Thursday, April 30, 2015

Healthy Vegan Chocolate Chip Muffins

Healthy Vegan Chocolate Chip Muffins | #Veganbananachocolatechipmuffins #Veganbananamuffinseasy #Veganbaking #Vegansweets #Vegancake #Veganfoods #Veganfoods #Veganbaking #Vegansweets #Vegandishes #Vegetarianrecipes #Veganeating

Ingredients

  • DRY INGREDIENTS:
  • 1 ½ cups unbleached all purpose flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup plus 2 tbsp cocoa powder (plain dark chocolate)
  • WET INGREDIENTS:
  • 1 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 3 oz. unsweetened natural apple sauce
  • 1 ½ tsp vanilla
  • ADD INS:
  • ½ cup vegan chocolate chips (I use Enjoy Life brand)

Instructions

  1. Pre heat the oven at 375 F
  2. In a large mixing bowl add all your dry ingredients.
  3. In a small bowl add the almond milk and apple cider vinegar and set aside
  4. In a separate smaller bowl add your coconut oil (melt in microwave for a few seconds if it is not already liquid) add the rest of the wet ingredients except the almond milk mixture.
  5. Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
  6. Spray your muffin tin with non-stick spray (unless it’s a non-stick pan) and spoon the batter evenly into 7 muffins. Top with extra chocolate chips if desired.
  7. Place in the oven and bake for 23 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
  8. Let cool at least 15 minutes before removing from the muffin pan.

RECIPE ADAPTED  >>>>>  here

Red Velvet Brownies With Cream Cheese Frosting

Red Velvet Brownies With Cream Cheese Frosting |  These are AMAZING! #M&mcookies #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Dinnerrecipes #Brownierecipeswithcocoapowder #Lemonrecipes #Chocolatebrownieswithcocoapowder #Lemonblondies #Chewyfudgebrownies #Softbrowniesrecipe



Ingredients

  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • ¾ cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1½ cups all-purpose flour
  • 1 (1-oz.) bottle red liquid food coloring
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting:
  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. reheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
  2. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.
  3. Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
  4. TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.

RECIPE ADAPTED  >>>>>  here


Monday, April 27, 2015

Quick and Easy Lemon Orzo with Parmesan and Peas


Quick and Easy Lemon Orzo with Parmesan and Peas | #Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipeshealthy #Parmesanbasilorzo #Lemonbutterorzo #Orzosidedish #Orzospinachparmesan #Lemongarlicorzo #Orzoasparagussalad


Ingredients

  • 1 1/2 Cups Dry Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic, minced
  • 3 Cups Chicken Broth
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Lemon, zested
  • Juice of Half a lemon
  • 1 1/2 Cups Peas
  • 1/3 Cup Grated Parmesan cheese, plus more for garnish
  • Fresh Cracked Pepper
  • Salt and pepper to taste

Instructions

  1. In a skillet over medium heat, add the olive oil and pasta.
  2. Cook, stirring occasionally until toasted, about 30-60 seconds.
  3. Add garlic and stir it in followed by thyme.
  4. Add the broth, a small amount at a time.
  5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
  6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
  7. Add the cheese and salt and pepper to taste and serve immediately.

RECIPE ADAPTED  >>>>>  here

Wednesday, April 15, 2015

Avocado Bacon and Eggs

Avocado Bacon and Eggs | #Avocadobaconandeggs #Healthyeating #Healthysnacks #Yummyfood #Cookingrecipes #Lowcarbrecipes #Ketosnacks #Breakfastideas #Avocadobaconandeggs #Healthybreakfastrecipes #Yummybreakfast #Breakfastdishes

Ingredients

  • 1 medium avocado
  • 2 eggs
  • 1 piece bacon cooked and crumbled
  • 1 tbsp low-fat cheese
  • pinch salt

Instructions

  1. Preheat oven to 425.
  2. Begin by cutting the avocado in half and removing the pit.
  3. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  5. Cook for 14-16 minutes. Serve warm.

recipe adapted >>>>>  here

Tuesday, April 14, 2015

The Best Steak Marinade

The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanksteakrecipes #Beststeakmarinadegrilling #Grilledsteakmarinaderecipes #Deersteakmarinade #Beefmarinaderecipe #Goodsteakmarinade #Venisonsteakmarinade

Ingredients

  • 1/2 cup soy sauce , (120ml)
  • 1/3 cup olive oil, (80ml)
  • 1/4 cup Worcestershire sauce, (60ml)
  • 1/4 cup minced red onion, (40g)
  • 2 tablespoons honey, (30ml)
  • 2 tablespoons sliced green onions, (10g)
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red wine vinegar
  • 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Instructions

  1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
  2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
  3. Add steak to a baking dish or large resealable plastic bag.
  4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
  5. Flip steak over and marinate an additional 30 minutes in the refrigerator.
  6. Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
  7. Discard marinade.
  8. Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
  9. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
  10. Pour reserved marinade over the steak or serve on the side.

recipe adapated >>>>>  here

Monday, April 13, 2015

Chicken Pad Thai

Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

Instructions

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here

Thursday, April 9, 2015

OVERNIGHT FRENCH TOAST RECIPE

OVERNIGHT FRENCH TOAST RECIPE | #Applepiefrenchtoastcasserole #Frenchtoastbakequick #Cremebruleefrenchtoast #Breakfastcasserolerecipes #Baconstuffedfrenchtoast #Creamcheesefrenchtoast #Blueberryfrenchtoastcasserole #Frenchtoastbakequick #Blueberrybreakfastcasserole #Breakfastideasforacrowd #Bakedfrenchtoastcasserole #Brunchideasforacrowd



