RECIPES

PEOPLE WHO GIVE YOU THEIR FOOD GIVE YOU THEIR HEART.

INGREDIENTS

• 1 medium  cauliflower  cut into small florets 
• 1 large egg
• 1/2 cup shredded Parmesan cheese
• 1 tsp Italian herb seasoning
• 2 thick slices of  cheddar cheese 

INSTRUCTIONS

• Preheat oven to 450°F. Place cauliflower in food processor and make crumbs. Place in microwave-safe bowl and microwave for 2 minutes until soft and  tender, stir it and cook for another 2-3 minutes until it is cooked evenly.

• Allow cauliflower to cool for a few minutes. Then add in egg and cheese. Stir to combine until smooth paste forms. Stir in seasoning. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper, shape into square bread slices about 1/3 inch thick using your fingers. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.

• Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you can  cook on the stove top as you would normally cook a grilled cheese placing cheese in between cauliflower toast . Enjoy!

INT source

Ingredients:

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
•  Scant 3/4 cup/140 grams dark brown sugar
• ⅔ cup/110 grams superfine sugar
• 1 large egg
• 1 ¾ cups plus 2 tablespoons/250 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon Maldon sea salt (or kosher salt)
• 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Directions:

1. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
2. Add the egg and beat over medium speed until evenly combined.
3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
4. Add the chopped chocolate and fold into the dough until evenly distributed.
5. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
6. The next day, heat the oven to 350 degrees.
7. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
8. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

IT Source

Ingredients:

1 teaspoon extra-virgin olive oil 1/2 small onion, finely chopped  1 carrot, finely chopped  1 celery stalk, finely chopped  1 garlic clove, minced  Coarse salt and ground pepper  14.5 ounces (430 ml) low-sodium vegetable or chicken broth  3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained  2 teaspoons red-wine vinegar

Directions:

* Take a medium saucepan and heat oil over medium. Add onion, carrot, celery, and garlic. * Sprinkle salt and pepper to taste and stir for about 3 to 5 minutes until the onion softens. * Add broth and bring to boil. Cook for 5 minutes. * Add lentils and cook for 3 to 5 minutes. The soup should thicken by then. * Stir in the vinegar.

Ingredients: 

1) 2 sticks unsalted butter.    2) 1 lb dark brown sugar. 

3) 2 eggs.    4) 2 tblspn vanilla extract. 

5) ½ tspn salt      6) 2 tspn baking powder. 

7) 2 cups all purpose flour.    8) 1 cup each of chocolate chips and nuts ( Pecan is excellent) 

Method: 

Turn oven to 350 degrees. Grease 9/9 inch pan. 

In a small saucepan melt butter until it turn golden brown.  

Turn of stove and pour the melted butter immediately in a mixing bowl and add brown sugar and whisk until smooth. Let it cool for few minutes. Then whisk eggs and vanilla extract until smooth and glossy. 

Now add dry ingredients and choco chips and nuts. Pour int to the pan and bake until the top is firm and check it by inserting tooth pick. Bake for 25- 30 minutes. 

When it is completely cooled cut into small bars or squares and enjoy. 

(IT Source) 

Ingredients 

• 2 tbsp olive oil 
• 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips 
• 1 red onion, cut into 8 wedges 
• 2 orange peppers, halved, deseeded and sliced thickly 
• 1 garlic clove, crushed 
• 100g long grain rice 
• 400g can chopped tomatoes 
• 300ml chicken stock 
• 4 tbsp ready-made pesto (you’ll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet) 

Method 

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside. 

1. Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving. 

( IT Source)

• 1 ¼ cups whole wheat flour, ¾ cup rolled oats 
• 1 teaspoon baking soda, ¼ teaspoon salt 
• ¼ teaspoon ground nutmeg, ½ cup maple syrup 
• ½ cup 1 stick Horizon organic butter, melted 
• 3 mashed ripe bananas, 2 teaspoons vanilla extract 
• 1 cup fresh or frozen blueberries if using frozen blueberries, do not thaw them before adding to the batter 

Instructions 

1. Preheat oven to 350F/180C. Line a muffin tin with paper liners or spray with nonstick cooking spray.  

1. In a large bowl, whisk together flour, oats, baking soda, salt, and nutmeg. 

1. In a separate bowl, stir together maple syrup, melted butter, mashed bananas, and vanilla  

1. Add the wet ingredients to the dry ingredients and stir until just combined (be careful not to over-mix the batter). The batter will be slightly lumpy, which is fine! 

