Cake in a mug
Ingredients: 4 tbs self-raising flour 2 tbs sugar 2 tbs cocoa 1 egg 3 tbs milk 3 tbs vegetable oil 1/2 tsp vanilla essence 1 tbs milk chocolate chips Method: In a large mug, place all the dry ingredients and mix well with a spoon. …
Recent Posts
Vegan Buffalo Wings Recipe
Ingredients: Chicken “Meat” 1 cup vital wheat gluten 2 tbsp nutritional yeast 1 tsp onion powder ½ tsp salt ½ tsp poultry seasoning ¾ cup vegetable broth, I made mine with bouillon 2 tbsp tahini 2-3 cups of vegetable broth, I made mine with bouillon Spicy Batter 2 eggs worth ofegg replacer …
Beetroot Risotto
Ingredients:
- 1/2 Cup Chopped Sweet Onion
- 1 Cup Beet Puree (about 3 cooked small beets, processed)*
- 1 Cup White Arborio Rice
- 3 Cups Progresso Vegetable Cooking Stock
- 1 TB Fresh Chopped Mint
- 1 Tsp Minced Garlic
- 1/2 Tsp Cinnamon
- 1/4 Tsp Allspice
- 1/4 Tsp Black Pepper
Instructions:
- Heat a seasoned cast iron skillet over medium high heat. Add the chopped onion, allow to sweat for 3 minutes, then add the processed beets and stir.
- Now add the uncooked rice to the skillet and allow the rice to absorb the beet juices for about 3 more minutes, then add the mint, garlic, cinnamon, allspice, and pepper. Stir.
- Now add 1/2 cup of the cooking stock to the skillet. Keep the heat to a medium low setting. Stir in the stock then just allow the rice to absorb the liquid. Once most of the stock has been absorbed and the rice is bubbling in the middle, add another 1/2 cup of stock. Continue this process for the full 3 cups of stock, adding half a cup at a time and stirring it in.
- The rice will be soft and creamy when complete. Top with additional chopped mint if desired and serve.
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Image Source:*strengthandsunshine.com
Source:strengthandsunshine.com
EASY DESSERT IDEA: BANANA COMPOTE
Ingredients: 6 very ripe bananas 1 cup sugar 2 cinnamon sticks Instructions: Cut the bananas into round slices. Place the banana slices in a pot, cover with sugar and submerge the cinnamon sticks into the bananas. Cook on the stovetop on low heat (with the …
Our Favorite Stuffed Pepper Soup
Ingredients: 1 tablespoon olive oil 1 cup diced onion 2 cups diced peppers (red or green or a combination of both) 1 tablespoon chopped garlic 1 1/2 pounds lean ground beef 1 1/2 teaspoons salt Black pepper to taste 1 – 1 1/2 teaspoons cumin (depending on taste) 2 teaspoons dried oregano …
TERIYAKI SALMON WITH SRIRACHA MAYO
INGREDIENTS:
- 1 lb. salmon filet
- 1/4 cup soy sauce
- 2 Tbsp. water
- 1/2 Tbsp. toasted sesame oil
- 1 inch fresh ginger
- 1/2 tsp minced garlic
- 2 Tbsp. brown sugar
- 2 Tbsp. rice wine
- 1 tsp cornstarch
- 1/4 cup mayonnaise
- 2 Tbsp. sriracha hot sauce
INSTRUCTIONS:
- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
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Source:budgetbytes.com
Oreo pancakes recipe
Ingredients: For The Pancakes 160g plain flour 25g cocoa powder 4 eggs 50g crushed Oreos, middles removed 2 ½ tsp baking powder 275ml milk 25g melted butter 2 eggs For The Filling 300ml whipped cream 50g Oreos and Oreo Minis 100g cooled melted chocolate Method: To …
One Pot Creamy Chicken and Mushroom Pasta
Ingredients: 1 tbsp. olive oil 1 lb. boneless skinless chicken breast, sliced 2 tsp. grill seasoning 1 onion, diced 4 cloves garlic, minced 8 oz. cremini mushrooms, sliced 3 1/2 cups fat free chicken broth 8 oz. high fiber pasta (break spaghetti or linguine in half) 1/2 cup Parmesan cheese 1/4 cup half and half …
CREAMY SHRIMP FAJITA PASTA SKILLET
INGREDIENTS :
- 1 package (16 ounces) pasta, cooked
- 2 tablespoons olive oil, divided
- 3 bell peppers, sliced
- 1 small onion, sliced
- 1 pound small shrimp, peeled and deveined
- 1 package McCormick® Fajitas Seasoning Mix
- 1 can (14 ounces) diced fire roasted tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded Cheddar cheese
- Chopped cilantro, optional
INSTRUCTIONS:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add peppers and onions and saute until tender. Remove from skillet and set aside. Add remaining oil to skillet and cook shrimp 2 to 3 minutes or just until pink. Sprinkle shrimp with 1 tablespoon Seasoning Mix and remove from skillet.
- Add tomatoes, broth, cream, cream cheese and remaining Seasoning Mix to skillet. Cook over medium-high heat, stirring occasionally, until cream cheese is melted and sauce has thickened slightly. Add Cheddar cheese and stir until melted.
- Add cooked pasta, peppers and shrimp to skillet. Cook and stir until heated through. Serve immediately, sprinkling with cilantro, if desired.
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Source:mccormick.com
Dark chocolate-cherry cheesecakes
Ingredients: graham cracker crumbs ⅔ cup(s) plain lowfat Greek yogurt 14 Tbsp, divided low fat cream cheese 8 oz, at room temperature egg(s) 2 large sugar ⅔ cup(s) vanilla extract 1 tsp unsweetened frozen sour red cherries 10 oz, or sweet cherries sugar 1 Tbsp …