Ingredients

  • FRENCH TOAST:
  • 1 loaf day old french bread (sour dough or challah work great too, about 10 cups)
  • 2 cups whole milk
  • 7 large eggs
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • Pinch of salt
  • TOPPING:
  • 1/2 cup salted butter (cubed)
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 cup berries (I used frozen)


Instructions

  1. Grease a 9×13″ casserole dish and set aside.
  2. Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours.
  3. In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate.
  4. When ready to bake, preheat oven to 350°F. Add the crumb topping on top of the bread and then evenly disperse the berries on top. Bake uncovered for 50-60 minutes, or until the top is lightly browned and the center is cooked through.
  5. Enjoy by itself or topped with syrup.

recipe adapted >>>>>  here


Sunday, April 5, 2015

30 Minute Mongolian Beef

30 Minute Mongolian Beef | #Shreddedbeefrecipes #Flanksteakrecipes #Mexicanshreddedbeef #Asianbeefrecipes #Mexicanbeefrecipes #Beefrollups #Shreddedbeefrecipes #Mexicanshreddedbeef #Beeftenderloinrecipes #Brownsugarmeatloaf #Elbownoodlerecipes #Mongolianbeefrecipe

Ingredients

  • 1 pound flank steak sliced against the grain and cut into 1/4 inch cubes
  • 1/8 cup cornstarch
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon canola or vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3/4 cup light or dark brown sugar
  • oil for frying
  • sliced green onions for garnished if desired

Instructions

  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  2. Heat sesame oil and canola or vegetable oil in a large skillet.
  3. Add in garlic and ginger and cook for 1-2 minutes.
  4. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  5. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  6. Heat oil until hot but not scorching.
  7. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  8. Remove from the oil with a slotted spoon and place on paper towels.
  9. Place beef in the sauce and toss to coat.
  10. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
  11. Serve immediately with green onions for garnish if desired.

recipe adapted  >>>>>  here

Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlvegetarian #Veganeggrolls #Vegetarianeggrolls #Eggrollrecipesvegetable #Eggrollwrapperrecipes #Howtocookfriedrice #Cabbageeggrolls

Ingredients

  • 1 tsp olive oil
  • 2 cups of savoy cabbage, chopped
  • 2 cups of shredded carrots
  • 2 cups of bean sprouts
  • 1 can of water chestnuts, chopped
  • 2 tbsp green onions, sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
  2. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
  3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
  4. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

recipe adapted >>>>>  here

Saturday, April 4, 2015

Creamy Tortellini with Spinach & Tomatoes

CREAMY TORTELLINI WITH SPINACH & TOMATOES #CREAMY #TORTELLINI #SPINACH #TOMATOES #delicious #food #recipes #steak #Quick_and_easy_dinner_recipes #Tortellini_recipes #Pasta_dishes #Creamy_beef_and_shells #Food_recipes_for_dinner #Ground_turkey_recipes

Ingredients

  • 1 lb cheese tortellini
  • 1 tbsp minced garlic
  • 1 cup chopped fresh spinach
  • 1 14.5 ounce can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
  2. While the tortellini is boiling, roughly chop the spinach.
  3. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
  4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  5. Cook and stir over medium high heat until the mixture begins to bubble.
  6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
  7. Add the creamy mixture into the the skillet along with the Parmesan cheese.
  8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  9. Add the drained tortellini and mix together gently.
  10. Serve and enjoy!

Recipe has been adapted from >>>>>  here

Wednesday, April 1, 2015

JAPANESE SOUFFLE PANCAKES RECIPE

JAPANESE SOUFFLE PANCAKES RECIPE | #Meatballrecipeseasy #Beefmeatballrecipes #Italianmeatballrecipeseasy #Porkandbeefmeatballs #Cookingrecipes #Cakerecipes #Hawaiiancakerecipe #Pineappledessertrecipes #Easypineapplecake #Cupcakecakes #Cakemixdesserts #Pineapplesunshinecakerecipes

Ingredients

  • VERSION 1: WITH BAKING POWDER
  • 6 tbsp cake flour
  • 2 1/2 tbsp skim milk
  • 1 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
  • 3 tbsp granulated white sugar
  • 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
  • VERSION 2: WITHOUT BAKING POWDER
  • 5 tbsp cake flour
  • 1 1/2 tbsp skim milk
  • 1 tbsp unsalted butter melted
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp granulated white sugar
  • 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
  • 1/4 tsp cream of tartar

Instructions

  1. Version 1
  2. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
  3. In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
  4. Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
  5. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
  6. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.
  7. Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
  8. Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
  9. Version 2
  10. In a medium bowl, add milk, melted butter, vanilla, and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
  11. In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar. I don't recommend skipping the tartar as it really helps to keep the egg whites stable so that the souffles don't collapse. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
  12. Using a spatula, scoop out one third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom, so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
  13. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
  14. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 4-5 minutes.
  15. Your pancakes are ready to flip when the surface looks completely cooked. The cakes will rise quite high (possible past the rim of the molds), but they will start to collapse slightly once you remove the lid and let out some of the heat. Be careful not to try to flip these too soon because they will collapse and will stay collapsed. Use a spatula or turner to flip the pancakes (while still in their molds). If you have batter spilling out when you flip these, then they are not ready to be flipped and will likely collapse. I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
  16. Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.

recipe adapted >>>>>  here