1. Gently fold blueberries into the batter. Divide batter evenly among prepared muffin cups. The muffins do not rise very high, so be sure to fill the muffin cups pretty full! 

1. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. 

1. Tip: these muffins freeze very well, so wrap any extras tightly in plastic wrap and freeze for up to 3 months. 

(Adopted Recipe) 

Ingredients:

1/2 cup vegetable broth

1 tblsp each maple syrup, cornstarch, peanut oil, fresh ginger minced, chili oil, sesame oil,

2 teaspoons reduced-sodium soy sauce

1 cup shiitake mushrooms, sliced

2 green onions, white parts only, chopped

Green Onions (Scallions) 1 Bunch

6 cloves garlic, minced, 1 teaspoon peppercorns

1 (14 ounce)  silken tofu, cut into 1-inch cubes

3 tablespoons peanuts, chopped

Direction:

Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.

Heat peanut oil in a wok over medium-high heat. Add mushrooms,, green onions, garlic, ginger, and Sauté until aromatic, about 1 minute. Add  soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.

Transfer cooked tofu to a serving dish; drizzle chili oil and sesame oil on top. Top with chopped peanuts.

( i t source)

Ingredients:

4 large sweet potatoes, peeled, cut into 1-inch cubes
1 tbsp olive oil,Salt and pepper
1 cup of pom. seeds,1/2 cup pumpkin seeds
1/2 cup feta cheese

For the dressing:

2 tbsp pom. Juice, 2 tbsp red wine vinegar
1 tbsp honey, 2 tbsp olive oil, Salt and  ground pepper.

Preheating the oven to 400 degrees F (204 degrees C). Place the sweet potatoes on a large baking sheet covered with parchment paper or foil. Drizzle with olive oil and toss them until they are well coated. Season with salt and pepper. Can also add a dash of dried rosemary. Roast the for about 20-30 minutes, stirring them occasionally until they are tender. Remove & let it cool.

Once cooled, place  them in  bowl with the pomegranate seeds, pumpkin seeds and feta cheese (you can leave out the cheese or use another cheese of your choosing).

For dressing, whisk together the pomegranate juice, red wine vinegar, honey, olive oil, salt and pepper in a small bowl. Before serving, drizzle the dressing over the salad and gently toss. Serves six.

( Edited)

Ingredients ( Serves 4)

• 2-3 cups of filling: leftover cooked veggies, shredded meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers., • 2 teaspoons butter or vegetable oil

• 4 large 9-10-inch flour tortillas , • 2 cups shredded cheese (any cheese of your choice)

Method
1. Filling: Pick a few of the above suggested fillings, to make 2-3 cups total filling. If using leftovers, warm them in the microwave or skillet over a medium heat. If using raw ingredients, cook before making the quesadillas. Transfer the filling to a bowl and cover to keep warm.

2. Melt 1/2 teaspoon of butter or oil in a skillet : Ironically, the key to crispy quesadillas is less fat in the pan, not more. To make them crispy use just enough to coat the bottom of the skillet – about 1/2 teaspoon of butter or oil. Warm it in the skillet over a medium-high heat.

3. Add the tortilla, and top with cheese:Lay one tortilla in the skillet and sprinkle with 1/2 cup of cheese.

4. Add the filling: Spread 1/2 cup of filling in a single layer over half of the tortilla. Spreading over half makes the quesadilla easier to fold, and adding it as the cheese melts gives the filling time to warm, if it has cooled a bit.

5. Watch for the cheese to melt:Once the cheese  started melting  begin lifting a corner of the tortilla to check the underside. When you see golden-brown spots  underside of the tortilla, your quesadilla is ready

6. Fold the quesadilla in half:Use the spatula to fold in half, sandwiching the filling.

7. Transfer to a cutting board and slice into wedges:If serving immediately, slice into wedges. If you’re preparing several quesadillas for a crowd, slide them un-cut onto a baking sheet and keep warm in a 200°F oven – slice before serving.

