Spicy Lemon Pepper Pasta with Broccoli

Servings: 1   Time:

Ingredients:

• fettucini
• 2 tsp olive oil
• 1 1/2 cups fresh broccoli florets
• 1/4 cup sliced sundried tomatoes (oil packed)
• 1/2 tsp hot red pepper flakes
• 1 tsp fresh lemon juice, or more to taste
• 1-2 pinches kosher salt, or to taste
• black pepper, to taste

Directions:

1. Cook pasta as directed on packaging in well-salted water.
2. Meanwhile, chop the broccoli florets into small pieces and slice the tomatoes.
3. When pasta is nearly done, heat a wok over medium-high heat until it's quite hot. Add oil and broccoli and toss to coat, adding more oil as needed. 
4. After 1-2 minutes, add tomatoes and pepper flakes.
5. Let cook for another 2 minutes undisturbed, then toss. Repeat until colour is even throughout vegetables and broccoli is a bright green and tender.
6. Drain pasta and add to the wok, adding just enough oil to coat the pasta, if needed.
7. Add lemon juice and salt to taste.
8. Plate and grind fresh black pepper and serve immediately.

Notes:

• Makes for nice room temperature pasta so would be good for picnics, work, etc.

Source: veganyumyum.com

Silver dollar pancakes

Servings: about 25 cakes, for 2 persons  Time:

Ingredients:

• 1 1/2 cup soymilk
• 1 tbsp sugar
• 2 tbsp oil
• 1 cup spelt flour (or all purpose)
• 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp extract (any flavour; vanilla, orange...)

Directions:

1. Add all ingredients to blender and blend for a few seconds until combined. Scrape down sides and blend some more.
2. Preheat oven to lowest setting and put an oven-safe plate on the middle rack.
3. Heat a non-stick skillet over medium heat for a few minutes. Pour batter directly into the center of the ungreased heated pan. For silver dollar sized cakes, make a 2 1/2 to 3 inch diameter.
4. When you see bubbles forming after a few minutes and the colour change from white to dull yellow, flip to other side.
5. While cooking, keep finished cakes in the oven so as to keep them warm until completion.

Notes:

• if using all-purpose flour, add more liquid as it absorbs more moisture than spelt flour

Source: veganyumyum.com

Thai Chicken 'Mole'

SERVINGS: 2  TIME:

INGREDIENTS:

• 1 cup Thai spicy peanut sauce*
• 1/2 cup chicken stock
• 2 lbs chicken breasts, boneless and skinless
• 1/2 cup jack and cheddar cheese, grated
• 1 handful roasted peanuts, chopped
• 1 birds eye chili, sliced 

DIRECTIONS:

1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken, cover in the sauce and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with peanuts and chilies, with a bed of rice of choice. 

NOTES:

• *Thai spicy peanut sauce ingredients:
• 1 tbsp peanut oil
• 1 tbsp panang curry paste or red curry paste
• 1/4 cup coconut milk
• 1/4 cup chicken stock
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp chili sauce (or 1 birds eye chili, sliced)
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 2 tbsp peanuts (roasted and crushed)
• *Thai spicy peanut sauce directions:
1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
3. Add everything else and simmer to thicken it a bit, about 2 to 3 minutes.

SOURCE: closetcooking.blogspot.com

Strawberry butter

SERVINGS: 2 cups  TIME: 10 minutes

INGREDIENTS:

• 1 cup salted butter
• 1/4 cup icing sugar
• 1/2 cup chopped strawberries 

DIRECTIONS:

1. Use an electric mixer to beat butter and sugar until creamy.
2. Add strawberries and beat until mixed. 

NOTES:

• Refrigerate until serving.

