dishes recipes 02

Baked Chicken Wonderful ánd Surprisingly  Baked Chicken ! These  Baked Chicken  breásts come out perfect eách ánd every time! Sáy goodbye to dry chicken with this eásy recipe for tender ánd flávorful  Baked Chicken  breásts. Ingredients 4 boneless, skinless chicken breásts trimmed of excess fát 1 cup máyonnáise (or Greek yogurt for á heálthier option) 1 cup pármesán cheese (or shárp Cheddár, or Asiágo) divided 1 tsp seásoning sált 1/2 tsp bláck pepper 1 tsp gárlic powder Instructions Cut eách chicken breást into 3 lárge chunks or strips. Pláce chicken breást strips/chunks in á bowl of milk/buttermilk. Let it soák for 20 -30 min or overnight. Preheát oven to 375 F. In á smáll bowl, combine the máyonnáise, 1/2 cup of pármesán cheese ánd seásonings. Pláce chicken into á 9x13 báking dish ánd spreád the mixture evenly on top of the chicken breásts, ánd sprinkle with remáin pármesán. Báke for ábout 40-45 minutes, or until cooked through. You cán álso finish them off u...

Caramel Pесаn Pumрkіn Cаkе Recipe Ingrеdіеntѕ     Fоr Pumрkіn Cake:     3/4 сuр (180 ml) canola оr vеgеtаblе oil     4 large еggѕ     1 сuр (200 g) white grаnulаtеd ѕugаr     1 tѕр vanilla еxtrасt     1 15-oz саn (425 g) рumрkіn рurее     2 сuрѕ (250 g) all-purpose flоur     4 tѕр (16 g) bаkіng роwdеr     1 tѕр grоund сіnnаmоn     1/2 tsp grоund nutmеg     1/4 tѕр ѕаlt     1 recipe 'Sаltеd Cаrаmеl Buttеrсrеаm'     1 rесіре 'Home-Made Cаrаmеl Sаuсе'     1 1/2 сuрѕ (190 g) сhорреd ресаnѕ     саrаmеl chocolates, fоr gаrnіѕh Instructions   Prеhеаt thе oven to 350F аnd рrераrе 3, 8-іnсh round саkе раnѕ by ѕрrауіng the ѕіdеѕ wіth a baking ѕрrау аnd lіnіng the bоttоmѕ wіth parchment рареr. In a lаrgе mixing bоwl, whіѕk together thе oil, eggs, sugar and vanilla fоr 2...

Best Keto Bread Recipe Ingredients 1 1/2 Cup àlmond Flour we get ours on àmàzon 6 Làrge eggs Sepàràted 4 tbsp Butter melted 3 tsp Bàking powder 1/4 tsp Creàm of Tàrtàr You càn omit this. It only slightly improves the breàd. 1 pinch sàlt Instructions Preheàt oven to 375. Sepàràte the egg whites from the yolks. àdd Creàm of Tàrtàr to the whites ànd beàt until soft peàks àre àchieved. In à food processor combine the egg yolks, butter, àlmond flour, bàking powder ànd sàlt. Mix until combined. This will be à lumpy thick dough until the whites àre àdded. àdd the beàten egg whites to the mixture ànd further process. Be càreful not to over mix! Once the whites àre incorporàted stop mixing. (If you do not hàve à food processor you càn use à blender. You càn try by hànd but it might be tough to pull off) get full recipe >> h ttp://www.newsearth.org/2016/10/29/best-keto-bread-recipe-1g-net-carbs-per-slice-weight-loss-programes

Easy Crockpot Chicken Fajitas INGREDIENTS 2 1/2   pounds   boneless skinless chicken breasts 1   10-ounce can   diced tomatoes 1   4-ounce can   diced green chiles 2   tablespoons   homemade taco seasoning   or 1 packet of store-bought taco seasoning 3   bell peppers,   sliced into long strips juice of 1 lime INSTRUCTIONS Add diced tomatoes and diced green chiles into the slow cooker. Place the chicken breasts on top and season them with taco seasoning. Cover and cook on high for 3 hours. Add the sliced bell peppers on top of the chicken, cover and cook for 1 more hour. Remove the chicken from slow cooker and shred with a fork. Transfer the shredded chicken back into the slow cooker. Add freshly squeezed lime juice, mix everything together and taste. Season with salt if necessary. Source this recipe here