8. Wipe the pan clean and repeat:Clean the pan, melt another bit of butter, and repeat the above steps.

Ingredients

• 100 gms broccoli, 1 cup almond flour

• ½ cup coconut flour optional, ½ tsp red chili powder

• ½ tsp freshly ground pepper, 4 tsp flaxseeds

• ½ cup water, 1 tsp salt as per taste

Method: wash the broccoli head and chop the florets. In a food processor, grind the florets to fine pieces. Transfer the fine broccoli to a mixing bowl and add almond flour. Thereafter, add pepper and chili powder to it.

In another bowl, add flaxmeal and 2 tsp of water and let it sit for 2 mins.

Mix all together. Do not add all the water at once, slowly add water until the mixture is just damp. Let it stand for 8-10 mins so that the flaxmeal absorbs water and form dough.

Heat  oven to 325 degree F and spray the muffin tray with baking spray.

Transfer the mixture to the muffin pan and bake it for 15-18 mins.

Do a toothpick test to check if the muffins are cooked. Enjoy.

INGREDIENTS

• 5 small potatoes, peeled and sliced

• ½ medium onion, minced

• 1 small zucchini and 5 medium mushrooms, sliced

• 1½ cups green/red peppers, sliced thin

• 3 whole eggs, and 5 egg whites, beaten

• Pepper and garlic salt with herbs, to taste

• 3 ounces shredded part-skim mozzarella cheese

• 1 Tbsp. low-fat Parmesan cheese

• Vegetable cooking spray

INSTRUCTIONS

1. Preheat oven to 375 °F., Cook potatoes in boiling water until tender., In a nonstick pan, add vegetable spray and warm at medium heat., Add onion and sauté until brown., Add vegetables and sauté until tender but not brown., In a medium mixing bowl, slightly beat eggs and egg whites, pepper, garlic salt and low-fat mozzarella cheese., Stir egg-cheese mixture into the cooked vegetables., In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to pan. Sprinkle with low-fat Parmesan cheese and bake until firm and brown on top, about 20–30 minutes., Remove omelet from oven, cool for 10 minutes and cut into five pieces. ( serves 5)

( serve 1-2 people)

You will need approximately:

1 cup red or green lentils, dry
2 cups chicken broth,
3-4 thin slices of garlic
1 medium onion thinly sliced
½ tsp. lemon zest (optional)
2 tbs. fresh lemon juice
Salt and pepper to taste

Place all ingredients in a pot and cook and pulse until smooth, if necessary. Serve immediately. Garnish with paprika and fresh dill, if desired and Enjoy.

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INGREDIENTS:

1 large egg, beaten,

1/4 c. all-purpose flour

3/4 c. panko bread crumbs,

1/3 c. freshly grated Parmesan

2 tsp. lemon zest,

1 tsp. dried oregano

1/2 tsp. cayenne pepper, Kosher salt

Freshly ground black pepper,

2 boneless skinless chicken breasts

DIRECTIONS:

Place eggs and flour in two separate shallow bowls.

In a third shallow bowl, combine panko, Parmesan, lemon zest, oregano, and cayenne.

Season with salt and pepper.

Working one at a time, dip chicken into flour, then eggs, and then panko mixture, pressing to coat.

Place in air fryer basket and cook at 375° for 10 minutes.

Flip chicken, and cook for another 5 minutes, until coating is golden and chicken is cooked through.

1 Package Chocolate mix ( 18.5 oz), plus ingredients to prepare batter

1 Cup whipping cream, chilled

1/3 cup chocolate syrup, fresh fruits to garnish ( optional)

1. Prepare cakes according to instructions , 2 layers of 8-9 inch each, cool completely.

2. Beat whipping cream in a bowl with electric mixer at high speed until it thickens. Gradually add chocolate syrup while beating until soft peak forms.

To assemble , place one layer of cake on a plate, spread half of cream on top. Set 2^nd layer of cake on top of it and spread the remaining cream over it. Garnish with fresh fruit and store in refrigerate until its time to Enjoy!

Ingredients

• ½ cup butter or margarine

  • ½ cup packed brown sugar

  • 4 tablespoons golden syrup or corn syrup

  • 3 cups rolled arts

  • ¼ cup raisins

Directions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. In a saucepan over a low heat, combine the butter, brown sugar, and golden syrup. Cook, stirring occasionally until the butter and sugar melted. Stir in the oats and raisins until coated.

3. Pour the mixture into a 7 or 8-inch baking pan – the mixture should be about 1-inch thick

4. Bake for 30 minutes, or until the top is nice and golden. Cut into squares, then let them cool completely before removing from the pan.

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