SOURCE: Sweet Paul

Doenjang jjigae (soy bean paste stew)

SERVINGS: 6-8  TIME: 1 hour

INGREDIENTS:

• 700 grams Napa cabbage (half of a medium size napa cabbage)
• 1 zucchini
• 1 large potato
• 1/2 cup soy bean paste
• 1 cup vegetable broth
• 6 cups water
• 2 green chili pepper
• 5-6 cloves garlic
• 3 tbs flour
• 1 sprig green onion, finely sliced

DIRECTIONS:

1. Put cabbage directly into boiling water, stirring for 20 seconds. Boil it for a minute with the lid open.
2. Remove and rinse in cold water to clean any remaining dirt. Gently squeeze out excess water.
3. Chop into bite size pieces and put in a large pot.
4. Add soy bean paste, all vegetables except the green onions, tofu, flour, and broth. Mix well.
5. Add water, broth, and flour and bring to a boil for 20 minutes over medium high heat. Add additional soy bean paste or flour to taste and thicken consistency, if desired. This recipe makes a fairly mild version.
6. Add tofu.
7. Lower heat and simmer for another 20 minutes.
8. Garnish with green onions and serve with rice.

Grilled vegetables

Asparagus bundles

INGREDIENTS:

• 1 bunch asparagus
• balsaic dressing
• 5 slices prosciutto
• Romano cheese, grated

DIRECTIONS:

1. Toss 1 large bunch of uncooked, trimmed asparagus spears with a balsamic dressing
2. Wrap bundles of 5 spears each in small slices of prosciutto.
3. Grill until lightly charred.
4. Sprinkle with cheese.

Yam fries
INGREDIENTS:

• yams or sweet potatoes
• olive oil
• rosemary

DIRECTIONS:

1. Scrub skins of yams.
2. Microwave on medium, just until potatoes start to soften, 3 to 4 minutes.
3. Cut into thick wedges and toss with olive oil and pinches of finely chopped fresh rosemary.
4. Grill, turning over once, over medium heat until tender and lightly charred

Peppers
INGREDIENTS:

• red and green peppers
• olive oil
• balsamic dressing
• goat cheese
• capers

DIRECTIONS:

1. Core and quarter peppers.
2. Generously brush with olive oil.
3. Grill over medium-high heat until tender. 
4. Drizzle with balsamic dressing, crumble goat cheese overtop, and sprinkle with capers.

Braised onion and butter pasta sauce

SERVINGS: 4   TIME: 1hr 30min

INGREDIENTS:

• 8 tbsp (1 stick) unsalted butter
• 1 1/2 lb yellow onions, halved and sliced about 1/4-inch thick
• 1 tbsp sugar
• 1/4 cup Madeira wine
• 3/4 lb hot cooked pasta
• salt, for serving
• grated parmesan, for serving

DIRECTIONS:

1. Warm butter over medium heat in a large pan.
2. Add onions and cook, stirring occasionally until soft and translucent.
3. Stir in the sugar and reduce the heat to low or medium-low. Cook onions very gently for about 1 hour, stirring occasionally. Allow to caramelize to a deep shade of amber.
4. Stir in the Madeira, cook for a couple of minutes to combine, and then add pasta to the pan.
5. Toss well.
6. Serve with a generous sprinkling of salt and grated cheese.

NOTES:


SOURCE: Orangette

Sweet and spicy bacon

SERVINGS:   TIME: 50 - 65 minutes

INGREDIENTS:

• 1 1/2 tbsp packed light brown sugar
• Rounded 1/4 tsp cayenne
• Rounded 1/4 tsp freshly ground black pepper
• 1 lb thick-cut bacon (about 12 slices)

DIRECTIONS:

1. Position an oven rack in the middle position and preheat oven to 350 degrees.
2. In a small bowl, stir together brown sugar, cayenne, and black pepper.
3.  Arrange the bacon slices in one layer on the rack of a large broiler pan or on a rimmed baking sheet covered with aluminum foil.
4. Bake for 20 minutes. 
5. Turn the slices over and sprinkle them evenly with the spiced sugar. Continue baking until crisp and deep golden, about 20-35 minutes more, checking every 5 minutes.
6. Transfer to paper towels to drain before serving.