How To Make Almond Milk Ingredients 1 cup (150g) almonds, soaked overnight 2 medjool dates, pits removed 1 tsp vanilla extract pinch cinnamon pinch salt 3 cups (750 ml) water Instructions Strain soaked almonds and add to blender with dates, vanilla extract, cinnamon, salt and  fresh water. Blend for 1-2 minutes. Place nut milk bag over a big bowl, and pour half your almond milk blend into the bag. Squeeze to strain the milk. Continue squeezing until you can no longer milk anymore liquid. Remove "almond pulp" from nut milk bag, and pour 2nd half of blend into bag. (Save almond pulp for baking). Continue the process of squeezing as described in Step 2. Pour freshly squeezed milk back into blender (for easy transfer into a bottle). Transfer milk to air tight bottle and store in the fridge. Source recipes @twospoons.ca

Sweet Potato and Sprouts Filo Pie Serves 6⁠⠀ INGREDIENTS⁠⠀ - 750g sweet potatoes⁠⠀ - 1 tbsp rapessed oil⁠⠀ -1 onion, finely chopped⁠⠀ - 1 clove of garlic, minced⁠⠀ - 250g Brussels sprouts, washed and quartered⁠⠀ - 75g spinach⁠⠀ - 1 tbsp tomato paste⁠⠀ - 1 tbsp dried oregano⁠⠀ - 1/2 tsp ground cumin⁠⠀ - 1 tin chickpeas⁠⠀ - 2 tins chopped tomatoes⁠⠀ - salt and pepper⁠⠀ - 8 sheets filo pastry⁠⠀ - spray oil⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat the oven to 200C. 
Boil the sweet potato cubes for 4 minutes until they begin to soften. Drain well and set aside.⁠⠀  Meanwhile, heat the oil in a large frying pan, and add the onion and sprouts. Cook for 4 minutes or until soft but not browned, then add the garlic and cook for a further minute. Stir in the sweet potatoes, spinach, tomato paste, oregano, cumin, chickpeas and tinned tomatoes. Stir well and transfer to a heatproof baking dish.⁠⠀ Spray the sheets of filo with spray oil. Roughly scrunch the sheets and place on top of the sprout and sweet potato mix...

Seedy Cinnamon Breakfast Muffins Serves 12⁠⠀ INGREDIENTS⁠ ⠀ - 2 large eggs⁠⠀ - 150ml plain yogurt⁠⠀ - 100g applesauce⁠⠀ - 1 ripe banana⁠⠀ - 4 tbsp maple syrup⁠⠀ - 3 tbsp rapeseed oil⁠⠀ - 1 tsp vanilla essence⁠⠀ - 6 dates, chopped⁠⠀ - 3 tbsp dried cranberries⁠⠀ - 200g plain flour⁠⠀ - 60g oats⁠⠀ - 3 tbsp mixed seeds, plus extra for sprinkling⁠⠀ - 1 1/2 tsp baking powder⁠⠀ - 1 1/2 tsp ground cinnamon⁠⠀ - 1 tsp bicarb of soda⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat the oven to 180C. Line a 12-hole muffin tray with muffin papers.⁠⠀ In a bowl, whisk the eggs, yogurt, applesauce, banana, maple syrup, oil and vanilla together until well combined. Stir in the dates and cranberries.⁠⠀ In another bowl, mix the flour, oats, baking powder, bicarbonate of soda, cinnamon and seeds. Gently stir the wet ingredients into the dry. Don’t beat the mixture, but ensure there are no streaks of flour.⁠⠀ Spoon the batter into the muffin tray to ¾ full. Sprinkle the tops with the extra seeds. Bake for 25 minutes or until risen an...

