Easycasserolerecipes #Easydinnerrecipesforfamily #Dinnerideaseasy #Bakedraviolirecipe #Lastminutedinnerideas #3ingredientbakedravioli #Familymealplanning #Cookiedoughfrosting #Easyraviolibake #Raviolilasagna


  • 1 (25 oz bag) frozen ravioli
  • 1 (24 oz jar) marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/3 cup parmesan cheese for sprinkling (optional)


  1. Preheat your oven to 400 degrees and grease a 9x13 baking dish.
  2. Spread about 3/4 cup of your marinara sauce into the bottom of your baking dish.
  3. Arrange half of the frozen ravioli in a single layer over the sauce.
  4. Top with half of the remaining sauce and half of the mozzarella cheese.
  5. Repeat the layers starting with what's left of the frozen ravioli. Finish by topping with the remainder of the sauce and mozzarella. Sprinkle with parmesan if you'd like.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 15 minutes, or until the cheese is bubbly and starting to brown.
  7. Let it cool for 5-10 minutes, and then serve alone or with garlic bread, salad or veggies. Enjoy!

Recipe has been adapted from >>>>>  here