NOTES:

SOURCE: Orangette

Brown buttered corn

SERVINGS: 4  TIME: 20 minutes

INGREDIENTS:

• 3 ears corn, shucked
• 4 tbsp margarine
• 4 sprigs thyme (preferably lemon)
• kosher salt

DIRECTIONS:

1. Stand one ear of corn vertically on a cutting board or inside a large bowl, using a sawing motion, run a large knife down the ear, to remove the kernels. Using the back of the knife, scrape the bare cob to release its juices. Repeat with the remaining corn.
2. In a medium saucepan, melt the margarine over medium heat. Add thyme and cook, stirring frequently, until the margarine turns a deep shade of amber and smells nutty.
3. Add corn kernels, their juices, and a large pinch of salt. Stir well.
4. Cover the pot and reduce heat to medium-low, cooking until corn is tender (about 5 minutes).
5. Remove and discard the thyme and season to taste with salt. Serve hot.

NOTES:

• Optional: garnish with finely sliced green onions.

SOURCE: Orangette

Popovers

SERVINGS: 12  TIME: 45 minutes

INGREDIENTS:

• 4 tbsp (1/2 stick) unsalted butter, melted
• 6 eggs, lightly beaten
• 2 cups milk
• 2 cups all-purpose flour
• 1 tsp salt

DIRECTIONS:

1. Preheat oven to 450. Prepare pan by pouring 1/2 tsp of butter into each cup.
2. In a bowl, whisk together eggs and milk, then whisk in 2 tbsp of butter.
3. In a large bowl, whisk together flour and salt.
4. Whisk in the egg mixture, vigorously until smooth, about 2 minutes.
5. Divide the batter among the prepared cups and bake for 20 minutes.
6. Reduce heat to 325 ad bake for another 15 minutes.
7. Remove from oven and invert pan onto a wire rack. Let cool. 

NOTES:

• For baking in a muffin pan, fill three quarters way. 
• Serve with browned butter or strawberry butter

SOURCE: Williams Sonoma

Mango-peach-apricot Fizz

SERVINGS: 4  TIME: 5-10 minutes

INGREDIENTS:

• 1 ripe mango
• 1 ripe peach
• 2 large rip apricots
• 500 ml ginger ale or sparkling water

DIRECTIONS:

1. Peel mango and cut flesh away from the central stone. Roughly chop and put into a blender or food processor.
2. Cover the peach and apricots with boiling water and leave for about 30 seconds, then drain and cool under cold running water. Slip off skins. Roughly chop and discard stones, and add to the mango.
3. Pour enough ginger ale or sparkling water to cover the fruit, then process until completely smooth. Pour in the remaining ginger ale and process again.
4. Quickly pour into tall glasses, preferably over crushed ice. Serve immediately.

NOTES:

• Optional: garnish with a mint leaf
• Use different fruits

IMAGE & RECIPE SOURCE: besthealthmag.ca

Banana cake with cream cheese icing

SERVINGS: 10  TIME:

INGREDIENTS:

• 1/2 cup salted butter (if unsalted, add 1/4 tsp salt with the flour)
• 1 1/2 cup sugar
• 1 cup ripe banana, mashed (about 2-3 large bananas)
• 1/2 tsp vanilla extract (1 tsp natural vanilla essence)
• 2 large eggs
• 1/3 cup + 1 tbsp buttermilk
• 1 1/2 cup self-raising flour
• 1/2 tsp baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Grease the sides and base of a 22cm round springform pan. Line base of the pan with parchment paper.
3. Place butter, sugar, banana, vanilla, and eggs in a food processor. Process for about 2 minutes.
4. Scrape down sides and add buttermilk and pulse to combine.
5. Sift flour, salt (if using) and baking soda together into a large bowl. Add flour mixture to food processor and combine.
6. Pour batter into prepared pan.
7. Bake for 50 to 60 minutes, or until skewer inserted in the center of the cake comes out clean.
8. Cool on rack.
9. Spread cooled cake with the cream cheese icing (see notes below).