Homemade Taco Cups Ingredients -6 tortillas (regular or gluten-free) about 15 cm in diameter -1 tbsp vegetable oil -1 onion, chopped -2 cloves of garlic, minced -3 cups cooked lentils (*see recipe notes) -1 cup chopped bell pepper (color of your choice) -1 cup chopped cherry tomatoes -Spice mixture: 2 tsp onion powder, 1 tsp ground cumin, 1 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp brown sugar, 1/4 tsp red pepper flakes, salt and pepper to taste -1 tbsp soy sauce (gluten-free if necessary) -1/2 tbsp balsamic vinegar -1/3 cup plant-based milk or cream -3 tbsp tomato paste -Vegan cheese sauce or cheese of choice (to taste) Instructions Put tortillas in heat-resistant bowls and bake them in the oven at 390° Fahrenheit for about 15 minutes until they are lightly browned. The taco cups will firm up after they cooled down. In the meantime, chop the vegetables. Heat oil in a frying pan, add the onion and fry for about 1-2 minutes. Add garlic and bell pepper and fry over medium heat for ab...

Roasted Tomato Avocado Toast Recipe:  4 plum or 12 cherry tomatoes olive oil 1 bunch of fresh basil 1 lemon 3 ripe avocados 4 slices of sourdough bread 4 handfuls of rocket Method You can do this part the night before. Preheat the oven to 150ºC/gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil. Roast slowly for 1½–2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they’re good with pasta, salads, – almost everything. When you’re ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon. Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together. Toast the bread, then divide between 4 plates and generously spread on the avoc...

Crispy veggie spring rolls Ingredients: 1 package of spring rolls wrapper, thaw based on package instructions 4 cups of shredded cabbage 2 cups of shredded purple cabbage 1 package firm tofu, cut into strips 8-10 caps mushrooms, sliced 2 carrots, shredded 2 teaspoons soy sauce salt ~ oil for frying 1 tablespoon cornstarch + 2 tablespoons water . Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, set aside for 15 mins. Repeat with purple cabbage. In a heated nonstick pan, no oil with low-medium heat, pan fry tofu until golden brownand set aside. Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, turn heat off. Squeeze cabbages to remove as much liquid as possible and get ready for wrapping😀 Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond. . How to (roll like a burrito): - Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper. - Pick up the bottom (the s...

Mouth watering pasta bowl Ingredients: 1/2 lb. pasta 1/4 cup olive oil 1 small onion finely chopped 4 to 5 cloves garlic minced 1 pint cherry tomatoes sliced lengthwise 1 tsp salt 1/2 tsp pepper 1 tsp dried oregano 1 tsp dried basil 1 cup dry white wine 1/3 cup pitted kalamata olives roughly chopped (some whole) 1/2 cup marinated sun-dried tomatoes 2 cups (packed) baby spinach 2 tbsp capers (drained) Juice of 1/2 lemon 2 tbsp (packed) fresh parsley chopped. Cook pasta in salted water to al dente. Meanwhile in a large pan, add oil and onion, cook around 8 to 10 min until translucent. Add garlic, cook 1 min. Add tomatoes and seasonings, stir, cook 5 min. Add wine, stir, let reduce by half (gently bubbling away). Add olives, sun-dried tomatoes and spinach. Stir and cook until spinach is just wilted. Add cooked pasta, lemon juice, capers, stir. Serve and top with parsley. Drizzle with bit of olive oil and more lemon juice if desired. . Source: @janetsmunchmeals

