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CHICKEN AND MUSHROOM FLORENTINE PASTA
January 27, 2020

CHICKEN AND MUSHROOM FLORENTINE PASTA

Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine. INGREDIENTS: 6 small chicken breasts Flour, salt and pepper, for dredging 1 pound fettuccine, cooked according to package directions 4 Tablespoons olive oil 1/3 cup flour 2 Tablespoons butter 2 cups chicken stock …

Pasta
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by CookDiaries
Potato Leek Soup
January 24, 2020

Potato Leek Soup

INGREDIENTS: 3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces 7 cups low sodium chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt …

Soups & Salads
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by CookDiaries
Food for the Gods
January 24, 2020

Food for the Gods

Ingredients:

  • 1 1/4 cups all-purpose flour sifted
  • 1 cup butter about 2 sticks
  • 1 cup granulated sugar white, sifted
  • 1 cup brown sugar
  • 3 pieces raw eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dates chopped
  • 1 cup walnuts chopped

Instructions:

  • In a mixing bowl, combine the flour, baking soda, baking powder, and salt then mix well.
  • Cream the butter in a separate mixing bowl and add the sugar (white and brown) while continously mixing until texture becomes fluffy.
  • Beat-in the eggs on the mixing bowl with butter and sugar then continue mixing until everything is well distributed.
  • Gradually add the flour-baking soda-baking powder-salt mixture while continously mixing (don’t forget to scrape the sides with a silicon spatula).
  • Put-in the dates and walnuts then mix until well distributed.
  • Preheat oven to 350 degrees Fahrenheit
  • Grease the baking pan and pour-in the batter.
  • Bake for 10 minutes then pull down the temperature to 300 and continue baking for 35 minutes or until done (you may use the toothpick technique)
  • Remove from the oven and allow to cool down
  • Slice and wrap individually if desired.
  • Serve. Share and enjoy!

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Image Source:*panlasangpinoy.com

Source:panlasangpinoy.com

Desserts
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by CookDiaries
Pastitsio | baked greek pasta with lamb
January 24, 2020

Pastitsio | baked greek pasta with lamb

A delicious Greek inspired, baked pasta dish made with penne pasta, lamb bolognese and a béchamel sauce. Ingredients: 2 tablespoons olive oil 1 large onion, diced 2 pounds ground lamb ( or use half ground beef or ground turkey )  2 teaspoons kosher salt, more to …

Pasta
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by CookDiaries
Lemon-crumbed fish with fennel, parsley and caper salad
January 24, 2020

Lemon-crumbed fish with fennel, parsley and caper salad

INGREDIENTS: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle 2 garlic cloves, finely chopped Finely grated zest of 2 lemons, plus lemon juice to drizzle 1 cup (70g) fresh breadcrumbs 2 tsp chopped lemon thyme or regular thyme leaves 2 tbs grated …

Seafood
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by CookDiaries
HEALTHY FROZEN STRAWBERRY DESSERT RECIPE
January 24, 2020

HEALTHY FROZEN STRAWBERRY DESSERT RECIPE

Ingredients:

For the crumbs:

  • 6 Tbsp Ghee, melted
  • 1 1/2 Cups Oat Flour (GF if needed)
  • 1/2 Cup Coconut sugar, packed
  • 3/4 Cup Pecans finely chopped

For the filling:

  • 2 Egg whites
  • 3/4 Cup Monkfruit (or granulated sweetener of choice)
  • 15 oz Frozen whole strawberries partially thawed
  • 2 Tbsp Lemon juice

Instructions:

  1. Preheat your oven to 375 degrees.
  2. In a large bowl, mix together all of the crumb ingredients.
  3. Spread the crumbs evenly onto a baking sheet and bake until golden brown, about 15-20 mins, stirring twice during the cooking process.
  4. While the crumbs bake, place all of the strawberry filling ingredients in large bowl and beat on high until it thickens, about 10 mins. I used my Kitchenaid stand mixer, set it to high and walked away and let it do it’s thang.
  5. Once the crumbs are finished, spread them in the bottom of 9×13 pan, reserving 1 cup for the top.
  6. Pour the filling onto the crumb base and smooth.
  7. Sprinkle with the remaining crumbs.
  8. Freeze it until set, about 4 hours.
  9. DEVOUR.

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Image Source:*foodfaithfitness.com

Source:foodfaithfitness.com

Desserts
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by CookDiaries
Classic Cheese Lasagna
January 24, 2020

Classic Cheese Lasagna

What You Need: 1 container (32 oz.) POLLY-O Original Ricotta Cheese 3 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 1/2 cup KRAFT Grated Parmesan Cheese, divided 1/4 cup chopped fresh parsley 1 egg, beaten 1 jar (24 oz.) CLASSICO Tomato and …

Dinner & Lunch
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by CookDiaries
Sheepherder’s Breakfast
January 23, 2020

Sheepherder’s Breakfast

Ingredients: Directions3/4 pound bacon strips, finely chopped 1 medium onion, chopped 1 package (30 ounces) frozen shredded hash brown potatoes, thawed 8 large eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese Directions: In a large skillet, cook bacon and onion over …

Breakfast
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by CookDiaries
Apricot and raspberry clafoutis
January 23, 2020

Apricot and raspberry clafoutis

This gorgeous French dessert recipe, traditionally made with cherries, gets a seasonal twist with sweet apricots and raspberries. The fruit is cooked in a light batter which becomes puffed and golden in the oven – serve warm with ice cream for a delicious summer treat.

Ingredients:

  • 50g butter, plus extra for greasing
  • 375g apricots (about 11 fruits), halved and stoned
  • 100g caster sugar, plus 1 tsp
  • 3 large eggs
  • 100g plain flour, sifted
  • 150g raspberries
  • icing sugar, for dusting (optional)
  • vanilla ice cream or whipped cream, to serve (optional)

How do it :

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 24cm quiche dish (not loose bottomed) or round baking dish.
  2. Melt half the butter in a frying pan over a low-medium heat. Add the apricots and sprinkle over 1 tsp caster sugar. Cook for 2-3 mins, stirring occasionally, until softened slightly and beginning to turn golden. Set aside to cool slightly.
  3. Melt the remaining butter in a microwave or small saucepan. In a large bowl, whisk the eggs with the 100g caster sugar until light and frothy. Fold in the flour with a metal spoon, then gently stir through the melted butter. Scatter approximately half of the apricots and all of the raspberries over the base of the baking dish. Evenly pour the batter over the fruit, then add the remaining apricots, cut-side up, pressing into the batter at various angles.
  4. Bake for 30 mins until golden, set and puffed up. Serve warm with a dusting of icing sugar, if using, and vanilla ice cream or whipped cream,if you like.

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Image Source:*realfood.tesco.com

Source:realfood.tesco.com

Desserts
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by CookDiaries
Pasta with Sausage, Basil and Mustard
January 23, 2020

Pasta with Sausage, Basil and Mustard

Ingredients: 1 pound penne, rigatoni or medium shells 1 tablespoon extra-virgin olive oil 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds) 3/4 cup dry white wine 3/4 cup heavy cream 3 tablespoons grainy mustard Pinch of crushed red pepper …

Pasta
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by CookDiaries