NOTES:

• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 1 1/2 cups icing sugar
• 1 1/2 tsp lemon juice
  
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juiceto combine. Spread icing over top and sides of the cooled loaf. 
• Optional: add fresh fruit on top (i.e. passionfruit pulp)

SOURCE: exclusively food

Steak Diane

SERVINGS: 2  TIME:

INGREDIENTS:

• 2 fillet steaks (about 160-180g each)
• 2 tsp oil
• Salt, pepper, and garlic, to taste
• Garlic
• 2 tbsp brandy
• 1 tbsp butter
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 3 tbsp cream
• Chopped chives or parsley, to garnish 

DIRECTIONS:

1. Season steaks with salt and pepper. 
2. Rub down with garlic.
3. Place steaks in a large freezer bag and pound to tenderize, until about 3/4cm thick.
4. Heat oil in a non-stick frying pan and cook steaks over medium-high heat until done to your liking.
5. Loosely cover steaks with foil and set aside.
6. Bring pan to medium heat and add brandy, butter, Worcestershire sauce, mustard, lemon juice, and cream. Stir until well combined and then let simmer until the sauce reaches desired consistency, stirring occasionally.
7. Return steaks and any juices to pan. Reheat if necessary, and turn over to coat in sauce.
8. Place on plates, pouring extra sauce atop and garnish with herbs.

NOTES:

• Serve with potato gratin.
• The sauce is strongly flavoured so add extra cream if a milder flavour is desired.

SOURCE: Exclusively Food

Potato gratin

SERVINGS:   TIME:

INGREDIENTS:

• 250g potatoes (about 2 small potatoes)
• salt and pepper, to taste
• 30g peeled and very thinly sliced onion
• 1/2 cup grated cheddar cheese, loosely packed
• 1/4 cup cream

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Lightly grease two 1-cup capacity ramekins. Cut 2 strips of baking paper approximately 3cm wide and long enough to extend along the base and up over the sides of each ramekin (used to lift gratin out). Place in ramekin. Line whole base with baking paper.
3. Peel potatoes and slice very thinly. Line one layer in each ramekin (about 1/4 potato). Season with salt and pepper.
4. Top with more slices with about 1/3 of the onion.
5. Divide the cheese into two equal portions. Use one portion to layer throughout and the other portion to sprinkle over the top.
6. Drizzle cream over the gratins.
7. Cover each ramekin with greaseproof paper and bake for about 55 minutes, or until potato is tender and cheese is golden.
8. Run a sharp knife around the inside of each ramekin to loosen and lift, using the baking paper strip handles, onto a warm serving plate. Gently pull base baking paper out from under the gratins.

NOTES:

SOURCE: Exclusively Food

Browned butter

SERVINGS:   TIME:

INGREDIENTS:

• Butter
• Optional: herbs, sea salt, pepper, spices... 

DIRECTIONS:

1. In a small pan, gently heat the butter until it turns a nutty brown colour. Strain and let cool.
2. When it is set, whip it in a mixer until fluffy. 
3. Add optional ingredients, if desired, in.
4. Roll in parchment paper to slice and serve.

NOTES:

• If there is no time to wait for it to cool: place some ice in a large bowl and place under the mixing bowl as you whip to cool down fast

SOURCE: sheeatsbears.blogspot.com

Fried rice

Servings: 3  Time: 20 minutes

Ingredients:

• 3 3/4 cup cooked rice, cold long grain
• 2 large egg substitute or tofu
• 1 tbsp + 2 tsp peanut oil
• 2 1/2 tbsp onion, finely minced (about 1/2 small onion)
• 10g garlic cloves, peeled and crushed (about 2 medium cloves)
• 3/4 cup frozen peas and corn kernels, thawed
• 1/3 cup finely chopped green onions
• 1 tbsp + 3 tsp soy sauce
• salt, to taste

Directions:

1. Beat egg substitute and season with a pinch of salt.
2. Heat 1tbsp oil in a wok in medium to high heat and pour egg substitute. Scramble with a bit of soy sauce and set aside.
3. Turn up heat to high and add remaining oil.
4. Add onions, tossing until lightly brown (about 3-4minutes).
5. Add rice and garlic, toss for 2 minutes.
6. Add peas, corn, green onions, egg substitute, soy sauce, and salt to wok. Toss ingredients until heated through (about 1 minute).