Creamy ramen bowl with crispy tofu 🍃Kombu dashi⁣ ~ 8 caps of shiitake mushrooms⁣ ~ 2oz* dried kombu, clean with a slightly damp towel⁣ ✔️In a pot with 8-10 cups of water, place both ingredients in & turn on the heat. Right before it comes to a hard boil (a crucial step to prevent the stock from turning slimy), turn off heat & drain stock to a bowl, set aside. Save leftover in a jar, if needed. ⁣ 🍃Ramen 6-8 stalks chopped scallions, white & green parts separated ⁣ 1.5 tablespoons grated ginger⁣ 1 tablespoon finely minced garlic⁣ 4 tablespoons ground sesame seeds (used a small pestle & mortar)⁣ 1 tablespoon *hot bean sauce/paste 'doubanjiang'⁣ 1 tablespoon white miso paste⁣ 4 cups of ginger miso broth  4 cups kombu stock⁣ 1-2 cups of unsweetened plant based milk (used cashew)⁣ toasted sesame oil ✔️In a heated pan with 3 tablespoons sesame oil, sauté white part of scallions, garlic & ginger until fragrant. Add miso broth, kombu stock, miso paste, hot bean sau...

Creamy and comforting Vegan Mac n Cheese 400g squash, baby pumpkins and/or carrots 1 can light coconut milk 1/2 cup vegetable stock 1/3 cup nutritonal yeast 4 garlic cloves, minced 1/2 lemon, juiced 2 tsp smoked paprkia 1 tsp mustard Pinch of sea salt and black pepper 1.5 tbsp tapioca flour 2.5 cups pasta of choice 'Parmesan' Topping 1 cup panko breadcrumbs 1/4 cup nutritonal yeast 2 tbsp butter Preheat oven to 180•c and roast squash for 30 mins, until you can pierce easily with a knife. I find it easiest roast my squash whole and unpeeled then scoop out the flesh, but you can peel and chop before roasting if you prefer. Keep the oven on. Add roasted squash flesh to blender with coconut milk, stock, nutritonal yeast, garlic, lemon juice, smoked paprika, mustard and salt n pepper. Blend on high until smooth and creamy. To prepare the topping heat a skillet or frying pan to a medium heat. Melt butter and add panko breadcrumbs, stirring until toasted and golden. Set aside. To a fo...

Strawberries and cream cheese crostini - Simple lunch for spring or a delicious appetiser for guests! Strawberries n cream crostini 1 baguette, sliced into rounds 1 cup strawberries, sliced 1/4 cup basil leaves 3 tbsp balsamic vinegar 1/2 tsp freshly ground black pepper Macadamia cashew soft cheese 1 cup cashews 1/4 cup macadamia nuts 1/2 cup nutritional yeast 1 lemon, juiced 1/2 tsp sea salt 1 tsp apple cider vinegar Soak cashews and macadamia nuts in boiling water for 20 mins. Drain, then add to a food processor with all other ingredients. Process on high until smooth and creamy. Keep in an airtight jar in the fridge for up to a week. . To make the crostini, toast bread slices. Spread over soft cheese. Place sliced strawberries on top and sprinkle with black pepper. Garnish with basil leaves and balsamic vinegar. Source: @bos.kitchen

Easy Blueberry Crisp Recipes Filling 3 cups fresh blueberries 3 tbsp coconut sugar 2 tbsp tapioca starch Crust 2 cups rolled oats (if gluten free use gluten free oats) 1.5 cups pecans 1/4 cup coconut sugar 1 tsp baking powder 1/2 cup vegan marg or solid coconut oil Grease a 9 inch tart tin. Preheat oven to 180•c. Prep filling by mixing blueberries, coco sugar & tapioca starch in a bowl. Set aside. To make the crust, add oats, 1 cup of pecans and coco sugar to a food processor-pulse until it forms a fine crumb.Transfer to a bowl and mix through baking powder. Add in vegan marg or solid coconut oil and rub through with fingers to form the crumb.Hold back 1/2 cup of the crumb for the topping. Press crust into tart tin. Add blueberries to the crust, making sure not to add any of the liquid at the bottom of the bowl. Roughly chop the remaining 1/2 cup of pecans. Add to leftover crumb and sprinkle over the crust. Bake for 25 mins, then cover with foil for the last 20 mins. Allow to cool,...

