Recent Posts

10-MINUTE CREAM CHEESE PASTA
April 30, 2020

10-MINUTE CREAM CHEESE PASTA

Ingredients: 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…) 3/4 cup (150 grams) cream cheese* 1/4 cup (30 grams) grated parmesan, plus more to serve 1 Tbsp olive oil, plus more to serve 1-2 garlic cloves, minced or pressed 1/2 cup (120 ml) cooking water, plus more if needed salt and pepper, to taste 1/4-1/2 tsp chili flakes, or according to taste (optional) Instructions: In …

Pasta
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by CookDiaries
Chai Spice Keto Mug Cake
April 30, 2020

Chai Spice Keto Mug Cake

Ingredients: Base 1 large egg 2 tablespoons butter 2 tablespoons almond flour 1 tablespoon erythritol 7 drops liquid Stevia ½ teaspoon baking powder Flavor 2 tablespoons almond flour ¼ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon clove ¼ teaspoon cardamom ¼ teaspoon vanilla extract Instructions: Get your mug ready! Of course I had to choose this fitting …

Desserts
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by CookDiaries
Easy Bruschetta Recipe for Bell Pepper Bruschetta Crostini
April 30, 2020

Easy Bruschetta Recipe for Bell Pepper Bruschetta Crostini

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 4 bell peppers – red, orange, green and yellow bell peppers, finely chopped
  • 1 onion, small red, or half of a large one, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tomato, Roma, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For the toasts:

  • 1 long narrow loaf of Italian bread, sliced
  • 3 tablespoons extra virgin olive oil

Instructions:

  • Heat the oil in a large skillet. add onion and bell peppers, all at once. Cook over medium-high heat for about 10 minutes, stirring occasionally.
  • Add garlic, tomato, balsamic vinegar and basil and cook 5 more minutes.
  • Add salt and pepper to taste.
  • Serve now, or refrigerate for later or freeze now. 

IF SERVING NOW – Prepare the crostini toasts:

  • Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.
  • Put the cookie sheet under broil. Don’t do anything else. Just stand there and keep checking the bread and don’t let burn. It only takes a couple of minutes.
  • After the toasts are lightly browned, remove from the oven.  They are ready to use anytime.
  • Pile high with bruschetta and serve!
  • You can make ahead and keep the toasts in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.

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Image Source:*veganinthefreezer.com

Source:veganinthefreezer.com

Appetizers
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by CookDiaries
Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes
April 29, 2020

Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes

Ingredients: COD FILLET 4 cod fillets, each weighing 100g olive oil CANDIED TOMATOES 8 plum tomatoes 1 shallot, chopped 2 garlic cloves, chopped 5 basil leaves, roughly chopped lemon zest, or orange zest (optional) salt pepper POLENTA MOUSSE 50g of polenta flour 100g of water 75g of milk 25g of butter …

Seafood
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by CookDiaries
HEALTHY PUMPKIN PIE BARS
April 29, 2020

HEALTHY PUMPKIN PIE BARS

INGREDIENTS: CRUST 1.5 cups almond flour, superfine 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 tablespoons coconut oil, melted 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/8 teaspoon salt FILLING 1/2 cup coconut sugar 1 cup pumpkin puree 3 large eggs, beaten 1 …

Desserts
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by CookDiaries
Kale Pesto Pizza
April 29, 2020

Kale Pesto Pizza

INGREDIENTS:

Pizza

  • 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough (I used Trader Joe’s)
  • 2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese
  • 1 cup lightly packed kale, chopped into small, bite-sized pieces
  • 1 teaspoon olive oil
  • Optional garnishes: red pepper flakes

Kale pesto (yields about 1 ½ cups, which will probably leave you with extra)

  • 3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
  • ¾ cup pecans or walnuts
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2 to 3 cloves garlic, depending on their size
  • ¾ teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste
  • ½ cup olive oil

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Image Source:*cookieandkate.com

Source:cookieandkate.com

Dinner & Lunch
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by CookDiaries
Chorizo Penne Pasta in Tomato Sauce Recipe
April 28, 2020

Chorizo Penne Pasta in Tomato Sauce Recipe

Ingredients: 100 gm penne pasta 6 tomatoes or 1 cup tomato puree 1 tsp chopped garlic Salt and black pepper to taste 1 Tbsp olive oil 1 cup chorizo, chopped A few sprigs fresh basil Parmesan shavings How to Make Chorizo Penne Pasta in Tomato …

Pasta
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by CookDiaries
Strawberry & Toasted Coconut Morning
April 28, 2020

Strawberry & Toasted Coconut Morning

Ingredients: 2 cups unsweetened coconut milk drink 2 cups organic frozen strawberries 2 tablespoons coconut shavings (divided) 1 tablespoon lemon juice 1 scoop organic & delish strawberry burst protein powder (optional, but I love it!) 1 teaspoon bee pollen Directions: Combine all ingredients and one tablespoon of …

Desserts
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by CookDiaries
Leek, almond and bruised tomato galette
April 28, 2020

Leek, almond and bruised tomato galette

INGREDIENTS:

  • 5 over-ripe or bruised truss or roma tomatoes, chopped
  • 3 leeks, thinly sliced
  • 1/2 bunch hard herbs, such as thyme or rosemary
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 bunch micro basil, leaves picked
  • 1/3 cup (55g) roasted almonds, chopped
  • 2/3 cup (50g) finely grated parmesan, plus extra to serve
  • 2 tbs baby capers in vinegar, drained
  • 1 egg, lightly beaten
  • Sliced mixed tomatoes (heirloom and vine-ripened cherry tomatoes), to serve

SPELT PASTRY

  • 22/3 cups (400g) white spelt flour
  • 200g cold unsalted butter, chopped
  • 1/4 cup (60ml) apple cider vinegar

METHOD:

  1. For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  2. Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  3. Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  4. Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

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Image Source:*delicious.com.au

Source:delicious.com.au

Dinner & Lunch
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by CookDiaries
Steak and Cheese Flatbread
April 27, 2020

Steak and Cheese Flatbread

Ingredients: 2 8-inch flatbreads 1 cup Gardein’s Homestyle Plant Based Beefless Tips 3/4 cup fresh spinach leaves 1/2 cup grape tomatoes 1/4 cup sliced red onion 1/4 cup grated Parmesan Cheese 1 cup grated or sliced Mozzarella Cheese 3 TBSP olive oil 1 tsp minced garlic 1/2 tsp dried Rosemary 1/4 tsp coarse salt pepper to taste Instructions: Preheat oven to 400° F. Combine ingredients for seasoned …

Appetizers
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by CookDiaries