Source: Exclusively Food

Banana bread

SERVINGS: 1 loaf  TIME: 1h30m

INGREDIENTS:

• 1 3/4 cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup soft butter
• 2/3 cup white sugar
• 1 egg, beaten
• 2 ripe bananas, mashed 

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In another bowl, mix butter and sugar.
4. Mix in the egg and then the mashed bananas.
5. Combine the dry ingredients into the wet. Add nuts, dried fruits, chocolate chips, etc., if desired.
6. Lightly coat a 9-inch springform pan with butter and flour. Pour batter in evenly.
7. Bake for about one hour or until toothpick comes out clean.

NOTES:

• Very light and crispy; goes well with tea/coffee
• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 2/3 cup icing sugar
• 1 1/2 tsp lemon juice
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juice to combine. Spread icing over top and sides of the cooled loaf.

SOURCE: sheeatsbears.blogspot.com

Roasted sweet potato wedges

SERVINGS: 2  TIME: 25-30 minutes

INGREDIENTS:

• 1 medium sized sweet potato
•  1/16 tsp cinnamon
• 1/8 seasoning salt
• 1/8 tsp ground cumin
• 1/16 tsp pepper
• 1/8 tsp garlic powder
• 1/8 cup olive oil
• 1 tsp maple syrup

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Cut sweet potato in half, lengthwise, and then chop into wedges.
3. Put wedges into a large ziplock bag.
4. Combine all seasoning ingredients and pour into bag. Shake well.
5. Place on baking pan, ensuring the wedges don't overlap.
6. Bake for 20-25 minutes, flipping wedges once during baking time.

NOTES:

• Baking time varies, depending on how thick your wedges are.

SOURCE:

Chunky tomato sauce

Servings:   Time:

Ingredients:

• 10 pearl onions, cut in halves
• 1/2 cup red wine
• 5 cloves garlic, minced
• 1 rib celery, cubed
• 1 Chinese eggplant, cubed
• 1 can canned tomatoes
• 1 pinch of sugar
• 1 bird's eye chili, minced
• Olive oil
• Kale, chopped
• Parmesan substitute, to taste

Directions:

1. Simmer the onions in red wine, let reduce until almost no liquid is left.
2. Add a bit of olive oil, then garlic, and saute for a few minutes.
3. Add celery and eggplant. Cook for a few minutes.
4. Add tomatoes, sugar, and chili. Let simmer for about 30 minutes. Add about 1/4 cup olive oil, let warm through.
5. Add kale just before serving.
6. Top with parmesan substitute.

Source: sheeatsbears.blogspot.com

Tres Leches Cake

 SERVINGS: 6  TIME:

INGREDIENTS:

• unsalted butter, room temperature, for coating the baking dish
• 3 large eggs, separated
• 1/2 cup sugar
• 1/2 cup all-purpose flour, sifted
• 1/2 can (14 oz) sweetened condensed milk
• 1/2 can (12 oz) evaporated milk
• 1/2 cup whole milk
• 3/4 cup heavy cream
• 1/2 tbsp confectioner's sugar
• 1/2 tsp vanilla

DIRECTIONS:

1. Preheat oven to 325 degrees. Butter a 8x8 inch glass baking dish. 
2. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. 
3. In another bowl, beat egg whites to soft peaks.
4. Using a rubber spatula, fold whites into yolks until almost combined.
5. Gently fold in flour (don't over-mix).
6. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
7. Poke many holes in cake with a toothpick. Cool cake 20 minutes.
8. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate overnight.
9. To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar and vanilla to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

NOTES:

IMAGE AND RECIPE SOURCE: creamandsugar.ca