Blood orange curd tart Crust 1 cup hazelnuts 1.5 cup oats 2 tbsp carob/cacao powder 1/3 cup coconut oil 3 tbsp maple syrup 3 tbsp water Filling 3 blood oranges, juiced 1 tbsp beet powder (optional) 4 tbsp cornflour 1 tsp vanilla extract 1 can coconut milk 4 tbsp water 2 tsp agar agar Prepare crust by blending hazelnuts, oats and carob until finely ground. Add in maple syrup, coconut oil and water and pulse until a dough is formed. Press into greased tart tin. Prepare filling by mixing orange juice, beet powder, cornflour and vanilla into a smooth paste in a small bowl. Add coconut milk, water and agar to a small pan and simmer until thickened. Turn up the heat and add cornflour mix once bubbling. Stir continuously, until thick and glossy. Remove from the heat and pour into tart shell. Chill in the fridge to set and top with vegan meringues and blood oranges. Source: @bos.kitchen

Chocolate Chip Pumpkin Cream Cheese Muffins  Ingredients 1 3/4   cups   flour 1   teaspoons   baking soda 1/4   teaspoon   salt 2   teaspoons   ground cinnamon 1/4   teaspoon   ground ginger 1/4   teaspoon   ground cloves 1/4   teaspoon   ground nutmeg 8   ounces   canned pure pumpkin 1/2   cup   dark brown sugar 1/4   cup   granulated sugar 1/2   cup   vegetable oil 2   large eggs 1   teaspoon   pure vanilla extract 1   cup   Mini Chocolate Chips   (divided) 8   oz   cream cheese   , room temperature 1/4   cup   sugar 1   egg 1   tablespoon   milk 1   teaspoon   pure vanilla extract Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Preheat the oven to 350 degrees. In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, van...

Pumpkin Cream Cheese Pie Bars Ingredients SHORTBREAD CRUST: 2   cups   Pillsbury BEST™ All Purpose Flour 1/2   cup   powdered sugar 1/4   teaspoon   salt 1   cup   Crisco® Baking Sticks All-Vegetable Shortening PUMPKIN PIE FILLING: 1   can   29 oz pumpkin puree 2   cans   12 oz each evaporated milk 4   eggs 2   teaspoons   vanilla extract 1 1/2   cup   sugar 1   teaspoon   salt 1   tablespoon   pumpkin pie spice CREAM CHEESE SWIRL: 8   oz.   cream cheese 3/4   cup   powdered sugar 2   teaspoons   milk Instructions HEAT oven to 350°F and lightly grease a 9x13 inch pan. COMBINE flour, powdered sugar and salt using a food processor or a pastry blender by hand. Drop in pieces of cold Crisco shortening and pulse until it looks evenly coarse. (About 8 pulses should do it.) POUR into baking dish and press flat. (You can use the bottom of a glass or measuring cu...

Leftover Mashed Potato Pancakes With Cheese INGREDIENTS 2 cups cold mashed potatoes 2 large eggs 2 oz finely shredded cheddar cheese 6 tablespoons flour or more depending on how creamy your potatoes are Oil or nonstick cooking spray, for frying INSTRUCTIONS Make potato cake batter: Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks. Shape cakes: With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them. Cook cakes: Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot. NOTES Don’t let the cakes stand for too long once their cooked, as they will ...

Tangerine pound cake INGREDIENTS: 1/2 cup melted vegan butter or margarine 1/2 cup sugar of choice Juice and pulp of 1 tangerine 1/2 cup unsweetened vegan yogurt 1 tbsp vanilla extract 1 tsp orange peel 2 cups of flour 2 tsp baking powder Pinch of salt Juice of 1 tangerine for cake wash Orange peel for the top Icing: 1/2cup powdered sugar + 5tbsp soy milk ⠀ METHOD: 1. Mix well all the wet ingredients for the batter and then add flour, baking powder and salt. 2. Bake it at 180C (356F) for 40minutes 3. Poke whole in the cake and pour tangerine juice on it and let it soak and cool 4. Mix powdered sugar with the milk for icing and pour on the cake when it’s cooled, grate some orange peel on it This article and recipes adapted from this   site